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ANTIPASTI | INSALATE | ZUPPE | I RISOTTI | LE PASTE | I SECONDI
  

Antipasti
Appetizers
    
Cappesante dorate con funghi selvatici e parmiggiano a scaglie Sauteed sea scallops with wild mushrooms, shaved Parmesan and olive oil
  		11.90
Carpaccio di manzo con arucola e parmiggiano stagionato
Beef Carpaccio served with arugola and aged parmesan
  		11.90
Carpaccio di tonno affumicato alle verdure in carpione
Smoked tuna carpaccio served with mixed vegetables, sauteed in balsamic vinegar
  		11.90
Bresaola della Valtellina con formaggio stracchino
Cured Beef and stracchino cheese served with arugola salad
  		12.90
Prosciutto di Parma al nido di mozzarella
Parma ham with fresh, homemade cherry mozzarella
    		12.90
Scamorza toscana con begetali grigliati all'olio di frantoio
 Smoked tuscan cheese with grilled vegetables and olive oil
 
10.90
Spiedini di calamari sul letto di arucola
Breaded grilled calamari served on a bed of arugola
  		10.90
Funghi Portobello alla griglia con formaggio caprino
 Grilled portobello mushroom with goat cheese
 10.90
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Insalate
Salads
   
Asparagi bolliti con lattughine all'olio e limone
Steemed asparagus served with mixed lettuce, olive oil and lemon
  		8.50
Arucola conscaglie di parmiggiano
Arugola salad served with shaved parmesan
  		8.50
Insalata di finocchi con arance
Fennel and orange salad
  		8.50
Insalata Caprese
Fresh mozzarella, tomato and basil
  		9.50
Insalata Mista
House Salad
  		7.00
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Zuppe
Soups
 
Pasta e fagioli alla toscana
Cannellini beans and pasta Tuscan style
  		9.90
Zuppa di scarola al brodo di verdure
Escarole soup with mixed vegetable broth
 		 9.90
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I Risotti
 
Risotto del Giorno
Risotto of the day
 		 m.p.*
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Le Paste
Pasta
 
Agnolotti ripieni di ricotta e spinaci, burro e salvia
Round ravioli stuffed with spinach and ricotta cheese, served in a butter and sage sauce
  		15.90
Linguini alle vongole
Linguini with clams, garlic and olive oil
  		15.90
Pappardelle strappate saltate sul ragu di fungi
Homemade large fettuccine sauteed with mushroom ragu
  		14.90
Penne con pomodorini, asparagi e mozzarella affumicata
Penne Pasta with cherry tomatoes, asparagus and smoked mozzarella
  		14.90
Fettuccine al ragu di carne
Home made fettuccini with veal ragu
  		14.90
Gnocchi di ricotta conditi con perle di pomodoro fresco
Ricotta dumplings served with fresh cherry tomato sauce
  		15.90
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I Secondi
Entres
 
Medaglioni di Tonno ai semi di papavero con cipolle uvetta e pinoli all'aceto balsamico
Big-Eye tuna wrapped in a crispy cheese crust served on a bed of onions marinated in balsamic vinegar sauce with California raisins and pinenuts
  		18.90
Sfalde di salmone con salsa all'arancia
Grilled salmon served with orange sauce
  		18.90
Calamari marinati alla griglia serviti con olio, limone e erba cipollina
Marinated grilled calamari with olive oil, lemon and chives

 18.90
Filetto di manzo al vino aleatico
Beef tenderloin with aleatico wine sauce

 18.90
Petto d'anatra alla griglia all'aceto balsamico e miele
Grilled duck breast served with balsamic vinegar and honey sauce

 18.90
Saltimbocca di vitello al vino Frascati
Veal scalopini with Parma ham, sage and Frascati wine

 18.90
Suprema di pollo marinata all griglia con salsa al rosmarino
Grilled chicken breast served with rosemary sauce

 18.90
Vegetali alla griglia
Combination of mixed grilled vegetables
 16.90
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 *m.p. = Market Price - All Specials are market price (please ask the waiter about daily price).
 

Al Tiramisu Restaurant® is the winner of many awards, including the Insegna del Ristorante Italiano 1998.

This annual award is granted to selected restaurants all over the world that have demonstrated superior achievement in the culinary arts and have acted as goodwill ambassadors for all things Italian.

A committee composed of representatives from the Italian Institute for Foreign Trade, the Association of Italian Chambers of Commerce Abroad, the Accademia Italiana della Cucina and Ciao Italia selected only one restaurant in the Washington D.C. area: Al Tiramisu.

The award was granted in Rome, Italy, on June 26, 1998, under the auspices of the Italian Ministry of Agriculture and Ministry of Foreign Trade during a formal ceremony officiated at the Quirinale Palace by the President of Italy, the Honorable Oscar Luigi Scalfaro.