Regional Menu
Sardegna - bountiful seas & hills
To the visitor, Sardegna seems like an island paradise: enclosed by a jewel-green sea, graced with fertile plains, criss-crossed by clear rivers, and topped with majestic mountains. As the island farthest from the Italian mainland, it is still a somewhat isolated place, relatively unmarred by tourism, a tranquil isola that has supported fisherman, farmers, shepherds, and seafarers for generations. But Carthaginians, Romans, and Arabs among them - took control of the island, leading the islanders to coin the saying: "All evil comes from across the sea." Because the ongoing invasions often forced the islanders to withdraw to the mountainous regions, which were impassable to strangers, Sardegna's traditional culinary specialties are not based on fish, but on what might be called "country cooking." Suckling pig and wild boar roasted on the spit; rustic stews with wild vegetables and hearty beans; light, dry breads; sheep's and cow's cheeses; fresh herbs such as myrtle and mint; and delightful, colorful sweets - these have been the traditional elements of Sardinian cuisine for a thousand years. The quintessential pasta of Sardegna is malloreddus, a small gnocchi made from durum wheat semolina, salt and water, and given its distinctive yellow color by the addition of saffron.
ANTIPASTI - Appetizers
Minestra di Ceci - Chickpea Soup
with fresh fennel bulb, red onion, garlic and fresh sage
PRIMI - Pasta and Rice
Agnello con Fregola - Hearty Lamb Stew
with onions, fresh tomatoes, fresh herbs and fregola pasta
Risotto all'Aragosta - In-Shell Lobster Tail
with saffron risotto
Malloredus con Vongole - Saffron Pasta with Clams
in a light EVOO, garlic and fresh herb sauce
SECONDI - Meat and Fish
Pesce alla Cagliaritana - Fresh Fish of the Day
pached in a walnut, garlic, parsley broth
served with sautéed spinach
Cosciotto di Maiale - Braised Leg of Pork
in red wine, garlic and onions
served with borlotti beans with fennel bulb
Wines from Sardegna to enjoy with dinner or
take home at retail pricing:
Argiolas Costera Cannonau ’05 $33 (retail $26)
Argiolas Vermentino Costomolino’06 $27 (retail $20)
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Classic Menu
Menu Classico d’ESTATE
Nani’s mission is to promote the Italian culture through authentic presentation of its cuisine.
ANTIPASTI ED INSALTE - appetizers and salads
Broccoletti
broccoli rabe sautéed with EVOO, garlic, red pepper flake
Bruschetta Pomodoro
on the Italian table ‘bruschetta’ means ‘bread burned a little bit’
this one is topped with fresh tomatoes, EVOO, and oregano
Caprese
sliced tomatoes, fresh mozzarella, fresh basil, olive oil
Prosciutto e Mozzarella
salted & aged, air-cured ham, fresh mozzarella
Prosciutto e Melone
salted & aged, air-cured ham, fresh sliced cantaloupe
Bresaola e Parmigiano
air-cured beef & shaved Parmigiano, lemon & EVOO
*Cozze o Vongole
choose either fresh black mussels or fresh tiny clams ‘in bianco o rosso’, either a spicy white wine broth or a light but spicy tomato sauce
*Lumache
sautéed snails with garlic, red pepper flake, tomatoes, mint
Insalata Mista
greens, dried oregano, tomatoes & Nani’s croutons, balsamic dressing
Insalata Tutte Cose
fresh spinach tossed with carrot, celery, red onion, capers, pine nuts, Parmigiano, anchovy then dressed with EVOO & lemon juice
Insalata con Gorgonzola
romaine, Gorgonzola, walnuts, red wine vinegar dressing
Insalata d’Asparagi e Nocciole
fresh watercress, grilled asparagus, toasted hazelnuts, shaved Parmigiano Reggiano
RISOTTO …velvety Italian Rice
Risotto del Giorno
ask your server about today’s risotto
RAVIOLI…handmade pasta stuffed with ricotta cheese & mint
Ravioli di Ricotta
with a sauce of fresh tomatoes, zucchini, & basil
PASTA CON VERDURA…pasta with vegetabless
Spaghetti Pomodoro
The classic, simple tomato sauce of Italy. Sauté a bit of garlic in EVOO, toss in tomatoes, simmer, add torn basil, toss with pasta…eccogli!
Linguine Contadina
tomato sauce with onion, zucchini, eggplant, Pecorino Romano
Linguine con Melone
fresh cantaloupe, tomato, a touch of cream & Parmigiano
Linguine all Checca
simply the best ingredients Italy has to offer - diced fresh tomatoes, herbs & fresh mozzarella tossed with hot EVOO
Orecchiette alle Verdure
EVOO, asparagus, zucchini, peas, herbs and Pecorino
Orecchiette con Vruccoli
broccoletti, fresh tomatoes, pine nuts, raisins, Pecorino
Linquine con Tartufi
Mascarpone, truffle butter, lemon, Parmigiano Reggiano
Linquine con Noci
walnut cream sauce with Parmigiano Reggiano
PASTA CON CARNE…pasta with meat sauce
*Spaghetti all'Amatriciana
THE classic Roman dish! guanciale (cured pork jowl), onion, tomato, Pecorino Romano, black pepper
*Penne con Salsicce
Nani’s pork sausage, tomato, bell peppers, fresh mozzarella
Penne con Ragu
a slow cooked tomato, meat and vegetable sauce
Penne con Prosciutto
Prosciutto, asparagus, cream and Parmigiano Reggiano
*Penne alla Norcina
Nani's sausage, pancetta, truffle butter, Parmigiano Reggiano
Spaghetti Carbonara
pancetta, Parmigiano & Pecorino, egg yolk & pepper
PASTA CON PESCE…pasta with seafood
*Linguine con Aragosta
in-shell lobster tail, onions, tomato, parsley
Fregola al Pescatore
fresh mussels, clams & fish of the day, fresh tomato & parsley
Linguine con Granchio
Dungeness crab meat, watercress, lemon
SECONDI PIATTI ... meat or fish course
Bistecca di Manzo
12 - 15oz rib-eye steak finished to your liking: simply grilled, with a light white wine gorgonzola sauce, or with a light tomato, oregano sauce
Stinco d'Agnello
a lamb shank slowly braised with pancetta, tomatoes, pistachios, garlic & rosemary
Quaglie Agrodolce
two quail marinated with honey & balsamic vinegar, wrapped in pancetta then grilled
Scallopine con Marsala
veal cutlets simmered with a Marsala mushroom sauce
Pesce con Salsa Verde
Ask your server about the Fresh Fish of the Day
baked with a caper, parsley, breadcrumb sauce
*Frutti di Mare
today's fresh fish & shellfish in a flavorful & slightly spicy broth with tomato, onions, herbs & white wine served with grilled ciabatta