Michael's Back Door Restaurant

Bruschetta

Crostini, marinated tomatoes, onions, and garlic.

Calamari alla Griglia

Grilled calamari, chorizo sausage, and roasted red peppers.

Polpette di Cinghiale

Wild boar meatballs, Parmigiano Reggiano, and San Marzano tomato broth.

Cozze alle Marinara

Steamed PEI mussels, garlic, white wine, and marinara sauce.

Gamberi Diavola

Tiger shrimps, spicy tomato sauce or artisanal bread crumbs, garlic, parsley, and olive oil.

Charcuterie Board

Cured Italian meats, grilled vegetables, sun-dried tomatoes, olives, artisan cheese, and balsamic crostini.

Artichoke Arancini

Breaded artichoke risotto with basil tomato sauce.

Artisan Bruschetta Trio

Calabrese toastini spread with citrus ricotta, sautéed mushrooms, and tomato jam.

Rapini e Fagioli Perle di Campo

Steamed rapini, navy beans, extra virgin olive oil, and garlic.

Zuppa del Giorno

Soup of the day prepared daily.

Insalata della Casa

Medley of mixed greens, julienne vegetables, and house balsamic vinaigrette.

Insalata alla Cesare

Traditional Caesar salad, toasted garlic croutons, and Parmigiano-Reggiano.

Insalata Caprese

Beefsteak tomatoes, fior di latte, grilled onions, and basil pesto dressing.

Insalata Arugula

Organic arugula, frisse, pecans, crumbled goat cheese, julienne of apple, and honey mustard vinaigrette.

Capelli D'Angeli

Angel hair pasta, lobster meat, and tomato cream sauce.

Penne Trasteverina

Penne, bacon, chicken, and vodka rose.

Linguine Frutti di Mare

Linguine, mussels, clams, shrimp and scallops, white wine, and tomato sauce.

Gnocchi Napolitana

Homemade potato dumplings, fresh basil, shaved Parmigiano-Reggiano, and tomato sauce.

Orecchiette

Nonna’s pasta, sausage, rapini, caramelized onions, and roasted garlic Brodo.

Agnolotti

Ricotta and spinach-filled pasta, mascarpone cream, and aromatic pangratatto.

Pollo

Roasted chicken supreme stuffed with mushrooms and tarragon cream sauce.

Fegato

Provimi calves liver, sauteed onions, and red wine sauce.

Vitello al Limone

Veal scaloppine, white wine, and lemon butter sauce.

Vitello Sorrentina

Veal scaloppine topped with eggplant, capicollo, mozzarella, and basil tomato sauce.

Filletto di Vitello

Pan-seared veal tenderloin, mushrooms, caramelized onions, and red wine demi.

Agnello

Roasted marinated rack of lamb and red wine reduction.

Bistecca alla Griglia

Ten-ounce grilled AAA NY striploin and cognac peppercorn sauce.

Cioppino di Pesce

Shrimp, calamari, mussels, clams, prime cod, one-half lobster tail, and garlic white wine tomato broth.

Salmone

Blackened fresh Atlantic salmon, apple slaw, and maple glaze.

Branzino

Seared European bass with olives, tomato salsa, and lemon olive oil.

Capellini

Filetto di Vitello

Pan-seared veal tenderloin, mushrooms, caramelized onions, roasted garlic, and red wine demi.

Delizia al Caramello

Creme caramel.

Sorbetto al Limone

A delightfully refreshing lemon sorbet.

Semifreddo

Homemade ice cream in a chocolate cup with caramel and a wild berry coulis.

Tiramisu

A classic layered, mascarpone cream, espresso-soaked savoiardi, and sweet marsala.

B-52 Cheesecake

Homemade cheesecake baked with Amarula cream liquor, tia maria, and Grand Marnier.

Sticky Toffee Pudding

A rich date pudding cake drizzled with caramel.

Chocolate Mousse Cake

Rich white and dark chocolate mousse cake finished with chocolate ganache.

More di Stagione

Fresh berries of the season.

Assorted Artisan Cheese Board

Number of Plastic Cutlery

How many people will be eating from this order?