601 Haddon Ave, Collingswood, NJ 08108
Saturday's hours: 11:00am - 10:00pm
Antipasto Saporito

a select few antipasti from various regions in italy.

Carpaccio Di Carne

filet mignon sliced wafer thin cured in an olive oil and lemon emulsion under a baby rucola salad with shavings of parmiggiano reggiano.

Insalata Di Spek

baby rucola and red beets tossed with smoked prosciutto, toasted pine nuts, goat cheese and roasted peppers, in a fig balsamic dressing.

Insalata Di Fichi E Pere

rucola salad with dried figs, walnuts, pears and gorgonzola cheese in an extra virgin olive oil-balsamic vinegar dressing.

Insalata Saporita

spring mix tossed with fresh chopped tomatoes, fresh mozzarella and roasted peppers in a house made vinaigrette.

Mozzarella Di Bufala

imported from naples buffalo milk mozzarella served with bresaola (cured beef), baby rucola, tomato and olives.

Calamari Fritti (fresh Off The Boat: Never Frozen, Never Treated)

lightly floured calamari fried and served with a light pesto and tomato sauce.

Cozze Saporite

mussels steamed open in a tomato broth with garlic, oregano, parsley and an ample amount of white wine. they dont get any better than this!

Salsiccia Ai Ferri

pork, parsley and sweet provolone sausage, grilled and served over a chick pea polenta and sauteed beans, topped with goat cheese.

Fungo Ripieno

portobello mushroom topped with goat cheese and toasted almonds, baked and drizzled with truffle oil-touch of balsamic.

Spaghetti Mare E Monte

spaghetti tossed with broccoli rabe, clams and lump crab meat in a white wine garlic sauce.

Pennette Con Pancetta

smoked pancetta sauteed with white onion and basil in a plum tomato-red wine sauce, served with pennette rigate and topped with grated caciocavallo cheese.

Tortellini Alla Boscaiola

cheese tortellini served in a mushrooms sauce with prosciutto, shallots, green peas and a touch of cream.

Gnocchi Al Ragu Di Maiale

pork-tomato ragu made with onion, celery, carrots, red wine, shallot, shitake mushrooms and thyme, tossed with homemade gnocchi.

Pennette Con Zucchini E Zafferano

zucchine sauteed with spek, grape tomatoes, pine-nuts, shallot and garlic in a white wine-saffron sauce, tossed with pennette pasta.

Pennette Con Salsiccia E Funghi

italian ground sausage sauteed with eggplant, roasted tomato and mushrooms, served with pennette, topped with caciocavallo cheese from ragusa, sicily.

Risotto Alla Pescatora (untreated, Never Frozen Seafood)

mussels, shrimp, clams and calamari sauteed in a white wine-roasted tomato garlic sauce, served with risotto arborio.

Fettuccine Ai Gamberi (north Carolina, Fresh, Untreated)

fresh shrimp, chopped and sauteed with diced eggplant and oven roasted plum tomatoes in a white wine garlic sauce, served with homemade fettuccine

Fettuccine Al Ragu Dastice

maine lobster meat sauteed with shallot and cherry tomatoes in a white winetomato- touch of cream sauce, served with fettuccine over a layer of pesto.

Scaloppine Di Vitello (grass Fed All Natural)

filets of veal sauteed with mushrooms, figs and shallots, topped with goat cheese and served in a red wine sauce, next to roasted potatoes and fried zucchini.

Vitello Al Grana (grass Fed All Natural)

tender filets of veal sauteed with onion, garlic, capers, olives, oregano and roasted tomatoes, topped with shavings of grana padano, served with red chard.

Spiedini Di Vitello (grass Fed All Natural)

tender filets of veal rolled with pine nuts, raisins, bread crumbs, pancetta, onion and caciocavallo cheese, grilled and served on a skewer with onion and bay leaf, topped with a lemon-olive oil-almonds-butter sauce, side of sweet peas.

Braciola Di Pollo

all natural chicken thigh stuffed with butternut squash, provolone, sage and scallions, baked in a lemon zest-sage-butter sauce, served next to spinach and potatoes.

Pollo Saporito

all natural boneless chicken thigh topped with prosciutto and fontina cheese sauteed with shallots, mushrooms and peppers and served next to rosemary roasted potatoes.

Cotoletta Di Pollo

all natural chicken thighs lightly breaded, pan-fried and topped with fresh chopped tomatoes, baby rucola, shavings of parmigiano and an honey mustard dressing, served with homemade potato fries.

Maiale Al Porto

pork medallions pan-seared and topped with a port reduction-shitake-thyme sauce, served next to roasted butternut squash.

Agnello Ai Ferri

grass fed australian lamb sirloin top, grilled and topped with a barolo wine reduction sauce, served with broccoli rabe and roasted potatoes.

Salmone Alle Verdure

organic salmon from ireland, pan-seared and sauteed with zucchine, leeks, potatoes, carrots, chives and basil in a brandy-white wine sauce, served next to fried zucchini and spinach.

Zuppetta Di Pesce

san peter filet sauteed with clams, mussels, shrimp and calamari in a white wine-saffron seafood stock sauce, served over crostini.


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