Tonight’s Specialties at Via Ponte Stockton

Friday, April 18th

Antipasto

Babalucci – Sicilian dialect for “escargot”, these snails
are hand-packed with a garlic and herb butter then sauteed
with plum tomatoes, onions, a touch of tomato paste and
a splash of white wine  16

Ostriche -  Katama Bay oysters from MA, medium in size,
slightly briny with a sweet ocean taste, served ice cold with
traditional cocktail sauce and fresh lemon on the side  16  

Freddo di Mare – A trio of tastes and textures from the sea -
octopus salad with cherry tomatoes, onion, fresh chopped parsley,
lemon, olive oil and a splash of red wine vinegar, sweet and crunchy
seaweed salad and one oyster on the half shell, fresh lemon on the side 16

Carne

Spezzatino – Savory beef and pork stew with potatoes,
onions, celery, carrots, plum tomatoes, fresh herbs and
a splash of red wine, served over pappardelle pasta 25

Carne del Giorno – Tender rib eye steak lightly seasoned and
grilled to your desired temperature (20 oz. with bone) ,  served with
 oven-roasted potatoes and grilled zucchini 30

Pesce

Pesce alla Griglia – Whole Branzino lightly seasoned
and grilled, served whole head and tail,  with a
savory lemon, garlic and olive oil sauce on the side 27

Pesce del Giorno -  King salmon or halibut filet lightly seasoned and
grilled topped with a putanesca sauce – plum tomatoes, capers, olives, onion and a splash of white wine, served with sauteed spinach 27

Fish Kabob – Skewered tuna, scallop, shrimp, zucchini,
cherry tomato and onions lightly seasoned and grilled, served over
field greens and drizzled with a light olive oil, lemon and
red wine vinegar dressing  22