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

Chef & Owner: Dean Gold

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 $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 March 4, 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 Pomodoro “Sogno d’Estate”    7“Dream of Summer” Heirloom Tomato Soup ~ house made summer tomato essence ~ shallots, celery, garlic, thyme, cream
Zuppa di Funghi e Farro    7Duck & 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 lamb sausage ~ PA's Elysian Fields Farm lamb breast ~ lentils ~ “Silk Road Spiced Salt” ~ spicy greens
Fave e Ciccoria    7Purees of Fava & Spicy Local Organic Bitter Greens ~ Pugliese inspired ~ roasted garlic ~ olive oil ~ crostini
Scamorza    7Smoked Mozzarella ~ from Lioni in NYC ~ broiled ~ topped with oven roasted tomatoes ~ crostini
Saltimbocca    7Veal & 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
Mozzarella in Carrozza    8Fried Mozzarella ~ egg challah ~ anchovy ~ Blue Ridge fresh mozzarella {Leesburg VA} ~ spicy red pepper & tomato sauce
Polpette di Pesce    8Fish “Meatballs” ~ ricotta, bread crumbs, herbs, onion ~ Taurino’s salsa piccante
Polenta ai Tre Formaggi con Funghi    10Soft 3 Cheese Polenta ~ white Friuli polenta with Asiago, Fontal & Gorgonzola ~ topped with balsamico roasted mushrooms
Baci Italiani    10Italian Kisses ~ pancetta wrapped packets of scallop, duck liver & dates ~ crisped ~ orange marmalata
Calamari Fritti all’Evan    10Fried Calamari ~ soaked in buttermilk ~ semolina crusted ~ spicy red pepper & tomato sauce
Carciofi Fritti    12Fried Artichokes ~ Santa Monica Farmers’ Market baby purple artichokes ~ black lava salt ~ lemon wedge
Burrata    12Bufala 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

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    12
Pate & Salumi ~ wild boar prosciutto & sausage ~ house~made wild boar pate with rosemary, pine nuts & dried cherries ~ duck pate with apricots, pistachio & ginger ~ testa di mailaino ~ 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

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

Siciliana 8
Orange & Radish Salad ~ Uncle Matt's organic Florida Hamlin oranges, chery, green- & red-meat radishes. shaved red onion, sherry win vinaigrette

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

Pera    9
Bosc Pear Salad ~ red wine poached pear ~ goat cheese mascarpone topping ~ arugula salad ~ balsamico vinaigrette

Gamba d’Anatra    10Duck Confit ~ house~cured leg & thigh, crispy skin ~ lemon caramel glaze ~ arugula 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 ~ 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

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 {Elysian Fields lamb, pork/veal} fontal, grana cheeses, parsley, herbs, spices, baked with house made rigatoni pasta

  Cannelloni    18
Stuffed Pasta ~ exotic mushrooms~ ricotta di bufala di Maduria ~ grana ~ tomato tinged fonduta ~ house~made pasta

Risotto al Nero di Seppia    20Cuttle Fish Ink Risotto ~ carnaroli rice ~ onion, veggie stock, white wine butter ~ fresh squid ~ cuttlefish ink

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

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

Sogliola    22
Pacific Dover Sole ~ pan fried ~ spinach & pine nut pesto ~ root veggies & wine whine tomato coulis

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

Pesce Spada    24
Hawaiian Swordfish ~ sustainably caught ~ lemon, white wine, butter sauce ~ crispy capers ~ sauteed local organic spicy greens

Capesante    24
East Coast Scallops ~ seared very rare~ Aperol 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 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    {supplement +$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 chops ~ grilled medium rare ~ lemony anchovy salsa verde ~ Tuscan roasted potatoes

Maialino    {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 Robiola di Capra Langarola {lightly aged goat}    Piemonte    4Robiola made from goat milk ~ dense texture ~ rich taste ~ assorted colors of mold
Guffanti Scimudin {cow, goat ~ raw, soft ripening}    Lombardia    5One 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    4Slow pasteurization results in a creamy, decadent flavor reminiscent of raw milk cheeses. Very rich & smooth
Guffanti Castelmagno {cow, sheep, goat ~ crumbly raw}    Cuneo    6Made on a small group of farms in the hills around Castelmagno,: a dry, crumbly cheese ~ lactic, lemony {+$2}
Beppino Occelli Cusie Castagne {sheep with cow & goat - aged}    Piemonte    4Aged in chestnut leaves, giving it a tangy yet sweet flavor & some funky sharpness at the edge; rich milky texture. Wonderful!
Guffanti Parmigiano Reggiano “2001” {cow ~ raw ~ aged hard}     Emilia    6Giovanni Fiori selects only a few reggianos to give extending again to in his caves in Arona Italy. Totally unique!!! {+$2}
Guffanti Sora {cow ~ tender/firm}    Piemonte    4Square shaped, pressed curds, soft buttery unctuous texture; creamy, buttery, toasty flavors
Guffanti Blu del Moncenesio {cow ~ firm & creamy}    Piemonte    4Tangy, 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    5Cave 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