Grissini

Owner and occasional cook of this high-end, 25-year-old Italian eatery, Tony Delgatto, draws inspiration from his mother’s dishes.¬† Grissini, serves classic plates in an elegant white tablecloth setting. The interior, created by world-renowned designer Tony Chi, hosts several rooms for private parties, families, large groups, single diners, or couples seeking slightly more privacy. All pastas, breads, and sauces are made in-house. Stone crabs are flown in from Florida. Gelato is made from scratch. Pizzas fired in Grissini’s woodburning oven are available for both lunch and dinner. Guests can take simple delight in enjoying the namesake cheesy breadsticks that accompany meals. Sundays are more family-oriented, featuring traditional Italian ravioli and meatball dishes as well as prime steaks.

Sample menu:

antipasti:
Carpaccio di Manzo – Thinly sliced filet mignon and baby arugula with Parmigiano dressing
Carciofi alla Romana – Fresh baby artichokes with polenta and Gorgonzola cheese
Polpette al Sugo alla Romano – Our famous meatballs in our ragu sauce

insalate:
Grissini – Baby greens with vegetables
Lobster Salad – Half, poached Maine lobster, asparagus, avocado, grapefruit, potatoes; in a black truffle vinaigrette
Insalata di Campo – Organic mixed greens and tear drop tomatoes in a balsamic vinaigrette
Panzanella Salad – Tuscan blend and tomato salad with cucumber, red onion in balsamic vinaigrette

pizza: (From Our Wood-Burning Oven)
Pizza Margherita – Fresh mozzarella, tomato & basil
Pizza Quattro Stagioni – Artichoke, mushrooms, olives & Prosciutto
Pizza Parma – Mozzarella, prosciutto, arugula, parmigiano
Pizza Capricciosa – Peppers, onion & sausage

homemade pasta:
Pappardelle con Funghi Selvatici – Pappardelle pasta tossed with wild mushrooms
Capellini alla Primavera – With julienne vegetables
Tagliolini Salmon or Shrimp – With salmon, fennel in a pink sauce
Gnocchi di Patate – Hand made potato gnocchi, with fresh pesto
Linguine alle Vongole – With clams in white wine or red sauce
Ravioli – Filled with ricotta and fresh tomato
Tagliolini Neri ai Frutti di Mare – Squid ink pasta with assorted seafood in a fra diavolo sauce
Bucatini all’Amatriciana – Tomato, onion, guanciale & tomatoes

piatti forni:
Pollo Rollatini – Chicken stuffed with prosciutto & mozzarella in mushroom sauce
Scallops – Grilled or pan seared
Costoletta Milanese or Parmigiana – Pounded then breaded veal chop or traditional parmigiana
Pollo all’Arrabiata – Sauteed chicken breast with mushrooms, sweet & hot peppers
Scaloppine a Piacere – Marsala, piccata, milanese or francese
Sogliola Oreganata – Broiled filet of lemon sole topped with seasoned breadcrumbs

specialty items:
∙ Porterhouse for 2¬† ∙ 16oz Prime Sirloin ∙ Back of Colorado Lamb ∙ Branzino ∙ 24oz Rib Eye ∙ Filet Mignon ∙ Loin of Veal Chop ∙ Dover Sole ∙ Linguine Lobster ∙ Grilled Salmon Shrimp – Grilled or with white wine sauce