A menu designed to take you to Italy, from North to South
Faithful to our Chef’s vision, our menu is designed to give you the most authentic experience when it comes to Italian fine dining. It is diverse and multiregional, with dishes whose origins span the entire Italian region, from North to South.
Where in Italy would you like to dine today? Is it Milan, where you can enjoy our renowned and celebrated Veal Ossobuco with Saffron Risotto, or a Veal Chop Milanese? Or maybe you’re having some perfectly seared scallops which take you right to the Venice Lagoon!
How about a stop in Tuscany, Emilia Romagna, Abruzzi, Lazio to savor our exclusive Abbacchio Scottadito (Rack of Lamb), Bistecca Fiorentina (Grilled Ribeye), Pappardelle al Ragù di cinghiale (Wild Boar Ragu), and our award-winning Carbonara with crispy Guanciale?
With a menu so extensive and authentic as ours at Ristorante Corleone, there is definitely enough to satisfy even the most demanding palates! Enjoy a night of fine dining Italian at Ristorante Corleone!
Dinner Menu
Antipasti (Appetizers)
Fritto misto di pesce
Fried shrimp, scallops, calamari, grouper bites. Side of tomato sauce and lemon vinaigrette.
Penne with olives, capers, anchovies, grape tomatoes, tomato sauce.
Spaghetti Teramani
The original Spaghetti with meatballs from the city of Teramo in the Abruzzi region of Italy.
Risotti
Risotto is a northern Italian dish cooked with broth until it reaches a creamy
consistency. The broth can be derived from meat, fish, or vegetables. Many types
of risotto contain butter, onions, white wine, and Parmesan Cheese. It is one of
the most common ways of cooking rice in Italy. Saffron was originally used for
flavor and its signature yellow color. Risotto in Italy is normally a first course
served before the main course, but Risotto alla Milanese is often served with
Ossobuco alla Milanese as a main course. We only use "Carnaroli" rice, hailed
as the "king" or "caviar" of Italian rices. It produces the creamiest risotto, it
has better condiment absorbing properties, and it is more resistant to overcooking
as it always maintains an "al dente" texture.
Please do not ask us to overcook our risotto.
Risotto ai frutti di mare
Carnaroli risotto with mussels, shrimp, calamari, and clams.
Risotto ai funghi
Carnaroli risotto with porcini and champignon mushrooms.
Piatti di Pesce e Molluschi
Grigliata di Mare
Generous grilled medley of Antarctic salmon, shrimp, lobster, scallops. Side of roasted vegetables, roasted potatoes or croquettes. Gluten-free..
Branzino ai ferri
Whole grilled Branzino over arugola and lemon vinaigrette. Side of roasted vegetables, and roasted potatoes or croquettes. Served whole or fillet table side. Gluten-free.
Salmone Antartico in salsa di limone e Dijon
Pan seared Antarctic salmon (Sixty South) with a lemon Dijon sauce. Side of roasted vegetable, and roasted potatoes or croquettes. Gluten-free.
Polpo alla griglia
Grilled octopus. Side of roasted vegetables and roasted potatoes or croquettes. Gluten-free.
Zuppa di Pesce
Seafood stew with shrimp, mussels, clams, calamari, grouper. Gluten-free.
Piatti di carne
Abbacchio scottadito
Full rack of lamb, lollipop size. Side of roasted veggies, sautèed spinach, and roasted potatoes or potato croquettes. Temp: Rare, Medium-Rare, Medium. Gluten-free
Filetto di manzo
8oz Center-cut Filet Mignon.Side of roasted veggies, and roasted potatoes or croquettes. Temp: Rare, Medium-Rare, Medium. Gluten-free. Add choice of seared scallops, shrimp, or lobster for Market Price extra charge.
Costata di vitello alla griglia
16oz bone-in grilled veal chop. Side of roasted veggies, and roasted potatoes or croquettes. Temp: Rare, Medium-Rare, Medium. Gluten-free. Add 1/2lb lobster tail $30.
Cotoletta alla Milanese
16oz Breaded, fried bone-in veal chop over arugola, shaved Parmigiano Reggiano, grape tomatoes, and side of balsamic glaze. Choice of roasted potatoes or croquettes.
Classici Italian-American
Battuto di vitello alla Parmigiana
16oz breaded, fried bone-in veal chop topped with tomato sauce and fresh buffalo mozzarella. Side of pasta with tomato sauce.
Pollo alla Parmigiana
Breaded chicken cutlet, tomato sauce, mozzarella. Served with pasta.
Cotoletta alla Francese
Chicken or Veal cutlet in a lemon sauce. Served with pasta.
Cotoletta in Piccata
Chicken or Veal cutlet in a piccata (lemon, capers, tomatoes) sauce. Served with pasta.
Cotoletta al Marsala
Chicken or Veal cutlet in a mushroom marsala sauce. Served with pasta.
Parmigiana di Melanzane
Fried eggplant topped with tomato sauce, Parmigiano Reggiano, fresh mozzarella. Served with pasta.
Fettuccine Alfredo
Fettuccine in the original cream of butter and Parmigiano Reggiano. Add chicken, shrimp, or lobster at Market Price extra charge.
Enjoy our desserts
Traditional Tiramisù
Our signature dessert! Espresso dipped Savoiardi layers filled with cream of Mascarpone. Made to order.
Profiterole
Puff pastry filled with delicate Chantilly cream covered with chocolate. Made to order.
Affogato
Vanilla gelato and Nutella "drowned" with a shot of espresso. Topped with whipped cream and pirouline. Made to order.
Torta al cioccolato
Three layers of decadent, moist, fudgy, velvety chocolate cake.
Torta al limoncello
Fluffy, spongy cake brushed with limoncello syrup, filled with a layer of lemon custard, and frosted with cream of Mascarpone.
Sorbetto al limone
Refreshing Sicilian lemon sorbet, served in its natural lemon fruit shell.
Gelato Tartufo
Chocolate covered Italian gelato with Maraschino cherry inside.
Spumone
Strawberry, Pistacchio, and chocolate gelato covered with chocolate and drizzled with white chocolate.
Cannoli siciliani
Authentic Sicilian cannoli with homemade fresh sheep ricotta filling. Made to order.
Gelato alla Vaniglia
A martini glass filled with delicious vanilla gelato.
Gelato al Pistacchio
A martini glass filled with our delicious Pistacchio di Bronte gelato.
