The Armando Experience
4-5 Course blind dining experience prepared by Chef and owner Armando Bisceglia, featuring his favorite family dishes. Minimum 2 guests.
$75.00 Excluding Wine / $150.00 Including Wine
Tavola di Formaggi
Selection of Italian cheeses, imported and house made jams, nuts, and taralli.
$26.00 / $47.00
Selection of cheeses and meats served with and assortment of olives, taralli, jam and nuts.
$32.00 / $58.00
Tavola di Salumi
Selection of Italian meats, taralli and olives.
$25.00 / $46.00
Tavola di Contorni
Caponata of eggplant, zucchini alla scapece, pan roasted red peppers.
$19.00 / $33.00
Trio di Bufala
Selection of fresh imported cheeses.
Olive Oil Tasting
Selection of imported olive oils and vinegars
Piatto Caldo del Giorno
Armando’s choice of Neapolitan soups or stewed pastas. Appetizer or entree.
$14.00 / $23.00
Mozzarella di bufala, cherry tomato, pesto drizzle in a parmesan bowl.
Trippa alla Romana
Roman style stewed tripe in a tomato and vegetable broth, served over polenta.
Insalata di Carciofi
Oven roasted artichoke hearts, arugula, red onion, aged parmigiano with fresh squeezed lemon and sea salt.
Arugula, red onion, aged parmigiano with fresh squeezed lemon and sea salt.
Insalata di Polipo
Neapolitan style octopus salad prepared with arugula, red onion, cherry tomatoes, lemon and EVOO.
Fregola Sarda con le Vongole
Sardinian hand rolled semolina pasta in a tomato, white wine and clam broth. Ask your server about other seafood add-on options.
Culatello e Parmigiano Reggiano
Fresh imported DOP Parmigiano Reggiano, 36-month aged Culatello, white fig jam, taralli.
Uova al Purgatorio
Fresh eggs poached in our house made marinara, oregano, parmesan and crostini.
Calamari all Arrabbiata
Pan seared un-breaded calamari, white wine, garlic, spicy tomato broth with parsley.
Stuffed with imported ricotta & smoked provolone.
Le Quattro Paste Classiche Romane
Carbonara Romana Classica
Egg yolk, guanciale, fresh cracked pepper and parmesan
Pasta alla Gricia
Pecorino Romano al tartufo, toasted peppercorn, guanciale.
Cacio e Peppe al Tartuffo
Toasted peppercorn, parmesan, imported black truffle carpaccio, served in a parmesan bowl.
Guanciale, Pecorino Romano, tomato, red onion.
Lasagna della Nonna
Armando’s family recipe.
Cannelloni alla Bolognese
House made cannelloni stuffed with ricotta topped with mozzarella and a creamy Bolognese.
Raviolo di Carne
Fresh short rib ravioli in a Brandy and Saba reduction with mushrooms.
Fruti di Mare
Bucatini pasta with a variety of fish and shellfish in a cherry tomato sauce.
Gnocchi Crema di Zucca
Potato gnocchi in a pumpkin, parmesan and sage cream.
Spaghetti alla Puttanesca con Aragosta
Imported Gragnano pasta in a piennolo tomato sauce with Garlic, EVOO , olives, capers and fresh lobster meat.
32oz Prime Tomahawk pan seared and finished in the oven with truffle butter, served over potatoes, asparagus and roasted red peppers.
12oz Wagyu rib eye steak pan seared and finished in the oven with truffle butter, served over potatoes, asparagus and roasted red peppers.
3lb – 5lb Oven roasted Tautog (black sea bass). 3 day advance notice
Primi e Secondi
Whole Roasted Fish
Oven roasted whole fish, arugula, cherry tomatoes, oven roasted potatoes. Served head on and bone in.
Oven roasted rabbit, served with potatoes and vegetables.
La Parmigiana di Melanzane
Armando’s family recipe.
Braciola di carne in house marinara, served with spaghetti with piennolo tomatoes.
Salsiccia e Rabe
Sweet Italian sausage, broccoli rabe and roasted red peppers.
Tagliata di Manzo
Pan seared Rib Eye served over arugula, cherry tomatoes, rosemary roasted potatoes and shaved Grana Padano.
Oven roasted bone-in chicken with potatoes and vegetables.
Pan seared 16oz pork tenderloin, served Giambotta style with potatoes, cherry tomatoes, red onion and roasted red peppers with a balsamic drizzle.
Fegato alla Poveriello
Pan seared beef liver with guanciale, red onion and Saba drizzle. Served over potatoes and asparagus.
Vitello alla Chiara
Pan seared veal scallopini topped with mozzarella, sundried tomato, house made marinara. Served with oven roasted potatoes and vegetables.
Prosciutto and mozzarella stuffed meatball topped with ricotta and served with pasta.
Starches and Vegetables $8
Oven roasted potatoes
Roasted Red Peppers