Antipasti Table
Enjoy a variety of traditional Italian salads, imported cheeses, cured meats and other seasonal items at the antipasti table.
SECOND COURSE
01.
Pasta Tasting Trio
Every day we offer a sampling of season, daily-made fresh and filled pastas, imported Italian dry pastas, as well as risotto and polenta dishes. The selection changes every day, following the season and the market. Your plate will be refilled as often as you like by servers carrying pans of freshly cooked pasta through the dining room. Your server has sampled today's selection and will describe them for you.
02.
Frico
A specialty of the Friuli region of Italy, the Frico is an envelope of golden-brown, crisp Montasio cheese with savory potato, leek and the filling of your choice.nServed with a garnish of mixed baby lettuces.nShrimp and Ramp or Bacon and Soft-Cooked Egg
03.
Manicotti Ripieni di Ricotta
Tender egg pasta sheets, rolled around a filling of fresh ricotta and mozzarella cheeses, baked under a light tomato sauce, and topped with grated Parmigiano-Reggiano
04.
Panini di Pollo Nuovo
Herb-Marinated grilled chicken breast with basil-pesto, tomatoes and Fontina cheese on our homemade Tuscan bread, served with twice-fried potatoes
Fegatini diPollo alla Lidia
All-natural chicken livers quickly seared to medium-rare.nServed over polenta gratin and garnished with crispy fried onions
07.
Pollo alla Limone Olive
A classic dish of pan-seared chicken breasts, paired with a sauce of roasted lemons, capers and Cerignola olives, served with spinach
08.
Piadina con Proscuttio Cotto
Itallian cooked ham and Fontina cheese on Piadina, a traditional flatbread from Emiglia-Romagna
09.
Salmone alla Griglia
Atlantic salmon fillet, grilled medium-rare. With a rocky mash of Yukon gold Potatoes, green beans and a zesty mustard sauce
010.
Gnocchi con Anitra in Guazzetto
Hand-rolled potato dumplings tossed in a rich sauce of slow-simmered duck, topped with grated Grana Padano.
011.
Bistecca alla Pittsburgh
An 8-ounce beef tenderloin medallion, grilled to temperature*, finished with a rosemary-sea salt -anhovy rub and served with roasted potatoes, tomato chutney and an egg, any style. ($5 upcharge)
PASTA
Every day we offer a sampling of seasonal, daily-made fresh and filled pastas, imported Italian dry pastas, as well as risotto, and polenta dishes. The selection changes every day, following the season and the market. Your plate will be refilled as often as you like, by servers carrying pans of freshly cooked pasta through the dining room. You server has sampled today's selection and will describe them to you.
LIDIA'S TRIO DEL GIORNO
Insalata "Cesare" alla LidiannPasta TastingnEvery day we offer a sampling of seasonal, daily-made fresh and filled pastas, imported Italian dry pastas, as well as risotto and polenta dishes. Your plate will be refilled as often as you like by servers carrying pans of freshly cooked pasta through the dining room. Your server has sampled today's selection and will describe them for you.nnA Selection from Our Dessert Menu n Prix Fixe $28 A la Carte $16
$16.00-28.00
ANTIPASTI
01.
Zuppa del Giorno
A daily selection of one of our favorite seasonal soups.
$7.50
02.
Fritto Misto
Calamari, shrimps, fennel , red onion and spears of asparagus lightly coated and fried until golden
Cozze alla Triestina
Prince Edwards Island mussels, prepared "Trieste Style" with onion, zucchini, white wine and fresh thyme.
$9.00
05.
Frico
A specialty of the Friuli region of Italy, the Frico is an envelope of golden-brown, crisp Montasio cheese with potato, leek, onion and the filling of your choice. Asparagus and Bacon or Shrimp and Ramp
$9.95
06.
Fegatini di Pollo
All-natural chicken livers quickly seared to medium-rare*. Served over polenta gratin and garnished with crispy fried onions.
Insalate "Cesare alla Lidia
Lidia's own version of the American-born, Italian-named Caesar Salad, made with tender hearts of Romaine tossed in a mild dressing seasoned with mustard, a touch of anchovy, imported Parmigiano-Reggiano cheese and crispy croutons.
$7.50
02.
Insalata di Rucola con Gorgonzola
Crisp arugula tossed with toasted walnuts, creamy chunks of Goronzola cheese, and sweet pear slices drizzled with light white wine vinaigrette.
$8.50
03.
Insalata di Fagioloni con Proscuitto
Asparagus, fava beans, basil, green beans and English peas tossed in a red wine vinaigrette served with thinly sliced Prosciutto San Daniele and Pecorino Romano Cheese
$9.50
PASTA
01.
Manicotti di Ricotta
Tender egg manicotti, rolled around a filling of fresh ricotta and mozzarella cheeses, lightly dressed with tomato sauce, Ganan Padano and then gratineed.
$14.50
02.
Lasagna Bolognese
Lasagna made just the way it is in the beautiful city of Bologna-spniach pasta sheets layered in a rich meat sauce and grated cheese.
$14.50
03.
Gnocchi con Anitra in Guazzetto
Hand rolled gnocchi with slow simmered duck in a rich sauce of pulled ducke and aromatic vegetables.
$16.50
PESCE
01.
Calamari 'Al Ferri' con Escarole e Faioli
Tender calamari, marinated in fresh thyme, garlic and a touch of peperoncini, quickly seared until golden brown and served over corona beans, slow-simmered with escarole and fresh tomato.
$17.00
02.
Salmon alla Griglia
Atlantic salmon fillet, grilled medium-rare, with a rocky mash of Yukon Gold potatoes, green beans and a zesty mustard sauce.
$18.50
03.
Zuppa di pesce
A light and richly flavored seafood soup with seared shrimp, scallops, mussels, calamari, fish fillets, octopus, onion, leek and Sardinian cous-cous.
$22.00
04.
Spaghetti Trapanese
Imported spaghetti tossed with a Sicilian pesto with almonds tomatoes and basil topped with crispy calamari and shrimp.
$22.00
POLLO
01.
Pollo con Limone e Olive
Pan-seared chicken breasts, paired with a sauce of roasted lemons, capers, and Cerignola olives, served over velvety spinach.
Pollo Cacciatora con Funghi
All natural chicken braised with bacon, San Marzano tomatoes, local mushrooms and white wine. Served with crispy polenta fritters.
$18.00
CARNI
01.
"Ossobuco:" di Maiale con Risotto di Farro
Long, slow cooking gives these meaty Heritage pork shanks a velvety texture and rich sauce, brightened with fresh orange rind. Accompainied by barley risotto with fall vegetables.
$24.00
02.
Bistecca all Pittsburgh
A 20-ounce bone-in ribeye steak, grilled to your liking, then seasoned with a rosemary, sea salt and anchovy rub. Served with twice-fried potatoes and roasted tomatoes.
Tiramisu
Our rendition of this Venetian classic, made with layers of espresso-soaked ladyfingers and rum-flavored Mascarpone cream, topped with a sprinkling of cocoa powder and chocolate covered espresso bean
02.
Panna Cotta
Lidia's "cooked cream"- a silky, eggless custard accompanied by seasonal fruit compote
03.
Torta di Cioccolata
A rich, flourless cake served with whipped cream, chocolate sauce and marinated cherries
04.
Biscotti Misti
Fresh from our bakery, an assortment of house-made Italian cookies and sweets for your guests to pass and share family style
