Menu
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{Insalate}
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{Formaggi}
{Kid's Menu}
Chef & Owner: Dean Gold
Chef di Cucina: Saul Sanchez
Dino supports artisan producers & traditional foods.
We prefer organically & locally grown heirloom varieties.
Dino serves 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 March 20, 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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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
Passata d’Aglio Verde 7
Green Garlic Soup ~ local organic green garlic ~ spicy greens ~ potatoes ~ cream ~ veggie stock ~ fresh garlic ~ pureed ~ crostino
Zuppa di Funghi e Farro 7
Duck & Mushroom Soup ~ exotic cultivated ‘shrroms {trumpet royale, nebrodini, beech & hon Shimeji} & shiitake mushrooms, garlic~ sage ~ pea shoots ~ garbanzo beans ~ farro, Dr Joe’s Duck stock
Zuppa d’Agnello e Lenticchie 8
Lamb Soup ~ house~made Elysian Fields lamb sausage ~ roasted lamb breast ~ lentils ~ “Silk Road Spiced Salt” ~ spicy greens
Fave e Ciccoria 7
Purees of Fava & Spicy Local Organic Bitter Greens ~ Pugliese inspired ~ roasted garlic ~ olive oil ~ crostini
Scamorza 7
Smoked Mozzarella ~ from Lioni in NYC ~ broiled ~ topped with oven roasted tomatoes ~ crostini
Saltimbocca 7
Veal & Pork Meatballs ~ onion, garlic, herbs, egg & bread crumb ~ spicy oregano & tomato sauce
Arrosto di Verdure 8
Baked Winter Veggies ~ local organic root & other veggies ~ pinenuts ~ nutmeg & lemon zest scented fonduta ~ pecorino
Polpette di Pesce 8
Fish “Meatballs” ~ ricotta, bread crumbs, herbs, onion ~ Taurino’s salsa piccante
Sarde Grigliata 8
Sardines ~ griddled Portugese sardines ~ bone~in & head on ~ local&organic baby fennel , lemon & olio
Polenta ai Tre Formaggi con Funghi 10
Soft 3 Cheese Polenta ~ white Friuli polenta with Asiago, Fontal & Gorgonzola ~ topped with balsamico roasted mushrooms
Baci Italiani 10
Italian Kisses ~ pancetta wrapped packets of scallop, duck liver & dates ~ crisped ~ orange marmalata
Calamari Fritti all’Evan 10
Fried Calamari ~ soaked in buttermilk ~ semolina crusted ~ spicy red pepper & tomato sauce
Carciofi Fritti 12
Fried Artichokes ~ Santa Monica Farmers’ Market baby purple artichokes ~ black lava salt ~ lemon wedge
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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Macelleria: The Butcher's Shop
Collo d’Anatra {Tuscan Scrapple} 8
Duck “Beggar’s Purse” ~ house~made duck sausage stuffed in duck neck ~ slow cooked, then crisped ~ orange marmalata
Antipasto della Macelleria 8
Pate & Salumi ~ wild boar prosciutto & sausage ~ house~made wild boar pate with rosemary, pine nuts & dried cherries ~ duck pate with apricots, pistachio & ginger ~ fegatini {duck liver crostini} ~ house~made tangerine 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
Siciliana 8
Winter Salad ~ cherry, watermelon & green fleshed radishes ~ Organic Uncle Matt’s Hamlin oranges ~ sherry wine vinaigrette
“Caprese” d’Inverno 8
Winter Caprese ~ for those who can’t wait! ~ Blue Ridge VA fresh mozz ~ caper & orange zest tomato sauce ~ basil
Misticanza 8
Baby Greens ~ local organic baby greens mix ~ garlic, shallot, lemon & olio dressing ~ grana cheese
Puntarelle 9
Italian 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
Gamba d’Anatra 10
Duck Confit ~ house~cured leg & thigh, crispy skin ~ orange caramel glaze ~ baby greens salad ~ ginger pear mostarda
Barbabietole e Agrumi 12
Beet & Citrus Salad ~ a variety of colors of local organic beets ~ Uncle Matt’s Organic Florida citrus ~ greens ~ shredded ricotta salata {a firm aged style of ricotta} ~ cracked black peppercorn ~ citrus vinaigrette ~ “Silk Road” spiced salt
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Pasta Casalinga & Risotto: House Made Pasta & Risotto
Gramignia con Sugo d’Agnello 12 half / 18 whole
Lamb ~ Elysian Fields Pure Bred PA lamb ~ rosemary & garlic ~ white wine ~ a bit of tomato ~ house~made curved pasta
Pappardelle ai Funghi 12 half / 18 whole
Exotic ‘shrooms ~ a “sauceless” condimento of exotic cultivated mushrooms: nebrodini, honshimeji, beech, trumpet royale & shiitake sauteed with lots of garlic, sage & olio ~ house~made ribbon 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 23
Fisherman’s ~ clams, mussels, bay scallops, squid & fish ~ white wine & garlic ~ marinara sauce ~ house~made linguine
Pasta al Forno 18
Baked - rich game & veal infused tomato sauce ~ fresh mozzarella, 2 kinds of meatballs {lamb, pork/veal} ~ fontal & grana cheeses ~ parsley, herbs, spices ~ baked with house~made rigatoni pasta
Cannelloni ai Ricota di Bufala e Funghi 18
Stuffed Pasta ~ ricotta di bufala di Maduria ~ exotic mushrooms ~ grana ~ tomato tinged fonduta ~ house~made pasta
Risotto al Nero di Seppia 20
Cuttle Fish Ink Risotto ~ carnaroli rice ~ onion, veggie stock, white wine, butter ~ fresh squid ~ cuttlefish {related to squid} ink
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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
Torte di Farro 17
Farro “Risotto” Cake ~ studded with barberries {similar to sour currents} ceci & grana ~ on a bed of pomodoro sauce ~ sauteed greens & nebrodini, beech, hon shimeji, trumpet royale & shiitake mushrooms ~ garlicky Tuscan 4 bean & farro stew
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
Pescespada All’Agrodolce 24
Western Pacific Swordfish ~ sustainably caught ~ Traditional Tuscan/Jewish piquant sauce~ sauteed local organic spicy greens
Arrosto d’Orata 24
Whole Fish ~ rich, meaty, mild ~ head & tail on, grilled & finished in the oven ~ capers, lemon & spiced olio
Capesante 24
Scallops ~ seared very rare~ Aperol, white wine butter ~ Iranian saffron infused mashed potatoes
“Halibut” d’Alasca Selvaggio {supplement +$2} 26
Wild Alaskan Halibut ~ sustainably caught ~ lemon caper butter ~ citrus & sherry vinegar scented local, organic root veggies
Brasato di Vitello 22
Veal Short Ribs ~ a fatty ,succulent cut of upstate New York humanely raised veal ~ rubbed with Dino’s “Silk Road” spiced salt slow cooked on a bed of onions & celery with Dolin Dry vermouth ~ Iranian saffron infused mashed potatoes
“Flat Iron” 22
Flat Iron Steak ~ local VA or MD Hereford cross ~ no feed lots, hormones or antibiotics ever! ~ grilled ~ lemony anchovy salsa verde ~ Villa Monodori Aged balsamico ~ Tuscan roasted potatoes
Bistecca Fiorentina per Due {supplement for 1 +$18} 42
1 Kilo T Bone ~ 36 oz, 21 day dry~aged ~ local VA or MD Hereford cross ~ no feed lots, hormones or antibiotics ever! ~ grilled ~ roasted Tuscan style potatoes ~ sauteed local organic spicy greens
Agnello {supplement +$4} 28
Lamb Rib Chops ~ 2 thick Aussie chops ~ grilled medium rare ~ lemony anchovy salsa verde ~ Tuscan roasted potatoes
Maialino {supplement +$8} 32
Milk Fed Young Pig ~ heritage breed Yorkshire pig ~ 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 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!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 Robiola di Capra Langarola {aged ~ goat} Piemonte 4
Robiola made from goat milk ~ dense texture ~ rich taste ~ assorted colors of mold ~ nicely “funk”-ed up!
Guffanti Toma Valle Elvo {cow ~ medium age} Biellese, Piemonte 4
Natural rind cheese rubbed with saffron: buttery, spicy, rich, edible but funky rind
Guffanti Castelmagno {cow, sheep, goat ~ raw ~ crumbly} Cuneo 6
Made on a small group of farms around Castelmagno: dry, crumbly cheese with natural blue ~ lactic, lemony {+$2}
Guffanti Toma “Val Antigorio” {cow ~ raw ~ aged} Piemonte 4
In the Val d’Ossola, “home style” means Alpine production and this one is a raw milk version from the Val Antigorio. Tangy flavor, fine eyes, harder texture {grate or eat out of hand} make for a rich, intense, not too sharp flavor
Guffanti Vezzena Lavarone {cow ~ raw ~ aged} Trentino 4
Simple mountain “Grandma’s cheese”, rustic in style, made from Alpine milk. Tangy, sharp with a touch of bite
Guffanti Parmigiano Reggiano “2001” {cow ~ raw ~ aged ~ hard} Emilia 6
Giovanni Fiori selects only a few wheels to give extended aging, in his caves, in Arona Italy. Totally unique!!! {+$2}
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
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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
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{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
Free corkage Monday, Tuesday & Wednesday
Otherwise: Corkage: $20.00 per bottle
or: free corkage for one bottle for every bottle you buy from our list.
Wine Madness: 33% off wines over $50 Sunday & Monday
