Up to date Aloi prices and menu, including breakfast, dinner, kid’s meal and more. Find your favorite food and enjoy your meal.
Cuisine: Italian.
Winter 2007 Per Cominciare
| Antipasto Casalingo |
$16.00 |
importer chesses and charcutery with marinated olives |
| Peperoni alla Piemontese e Bufalina |
$16.00 |
roasted peppers with chopped aromatic herbs, anchovies, and buffalo mozzarella |
| Salmone Marinato al Campari con Arance Sanguinelle e Finocchi |
$17.00 |
‘campari cured wild salmon carpaccio topped with a salad of fennel, blood orange and gaeta olives dressing |
| Lattuga Cappuccio, Pomodoro e Gorgonzola |
$13.00 |
bibb lettuce salad with fresh vine ripened yellow and red tomatoes and imported Gorgonzola |
| Fritto di Calamari e Zucchine con Piccante di Pomodoro |
$14.00 |
flash fried calamari and fresh zucchini with spicy tomato sauce |
| ‘Cacio e Pere’ |
$12.00 |
endive, arugula, sliced pears, black seedless grapes and shaved pecorino toscano |
| Capesante con Cavolo in Agrodolce, Pancetta e Salsa di Fagioli |
$18.00 |
pan seared sea scallops with savoy and red cabbage, served with a fresh sage flavored cannellini bean sauce and crispy pancetta |
| Carpaccio di Barbabietole Rosse e Gialle con Asparagi e Caprino |
$18.00 |
thinly sliced roasted yellow and red beets with asparagus spears, basil, and crumbled goat cheese |
| Portabello alla Griglia con Endivia, Trevisano, Mele Verdi e Noci |
$14.00 |
grilled Portobello mushroom with endive, radicchio trevisano, green apple, spicy walnuts and shaved parmigiano reggiano |
| Lattuge Invernali e Pomodori Arrosto |
$9.00 |
organic field greens and roasted winter tomatoes |
| Agnolotti di Ricotta con Cipolle Caramellate, Porcini e Speck |
$23.00 |
ricotta and basil filled agnolotti with smoked prosciutto, porcini mushrooms, baby zucchini, and caramelized ‘tropea onions’ |
| Cavatelli con Broccoli di Rape, Salsiccia e Pomodorini Arrostiti |
$19.00 |
homemade cavatelli with hot and sweet sausages, broccoli rabe, and roasted cherry tomatoes |
| Linguine alle Vongole con Rughetta e Peperoncino |
$17.00 |
thin linguini, manila clams, wild arugula and fresh peperoncino |
| Garganelli al Ragu’ Bianco di Vitello e Salvia |
$18.00 |
homemade garganelli with white veal ragu’ and winter sage |
| Tagliatelle Verdi con Ragu’ Antico di Carni Brasate |
$23.00 |
homemade spinach flavored fettucini with slowly braised meat ragu’ |
| Grano del Giorno |
slowly cooked grain of the day |
| Salmone al Rosmarino con Lenticchie e Spinaci |
$26.00 |
rosemary infused wild salmon with red and green lentils and roasted cherry tomatoes |
| Filetto di Sogliola con Capperi e Limone |
$27.00 |
pan roasted filet of sole with lemon sauce, purple smashed potatoes and sauteed escarole |
| Ippoglosso alla Mediterranea |
$29.00 |
Atlantic halibut, cherry tomatoes, aspirations, and black olives |
| Polletto alla Cacciatora con Polenta Abbrustolita |
$25.00 |
terracotta roasted cornish hen with lugancia sausages, peppers, and peperoncino with crispy polenta |
| Scaloppine di Vitello ‘Boscaiola’ |
$28.00 |
veal scaloppini with domestic mushrooms, mashed potatoes, string beans, and truffle essence |
| ‘Fiorentina’ d’Inverno |
$36.00 |
grilled dry aged prime rib-eye steak with blur cheese marbolized mashed potatoes and sauteed broccoli rabe |
| Calamari alla Griglia |
$12.00 |
grilled calamari, frise lettuce, canellini beans and cherry tomatoes |
| Carciofi alla ‘Romana’ con mozzarella di Bufala |
$15.00 |
braised artichokes with roasted tomatoes and buffalo mozzarella |
| Caciucco di Cozze con Pane Abbrustolito |
$11.00 |
prince Edward Island mussels, tomatoes, white wine, garlic bread |
| Carpaccio di Vitello con Rughetta, Prataioli e Sedano |
$14.00 |
thinly sliced veal carpaccio, baby arugula, celery hearts, mushrooms and Parmesan |
| Grigliata di Vegetali al Caprino |
$13.00 |
grilled spring vegetables with goat cheese and aged balsamic vinegar |
| Minestra di Oggi |
$13.00 – $0.00 |
soup of the day |
| ‘Cacio e Pere’ |
$1.00 |
endive, arugula, pears and black seedless grapes |
| Tricolore con Battuta di Pollo e Asparagi |
$16.00 |
grilled chicken paillard with tricolor salad, asparagus and goat cheese |
| Giulio Cesare |
$11.00 – $14.00 |
Romaine lettuce, eggless cheese dressing, croutons and shaved parmesan with grilled chicken |
| Lattughe e Pomodori Autunnali |
$7.00 – $14.00 |
field green and vine ripened tomatoes |
| Cavatelli ai Piselli col Ragu’ del Salumieri |
$17.00 |
home made fresh peas cavatelli, hot and sweet sausage ragu’ |
| Cavatelli ai Piselli col Ragu’ del Salumieri |
$17.00 |
Home made fresh peas cavatelli, hot and sweet sausage ragu’ |
| Linguine alle Vongole con Rughetta |
$16.00 |
thin linguini, manila clams, wild arugula |
| Spaghettini ai ‘Cento Pomodori’ |
$15.00 |
imported spaghettini with ‘one hundred’ tomatoes and spring basil |
| Frittatina di Funghi Misti |
$14.00 |
mixed wild mushrooms frittata, field greens |
| Salmone Arrosto con Pure’di Patate, Scarola e Salsa di Senape |
$19.00 |
mustard encruted wild salmon with smashed potatoes andescarold |
| Ippoglosso alla Mediterranea |
$23.00 |
Atlantic halibut with broccoli rabe, cherry tomatoes and black olives |
| Scaloppine di Vitello ‘Boscaiola’ |
$22.00 |
veal scaloppini, domestic mushrooms, fresh herbs, smashed potatoes, string beans |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant Aloi directly.
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