DaPietro's

Name: DaPietro's
Address: 36 Riverside Ave., 06880, CT, 06880
Telephone: 203-454-1213

36 Riverside Ave., Westport, CT 06880, US

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Details

Cuisine: French, Italian Northern
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

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LUNCH MENU

SOUP

SOUP DU JOUR

Pietro's special preparation of the day

APPETIZERS

INSALATA DELLA CASA

Mixed green salad topped with sliced gorgonzola & tossed with Da Pietro's special dressing

MUSSELS POSILLIPO

Steamed mussels with garlic, julienne leeks, chopped scallions, plum tomato & white wine sauce

MEDITERRANEAN SALAD

Tomato, homemade mozzarella, roasted peppers, eggplant string beans, black olives, baby artichokes, tossed with Da Pietro's special dressing

CARPACCIO DI SALMONE

Homemade smoked salmon carpaccio, served with mixed green salad, topped with shaved parmesan cheese, and drizzle of virgin olive oil

PASTA

TORTELLINI DI ZUCCA

Stuffed pasta with pumpkin, brown butter & sage sauce

PAPPARDELLE AI TRE FUNGHI

Homemade wide flat noodle, with sauteed wild mushrooms & drizzle of white truffle oil

FETTUCCINE BOLOGNESE

Homemade fettuccini with meat sauce

RISOTTO MILANESE

Aborio rice with saffron sauce, fresh peas & parmesan cheese

ENTREES

SALMONE IN CAMICE

Filet of Norwegian salmon crusted with parmesan cheese, served over fettuccini with pesto sauce

BISTECCA IN MINIGONNA

Grilled skirt steak with green peppercorn sauce

SCALLOPINE DI VITELLO ALL' AGRO

Thin sliced veal with white wine & lemon sauce

PESCE DEL GIORNO

Fresh cuts of the day

INSALATA MISTA

Chopped mix greens with shrimp, homemade mozzarella, tomato, beets & artichokes tossed with olive oil and lemon

DINNER MENU

ANTIPASTI • ENTREES

SOUP DU JOUR

Pietro's special preparation of the day

CARCIOFI ALLA GIUDEA

Baby artichokes sauteed with lemon, capers & white wine

ESCARGOT IN MILLE FOGLIE

Escargot in puff pastry with garlic, butter & Pernod sauce

CAPOSANTO AL' AGRO

Braised scallops in balsamic vinegar & mint sauce, topped with mixed greens

CARNE DI GRANCHI

Poached jumbo lump crabmeat in open-faced lasagna, with saffron sauce

INSALATA DELLA CASA

Mixed green salad topped with sliced gorgonzola & Da Pietro's special dressing

BROCHET DE GREVET

Skewered grilled jumbo shrimp over creamed asparagus risotto

PRIMI PIATTI • PATES FRAICHES

PAPPARADELE ALLA BOSCAILLO

Large flat noodle pasta with wild mushroom sauce & drizzle of white truffle oil

CAVATELLI CON RAPINO

Cavatelli with sweet sausage, broccoli rabe, olive oil & garlic

RAVIOLI CON RAGOSTA

Homemade ravioli stuffed with ricotta, topped with medallin of lobster & lobster sauce

TORTELLINI DI ZUCA

Stuffed pasta with pumpkin, brown butter & sage

GARGANELLI AL SUGO DI AGNELLO

Short lengths of tubular pasta with diced lamb & red wine sauce

RIGATONI CON SALSA DI CONIGLIO

Short length rigatoni with light tomato, white wine & rabbit sauce

SECONDI PIATTI • PLATS PRINCIPAUX

SALMONE CROSTADO

Braised Norwegian salmon topped with parmesan cheese crust over fettuccini with pesto sauce

BRANZINO AL AQUA PAZZA

Mediterranean sea bass with light tomato & fish broth

RIS DE VEAU BRAISE

Braised sweet breads over sauteed peas, Italian pancetta, morel mushroom & port wine reduction

CANARD AUX BAIES

Roasted half duck with wild cherry & calvados sauce

FILET DE BOEUF ROSINI

Braised filet mignon with burgandy & marrow bone sauce

VITELLO BRUCIATO CON CHAMPAGNE & ESTRAGON

Roasted tenderloin of veal in a champagne, taragon & green peppercorn sauce

POLLO ALLA DIAVOLO

Roasted baby chicken in garlic, white wine & fresh herb sauce

GABERONI AMALFI

Jumbo shrimp with garlic & olive oil

CONTORNO • ACCOMPAGNEMENTS

POMMES DE PUREE

Garlic mashed potatoes with infused basil oil

EPINARDS SAUTEES

Spinach sauteed with garlic & olive oil

FUNGHI SALTATI

Sauteed mixed mushrooms, garlic & olive oil

CHEF PIETRO'S SELECTIONS OF THE DAY

4 COURSE DINNER

5 COURSE DINNER

DOLCE • DESSERTS

CRÈME BRULEE A LA VANILLE

Vanilla Custard cream with burnt sugar topping

GATEAU ST. NIZIER

A rich & intense flourless chocolate cake

TARTUFO

Vanilla & chocolate ice cream rolled in dark chocolate, served with fresh berries

PROFITEROLES AU CHOCOLAT

Puff pastry with vanilla ice cream, topped with warm Belgian chocolate ganache

CRÈME CARAMEL

Baked custard cream with caramelized sugar sauce

TIRAMISU

Espresso soaked Savoiardi biscuits layered with mascarpone & fresh cream

CHOCOLATE LAVA CAKE

Warm chocolate lava cake with melted chocolate ganache

SORBET DU' JOUR

Assorted sorbets of the season