Menus2019-08-05T18:43:14+00:00

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)

Half | Full

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 | Michael Huber

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 | 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

assaggini di salsicce casalinghe | 16
trio of house-made sausage with accompaniment’s

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

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

scamorza alla piastra | 13
sopresatta, arugula, lemon, smoked mozzarella

zucchine fritte | 13
breaded zucchine, fresh dill aioli, white quinoa with onions, carrots, celery, bell peppers and jalapeno peppers

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

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

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

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

carpaccio di salmone* | 19
house cured salmon, extra virgin olive oil, lemon, dill, red onions and capers

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

caponata | 15
roasted mixture of eggplant, zucchini, yellow squash, onion, bell peppers, celery, fennel, golden raisins, olives, capers, pine nuts and tomato. baguette crostini, fresh cilengine mozzarella and basil

polipo all’ arrabbiata | 19
baby octopus sautéed in a spicy tomato sauce, slow cooked pinto beans, spinach and grilled bread

peperoncino | 11
fried hungarian hot peppers, red shepard peppers, onions, roasted garlic gloves. grilled bread and shaved parmigiano reggiano

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

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

insalata di cavoli | 13
baby kale salad with roasted sweet potato, dried cranberries, roasted walnuts, red onion, with a roasted shallot sherry 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)

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

insalata di ceci | 13
ceci beans, roasted carrots, roasted parsnips, red onion, cucumber, red bell peppers, bibb lettuce, radicchio, honey dijon vinaigrette

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

insalata di mele | 13
spiced roasted apples (sugar, cinnamon, nutmeg) toasted pecans, red onion, brandied raisins, spring mix, crumbled goat cheese, cider vinaigrette

primi (pasta)

half order | full order

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)

strozzapretti alla barese | 19
house-made strozzapretti pasta with rapini, red pepper flake and ground italian sausage

elicoidali alla norcina | 19
house-made elicoidali, cream, tomato, ground sausage, white wine and white truffle oil

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

gnocchi con ragu di vitello blanco | 26
house-made fresh ricotta gnocchi, white veal ragu, finished with fresh sage, parmigiano and butter

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

risotto porcini e salsiccia | 29
porcini risotto with house-made italian sausage, parmigiano and butter

tagliolini con melanzane arrosto | 24
house-made fresh tagliolini pasta, roasted eggplant, marinara, pine nuts, fresh basil, parmigiano and shaved ricotta salata

linguini con crema di zucca | 19
house-made fresh linguini, roasted butternut squash puree, heavy cream, parmigiano, butter, fried sage leaves with a hazelnut crunch.

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

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

brasato di agnello* | 41
braised colorado lamb shanks, polenta & rapini


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

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.

pizza

All of our Cantoro’s Pizzas are handmade and cooked in our own wood burning Italian pizza oven

#1 porchetta | 17
house-made porchetta, thinly sliced, roasted vidalia onion, roasted hungarian hot peppers, pesto alla genovese, fresh mozzarella, grated parmigiano

#2 salsiccia e funghi | 17
house ground sausage, roasted mixed mushrooms (oyster, shitake, cremini, button), roasted vidalia onions, taleggio and fresh mozzarella

#3 melanzane | 17
roasted eggplant, fresh mozzarella, whole roasted garlic cloves, tomato sauce, fresh basil and parmigiano reggiano

#4 patate e pancette | 15
yukon gold potatoes, pancetta, spinach, rosemary, fresh mozzarella and egg

#5 san daniele | 17
san daniele prosciutto (18 mo. aged), fresh mozzarella and arugula dressed in house-made pesto

#6 gorgonzola | 17
gorgonzola dolce latte, roasted vidalia onion, speck (smoked prosciutto), walnuts, fresh mozzarella, arugula and balsamic glaze

#7 pistacchio di bronte | 17
house ground sausage, house-made pistacchio pesto, fresh mozzarella

#8 spinaci | 16
fresh spinach, extra virgin olive oil, garlic, chili flake, fresh mozzarella, parmigiano reggiano

#9 margherita | 13
tomato sauce, fresh mozzarella, basil, and extra virgin olive oil

#10 rucola & bresaola | 17
italian beef (cured in the same manner as prosciutto), tomato sauce, fresh mozzarella, arugula, shaved parmigiano reggiano, fresh grape tomatoes, olive oil, salt & pepper

#11 heirloom tomato | 16
fresh marinated heirloom tomatoes (extra virgin olive oil, garlic, basil), parmigiano, fresh mozzarella, salt & pepper

#12 salsiccia peperonata | 15
tomato sauce, house ground sausage, roasted vidalia onions, roasted red & yellow bell peppers, dried sicilian oregano and fresh mozzarella

#13 diavola | 16
tomato sauce, hot sopressata, hot capicola, house ground sausage, hungarian hot peppers and fresh mozzarella

#14 primavera | 15
fresh mozzarella, tomato sauce, zucchini, yellow squash, roasted red onions, roasted mixed mushrooms (oyster, shitake, cremini, button), marinated tomato, scallions and balsamic glaze

#15 focaccia | 7
house-made focaccia, sea salt, rosemary, extra virgin olive oil


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

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
Pizza Menu (PDF)

Our Menus

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

All items listed will be sold from 11 a.m. to close

antipasto (starters)

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

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

olive miste | mixed marinated olive bowl- 9

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

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

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

trio di bruschette | 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- 9

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

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

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

zuppe (soup)

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

Insalate (salad)/zuppe (soup)

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

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

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

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

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

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

primi (pasta)

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

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

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

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

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

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

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

linguine alle vongole [CON SUGO ROSSO O BIANCO] | house-made linguine with choice of white or red clam sauce, garlic and red pepper flake- 24

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

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

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

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

panini (entrée)

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

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

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

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

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

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

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

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

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

piadina classico | stracchino cheese, prosciutto, and baby arugula- 13


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

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.

All items listed will be sold from 11 a.m. to close

antipasto (starters)

affettati misti | mixed cured meat tastings with olives and capers

(for 4-5)   $11| $15 | $19

 

formaggi misti | mixed cheese board tastings with nuts and honey

 (for 4-5)   $11| $15 | $19

 

fritto misto | fried calamri, shrimp, zucchini, lightly battered$14

 

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

 

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

 

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

 

burrata al tartufo nero | black truffle burrata, san daniele prosciutto, roasted bell peppers and onions $15

 

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

 

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

 

grilled vegetables |zucchini, roasted peppers, eggplant, tomatoes, olive oil$13

Insalate (salad)/zuppe (soup)

minestrone | made with pork  $7

 

insalata mista | mixed greens, roma tomato, red onion, cucumber, black olives, balsamic vinaigrette  $7

 

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

 

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

 

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

 

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

primi (pasta)

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

 

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

 

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

 

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

 

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

 

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

 

linguine alle vongole bianco | house-made linguine with choice of white clam sauce, garlic and red pepper flake  $24

 

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

 

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

 

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

secondi (entreé)

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

 

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

 

salmone en sugo | pan searedsalmon filet, calamari, mussels, clams, sea scallops, asparagus, white wine, garlic, tomato sauce $32

 

saltimbocca alla romana  | medallions of veal tenderloin, fontina valle d’aosta, prosciutto di parma, in a light sage demi glace served with potatoes and seasonal vegetables $36

 

branzino alla griglia  | grilled Mediterranean sea bass, grilled vegetables, olive oil, lemon, and parsley $34

 

filetto di manzo  | gilled 10oz. filet mignon served with potatoes and grilled vegetables  $38

 

costoletta di vitello  | grilled veal rib chop served with potatoes and grilled vegetables  $46

 

agnello alla scottadito  | grilled colorado rosen rib chops of lamb, Lambrusco and aceto di balsamico, served with potatoes and grilled vegetables  $46

 

grilled rib eye  | olive oil and herbmarinated grilled 16oz. rib eye, served with potatoes and grilled vegetables    $39


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

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.

pizza

All of our Cantoro’s Pizzas are handmade and cooked in our own wood-burning Italian pizza oven

#1  porchetta | house-made porchetta, thinly sliced, roasted vidalia onion, roasted hungarian hot peppers, pesto alla genovese, fresh mozzarella, grated parmigiano- 17

#2  salsiccia e funghi | house ground sausage, roasted mixed mushrooms (oyster, shitake, cremini, button), roasted vidalia onions, taleggio and fresh mozzarella- 17

#3  melanzane | roasted eggplant, fresh mozzarella, whole roasted garlic cloves, tomato sauce, fresh basil and parmigiano reggiano- 17

#4  san daniele | san daniele prosciutto (18 mo. aged), fresh mozzarella and arugula dressed in house-made pesto- 17

#5 gorgonzola | gorgonzola dolce latte, roasted vidalia onion, speck (smoked prosciutto), walnuts, fresh mozzarella, arugula and balsamic glaze- 17

#8  spinaci | fresh spinach, extra virgin olive oil, garlic, chili flake, fresh mozzarella, parmigiano reggiano- 16

#9  margherita | tomato sauce, fresh mozzarella, basil, and extra virgin olive oil- 13

#10  rucola & bresaola | italian beef (cured in the same manner as prosciutto), tomato sauce, fresh mozzarella, arugula, shaved parmigiano reggiano, fresh grape tomatoes, olive oil, salt & pepper- 17

#11  heirloom tomato | fresh marinated heirloom tomatoes (extra virgin olive oil, garlic, basil), parmigiano, fresh mozzarella, salt & pepper- 16

#12  salsiccia peperonata | tomato sauce, house ground sausage, roasted vidalia onions, roasted red & yellow bell peppers, dried sicilian oregano and fresh mozzarella- 15

#13  diavola | tomato sauce, hot sopressata, hot capicola, house ground sausage, hungarian hot peppers and fresh mozzarella- 16

#14  primavera | fresh mozzarella, tomato sauce, zucchini, yellow squash, roasted red onions, roasted mixed mushrooms (oyster, shitake, cremini, button), marinated tomato, scallions and balsamic glaze- 15

#15  focaccia | house-made focaccia, sea salt, rosemary, extra virgin olive oil- 7


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

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)
Pizza Menu (PDF)