Menu

Click for large photo Click for large photo Click for large photo

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 7:00pm
Choose  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 $35.09
Start 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