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ZUPPE E PRIMI PIATTI Appetizer / Entrée
Zuppa Maritata
Traditional Italian wedding soup. Mini homemade meatballs, rice and escarole
in a clear broth. 12
Cannelloni con Vitello e Carciofi
Homemade cannelloni filled with veal, artichokes and ricotta covered with
light béchamel and a touch of tomato and mozzarella. 15/23
Spaghetti con Gamberoni, Vongole e Zucchine
Spaghetti pasta tossed with jumbo shrimp, clams, julienne zucchini, olive oil,
and a touch of tomato. Spicy. 17/26
Penne alla Campagnola
A rustic dish from the Italian countryside. Penne pasta with sautéed artichokes,
zucchini, mushrooms, English peas and prosciutto. Flavored with extra virgin
olive oil, garlic and basil. 12/18
Lasagna
A house signature dish. Light, moist and delicious. 14/22
Triangoli di Gamberi ed Asparagi
Homemade triangle shaped pasta filled with shrimp, asparagus and ricotta
in a velvety rosè sauce. 16/25
Ravioli al Burro e Salvia
Another homemade favorite. Ravioli filled with spinach & ricotta and finished
with a creamy sage sauce. 14/22
Creste di Gallo alla Bolognese con Porcini
Pasta shaped like a rooster’s comb in a rich meat sauce with porcini mushrooms.
15/23
Bavette al Granchio del Ristorante Tre Pini
Named after Raffaella’s Italian friends in Florence. Highly recommended hot and spicy linguine pasta with crab meat in a smooth rosé sauce. 16/25
Capellini al Pomodoro
Angel-hair pasta in a marinara sauce with diced tomatoes and basil. 10/16
Papa Sisto
Named after Pope Sixtus IV. Fettuccine pasta in a creamy white sauce with homemade sausage, speck, and a dusting of fontina, parmigiano and mozzarella cheeses. 15/23
Risotto del Giorno
The finest Carnaroli Risotto prepared daily by the Chef. Market Price
Sales tax will be added to all food & beverages. 18% gratuity added to parties of 6 or more persons. Split plate charge $5.
For Reservations
please call 619.544.1865.
For more information e-mail us at info@salvatoresdowntown.com