Tartufo menu

This salad features fresh arugula topped with roasted peppers and imported goat cheese, finished with a light lemon dressing.

Crisp romaine lettuce tossed in a creamy Caesar dressing, topped with shaved Parmesan cheese and crunchy homemade croutons.

Wide, flat homemade pasta ribbons tossed with a savory blend of champignon and porcini mushrooms, finished with black truffle.

A grilled beef tenderloin steak served with a rich, savory sauce made from port wine and Madeira.

Wide ribbon pasta served with Maine lobster, scallops, and shrimp in a creamy brandy-infused tomato sauce.

A choice of baked cod or haddock served with a white wine, lemon, and caper sauce, accompanied by roasted potatoes and vegetables.

Tender chicken breast served in a white wine and lemon sauce with capers, artichokes, and mushrooms, accompanied by roasted potatoes and seasonal vegetables.

Tender chicken breast served with mushrooms in a savory Marsala wine sauce, accompanied by roasted potatoes and seasonal vegetables.

Thin slices of eggplant rolled with a ricotta and spinach filling, served alongside rigatoni pasta.

Pan-seared cod served with a white wine, lemon, and caper sauce, accompanied by roasted potatoes and vegetables.

Thinly sliced veal sautéed in a bright lemon and white wine sauce with capers, served with roasted potatoes and vegetables.