Primo Restaurant - Menus

Sample of our Summer Menu
Menu Changes Nightly

Appetizers ~ $9-18

“Funghi Wood fired Pizza with roasted garlic,

nepitella, Mousseron and Cremini mushrooms

*

Escarole Salad with a creamy anchovy-lemon dressing,

Toasted walnuts and Pecorino Romano

*

Olive oil Fried Scamorza. . . smoked mozzarella,

Served with an arugala salad, puttanesca vinaigrette

*

Octopus a la plancha ~ salad of green chick peas,

crisp fried panelle and marinated tomato, lemon vinaigrette

*

Seared Hudson Valley Foie Gras atop vanilla poached rhubarb

first of the season local strawberries,

gingerbread croutons and sylvetta arugula

*

Antipasti…cured meats, garden radishes and pickled peppers,

fig & olive tapenade, goat cheese bruschetta, roasted peppers

*

Farmer Salad…romaine and frisée lettuces tossed

with a lemon~parmesan vinaigrette

olive oil fried croutons, applewood smoked bacon

and a backyard poached egg

*

Insalata Trecolore…Arugula, radicchio and Endive

with balsamic dressing,

drizzled with gorgonzola and fresh black mission figs

*

Emily’s baby lettuces & herbs

with house barrel aged red wine vinaigrette

*

Oysters Two Ways…North Haven, spicy fried

and served with remoulade sauce

wood roasted Pemaquid Oysters

with house cured Tasso ham, leeks and creamed turnip greens

*

Farro, Barley, Beef and Vegetable Soup

with fresh horseradish and horseradish leaves

*

Charcuterie Board…house made country pate on brioche,

Tuscan Liver Mousse with balsamic onions

*

Pasta ~ $24-32

Seared Diver Scallops with Arugula Fettuccine,

tossed with sweet corn, fava beans and their leaves

arugula pesto and garlic chives

*

“Pansôti” pot bellied Ravioli

stuffed with herbs, kale, pancetta, ricotta and an egg yolk

brown butter~pecorino sauce with baby vegetables

*

Sherried Chicken and Ricotta Ravioli

fresh chanterelles, peas and pancetti…

in a light jus with thyme and pea leaves

Mains ~ $25-42

Grilled Pumpkin Swordfish…with San Marzano tomato sauce,

eggplant caponata

grilled polenta & fried baby artichokes

*

Locally caught Halibut atop a

creamy white bean puree

wilted dandelion greens,

sweet onion~Meyer lemon confit,

warm Maine shrimp & white bean salad

*

Sautéed scaloppini of Pork “Saltimbocca”

served on a bed of roast garlic mashed

potatolayered with wilted garden spinach,

prosciutto and a sage, mushroom~Madiera jus

*

Local Monkfish Medallions with a Peeky Toe Crab & risotto cake

… fresh lima bean & corn succotash,

steamed Mussels and sweet shrimp in a Meyer lemon & chive sauce

*

Wood Grilled Grass fed Local New York Strip Steak

topped with reggiano butter

and new garlic braised baby artichokes

with

kale, speckled butter beans and lemon thyme

*

Char grilled Moulard Duck Breast with an almond,

farro and fresh cherry pilaf,Spiced red wine jus,

garlic scapes & buttered fiddlehead ferns

*

Local Bluefin Tuna “Au Poivre” with a Foie Gras Bordelaise

Jerusalem Artichoke Mousseline, braised mustard greens and caramelized

turnips

*

Grilled Chicken Breast with lavender honey roasted figs

and cipolline onions

Fig~ricotta gnocchi, grilled raddicchio and a pan sauce

*

please note that an 18% gratuity will be added to parties of 6 or more.

Sample of our Summer Menu Menu Changes Nightly

Appetizers ~ $9-18

“Funghi Wood fired Pizza with roasted garlic,

nepitella, Mousseron and Cremini mushrooms

*

Escarole Salad with a creamy anchovy-lemon dressing,

Toasted walnuts and Pecorino Romano

*

Olive oil Fried Scamorza. . . smoked mozzarella,

Served with an arugala salad, puttanesca vinaigrette

*

Octopus a la plancha ~ salad of green chick peas,

crisp fried panelle and marinated tomato, lemon vinaigrette

*

*

Antipasti…cured meats, garden radishes and pickled peppers,

fig & olive tapenade, goat cheese bruschetta, roasted peppers

*

Farmer Salad…romaine and frisée lettuces tossed

with a lemon~parmesan vinaigrette

olive oil fried croutons, applewood smoked bacon

and a backyard poached egg

*

Insalata Trecolore…Arugula, radicchio and Endive

with balsamic dressing,

drizzled with gorgonzola and fresh black mission figs

*

Emily’s baby lettuces & herbs

with house barrel aged red wine vinaigrette

*

Oysters Two Ways…North Haven, spicy fried

and served with remoulade sauce

wood roasted Pemaquid Oysters

with house cured Tasso ham, leeks and creamed turnip greens

*

Farro, Barley, Beef and Vegetable Soup

with fresh horseradish and horseradish leaves

*

Charcuterie Board…house made country pate on brioche,

Tuscan Liver Mousse with balsamic onions

*

Seared Diver Scallops with Arugula Fettuccine,

tossed with sweet corn, fava beans and their leaves

arugula pesto and garlic chives

*

“Pansôti” pot bellied Ravioli

stuffed with herbs, kale, pancetta, ricotta and an egg yolk

brown butter~pecorino sauce with baby vegetables

*

Sherried Chicken and Ricotta Ravioli

fresh chanterelles, peas and pancetti…

in a light jus with thyme and pea leaves

Grilled Pumpkin Swordfish…with San Marzano tomato sauce,

eggplant caponata

grilled polenta & fried baby artichokes

*

Locally caught Halibut atop a

creamy white bean puree

wilted dandelion greens,

sweet onion~Meyer lemon confit,

warm Maine shrimp & white bean salad

*

Sautéed scaloppini of Pork “Saltimbocca”

served on a bed of roast garlic mashed

potatolayered with wilted garden spinach,

prosciutto and a sage, mushroom~Madiera jus

*

Local Monkfish Medallions with a Peeky Toe Crab & risotto cake

… fresh lima bean & corn succotash,

steamed Mussels and sweet shrimp in a Meyer lemon & chive sauce

*

Wood Grilled Grass fed Local New York Strip Steak

topped with reggiano butter

and new garlic braised baby artichokes

with

kale, speckled butter beans and lemon thyme

*

Char grilled Moulard Duck Breast with an almond,

farro and fresh cherry pilaf,Spiced red wine jus,

garlic scapes & buttered fiddlehead ferns

Sample of our Summer Menu
Menu Changes Nightly