Menu

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Go to:   {Antipasti}   {Macelleria}   {Insalate}  
{Pasta}   {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 $37
Start 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!!!



Go to:   {Antipasti}   {Macelleria}   {Insalate}  
{Pasta}   {Secondi}    {Formaggi}   {Kid's Menu}



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



Go to:   {Antipasti}   {Macelleria}   {Insalate}  
{Pasta}   {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


Go to:   {Antipasti}   {Macelleria}   {Insalate}  
{Pasta}   {Secondi}    {Formaggi}   {Kid's Menu}



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



Go to:   {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



Go to:   {Antipasti}   {Macelleria}   {Insalate}  
{Pasta}   {Secondi}    {Formaggi}   {Kid's Menu}



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



Go to:   {Antipasti}   {Macelleria}   {Insalate}  
{Pasta}   {Secondi}    {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


Go to:   {Antipasti}   {Macelleria}   {Insalate}  
{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