Menu
Go to: {Antipasti} {Salumi} {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 $25, when ordered by 7:00pmChoose an anitpasto, a pasta or secondo and a dolce marked with a *
{holidays excluded}
"Restaurant Week" Every Week:
Sundays thru Thursdays
Your choice of 3 courses for $35.09Start with any antipasto or a half order of pasta, add a pasta or secondo & a dolce or 2 selection cheese course. Then have a grappa or limonsardo to end your meal.
{holidays excluded}
Menu for July 2, 2009
Today's menu may vary due to market conditions or whim of the chef
Go to: {Antipasti} {Salumi} {Pasta} {Secondi} {Formaggi} {Kid's Menu}
Antipasti: Starters
* Olive - imported olives 4
* Alici - imported white anchovies in oil
* Carciofi sott’Olio - imported grilled stem artichokes marinated in olio 5
* Minestrone della Prima d’Estate 7
First of Summer Soup - local organic kohlrabi, Tuscan black cabbage, frisee, veggie stock, pecorino cheese
* Zuppa di Funghi 8
Mushroom Soup - mousseron, chanterelle. shiitake, crimeni ‘shrooms
with farro & ceci (garbanzos), sage, house made maialino & Pekin duck stock
* Bruschetta di Cavalo Nero 7
Tuscan Black Cabbage - local organic cavalo nero, braised with onions; topped by garlic toast
* Scamorza 7
Grilled Mozzarella - Lioni smoked mozz from New York, chopped garlicky oven roasted tomatoes
* Misticanza 8
Baby Greens - garlic, shallot, lemon & olio dressing, grana cheese
* Fagiolini in Camicia 8
Pancetta Wrapped Green Beans - local organic beans, crisped, with saba & black Hawaiian salt
* Arrosto di Sarde 8
Fresh Portugese Sardines - bone in, head on, pan roasted with fennel, lemon & salt
* Saltimbocca 8
Veal & Pork Meatballs - onions, garlic, herbs, egg & bread crumb, spicy tomato oregano sauce
* Insalata Grigliata 9
Grilled Salad - local organic baby lettuce, grilled, with lemon, parsley & anchovy dressing
Fiori di Zucca Fritti 9
Fried Squash Blossoms - mozzarella & anchovy stuffed organic blossoms, roasted red pepper sauce
Fritto Misto di Mare 10
Fried Seafood - shrimp, fish, calamari, bay scallops, piquant aioli
Gamberoni Croccante 10
Crispy Shrimp - pancetta wrapped, head on shrimp, with herb & citrus pesto
Verdure alla Griglia 10
Grilled Veggies - organic zucchini, yellow squash, red & white scallions, baby fennel; eggplant; with rosemary, thyme & basil scented olive oil
Polenta ai Tre Formaggi con Funghi 10
Soft 3 Cheese Polenta {Asiago, Fontal & Gorgonzola} with assorted roasted mushrooms
Antipasto di Polipo e Ceci 11
Cool Octopus & Garbanzos - octopus atop a bed of spicy braised garbanzos with tomato & herbs
Burrata 14
Bufala Cheese - fresh mozzarella outside, fresh curds & cream inside, air freighted from Puglia Sundays & Thursdays, olive & red pepper tapenades, roasted tomato, olio, basil
Go to: {Antipasti} {Salumi} {Pasta} {Secondi} {Formaggi} {Kid's Menu}
Fantasia delle Macelleria: The Butcher's Plate
* Fegatini 7
Tuscan Liver Pate - a rustic puree of Dr Joe’s duck livers, capers, caramelized onion with crostini
* Tris di Terrine 8
House Made Pates - country style wild boar with pine nuts & dried cherries; pork & veal with exotic mushroom; Dr Joe’s Pekin duck liver mousse; ginger-pear mostarda, house pickle
Collo d’Anatra 9
Duck “Beggar’s Purse” - inspired by a dish from Cibreo in Florence! House made duck sausage stuffed in duck neck skin, slow cooked, then crisped, served with orange marmalata
Salumi “Biellese” 14
Cured Meats - Finocchiona, Coppa, Petit Jesu, Cacciatorini by New York’s Salumeria Biellese
Pio Tosini 500 Giorni Prosciutto di Parma Crudo 14
Prosciutto - made in the old fashioned manner by a small family prosciuttificio where they age these hand salted gems a full 500 days. Setting the world of prosciutto back 100 years!
Go to: {Antipasti} {Salumi} {Pasta} {Secondi} {Formaggi} {Kid's Menu}
Pasta Casalinga & Risotto: House Made Pasta & Risotto
* Tagliolini al Asparagi “Felicietta” 11 half / 16 whole
Asparagus - inspired by a dish we ate at Trattoria Felicietta in Viterbo:
house made thin fettuccini, long simmered asparagus in cream; pecorino {sheep’s milk} cheese
* Fusili all’Ortalana 11 half / 16 whole
Veggies - sugar snaps, filet green beans, favas, Tuscan black cabbage, red spring onion, green garlic, pecorino
* Stracci con Anatra 11 half / 16 whole
Duck Pasta - house made pasta “rags” with house-cured duck “prosciutto cotto”, pan crisped, sauteed with mixed spicy greens, garlic & tomato tinged duck stock
* Pappardelle al Cinghiale 14 half / 20 whole
Wild Boar - house made ribbon pasta, chunks of wild boar, crushed tomatoes, onions,
golden raisins, currents, celery, carrots, red wine, garlic, herbs & spices, grana cheese
* Salsiccia e Vongole 18
Sausage & Clams - house made linguine & sausage, dandelion greens, pomodoro
* Linguine alla Pescatore 18
Mussels & Mahogany Clams - house made pasta, loads of garlic, tomatoes, white wine & parsley
* Lasagnette al Ragu 20
Free Form Lasagna - a very non-traditional, over-the-top version with house made pasta sheets with pork & veal ragu, fonduta, crispy bacon, grana cheese
Go to: {Antipasti} {Salumi} {Pasta} {Secondi} {Formaggi} {Kid's Menu}
Contorni: Sides
Verdure alla Griglia - grilled local & organic veggies 10
Fagioli alla “La Solita Zuppa” - borlotti, cannellini, ceci & lentils stewed with farro, garlic & tomato 5
Saltati - sauteed organic greens 5
Patate - potatoes roasted with onions, sage & thyme 5
Go to: {Antipasti} {Salumi} {Pasta} {Secondi} {Formaggi} {Kid's Menu}
Secondi: Mains
* Tris di Verdure Primavera 17
Spring Veggie Trio - grilled portobello mushrooms & grilled with pomodoro, served with Cherry Glen goat cheese stuffed yellow squash & Sicilian style cous cous & saffron aioli
* Pollo al Girarrosto con Aglio e Olive 19
Rotisserie Half Chicken - olive, garlic & olio topping, served with local organic greens
* “Flat Iron” 22
Vande Rose Flat Iron Steak - anchovy salsa verde with old Villa Manodori balsamico, Tuscan potatoes
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 with olio, capers, lemon, spices
Faraona 24
Guinea Hen - in the same family as, & with a flavor between, chicken & pheasant: a Tuscan favorite
the breast, pan roasted medium rare, pancetta & white wine reduction, Sicilian cous cous
“Sable” Selvaggio Sapore d’Apicius {rw +2} 26
Wild Alaskan Black Cod, grilled, sauce inspired by Apicius, Ancient Rome’s first cook book author:
a rustic, pungent puree of anchovy, garlic, celery leaf, capers, lemon & olive oil; braised frisee
Salmone Avorio Selvaggio In Agrodolce {rw +3} 27
Wild Alaskan Ivory King Salmon - sustainably caught, served in agrodolce sauce: caramelized onion, sherry vinegar, red wine, honey & cardamom; with creamy sauteed pea shoots, wild & exotic mushrooms
Maialino {rw +4} 28
Milk Fed Young Pig - Yorkshire heritage pig shoulder or leg, boned & rotisserie roasted, quick braised in allspice scented pork broth, topped with young broccoli raab leaves, green garlic, Hawaiian black salt
Bistecca alla Fiorentina {per due, per uno +14} 38
Tuscan Steak! {1 Kg.} - 36 oz Vande Rose Hereford T-bone, grilled, Tuscan roasted potatoes & greens
Go to: {Antipasti} {Salumi} {Pasta} {Secondi} {Formaggi} {Kid's Menu}
Formaggi di Dino - Cheese
Caseficio dell’Alta Langhe “Robiola Bosina” {soft ripened sheep, cow} 4
A mixed milk cheese with a brie like runniness, but more earthy & complex
Guffanti Robiola ai Tre Latti {soft ripened, sheep, goat, cow} Lombardia 5
A Guffanti original: decadently runny, a touch funky, smooth, unctuous, tending towards debauchery!
Guffanti Bra Tenero {cow, goat, sheep} Cuneo, Piemonte 4
Creamy from the cow’s milk, spice from goat’s & a touch sharp from the sheep’s in a mild, rich style
Alben d’Alpeggio {cow - raw, medium firm} Val Tallegio 5
From brown Swiss cows pastured in Alpine meadows in spring to give it an herbaceous flavor. This is really incredible cheesemaking of the old school: rustic, spicy, wonderful!
Fontina Val D’Aosta Appennino {cow - raw, firm} Aosta 5
This is the real deal! Mountain Fontina made on small farms. Earthy, funky, truffle-y
Guffanti Capra Cremificato {goat - blue} Lombardia 4
This cheese is a traditional Gorgonzola Piquante recipe made with goat’s milk instead of cow’s resulting in a creamy & tangy blue with just the slightest of bite balanced by spice
Guffanti Gorgonzola Stagionato 200 giorni {cow} Lombardia 4
THIS AIN’T SUPERMARKET GORGONZOLA!! Small production, cave aged for 200 days Fully realized, funky, earthy. As Guffanti says: “For those who appreciate tastes from long long ago!”
Guffanti Eborinato di Pecora con Miele {sheep - blue} Val Pusteria 5
BEWARE OF THIS CHEESE! Cave aging & wild blue mold make it more complex & stronger than others of its type. Served with honey to tame its fire!
Go to: {Antipasti} {Salumi} {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
Flat Iron Steak with sweet & sour or green sauce
Fried Shrimp sweet & sour, tartar or tomato sauce
Grilled Chicken Strips
{real chicken breast!} with sweet & sour or tomato 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
Fresh Fruit with honey yogurt
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} {Salumi} {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
