Menu
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{Antipasti}
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{Secondi}
{Formaggi}
{Kid's Menu}
Chef & Owner: Dean Gold
Chef di Cucina: Taurino Chavez
Dino supports artisan producers & traditional foods.
We prefer organically & locally grown heirloom varieties.
Dino strives to serve meat & fish from sustainable farms & fisheries
Menu della Sera:
Sundays thru Thursdays
3 courses for $27, when ordered by 7:00pm{holidays excluded}
Build your meal around any of our pasta dishes, our flat iron steak, roast chicken or vegetarian entree. Add any two of the following:
any starter up to $8
a 2 cheese cheese plate
a selection from our dessert menu
Dino's Italian Style 3 Course Dinner:
Sundays thru Thursdays
Your choice of 3 courses for $37Start with any antipasto or a half order of pasta. Choose a pasta or secondo for your main & a dolce or 2 selection cheese course or any antipasti up to $8. Then have a grappa or limonsardo to end your meal.
{holidays excluded}
Menu from January 31, 2010
Today's menu may vary due to market conditions, the whim of the chef or because I was too busy cooking to update this page!!!
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{Formaggi}
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Antipasti: Starters
Olive ~ imported olives 4
Sott’Aceto ~ Dean’s house~made pickle plate 4
Alici ~ imported white anchovies in oil 5
Carciofi sott’Olio ~ imported grilled stem artichokes marinated in olio 5
Zuppa di Lenticchie con Polpette d’Agnello {veggie version available too!} 7
Lentil Soup ~ lentils ~ lamb meat balls ~ veggie stock ~ fenugreek leaf ~ urfa pepper ~ black cardamom ~ herbs
Zuppa di Funghi e Farro 7
Duck & Mushroom Soup ~ wild & shiitake mushrooms, pea shoots, garbanzo beans, farro, Dr Joe’s Duck stock
Scamorza 7
Smoked Mozzarella ~ from Lioni in NYC ~ broiled ~ topped with oven roasted tomatoes ~ crostini
Ricotta al Forno 7
Baked Ricotta ~ Lioni hand dipped ricotta ~ herbs, egg, cream & grana cheese ~ cold tomato coulis ~ spinach pesto
Saltimbocca 7
Veal & Pork Meatballs ~ onion, garlic, herbs, egg & bread crumb ~ spicy oregano & tomato sauce
Mozzarella in Carrozza 8
Fried Mozzarella ~ egg challah ~ anchovy ~ Blue Ridge fresh mozzarella {Leesburg VA} ~ spicy red pepper & tomato sauce
Polpette di Pesce 8
Fish “Meatballs” ~ ricotta, bread crumbs, herbs, onion ~ Taurino’s salsa piccante
Crostini Misti 8
Crostini ~ anchovy & Gorgonzola ~ mascarpone piccante ~ anchovy, garlic & lemon ~ duck liver ~ truffled goat cheese
Arrosto di Sarde 9
Roasted Sardines - fresh Portugese sardines ~ head on & bone in ~ quick saute of baby fennel & lemon juice
Patate Fritti con Caviale 10
Butterball Potatoes ~ pan~fried in duck fat ~ Salumeria Biellese speck ~ horseradish & herb mascarpone ~ steelhead caviar
Arrosto di Verdure 10
Roasted Fall Veggies ~ local organic root & other veggies ~ pinenuts ~ nutmeg & lemon zest scented fonduta ~ pecorino
Polenta ai Tre Formaggi con Funghi 10
Soft 3 Cheese Polenta ~ white Friuli polenta with Asiago, Fontal & Gorgonzola ~ topped with balsamico roasted mushrooms
Calamari Fritti all’Evan 10
Fried Calamari ~ soaked in buttermilk ~ semolina crusted ~ spicy red pepper & tomato sauce
Burrata 12
Bufala Cheese ~ air freighted from Puglia, Sundays & Thursdays ~ fresh mozzarella outside ~ fresh curds & cream inside ~ olive tapenade ~ red pepper tapenade ~ oven roasted tomato ~ olio & basil
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{Secondi}
{Formaggi}
{Kid's Menu}
Macelleria: The Butcher's Shop
Fegatini 7
Tuscan Liver Pate ~ a rustic puree of Dr Joe’s Pekin duck livers, capers, caramelized onion ~ crostini
Testa di Maialino 8
Pig Head Pate ~ House made~ black peppercorn & allspice ~ radish & chicory salad ~ sherry wine vinegar & mustard dressing
Collo d’Anatra {Tuscan Scrapple} 10
Duck “Beggar’s Purse” ~ house~made duck sausage stuffed in duck neck ~ slow cooked, then crisped ~ orange marmalata
Insalata d’Anatra 10
Duck Confit ~ house~cured leg & thigh, crispy skin ~ lemon caramel glaze ~ arugula salad ~ young fresh ginger mostarda
Antipasto della Macelleria 12
Pate & Salumi ~ wild boar prosciutto & sausage ~ house~made wild boar pate with rosemary, pine nuts & dried cherries house~made duck pate with apricots, pistachio & ginger ~ fegatini {duck liver crostini} ~ house made ginger mostarda
Salumi “Biellese” 12
Cured Meats ~ finocchiona ~ coppa ~ petit Jesu ~ wild boar cacciatorini ~ by Salumeria Biellese of Manhattan
Pio Tosini 500 Giorni Prosciutto di Parma Crudo 12
Prosciutto ~ made in the old fashioned manner by the small, Tosini family prosciuttificio ~ they age these hand salted gems a full 500 days ~ setting the world of prosciutto back 100 years! ~ house pickle
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Insalate: Salads
Misticanza 8
Baby Greens ~ organic baby greens mix ~ garlic, shallot, lemon & olio dressing ~ grana cheese
Insalata Forte 8
Strong Salad ~ local, organic baby frisee & flat leaf chicory {Catalonian puntarelle}~ assorted winter radishes ~ aged balsamico & garlic dressing ~ grated sharp pecorino crotonese
Puntarelle 9
Chicory Salad ~ sweet/spicy/bitter chicory called asparagus Chicory due to the shape of the sweet fingers in its heart ~ imported from Treviso Italy ~ traditional Roman style anchovy, parsley & lemon dressing
Insalata di Pera 9
Bosc Pear Salad ~ red wine poached pear ~ goat cheese mascarpone topping ~ arugula salad ~ balsamico vinaigrette
Insalata di Barbabietole e Agrumi 12
Beet & Citrus Salad ~ a variety of colors of local organic beets ~ Uncle Matt’s Organic Florida citrus ~ mache ~ shredded ricotta salata {a firm aged style of ricotta} ~ cracked black peppercorn ~ citrus vinaigrette ~ “Silk Road” spiced salt
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{Antipasti}
{Macelleria}
{Insalate}
{Pasta}
{Secondi}
{Formaggi}
{Kid's Menu}
Pasta Casalinga & Risotto: House Made Pasta & Risotto
Gramignia con Salsiccia 11 half / 16 whole
Sausage Sauce ~ house~made Duroc pork & rose veal sausage~ spicy greens ~ a bit of tomato ~ house~made curved pasta tubes
Pappardelle ai Funghi 12 half / 18 whole
Exotic ‘shrooms ~ a “sauceless” condimento of exotic cultivated mushrooms: honshimeji, beech, trumpet royale & shiitake sauteed with lots of garlic, sage & olio ~ house made ribbon pasta
Fusili alla Cacciatore 12 half / 18 whole
Hunter’s ~red wine braised & shredded duck & boar ~ onions, carrots, celery, tomatoes ~ house~made corkscrew pasta
Pappardelle al Cinghiale 14 half / 20 whole
Wild Boar Ragu ~ a light stew of cubes of wild boar ~ a touch of pork belly ~ crushed tomato, onions, golden raisins, currents, celery, carrots, red wine, herbs & spices ~ grana cheese ~ house~made ribbon pasta
Lasagnette al Ragu 20
Free Form Lasagna ~ a very non~traditional, over~the~top version ~ fonduta ~ crispy bacon ~ rich pork & veal puree ~ grana cheese ~ house~made pasta sheets
Linguine alla Pescatore 22
Fisherman’s ~ clams, mussels, squid & fish in a spicy, garlicky marinara on house~made linguine
Pasta al Forno 18
Baked - rich game & veal infused tomato sauce, Blue Ridge {VA} fresh mozzarealla, 2 kinds of meatballs {lamb, pork/veal} fontal, grana cheeses, parsley, herbs, spices, baked with house made rigatoni pasta
Cannelloni 18
Stuffed Pasta ~ humanely raised rose veal & exotic mushroom stuffing ~ grana ~ tomato tinged fonduta ~ house~made pasta
Risotto di Zucca 20
Winter Squash Risotto ~ carnaroli rice, onion, veggie stock, white wine ~ local organic winter squash ~ grana cheese
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Secondi: Mains
Fagioli “La Solita Zuppa” - baked organic borlotti, cannellini, ceci,
lentils, farro with garlic & tomato 5
Saltati - sauteed organic greens 5
Patate - potatoes roasted with onions, sage & thyme 5
Arrosto di Zucca 17
Roasted Stuffed Squash ~ local organic squash stuffed with farro “risotto”, studded with barberries {similar to sour currents} greens, wild mushrooms & grana cheese ~ garlicky Tuscan 4 bean & farro stew ~ sauteed baby arugula
Pollo al Girarrosto 17
Rotisserie Half Chicken ~ olive, garlic & olio topping ~ sauteed local organic spicy greens
Petto d’Anatra 22
Duck Breast ~Dr Joe’s Pekin duck raised for the succulent layer of fat under the skin ~ seared medium rare ~ crispy skin ~ dried cherry & Amaro sauce ~ garlicky Tuscan 4 bean & farro stew ~ chestnut, prosciutto & pancetta braised cabbage
Sogliola “Dover” 22
Pacific Dover Sole ~ pan fried ~ lemon butter caper sauce ~ sauteed baby arugula
Arrosto d’Orata 24
Whole Fish ~ Venice’s favorite ~ the most prized of the bream family ~ rich, meaty, mild ~ head & tail on ~ grilled & finished in the oven ~ capers, lemon & spiced olio
Pescespada Selvaggio 24
Hawaiian Swordfish ~ sustainably caught ~ grilled ~ blood orange pesto ~ winter radish & citrus ~ mashed sweet potato
Capesante {rw supplement +$3} 27
“Elephant’s Neck” Scallops ~ pan seared ~ Aperol, white wine butter ~ Iranian saffron infused mashed potatoes
Brasato di Vitello 22
Veal Short Ribs ~ humanely raised rose veal from upstate New York & Canada ~ rubbed with Dino’s “Silk Road” spiced salt slow cooked on a bed of onions & celery with vermouth ~ Iranian saffron infused mashed potatoes
“Flat Iron” 22
Vande Rose Flat Iron Steak ~ lemony anchovy salsa verde ~ Villa Monodori Aged balsamico ~ Tuscan roasted potatoes
Bistecca alla Fiorentina {rw supplement +$14} 38
Tuscan Steak {1 Kg.} ~ 36 oz Vande Rose T Bone, grilled ~ Tuscan roasted potatoes ~ sauteed local organic spicy greens
Maialino {rw supplement +$8} 32
Milk Fed Young Pig ~ heritage breed Yorkshire pig raised on a small farm in Canada ~ slow cooked in duck fat & crisped ~ rosemary, allspice & pear scented jus ~ house~made ginger pear mostarda ~ chestnut, prosciutto & pancetta braised cabbage
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{Formaggi}
{Kid's Menu}
Formaggi di Dino - Cheese
The experience of cheese lovers everywhere shows that red wines are not always the best match with cheese. Strong cheeses do better with something with a bit of sweetness. Whites in general are cheese friendlier than reds. You rarely go wrong matching the region of origin of both the wine & cheese! Amarone & Valpolicella Ripasso are top choices.. Perhaps best of all, Riesling or Gewurztraminer!Guffanti Scimudin {cow, goat ~ raw soft ripening} Lombardia 5
One of the only raw soft cheeses available in the US! Totally decadent, creamy, a touch of funkiness
Caseficio dell’Alta Langhe “La Tur” {cow, sheep ~ creamy} Cuneo 4
Slow pasteurization results in a creamy, decadent flavor reminiscent of raw milk cheeses. Very rich & smooth
Guffanti Castelmagno {cow, sheep, goat ~ crumbly raw} Cuneo 6
Made on a small group of farms in the hills around Castelmagno,: a dry, crumbly cheese ~ lactic, lemony {rw+$2}
Beppino Occelli Cusie Castagne {rich sheep with cow & goat} Piemonte 4
Aged in chestnut leave giving it a tangy yet sweet flavor & some funky sharpness at the edge; rich milky texture. Wonderful!
Guffanti Sora {cow ~ tender/firm} Piemonte 4
Square shaped, pressed curds, soft buttery unctuous texture; creamy, buttery, toasty flavors
Guffanti Blu del Moncenesio {cow ~ firm & creamy} Piemonte 4
Tangy, rich, Italy’s equivalent of Stilton: that is, it’s first a great cheese with a creamy tangy paste & then a blue
Guffanti Eborinato di Pecora con Miele {sheep ~ blue} Valpusteria 5
Cave aged, using only wild blue molds from the Alpine valley of Valpusteria. Served with honey to tame its fire
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{Pasta}
{Secondi}
{Formaggi}
{Kid's Menu}
Per I Giovani: Kid’s Menu
One dish for 6 - Two for 12 - Three courses for 16
Antipasti
Prosciutto & Mozzarella
Steamed Veggies with tomato sauce
Calamari Fritti with tomato sauce
Fruit Plate
Meatballs
Pasta & Secondi
Steak with sweet & sour or green sauce
Grilled Organic Cheese Sandwich
Pasta with Meatballs or Wild Boar Sauce
Pasta or 3 Cheese Polenta
with butter, tomato sauce, grated cheese or fonduta (white cheese sauce)
Dolci
Chocolate Sundae: vanilla or chocolate gelato
Cheese {select a cheese from our cheese list}
To Drink
Milk or Chocolate Milk (box) 2
Boylan’s Soda (all natural sugar sweetened) 3
Grape, Apple, Orange, or Cranberry Juice 2
Go to:
{Antipasti}
{Macelleria}
{Insalate}
{Pasta}
{Secondi}
{Formaggi}
{Kid's Menu}
See The Focus Wine List
See the Dino Wine Book
See our Dessert Menu
Ringing cell phones will be cooked on our Girarrosto
Corkage: $20.00 per bottle
or: free corkage for one bottle for every bottle you buy from our list.
Free corkage Tuesday Wednesday & Thursday
Wine Madness: 33% off wines over $50 Sunday & Monday
