Pomodoro Rosso

Italian restaurant, 229 Columbus Ave, New York, NY

VeganScore 30

Menu

Mains

• Pollo E Mozzarella — Chicken with fresh mozzarella, pancetta, baby greens avocado and tomato with Caesar dressing.
• Parmigiana — Mozzarella and tomato.
• 8 oz. Burger — Grass fed beef with onions, fontina cheese, pancetta, Parmesan fries.
• Lunch Italian Sub — With Sausage, Peppers and Onions.
• Mediterranean Lamb Sub — Thinly sliced lamb with onions, lettuce, tomatoes, tzaziki sauce. Served with a small salad.
• Napoletana — Tomato sauce, mozzarella, herbs.
• Salsiccia — Sausage, onions, mozzarella with tomato sauce.
• Pizzetta Pepperoni — Tomato sauce, onions and garlic, mozzarella, and pepperoni.
• Fettuccine Pomodoro E Basilico — Fettuccine with tomato and fresh basil.
• Tortelloni Panna E Piselli — Tri-color cheese tortelloni in a light cream sauce with prosciutto and peas.
• Gnocchi Al Pollo E Pesto — Gnocchi with chicken in a pesto sauce with ricotta insalata cheese.
• Rigatoni Al Sugo Di Carne — Rigatoni with tomatoe and meat sauce.
• Fussilli Arrabiatta — Fussilli shape pasta with calamari, broccoli and mushrooms in a spicy red sauce with a touch of cream.
• Linguine Alla Vongole — Linguine with New Zealand baby clams served in a white wine garlic sauce.
• Spaghetti Polpette — Spaghetti, meatballs, sausage and ricotta cheese.
• Lasagna — A classic meat lasagna served with mixed vegetables.
• Spaghetti Squash — Topped with chicken, shrimp, spinach in a garlic light tomato sauce.
• Chicken Parmigiana — Topped with mozzarella and tomato sauce, served with spaghetti.
• Eggplant Parmigiana — Topped with mozzarella and tomato sauce, served with spaghetti.
• Polo E Melanzane — Organic chicken with eggplant, fontina cheese in a mushroom marsala red sauce.
• Pollo Rugantino — Organic chicken breast topped with goat cheese, sautéed with sundried tomatoes, portobello mushrooms and served in a sherry wine sauce.
• New York Strip — NY Strip Steak with Parmesan Truffle Fries.
• Gamberoni Al Scampi — Shrimp with white wine, parsley and garlic lemon sauce served with vegetables.
• Sogliola Alle Noci — Filet of sole sautéed with cashews and parsley in a white wine sauce.
• Salmone Ai Capperi — Wild salmon topped with capers and shrimp in a white wine lemon sauce.

Breakfast

• Scrambled Eggs — with potatoes and greens. Bacon or Italian Sausage.
• Pancakes — Blueberry and Banana Pancakes.
• Avocado Toast — Tuscan bread with poached egg and avocado with truffle oil.
• Eggs Benedict — Served on an English muffin with Canadian bacon and hollandaise sauce.
• Three Cheese Omelette — Mozzarella, fontina, and parmesan.
• French Toast — with berries and almonds.
• Steak and Eggs — 6 oz Filet Mignon with eggs and potaoes.
• Fruit Platter — served with berries, Honey, Fontina, parmigiano and goat cheese.

Starters

• Bruschetta — Toasted peasant bread rubbed with garlic and topped with fresh tomato, basil and olive oil. Vegan
• Carciofi Alla Romana — Steamed whole artichoke served in a white wine lemon sauce with fresh herbs. Vegan
• Zuppa Del Giorno — Lentil Soup. Vegan
• Pappa Al Pomodoro — Tomato and herb soup served in a scooped out loaf of bread. Vegan
• Tuscan House Salad — Heirloom cherry tomatoes, olives, and red onion in balsamic. Vegan
• Mozzarella Pomodoro Basilico — Fresh mozzarella with tomato, basil and olive oil.
• Vongole Oreganata — Baked clams oreganata.
• Calamari Fritti — Fried calamari.
• Cozze Al Pomodoro E Prezzemolo — Mussels in a parsley, garlic and white wine tomato broth.
• Burrata — Burrata cheese, prosciutto di parma, figs, and baby arugula with aged balsamic.
• Melanzane — Eggplant roasted with tomato and green olives topped with fontina cheese.
• Gamberoni — Jumbo shrimp sautéed in olive oil and garlic with dried spicy peppers.
• Stuffed Artichoke — Stuffed with Bread Crumbs, Parmesan and Herbs in a White Wine Lemon Sauce.
• Salad Special — Baby arugula with prosciutto di Parma, almonds, avocado and gorgonzola cheese in a balsamic vinaigrette dressing.
• Zuchini Flower — Stuffed with Ricotta, Goat Cheese, Walnuts, Dried Cranberries on a bed of Pomodoro sauce.
• Insalata Di Cesare — Caesar salad.
• Insalata Tricolore — Radicchio, arugula and endive and shaved Parmesan in a balsamic vinaigrette.
• Erbette Di Campo E Pollo — Sliced chicken breast with goat cheese, avocado and walnuts, served over baby greens in a balsamic vinaigrette.
• Tritata Alla Toscana — Chopped salad with chicken, pancetta, blue cheese, avocado and tomato in a Dijon vinaigrette.
• Antipasto Salad — Romaine, tomatos, olives, red onions, artichoke hearts, pepperoni, prosciutto, mozzarella and roasted peppers in a balsamic vinaigrette.
• Insalata Di Mare — With shrimp, scallops, crabmeat, mesclun greens, tomatoes, avocado, and lemon dressing.
• Caesar E Gamberi — Ceasars said with grilled chicken.

Desserts

• Ricotta Cheesecake — Italian cheesecake garnished with fresh berries.
• Cannoli — A crispy pastry shell stuffed with ricotta cheese.
• Tiramisu — Traditional ladyfinger dessert soaked in espresso and layered with whipped mascarpone and liquor.
• Tartufo — Chocolate and vanilla ice cream enrobed in chocolate.
• Molten Lava Cake — Filled with warm, oozing chocolate topped with whipped cream.
• Italian Ice Cream Sundae — With espresso gelato, hot fudge with toasted almonds and whipped cream, garnished with biscotti.
• Affugato — A shot of espresso over vanilla ice cream with a hint of Bailey’s.
• Plate of Biscotti

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