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DINNER MENU JANUARY 2008
ANTIPASTI CALDI / HOT APPETIZERS
CALAMARI SALTATI IN PADELLA CON
BALSAMICO E FILAMENTI DI VERDURE
Sautéed calamari served with
balsamic vinaigrette and vegetable julienne
12
TORTINO DI PORCINI IN SALSA DI
CREMA E TARTUFO NERO
Porcini mushroom soufflé with
cream sauce and black truffle oil
8
FRITTURA DI CALAMARI
Slightly flowered and deep fried
calamari with our tangy marinara sauce
11
COZZE IN PADELLA AL VINO BIANCO
Fresh mussels in a white wine
sauce and fresh herbs
9
ANTIPASTI FREDDI / COLD APPETIZERS
*CARPACCIO DI MANZO ALLA MODA
Thinly sliced beef carpaccio
served with arugula and shaved Parmesan cheese in a
truffle olive oil dressing
11
*TARTARA DI TONNO CON SALSA DI
ZENZERO E ERBE
Raw fresh tuna tartar in fresh
herbs and ginger dressing
13
BRESAOLA DELLA VALTELLINA CON
CARCIOFI MARINATI
Bresaola, cured and air dried
beef, served with marinated artichokes and crostini
with Fontina cheese
12
PROSCIUTTO DI PARMA CON MELONE,
PERE E PARMIGIANO
Parma prosciutto ham with melon
wedges, fresh pear and Parmesan cheese
9
GAMBERONI ALLA PRIMAVERA
Steamed and iced jumbo shrimps
served with fresh zucchini and green beans in a
tomato vinaigrette
15
ANTIPASTO CLASSICO ALL’ITALIANA
Selected cold meats, cheeses,
marinated bell peppers, olives and grilled eggplant
9
15 for Two
25 for Four
PARTIES OF SIX (6) OR HIGHER ARE
CHARGED A 20% GRATUITY
SMOKING IS NOT PERMITTED IN THE
RESTAURANT, ONLY AT THE FRONT BAR & LOUNGE
SORRY, NO CIGAR SMOKING
LE ZUPPE / SOUPS
TORTELLINI IN BRODO ALLA EMIGLIANA
House made meat tortellini in a
vegetable broth
7
PASTA E FAGIOLI CANNELLINI ALLA
VENETA
Cannellini bean soup with
tubettini pasta
7
ZUPPA DI LEGUMI E FRUTTI DI MARE
Tuscan-Style clam chowder with
cannellini beans, barley, sage, calamari, shrimp,
tomatoes and white wine
10
PASSATO DI CAROTE E GINGER
Fresh carrot and ginger puree soup
7
LE INSALATE / SALADS
INSALATA DELLA CASA AL’ITALIANA
Fresh greens with cherry tomatoes
and an Italian dressing
8
MOZZARELLA E POMODORI ALLA CAPRESE
Fresh house made mozzarella cheese
with tomato and marinated bell peppers
11
INSALATA TRICOLORE
Arugula, radicchio and endive
salad in a lemon olive oil dressing
12
INSALATA PASTORELLA
String beans, tomatoes, goat
cheese, roasted peppers in a tomato vinaigrette
dressing
10
INSALATA DI ENDIVIA CON NOCI E
GORGONZOLA
Belgian endive salad with walnuts
and chunks of gorgonzola cheese in a raspberry
dressing
11
INSALATA DI RUCOLA CON LE PERE E
PARMIGIANO
Fresh arugula and pear salad with
Parmesan cheese in a lemon olive oil dressing
12
RISOTTI / ITALIAN-STYLE RICE
Our risotto is cooked to order
with Arborio rice
RISOTTO D’ARAGOSTA CON POMODORI
ARROSTITI AL TARTUFO
Risotto with lobster, roasted
tomatoes, truffle oil and sweet basil
34
RISOTTO CON SALSICCIA DI MAIALE,
GORGONZOLA E PISTACHIO
Risotto with pork sausage,
gorgonzola cheese and pistachio
24
RISOTTO AI GAMBERI E LE PUNTE
D’ASPARAGI
Risotto with shrimp and fresh
asparagus tips
25
LE PASTE / PASTA
*Daily fresh house made
*GNOCCHI DI PATATE CON QUATTRO
FORMAGGI
House made potato dumplings with
mascarpone, gorgonzola, fontina and Parmesan cheese
19
*PAPPARDELLE CON ZUCCA E SALSICCIA
ALLA SALVIA
Pappardelle pasta with roasted
butternut squash, crumbled sweet sausage and sage
21
SPAGHETTI ALLA PUTTANESCA
Classical Campania pasta dish with
a spicy tomato sauce and black olives
19
PENNETTE CON SALMONE AFFUMICATO E
VODKA
Penne pasta with smoked salmon,
fresh asparagus and a vodka cream sauce
24
*AGNOLOTTI AI FUNGHI CON LA SALSA
DI CREMA
Similar to ravioli from Piemonte,
filled with porcini mushrooms and finished with a
cream sauce
24
*RAVIOLI DI RICOTTA E SPINACIO CON
LA SALSA DI POMODORO
Ravioli pasta filled with ricotta
cheese and spinach in a butter tomato sauce
23
* TAGLIATELLE AI VEGETALI
FRESCE
Tagliatelle pasta with fresh
seasonal vegetables and a butter lemon sauce
18
PASTA AVAILABLE IN HALF PORTION
FOR FIRST COURSE ONLY
SECONDI – PESCE / ENTREES –
SEAFOOD
TROTA IN PADELLA ALLE MANDORLE
Pan roasted fresh farm raised
trout with almonds and lime-butter sauce
22
CODA DI ROSPO ALLA ROMANA
Pounded and breaded monkfish in a
caper lemon butter sauce
25
*SPIGOLA CILENA IN PADELLA ALLA
LIVORNESE
Sautéed Chilean sea bass with
tomato, olives, fresh herbs and finished with white
wine
32
*BRANZINO INTERO AL FORNO CON
PATATE, OLIVE NERE E ASPARAGI
Oven baked whole boneless
Mediterranean striped bass with new potatoes, olives
and asparagus
28
*CAPESANTE CON PORRI E ZAFFERANO
Pan seared sea scallops with
saffron-leek cream sauce
26
*SCOTTATA DI TONNO ALL’AMARONE
Sautéed tuna "rare" with
caramelized onions, sautéed zucchini and carrots in
a Amarone wine reduction
33
*COSTOLETTE DI SPADA ALLA
CRUDAIOLA
Marinated swordfish and jumbo
shrimp with a spicy fresh tomato sauce
38
*TRANCE DI SALMONE ALLA GRIGLIA AI
PISELLI
Grilled salmon fillet with fresh
peas
24
*SPIEDINO DI PESCE ALLA GRIGLIA
Grilled mixed seafood skewer with
jumbo shrimp, salmon, sea scallops and swordfish
brushed with lemon olive oil
29
All entrées are served daily with
fresh selected vegetables and potatoes
SECONDI – CARNE / ENTREES - MEAT
*COSTOLETTA DI VITELLA ALLA
MILANESE
Pan seared thinly pounded and
lightly breaded veal chop served with tricolore
salad
42
*SALTIMBOCCA ALLA ROMANA
Pan seared veal scaloppini with
prosciutto ham and fresh sage
28
*COSTOLETTA DI VITELLA AL FORNO
CON TIMBALLO DI PATATE ALL’ORIGANO
Roasted center cut veal chop with
porcini mushrooms, fresh herbs, potato and fresh
oregano timbale
16oz. 44
OSSO BUCO ALLA LOMBARDIA
Braised veal shank over saffron
risotto
29
*COSTOLE DI MAIALE ALLA GRIGLIA
ALL’AGRESTO
16 oz. grilled pork chop topped
with grape and raisin sauce
22
*COSTOLETTE D’AGNELLO AL FORNO
Roasted marinated lamb chops with
mustard and spice crust
29
*BISTECCA DI MANZO AI FERRI AL
VINO ROSSO E POLENTA
Grilled aged New York steak
marinated in red wine and peppercorns with grilled
polenta
28
*FILETTO DI BUE IN PADELLA ALLA
GORGONZOLA
Pan seared prime tenderloin filet
in a gorgonzola cheese sauce
8oz. 32
11oz. 38
ARROTOLATO DI POLLO CON ASPARAGI,
SPINACI E MOZZARELLA
Pan seared breast of chicken,
stuffed with fresh asparagus, spinach and mozzarella
cheese
24
All entrées are served daily with
fresh selected vegetables and potatoes
DOLCI - DESSERTS
Antonino DiLorenzo, our Pastry
Chef from Italy is proud to recommend his house made
desserts.
TIRAMISÚ
Lady fingers soaked in espresso
and amaretto topped with a
fresh whipped mascarpone cheese
8.00
FRAGOLE ALLA MAESTRO
Fresh strawberries mixed with
heavy cream, vanilla ice cream and liquor
8.50
PERA COTTA AL VINO BIANCO E
CIOCCOLATO
Fresh pear poached in white wine
and covered with hot chocolate
7.50
CANNOLI ALLA SICILIANA
Pastry shell filled with fresh
ricotta cheese and topped with a
warm chocolate sauce
7.50
PANNA COTTA
An Italian tradition, cooked cream
topped with fresh raspberry sauce
7.50
CRÈME BRULEE
Classic custard with a caramelized
sugar topping
7.50
TORTA AL CIOCCOLATO
Flourless chocolate tort
7.00
SFOGLIATA DI CIOCCOLATO
AL’AMARETTO
Chocolate sheets filled with
amaretto chocolate mousse
8.50
ZABAIONE DI MARSALA E FRAGOLE
Fresh prepared Marsala zabaglione
with fresh strawberries
9.50
COPPA DI FRUTTA FRESCA
Fresh seasonal fruit cup with
whipped cream
7.50
GELATO O SORBETTO
Italian ice cream or sherbet, ask
server for seasonal flavors
7.00
AFTER DINNER DRINKS, PORTS AND
LEMONCELLO AVAILABLE
122 Monroe Center Street, NW
Grand Rapids, Michigan 49503
Phone: 616-235-9339; Fax:
616-235-9449
Website: www.trecugini.com
e-mail:
info@trecugini.com
DINNER MENU
Live Piano entertainment every
Friday and Saturday Evenings
Dine al Fresco, Grand Rapids
finest outdoor dining (Summer only)
Check out our beautiful 5 story
atrium banquet facility
Groups from 25 to 200
Banquet menus available
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