Fragole Ristorante

10/10/2026

Soup: Roasted beet and carrot soup. Served with Parmesan croutons.

Appetizer: Grilled shrimp crostini with artichokes and basil-lemon aioli.

Salad: Shaved Brussels sprouts with strawberries, hearts of palm, toasted almonds, and Asiago cheese.

Pasta: Homemade gnocchi with guanciale, wild mushrooms, spinach and brown butter truffle sauce.

Risotto: Creamy risotto with pumpkin, wild mushrooms,Tuscan kale and sun-dried tomatoes.

Meat: Pork loin Milanese (breaded and pan seared pork loin). Served with baby arugula, peach, mozzarella, cherry tomatoes, and balsamic glaze.

Cocktail: Negroni Classico or Margarita.

09/26/2026

Soup: Potato and wild mushroom soup finished with fresh herbs.

Appetizer: Pan-seared Crab Cakes. Served with artichokes, broccoli rabe and Calabrian lemon aioli.

Salad: Baby Arugula, blueberry, zucchini, roasted bell peppers, toasted hazelnuts and ricotta salata.

Pasta: Homemade Gnocchi Napolitano (basil, meatballs, Italian sausage, and marinara sauce).

Risotto: Creamy risotto with porcini, shiitake, white mushrooms and spinach.

Meat: Roasted pork loin with fresh herbs, mushrooms and Marsala w**e sauce. Served with roasted cauliflower puree.

cocktail: Irish coffee or tequila hot Toddy.

09/18/2026

Salad: Shaved Brussels sprouts, corn, black grapes, sun-dried tomatoes, hearts of palm, toasted walnuts and shaved Asiago pepato cheese.

Pasta: Homemade gnocchi with pancetta, wild mushrooms, leeks and a truffle brown butter sauce.

Risotto: Risotto with Italian sausage, zucchini, spinach, and mascarpone cheese.

Meat: Pan-seared veal scaloppini topped with prosciutto, melted mozzarella, and roasted bell peppers, finished with piccata sauce. Served with mashed potato and string beans.

09/12/2026

09/12/2026

Salad: Baby spinach with marinated raw chopped tuna, chickpeas, capers, boiled potatoes and black olives.

Appetizer: Roasted stuffed eggplant with roasted peppers, zucchini and melted mozzarella. Finished with a balsamic glaze.

Pasta: Homemade gnocchi with guanciale, wild mushrooms, green peas, and brown butter sage sauce.

Risotto: Risotto with mussels, Italian sausage, leeks, and Calabrian-lemon infused olive oil.

Fish: Pan-Seared Filet of Sole with oregano, roasted tomatoes, and a white w**e sauce. Served with roasted beets and cauliflower.

Cocktail: Dill Negroni or Dolce Vita.

08/25/2026

Salad: Spring mix with orange, hearts of palm, roasted beets, caramelized pecans, and crumbled goat cheese.

Appetizer: Grilled peach and burrata wrapped with prosciutto. Topped with toasted pistachios, and balsamic glaze.

Pasta: Homemade black and white pappardelle with mussels, broccoli rabe, and classic arrabbiata sauce.

Risotto: with chopped chicken breast, roasted peppers, leeks, Kalamata olives, and basil pesto.

Meat: Braised pork osso Bucco with fresh herbs and mixed vegetables. Served with risotto Milanese.

Mocktail: Lavender lemonade spritz.

Dessert: Cannoli cake.

08/23/2026

Salad: Shaved fennel, pomegranate, avocado, pine nuts and goat cheese.

Appetizer: Breaded and pan-fried burrata served with homemade marinara sauce and garlic crostini.

Pasta: Homemade pappardelle Napolitano (Italian sausage, all beef meatballs, marinara, basil).

Risotto: with Shrimp, chorizo, broccoli rabe and lemon-calabrian oil.

Meat: Chicken rollatini (spinach, prosciutto, mozzarella) with Marsala w**e sauce. Served with mashed potatoes.

Cocktail: Negroni Classico or Margarita.