Emilio`s Restaurant in Harrison

whole fresh wild mediterranean sea bass roasted & filleted tableside

veal scaloppine topped w/ parma proscuitto & fresh sage served over sauté` spinach w/a white wine/butter sauce

veal scaloppini topped w/grilled artichoke & melted shaved parmigiano cheese

veal scallopini sauté` w/sweet peppers san marzano tomato & garlic w/sauté broccoli di rabe

veal scaloppini pan seared w/breadcrumbs seasoned w/minced capers, anchovy, garlic parsley & cheese topped w/san marzano

angus beef short ribs slow cooked w/ wine & herbs served w/creamy gorgonzola polenta

local cornish hen butterflied & marinated w/garlic, olive oil & wine roasted crispy in cast iron skillet

breast of chicken topped w/’smoked prosciutto & melted fontina

breast of chicken stuffed w/a medley of fall mushrooms & ricotta roasted w/wine & herbs

field greens tossed w/italian vinaigrette shaved carrot & parmigiano cheese, red onion, cucumber & gaeta olives

creamy miniature cow’s milk cheese wrapped in prosciutto di parma, baked & served warm over poached pear w/a fig glaze

radicchio grilled w/olive oil & served w/gorgonzola, pancetta & balsamic

mushroom cap roasted w/shallots, wine & rosemary filled w/a warm faro salad w/raisins & gorgonzola

belgian endive w/gorgonzola cheese poached bosc pear & caramelized walnuts

classic sweet sausage boiled, then roasted sliced & served over lentils, wine & herbs

classic ‘buttery’ mozzarella served w/ crostini & artisan prosciutto & salami

sweet & spicy italian sausage sauté` w/ broccoli di rabe, garlic, olive oil & cherry peppers

our own plum tomato basil sauce served over fresh pasta

traditional ragu made from wild boar red wine, touch of tomato & herbs

our chef’s daily offering of fino arborio rice from novara

our take on a neapolitan classic, our own house made veal meatballs slow cooked in a zesty tomato/herb sauce

handmade ricotta & swisschard filled pillows served in walnut cream sauce

big bellied’ ravioli filled w/roasted beets & gorgonzola w/parmigiano served w/ fresh sage & sweet butter sauce

‘big bellied’ ravioli filled w/parmigiano, ricotta & tuscan cacciato cheese w/black truffle served in a demi-glace

fresh sheets of pasta rolled & stuffed w/veal, spinach, ricotta & parmigiano then baked w/a bolognese meat sauce