r i s t o r a n t e
Serving fine Italian cuisine in Chelsea since 1993
R E S T I V O
r i s t o r a n t e
Insalate di Casa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.95
Baby field green tossed in balsamic vinegar and the chef’s magical ingredients
Caesar Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.95
Crisp romaine lettuce with parmesan cheese, anchovies, and herb croutons
Insalate di Capra . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.95
Mixed baby field greens crowned with medallions of warmed goat cheese
Restivo Insalate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.95
Smoked Altantic salmon, layered on a bed of arugula with capers & onions
ANTIPASTA
Zucchini Friti . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.95
Fried julienne of zucchini, served with a spicy tomato sauce
Mozzarella Fresca con Pomodori e Basilico . . . . . . . . . . 7.95
Homemade mozzarella and fresh tomatoes, peppers & basils
Portobello alla Griglia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.95
Portobello mushroom marinated in balsamic vinegar & herbs, grilled to perfection
Calamari Fritti . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.95
Lightly battered and fried, served with spicy tomato sauce (Restivo classic)
Escargot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.95
In the French tradition, hand picked snails sautéed in garlic-butter, lemon & parsley
Carpaccio Parmigiano . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.95
Thinly sliced raw filet mignon on arugula & slivers of parmesan (Carpaccio lover’s dream)
Carpaccio con Cuore di Palma e Avocado . . . . . . . . . . . . . 9.95
Thinly sliced filet mignon with heart of palm and avocado
PASTA
Fettuccine Primavera . . . . . . . . . . . . . . . . . . . . . . . . 11.95
Lightly tossed with fresh summer garden vegetables
Rigatoni Restivo . . . . . . . . . . . . . . . . . . . . . . . . . . 12.95
Eggplant, capers, oregano and ricotta cheese in a tomato sauce
Gnocchi Verde . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.95
Spinach & potato dumplings in a zesty tomato sauce (Restivo speciality)
Linguine
Shrimp & boiled potatoes, lightly coated in apesto sauce
Ravioli Verdi . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.95
Spinach pasta filled with spinach & ricotta cheese in a marinara sauce
Fettuccine con Pollo . . . . . . . . . . . . . . . . . . . . . . . . 13.95
Grilled chicken and white fettuccini in an alfredo cream sauce
Farfale con Salmone e Vodka . . . . . . . . . . . . . . . . . . . 14.95
Bowtie pasta poached salmon and garlic in a pink-vodka sauce
Linguine Vongole . . . . . . . . . . . . . . . . . . . . . . . . . 15.95
With clams and garlic and your choice of an olive oil or tomato sauce
Spaghetti Pescatore . . . . . . . . . . . . . . . . . . . . . . . . 17.95
With shrimp, scallops, calamari, mussels & clams in alight tomato sauce
Risotto Restivo . . . . . . . . . . . . . . . . . . . . . . . . . Please inquire
Arborio rice pasta specialty, prepared daily
SECONDI
Pollo Restivo . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14.95
Chicken breast with sautéed cognac, shallots, red peppers, peas & baby artichokes
Piccata con Limone e Caperi . . . . . . . . . . . . . . . . . . . . 17.95
Veal scaloppini sautéed with lemon, white wine & capers
Gamberetti Calamari . . . . . . . . . . . . . . . . . . . . . . . . 16.95
Shrimp & calamari sautéed with tomatoes, jalapeno & avocado (chef’s delight)
Galletto alla Griglia . . . . . . . . . . . . . . . . . . . . . . . . 16.95
Grilled boneless butterfly game hen served with wild rice and vegtables
Tagliata di Manzo . . . . . . . . . . . . . . . . . . . . . . . . 18.95
Grilled prime sirloin steak served with mashed potatoes and vegetables
Filet of Sole Almandine . . . . . . . . . . . . . . . . . . . . . . 18.95
Sauteed in white wine & lemon-butter, layered with roasted almonds
Salmone con Senape . . . . . . . . . . . . . . . . . . . . . . . . 17.95
Poached salmon covered with a mustard-cream sauce
Shrimp Scampi . . . . . . . . . . . . . . . . . . . . . . . . . . 18.95
Broiled jumbo shrimp with garlic, white wine, lemon-butter & parsley
Lobster Crab Cakes . . . . . . . . . . . . . . . . . . . . . . . . 19.95
With fresh lobster & crab, accompanied by a creamy jalapeno-mayonnaise sauce
Costoletta Capricciosa . . . . . . . . . . . . . . . . . . . . . . . 29.95
Pounded & breaded veal chop topped with an arugula and tomato salad (Restivo Favorite)
Costolleta Parmigiano . . . . . . . . . . . . . . . . . . . . . . 29.95
Pounded & breaded veal chop topped with tomato sauce and mozzarella cheese
Fillet Mignon Au Poiure . . . . . . . . . . . . . . . . . . . . . 23.95
With cognac fresh green-peppercorns in a mustard sauce
DESSERTS $6.95Ladyfinger soaked with espresso, rum and kahlua covered with mascarpone cheese
Warm Apple Galette
Chef’s Creation
Individual apple pie served with cinnamon ice cream and caramel sauce
Zabaglione
Whipped egg yokes, sugar and marsala wine and fresh berries
Frutti Ripieni
Pineapple, cantaloupe, lemon, mandarin, peach sorbet served in the fruit shell
Crème Brulee
Rich custard made with cream and baked with a thin caramel crust on top
Ricotta Cheesecake
Italian cheesecake delicately textured with a hint of natural orange oil
Chocolate Caramel Pyramid
Bitter chocolate mousse with a molten caramel center,
dusted with cocoa powder
Torta Limone
Cake filled with lemon cream, covered by layer of meringue flambé
Chocolate Fondant Cake
Chocolate layer cake, alternating chocolate sponge cake
and chocolate cream, covered with dark chocolate ganache,
rimmed with chocolate flakes
Tartufo or Ice Cream
Homemade Italian Rum Cake
