Siro’s TRATTORIA
Antipasti Minestra Del Giorno Ask your server for today’s soup Antipasto Freddo ~20 Soppressata ~ Finocchiona ~ Coppa ~ Imported Olives ~ Aged Provolone ~ Ciliegine Mozzarella Marinated Artichokes ~ ~ Roasted Red Peppers Antipasto Caldo ~24 Clams Oregano ~ Baked Garlic Shrimp ~ Fennel Sausage ~ Stuffed Mushrooms ~ Eggplant Rollatini
Insalate
I Secondi
Rugola and Finocchio ~12 Baby Arugula ~ Shaved Fennel ~ White Mushroom Gorgonzola ~ White Balsamic Vinaigrette
Pollo Saltimbocca alla Romano ~28 Stuffed Breast of Free Range Chicken ~ Prosciutto Riccota ~ Black Truffle ~ Rosemary ~ Over Linguine
Rustica ~12 Romaine ~ Radicchio ~ Prosciutto Chips ~ Cherry Tomatoes ~ Cucumber Shaved Parmesan Reggiano Toasted Garlic Breadcrumbs ~ Red Wine Vinaigrette Caprese Invernale ~14 Slow Roasted Tomato ~ Burrata ~ Pesto Toasted Pine Nuts Cesare ~12 Romaine ~ House Croutons ~ White Anchovy Shaved Reggiano Mista ~8 Morning Greens ~ House or Gorgonzola Dressing I Primi
Polpette con Mozzarella ~12 Pork and Veal Meatball Stuffed with Mozzarella in Rich Tomato Sauce. Gamberi Freddo ~16 Jumbo Shrimp Cocktail Gamberi al Scampi ~16 Jumbo Shrimp ~ Garlic Butter ~ Lemon ~ White Wine Vongole Oreganata ~14 Littleneck Clams ~ Pancetta ~ Garlic ~ Fresh Oregano Bruschetta con Fegatini di Pollo ~12 Chicken Liver Pate ~ Tuscan Toast Cozze ~14 PEI Black Mussels White, Red, or Fra Diavolo Carpaccio - Harry’s Bar Style ~16 Tenderloin ~ Baby Arugula ~ Lemon ~ Capers Mustard Sauce Calamari Fritti ~14 Spicy Marinara
Gnocchi Gorgonzola ~16 Homemade Fresh Ricotta Gnocchi Mountain Gorgonzola Cream Sauce Raviolo di Zucca ~16 Homemade Extra Large Ravioli ~ Butternut Squash Hazelnut Brown Butter ~ Crispy Sage
Le Specialità del Trattoria Served wtiih your choice of soup or house salad and gelato or sorbetto for dessert. Wednesday Spaghetti and Meatballs ~ 22 Thursday Osso Bucco Milanese ~ 26 Friday Twin 1 lb. Lobsters ~ 36 Saturday Prime Rib of Beef au Jus ~ 32
Maiale con Mostarda ~34 Double-Cut Heritage Pork Chop ~ Mostarda Glaze Golden Raisin Compote ~ Chianti Jus Pesce Fresca Served with Your Choice of Potato and Todays Fresh Vegetable Swordfish -Simply Broiled with Lemon Butter ~38 -Roasted with Basil Souffle ~42
Sunday “Supper” Served 3pm - 8pm -Small Antipasto -Pasta with Sunday Gravy -Tartufo or Spumoni ~32
Fresh Atlantic Salmon -Simply Broiled with Lemon Butter ~34 -Herb Crusted with Mustard Sauce ~36 Fresh Filet of Sole -Simply Sauteed with Lemon Butter ~28 -Francese Style ~ Lemon Butter and Capers ~30 2 lb. Maine Lobster -Steamed with Lemon and Drawn Butter ~48 -Fra Diavlo Style with Littlenecks ~ Mussels Spicy Marinara over Linquine ~54
Verdura ~6 Roasted Garlic Mashed Potatoes Rosemary Roasted Fingerling Potatoes Sauteed Escarole
Vitello Served Over Linguine Tuscan White Beans with Ham Hock
Pappardelle Balsamico al Brasato ~16 Homemade Papardelle ~ Short Rib Ragu
Veal Scallopini Parmesan Fresh Mozzarella ~ Marinara ~ Reggiano ~32
Fettuccine Alfredo ~14 Homemade Fettucine ~ Cream ~ Reggiano
Veal Scallopini Piccata Lemon ~ Chardonnay ~ Capers ~34
Sauteed Mushrooms Creamed Cipollini Onions Sauteed Broccoli Rabe
Linguini Con Vongole ~16 Little Neck Clams Your Choice of White, Red, or Fra Diavolo Spaghetti Bolognese ~16 Long Simmered Pork and Veal Sauce Penne Putanesca ~14 Olives ~ Anchovy ~ Capers Polenta con Salsiccie Pepperonatta ~16 Soft Polenta ~ Rabbit Sausage ~ Venison Sausage Sauteed Peppers and Onions
Veal Scallopini al Funghi Wild Mushrooms ~ Cognac ~ Porcini Cream ~36 Bistecca *Steaks are Broiled and Served with Your Choice of Potato and Today’s Fresh Vegetable All Natural Grass Fed Hereford Beef -20oz Ribeye ~36 -10oz Filet Mignon ~46
“ The traditional trattoria offers a cuisine that represents the extension of Cusina Casalinga or “Home Cooking.” A Cuisine that can expand, modify and satisfy popular taste. The trattoria presents local and regional dishes according to established custom and displays art and objects made by local artisans. Its vocation is to preserve traditional values. ” Executive Chef: Ryan Reed