Roberto Restaurant the Bronx Dinner Menu
Menu prices subject to change

ANTIPASTI

Parmigiana di Melanzane e Zucchine 15
breaded eggplant zucchini layered with melted bocconcini scamorza

Cotechino con Fagioli e Broccoli di Rapa 16
northern Italian sausage served with cannellini beans sautéed broccoli rabe

Mozzarella alla Caprese 18
fresh sliced mozzarella served with roasted peppers, black olives marinated mushrooms over sliced tomato

Scamorza 17
smoked mozzarella half melted over spinach with black olives roasted peppers

Burrata & Barbabietole 17
buttermilk mozzarella served with red yellow beets a touch of balsamico

Burrata & Aragosta MP
buttermilk mozzarella topped with fresh Maine lobster, cherry tomatoes, scallions, tostini, drizzled extra virgin olive oil

Antipasto Freddo 15
provolone, salami, zucchini, cauliflower, roasted peppers eggplant

Salumi e Formaggi 21
prosciutto, soppressata, finocchiona, parmegiano reggiano, cacio romano olives

Insalata di Bocconcini 21
bite sized mozzarella, roasted peppers, sundried tomatoes, sopressata spiedini alla romana served over a mixed green salad

Insalata Finocchio 13
mixed green salad topped with thinly sliced fennel, gorgonzola cheese, toasted walnuts, finished in a red wine vinaigrette

Antipasto alla Pescatore 17
an array of clams mussels served in a fresh tomato sauce or white wine garlic

Zuppa di Vongole e Patate 17
Mediterranean clams served with diced potatoes in a light, flavorful tomato sauce

Polipo alla Griglia 17
grilled octopus served with fresh sliced tomatoes, capers, cannellini beans topped in extra virgin olive oil

Calamari e Gamberi alla Griglia 18
grilled calamari shrimp served over a mescaline salad drizzled with extra virgin olive oil freshly squeezed lemon

Gamberi e Fagioli 15
shrimp tossed with white cannellini beans a sprinkling of balsamic vinegar

PRIMI PIATTI

Cavatelli e Cavolfiori 21
cavatelli with cauliflower sautéed in garlic olive oil, topped with toasted breadcrumbs

Cavatelli con Salsiccia e Broccoli di Rapa 25
cavatelli with Italian sausage broccoli rabe sautéd in garlic olive oil

Radiatori in Cartoccio 23
radiatori with baked cherry tomatoes, fresh porcini mushrooms topped with toasted bread crumbs Parmigiano Reggiano cheese cooked in foil on the grill

Fusilli in Cartoccio 28
fusilli with clams, mussels, shrimp fresh tomatoes cooked in foil on the grill

Maffalde in Cartoccio 25
maffalde with smoked Long Isl duck, red yellow beets, kale mascarpone cheese cooked in foil on the grill

Risotto al Barolo 25
Italian Arborio rice cooked in a Barolo wine with radicchio taleggio cheese

Tubettini con Polipo e Fave 27
tiny tubular pasta sautéed with grilled octopus, fava beans baby clams

Penne Melanzane e Provola Affumicata 23
penne in light fresh tomato sauce, with marinated eggplant smoked mozzarella

Penne con Piselli e Guanciale 24
penne sautéed with green peas cured Italian pork cheeks, finished in a cream of truffle topped with shaved pecorino cheese

Bucatini al Modo Mio 21
long tubular pasta served in a creamy zucchini sauce topped with fresh herbs Parmigiano-Reggiano cheese

Pasta Integrale e Pomodorini 21
*whole wheat pasta sautéed with fresh cherry tomatoes, basil, topped with toasted breadcrumbs

ZUPPE

Pasta e Fagioli 14
soup made with a mix of short pasta beans, prepared with prosciutto parsley

Stracciatella 11
chicken broth with spinach egg drops

SECOND PIATTI

POLLO

Cotoletta di Pollo alla Caprese 21
breaded chicken cutlet topped with diced fresh tomatoes melted bocconcini, served over mescaline salad

Pollo Piccante 20
chicken cutlet served with hot cherry peppers finished in a white wine sauce

Pollo con Spinaci 22
chicken cutlet, topped with spinach, prosciutto, melted mozzarella finished in a marsala wine

Pollo con zucchine e Pesto 21
grilled chicken cutlet, topped with grilled zucchini basil pesto, served over mescaline salad

Pollo alla Diavola 21
chicken on the bone served with spicy sundried tomato sauce, rosemary, topped with melted gorgonzola

Pollo alla Paesana 23
chicken on the bone served with sausage, peppers, mushrooms, finished in a balsamic vinegar

PESCE

Tagliata di Pescespada 28
grilled swordfish served with thinly sliced fennel, finished in a blood orange sauce

Salmone al Balsamico e Cipolla 25
grilled salmon topped with caramelized onions finished in a balsamic reduction

Spigola Chilena Marechiara 29
chilean sea bass served with clams mussels, finished in a light tomato sauce

VITELLO

Vitello con Patate e Porcini 28
veal scaloppini served with thinly sliced potatoes porcini mushrooms

Vitello al Cotechino 27
veal scaloppini served with sliced cotechino, melted fontina cheese, finished in a white wine sage sauce

Cotoletta di Vitello 28
veal cutlet sautéed in a white wine sauce topped with prosciutto, grilled zucchini, topped with melted fontina cheese

Costata di Vitello alla Griglia 39
grilled veal chops served with sautéed peppers mushrooms

AGNELLO

Ossobuco di Agnello Brasato 29
lamb shank, braised in red wine, carrots & onions, served with risotto cannellini beans

MANZO, CONIGLIO, MAILAE

Coniglio a Doppia Cottura 26
grilled half rabbit, sautéed with rosemary, spinach, potatoes carrots

Taglio Reale di Manzo alla Griglia 26
grilled skirt steak topped with sliced tomato, arugula, red onion basil pesto, finished with extra virgin olive oil

Bistecca alla Peroni 29
rib eye steak topped with cherry peppers gorgonzola cheese, finished in a Peroni beer sauce

Costata di Maiale alla Griglia 23
grilled double cut Berkshire pork chop served with sautéed artichokes, guanciale parmesan crusted potatoes

CONTORNI

Broccoli di Rape Saltati 11
broccoli rabe sautéed with garlic oil

Escarole ai Capperi 11
sautéed with garlic, oil, capers achovies