DELLA NOTTE RISTORANTE - SPECIALS

The following is a sampling of the most popular dishes from our Library of
rotating dinner specials.

Antipasti
Housemade Semolina Ravioli
The Chef's choice of our housemade Semolina Ravioli, Filled with a seasoned mixture of ricotta
cheese and the Chef's whim.
Calamari Ripieni
Tender whole baby squid cones, with tentacles removed, first stuffed with a mixture of chopped
gulf shrimp, blue crab, scallions and basil bound with breadcrumbs, seasoned with fresh lemon
juice and olive oil; then poached in white wine and pan seared in a toasted garlic marinara sauce.
Salmon Boule
Norwegian smoked salmon filled with seasoned goat cheese, sun dried tomatoes and fresh herbs;
garnished with red onions and capers. Served with rounds of housemade Tuscan bread.
Branzino Arrosto Con Cardi
A fresh petit Branzino fillet lightly seasoned and pan roasted with Mediterranean Cockles,
finished in a lemon basil broth with oven dried tomatoes, sweet pearl onions and garlic crostini.
Pate di Anatra
Country style duck liver pate served with olive tampanade, sundried tomato puree, capers and
crostini.
Frutti di Mare alla Griglia
Jumbo shrimp, sea scallops and Calamari first marinated in olive oil with lemon and fresh herbs,
then grilled and served over a bed of arugula.
Join the Della Notte Oystriche Portofino
Ristorante mailing list Fresh Chincoteague oysters on the half shell topped with a mixture of spinach, sweet onion and
Email: Pernod; crowned with imperial sauce and a sprinkling of grated Reggiano Parmesan cheese, then
baked in our brick oven.
Clams Casino
Go Cherrystone clams on the half shell, topped with a mixture of seasoned breadcrumbs, diced
onions, sweet bell peppers and pancetta, then baked in our brick oven.
Prosciutto e Fichi
Thinly sliced Prosciutto di Parma ham served with black pepper studded Pecorino Romagna
cheese and fresh California figs.
Vongole alla Vapore
One dozen New England "middleneck clams" steamed in white wine with fresh chives and served
with clarified butter.
Prosciutto di Parma e Melone
Thinly sliced Prosciutto di Parma ham served with shards of Asiago cheese and fresh slices of
Cantaloupe and honeydew melon.
Ravioli di Aragosto
Large ravioli filled with minced lobster meat and topped with a creamy lobster sauce.
Gamberi Triestina
Jumbo gulf shrimp grilled on a skewer, and sauced with a mixture of pancetta,sweet onion and
white wine.
Mozzarella Caprese
Slices of vine ripened tomato topped with fresh mozzarella, basil and extra virgin olive oil.
Melanzane Rolatini
Thin slices of eggplant rolled around seasoned ricotta cheese, topped with both our homemade
tomato sauce and mozzarella cheese, then baked in our brick oven.
Caposante Scottato
Pan seared sea scallops served with garlic crostini over a beurre blanc sauce.
Gamberi Cocktail
Jumbo gulf shrimp steamed and shelled; then chilled in a marinate of flat leaf parsley, garlic,
shallots, extra virgin olive oil and lemon juice. Served with our spicy cocktail sauce.
Melanzane Timbalo
Alternating layers of goat cheese, roasted red peppers, grilled baby eggplant, Roma tomato and
sweet onion, first baked in our brick oven; then set atop a bed of fresh field greens tossed in a
Saba vinaigrette dressing.
Polpette di Baccala
A pair of "Salt Cod" fritters prepared with fresh herbs and toasted pignoli nuts; flash fried and
served with a seasoned lemon garlic remoulade.
Carciofi alla Romana
A plump California Artichoke stuffed with seasoned breadcrumbs, sprinkled with Pecorino
Romano cheese, drizzled with extra virgin olive oil, and then steamed until moist and tender.

Insalate
Insalata di Romaine e Gorgonzola
Crisp "Heart of Romaine" lettuce topped with a creamy buttermilk based dressing prepared with
Imported "Gorgonzola Dolce cheese, and topped with roasted pignoli nuts and orange segments.
Insalata di Pomodoro e Basilico
A fresh chilled salad cocktail of mini red grape and yellow pear tomatoes, sweet onion and basil
tossed with extra-virgin olive oil and twenty year old balsamic vinegar, crowned with fresh goat
cheese and served with garlic crostini.
Insalata di Tonno e Fagioli
A 4oz. Blackened Sashimi grade tuna steak served over a bed of field greens topped with a chilled
mixture of cannellini beans, chopped red onions, aged balsamic vinegar and extra virgin olive oil.
Insalata Granello
A chilled timballo of Farro grain, Alborio rice, orzetto pasta, chopped European Cucumber, red
and yellow bell peppers, basil, garlic and shallots moistened with lemon juice and extra virgin
olive oil; set atop a bed of micro rainbow greens.
Insalata con Mizzuna e Gorgonzola
Tender young Mizzuna and baby red romaine lettuce tossed with sun-dried pears and currants in
extra virgin olive oil and 12 year-old balsamic vinegar; sprinkled with cracked pistachio nuts and
imported gorgonzola cheese.

Secondi
Pesce alla Griglia
Our choice of our "Fresh Catch selection of a whole 1 ½ lb. to 2 lb. fish, first cleaned and boned;
then seasoned with fresh lemon juice, ground roasted fennel seeds, sweet butter and a pinch of
sea salt, rubbed with herbed olive oil and chargrilled until moist and tender. Served with saffron
and scallion rice.
Costoletta di Vitello
A 16oz. "free range veal rib chop grilled to temperature and topped with a veal demi-glace;
accompanied by roasted cippolini onions. Served with a warm wax bean and potato salad.
Osso Buco Genovese
A 22oz. center cut hine shank section of veal, braised for hours in a mixture of fresh garden
vegetable juice and herbs, then served over creamy gorgonzola polenta.
Bistecca Barolo
A dry aged 16oz. center-cut "Certified Angus New York strip steak grilled to temperature and
topped with a Barolo wine sauce; accompanied by freshly shaved horseradish. Served with red
roasted rosemary potatoes.
Bistecca Caffe
A dry aged 16oz center-cut "Certified Angus" New York strip steak, first rubbed with a mixture of
ground espresso beans, sugar and spices then grilled to temperature, accompanied by freshly
shaved horseradish. Served with brick oven roasted garlic potatoes and baby carrots.
Bistecca Porcini
A dry aged 16oz center-cut "Black Angus" New York strip steak grilled to temperature then
topped with a fresh porcini mushroom sauce. Served with freshly shaved horseradish, mini
rapini and fontina cheese quiche.
Bistecca Pepperonata
A dry aged 16oz center-cut "Certified Angus" New York strip steak grilled to temperature and
topped with a green peppercorn brandy sauce, accompanied by freshly shaved horseradish.
Served with fried potatoes and flat green beans.
Costolette d' Angello
A 14oz. portion of "double cut fresh domestic lamb rib chops grilled to temperature and topped
with a pomegranate demi-glace seasoned with fresh sage, rosemary, garlic and a dash of
balsamic vinegar. Served with roasted root vegetables.
Termidoro di Mare
A generous combination of jumbo shrimp, sea scallops, cold water lobster tail and jumbo lump
crabmeat baked in a terrine with a rich brandy parmesan cream sauce. Served with sweet peas
and pancetta.
Spigola Ripieni al Mostarda
A fresh whole 16oz. Maryland Rockfish first boned and stuffed with a mixture of spinach, roasted
pingoli nuts and seasoned breadcrumbs; then oven baked and topped with a spumante mustard
sauce. Served with sauteed baby zucchini and squash.
Costoletta di Maiale Lombata
A 16 oz. center cut pork rib chop first butterflied and pounded thin; then breaded, flash fried and
topped with a fresh salad of arugula, red onion, vine ripened tomatoes and golden delicious
apple tossed with extra virgin olive oil and a dash of aged balsamic vinegar.
Crab Cakes Chesapeake
Two jumbo Maryland style crab cakes prepared with a seasoned mixture of fresh Jumbo Lump
crabmeat and creamy mayonnaise; each broiled to a golden brown. Served with cocktail sauce
and a medley of grilled vegetables.
Pane Dolce di Vitello
A generous portion of tender veal sweetbreads sauteed with fresh Porcini mushrooms and
shallots in a rich sherry cream sauce. Served with sun-dried tomato Arancini.
Pesce Spada al Rosemarino
A fresh 14oz. center cut North Atlantic swordfish steak, first marinated in a mixture of olive oil
and garlic, then grilled and topped with a rosemary white wine sauce. Served with Yukon gold
garlic mashed potatoes.
Trota Ripieni al Forno
A fresh whole 16 oz. rainbow trout first boned and stuffed with garlic, diced plum tomatoes and
seasoned breadcrumbs, then oven baked and topped with a tarragon white wine sauce. Served
with sauteed baby carrots.
Terra e Mare
A 12-oz veal tenderloin paired with a petite 4oz cold water lobster tail, both marinated in a
mixture of fresh herbs and extra virgin olive oil then grilled to temperature and topped with a
Maderia wine sauce. Served with scalloped parmesan potatoes.
Caciucco alla Pescara
An Italian fish stew combining red snapper, black bass, fresh oysters, mussels and Maine lobster
claws with an array of fresh garden vegetables in an aromatic saffron broth seasoned with thyme.
Served with garlic crostini.
Code de Aragosta Imperiale
A pair of 6 oz. South African cold water lobster tails (the sweetest and most tender of all), both
crowned with jumbo lump crab imperial and broiled to perfection; served with clarified butter
and green beans almondine.
Petto d' Anatra Confit
One half of a semi-boneless duckling oven roasted to a golden brown, then finished with a
reduction combining its own pan juices, white wine and sweet Moscato raisins. Served with mini
cauliflower and ricotta quiche.
Muscolo di Angello
An 18 oz. New Zealand lamb shank, slow roasted with tri-color bell peppers, fresh porcini
mushrooms, Roma tomatoes, brandy and herbs; served over Orzetto pasta.
Frutti di Mare
A generous combination of jumbo shrimp, sea scallops, littleneck clams, Black Mediterranean
mussels, cold-water lobster tail and langostino all steamed in white wine with fresh herbs; served
on a bed of linguine topped with a light marinara sauce.
Stufato alla Cacciatora
A hunter's stew combining Pheasant, Duck and Rabbit, braised in game stock with red wine,
tomatoes, bell peppers, carrots, mushrooms and herbs, placed in a terrine and topped with puff
pastry. Served with creamed onion potatoes.
Filetto di Manzo
An 8 oz. center cut "Certified Angus" tenderloin filet grilled to temperature and paired with your
choice of either a broiled 7oz. cold-water South African Lobster tail; or our broiled Maryland
style jumbo lump crab cake. Served with an orzetto pesto timbalo.
Filetto di Cernia alla Griglia
A fresh grouper fillet midly seasoned with salt and pepper brushed with extra virgin olive oil and
lemon juice then grilled and served atop a mixture of warm cannellini beans, red onion and
sautéed arugula; finished with a basil citronette.
Trota Ripieni con Granchio
A fresh whole 14 oz boneless rainbow trout filled with a panzanella stuffing of crab, fresh herbs,
seasoned bread crumbs and extra virgin olive oil; topped with a Beurre blanc sauce and served
alongside grilled asparagus.
Halibut Incrostato di Pistacchio
A 12 oz Halibut filet encrusted with pistachios oven roasted and set atop roasted winter
vegetables, finished with a butter chive cream sauce.
Cappe Santa Avvolto nel Pancetta
Jumbo sea scallops wrapped in thinly sliced Pancetta, oven roasted then finished in a coulis of
yellow tomatoes and roasted red peppers. Served with a Rissotto Timbolo and pea sprouts.
Aragosta, Gamberi e Cappe Sante alla Marinara
A generous combination of sweet South African lobster, jumbo gulf shrimp and plump sea
scallops first steamed in white wine with herbs; served over linguine in marinara sauce.
Costoletta di Maiale e' Mele
A 16oz. center cut pork rib chop first marinated in a mixture of olive oil and rosemary then
grilled to order and topped with an apple walnut chutney. Served with parmesan creamed
spinach and scalloped potatoes.
Salmone alla Crosta
A fresh North Atlantic salmon filet first wrapped in puff pastry, oven baked with sweet bell
peppers and leeks, then topped with a strawberry-balsamic reduction. Served with grilled
artichoke hearts.
Lutiano Rosso alla Champagne
A fresh fillet of red snapper first poached in a champagne cream sauce, then topped with diced
plum tomatoes and scallions. Served with a seafood risotto timbalo.
Cernia con Riso
Chunks of fresh roasted Grouper moistened with olive oil and lemon juice then folded into a
sautee of basil butter, parmesan cheese, red onion, garlic, diced roma tomatoes, Roman beans
and saffron rice.
Quaglia Arrosto
A pair of semi-boneless Quail filled with a stuffing mixture of garlic, basil, parsley, prosciutto di
parma ham and polenta; oven roasted in a cippolini onion jus. Served with garlic whipped
potatoes and grilled asparagus.

Della Notte Ristorante 410.837.5500

801 Eastern Avenue, Baltimore Maryland, 21202
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