Enoteca Maria

Slices of seasoned pineapple wrapped in prosciutto di parma.

An artichoke stuffed with breadcrumbs, parsley, grated cheese, garlic.

4 pieces. Homemade meatballs in tomato sauce.

Eggplant boats stuffed with rice, mozzarella, ground beef and pork, peas, and ricotta cheese then baked with red sauce.

Vegan. Eggplant boats stuffed with rice, a medley of vegetables, and baked with red sauce.

Beef tripe stewed in a tomato and herb broth with chopped vegetables.

Braised pigs feet served in red sauce with cannellini beans, onions, and celery.

Chicken feet, potatoes, and onions cooked in a white wine and rosemary sauce.

Chicken hearts, kidneys, and livers slow-cooked in onion, garlic, and wine sauce.

Tender veal tails braised in white wine with lemon zest, onions, and peas.

Lamb hearts, onions, garlic, cherry tomatoes.

Breaded sweetbreads served over a bed of mixed greens.

Sliced lamb testicles baked in oil and vinegar served over a bed of greens.

Fresh, imported mozzarella with milky, tender heart (burrata) served with cherry tomatoes, Italian olive oil, and basil.

Vegan. Chickpeas, red onions & tomato.

Vegan. Cucumbers, radish, tomatoes, and onions in a light vinaigrette.

Vegan. Fresh fennel, grapes, oranges, citrus vinaigrette.

Mixed greens, sweet pears, Italian gorgonzola, balsamic reduction.

Razor clams simmered in white wine with garlic and parsley.

Chilled shrimp, calamari, octopus, lemon vinaigrette.

Adelina’s baked mushroom cap stuffed with fennel, peas, roasted red peppers, zucchini and eggplant, and wrapped in a pastry puff.

Very spicy. Long hot peppers stuffed with crumbled spicy sausage, parmesan cheese, and fresh breadcrumbs served with roasted potatoes and sliced pineapple.

Homemade torte filled with broccoli rabe and sweet and spicy Italian sausage.

A baked vegetable loaf with walnuts, lentils, fennel, peas, peppers, zucchini, eggplant, squash, carrots, onions, celery, and mozzarella topped with tomato sauce.

Sheets of pasta layered with beef and pork ragu, ricotta, and mozzarella in a tomato sauce.

Sheets of pasta layered with parmesan, mozzarella, artichoke, mushrooms, and butternut squash in a béchamel sauce.

13 pieces. Vegan. robust stew-like lentil soup with or without sweet and spicy Italian sausage.

Roast rabbit, cooked in a light sauce made with herbs, and served with side vegetables.

Filet of cod baked in a parchment paper with shrimp, calamari, and octopus cooked in a white wine sauce. Served with side vegetables.

A delicious octopus dish cooked until tenderness and served on a bed of vegetables.

Tender rolls of veal filled with vegetable, fennel, pears, and mozzarella cheese cooked in red sauce. Served with side vegetables.

Medallion of slow-roasted savory boneless pork belly filled with rosemary and fresh herbs. Served with side vegetables.

A whole sheep’s head stuffed with breadcrumbs, rosemary, vegetables, and garlic baked in white wine. Served with side vegetables.

Whole Mediterranean Sea bass baked in parchment paper with a lemon-herb sauce. Served with side vegetables and mixed greens.

Italian pastries stuffed with fresh, in-house made cannoli cream and chocolate chips. Each.

Vanilla sponge cake filled with a mascarpone and coffee cream.

Our popular dessert made with ladyfingers dipped in coffee, layered with a whipped mixture made with eggs, sugar, and mascarpone cheese.

Homemade almond, Nutella, or coffee gelato with choice of melted chocolate.