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Traditional Sardinian shepherd’s soup of warm pane carasau drowned in a light mint flavored broth, then topped with a gratin of Pecorino Sardo
Smoked duck prosciutto with mixed greens and sliced portobello mushrooms, drizzled with a truffle oil vinaigrette
Fresh mussels sautéed with tomatoes, roasted garlic and Vernaccia wine in a light saffron broth
Buffalo mozzarella, flown in from Italy, with sliced tomatoes, basil and extra virgin olive oil
Fresh salmon marinated with citrus and dill laid upon a salad of cucumber, arugola, radicchio and watermelon, finished with an orange dressing
Grilled cuttlefish with a lime marinated served with a salad of artichoke hearts, radicchio di Treviso and skinless tomatoes tossed with a creamy dill dressing
Paperthin slices of herb & peppercorn encrusted bluefin tuna finished with microgreens and a bottarga dressing
Cantaloupe tossed with arugola and hazelnuts drizzled with a bitter honey dressing served atop
Mixed field greens with arugola, radicchio, fresh tomatoes and slivers of grana padano cheese served with a balsamic vinaigrette
A cold seafood salad of shrimp, mussels, clams and calamari finished with a citrus vinaigrette on a bed of mixed greens
Layers of Sardinian music bread, with tomato sauce and pecorino cheese, topped with a poached egg
A mini focaccia baked with fresh mozzarella, pancetta, and two eggs, finished with a touch of homemade pesto
Scrambled eggs with asparagus tips and parmesan served on toasted paesano bread
Open faced omelet with peppers, chicken, mushrooms, mozzarella, & tomato sauce
Two eggs cooked to perfection in our woodburning oven, covered with a fresh tomato sauce & Pecorino Sardo
Poached eggs on homemade potato bread topped with smoked salmon, goat cheese & a scallion cream sauce
Daily selection of an open faced omelet prepared to the Chef’s inspirations
Sedanini pasta with a homemade sauce made from choice cuts of veal and beef, flavored with jalapenos and pecorino cheese
Vialone Nano rice simmered with Vernaccia wine, ground homemade Italian sausage, tomatoes and Pecorino Sardo
With oven roasted eggplant, zucchini, yellow squash, bell peppers, fresh tomatoes and garlic
Homemade linguini tossed with a sauce of squid ink and cherry tomatoes topped with cuttlefish
Homemade fettucini pasta with grilled strips of marinated chicken breast tossed in a light tomato basil sauce
Homemade ravioli stuffed with ricotta and veal topped with a sauce of mascarpone & mushrooms
Imported teardrop pasta with extra virgin olive oil, roasted garlic and peperoncino with grated Sardinian white mullet caviar and mussels
Fillet of Scottish salmon with a Mosto di Carignano sauce, on a bed of scallion mashed potatoes and slices of grilled eggplant
Sautéed chicken breast served on a bed of braised mini artichokes with a thyme and garlic sauce
Panseared boneless quail marinated with mirto leaves and sage with an acquavite sauce and creamy polenta
Lamb shank simmered with Vermentino, Mediterranean herbs and wild fennel with a reduction of Mosto di Carignano and balsamic vinegar
Roasted pork chop and grilled portobello mushroom served atop mashed potatoes and a pecorino sauce
Marinated veal roasted in the woodburning oven and finished with a medley of wild mushrooms
Butterflied rainbow trout served with fregula Estiva and steamed vegetables with a Cannonau wine reduction
Buffalo mozzarella, flown in from Italy, with tomatoes and fresh basil
Homemade Italian sausage, mushrooms and roasted red bell peppers with tomato sauce and mozzarella
Artichoke hearts, forest mushrooms, ham, black olives and mozzarella with a fresh tomato sauce
Roasted seasonal vegetables and goat cheese with a fresh tomato sauce
Grilled chicken, red onions, smoked mozzarella & sun-dried tomatoes
Capers, anchovies and tomato sauce with mozzarella
Eggplant, basil pesto, arugola and goat cheese
Marinated shrimp, mushrooms, artichokes, tomato & basil with fresh mozzarella
Imported gorgonzola cheese and prosciutto parma and buffalo mozzarella
homemade house breads to accompany your meal
half chicken roasted in our woodburning oven served with rosemary new potatoes
Arcodoro’s award winning ribeye steak, marinated and grilled in the woodburning oven (10 ounces)
Sardinian cous cous with rock shrimp and shiitake mushrooms in a light saffron basil broth
imported sun-dried cured beef with marinated wild mushrooms, arugola & lemon served on toasted paesano bread
a homemade shrimp cake served on a bed of lobster sauce and basil pesto
imported prosciutto di Parma & fresh buffalo mozzarella, atop pane carasau & arugola, finished with sweet honey
sautéed mussels & clams in a light tomato broth with garlic crostini
Tender calamari lightly fried with Arcodoro’s special breading
Paperthin slices of herb & peppercorn encrusted bluefin tuna finished with microgreens and a bottarga dressing
buffalo mozzarella, flown in from Italy, with fresh tomatoes, basil and extra virgin olive oil
Thinly sliced raw beef tenderloin topped with mixed greens and fresh buffalo mozzarella, drizzled with extra virgin olive oil
homemade house breads to accompany your meal
mixed field greens with arugola, radicchio, fresh tomatoes and slivers of grana padano cheese served with a balsamic vinaigrette
a refreshing cold seafood salad of shrimp, mussels, clams, and octopus, lightly tossed with extra-virgin olive oil & Mediterranean herbs
a favorite Tuscan salad of white tuna, tomatoes, green beans, new potatoes & extra virgin olive oil
marinated portobello & shiitake mushrooms with Belgian endive and cherry tomatoes in a white truffle vinaigrette
marinated & grilled chicken breast with assorted greens, topped with sundried tomatoes, capers and a creamy orange dressing
Mixed field greens tossed with fresh tomatoes, red onions and pears topped with goat cheese and a herb vinaigrette
an assortment of roasted seasonal vegetables, drizzled with extra virgin olive oil
From our woodburning oven
roasted seasonal vegetables and goat cheese with a fresh tomato sauce
homemade Italian sausage, mushrooms and roasted red bell peppers with tomato sauce and mozzarella
buffalo mozzarella, flown in from Italy, with tomatoes and fresh basil
grilled chicken, red onions, smoked mozzarella & sun-dried tomatoes
marinated shrimp, mushrooms, artichokes, tomato & basil with fresh mozzarella
imported gorgonzola cheese and prosciutto parma and buffalo mozzarella
eggplant, basil pesto, arugola and goat cheese
artichoke hearts, forest mushrooms, ham, black olives and mozzarella with a fresh tomato sauce
Whole wheat pizza with a zucchini blossom cream sauce and topped with fresh tomato and buffalo mozzarella
half chicken roasted in our woodburning oven served with rosemary new potatoes
Grilled breast of chicken served with grilled seasonal vegetables drizzled with a pesto dressing
Arcodoro’s award winning ribeye steak, marinated and grilled in the woodburning oven (10 ounces)
prosciutto, sopressata, provolone and mixed greens with a balsamic vinaigrette
grilled eggplant, fresh mozzarella, tomatoes and olive oil
sliced turkey breast, fontina, mixed greens & tomatoes with a whole grain mustard dressing
Grilled chicken with provolone piccante & tomates served on chiabatta garlic bread
Mortadella with pistachios topped with kalamata olives, whole grain mustard, grilled onions and asiago cheese
Vialone nano rice simmered with parmesan and figs, topped with roasted quail
bowtie pasta with a creamy sauce of gorgonzola, parmesan, fontina & mozzarella cheeses
Spaghetti tossed with crawfish meat and cherry tomatoes, finished with a crab bisque sauce
homemade whole wheat fettuccine with oven roasted seasonal vegetables and Mediterranean herbs in a garlic tomato sauce
Corkscrew pasta sautéed with fresh and smoked salmon, and green beans in a mascarpone cream
Homemade potato dumplings with fresh tomato sauce and shavings of fresh ricotta salata
Vialone nano rice simmered with fresh clams, mussels, shrimp and calamari and a touch of tomato sauce
handmade ravioli filled with spinach & ricotta cheese in a wild mushroom sauce
Spinach taglierini tossed with imported pancetta in a cream sauce with porcini mushrooms
rigatoni pasta with a homemade sauce made from choice cuts of veal and beef, flavored with jalapenos, cilantro & pecorino cheese
handmade fettuccine pasta tossed with marinated chicken breast, fresh eggplant and a touch of tomato
ribbon pasta with a ragu of wild boar and Cannonau wine
Fregula Sarda cooked with seasonal vegetables and asparagus tips, topped with pecorino Sardo and served with pane carasau
Sautéed boneless trout on a bed of cream spinach, topped with sundried tomatoes and a sauce of Vermentino and bottarga
sautéed chicken breast folded over fresh ricotta cheese and spinach, with breadcrumbs and aromatic herbs
combination of grilled lambchop, homemade Italian sausage and marinated breast of chicken
Pork chop sautéed with fresh sage and served with a velvety balsamic vinegar and walnut sauce
boneless quail sautéed with Italian grappa, served with creamy polenta and topped with truffle shavings
Sautéed chicken tenders with wild mushrooms and berries in a Vernaccia wine sauce
Medallions of veal sautéed with baby shrimp and fava beans and topped with fresh tomatoes and basil
Breast of chicken crusted with almonds, lightly sautéed atop an saba reduction
Broiled fillet of Scottish salmon finished with lemon zest and dill served with grilled fennel
Sardinian cous cous with baby clams in a saffron broth
buffalo mozzarella, flown in from Italy, with fresh tomatoes and basil
homemade terrine of foie gras, black truffles and goat aspic served with seasonal figs
medallions of Maine lobster served with a celery, fennel and microgreen salad, shaved fresh Bottarga and a lemon chive dressing
tender calamari, lightly fried with Arcodoro’s special breading
a traditional Sardinian fried ravioli filled with wild boar and pecorino Sardo in sauce of caramelized jalapenos, Miele Amaro and orange citrus
thinly sliced fillet of Mediterranean seabass marinated with saffron, served with arugola, teardrop tomatoes, cannellini beans & shavings of bottarga, finished with an organic orange extra virgin olive oil
an aspic of roasted suckling pig served with a fresh fennel and arugola salad topped with a grain mustard & pear dressing
baby calamari sautéed with mirto leaves and candied tomatoes, served with a chilled fregula estiva
marinated Scottish salmon and yellow fin tuna carpaccio, served with red Belgian endive and orange cilantro dressing
paperthin slices of raw beef filet mignon topped with arugola, a confit of portobellos and black truffle shavings
steamed mussels & clams sautéed with a light garlic-tomato broth and a touch of Arcodoro’s signature Vermentino
imported cured beef topped with radicchio marinated in red wine vinegar, fresh buffalo mozzarella imported from Italy and drizzled with Fruttato extra virgin olive oil
a delicate saffron lobster broth served with mini homemade ravioli filled with lump crab meat and fresh tarragon
a medley of radicchio, arugola, Belgian endive, tomatoes & slivers of parmesan
a medley of arugola leaves, Williams pears, aged ricotta Sarda and walnuts drizzled with organic DOP extra virgin olive oil
arugola, wild mushrooms, grana cheese & truffle oil
mixed field greens, frisse, cherry tomatoes, and caramelized diver sea scallops in a fig infused balsamic vinegar
homemade house breads to accompany your meal
The recipient of the international title “Ultimate” Ravioli jumbo handmade ravioli stuffed with scallops and shrimp with Mosto di Carignano finished with a velvety seafood reduction
linguini with fresh clams, skinless tomatoes & Sardinian bottarga
Carnaroli rice simmered with squid ink, cuttlefish, baked scampi and thyme
taglierini pasta with fresh clams, mussels, shrimp & calamari in a tomato sauce
homemade pasta stuffed with buffalo ricotta and black truffles, finished with a sauce of foie gras and Passito di Giogantinu
spaghetti sautéed with oysters and white wine, finished with shaved bottarga and scallions
Carnaroli rice simmered with white asparagus finished with parmesan and sautéed fresh foie gras
Sardinian teardrop pasta with a wild boar ragu
Carnaroli rice simmered with tripe and a zesty tomato sauce
homemade saffron spaghetti with a creamy egg sauce, pancetta and summer black truffles
traditional Sardinian teardrop pasta with a stew of baby octopus and branzino, finished with bottarga
whole wheat fettucini with grilled chicken, roasted vegetables & tomato sauce
half moon pasta stuffed with mild imported cheeses with veal and tomato sauce
handmade semolina dumplings with a ragu of braised baby lamb
paella, Sardinian style, simmered with saffron lobster stock & a medley of scampi, shrimp, mussels, clams, calamari and sea bream fillet
tender medallions of veal pan seared and served with sautéed sea scallops in a thyme and Mosto d’Uva sauce
veal shank braised in a Cannonau wine reduction, served with risotto milanese
broiled chops of domestic lamb in an almond crust, finished with a reduction of abbamele and balsamic vinegar
fillet of Scottish salmon roasted in the woodburning oven with lemongrass and topped with a white asparagus sauce, served with sautéed Belgian endive and roasted zucchini
bone in flounder fillet marinated with rosemary and roasted in the woodburning oven, topped with bottarga and lemon infused extra virgin olive oil and served with sautéed artichoke bottoms and fregula
roasted pork tenderloin served on a bed of green lentils finished with figs caramelized in saba
a loin of fresh rabbit stuffed with porcini mushrooms and prosciutto, topped with a truffle infused Vermentino sauce and served with roasted polenta and a stew of green cabbage
roasted bone-in chicken breast, caramelized with saba, rosemary, and lime juice, accompanied by fregula with pecorino & portobello
jumbo shrimp marinated with bottarga, wrapped in fresh pasta and lightly fried, served with panseared scallops, and accompanied by a fregula tortino, finished with a spicy orange, ginger, cilantro and honey sauce
Black Angus porterhouse steak, cooked in the woodburning oven with rosemary and roasted garlic
Arcodoro offers an aged Black Angus ribeye steak with a unique garlic marinade, grilled in our woodburning oven, and served with homemade mashed potatoes and arugola salad
roasted seasonal vegetables, fresh tomatoes and goat cheese
manilla clams & fava beans with white onions, sliced garlic and extra virgin olive oil, finished with a sprinkling of grated bottarga
homemade Italian sausage, mushrooms, roasted red bell peppers, tomato sauce & mozzarella
buffalo mozzarella, flown in from Italy, with tomatoes and fresh basil
grilled chicken, red onions, smoked mozzarella and sundried tomatoes
marinated shrimp, mushrooms, artichoke hearts with mozzarella, tomatoes and basil
roasted eggplant mousse sprinkled with goat cheese, topped with slivers of Pecorino Sardo, finished with a drizzling of bitter honey
whole fish encrusted in rock salt and cooked in the woodburning oven, filleted tableside
grilled breast of chicken, marinated in lemon and accompanied by countryside polenta
half chicken roasted in our woodburning oven with aromatic herbs
Arcodoro offers an aged Black Angus ribeye steak with a unique garlic marinade, grilled in our woodburning oven, and served with homemade mashed potatoes and arugola salad
Sardinian cous cous with baby clams in a saffron broth
Thinly sliced fillet of Mediterranean Seabass marinated with saffron, served with arugola, teardrop tomatoes, cannellini beans and shavings of bottarga, finished with an organic extra virgin olive oil
Jumbo handmade ravioli stuffed with scallops and shrimp with Mosto di Carignano, finished with a velvety seafood reduction
Fillet of Scottish salmon roasted in the woodburning oven with lemongrass and topped with a white asparagus sauce, served with sautéed Belgian endive and roasted zucchini
A duet of Arocodoro’s palate cleansing sorbet
An aspic of roasted suckling pig served with a fresh fennel and arugola salad, topped with a grain mustard and pear dressing
Paperthin slices of raw beef filet mignon, topped with arugola, a confit of portobellos and black truffle shavings
Sardinian teardrop pasta with a wild boar ragu
Roasted bone-in chicken breast, caramelized with saba, rosemary and lime juice, accompanied by fregula with pecorino & portobellos
A delicate praline parfait drizzled with Sardinian abbamele
Please confirm that this restaurant at this location is permanently closed...