Davio ftp://ftp.davio.com/davio-menu.

htm

Davio
Created especially for those of you who crave the fascinating and friendly flavors of southern italian
cooking

la cucina del Mezzogiorno

Great beginnings
Hand-pulled and imported buffalo milk mozzarella with beefsteak tomatoes, fresh basil, and
unfiltered olive oil

Calamari and shrimp sautéed with fresh greens, tomato, and ripe sicilian olives in olive oil with
garlic

Oversized fresh scallops char-grilled with garlic butter, and dressed with fresh lemon and mint

Portobello mushroom . . . Portobello mushroom stuffed with crabmeat

Joe Labriola’s famous hot sausage char-grilled with sweet red peppers

Greens and beans sautéed in garlic oil

Lobster bisque, like no other

Stuffed hot peppers

“Gustoso” service includes hand-kneaded bread, holy oil (olio santo or Sicilian butter), fagiolini
bean dip, seasoned and spiced Mediterranean olives and imported southern Italian cheeses,
gorgonzola cheese spread, and marinated ceci beans, are included with your “piatto secundo”, or
main course. Otherwise, alla carte

Panna, natural spring water . . . Fiuggi vivace or Fiuggi naturale, sparkling or still spring water
Daggio, the purest of all natural spring waters, often recommended for newborn babies 2 L
Ty Nant Blue, sparkling water from Wales . . . Ty Nant Red, still water from Wales
These waters aid digestion and are beneficial to the kidneys

Cool, crisp, and so refreshing

Roasted pear and fresh greens with a wedge of Double Gloucester and Stilton blu cheese

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Roma tomatoes, quartered and dressed with unfiltered olive oil, sea salt, and lots of fresh basil

Sicilian salad of sliced fresh oranges and spiced roasted walnuts with mixed greens and sweet
herbs

Mixed field greens and garden leaves tossed with medjoul dates, sweet herbs, and dressed alla
siciliana

Caesar salad, only with hearts of romaine in an anchovy-parmigiano dressing, with toasted garlic
croutons

Lettuce wedge dressed with gorgonzola cheese, crumbled and creamed by hand, and sprinkled
with crisp bacon

We offer hand-made dressings: creamed gorgonzola, creamed garlic, balsamico vinaigrette, or dry crumbled
gorgonzola

Reservations
for the Christmas Eve “Feast of the Seven Fishes” and New Year’s Eve “Capo d’anno” dinner
are now being accepted, and are strongly recommended.
412-531-7422

When jingle bells, quiet carols, and falling fat snowflakes make us think of
Christmas Eve
and the merriment of new year’s eve to come.
December, 2006

A bounty of fish,
fish , and the pride of the farms
Chilean sea bass, from the cold waters surrounding Patagonia, oven-roasted English style with
buttered crumbs

Crabcakes made only from wild caught colossal lump blue crab, with our hand-crafted capered
mustard sauce

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Halibut, from the coldest north Pacific . . . with a sauce of colossal lump crabmeat and curry cream

Salmon, oven-roasted with shrimp and scallops, all in a pistachio crust

Filet of baby grouper “alla romana”, as it truly should be

Filet mignon. Hand trimmed. Char-grilled.

The single-cut, long-bone veal rib chop pan-fried alla Milanese . . . with crabmeat and toasted
pignoli

Davio’s magnificent long-bone double cut rib veal chop is always available to those who lust for
the very best in life, served char-grilled, with or without colossal lump crabmeat and fresh
asparagus cream

Veal scaloppini alla milanese with crabmeat

veal scaloppini, crumb-coated and pan-fried with wild-caught, colossal lump blue crabmeat and
toasted pignoli

Veal scaloppini, plain and simple

veal scaloppini, crumb-coated and pan-fried with fresh lemon in unsalted butter

Veal Marguerita
pan-fried veal scaloppini sprinkled with diced fresh tomato, diced fresh mozzarella, and fresh basil

Veal and peppers

scaloppini, cut only from the sirloin of veal, sautéed with sweet peppers, or hot peppers . . . or
both

Macaroni, the staff of life

Capellini alla veneziana
angel hair and over-sized lump crabmeat tossed in garlic-hinted butter, with fresh greens and
toasted pignoli

Capellini dei cinq’ angeli

angel hair macaroni and South African lobster tail, tossed in a sauce of lobster meat and lobster
cream

Ravioli alla picchi-pacchi

with fresh tomatoes sautéed in extra virgin olive oil, slabs of fresh garlic, and fresh basil leaves

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Capellini coi pomodori freshci

the fast, cooked-to-order tomato sauce, simply made from olive oil, garlic, and exhilarating sweet
basil

Linguine alla siciliana

the rich and deeply flavored meat sauce of southern Italy, slowly cooked with beef, pork, and veal

Linguine al pescatore
lobster tail, shrimp, and scallops sautéed in an aggressively seasoned tomato-blushed marechiara
sauce

My father taught me the things which I now teach my sons: honor, respect, tradition . . . One hundred years to the
family
Mio padre mi ha insegnato le cose che ore io insegno a miei figli: l’onore, il respetto, la tradizione . . . Cento anni alla
famiglia.
--Il proverbio della famiglia di Ciaffoni

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