You are on page 1of 3

SALUMI & CHEESE

Prosciutto di San Daniele Italian dry-cured ham


Jamón Serrano the classic Spanish dry-cured ham
Spicy Capocollo dry-cured pork salume from Italy and Corsica
Mortadella Italian ground pork salume from Bologna
Genoa Salami mild Genoa salume seasoned with peppercorns
Burrata & roasted cherry tomatoes with basil and olive oil
Sini Fulvi Pecorino Romano the genuine pecorino of Rome
Parmigiano-Reggiano the classic Italian hard cheese
Gorgonzola Picante aged blue cheese, soft and sharp

ANTIPASTI

COLD APPETIZERS
BURRATA & ROASTED CHERRY TOMATOES
Creamy Stracciatella with an outer shell of mozzarella, served with roasted cherry tomatoes
GRILLED BASIL SHRIMP COCKTAIL
Chilled, grilled shrimp with lemon basil mayo

HOT APPETIZERS
BAKED “ROMAN STYLE” SEMOLINA GNOCCHI
Topped with mozzarella, served in a pool of marinara
MEATBALLS
Our special recipe
SKILLET SCAMPI
Shrimp, garlic, shallots, white wine & lemon
SAUTEED MUSSELS (Choice of red or white)
Garlic, olive oil, white wine & lemon
SALADS

ARUGULA SALAD
Baby arugula, shaved mushrooms, pecorino romano cheese, dressed in lemon & extra virgin olive oil
TORCHIO SALAD
Chopped salad, shrimp, crispy pancetta, celery, chick peas, cherry tomatoes, red onion in a light red wine
vinaigrette dressing
CAESAR SALAD
Hearts of romaine, housemade Caesar dressing, croutons and shaved parmesan cheese

/Users/meganosterhout/Desktop/Pictures/Torchio_Dinner Menu.docx
PASTA
Made fresh on premises

RIGATONI WITH PLUM TOMATO SAUCE


Sauce made with San Marzano DOP tomatoes with parmesan cheese, topped with fresh basil
LINGUINI “AGLIO E OLIO”
Linguini with garlic, olive oil, red pepper flakes, parmesan cheese topped with breadcrumbs
SPAGHETTI CARBONARA (Just like in Rome)
Thick spaghetti with pancetta, parmesan cheese & egg yolks
BUCATINI PUTTANESCA
San Marzano plum tomato sauce, anchovies, capers, Gaeta olives
GIOVANNA’S BOLOGNESE
Tagliatelle with bolognese in a parmesan basket
SPAGHETTI AND “CLAM SOUP”
Baby clams, caramelized garlic, olive oil, white wine with a touch of parmesan cheese served with bread for
dipping
SPRING VEGETABLE FETTUCINE
Asparagus, peas, zucchini & yellow squash in a lemon basil butter sauce topped with parmesan cheese
RAVIOLI CAPRESE
Ravioli filled with ricotta cheese, cherry tomato in a basil cream sauce
RIGATONI, HOT SAUSAGE & BROCCOLI RABE
Prepared in a garlic, tomato oil
PESTO & CHICKEN
Gemelli pasta in a pesto sauce with chicken, string beans and toasted pignoli nuts
CACIO e PEPE
Pecorino romano and black pepper
ENTREES

CHICKEN
Seared and roasted half chicken, lemon, garlic, white wine with sautéed broccolini
SAL’S BRANZINO
Seared with tomatoes, scallions, green olives and capers
SIDES

BROCCOLINI
Sautéed with garlic oil and red pepper flakes
PEAS & PROSCIUTTO
Spring peas with crispy prosciutto
ASPARAGUS
Grilled with balsamic reduction
/Users/meganosterhout/Desktop/Pictures/Torchio_Dinner Menu.docx
DESSERTS

TORTA CIOCCOLATA
Rich flourless chocolate
LIGURIAN OLIVE OIL CAKE
Moist, not too sweet, with a hint of lemon
BISCOTTI PLATE
A selection of regional Italian cookies
FABIOLA’S SEASONAL FRUIT TART
A rus`c tart provided by Fab Cakes on N. Wells
AFFOGATO
A scoop of premium vanilla gelato in hot espresso
TIRAMISU (FRIDAY & SATURDAY ONLY)
The classic “pick me up” made with Pavesini cookies, marscapone, cocoa and espresso
ASSORTED PREMIUM GELATO AND SORBET

/Users/meganosterhout/Desktop/Pictures/Torchio_Dinner Menu.docx