Il Pavone - Fuld menu

Grilled Mexican gulf jumbo prawns, hand picked baby lettuce, black beans, pine nuts, sundried tomato dressing and feta cheese.

Grilled breast of chicken, roasted peppers, watercress and lemon caper mayo on ciabatta roll.

Sauteed breast of chicken, mushrooms, herbs and marsala wine.

Breast of chicken sauteed with shallots, capers, white wine, butter and lemon.

Lightly poached clams, prawns, squid and garlic tossted ciabatta bread.

Dry cured beef, (eye of the round) citrus salad with fressee, shaved fennel, pine nuts, pecorino calabrese and white truffle oil.

Grilled egg plant stuffed with ligurian olive tapanade, balsamic pickled onions.

Cold smoked scottish salmon onions, capers and citronette.

Lightly floured and fried squid tube and tentacles with jalapino and lemon slices.

Tempura dipped sand dabs, fries, II pavone cole slaw.

Romaine lettuce, garlic, imported parmesan cheese and herbed croutons.

Chopped cobb salad, ham, turkey, bacon, onions, tomato, hard boiled egg, olives and cheese.

Grilled free range chicken breast over classic caesar salad.

Mixed greens choice of dressing.

A nobel dessert from piemonte, rich yet surprisingly delicate, sure to impress chocolate lovers.

Italian bread pudding, served with a bourbon butter sauce.

Meaning cooked cream, a gelatin cream flavored with vanilla, topped with carmel and raspberry sauce.

A west coast style cheesecake, with a sweet and sour cream topping and lemon curd.

A traditional dessert from the Veneto region, a delicate cake with lady fingers and bold flavors of expresso and mascarpone cheese with a hint of rum.

A west coast style cheese cake, with a sweet and sour cream topping and lemon curd.

Boneless skinless breast of chicken in a semi spicy mustard herb sauce.

House made beef and pork filled ravioli served with meat sauce.

Assorted sea food in a marinara sauce.

Traditional house made meat sauce.

Pancetta, green onions, butter, cream, grana.

3 veal meatballs in a light tomato and vegetable sauce.

Butter, heavy cream, more butter and parmesan cheese.

Garlic, basil, olive oil and pine nuts.

Butter, heavy cream, more butter and parmesan cheese.

Squid tube and tentacles, garlic, basil. tomato and E.V.O.O.

Angel hair pasta, garlic, basil, arugolla and E.V.O.O.

Shallots, white wine, butter, lemon and capers.

Thinly pounded milk fed veal, shallots, herbs, mushrooms and marsala wine.

Mexican squid, egg, wine, butter, lemon.

Pacific oysters, egg, white wine, lemon and butter.

Free range chicken brick pressed, herbs, garlic.

Baked veal cutlet with tomato sauce and melted monterey jack and parmesan cheese.

Chef's choice on available chicory, grilled and wrapped with imported Speck (smoked prosciutto).

Mixed locally grown chicory, hard boiled eggs, marinated anchovies and house dressing.

House made sausage, tomato, basil, garlic, onions and roasted peppers.

Raw beef dressed with arugula, paremsan cheese, EVOO and lemon.

Vegetable and berloti bean soup.

Crab, shrimp, green onion, mushrooms and melted jack cheese on ciabatta roll served open face.

Assorted seafood in a marinara sauce.

Certified angus beef, black peppercorn, brandy cream sauce.

Fresh clams, garlic, shallots red or white sauce.

Traditional northern style meat lasagna made with home made pasta and bechamel sauce.

Mexican gulf prawns, garlic, shallots, white wine, butter and lemon.

Turkey, ham, bacon, avocado, tomato and jack cheese.

Dry aged certified black angus New York steak grilled and finished with fine herbs E.V.O.O. lemon and Alaskan sea salt.

Wild squid tubes and tenticles deep fried with lemon and jalapino peppers.

Hand cut petrale sole, white wine, lemon, butter.

Milk fed veal, white wine, lemon, butter.

Milk fed veal, shallots, capers, white wine, lemon, butter.

Roasted New Zealand lamb rack with sauteed mushrooms, garlic and fine herbs.

Milk fed veal, mushrooms, shallots, herbs, marsalla wine.

Boned and skinned breast of chicken sauteed with sweet peppers, garlic, onions and mushrooms in a light tomato sauce.

Prosciutto, sage, monterrey jack cheese and sherry wine.

Sauteed breast of chicken, white wine, capers, lemon, butter.

Sauteed calamari steak, white wine, lemon, butter.

A modern twist on a favorite sicilian classic, fried pastry, creamy ricotta, candied citron, pistachio, chocolate and maraschino cherry.

A light textured chocolate and brandy chantilly.

Baked eggplant in a semi spicy rosemary marinara sauce.

Grilled free range chicken in a semi spicy mustard sauce.

House made sausage, tomato, garlic, onion and pepper marinara on French roll.