de Medici Cucina Italiana Menu and Prices

(2 or more persons) a delightful starter consisting of hot and cold delicacies

traditional style

sliced and prepared tableside for two or more

layers of grilled eggplant, marinara sauce, parmigiano and mozzarella cheeses

grilled portobello mushroom topped with extra virgin olive oil, touch of garlic and fresh italian parsley

fried baby calamari served with our traditional marinara sauce

baby calamari sauteed in extra virgin olive oil, white wine and garlic in a spicy marinara sauce

served with a traditional cocktail sauce

fresh handmade pasta, rolled and stuffed with lobster, crab and shrimp then oven baked and topped with a pink lobster sauce

steamed in white wine and garlic butter

thin slices of prosciutto wrapped around fresh buffalo mozzarella

thin slices of marinated filet mignon topped with white truffle oil, arugula and shaved parmigiano

sliced beefsteak tomato with red onions, sliced avocado, touch of oregano topped with extra virgin olive oil and balsamic vinegar

prepared tableside for two (2) or more

arugula and endive with caramelized walnuts, tossed in a vinaigrette dressing and garnished with sliced pears

fresh mozzarella, sliced beefsteak tomato with extra virgin olive oil and topped with fresh basil

arugula, avocado, hearts of palm, fresh mozzarella and parmigiano topped with extra virgin olive oil

a combination of fresh baby greens in a dijon vinaigrette dressing topped with pine nuts, sun dried tomatoes and fetta cheese

fresh hearts of romaine tossed in our own blue cheese dressing, topped with homemade croutons

fresh vegetable soup

soup of the day

spaghetti with fresh roma tomatoes, basil, extra virgin olive oil and a touch of garlic

baby calamari sauteed in extra virgin olive oil, white wine, and garlic in a spicy marinara sauce over a bed of linguini

pasta pillows filled with a blend of cheeses in a fresh cream sauce

tube shaped pasta with red chili, fresh italian basil, plum tomatoes and a touch of garlic

linguini with sauteed baby clams in extra virgin olive oil, garlic, white wine and fresh italian parsley

fresh potato dumplings in a delightful gorgonzola and pesto sauce

fresh ground veal and filet mignon cooked in our delicate tomato sauce with a touch of herbs

fresh pasta layered with a blend of cheeses. ground veal and filet mignon in our delicate tomato sauce with a touch of herbs

bow tie pasta and smoked salmon in a delicate pink vodka sauce

fettuccine pasta served with our traditional alfredo sauce

jumbo shrimp sauteed in extra virgin olive oil and garlic in a spicy marinara sauce over a bed of linguini

pasta pillows stuffed with maine lobster, topped with a delicate pink vodka sauce

a combination of halibut, seabass, swordfish, clams, shrimp and calamari sauteed with extra virgin olive oil, garlic, white wine and plum tomatoes over a bed of linguini pasta

one whole spiny lobster sauteed in extra virgin olive oil and garlic in a spicy marinara sauce over a bed of linguini

16oz. new york steak charbroiled and topped with our pizzaiola sauce

18 oz. rib eye steak charbroiled and topped with a large mushroom stuffed with lobster; crab and shrimp

12 oz. filet mignon charbroiled to perfection served on a baked portobello mushroom topped with a port wine reduction

made table side

16 oz. provimi veal chop marked on the charbroiler, then oven roasted and prepared one of two (2) ways: alle erbe - with extra virgin olive oil, garlic and rosemary, or marsala wine and mushroom sauc

provimi veal shank oven baked in a light tomato and chianti wine sauce, served on a bed of aborio saffron rice, (please note: osso buco is served on friday and saturday only)

italian aborio rice sauteed with extra virgin olive oil, touch of garlic, porcini and shitake mushrooms, blended with imported parmigiano cheese and topped with white truffle oil

boneless breast of chicken sauteed in our marsala wine and mushroom sauce

boneless breast of chicken sauteed in our fresh lemon and white wine sauce topped with imported italian capers

sliced provimi veal sauteed in our marsala wine and mushroom sauce

thinly sliced provimi veal sauteed in a fresh lemon and white wine sauce topped with imported italian capers

rolled provimi veal stuffed with prosciutto di parma and buffalo mozzarella sauteed with white wine, butter and sage

lightly gilled with parsley butter

a combination of halibut, seabass, swordfish, clams, shrimp and calamari sauteed with extra virgin olive oil, garlic, white wine and plum tomatoes over a bed of imported aborio rice

jumbo shrimp sauteed in garlic butter and white wine, served over a bed of aborio saffron rice

fresh halibut gently grilled and garnished with parsley butter

sauteed in a fresh lemon and white wine sauce

salmon and cream spinach wrapped and baked in a light puff pastry

fresh chilean seabass sauteed in extra virgin olive oil, garlic, white wine, mushrooms and a touch of marinara sauce on a bed of aborio rice

baby lobster sauteed in extra virgin olive oil and roasted garlic butter served on a plank

halibut, seabass, swordfish, clams, jumbo shrimp and calamari in our tomato and saffron broth served with crostini bread

one and a half (1 1/2) pounds of fresh alaskan king crab legs, steamed and served with lemon and drawn butter

a combination of our three (3) most requested seafood specialties

fresh fillet of sole stuffed with lobster, crab and shrimp then oven baked to a golden brown

thinly sliced swordfish filled with shrimp, capers, a blend of grated imported cheese, then rolled and lightly grilled and topped with extra virgin olive oil

thinly sliced swordfish sauteed in our fresh lemon and white wine sauce topped with imported italian capers

A 10 oz loin of swordfish marked on the charbroiler, then oven baked and finished with a light tomato glaze

medallions of lobster napped with a cognac scented sauce then baked in the original shell

spiny lobster broiled and served with clarified butter

petite filet mignon topped with our port wine reduction sauce and a half spiny lobster served with clarified butter

whole pink abalone, lightly breaded then sauteed in extra virgin olive oil. the ultimate delicacy