IL PUNTO (2)

The aromas of the kitchen swirls into the dinning room at Il Punto.

Authentic italian food and wine.

SUMMER IN ITALIA. JULY 9th-SEPT 29 th.  

DINNER

ANTIPASTI

  STUZZICHINO                                                                     13

COLD TIMBALLO SHAVED PARMIGIANO, ARTICHOKE HARTS, ARUGULA,

SUNDREIED TOMATOES ROASTED PEPPERS, MUSHROOMS

SFIZI ALL’ ITALIANA                                                      15

PROSCIUTTO, MOZZARELLA CHEESE, GRANA PADANO, MORTADELLA,

SOPRESSATA, ROASTED PEPPERS AND OLIVES

MELANZANE SOTT’OLIO                                                              10

EGGPLANT CARPACCIO, BALSAMIC VINEGAR AND EXTRA VIRGIN OLIVE OIL

CALAMARI FRITTI                                                                          12

FRIED CALAMARI TOMATO SAUCE WITH A HINT OF HEAT

CARPACCIO DI MANZO                                                                 14

PAPER THIN SLICES OF PEPPERS CRUSTED FILET MIGNON, ARUGULA,

SHAVED PARMIGIANO AND LEMON DRESSING

TORTINE DI GRANCHIO                                                                14

MINATURE CRAB CAKES, FRISSE, CORN, FRIED CAPERS, FENNEL, ROASTED

PEPPERS AND SPICY SAUSE

POLIPO SU BRUSCHETTA                                           13           

PANZANELLA OF GRILLED OCTOPUS, DICED TOMATO, CAPERBERRIES,

OLIVES, RED ONIONS AND CRUTONS

SEPPIOLINE AL FORNO                                                               14

BABY SEPPIA   (TENDER SQUID) HERB CRUSTED AND BAKED

CRUDO DI TONNO                                                          14

SLICED PEPPERCRUSTED TUNA WITH FRISSE, FENNEL, ROASTED RED PEPPERS, FRIED

CAPERS, GARLIC CRUTONS AND GINGER MUSTARD SAUCE

CARCIOFINI RIPIENI                                                       12

STUFFED ARTICHOKE HARTS, BAKED IN FRESH TOMATO SAUCE

AFFETTATO DI CINGHIALE                                        12

PAPER THIN SLICES OF WILD BOAR, MESCULIN, MARINATED EGGPLANT, CHERRY

TOMATO AND DRIZZELED WITH PEAR WINE REDUCTION

CRUDO DI POLIPO                                                          13

SLICED RAW BABY OCTOPUS, ROASTED PEPPERS, SUNDRIED TOMATOE

AND MARINATED EGGPLANT

CRUDO DI SEPPIA                                                                        13

SLICED RAW BABY SEPPIA, FRISSE AND LEMON DRESSING

MINESTRE

MINESTRONE                                                                     10

THE ORIGINAL VEGETABLE SOUP

PASTA E FAGIOLI                                                                             10

PASTA AND BEANS

PISELLI CON SEPPIE                                                     11

FRESH GREEN PEA SOUP WITH SQUID

CONTORNI

BIETOLE STUFATE                                                          6

STEWED SWISS CHARDS IN VEGETABLE BROTH, CHERRY TOMATOES AND

PARMIGIANO CHEESE

RAPETTE E FAGIOLI                                                      8

BABY BROCCOLI RABE WITH BAKED WHITE BEANS

CICORIE E FAVE                                                                                6

BITTER GREENS WITH FAVA BEANS PUREE

PATATE E ZUCCA                                                                            6

BRAISED SQUASH WITH POTATOES, GARLIC AND EXTRA VIRGIN OLIVE OIL

PATATINE FRITTE E INSALATA                                                7

FRIED POTATOES AND BABY GREENS

INSALATE

CETRIOLI E POMODORI                                                                  9

CUCUMBERS, TOMATOES AND BALSAMIC DRESSING

MORE DI GELSI                                                                                10

BABY GREENS, CHERRY TOMATOES, BERRIES AND HONEY, TOASTED,

WALNUTS AND BALSAMIC DRESSING

PERA                                                                                       9

PEAR POACHED IN RED WINE, WITH CINNAMON STICKS, SERVED WITH ARUGULA, GORGONZOLA CHEESE, BACON, WALNUTS AND LEMON DRESSING

INSALATA DI FINOCCHI, ARANCE E FRUTTI DI BOSCO 10

ORANGE , FENNEL, MIXED WILD BERRIES AND BALSAMIC DRESSING

INSALATA GRECA IL PUNTO                                     11

GRILLED CHICKEN, SHRIMP, CUCUMBERS, PEPPERS, TOMATOES, OLIVES, FETA CHEESE LEMON DRESSING

    PRIMI

FUSILLI LUCANI CON SEPPIOLINE RIPIENE                             15

WITH STUFFED BABY SQUID (SEPPIA) IN TOMAOTE SAUCE

TORTELLONI NERI CON   CODA DI ROSPO                                16

LARGE TORTELLINI STUFFED WITH MONK FISH AND FLAVORED WITH CRAB MEAT IN A GINGER LEMON CREAM SAUCE

PIZZOCCHERI AI FRUTTI DI BOSCO                                          15

SHORT RIBBONS OF HOMEMADE WHOLE WHEAT PASTA, RASPBERRY VODKA, PORCINI MUSHROOMS, SPLASH OF TOMATO SALSA , SHALLOTS AND SAGE

SPAGHETTI AL PEPERONCINO E PESTO DI CARCIOFI             15

RED SPAGHETTI WITH ARTICHOKE OLIVE PESTO

PACCHERI AL SUGO DI GUANCIALE                            15

LARGE RIGATONI WITH BEEF CHEEKS, FRESH GROUND TOMATOE AND SPICES

PAPPARDELLE DELLA SELVA NERA                            16

WIDE RIBBONS OF PASTA, MORE DI GELSI, PINOLI NUTS, AMARENA, RASPBERRY VODKA, BLUEBERRY GRAPPA, ASIAGO CHEESE, AND FRESH MINT LEAF

TIMBALLO                                                                               18

LAYERS OF WIDE RIBBONS PASTA, BECHAMEL, MEAT RAGU, AND PARMIGIANO REGGIANO

CONCHIGLIE CON CAVOLFIORI, GAMBERI E BROCCOLI                      15

TINY PASTA SHELLS, CAULIFLOWER, RED ONION, GARLIC, CAPERS, ANCHOVIES, OLIVES, SHRIMP AND BROCCOLI

STRASCINATE AL SUGO                                                           15

EARLOBE SHAPED PASTA WITH TRADITIONAL MEDITERRANEAN RAGU

RISOTTO AI FRUTTI DI MARE                                       18

RISOTTO WITH MIXED SEAFOOD (CLAMS, MUSSELS, CALAMARI, SEA SCALLOPS AND SHRIMPS)

LUNE D’ARAGOSTA                                                                  16

LOBSTER RAVIOLI IN A PINK COGNAC SAUCE

STROZZAPRETI AL SUGO DI CINGHIALE                                  15

PRIEST STRANGLER PASTA WITH CHERRY VODKA AND WILD BOAR RAGU

ZITI MELANZANE AL FORNO                                                     15

PASTA WITH EGGPLANT, TOMATO SAUCE, AND FRESH MOZZARELLA CHEESE GRATINE

SECONDI

ORATA ALLA BOSCAIOLA                                                       25

ROASTED FILLET OF SEA BREAM , RED MEDIERRANEAN SHRIMP, PORCINI MUSHROOMS AND GRILLED POTATOES

CONIGLIO ALLA CACCIATORA                                                 24

STEWED RABBIT WITH MUSHROOMS IN A WHITE WINE SAUCE

CIOPPINO                                                                                 27

RED SNAPPER, STRIPED BASS, MONK FISH, SHRIMPS, MUSSELS, CLAMS, SCALLOPS AND CALAMARI IN A FISH BROTH

BISTECCA DI MANZO ARROSTITA                                            32

CHAR GRILLED SIRLOIN STEAK WITH ROASTED POTATOES AND VEGETABLES

POLLO ASSUT ASSUT                                                  20

CHICKEN PIECES ON THE BONE SAUTEED WITH GARLIC, ROSEMARY, LEMON JUICE AND A SPLASH OF WHITE WINE

SPIGOLA IN TEGAMINO                                                            24

FILLET OF STRIPPED BASS WITH SCALLIONS, OLIVES, CHERRY TOMATOES, FRESH HERBS IN A WHITE WINE SAUCE

SARAGO OREGANATO                                                  24

OVEN ROASTED PORGIE, CRUSTED WITH HERB BREAD CRUMBS, ROASTED POTATOES AND VEGETABLES

LOMBATINA AL VINCOTTO