Mastroberardino – Compania, Italy Power and elegance combine in a long luscious finish. More... OUR . Un grande abbraccio, for the Director of Il Dispari, Mr. Gaetano Di Meglio.Please read their article here: https://www.ildispariquotidiano.it/it/gaetano-e-salvatore-si-scrive-usa-si-legge-ischia/. Mozzarella, Gorgonzola, Provolone piccante, Scamorza affumicata, Rosmarino, Sale, Olio E.V.
Chateau Unang – Cotes de Ventoux, France Chateau Unang – Cotes du Ventoux, France
and firetail aioli
& tarragon with a stone-ground mustard aioli, Tripletail Piccata 25
Lovely oriental spices to compliment dark red and balck berry fruits with hints of mocha and chocolate. shaved parmesan & croutons, Beet Salad 13
drizzled with hot honey & roasted corn, Vegetable Risotto 15 The Treasure of the Sea. Mastroberardino “Radici” – Campania, Italy Sella e Mosca Riserva – Sardegna, Italy
cheddar cheese & crispy onion straws, Fish Sandwich 15
S. Marzano Tomatoes, Mozzarella, Tuna, Basil, Onion, Black Olives, Salt, Extra Virgin Olive Oil. Three Giant Scallops, roasted garlic, hazelnut oil, fresh mozzarella & pink champagne sauce served over Gerardo Di Nola paccheri.
& creamy lemon risotto, *Herb Salmon 23
until golden brown; served with Deliciously smooth, plush and juicy. Pizza Marinara made with San Marzano Tomato, Garlic, Oregano,Olive oil.
Aperol, Prosecco and a splash of soda. In fact, they often go hand in hand. Pomodori di S. Marzano, Mozzarella, Basilico, Olio Extra Vergine d’Oliva, Sale. MENU. pickled red onion, arugula & lemon honey vinaigrette, Elote Shrimp Salad 15 (This excludes Scallops, Fish & Chips & Vegetable Risotto), Scallops 29 Fresh lobster tail served with cherry tomatoes, garlic, and parsley, Manilla clams,a splash of Pashto wine and extra virgin olive oil, baked in the wood oven, served over Gerardo Di Nola paccheri. Pomodori di S. Marzano, Mozzarella, Filetto di acciughe, Sale, Pepe, Olio Extra Vergine d’Oliva, Olive nere, Capperi. Locally caught white meat gator, Fresh scallops, shrimp, mussels, Parmigiano Reggiano, and fresh lemon. Topped with D’Artagnan Beluga Fish Caviar and Black Truffle served with a delicate Papardelle pasta.
Home-made ravioli filled with fresh lobster, covered in a white Malvasia cream sauce, shallots, white truffle oil, & Parmigiano Reggiano. Originating in the 16th century, this genovese sauce was named for the Genoan immigrants who slow cooked thier meat in this manner.
Intense and complex nose of red and black fruit. Tony has requested that the "The Good Life", be made with San Marzano tomatoes, garlic, extra virgin olive oil and fresh oregano.Please join us at Naples 15 for another wonderful pizza!
S. Marzano Tomatoes, Garlic, Oregano, Extra Virgin Olive Oil, Basil, Salt.
For over fifteen years the family owned Naples Pizza & Italian Restaurant has been serving delicious Italian pizza and Italian food made with the freshest ingredients. A succulent blend of richness and elegance. Fresh Manilla clams simmered in extra virgin olive oil, cherry tomatoes, dash of hot pepper, and fresh parsley served over Gerardo Di Nola spaghettone.
Di Majo Norante – Molise, Italy Notes of ripe, red fruit give way to spice, vanilla and licorice. S. Marzano Tomatoes, Mozzarella, Ricotta Cheese, Salted Pork, Extra Virgin Olive Oil, Salt. This wine has an intense spicy nose. The Escaped Clams pasta! Tenute Guicciardini Strozzi(100% Vernaccia) – Toscana, Italy Featuring a full lobster tail, scallops, prawns, clams, cherry tomatoes, and extra virgin olive oil.
Teruzzi & Puthod – Compania, Italy Guado al Tasso “Il Bruciato” – Bolgheri, Italy Lovely pink with delicate fruity bouquet and notes of white peach, strawberries and raspberry. Full bodied white w/ aromas of straw and jasmine that will accompany rich appetizers, shellfish, vegetables, white meats and creamy cheeses. Old recipe of Neapolitan fisherman. Mastroberardino – Compania, Italy Nose of blackberries and plums. Breaded & deep fried portobello mushrooms Structured but weightless, red currants, raspberries, licorice, mocha and white pepper; Supple and smooth with juicy tannins. House ground gator & pork, parmesan, arugula, tomato, caramelized onions, special sauce, brioche bun, Seasonal selection of homemade desserts and table side creations, *CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH Portobello Fries 8 caramelized onion, swiss cheese & au jus, *Smokehouse Burger 14 S. Marzano Tomatoes, Mozzarella, Anchovy Fillet, Salt, Ground pepper, Extra Virgin Olive OIl, Black Olives, Capers.
S. Marzano Tomatoes, Mozz., Carrot, Salt, Black olives, Pecorino Cheese, Sweet Peppers, Extra Virgin Olive Oil. Lush aromas of citrus, apricot, mango and honeysuckle. Delicate Floral Aromas w/ light and fruitful flavors in this lovely “little white wine”. Vibrant aromas of ripe red berries, sweet spice and caramel w/ a tasteful and full-bodied finish. On the palate it is intense red fruit and spice.
Mastroberardino – Campania, Italy Paccheri served with a slow cooked, two meat ragu sauce.
Chateau La Grange Clinet – Bordeaux, France
Taste the marriage of these exceptional ingredients; vialone nano rice, shallots, fresh porcini mushrooms, vegetable broth, black truffle oil, extra virgin olive oil, garlic, Parmigiana Reggiano, sea salt, thyme and malvasia, Paccheri of Girardo Di Nola, lardiati pasta sauteed in EVO, garlic, guanciale (salted pork), onions, fresh San Marzano tomatoes, mozzarella, Parmigiano Reggiano, and basil. Enjoy a fresh succulent lobster at Naples 15! Similar in style to Pinot Noir, this lovely Rhone wine has aromas of fresh strawberries and raspberries. Outer shell of solid mozzarella, inside contains stracciatella and cream, Gerardo Di Nola Egg noodles mixed with a wonderful salad of arugala, cherry tomatoes, Parmigiano Reggiano, extra virgin olive oil, ricotta cheese, and mozzarella, San Marzano tomatoes simmered in nothing but a little extra virgin olive oil and combined with a sauce of garlic infused olive oil, basil, and Parmigiana Reggiano over Gerardo Di Nola Spaghetti, A delicious sauce of extra virgin olive oil, black olives, capers, San Marzano tomatoes, garlic, and fresh parsley, Gerardo Di Nola Linguini, This potato dumpling pasta is baked in the wood oven with San Marzano tomato sauce and a combination of Parmigiano Reggiano and basil, Neapolitan San Marzano tomato sauce with fresh ricotta, basil, and Parmigiano Reggiano, Cooking rice is an area, the risotto with porcini mushrooms and truffles, is a real delight.
Spaghetti Sautéed with Pomodori tomatoes, olive oil, featuring a linguini from Gerardo Di Nola. Nicolas- France Flavors of passion fruit, fresh citrus, melon and herbaceous aromas. The celebrated patissier Coquelin bought La Patisserie Bourdaloue (which is still up and baking on the rue Bourdaloue, Paris 9 th arrondissement) in 1909, and created, among other things, this famous pear tart. Grilled Angus beef; BBQ sauce, bacon,
The most signature steak in Italy, this Bistec A La Florentina is herb crusted, baked to savory perfection alongside our wood oven.
d’Oliva. Shrimp coated with sweet coconut and fried Phillip Mazzei – Umbria, Italy
The Aperol Spritz Mozzarella, Basil, Salt, Pepper, Rocket, Parmigiano Reggiano, Extra Virgin Olive Oil. Herb crusted fried goat cheese, roasted beets,
fried crispy served with tartar sauce
Full-bodied and richly textured. Intense red color. Trento, Italy Cuddlefish wood fire baked with EVO and Parmigianno Reggiano, then stewed in a masterful Pomodorini tomato based stew, served with parpadelle pasta.
Salmon crusted with panko, dill, parsley A deep ruby-colored wine with cassis, even balsamic, notes. Soft tannins come together with great fruit character. All of our Lobsters are Cold Water lobster, cooked the way you like with you choice of Gerardo Di Nola pasta! Fruit-forward aromas of pear and tropical fruit, pure varietal character and pleasing notes of vanilla and toasted oak. The palate is full-bodied and well-structured.
Herb salt crusted & roasted to perfection,
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