THE STORY More than fifty years ago, in the heart of Tuscany, a woman named Rinetta lovingly crafted handmade Tagliatelle from her kitchen overlooking the peaceful village of Vecchiano Pisa. Family and friends became so fond of this fresh made pasta that the village, in true Italian form, came together to enjoy entire meals centered on this incredibly talented woman and her irresistible pasta. What was intended to be simple batches of pasta, turned out to be the foundation of a family dedicated to the passion of food and cooking for others.
Two generations later this passion for incredible food is still going strong; now through the woman’s grandson, known across Italy as an accomplished restaurateur. Her grandson, Alessandro Andreoni, used the memories of his grandmother’s kitchen from so many years ago to create two successful restaurants, one in the Alps of Northern Italy and one on the island of Sardinia. While these restaurants flourished, Alessandro joined his uncle Maurizio in Africa for 5 years where he managed a variety of Italian restaurants from the Osteria Group. He gained extensive knowledge not only in the cooking aspect but also in restaurant management and hospitality. As he thought back to the joy of his grandmother, he realized he must spread his passion and life’s work to a whole new audience to bring authentic Italian food, wine, and culture to the people of America.
Months later, Andrea, a friend and regular guest of Alessandro’s restaurants, described his idea of a revolutionary concept featuring a restaurant, market, and cantina all under one roof. After living in the United States for five years, Andrea described the incredible people of America who desperately craved the food and the cultural experience of authentic Italy. Together they discussed their wives travels in America and how evident the need for good food and quality ingredients to be accessible for everyone, not just those that traveled to Italy.
Following his dream, Alessandro crossed the Atlantic to visit the heart of America. He and wife, Elisabetta, began forming ideas in their minds to bring back the days Alessandro spent in his grandmother’s kitchen. As Alessandro developed a culinary design, Elisabetta worked to assemble a list of quality retail products specially selected for the American food enthusiast. We welcome you to +39 Restaurant, Market & Cantina, where every aroma, every sound, and every taste is intended to give you a glimpse into the beautiful world of Italian culture.
P L U S 3 9 I T A L I A N . C O M
ANTIPASTI | STARTERS
CONTORNI | SIDE DISHES Oven-Roasted Vegetables 6
P o rt o b e llo Sh rimp C o c kt a il Breaded portobello, shrimp, fresh tomato, & salsa rosa 18 C a rn e sa la d a & P a n za n e lla Home-made air-cured beef, croutons, red onion, capers, micro greens, Grana Padano & lemon dressing 15 Il Ta g lie re Assorted cured meats, cheeses & olives 20
Roasted Potatoes 6 Fresh tomato & onion salad 6 Fried Brussel Sprouts 4 French Fries 4 Peperonata 6
Arancini Saffron risotto balls w/ Bolognese sauce, mozzarella on spicy tomato sauce 14 C a vo lin i Fried brussel sprouts, pancetta, parmesan, & truffle aioli 9 Fritto Misto Fried calamari, shrimp, potatoes & zucchini with garlic-parm aioli 22
PIZZE | PIZZA M a rg h e rit a Tomato sauce, fresh mozzarella, fresh basil, olive oil 13
ZUPPE E INSALATE | SOUP & SALAD
Fo rma g g io Tomato sauce, mozzarella, parmesan, fontina, & provolone 14
To ma t o Ba c o n Bisq u e Tomato soup and basil cream 6
Sa lsic c ia Tomato sauce, mozzarella, & sausage 15
Caesar Mixed greens with Caesar dressing, red onion, croutons & Parmigiano Reggiano 11
D ia vo la Tomato sauce, spicy salami, mozzarella 15
Mari e Monti salad Spring greens, shrimp, mushroom, red bell pepper & lemon dressing 14
P ro sc iu t t o e Fu n g h i Tomato sauce, ham, sautéed mushrooms 15
Tuna salad Spring greens, tuna fish, egg, balsamic dressing, cherry tomato & celery 14
Q u a t t ro St a g io n i Tomato sauce, ham, mushroom, artichoke, black olive 16
Caprese Fresh mozzarella, tomatoes, basil & balsamic reduction 12
Ta rt u f o Olive oil, garlic, Caprino cheese, truffle oil, sautéed mushrooms 17
House Salad Spring greens, white balsamic vinaigrette, carrot & radish 5
Sa n D a n ie le Tomato sauce, Prosciutto, mozzarella, arugula, grana padano 18
Fresh Fruit Salad Apple, blueberry, strawberry, pineapple, banana, garnished with
Fic h i e C re mo sa Garlic cream sauce, fig chutney, goat cheese, arugula,
powdered sugar, fresh spearmint, and whipped cream 9
prosciutto crudo, & balsamic vinegar 18
Fu n g h i Tomato sauce, sautéed mushrooms, mozzarella 14
Sp in a c i e C a p rin o Olive oil, garlic, mozzarella, spinach, goat cheese, onion 15
PANINI | SANDWICHES A ll P a n in i a re se rv e d w it h sa la d a n d p o t a t o c h ip s
P ro sc iu t t o e M e la Garlic cream, prosciutto crudo, apples, & brie cheese 14 P izza a lle C ip o lle Tomato sauce, mozzarella, caramelized & red onions 14 Il C a p it a n o Olive oil, Kalamata olives, anchovies, rosemary 13
C a p re se Tomato, fresh mozzarella, arugula pesto 12
P izza It a lia Olive oil, mozzarella, goat cheese, roasted tomato, caramelized onions, & zucchini 17
Ta c c h in o Turkey breast, curry mayo, arugula, tomato, & asiago 12
C a lzo n e Tomato sauce, mushrooms, cotto ham, & mozzarella cheese 14
M o rt a d e lla Shaved pork salami with pistachios, fresh mozzarella & arugula pesto 13 P ro sc iu t t o C o t t o Ham, asiago cheese, tomato & mayonnaise 13 P ro sc iu t t o C ru d o Cured ham, brie cheese, mixed greens & tomato 14 A ll B u rg e rs a re se rv e d w it h g re e n s, t o m a t o , a n d F re n c h f rie s Fu n g h i Grilled marinated Portobello, asiago & truffle aioli 12 Bu rg e r d i M a n zo ½ pound burger, caramelized onions, truffle aioli & pancetta* 13 P o rt o b e llo Bu rg e r ½ pound burger, grilled Portobello, asiago, & truffle aioli* 15 Ame ric a n o Bu rg e r ½ pound burger, American cheese, Tomato & bacon* 13
* CONSUMER ADVISORY IA Code Section 137F.2 (10) Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. Consult your physician or public health official for further information.
ANTIPASTI | STARTERS P o rt o b e llo Sh rimp C o c kt a il Breaded portobello, shrimp, fresh tomato, & salsa rosa 18 C a rn e sa la d a & P a n za n e lla Home-made air-cured beef, croutons, red
MAIN COURSE
CONTORNI | SIDE DISHES
PASTA|RICE
Oven-Roasted Vegetables 6
A ll P a st a a n d ric e d ish e s se rv e d w it h c h o ic e o f h o u se sa la d o r so u p
Arancini Saffron risotto balls w/ Bolognese sauce, mozzarella on spicy tomato sauce
R a vio li b u t t e rn u t sq u a sh Fresh pasta filled with butternut squash, Amaretti
sauce 17
C a vo lin i Fried brussel sprouts, pancetta, parmesan, & truffle aioli 9
Fe t t u cc in e Bo lo g n e se Beef and pork ragu, tomato, & red wine 15
Fritto Misto Fried calamari, shrimp, potatoes & zucchini with garlic-parm aioli 22
P a st a a l Fo rn o Oven baked pasta with béchamel sauce, Bolognese sauce, asiago cheese & parmesan cheese 16 Sp a g h e t t i a l P o mo d o ro Fresh tomato sauce, basil, & olive oil 13
ZUPPE E INSALATE | SOUP & SALAD
Sp a g h e t t i C a rb o n a ra Egg, pancetta, parmesan, and Romano cheese
To ma t o Ba c o n Bisq u e Tomato soup and basil cream 6
R ig a t o n i a i Fo rma g g i Creamy four cheese sauce & pecans 15
Caesar Mixed greens with Caesar dressing, red onion, croutons & Parmigiano Reggiano 11
P a p p a rd e lle Fu n g h i & P ro sc iu t t o C ru d o Home-made pasta with cured
Mari e Monti salad Spring greens, shrimp, mushroom, red bell pepper & lemon dressing 14
ham, mushroom, demi-glace Vellutata & red wine 17
Caprese Fresh mozzarella, tomatoes, basil & balsamic reduction 12 House Salad Spring greens, white balsamic vinaigrette, carrot & radish 5 Fresh Fruit Salad Apple, blueberry, strawberry, pineapple, banana, garnished with powdered sugar, fresh spearmint, and whipped cream 9
PANINI | SANDWICHES A ll P a n in i a re se rv e d w it h sa la d a n d p o t a t o c h ip s C a p re se Tomato, fresh mozzarella, arugula pesto 12 Ta c c h in o Turkey breast, curry mayo, arugula, tomato, & asiago 12 M o rt a d e lla Shaved pork salami with pistachios, fresh mozzarella & arugula pesto 13 P ro sc iu t t o C o t t o Ham, asiago cheese, tomato & mayonnaise 13 P ro sc iu t t o C ru d o Cured ham, brie cheese, mixed greens & tomato 14
Fried Brussel Sprouts 4
Peperonata 6
cookies, Romano cheese, green apple & covered in a brown-butter sage
14
Tuna salad Spring greens, tuna fish, egg, balsamic dressing, cherry tomato & celery 14
Fresh tomato & onion salad 6
French Fries 4
onion, capers, micro greens, Grana Padano & lemon dressing 15 Il Ta g lie re Assorted cured meats, cheeses & olives 20
Roasted Potatoes 6
16
L in g u in e Se a f o o d Tomato sauce, black mussels, clams, calamari, shrimp, garlic oil & white wine 20 R iso t t o d i ma re Black mussels, clams, calamari, shrimp, garlic oil & white wine 20
PIZZE | PIZZA M a rg h e rit a Tomato sauce, fresh mozzarella, fresh basil, olive oil 13 Fo rma g g io Tomato sauce, mozzarella, parmesan, fontina, & provolone 14 Fu n g h i Tomato sauce, sautéed mushrooms, mozzarella 14 Sa lsic c ia Tomato sauce, mozzarella, & sausage 15 D ia vo la Tomato sauce, spicy salami, mozzarella 15 P ro sc iu t t o e Fu n g h i Tomato sauce, ham, sautéed mushrooms 15 Q u a t t ro St a g io n i Tomato sauce, ham, mushroom, artichoke, black olive 16 Ta rt u f o Olive oil, garlic, Caprino cheese, truffle oil, sautéed mushrooms 17 Sa n D a n ie le Tomato sauce, Prosciutto, mozzarella, arugula, grana padano 18 Fich i e C re mo sa Garlic cream sauce, fig chutney, goat cheese, arugula, prosciutto crudo, & balsamic vinegar 18
MEAT | FISH
Sp in a c i e C a p rin o Olive oil, garlic, mozzarella, spinach, goat cheese, onion 15
Bacon Pork Filet Pan roasted pork tenderloin wrapped in bacon, red wine caramelized
P izza a lle C ip o lle Tomato sauce, mozzarella, caramelized & red onions 14
onions, served with oven roasted potatoes & garnished with micro greens 24 Tagliata with Arugula Round Top Steak, arugula, grana padano, served with tomato red onion salad* 25 Pollo al mattone Pan roasted chicken, served with oven roasted potatoes & spring mix 22
P ro sc iu t t o e M e la Garlic cream, prosciutto crudo, apples, & brie cheese 14
Il C a p it a n o Olive oil, Kalamata olives, anchovies, rosemary 13 P izza It a lia Olive oil, mozzarella, goat cheese, roasted tomato, caramelized onions, & zucchini 17 C a lzo n e Tomato sauce, mushrooms, cotto ham, & mozzarella cheese 14
Grilled chicken & peperonata Grilled chicken breast served with roasted bell peppers & balsamic reduction 19 Potato Crusted Snapper Baked snapper fillet wrapped in potatoes, served with grilled pineapple & arugula and cherry tomato salad 28
A ll B u rg e rs a re se rv e d w it h g re e n s, t o m a t o , a n d F re n c h f rie s Fu n g h i Grilled marinated Portobello, asiago & truffle aioli 12 Bu rg e r d i M a n zo ½ pound burger, caramelized onions, truffle aioli & pancetta* 13 P o rt o b e llo Bu rg e r ½ pound burger, grilled Portobello, asiago, & truffle aioli* 15 Ame ric a n o Bu rg e r ½ pound burger, American cheese, Tomato & bacon* 13
* CONSUMER ADVISORY IA Code Section 137F.2 (10) Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. Consult your physician or public health official for further information.
ANTIPASTI | STARTERS P o rt o b e llo Sh rimp C o c kt a il Breaded portobello, shrimp, fresh tomato, & salsa rosa 18 C a rn e sa la d a & P a n za n e lla Home-made air-cured beef, croutons, red
MAIN COURSE
CONTORNI | SIDE DISHES
PASTA|RICE
Oven-Roasted Vegetables 6
A ll P a st a a n d ric e d ish e s se rv e d w it h c h o ic e o f h o u se sa la d o r so u p
Arancini Saffron risotto balls w/ Bolognese sauce, mozzarella on spicy tomato sauce
R a vio li b u t t e rn u t sq u a sh Fresh pasta filled with butternut squash, Amaretti
sauce 17
C a vo lin i Fried brussel sprouts, pancetta, parmesan, & truffle aioli 9
Fe t t u cc in e Bo lo g n e se Beef and pork ragu, tomato, & red wine 15
Fritto Misto Fried calamari, shrimp, potatoes & zucchini with garlic-parm aioli 22
P a st a a l Fo rn o Oven baked pasta with béchamel sauce, Bolognese sauce, asiago cheese & parmesan cheese 16 Sp a g h e t t i a l P o mo d o ro Fresh tomato sauce, basil, & olive oil 13
ZUPPE E INSALATE | SOUP & SALAD
Sp a g h e t t i C a rb o n a ra Egg, pancetta, parmesan, and Romano cheese
To ma t o Ba c o n Bisq u e Tomato soup and basil cream 6
R ig a t o n i a i Fo rma g g i Creamy four cheese sauce & pecans 15
Caesar Mixed greens with Caesar dressing, red onion, croutons & Parmigiano Reggiano 11
P a p p a rd e lle Fu n g h i & P ro sc iu t t o C ru d o Home-made pasta with cured
Mari e Monti salad Spring greens, shrimp, mushroom, red bell pepper & lemon dressing 14
ham, mushroom, demi-glace Vellutata & red wine 17
Caprese Fresh mozzarella, tomatoes, basil & balsamic reduction 12 House Salad Spring greens, white balsamic vinaigrette, carrot & radish 5 Fresh Fruit Salad Apple, blueberry, strawberry, pineapple, banana, garnished with powdered sugar, fresh spearmint, and whipped cream 9
PANINI | SANDWICHES A ll P a n in i a re se rv e d w it h sa la d a n d p o t a t o c h ip s C a p re se Tomato, fresh mozzarella, arugula pesto 12 Ta c c h in o Turkey breast, curry mayo, arugula, tomato, & asiago 12 M o rt a d e lla Shaved pork salami with pistachios, fresh mozzarella & arugula pesto 13 P ro sc iu t t o C o t t o Ham, asiago cheese, tomato & mayonnaise 13 P ro sc iu t t o C ru d o Cured ham, brie cheese, mixed greens & tomato 14
Fried Brussel Sprouts 4
Peperonata 6
cookies, Romano cheese, green apple & covered in a brown-butter sage
14
Tuna salad Spring greens, tuna fish, egg, balsamic dressing, cherry tomato & celery 14
Fresh tomato & onion salad 6
French Fries 4
onion, capers, micro greens, Grana Padano & lemon dressing 15 Il Ta g lie re Assorted cured meats, cheeses & olives 20
Roasted Potatoes 6
16
L in g u in e Se a f o o d Tomato sauce, black mussels, clams, calamari, shrimp, garlic oil & white wine 20 R iso t t o d i ma re Black mussels, clams, calamari, shrimp, garlic oil & white wine 20
PIZZE | PIZZA M a rg h e rit a Tomato sauce, fresh mozzarella, fresh basil, olive oil 13 Fo rma g g io Tomato sauce, mozzarella, parmesan, fontina, & provolone 14 Fu n g h i Tomato sauce, sautéed mushrooms, mozzarella 14 Sa lsic c ia Tomato sauce, mozzarella, & sausage 15 D ia vo la Tomato sauce, spicy salami, mozzarella 15 P ro sc iu t t o e Fu n g h i Tomato sauce, ham, sautéed mushrooms 15 Q u a t t ro St a g io n i Tomato sauce, ham, mushroom, artichoke, black olive 16 Ta rt u f o Olive oil, garlic, Caprino cheese, truffle oil, sautéed mushrooms 17 Sa n D a n ie le Tomato sauce, Prosciutto, mozzarella, arugula, grana padano 18 Fich i e C re mo sa Garlic cream sauce, fig chutney, goat cheese, arugula, prosciutto crudo, & balsamic vinegar 18
MEAT | FISH
Sp in a c i e C a p rin o Olive oil, garlic, mozzarella, spinach, goat cheese, onion 15
Bacon Pork Filet Pan roasted pork tenderloin wrapped in bacon, red wine caramelized
P izza a lle C ip o lle Tomato sauce, mozzarella, caramelized & red onions 14
onions, served with oven roasted potatoes & garnished with micro greens 24 Tagliata with Arugula Round Top Steak, arugula, grana padano, served with tomato red onion salad* 25 Pollo al mattone Pan roasted chicken, served with oven roasted potatoes & spring mix 22
P ro sc iu t t o e M e la Garlic cream, prosciutto crudo, apples, & brie cheese 14
Il C a p it a n o Olive oil, Kalamata olives, anchovies, rosemary 13 P izza It a lia Olive oil, mozzarella, goat cheese, roasted tomato, caramelized onions, & zucchini 17 C a lzo n e Tomato sauce, mushrooms, cotto ham, & mozzarella cheese 14
Grilled chicken & peperonata Grilled chicken breast served with roasted bell peppers & balsamic reduction 19 Potato Crusted Snapper Baked snapper fillet wrapped in potatoes, served with grilled pineapple & arugula and cherry tomato salad 28
A ll B u rg e rs a re se rv e d w it h g re e n s, t o m a t o , a n d F re n c h f rie s Fu n g h i Grilled marinated Portobello, asiago & truffle aioli 12 Bu rg e r d i M a n zo ½ pound burger, caramelized onions, truffle aioli & pancetta* 13 P o rt o b e llo Bu rg e r ½ pound burger, grilled Portobello, asiago, & truffle aioli* 15 Ame ric a n o Bu rg e r ½ pound burger, American cheese, Tomato & bacon* 13
* CONSUMER ADVISORY IA Code Section 137F.2 (10) Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. Consult your physician or public health official for further information.
THE STORY More than fifty years ago, in the heart of Tuscany, a woman named Rinetta lovingly crafted handmade Tagliatelle from her kitchen overlooking the peaceful village of Vecchiano Pisa. Family and friends became so fond of this fresh made pasta that the village, in true Italian form, came together to enjoy entire meals centered on this incredibly talented woman and her irresistible pasta. What was intended to be simple batches of pasta, turned out to be the foundation of a family dedicated to the passion of food and cooking for others.
Two generations later this passion for incredible food is still going strong; now through the woman’s grandson, known across Italy as an accomplished restaurateur. Her grandson, Alessandro Andreoni, used the memories of his grandmother’s kitchen from so many years ago to create two successful restaurants, one in the Alps of Northern Italy and one on the island of Sardinia. While these restaurants flourished, Alessandro joined his uncle Maurizio in Africa for 5 years where he managed a variety of Italian restaurants from the Osteria Group. He gained extensive knowledge not only in the cooking aspect but also in restaurant management and hospitality. As he thought back to the joy of his grandmother, he realized he must spread his passion and life’s work to a whole new audience to bring authentic Italian food, wine, and culture to the people of America.
Months later, Andrea, a friend and regular guest of Alessandro’s restaurants, described his idea of a revolutionary concept featuring a restaurant, market, and cantina all under one roof. After living in the United States for five years, Andrea described the incredible people of America who desperately craved the food and the cultural experience of authentic Italy. Together they discussed their wives travels in America and how evident the need for good food and quality ingredients to be accessible for everyone, not just those that traveled to Italy.
Following his dream, Alessandro crossed the Atlantic to visit the heart of America. He and wife, Elisabetta, began forming ideas in their minds to bring back the days Alessandro spent in his grandmother’s kitchen. As Alessandro developed a culinary design, Elisabetta worked to assemble a list of quality retail products specially selected for the American food enthusiast. We welcome you to +39 Restaurant, Market & Cantina, where every aroma, every sound, and every taste is intended to give you a glimpse into the beautiful world of Italian culture.
P L U S 3 9 I T A L I A N . C O M
THE STORY More than fifty years ago, in the heart of Tuscany, a woman named Rinetta lovingly crafted handmade Tagliatelle from her kitchen overlooking the peaceful village of Vecchiano Pisa. Family and friends became so fond of this fresh made pasta that the village, in true Italian form, came together to enjoy entire meals centered on this incredibly talented woman and her irresistible pasta. What was intended to be simple batches of pasta, turned out to be the foundation of a family dedicated to the passion of food and cooking for others.
Two generations later this passion for incredible food is still going strong; now through the woman’s grandson, known across Italy as an accomplished restaurateur. Her grandson, Alessandro Andreoni, used the memories of his grandmother’s kitchen from so many years ago to create two successful restaurants, one in the Alps of Northern Italy and one on the island of Sardinia. While these restaurants flourished, Alessandro joined his uncle Maurizio in Africa for 5 years where he managed a variety of Italian restaurants from the Osteria Group. He gained extensive knowledge not only in the cooking aspect but also in restaurant management and hospitality. As he thought back to the joy of his grandmother, he realized he must spread his passion and life’s work to a whole new audience to bring authentic Italian food, wine, and culture to the people of America.
Months later, Andrea, a friend and regular guest of Alessandro’s restaurants, described his idea of a revolutionary concept featuring a restaurant, market, and cantina all under one roof. After living in the United States for five years, Andrea described the incredible people of America who desperately craved the food and the cultural experience of authentic Italy. Together they discussed their wives travels in America and how evident the need for good food and quality ingredients to be accessible for everyone, not just those that traveled to Italy.
Following his dream, Alessandro crossed the Atlantic to visit the heart of America. He and wife, Elisabetta, began forming ideas in their minds to bring back the days Alessandro spent in his grandmother’s kitchen. As Alessandro developed a culinary design, Elisabetta worked to assemble a list of quality retail products specially selected for the American food enthusiast. We welcome you to +39 Restaurant, Market & Cantina, where every aroma, every sound, and every taste is intended to give you a glimpse into the beautiful world of Italian culture.
P L U S 3 9 I T A L I A N . C O M
