Nello lunch menu
Nello Menu Prices
Farmer’s mesclun greens, grape tomato, champagne, and vinaigrette.
Hearts, Romaine, lettuce, toasted croutons, and slices of Parmigiano.
Arugula, pear, and fontina cheese.
Endive, gorgonzola cheese, and balsamic roasted walnuts.
Thinly sliced baby artichoke, avocado, white truffle oil, and Parmigiano.
Heirloom, Italian pepper, feta cheese, herbs, olive oil, and onions.
Venetian red bean soup topped with baby arugula.
Classic garden vegetable soup enhanced with pesto.
Yellow, red, and green ugly tomato.
Selected vegetables.
Veloute of lobster, lobster oil, and Maryland blue crab meat.
Vegetables of the season grilled, olive oil, and fleur de sel.
Chicken livers saltate in balsamic nectar.
Roasted with garlic, fresh rosemary, and olive oil.
Red and yellow beets, warm baked chevre cheese.
Crisp artichoke, drizzled with balsamic nectar.
Baby artichokes braised in white wine, olive oil, and herbs.
Pan seared crisp baby squid, arrabbiata sauce.
Roasted veal filet mignon, tuna fondant, and caper berries.
Filet mignon, arugula, parmigiano, and olive oil.
Filet mignon, avocado, hearts of palm, and white truffle oil.
Sweet tomato, basil, and olive oil.
Red onion and capers.
San Daniele prosciutto and honeydew melon.
Swiss alps air-cured beef, arugula, and olive oil.
Fresh ahi tuna served with guacamole and wasabi.
Pecorino romano, black pepper, and spaghetti.
Homemade fresh organic tomato sauce, and capellini.
Spicy marinara sauce, and penne.
Chunks of ugly tomato, Aglio olio, whole wheat fettuccini.
Fettuccini with pesto sauce.
Baby broccoli rabe, aglio olio, and orecchitte.
Scarlet tomato, onion, pancetta rigatoni.
San daniele prosciutto, crushed hearts of vidalia onions, and spaghetti.
Baby artichokes, spinach, leeks, fontina cheese Gagliardi.
Baked green and white pasta, Proscuitto, green peas, and pecorino.
Filled with ricotta di buffalo and wild mushrooms, and marinara sauce.
Mozzarella hand-cut prime veal and beef, Pomodoro, olive oil, and pappardelle.
Oven stewed hand curb prime veal and beef, Pomodoro, olive oil, and pappardelle.
Hot and sweet Italian sausages. Pomodoro, green peas, and penne.
Eggplant, pomodoro, mozzarella di bufala, and rigatoni.
Ricotta di bufala, spinach, organic tomato, and basil.
Wild mushrooms, fettuccini.
Hilton-petite clams, santa margarita wine, aglio olio, and linguni.
Sepia black ink, and tagliolini.
Shrimp, scallops, calamari, arugula, radicchio, Pomodoro, and spaghetti.
Shrimp, mascarpone, and parmigiano.
Grilled breast of organic chicken, and mesclun greens.
Chicken breast rolled around asparagus, Proscuitto with champagne sauce.
Calf’s liver seared in balsamic nectar and caramelized onions.
Pan-roasted organic hen, and chopped arugula.
Veal scaloppine with white wine and lemon, and mashed potato.
Veal scaloppine, eggplant, mozarella di bufala, and pomodoro.
Veal scaloppine saltates with baby artichokes, prosciutto, and wild mushrooms.
Grilled natural colorado lamb chops, and potato au gratin.
Veal shank garnished with wild mushrooms.
Breaded veal chop. Arugula and tomato.
Breaded veal chop. Arugula and tomato.
Filet mignon flambe, green pepper sauce.
Grilled squid, roasted tomato, and mesclun greens.
Sweet miso, and mesclun greens.
Jumbo shrimp, spicy tomato sauce, and spaghetti.
Sauteed spinach.
Grilled Alaska wild king salmon, brushed with balsamic nectar.
Center cut swordfish cooked”A plat” in champagne mustard sauce.
Grilled filet of halibut, Aglio olio spinach.
Seared, ponzu sauce and mesclun greens.
Grilled sea scallops, herb marinade, endive, and scallion.
Pan-roasted filet of red snapper with livornese sauce.
Cooked in a lobster saffron veloute, and rice pilaf.
Ginger, scallion, sweet sake, and wild rice.
Kathleen cleaver biography Kathleen Neal Cleaver was born in Dallas, Texas and spent much of her childhood living abroad with her family due to her father’s position in the Foreign Service. After the family returned to the United States, she attended a Quaker boarding school and later attended Oberlin College and Barnard College. Her activism began when she left college to work for the Student Nonviolent Coordinating.