ENOTECA ROSSA

$39 Per Person

Restaurant will donate $5 from each dinner sold. Food Bank will provide 15 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)
• Patio Dining

First Course

CAESAR SALAD ($ 4 ADD ANCHOVIES)

A classic salad made with romaine lettuce, croutons, Parmesan cheese, and a creamy Caesar dressing

MIXED GREEN SALAD

boiled farm eggs, carrots, cucumbers, mixed greens, and lemon vinaigrette.

CAPRESE SALAD

heirloom tomatoes, fresh mozzarella, and fresh basil.

ARANCINI ( $15 ADD CAVIAR)

breaded risotto, stuffed with mozzarella and sausages, served with suga rosso sauce.

ITALIAN MEATBALLS

Two freshly ground veal, pork, and beef meatballs served with marinara sauce.

BRUSCHETTA POMODORO

Grilled bread rubbed with garlic and topped with diced tomatoes, basil, and olive oil.

FRITTO DI CALAMARI AND SHRIMPS ($8)

calamari and shrimp, lightly flowered, served with aioli.

SCALLOPS AND BRUSSEL SPROUTS ($14)

pan seared scallops, served with Brussel sprouts

KINGS SAUSAGE

House-made sausages served with peppers and onions.

Second Course

PIZZA MARGARITA ($20 ADD BLACK TRUFFLE)

Margherita pizza, topped with tomatoes, mozzarella cheese, and fresh basil.

PASTA BOLOGNESE

traditional meat sauce (Pork, veal, beef), tagliatelle pasta

CRABMEAT TORTELLINI

crabmeat tortellini served with lemon butter sauce.

PASTA POMODORO FRESCO ( $8 ADD CHICKEN OR SHRIMPS)

angel hair pasta, fresh tomato, garlic, onion, topped with burrata cheese

SHORT RIB RAVIOLI

house-made ravioli, tossed with mushroom demi-glaze sauce.

EGGPLANT PARMIGIANA

Baked layered eggplant with mozzarella cheese, tomato and marinara sauce topped with parmesan cheese, served with tagliatelle pasta pomodoro.

SALMON LIVORNESE ($12)

Pan-seared fresh salmon filet, capers, red grape tomatoes, niçoise olives in a white wine sauce served with capellini pasta in bianca sauce.

RED SNAPPER ($20)

Pan-seared red snapper served with beurre blanc sauce over a bed of parmesan risotto.

WOODFIRED RIBEYE ($30)

Wood-fired 18 oz ribeye, cooked to perfection, served with shrimp, scallops, and fingerling potatoes.

ADD FRESH BLACK TRUFFLE ($20)

add fresh black truffle

ADD CAVIAR ($15)

add caviar to any dish

ADD ANY SIDE ( $8)

add any side from the a la carte menu.

Third Course

TIRAMISU

coffee-soaked ladyfingers and mascarpone cheese.

GELATOS

Italian ice cream, ask your server for flavors.

OLIVE OIL CAKE

moist olive oil cake served with whipped cream.

Note

Please note that this menu is exclusively for dine-in guests. We regret to inform you that no substitutions or modifications are allowed. Thank you for your understanding.

$25 PER PERSON

Restaurant will donate $3 from each lunch sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)
• Patio Dining

First Course

CAESAR SALAD ($ 4 ADD ANCHOVIES)

Romaine, herbed croutons, and parmigiano reggiano.

MIXED GREEN SALAD

Boiled farm egg, carrots, and cucumber with house vinaigrette

CAPRESE SALAD

Heirloom tomatoes, fresh mozzarella, fresh basil

ARANCHINI ( $15 ADD CAVIAR)

Breaded risotto, stuffed with mozzarella and sausage served with spicy suga rosso

ITALIAN MEATBALLS

Two traditional meatballs (veal, pork, and beef) in marinara sauce

BRUSCHETTA POMODORO

Grilled bread rubbed with garlic and topped with diced tomatoes, basil, and olive oil.

FRITTO DI CALAMARI AND SHRIMPS ($8)

calamari and shrimp, lightly flowered, served with aioli.

Second Course

PIZZA MARGARITA ( ADD BLACK TRUFFLE $ 20)

Margherita pizza, topped with tomatoes, mozzarella cheese, and fresh basil.

PASTA BOLOGNASE

traditional meat sauce (Pork, veal, beef), tagliatelle pasta

CRABMEAT TORTELLINI

crabmeat tortellini served with lemon butter sauce.

PASTA POMODORO FRESCO ( $8 ADD CHICKEN OR SHRIMPS)

anger hair pasta, fresh tomato, garlic, onion, topped with burrata cheese

SHORT RIB RAVIOLI

house-made ravioli, tossed with mushroom demi-glaze sauce.

SALMON LIVORNESE

Pan-seared fresh salmon filet, capers, red grape tomatoes, niçoise olives in a white wine sauce served with capellini pasta in bianca sauce.

EGGPLANT PARMIGIANA

Baked layered eggplant with mozzarella cheese, tomato, and marinara sauce topped with parmesan cheese, served with tagliatelle pasta pomodoro

CAPRESE PANINI

Fresh tomato, fresh mozzarella, and fresh basil on toasted pane Toscano bread

WOODFIRED RIBEYE ($30)

Wood-fired 18 oz ribeye, cooked to perfection, served with shrimp, scallops, and fingerling potatoes.

SIDES ($8)

add any side from the a la carte menu.

DESSERT ($6)

add any dessert from the a la carte menu.

Note

Please note that this menu is exclusively for dine-in guests. We regret to inform you that no substitutions or modifications are allowed. Thank you for your understanding.

*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.