Ristorante da Benito - Union, NJ

Spicy tuna tartar with seaweed and avocado

Little neck clams baked with shiitake & bell pepper, finished with brandy

Proscuitto di parma with melon

Seared sea scallops with radicchio, sliced fennel & orange, toasted almonds, honey & sherry wine vinagrette dressing

Pan seared jumbo shrimp with toasted corn & avocado salad in citrus dressing

Crab cake with homemade tartar sauce, baby mustard greens in a dijon vinaigrette & mustard seeds

Broiled sicilian eggplant, roasted red onions, rucola goat cheese and jersey tomato with reduction balsamic and basil oil

Arugula, olives & capers with mozzarella di buffalo

penne with onion, tomato, & pancetta

hand cut pappardelle Bolognese

whole wheat penne with roasted beets, gorgonzola, & walnuts

linguine with clams

Angel hair pasta with shrimp & fresh tomato sauce

with braised cherry tomato, roasted garlic, basil, chives finished with Parmigiano cheese

pasta and bean soup

toasted barley & shiitake mushroom soup

san marzano tomato and herbs soup

radicchio with golden raisins, toasted almonds & garlic-anchovy vainigrette

goat cheese & roasted beet salad w/ crispy shallots

veal scallopine served with braised swiss chard, ricotta salata & herb roasted cherry tomato in white wine

sliced filet mignon with fresh herbs, olive oil & vegetables

roasted free range half chicken with green beans braised in fresh tomato, celery root & rosemary sauce. allow 30. min)

lemon glazed free range chicken stuffed with fennel accompanied by wild rice and savoy cabbage

slow cooked wild salmon with chick pea cake, dill sauce, & pan fried chick peas topped with cucumbers & cherry tomato salad

pan seared wild striped bass over braised beans, marinated in tomato, celery, garlic & fresh herbs

grilled shrimp with chef sauce & accompanied by vegetables

with jalapeno peppers

spicy tuna tartar with seaweed & avocado

little neck clams baked w/ shiitake & bell pepper, finished w/ brandy

proscuitto di Parma with melon

Seared sea scallops with radicchio sliced fennel & orange, toasted almonds, honey & sherry wine vinaigrette dressing

Pan seared jumbo shrimp with toasted corn & avocado salad in citrus dressing

Crab cake with homemade tartar sauce, baby mustard greens in a dijon vinaigrette & mustard seeds

Broiled sicilian eggplant, roasted red onions, rucola, goat cheese & jersey tomato with reduction balsamic & basil oil

arugula, olives & capers with mozzarella di buffala

penne with onion, tomato, & pancetta

hand cut pappardelle Bolognese

whole wheat penne with roasted beets, gorgonzola, & walnuts

linguine with clams

angel hair pasta with shrimp & fresh tomato sauce

with braised cherry tomato, roasted garlic, basil, chives finished with parmigiano cheese

pasta and bean soup

toasted barley & shiitake mushroom soup

san Marzano tomato & herbs soup

radicchio with golden raisins, toasted almonds & garlic anchovy vinaigrette

goat cheese & roasted beet salad with crispy shallots

veal scallopine served with braised swiss chard, ricotta salata herbs & roasted cherry tomato in white wine

veal shank with risotto Milanese

double center cut grilled veal chop with vegetables. allow 37. min)

breaded veal chop with mixed green salad, minced mozzarella & tomato

prime NY strip steak with crushed potato & braised cipollini onions

seared mignonette with reduction of tarragon, marsala, red wine & shitake sauce over potato gratin with bleu cheese

rack of lamb with roasted parsnip & red potato, braised shiitake mushrooms in a reduction of red wine & lamb jus

roasted free range half chicken with green beans braised in fresh tomato, celery root & rosemary sauce. (allow 30 mins)

lemon glazed free range chicken stuffed with fennel, accompanied by wild rice & savoy cabbage

slow cooked wild salmon with chick pea cake, dill sauce & pan fried chick peas topped with cucumber & cherry tomato salad

pan seared wild striped bass over braised beans, marinated in tomato, celery, garlic & fresh herbs

grilled shrimp with chef sauce & accompanied by vegetables

with jalapeno peppers

mozzarella, roasted pepper & tomato

baked w/ shiitake & bell pepper finished with brandy

roasted red onions, arugula, goat cheese & tomato with reduction balsamic & basil oil

w/ radicchio, sliced fennel & orange, toasted almonds, honey & sherry wine sauce

with melon

with golden raisins, toasted almonds, garlic & anchovies vinaigrette

with mascarpone cheese & spinach

with braised cherry tomato, roasted garlic, basil, chives finished with Parmigiano cheese

w/ chickpea cake, dill sauce & pan fried fresh chick peas topped with cucumbers, cherry tomatoes salad

served with braised Swiss Chard, ricotta salata & herb roasted cherry tomato in white wine

over braised beans, marinated in tomato, celery, garlic & fresh herbs

with reduction of tarragon, marsala & red wine sauce accompanied w/ potato gratin & bleu cheese

stuffed with fennel accompanied by wild rice and Savoy cabbage

(half chicken) with string beans, celery root and rosemary sauce

accompanied with coffee ice cream

with hazelnuts & bittersweet chocolate chunks

mozzarella, roasted peppers & tomato

with homemade tartar sauce, baby mustard greens in a Dijon vingaigrette & mustard seeds

with Melon

roasted red onions, arugula, goat cheese & tomato with reduction balsamic & basil oil

combination of broiled shrimp, crab cake, & baked clams)

with raddichio, sliced fennel & orange, toasted almonds, honey & sherry wine vinaigrette dressing

with fresh corn, roasted cherry tomato, shallots & thyme

stuffed with dry prunes, with speck and chives sauce

with mascarpone cheese & spinach

with bolognese sauce

with shrimp & fresh tomato

with gorgonzola, beets & walnuts

with golden raisins, toasted almonds, garlic & anchovies vinaigrette

w/ chickpea cake, dill sauce, pan fried fresh chick peas topped with cucumbers & cherry tomatoes salad

over braised beans, marinated in tomato, celery, garlic & fresh herbs

w/ reduction of tarragon, Marsala & red wine sauce accompanied w/ potato gratin w/ bleu cheese

served with braised Swiss Chard, ricotta salata & herb roasted cherry tomato in white wine

with roasted parsnips, red potato, braised shiitake in a reduction of red wine & lamb jus

stuffed with fennel accompanied by wild rice and Savoy cabbage

(half chicken) With string beans and celery root with rosemary sauce

accompanied with coffee ice cream

with hazelnuts & bittersweet chocolate chunks

with homemade vanilla bean ice cream

W/ Chef's Dipping Sauce

W/ Peanut Dipping Sauce

W/ Marinara

W/ Pancetta & Parmesan

(supplement $4/person)

W/ chickpea cake, dill sauce & pan fried fresh chick peas, topped with cucumbers & cherry tomatoes salad

over braised beans, marinated in tomato, celery, garlic & fresh herbs

W/ reduction of tarragon, marsala & red wine sauce accompanied w/potato gratin & bleu cheese

Breast of free-range chicken stuffed with fennel, accompanied by wild rice and savo

With roasted parsnips, red potato & braised shitake in a reduction of red wine & lamb jus

Is usually upon consumption

An additional $20 per person

(All drinks, beer & wine) is $40 per person

W/ Chef's Dipping Suace

W/ Peanut Dipping Sauce

W/ Marinara

W/ Pancetta & Parmesan

supplement $4 /person

Over braised beans, marinated in tomato, celery, garlic & fresh herbs

W/ reduction of tarragon, marsala & red wine sauce accompanied w/ potato gratin & bleu cheese

Breast of free-range chicken stuffed with fennel, accompanied by wild rice and savoy

With roasted parsnips, red potoato & braised shitake in a reduction of red wine & lamb ju

Is usually upon consumption

An additional $20 per person

(All drinks, beer & wine) is $40 per person