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

"Restaurant Week" at Dino:

Sundays thru Thursdays

Menu current as of November 9, 2008
Today's menu may vary due to market conditions or whim of the chef

Antipasti Freddi: Cold Starters

Olive - imported olives    4
Sottaceti Casalinghi - house made vinegar pickled local organic veggies    4
Cippole in Balsamico - house made organic red onions roasted in balsamico    5
Alici - white anchovies, lemon & olio    5
Carciofi sott’Olio - imported grilled stem artichokes marinated in olio    5

Lenticchie e Funghi Arrosttiti    8
Lentils & Rosated Mushrooms - celery, sage, sherry wine vinegar, olio, garlic

Misticanza    8
Baby Greens - garlic, lemon & olio dressing, grana cheese

Antipasto Toscano    9
Tuscan Plate - wild boar prosciutto & salami, crostino Toscano {chicken liver pate}, pecorino

Insalata di Pera    11
Pear Salad - Chianti spiced pears stuffed with Gorgonzola-mascarpone cream served with arugula in a sherry wine vinaigrette with roasted garlic crostini

Barbabietole Arrosto    11
Roasted Organic Beets - greens, tomino fresco, ginger-lemon & olio dressing, pine nuts

Antipasto di Verdure    {Add Today’s Salumi +4}    12    
Veggie Antipasto - an assortment of today’s veggie preparations, fresh mozzarella, pecorino {sheep’s milk cheese}, house made vinegar pickles & balsamico onions

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

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!

Salumi “Biellese”     14
Cured Meats - Genoa, Coppa, Finocchiona, Caciatorini by New York’s Salumeria Biellese

Antipasti Caldi: Warm Starters

Ribollita    8
Classic Tuscan Bread & Veggie Soup - assorted greens, zucchini, borlotti beans, bread, carrots, onions, celery, herbs, grana cheese
 
Bruschetta di Cavalo Nero    7
Grilled Bread - braised Tuscan kale with loads of garlic on grilled bread
 
Verdure al Forno    7
Roasted Winter Veggies - topped with grana cheese

 Croquette di Riso    7
Rice Croquettes -  Carnaroli rice, smoked mozzarella, spicy tomato & red pepper sauce
 
Scamorza    7
Grilled Mozzarella -  Lioni smoked mozzarella made in New York, grilled & served with garlicky heirloom tomatoes
 
Saltimbocca    8
Veal & Pork Meatballs  - ricotta, garlic, herbs, egg & bread crumb in a light tomato sauce
 
"Tromba di Re" alla Griglia    8
Royal Trumpet Mushrooms - wrapped in Salumeria Biellese pancetta,  brushed with Saba {balsamic “molasses”} & Hawaiian Alaea red salt

“Capesante del Bosco” Selvaggio    9
Seared Wild Abalone Cap Mushrooms  -  an amazing mushroom with the texture of a raw scallop & a rich, decadent flavor, drizzled with Crivelli condimento balsamico

Polenta ai Tre Formaggi con Funghi    10
Soft 3 Cheese Polenta {Asiago, Fontal & Gorgonzola} with assorted roasted mushrooms

Calamari Fritti    11
Fried Squid - with a spicy roasted red pepper sauce


 

Pasta Casalinga e Risotto: House Made Fresh Pasta & Risotto

Linguini al Pesto    17
Pesto  - house made pasta ligurian style: with pesto, broccoli, potatoes & carrots

Fusilli con Salsiccia Casalingha e Rapini      12 half / 18 whole
Corkscrew Pasta with House Made Sausage {Duroc pork, local veal breast, fennel, hot pepper, garlic, oregano} with tomato sauce, rapini & greens

Rigatoni al Gorgonzola    14 half / 20 whole   
Gorgonzola - house made pasta, creamy Gorgonzola, basil, pine nuts, cream

Fusilli con Ragu d’Anatra “Bolognese”    14 half / 20 whole
Duck - house made corkscrew pasta in a ragu of ground duck, Duroc pork & veal, cooked with carrots, onions, celery, herbs, garlic, cream, white wine & nutmeg with grana cheese

Pappardelle ai Cinghiale    14 half / 20 whole
Wild Boar - house made ribbon pasta, chunks of wild boar, crushed tomatoes, onions, golden raisins, celery, carrots, red wine, garlic, herbs & spices, grana cheese

Lasagnette al Ragu    20
Free Form Lasagna - a very non-traditional & over-the-top version with house made pasta sheets, pork & veal ragu, fonduta, crispy bacon, grana cheese

Risotto di Funghi Selvaggio    24
Chanterelle & Wild Mushroom Risotto - with onion, garlic, herbs, white wine, carnaroli rice, grana cheese

Contorni: Sides

Verdure Arrosto - roasted winter veggies with grana cheese    5
Cavalo Nero - garlic & onion braised Tuscan kale    5
Borlotti - Tuscan brown beans stewed with onions & garlic    5
Saltati  - sauteed organic baby greens    5
Patate - potatoes roasted with onions, sage &thyme, pan fried fingerlings, or mashed    5

Secondi: Mains

Timballo di Verdure    17
Veggie Trio - portobello mushroom stack with local organic zucchini, greens & pesto; Sicilian style couscous & saffron aioli; Pugliese style fava beans & garlicky pureed greens

Pollo al Girarrosto con Aglio e Olive    19
Rotisserie Half  Chicken - all natural, air chilled bird with an olive, garlic & olio topping served with local organic sauteed greens

 “Flat Iron”    22
Flat Iron Steak - blood orange & anchovy salsa verde with old Balsamico, Tuscan potatoes

  Brasato di Manzo    23
Shortrib - Vande Rose all natural Hereford shortribs, braised with red wine & herbs,
served with assorted veggies & roasted mushrooms

Zuppa di Pesce        23
Shellfish Stew - Taylor Bay scallops in the shell, wild bay scallops,  clams, mussels, fresh wild Florida rock shrimp, fish, calamari, light tomato & seafood broth, grilled garlic bread

Maialino    27
Milk Fed Young Pig - we take a very special whole pig {12 week old, heritage breed, milk fed}, bone it & slow cook it on our rotisserie with herbs & garlic, served with rosemary jus & sauteed smashed fingerlings

Anatra all Girarrosto    27
Rotisserie Duck - amazingly wonderful half Pekin duck raised by Dr. Joe Jurgielewicz in Pennsylvania, slow cooked ‘til crisp & succulent on our rotisserie, with pancetta braised cabbage, blood-orange scented duck jus & pan fried smashed fingerling potatoes

Bistecca alla Fiorentina     38
Tuscan Steak! {1 Kg.} - Our version of the Tuscan Classic!  Vanderose’s Certified Hereford 36 oz T-bone, grilled with salt & pepper, served with roasted potatoes & organic greens

Formaggi di Dino: Cheese

At Dino, we take our cheese seriously
Many of our cheese are air freighted to us from Italy
We love small farm production & old fashioned cheeses

Jasper Hill "Constant Bliss" {raw - aged white rind cow}    Vermont    5
Spicy, tangy & grassy, made  from rich Vermont milk: very firm texture with a bit of funk

Cora Pyramide {sheep - aged white rind}    Cuneo    5
Our favorite producer of sheep cheeses: tangy, aged, a bit tart but with a creamy mouth feel

Guffanti Toma Maccagno {cow - tender)    Piemonte    4
Rubbed with saffron to give it a unique aroma, very earthy perfect for cooler fall weather

Guffanti Baladin {cow, rubbed with beer - rustic, tender}    Cuneo    5
Made artisan Belgian style beers made in Piemonte, giving it a yeasty overtone & richness

Branzi {cow - tender}    Lombardia    4
Rich texture, slightly pungent {OK - stinky!}, complex, grassy, herbal

Guffanti Bitto Stravecchio 2005 {cow, goat - raw, extra aged}    Valtellina    6
Bitto is a rarely seen mountain cheese with a complex, earthy, nutty flavor .  Wonderful!

Guffanti Provolone Mandarino 2 Anni {cow - raw sharp!}    Valpadana    5
80 pound balls cave aged two years till sharp & tangy with a melt in your mouth texture

Guffanti Gorgonzola Cremificato {cow}    Lombardia    4
Soft, creamy, decadent Gorgonzola made by a small producer using old fashioned techniques

Guffanti Erborinati  di Pecora {sheep}    Valpusteria    5
Beware of this cheese!  Sharp cave aged flavors with natural bluing, tamed by honey.

Per I Giovani: Kid’s Menu

Polenta or Spaghetti - tomato sauce, fonduta {cheese sauce}, cheese, butter, olio    6

Kid’s Calamari - with pomodoro    7

Spaghetti & Meatballs    9