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DELLA GRIGLIA GAMBERONI ALLA GRIGLIA SPECIALI DEL GIORNO 28 Grilled Shrimp served with Baby Greens, Fennel, Endive, Tomatoes and Hearts of Palm with a Chianti Vinegar dressing SPAGHETTI CON POLPETTE 22
(M)
Traditional Spaghetti and Meatballs POLLO E SALSICCIA ALLA CACCIATORA (T) 24
FILETTO DI MANZO ALLA GRIGLIA 35 Simply‐grilled 10 oz Filet Mignon with Onion Rings and Tuscan Fries Braised Chicken and Sausage with Peppers, Onions and Tomato CARNE ALLA PIZZAIOLA (W)
24
(TH)
35
Beef Braised with Tomatoes, Garlic, White Wine and Herbs BISTECCA ALLA GRIGLIA COTTA 35 Naturally‐aged 16oz Black Angus Steak served Au Jus with Onion Rings and Tuscan Fries BRASATO DI MANZO Braised Short Ribs with Red Wine served with the Chef’s Pasta of the Day 33 Grilled Australian Lamb Chops with sautéed Spinach and an Onion‐Sangiovese Red Wine reduction 26 Simply‐grilled Salmon topped with Watercress, Endive, Orange, Red Onion, Toasted Almonds with White Balsamic Vinegar and Virgin Olive Oil ARAGOSTA ALL ’ “ ARABIATA ” (F) MP 1 ½ lb Whole Lobster “Angry‐style” with Tomatoes, Peperoncino and White Wine RAGÚ DELLA NONNA EXQUISITE ITALIAN CUISINE Traditional Sunday sauce served with meatballs, braciola and Italian sweet sausage TAKEOUT MENU HOMEMADE DESSERT per person
OPEN FOR LUNCH & DINNER MONDAY – FRIDAY 12 PM – 10 PM (SUNDAY ONLY) P R A N Z O C O M P L E T O SATURDAY 4 PM – 11 PM SUNDAY 1 PM – 9 PM SPECIAL EVENTS COMPLETE PRIX‐FIXE DINNER MENU MONDAY – THURSDAY, 4 – 6:00 PM MAXIMUM 8 GUESTS 12 THREE‐COURSE DINNER FROM 9 Eggplant Layered with Mozzarella and Tomato Sauce FRITTURA DI ZUCCHINE COFFEE OR TEA 25.00* per person
8 ON‐ AND OFF‐PREMISES CATERING AVAILABLE PARTY ACCOMMODATIONS FOR UP TO 100 GUESTS MONTHLY COOKING CLASSES Deep‐fried Zucchini 8 PISELLI CON CI POLLE
25 P/A Your choice of either Chicken or thinly‐sliced Veal prepared any style 25 Broccoli Rabe sautéed with Garlic, Oil and Red Chili Peppers MELANZANE Pork Tenderloin with Sweet Cherry Peppers, Onions and Potatoes with a Sherry‐Vinegar‐infused demi‐glaze POLLO O SCALOPPE DI VITELLO (S) MP Braised Veal Shank BROCCOLI DI RAPE Butterflied, Breaded and Fried Pork Chop topped with a Tomato, Onion and Arugula Salad with a Balsamic Dressing CONTORNI COSTOLETTA DI MAIALE CAPRICCIOSA 26 Salad of field greens with cucumbers, tomatoes and red onion in a balsamic and virgin olive oil dressing 30.00* Penne Rigate, Cavatelli or Rigatoni with Traditional Sunday Sauce served with Meatballs, Braciola and Italian Sweet Sausage Thinly‐sliced milk‐fed Veal, Breaded and Pan‐fried, with an Arugula and Tomato Salad with Chianti Vinegar and Virgin Olive Oil Dressing RAG U DELLA NONNA “ TRADIZIONALE ” (S)
SCALOPPINE DI VITELLO ALLA MILANESE 28 FILETTO DI MAIALE OSSO BUCO PIATTI TRADIZIONALI BOCELLI
INSALATA MISTA DELLA CASA THE CHEF ’ S SELECTION OF SALMONE ALLA GRIGLIA (IN HOUSE ONLY) AGNELLO A SCOTTADITO COMPLETE SUNDAY DINNER Sautéed Peas with Onions and Basil SPINACI SALTATI 8 Spinach sautéed with Garlic, Red Chili Peppers and Extra Virgin Olive Oil CAROTE A FETTE 7 Sliced Carrots cooked In Pellegrino Water with Sweet Onions ARANCINI 12 8 Mini White Truffle‐infused Rice Balls with Mozzarella Cheese TUSCAN FRIES Fried Potatoes with Garlic and Fresh Herbs 1250 HYLAN BOULEVARD STATEN ISLAND, NY 10305 (TEL) 718.420.6150 (FAX) 718.420.6358 WWW.BOCELLIREST.COM 1250 HYLAN BOULEVARD STATEN ISLAND, NY 10305 (TEL) 718.420.6150 (FAX) 718.420.6358 WWW.BOCELLIREST.COM ANTIPASTI LE SPECIALITÁ DELLA CASA
LE MINESTRE GAMBERETTI E CALAMARI “ AGRODOLCE ”
14
ANTIPASTO FREDDO ALLA CASALINGA Shrimp and Fried Calamari sautéed with Sweet Cherry Peppers, Pine Nuts and Golden Raisins with a Sweet and Sour Glaze Roasted Peppers, Sopressata, Mozzarella, Melon, Prosciutto and Seafood Salad SPIEDINI ALLA ROMANA ANTIPASTO CALDO ALLA CASALINGA 12
ZUPPA DI COZZE
ANTIPASTO FREDDO DI VERDURE DI STAGIONE VONGOLE GRATINATE ALLA TOSCANA
Long Island Baked Clams with White Breadcrumbs, Herbs, Tomato, Basil and Grana Padano Simply‐fried Calamari served with Marinara Sauce and Lemon 10
Breaded and pan‐fried White Bread and Mozzarella with Fresh Herbs and Garnished with Baby Greens 36 12
FUNGO PORTOBELLO AL FORNO
Oven‐roasted Portobello Mushroom stuffed with sautéed Spinach, Mozzarella, Crushed Walnuts and White Truffle‐infused Breadcrumbs Thinly‐sliced Beef Tenderloin with Eggplant Salad, Parmigiano Cheese and White Truffle Oil INSALATA DI MARE “ AMALFITANO ”
14
Seasonal Melon with Prosciutto Di Parma, Imported Gorgonzola Cheese and Amerena Cherries GRIGLIATA DI POLIPO 15
Grilled Octopus over a Salad of Fennel and Oranges INVOLTINI DI MELANZANE
12
Eggplant Rolls with Ricotta, White Truffle Oil, Mozzarella and Tomato ZUPPA DI VONGOLE ALLA SAMBUCA
Pan‐steamed Long Island Clams with Smoked Pancetta, Onions, Fennel Baby Corn and Sambuca 9 9 9 Arugula, Endive and Radicchio with Artichoke, Roasted Peppers, Plum Tomatoes, Portobello Mushrooms and Basil with a Chianti Vinegar Dressing INSALATA TRE COLORI 9 9 Field Green Salad with Granny Smith Apples, Caramelized Walnuts and Dry Cranberries with a Limoncello Vinaigrette 9 Watercress, Endive, Orange, Red Onion, Toasted Almonds and Goat Cheese with White Balsamic Vinegar and Virgin Olive Oil 12
INSALATA ALLA CESARE 8 Classic Caesar Salad with Croutons and Grated Parmigiano in a “Traditional” Caesar Dressing 9 Seafood Risotto with Calamari, Clams, Mussels, Scallops and Shrimp in a Light Tomato Sauce 24
8 Napolitan Pasta and Bean soup ENTRÉES TRANCI DI SALM ONE 26 Pan‐seared Salmon Filet with Capers, Grape Tomatoes, Shiitake Mushrooms & Olives with White Wine & Lemon PASTA RAVIOLI DI RICOTTA ALLA BOLOGNESE 16 Homemade Ricotta‐filled Ravioli served with a Classic Meat Sauce GNOCCHI DI RICOTTA FATTI IN CASA PAGLIA E FIENO ALLA MANUELINA 22 18 22 POLLO ALLA VALDOSTANA 24 Prosciutto‐wrapped Chicken Breast stuffed with Fontina and Basil with a Marsala Wine and Mushroom Sauce GAMBERONI DI LIMONCELLO 25 Egg‐battered sautéed Jumbo Shrimp in a Lemon/Citrus –
Sweet Honey Sauce w/sautéed Spinach & Toasted Garlic POLLO E SALSICCE SCARPARIELLO 24 Boneless Chicken with Sweet Italian Sausage, Garlic, Mushrooms, Rosemary, White Wine and Lemon 32 BRANZINO ALLA GENOVESE With Cream, Proscuitto, Mushrooms and Peas Butterflied, whole boneless Sea Bass with Potatoes, Olives, Capers, Grape Tomatoes and Virgin Olive Oil PENNE RIGATE ALLA VODKA “ CLASSICA ” 16 POLLO AL LIMONE Thin Tube Pasta with Tomato, Light Cream, San Danielle Prosciutto, Shallots and Vodka Sauce Ricotta‐stuffed Rigatoni with Beef Tenderloin tips and Mushrooms in a Red Wine reduction Thin Fettuccine with Calamari, Scallops, Shrimp, Mussels and Clams in a Light Tomato and Basil Broth PAPPARDELLE AL CHAMPAGNE 29 Wide Fettuccine with Lobster Tail, Scallops and Shrimp in a Light Cream and Champagne Sauce PASTA CON PISELLI Aborio Rice with Smoked Pancetta, Mushrooms, Peas and White Truffle Oil Onion soup with melted Provolone Cheese TAGLIATELLE ALLA PESCATORA 26 INSALATA DI STAGIONE CON MELE E N OCI RISOTTO AI FRUTTI DI MARE 28 RISOTTO AI FUNGHI E PANCETTA RIGATONI RIPIENI ALLA SANGIOVESE 24 Arugula, Endive and Radicchio with a Virgin Olive Oil and Balsamic Vinaigrette INSALATA ALLA SICILIANA 8 Hand‐rolled and cut Ricotta Gnocchi with your choice of Tomato and Mozzarella, Pesto or Bolognese Sauce Arugula with Barley, Pine Nuts, Avocado, Hearts of Palm and Ricotta Salata in a Chianti Vinegar and Virgin Olive Oil Dressing INSALATA CAMPAGNOLA 15
A medley of assorted Seafood with Virgin Olive Oil, Lemon and Fresh Herbs MELONE CON PROSCIUTTO DI PARMA
Long Island Middle Neck Clams sautéed with Basil, Garlic and White Wine Jerusalem Artichoke, Fennel, Endive, Mushrooms and Hearts of Palm with a Fresh Lemon and Virgin Olive Oil Dressing INSALATA TOSCANA 14
LINGUETTINE CON VONGOLE INSALATE INSALATA MONTE BIANCO 8 A Sampling of Imported Cheeses and Assorted Jams ANTIPASTO FREDDO DI MARE Vegetable soup with Farro PASTA E FAGIOLI NAPOLITANO A Sampling of Marinated Seasonal Vegetable Specialties (4) Chilled Jumbo Shrimp, (1) Lobster Tail and (8) Clams on the Half Shell MOZZARELLA IN CARROZZA “ DORATA ”
20 Sopressata, Tuscan Salami, Capicola and Grana Padano 14
Soup of the Day ZUPPA DI CIPOLLA GRATINATI ANTIPASTO DI SALUMI 28 CALAMARI FRITTI
CARPACCIO DI MANZO 28 ANTIPASTO A BASE DI FORMAGGI 26 12
ZUPPA DI VERDURA CON FARRO Egg‐Battered and pan‐fried White Bread with Mozzarella topped with a Lemon‐Garlic Anchovy Sauce North Atlantic Black Mussels Steamed in White Wine with Tomato and Fresh Herbs 26 MINESTRA DEL GIORNO Stuffed Peppers, Baked Clams, Shrimp Oreganata, Fried Calamari and Mozzarella in Carrozza 12
RISOTTI (For Two) 16
Beggar’s Purse Pasta filled with Ricotta, Pear, Lemon, Mascarpone and Arugula in a Light Cream Sauce 24 Sautéed boneless Chicken Breast with Capers and Cerignola Olives in a White Wine/Lemon sauce with sautéed Spinach VITELLO ALLA TOS CANA 26 Breaded Veal Cutlets stuffed with Prosciutto Cotto, Fontina and Roasted Garlic Puree in a Chianti Wine Sauce with Cerignola Olives and Mushrooms FILETTO DI SOGLIOLA ALLA FRANCESE 26 Wild‐caught Filet of Lemon Sole, Egg‐battered and sautéed in Lemon and White Wine Sauce SALSICCIA CAMPAGNOLA 22 Italian Sweet Sausage, simply grilled, over fried Peppers, Onions, fried Breadcrumbs and Virgin Olive Oil GAMBERONI GRATINATI Jumbo Shrimp with Herb Breadcrumbs, Tomatoes and Basil served with Cream‐style Corn 25

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