organic baby kale tossed with homemade caesar dressing, parmigiano cheese topped with tuscan crotons finished with mollica
sliced Asian pears over baby arugula tossed with young pecorino cheese & finished with truffle honey – vinaigrette
shaved brussel sprouts with roasted butternut squash, currants, smoked duck breast, diced apple, toasted pine nuts, goat cheese vinaigrette & drizzled with chestnut honey
Organic salmon, minced charred jalapeno, mustard seeds, soy sauce & sour cream finished with wasabi oil & pink Himalayan salt.
Fried beef, pork & veal meatballs stuffed with fresh mozzarella & ricotta cheese in homemade marinara sauce.
Jumbo shrimp. Buttermilk battered & topped with homemade Calabrian chili sauce finished with slice scallion.
Roman style artichokes over baby super greens with Parmagino cheese and grilled lemon vinaigrette.
Homemade crispy risotto balls filled with shaved black truffle, wild mushrooms and mozzarella and fontina cheese over Parmigiano fonduta.
Grilled Portuguese octopus over baby arugula with Yukon Gold potatoes and pickled cippolini onions.
1¼ lb. Maine lobster pan-fried in the shell with extra virgin olive oil, Meyer lemon and roasted garlic. Finished with red pepper flakes.
Crispy baby artichokes, rocket, and shaved parmagiano cheese topped with frizzled capers in a sorrento lemon vinaigrette.
Fresh mint, toasted almonds, fresh cherries, lemon, lime, orange gremolata, and goat cheese vinaigrette.
Freshly chopped organic romaine lettuce tossed with homemade Caesar dressing, topped with shaved Parmigiano cheese.
Organic baby kale with homemade Caesar dressing and grilled asparagus finished with pecorino cheese.
Organic mesclun greens with Gorgonzola cheese, roasted pignoli nuts and tarragon vinaigrette.
Baby artichokes marinated with Sorrento lemon, extra virgin olive oil and pecorino cheese. Served over baby arugula with lemon vinaigrette.
Organic seedless melon, baby arugula, fresh mint, pickled onions and feta, finished with aged balsamic reduction.
homemade crispy risotto balls filled with a trio of wild mushrooms, shaved black truffle and parmesan cheese over parmigiano fonduta
organic baby kale tossed with homemade caesar dressing, parmigiano cheese topped with tuscan crotons finished with mollica
shaved brussel sprouts with roasted butternut squash, currants, smoked duck breast, diced apple, toasted pine nuts, goat cheese vinaigrette & drizzled with chestnut honey
sliced Asian pears over baby arugula tossed with young pecorino cheese & finished with truffle honey – vinaigrette
homemade crispy risotto balls filled with fontina, mozzarella & parmagiano, with pecorino cheese fonduta and freshly cracked pepper
sliced asian pear, baby arugula & truffle pecorino finished with champagne vinaigrette, topped with honey drizzle
vine ripe figs & rocket arugula. san danielle prosciutto, crumbled gorgonzola cheese, tossed in house made vinaigrette and finished with aged balsamic glaze
slow roasted brussel sprouts & chiffonade of baby kale with julienne crimson crisp apple, currants & candied walnuts finished with goat cheese vinaigrette
porcini stuffed homemade ricotta gnocchi with slow roasted long island duck, trio of wild mushrooms & porcini crema finished with truffle essence
Homemade ravioli filled with braised Kobe beef, caramelized onions, black truffle & fontina di valdosta, in a browned butter & thyme with natural reduction.
strozzapreti hand braided pasta with sauteed shrimp, heirloom grape tomatoes, rocket arugula & feta
homemade ravioli filled with fresh ricotta & meyer lemon in browned butter topped with smoked salmon crema & finished with poppy seeds
hand cut thin ribboned pasta with dungeoness & jumbo lump crab, trebbiano white wine, shaved jalapeno, charred scallions, blistered cherry tomatoes & chervil butter
Homemade ravioli filled with ricotta, burrata and Asiago cheese accompanied by English pea puree and browned butter finished with pecorino.
Served with Rhode Island clams, nduja sausage, roasted garlic and Sicilian extra virgin olive oil. Finished with red chilies.
Homemade burrata filled ravioli topped with porcini, shiitake and cremini mushrooms. Finished with a touch of cream.
Triangle-shaped pasta with steamed Maine lobster, asparagus, blistered grape tomatoes, tarragon and a touch of cream.
Served with wide ribbon pasta, pulled smoked Long Island duck, a trio of wild mushrooms and caramelized onions. Finished with Tahitian vanilla oil and black truffle essence.
Hand-rolled pasta with crushed plum tomato sauce, fire roasted eggplant and sundried tomatoes. Finished with ricotta salata.
Homemade ravioli filled with Sorrento lemon, rocket arugula, and ricotta cheese. Served with sauteed shrimp, browned butter, and Parmigiano fonduta. Finished with poppy seeds.
Wide ribbon pasta with pulled smoked Long Island duck, trio of wild mushrooms and caramelized onions, finished with Tahitian vanilla oil and black truffle essence.
Oven baked with crushed plum tomato sauce, topped with melted fontina, mozzarella and Parmigiano cheeses and finished with basil oil.
Hand cut spaghetti with little neck clams, roasted garlic and Sicilian extra virgin olive oil finished with red chillis.
homemade diamond shape pasta with lobster chunks, tarragon, crushed tomato, asparagus and a touch of cream
narrow ribbon pasta with little neck clams, trebbiano white wine, toasted garlic, EVOO & fresh parsley
wide ribboned pasta with slow roasted long island duck, trio of wild mushrooms & porcini crema finished with truffle essence
homemade ravioli filled with ricotta, straciatella & burrata cheese, with san marzano crushed plum tomato sauce & finished with fresh basil
hand cut pasta with guanciale, pancetta, caramelized onion, roasted garlic, english peas, EVOO & organic egg yolk finished with bacon dust
ridged tubed pasta in our homemade vodka sauce with calabrian chili
corkscrew pasta with homemade san marzano crushed plum tomato sauce, slow roasted ground beef, pork & veal, finished with ricotta & fresh basil
Pounded chop, panko breaded & fried topped with homemade crushed plum tomato sauce & melted mozzarella.
16 oz. New York prime strip with black truffle & natural reduction served over bone marrow roasted fingerling potatoes
cedar plank roasted with smoked salmon, mustard seed & ginger glaze served over beet puree & charred broccolini
Tredici’s own exclusive prime blend loaded jumbo burger, topped with bacon, cheese, sauteed mushrooms caramelized onions, moretti battered onion ring & tuscan fries.
grilled berkshire chop topped with roasted sweet peppers topped with house made potato chips
Organic chicken breast sautéed with wild mushrooms and Marsala wine served with whipped potatoes
Organic chicken breast, pounded thin, panko breaded and fried, topped with homemade San marzano crushed plum tomato sauce and melted mozzarella, served over spaghetti
Crazy water sea bass oven baked in parchment with lobster & tarragon broth, fingerling potatoes, organic cauliflower, chorizo sausage, little neck clams & Rhode Island mussels.
Organic free range chicken pan-seared with sweet cherry peppers, wild mushrooms, crumbled sausage, extra virgin olive oil and roasted garlic topped with thin crispy fried potatoes.
A whole fillet of Mediterranean white fish grilled with Meyer lemon and extra virgin olive oil. Served with charred broccolini.
half organic chicken roasted with lemon, sicilian oregano, european butter and lavish whipped potatoes
pounded thin panko breaded and fried topped with our spicy vodka sauce and fresh mozzarella
Margherita with homemade tomato sauce and melted mozzarella
Choice of penne or spaghetti, please specify
Choice of penne or spaghetti, please specify
With melted Parmagiano, mozzarella & fontina cheese, finished with toasted bread crumbs
Homemade ravioli filled with burrata topped with crushed plum tomato sauce
Organic chicken strips, panko breaded and fried with hand cut Tuscan fries
Prime beef burger with American cheese and Tuscan fries