Casa2019-09-27T17:06:08+00:00

Welcome to Cantoro Trattoria. We are exactly what wonderful Italian dining should be—fresh, seasonal, Italian fare with contemporary flair. We are stylish and sophisticated yet, warm and casual.

We provide our guests with Italy’s regional specialties served by an attentive staff in our beautiful trattoria and banquet rooms.

Our trattoria in Plymouth is among metro-Detroit’s best Italian restaurants.

RESERVATIONS

Cantoro Trattoria Plymouth Reservations

Call (734) 667-1199 or via OpenTable.

Cantoro Trattoria Plymouth Reservations

Call (734) 667-1199 or via OpenTable.

Stay in the Loop.

Get notified of events and specials.

MENUS

antipasto (starters)

affettati misti | 11 | 15 | 18
mixed cured meat tastings (of 3 | 5 | 7)

formaggi misti | 11 | 15 | 18
mixed cheese board tastings (of 3 | 5 | 7)

olive miste | 9
mixed marinated olive bowl

caprese | 13
d.o.p. bufala mozzarella, fresh seasonal tomatoes, basil, pesto, extra virgin olive oil

calamari peperonati | 14
lightly floured and fried, tossed with sweet, sour and spicy pepper with fresh lemon and marinara sauce

zuppa di cozze | 14
mussels, garlic, chili, white wine, fumé, tomatoes

trio di bruschette | 9
grilled italian bread top with fresh tomato basil – cannellini bean mixed with roasted vegetables (zucchini, yellow squash, onions and bell peppers) – grilled vidalia onions mixed with gorgonzola, walnuts and chestnut honey

salsiccia alla griglia | 11
grilled cantoro sausage, sautéed diced potatoes, bell peppers, cantoro’s extra virgin olive oil

calamari alla griglia | 14
grilled calamari, grilled lemon and zucchini, limoncello vinaigrette

gamberi alla griglia | 17
grilled jumbo shrimp, fresh chili & lemon marinade, farro with grilled vegetables

zuppe (soup)

minestrone | made with pork | 7

zuppa del giorno | may be made with beef, pork or chicken | 7

insalate (salad)

insalata mista | 7
mixed greens, grape tomato, red onion, cucumber, croutons, balsamic vinaigrette

rucola e parmigiano | 8
baby arugula, shaved parmigiano, lemon, extra virgin olive oil

radicchio e lattuga di boston | 11
radicchio, boston bibb lettuce, tomatoes, gorgonzola, toasted hazelnuts, red onions, moscato golden raisins, red wine vinaigrette

insalata di calamari caldi | 18
mixed green, red onions, grape tomatoes, olives, capers, red wine anchovy vinaigrette, topped with warm crisp calamari (calamari can be grilled upon request)

finocchio e arancia | 11
fresh orange slices, thinly sliced fennel, balsamic glaze, micro arugula

polo o vitello paillard | 13 | 19
baby arugula salad with tomato, red onion, shaved parmigiano, extra virgin olive oil and fresh lemon juice topped with grilled marinated chicken or veal

primi (pasta)

spaghetti alla marinara | 14
imported spaghetti with marinara sauce and basil

ravioli di vitello con pomodoro e panna | 19
house-made veal ravioli with palomino sauce

tagliatelle alla bolognese | 19
house-made tagliatelle with traditional meat sauce (equal parts ground veal, beef, sausage, pancetta)

penne alla puttanesca | 14
imported penne pasta with puttanesca sauce (white wine, garlic, anchovy, capers, olives, red onion, red pepper flake, marinara)

ravioli alla napoletana | 16
house-made cheese ravioli with marinara sauce, fresh basil and cantoro’s extra virgin olive oil

penne alla vodka | 19
imported penne pasta, pancetta, onion, vodka, tomato, red pepper flake, cream and scallions

gnocchi con funhi asparadi e speck| 29
house-made fresh ricotta gnocchi, sautéed asparagus, mushrooms, shalltos, garlic, chili, extra virgin olive oil, speck (smoked prosciutto), white wine, chicken stock, parmigiano, butte

linguine alle vongole [con sugu rosso o bianco] | 24
house-made linguine with choice of white or red clam sauce, garlic and red pepper flake

tagliatelle alla boscaiola | 17
house-made tagliatelle with a boscaiola sauce (heavy cream, white wine, peas, mushrooms, pancetta, chicken, parmigiano)

linguine con porcini | 28
house-made linguine, porcini mushroom sauce (fresh porcini, dried porcini, onion, garlic, white wine, chicken broth)

linguine al salmone | 17
house-made linguine, fresh salmon, garlic, red pepper flake, white wine, marinara

tagliolini al ragu di agnello | 26
house-made thin tagliolini with a lamb ragu (braised lamb in white wine, onions, garlic, tomato and sicilian oregano)

panini (entreé)

All sandwiches are served with Italian potato salad (redskin potatoes, garlic, fennel, greens, onions and limencello vinaigrette)

panino di parma | 13
prosciutto di parma, fresh mozzarella, tomato, arugula and pesto on fresh pugliese bread

panino rustico | 11
sopressata, mortadella, capicollo, muenster cheese, roasted peppers, tomato, lettuce, red onion, red wine–anchovy vinaigrette on fresh pugliese bread

panino vegetariano con funghi grigliati | 11
grilled marinated portabella cap, grilled red onions, roasted marinated red & yellow peppers, tomato, lettuce, goat cheese, basil, herb aioli on brioche bun

panino al petto di pollo grigliato | 12
grilled marinated chicken breast, grilled red onion, applewood smoked bacon, smoked
gouda, arugula pesto, herb aioli, lettuce and tomato on a herb ciabatta bun

hamburger affumicato | 14
50% ground beef/50% ground applewood smoked bacon, havarti, avocado mash, spicy bomba mayo, tomato and red onion on a brioche bun

burger ai rapini*| 14
all beef patty, braised rapini, imported sharp provolone, tomato, red onion and herb aioli on a brioche bun

panino con porchetta | 12
cantoro’s own porchetta, salmoriglio, red onion, tomato, lettuce, imported sharp provolone on pugliese bread

piadina affumicato di salmone | 17
smoked salmon, roasted garlic herbed cream cheese, tomato and baby arugula

piadina mortadella | 17
thinly sliced mortadella, provolone, baby arugula, tomato and pesto alla genovese

piadina classico | 13
stracchino cheese, prosciutto and baby arugula


Proprietors | Fallone Family
Executive Chef | Anthony Calabrese
General Manager/Sommelier | Alex Bazzy
Restaurant Manager | David Oliver
Assistant Restaurant Manager | Victor Padilla

Parties of 6 or more will be one check & 20% gratuity
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

antipasto (starters)

affettati misti | 11 | 15 | 19
mixed cured meat tastings with olives and capers

formaggi misti | 11 | 15 | 19
mixed cheese board tastings with nuts and honey

fritto misto | 14
fried calamari, shrimp, zucchini, lightly battered

Napoli caprese | 13
d.o.p. bufala mozzarella, fresh seasonal tomatoes, basil, pesto, extra virgin olive oil, balsamic and red wine vinegar pearls

zuppa di cozze e vongole | 16
mussels, clams, garlic, chili, white wine, fume, tomatoes

carpaccio | 15
thinly sliced, raw beef tenderloin, capers, red onion, parsley, lemon, arugula and shaved parmigiano

burrata al tartufo nero | 15
black truffle burrata, san daniele prosciutto, fried shishito peppers, marinated grape tomatoes (extra virgin olive oil, fresh basil, garlic)

bruschetta classica Toscana | 8
toasted bread, tomato, basil, olive oil, garlic

bruschetta con salsiccia e mozzarella | 9
toasted bread, buffalo mozzarella, ground sausage, basil, olive oil

griilled vegetables | 13
zucchini, roasted peppers, eggplant, tomatoes, olive oil

insalate (salad) / zuppe (soup)

minestrone | made with pork | 7

insalata mista | 7
mixed greens, grape tomato, red onion, cucumber, croutons, balsamic vinaigrette

radicchio e lattuga di boston | 11
radicchio, boston bibb lettuce, tomatoes, gorgonzola, toasted hazelnuts, red onions, moscato golden raisins, red wine vinaigrette

rucola e parmigiano | 8
arugula, shaved parmigiano, lemon, extra virgin olive oil

sfizosa | 11
fresh orange slices, thinly sliced fennel, balsamic glaze, arugula

Cantoro | 11
marinated artichokes, cannellini beans, radicchio, shaved parmesan

primi (pasta)

ravioli di vitello con pomodoro e panna | 19
house-made veal ravioli with palomino sauce

tagliatelle alla bolognese | 19
house-made tagliatelle with traditional meat sauce (equal parts ground veal, beef, sausage, pancetta)

fettuccine portone | 24
fresh fettuccine, leeks, ground sausage, white wine, olive oil, concasse of tomato

gnocchi four cheeses | 21
house-made ricotta gnocchi with Italian formaggi variety

tagliolini al ragu di agnello | 26
house-made thin tagliolini with a lamb ragu

penne alla vodka | 19
imported penne pasta, pancetta, onion, vodka, tomato, red pepper flake, cream and scallions

linguine alle vongole [con sugo rosso o bianco] | 24
house-made linguine with choice of white or red clam sauce, garlic and red pepper flake

risotto gamberetti e zafferano | 26
risotto with fresh saffron, shrimp and peas, finished with butter and parmigiano

linguine al nero di seppia alla pescatore | 39
house-made fresh squid ink linguine, clams, mussels, calamari, shrimp, scallops, fresh garlic, chili flake, white wine, fume and tomato

fettuccine Oriano | 24
fresh fettuccine with shrimp, artichokes, dry vermouth, touch of cream

secondi (entreé)

pollo alla sorrentina | 21
sautéed chicken scaloppini fresh lemon, white wine, mixed mushrooms, artichoke, capers, butter sauce with baked polenta and rapini

vitello con funghi | 28
sautéed veal scaloppini, mixed mushroom marsala sauce with baked polenta and rapini

salmone alla siciliana | 26
salmon filet, topped with seasoned bread crumbs, grape tomato, basil, served with roasted redskin potatoes with onions, garnished with pesto

saltimbocca alla romana* | 36
medallions of veal tenderloin, fontina valle d’aosta, prosciutto di parma, in a light sage demi glace served with roasted redskin potatoes with onions & roasted garlic cloves and green beans almandine

branzino alla griglia | 34
grilled mediterranean sea bass, cannellini beans with roasted vegetables, green beans almandine, limoncello vinaigrette

filetto di manzo* | 38
grilled 10oz. filet mignon with red wine glace de veau, yukon gold potatoes with garlic and rosemary and braised tri-colored swiss chard

costoletta di vitello*| 46
grilled veal rib chop with mixed mushroom glace de veau, yukon gold potatoes with garlic and rosemary and braised tri-colored swiss chard

agnello alla scottadito* | 46
grilled colorado rosen rib chops of lamb, lambrusco and aceto di balsamico, yukon gold potatoes with garlic and rosemary and braised tri-colored swiss chard

gorgonzola ribeye* | 39
marinated grilled 16oz. ribeye, gorgonzola dolce latte cream, aceto di balsamico, yukon gold potatoes with garlic and rosemary and braised tri-colored swiss chard


Proprietors | Fallone Family
Executive Chef | Anthony Calabrese
General Manager/Sommelier | Alex Bazzy
Restaurant Manager | David Oliver
Assistant Restaurant Manager | Victor Padilla

Parties of 6 or more will be one check & 20% gratuity
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Lunch Menu (PDF)
Dinner Menu (PDF)

Our Menus

Click on the toggles to open our menus, or download PDFs of the menus.

antipasto (starters)

affettati misti | 11 | 15 | 18
mixed cured meat tastings (of 3 | 5 | 7)

formaggi misti | 11 | 15 | 18
mixed cheese board tastings (of 3 | 5 | 7)

olive miste | 9
mixed marinated olive bowl

caprese | 13
d.o.p. bufala mozzarella, fresh seasonal tomatoes, basil, pesto, extra virgin olive oil

calamari peperonati | 14
lightly floured and fried, tossed with sweet, sour and spicy pepper with fresh lemon and marinara sauce

zuppa di cozze | 14
mussels, garlic, chili, white wine, fumé, tomatoes

trio di bruschette | 9
grilled italian bread top with fresh tomato basil – cannellini bean mixed with roasted vegetables (zucchini, yellow squash, onions and bell peppers) – grilled vidalia onions mixed with gorgonzola, walnuts and chestnut honey

salsiccia alla griglia | 11
grilled cantoro sausage, sautéed diced potatoes, bell peppers, cantoro’s extra virgin olive oil

calamari alla griglia | 14
grilled calamari, grilled lemon and zucchini, limoncello vinaigrette

gamberi alla griglia | 17
grilled jumbo shrimp, fresh chili & lemon marinade, farro with grilled vegetables

zuppe (soup)

minestrone | made with pork | 7

zuppa del giorno | may be made with beef, pork or chicken | 7

insalate (salad)

insalata mista | 7
mixed greens, grape tomato, red onion, cucumber, croutons, balsamic vinaigrette

rucola e parmigiano | 8
baby arugula, shaved parmigiano, lemon, extra virgin olive oil

radicchio e lattuga di boston | 11
radicchio, boston bibb lettuce, tomatoes, gorgonzola, toasted hazelnuts, red onions, moscato golden raisins, red wine vinaigrette

insalata di calamari caldi | 18
mixed green, red onions, grape tomatoes, olives, capers, red wine anchovy vinaigrette, topped with warm crisp calamari (calamari can be grilled upon request)

finocchio e arancia | 11
fresh orange slices, thinly sliced fennel, balsamic glaze, micro arugula

polo o vitello paillard | 13 | 19
baby arugula salad with tomato, red onion, shaved parmigiano, extra virgin olive oil and fresh lemon juice topped with grilled marinated chicken or veal

primi (pasta)

spaghetti alla marinara | 14
imported spaghetti with marinara sauce and basil

ravioli di vitello con pomodoro e panna | 19
house-made veal ravioli with palomino sauce

tagliatelle alla bolognese | 19
house-made tagliatelle with traditional meat sauce (equal parts ground veal, beef, sausage, pancetta)

penne alla puttanesca | 14
imported penne pasta with puttanesca sauce (white wine, garlic, anchovy, capers, olives, red onion, red pepper flake, marinara)

ravioli alla napoletana | 16
house-made cheese ravioli with marinara sauce, fresh basil and cantoro’s extra virgin olive oil

penne alla vodka | 19
imported penne pasta, pancetta, onion, vodka, tomato, red pepper flake, cream and scallions

gnocchi con funhi asparadi e speck| 29
house-made fresh ricotta gnocchi, sautéed asparagus, mushrooms, shalltos, garlic, chili, extra virgin olive oil, speck (smoked prosciutto), white wine, chicken stock, parmigiano, butte

linguine alle vongole [con sugu rosso o bianco] | 24
house-made linguine with choice of white or red clam sauce, garlic and red pepper flake

tagliatelle alla boscaiola | 17
house-made tagliatelle with a boscaiola sauce (heavy cream, white wine, peas, mushrooms, pancetta, chicken, parmigiano)

linguine con porcini | 28
house-made linguine, porcini mushroom sauce (fresh porcini, dried porcini, onion, garlic, white wine, chicken broth)

linguine al salmone | 17
house-made linguine, fresh salmon, garlic, red pepper flake, white wine, marinara

tagliolini al ragu di agnello | 26
house-made thin tagliolini with a lamb ragu (braised lamb in white wine, onions, garlic, tomato and sicilian oregano)

panini (entreé)

All sandwiches are served with Italian potato salad (redskin potatoes, garlic, fennel, greens, onions and limencello vinaigrette)

panino di parma | 13
prosciutto di parma, fresh mozzarella, tomato, arugula and pesto on fresh pugliese bread

panino rustico | 11
sopressata, mortadella, capicollo, muenster cheese, roasted peppers, tomato, lettuce, red onion, red wine–anchovy vinaigrette on fresh pugliese bread

panino vegetariano con funghi grigliati | 11
grilled marinated portabella cap, grilled red onions, roasted marinated red & yellow peppers, tomato, lettuce, goat cheese, basil, herb aioli on brioche bun

panino al petto di pollo grigliato | 12
grilled marinated chicken breast, grilled red onion, applewood smoked bacon, smoked
gouda, arugula pesto, herb aioli, lettuce and tomato on a herb ciabatta bun

hamburger affumicato | 14
50% ground beef/50% ground applewood smoked bacon, havarti, avocado mash, spicy bomba mayo, tomato and red onion on a brioche bun

burger ai rapini*| 14
all beef patty, braised rapini, imported sharp provolone, tomato, red onion and herb aioli on a brioche bun

panino con porchetta | 12
cantoro’s own porchetta, salmoriglio, red onion, tomato, lettuce, imported sharp provolone on pugliese bread

piadina affumicato di salmone | 17
smoked salmon, roasted garlic herbed cream cheese, tomato and baby arugula

piadina mortadella | 17
thinly sliced mortadella, provolone, baby arugula, tomato and pesto alla genovese

piadina classico | 13
stracchino cheese, prosciutto and baby arugula


Proprietors | Fallone Family
Executive Chef | Anthony Calabrese
General Manager/Sommelier | Alex Bazzy
Restaurant Manager | David Oliver
Assistant Restaurant Manager | Victor Padilla

Parties of 6 or more will be one check & 20% gratuity
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

antipasto (starters)

affettati misti | 11 | 15 | 19
mixed cured meat tastings with olives and capers

formaggi misti | 11 | 15 | 19
mixed cheese board tastings with nuts and honey

fritto misto | 14
fried calamari, shrimp, zucchini, lightly battered

Napoli caprese | 13
d.o.p. bufala mozzarella, fresh seasonal tomatoes, basil, pesto, extra virgin olive oil, balsamic and red wine vinegar pearls

zuppa di cozze e vongole | 16
mussels, clams, garlic, chili, white wine, fume, tomatoes

carpaccio | 15
thinly sliced, raw beef tenderloin, capers, red onion, parsley, lemon, arugula and shaved parmigiano

burrata al tartufo nero | 15
black truffle burrata, san daniele prosciutto, fried shishito peppers, marinated grape tomatoes (extra virgin olive oil, fresh basil, garlic)

bruschetta classica Toscana | 8
toasted bread, tomato, basil, olive oil, garlic

bruschetta con salsiccia e mozzarella | 9
toasted bread, buffalo mozzarella, ground sausage, basil, olive oil

griilled vegetables | 13
zucchini, roasted peppers, eggplant, tomatoes, olive oil

insalate (salad) / zuppe (soup)

minestrone | made with pork | 7

insalata mista | 7
mixed greens, grape tomato, red onion, cucumber, croutons, balsamic vinaigrette

radicchio e lattuga di boston | 11
radicchio, boston bibb lettuce, tomatoes, gorgonzola, toasted hazelnuts, red onions, moscato golden raisins, red wine vinaigrette

rucola e parmigiano | 8
arugula, shaved parmigiano, lemon, extra virgin olive oil

sfizosa | 11
fresh orange slices, thinly sliced fennel, balsamic glaze, arugula

Cantoro | 11
marinated artichokes, cannellini beans, radicchio, shaved parmesan

primi (pasta)

ravioli di vitello con pomodoro e panna | 19
house-made veal ravioli with palomino sauce

tagliatelle alla bolognese | 19
house-made tagliatelle with traditional meat sauce (equal parts ground veal, beef, sausage, pancetta)

fettuccine portone | 24
fresh fettuccine, leeks, ground sausage, white wine, olive oil, concasse of tomato

gnocchi four cheeses | 21
house-made ricotta gnocchi with Italian formaggi variety

tagliolini al ragu di agnello | 26
house-made thin tagliolini with a lamb ragu

penne alla vodka | 19
imported penne pasta, pancetta, onion, vodka, tomato, red pepper flake, cream and scallions

linguine alle vongole [con sugo rosso o bianco] | 24
house-made linguine with choice of white or red clam sauce, garlic and red pepper flake

risotto gamberetti e zafferano | 26
risotto with fresh saffron, shrimp and peas, finished with butter and parmigiano

linguine al nero di seppia alla pescatore | 39
house-made fresh squid ink linguine, clams, mussels, calamari, shrimp, scallops, fresh garlic, chili flake, white wine, fume and tomato

fettuccine Oriano | 24
fresh fettuccine with shrimp, artichokes, dry vermouth, touch of cream

secondi (entreé)

pollo alla sorrentina | 21
sautéed chicken scaloppini fresh lemon, white wine, mixed mushrooms, artichoke, capers, butter sauce with baked polenta and rapini

vitello con funghi | 28
sautéed veal scaloppini, mixed mushroom marsala sauce with baked polenta and rapini

salmone alla siciliana | 26
salmon filet, topped with seasoned bread crumbs, grape tomato, basil, served with roasted redskin potatoes with onions, garnished with pesto

saltimbocca alla romana* | 36
medallions of veal tenderloin, fontina valle d’aosta, prosciutto di parma, in a light sage demi glace served with roasted redskin potatoes with onions & roasted garlic cloves and green beans almandine

branzino alla griglia | 34
grilled mediterranean sea bass, cannellini beans with roasted vegetables, green beans almandine, limoncello vinaigrette

filetto di manzo* | 38
grilled 10oz. filet mignon with red wine glace de veau, yukon gold potatoes with garlic and rosemary and braised tri-colored swiss chard

costoletta di vitello*| 46
grilled veal rib chop with mixed mushroom glace de veau, yukon gold potatoes with garlic and rosemary and braised tri-colored swiss chard

agnello alla scottadito* | 46
grilled colorado rosen rib chops of lamb, lambrusco and aceto di balsamico, yukon gold potatoes with garlic and rosemary and braised tri-colored swiss chard

gorgonzola ribeye* | 39
marinated grilled 16oz. ribeye, gorgonzola dolce latte cream, aceto di balsamico, yukon gold potatoes with garlic and rosemary and braised tri-colored swiss chard


Proprietors | Fallone Family
Executive Chef | Anthony Calabrese
General Manager/Sommelier | Alex Bazzy
Restaurant Manager | David Oliver
Assistant Restaurant Manager | Victor Padilla

Parties of 6 or more will be one check & 20% gratuity
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Lunch Menu (PDF)
Dinner Menu (PDF)
Plymouth Private Dining

Cantoro Trattoria Plymouth

15550 N. Haggerty Rd., Plymouth, MI 48170 [Get Directions] (734) 667-1199

Coffee Service
Daily, Starting at 10am

Lunch Service
Mon-Sat 11am – 2pm; Closed on Labor Day
Sunday 11am – 4pm (Dinner Menu)

Dinner Service
Mon-Sat 4:30pm – 10pm; Closed on Labor Day
Sunday 11am – 4pm

Reservations:
(734) 667-1199

Stay in the Loop.

Get notified of events and specials.

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