Da Edoardo Grosse Pointe - Volledige menukaart

Wild mushroom, mozzarella, truffle oil

Sliced baguette with tomato, basil garlic

Maryland Jumpo Lump Crab Cakes, broiled, limoncello aioli

Tomato sauce, mozzarella, basil

Tomato sauce, mushrooms, Italian sausage, green olives, mozzarella

E.V.O.O., parmigiano, mozzarella, fresh and sundried tomatoes

With crostini

12 oz. Tomahawk pork chop, charbroiled, apple chutney, balsamic glaze

Mushroom caps

Flash fried and sautéed, spicy hot

French fried squid

5 oz. filet, 2 grilled shrimp

White wine, shallots, garlic butter, parsley

Breast of chicken sautéed in white wine, lemon, butter, baby artichoke hearts, capers

Potato dumplings, Palomino (meat sauce, light cream) or Pomodoro (tomato, light cream)

Spaghetti with fresh tomato sauce, fresh ricotta. Gluten Free Pasta Available for $4 Additional Charge

Layered spinach pasta, béchamel, Bolognese sauce, oven baked

Chicken and veal filled pasta tossed with light cream, prosciutto, peas

Italian sausage, spicy tomato sauce, light cream. Gluten Free Pasta Available for $4 Additional Charge

Pasta filled with chicken and veal, Bolognese sauce, oven baked

Meat Sauce. Gluten Free Pasta Available for $4 Additional Charge

Breast of chicken sautéed in marsala wine, fresh mushrooms, sun-dried tomatoes

Lemon vinaigrette, Parmigiano Reggiano

Lobster sauce

E.V.O.O., garlic, spinach, mozzarella

Tomato sauce, basil, buratta, arugula

Tomato sauce, mozzarella, prosciutto, arugula

Grilled Gulf shrimp, garlic parsley butter

Spinach pasta filled with ricotta cheese, light tomato cream sauce, oven baked

Medallions of veal sautéed in marsala wine, fresh mushrooms

Breast of chicken sautéed with white wine, prosciutto, fontina cheese, fresh mushrooms

Tomatoes, capers, Mediterranean olives

Tomato sauce, pepperoni, mushrooms, mozzarella

Medallions of veal sautéed with white wine, prosciutto, fontina cheese, fresh mushrooms

Two petite filets of beef, brandy sauce, fresh mushrooms

Center cut ribeye, rosemary cracked pepper butter

Slow braised shank, mushroom risotto, natural jus

Demi glacé, mushroom cap

Truffle infused pecorino, black pepper

served with roasted potatoes, fresh vegetable, salad pasta course; Available Friday Saturday

Wild mushrooms, thyme

Lemon beurre blanc, capers

Two petite filets of beef, cognac, peppercorn sauce

Tempura fried artichoke hearts, limoncello aioli

Mozzarella, parmigiano, provolone, fontina, spring mix

Medallions of veal sautéed in white wine, lemon, butter, baby artichoke hearts

Sliced, zip sauce, served with garlic bread