Pomodoro Rosso Menu and Prices

steamed whole artichoke served in a white wine lemon sauce with fresh herbs.

fresh mozzarella with tomato, basil and olive oil.

toasted peasant bread rubbed with garlic and topped with fresh tomato, basil and olive oil.

cornmeal with sauteed mushrooms.

eggplant roasted with tomato and green olives topped with fontaina cheese.

mozzarella and zucchini fried and served over a bed of pomodoro sauce.

baked clams oreganata.

fried calamari.

mussels in a parsley, garlic and white wine tomato broth.

jumbo shrimp sauteed with olive oil and garlic in dried spicy peppers.

burrata cheese, copa ham, figs and baby arugula with aged balsamic.

soup of the day.

tomato and herb soup served in a scooped out loaf of bread.

with heirloom cherry tomatoes, olives and red onions in balsamic.

radicchio, arugula and endive with shaved parmesan in a balsamic vinaigrette.

caesar salad.

kale salad with fresh beets, goat cheese, candied pecans and blueberries in a white balsamic.

fettuccini with tomato and fresh basil.

tricolor cheese tortelloni in a light cream sauce with prosciutto and peas.

gnocchi with chicken in a pesto sauce with ricotta salata.

pappardelle with lobster, shrimp, spinach and shiitake mushrooms in a light garlic tomato sauce.

wide fettuccine with tomato and meat sauce.

ravioli stuffed with lobster meat in a light cream sauce.

fusilli shaped pasta with calamiari, broccoli and mushrooms in a spicy red sauce with a touch of cream.

whole wheat linguine with jumbo shrimp and seasonal vegetables served in garlic truffle sauce with fresh tomatoes.

spaghetti with pancetta and parmesan.

spaghetti, meatballs, sausage and mozzarella.

thin spaghetti with olives, capers, onions and anchovies in a tomato sauce.

rigatoni with peas, prosciutto and grappa in a light pink sauce.

pasta twists with sun-dried tomatoes, broccoli and portobello mushrooms in a parmesan garlic sauce with a touch of tomato.

linguine with mussels, clams, shrimp, scallops and calamari in a light tomato sauce.

penne with italian sausage, portobello mushrooms and tomato sauce.

spiral pasta with strips of filet mignon, wild mushrooms, squash and shaved parmesan in a light garlic sauce.

bow tie pasta with fresh diced salmon and seasonal vegetables in a spicy garlic sauce with a touch of tomato.

linguine sauteed with new zealand cockles in a garlic, olives oil white wine broth.

organic chicken breast topped with goat cheese, sauteed with sun-dried tomatoes, portobello mushrooms and served in a sherry wine sauce.

organic light and dark chicken pieces with sausage, potato and sweet cherry peppers in a wine sauce.

sauteed veal in white wine lemon caper sauce.

beef stuffed with prosciutto, parmesan and herbs braised in red wine sauce served with mashed potatoes.

veal chop stuffed with prosciutto and fontaina cheese with roasted potatoes topped with portobello mushrooms in a sherry sauce.

a 16oz. grilled porterhouse steak flavored with olive oil, garlic and rosemary.

colorado lamb chops with a light dijon breading served with wild mushroom risotto.

filet mignon with grilled asparagus au gratin and roasted potatoes.

veal scallopine breaded and topped with tricolor salad.

veal stew served over fresh pappardelle.

fisherman stew with fish, shrimp, clams, mussels and calamari in a light tomato broth.

fillet of sole sauteed with cashews and parsley in a white wine sauce.

wild salmon topped with capers and shrimp in a white wine lemon sauce.

shrimp with white wine, parsley and garlic sauce served with potato and vegetables.