A L D O ' S I S " O N E O F T H E B E S T I T A L I A N R E S T A U R A N T S I N A M E R I C A " "THE WINE LIST AT ALDO'S IS EXEMPLARY, EASILY ONE OF THE BEST ON THE EAST COAST"

J O H N M A R I A N I O F E S Q U I R E M A G A Z I N E

A N I T A L I A N M A S T E R P I E C E T H E N E W Y O R K T I M E S

THE P L A C E F O R R O M A N C E U S A T O D A Y

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  -­‐‑Poached  Lobster  Risotto,  deglazed  with  Highland  Scotch  24  

Colossal  Lump  Crab  Cocktail  16  

Bagna  Cauda  alla  Calabrese   Sautéed  Bell  Peppers,  Garlic  Pan  Sauce,  Grilled  Polenta  Galetto  8  

Fritto  Misto    Flash-­‐‑Fried  Point  Judith  Calamari,  Atlantic  Cod  &  Fresh  Shrimp  14  

Certified  Angus  Beef  Carpaccio,  Shaved  Parmigiano  Reggiano,  Vino  Cotto  14  

Shrimp  St.  Andrea   -­‐‑Garlic  Butter,  Lobster-­‐‑Saffron  Mashed  Potatoes  14  

Escargots  and  Shiitake  Mushrooms  sautéed  in  Lemon-­‐‑Garlic  Butter,  Puff  Pastry  Borsetta  13  

Seared  Hudson  Valley  Foie  Gras,  Amarena  Cherry  Sauce,  Crostini  16  

-­‐‑Ground,  Climate-­‐‑Controlled  Artisanal  Cheese  Cave        Prosciutto  di  Parma,  Soppressata,  Aged  Provolone  Cheese,  Calabrese  Olives,          Marinated  Roasted  Peppers,  Assorted  Bruschetta  10  PER  PERSON  

SSS AAA LLL AAA DDD SSS AAA NNN DDD SSS OOO UUU PPP SSS

Classic  Caesar  Salad  9  

Mista  Field  Greens,  Shaved  Fennel,  White  Balsamic  Vinaigrette  9  

Caprese   Vine-­‐‑Ripe  Tomatoes,  EVOO,  Sweet  Basil  & Fresh  Burrata  Mozzarella  13  

Salad  of  Sweet  Red  &  Yellow  Beets,  Mixed  Greens,  Crumbled  Gorgonzola          Toasted  Ennis  Walnuts,  Champagne  Vinaigrette  9  

Arugula  Salad,  Bermuda  Onions,  Shaved  Parmigiano  Reggiano,  Aged  Balsamic  Vinaigrette  9  

Tender  Baby  Spinach  Leaves,  Toasted  Walnuts,  Thompson  Raisins,          Gorgonzola  Dolce  Cheese,  Creamy  Champagne  Vinaigrette  9  

Velvety  Cream  of  Asparagus  Soup  9  

Classic  Shrimp  Bisque  13  

PPP AAA SSS TTT AAA AAA NNN DDD RRR III SSS OOO TTT TTT OOO

Housemade  Linguine  Pasta,  Fresh  Clams  19  

Fresh  Orecchiette  Pasta,  Broccoli  Rabe,  Housemade  Italian  Sausage  and  Parmigiano  Reggiano  19  

Porcini  Agnollotti  tossed  in  Italian  Black  Truffle  Butter  28  

Fettuccine,  Diced  Maine  Lobster,  Cognac  Tomato-­‐‑Cream  Sauce  28  

Timballo   Fresh  Pasta  Layered  with  Mushrooms,  Besciamella  and  Bolognese  Sauce  21  

Porcini  Mushroom  Risotto  24  

Rigatoni  Bolognese   Classic  Slow-­‐‑Cooked  Meat  Sauce  20  

/ Risotto Preparations

Pasta Duo 15 PER PERSON / Pasta Trio 23 PER PERSON

*TIMBALLO / LINGUINE & CLAM EXCLUDED | A MINIMUM OF TWO GUESTS REQUIRED

As a passionate proponent of locally-grown

organic produce and seasonal ingredients, Chef/Owner Aldo Vitale maintains close relationships with farmers, fishmongers and butchers to ensure exceedingly fresh ingredients. His attention to detail extends even to our sumptuously appointed dining rooms, steeped in classical Italian tradition, which cabinet-maker-turned-chef Aldo personally craftedcenters chiefly on the premise of simplicity: his delicately-balanced, southern-inspired regional Italian cuisine is influenced greatly

he same time in harmony with the few, carefully-selected ingredients that compliment the dish. This honest approach to food and its preparation allows our Guests to enjoy a dining experience that leaves them feeling satisfied rather than over-indulged due to the excessive use of heavy ingredients such as cream and butter ingredients that mask the true essence of a carefully balanced meal.

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Seafood    PRICED  DAILY    

-­‐‑Braised  Veal  Shank,  Porcini  Mushroom  Risotto  34  

Jumbo  Shrimp  Scampi    25  

  Tournedos  Rossini        Grilled  Prime  Filet  Mignon,  Seared  Hudson  Valley  Foie  Gras        Italian  Black  Truffle  and  Porcini  Mushroom  Sauce  with  Four  Cheese  Risotto  46  

Veal  Saltimbocca   Fresh  Spinach  and  Sage,  Parma  Prosciutto,  Mozzarella,  White  Port  Sauce  28  

Veal  Tenderloin  Francese   -­‐‑Battered  and  Pan-­‐‑Fried,  Lemon-­‐‑Chardonnay  Sauce,  Wilted  Spinach  28  

Jumbo  Lump  Maryland  Crab  Cakes,  Remoulade  Sauce  38  

Amish  Chicken  Tenderloins  and  Artichoke  Hearts  sautéed  in  Garlic  Butter  20  

FFF RRR OOO MMM TTT HHH EEE GGG RRR III LLL LLL

Double-­‐‑Cut  Prime  Wisconsin  Veal  Chop,  YOUR  CHOICE  OF  PREPARATION:         TUSCAN  STYLE    Simply  Grilled,  Wild  Mushroom  Polenta  Galetti  45         MILANESE  STYLE   Butterflied,  Pounded  Thin,  Breaded  and  Pan-­‐‑Fried,  Tomato  Concassé  45  

Wood  Grilled  Petite  Porterhouse  of  Colorado  Lamb        Rosemary-­‐‑Roasted  Idaho  Potatoes,  Sautéed  Broccoli  di  Rapa  36  

Grilled  Dry-­‐‑Aged  Prime  Filet  Mignon,  Shiitake  Mushroom  Cap        Fiorancino  Sauce  and  Garlic  Mashed  Yukon  Gold  Potatoes  38  

       24-­‐‑hour  Brined  Free-­‐‑Range  Oven-­‐‑Roasted  Double  Airline  Breast  of  Amish  Chicken        Crispy  Fingerling  Potatoes,  Carrots  and  Broccoli  Rabe  24  

 FEATURED WINE

BOTTLE

Chianti Classico, Villa di Zano, (Toscana, Italy) 2009 $65

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Lobster-­‐‑Saffron  Mashed  Potatoes  8  

Bitter  Broccoli  Rabe  sautéed  in  Garlic  Oil  7  

Garlic  Mashed  Yukon  Gold  Potatoes  6  

Steamed  Asparagus  7  

Sautéed  Mushrooms  7  

Sautéed  Fresh  Spinach  7  

Garlic  Bread  4

C A R D S T A S T E F U L G I F T F O R A N Y O C C A S I O N

** Those Allergic to Nuts or Nut Products Should Kindly Inform A Waiter, As We Deep-Fry in Peanut Oil ** A 19% Percent Gratuity is Added to Parties of Six or More Guests | All Parties will be Billed on a Single Check

Shared Portions Incur A Supplementary Charge of $5 | Please Refrain from Using Mobile Phones in the Dining Rooms Consuming Raw, Uncooked or Sous-Vide Meats, Poultry, Pork, Shellfish or Eggs May Increase Your Chances of Foodborne Illness