Cinque Terre Ristorante - Portland, ME

Tender fried shrimp, calamari, sepia and red snapper served with basil leaves and pesto vinaigrette

Baby clams and PEI mussels steamed with garlic, diced tomatoes, aromatic herbs and fresh fennel

Pan seared fresh sardines served with fresh lemon, tomatoes, capers and fresh oregano

Warm grilled vegetable tower with zucchini, eggplant, yellow squash, heirloom tomatoes, sharp provolone and filetto di pomodoro sauce

Braised tenderized baby octopus in a citrus ragu served with soft polenta

Chef inspired soup of the day

Shaved Prosciutto di Parma, seasonal melon and strawberries with fresh mint

Chefs selections of cured meats and imported cheeses with micro green salad

Colossal shrimp cocktail served with pesto rosso cocktail sauce and horseradish mignonette sauce

Pepper crusted beef carpaccio with baby arugula, capers, shaved Parmiggiano Reggiano cheese, capers and truffle oil

Handmade mozzarella ball with prosciutto, baby arugula and pesto drizzle

Belgium endive, crisp radicchio, Gorgonzola cheese, fresh pears and a lemon caper dressing

Baby arugula, endive, radicchio, caramelized apples and sun dried cranberries with a fig dressing and shaved Parmigiano reggiano cheese

Grilled Romaine stalk topped with a classic Caesar dressing and garlic croutons finished with toasted pine nuts and sun dried tomatoes

Roasted beets served with goat cheese, micro greens, candied walnuts, champagne vinaigrette

Fresh seafood salad with diced red onions, fresh fennel, fresh lemon, aromatic herbs and extra virgin oil

Home made lobster ravioli with fresh shrimp and jumbo lump crab meat in a cognac lobster sauce

Homemade triofe pasta sautéed with sun dried tomatoes, pesto and pecorino romano cheese

Arborio rice sautéed with diced fresh tomato, baby spinach, Gorgonzola cheese and candied walnuts in a light cream sauce

Fresh broad noodle pasta in an authentic bolognese ragu with sweet green peas and a dollop of Cambro ricotta

“Butterfly” pasta sautéed with diced eggplant, sun dried tomatoes, capers, fresh basil, gaeta olives and white anchovy filet

Veal scaloppine served with wild mushrooms and roasted peppers in a Marsala demi glace served with grilled asparagus tips

Grilled fillet mignon served with Truffle mashed potatoes & julienne vegetables

Double thick Pork chop oven roasted with cippolini onions, Brussels sprouts, crispy pancetta and finished with a chianti demi-glace

Oven roasted free-range boneless half chicken with garlic roasted potatoes and green beans

Charcoal grilled milk fed veal chop served with a porcini mushroom and barolo wine demi and saffron risotto

Pan seared Mediterranean Sea Bass served with mix mushrooms saute, truffle sauce and garden spring salad

Oven roasted fresh red snapper served with caramelized onions, olives and tomato puree’

Striped bass served with crab risotto and finished with lobster reduction

Pan seared North Atlantic salmon served with fennel puree, roasted tomato and fresh lemon caper sauce

Whole roasted Mediterranean sea bream with herbs, seasonal vegetables and garlic roasted potatoes

with roasted garlic and extra virgin olive oil

with diced shallots

with roasted almonds