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ruvo
DINNER
Sample Menu Subject To Change

Greenlawn - 4pm - on
Port Jefferson - 4pm - on

MAKE A RESERVATION

SALAD
Young & Tender Lettuces . . . . .7
with Grape Tomatoes, Shaved Pecorino, Balsamic Dressing
Hearts of Romaine Caesar. . . . 7
Ciabatta Croutons, Cured Anchovies
Beet Carpaccio . . . . 8
with Goat Cheese, Baby Arugula, Pistachios, Lemon & Olive Oil
Sliced Pear Salad . . . . 8
with Stella Gorgonzola, Candied Pecans, Greens, Raspberry Vinaigrette
1
ON THE SIDE

Broccoli Rabe . . . . 7
Garlic, Sicilian Olive Oil

Simmered Tuscan White Beans . . . . 7
with Pancetta & Rosemary

Meatballs Grandma D’s Style. . . . 7

House-made Sweet Fennel Sausage . . . . 7

Wild Mushroom Risotto . . . . 8
with Rosemary & White Truffle Oil

Roasted Garlic Mashed Potatoes . . . . 5

 

 
   
1 antipasti pasta
  soup print
  entree  


salad

~18% Gratuity may be added to parties of six or more;
~20% to ten or more.
*Consuming raw or undercooked meats, shellfish or fresh shell eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

 

Executive Chef Joseph DeNicola
Chef Anthony D'Amico