Appetizers

 

Scoozi original Gorgonzola & green onion flatbread cooked golden brown, rubbed with fresh garlic, accompanied with roma tomato fresca

Small (four pieces) – Six / Large (eight pieces) – Ten /  Ultimate (twelve pieces)- Fourteen

 

Carpaccio thinly sliced raw beef, capers, shaved parmigiana cheese extra virgin olive oil, lemon juice,

Dijonmustard aioli, fresh arugula and crostini

Twelve

 

Barone’s Crab Cakes with jalapeno-cilantro aioli and fresh fruit salsa

Fourteen

 

CalamariSiciliana  fried and tossed with our house made marinara with red chili flakes.

Twelve

 

   Smoked Salmon  dill-horseradish crème fraîche, red onions, capers and toasted crostini

Twelve

 

Barone’s Seafood Platter three oysters, three prawns, sashimi grade Ahi tuna and smoked salmon,

served with three dipping sauces

Twenty

 

Prawn Martini Cocktail large prawns served with our house made cocktail sauce

Twelve

 

Oysters on the half-shell half dozen, mignonette sauce and house made cocktail sauce

Fifteen

 

Ahi Tartare soy, ginger, avocado, sesame oil, scallions and Mirin wine

served with crispy won-tons

Fourteen

 

Barone’s Antipasto Platter cured Italian meats, cheeses, olive, cornichons, marinated roasted

peppers and pepperoncini, served with toasted crostini

Fourteen

 

Coconut Prawns four, served with a Thai dipping sauce

Twelve

 

Baked Polenta with Asiago cheese, served with fresh mozzarella and house made marinara sauce

Ten

 

  

Soups and Salads

 

Soup du jour ask you server for today’s selection

Six

 

Mixed Organic Spring Lettuces sherry-vinaigrette, with caramelized pecans and dried cranberries

Seven/ with crumbled Gorgonzola-Eight

 

Caesar Salad romaine lettuce tossed with a creamy garlic-anchovy dressing and topped

with sun-dried tomatoes and shaved parmigiana cheese

Eight

 

Arugula and Prosciutto Salad tossed in a sherry-vinaigrette, with roasted apples,

caramelized pecans, feta cheese and dried cranberries

Nine

 

Tomato and Mozzarella Napoleon vine-ripened tomatoes with fresh mozzarella,

Kalamata olive tapenade and mixed greens, tossed in a basil vinaigrette

Nine

 

Iceberg Wedge with toy box tomatoes, crispy onion rings, caramelized pecans and dried cranberries,

topped with a creamy Maytag Blue cheese dressing

Nine

 

$2.00 charge for split orders, 18%   gratuity may be added to parties of 6 or more, $18.00 corkage fee per 750ml bottle.  Barone’s will be happy to waive one corkage fee for every bottle purchased off our list.  Sorry, no checks accepted.

We reserve the right to refuse service to anyone.  We are not responsible for articles lost, stolen or exchanged.

No trans-fats are used in the preparation of our food.  Gift certificates are available for purchase. 

Barone’s is available for banquets and special events.

 

 

Pastas

 

Spaghettini roasted roma tomatoes, shaved garlic, extra virgin olive oil, red pepper flakes and fresh basil  14

with grilled chicken 18  /  with grilled prawns 20

 

Linguine with Clams & Mussels with marinara or white wine sauce  21

 

Pappardelle Bolognese topped with a dollop of mascarpone cheese  20

 

Penne a la Norma with eggplant and ricotta cheese  18

 

Butternut Squash Ravioli in a port demi-glace with sautéed spinach topped with duck confit  25

 

Rock Shrimp Risotto Arborio rice, wild mushrooms, white truffle oil, Parmesan and fresh vegetables  24

 

 

Entrees

 

Chicken Piccata sautéed with lemon juice, white wine, butter, capers and parsley

Served with buttermilk mashed potatoes and fresh vegetables

25

 

Chicken Scaloppini sautéed with Marsala wine, wild mushrooms, garlic, butter and parsley

Served with roasted red and fresh vegetables

25

 

Duck Confit & Pan Seared Duck Breast with port-dried cherry demi-glace

Served with sweet potato puree and fresh vegetables

30

 

Blackened Sea Scallops saffron infused couscous with sautéed spinach and roasted cherry tomatoes

Citrus beurre blanc

30

 

Grilled Salmon Filet with sautéed spinach and butternut squash

Citrus beurre blanc

28

 

Sesame Encrusted Ahi seared rare, with spaghettini and asparagus sautéed in soy, butter and red chili flakes

Wasabi beurre blanc

32

 

Prosciutto Wrapped Pork Tenderloin pan sautéed and served with sweet potato puree and fresh vegetables

Balsamic reduction with sun dried apricots

34

 

 Dijon & Herb Encrusted Colorado Lamb Rack with sweet potato puree and fresh vegetables

Port-balsamic reduction with dried figs

35

 

Braised Short Ribs with soft polenta and roasted vegetables

Herbed cabernet jus

34

 

8 oz. Center Cut Filet Mignon encrusted with ancho chili and espresso, wrapped with

Apple wood smoked bacon, served with roasted red potatoes and fresh vegetables

Cognac demi-glace

38

 

20 oz. Porterhouse with shoestring fries and sautéed spinach

Béarnaise sauce

A.Q.