Saturday Night at Via Ponte Stockton

Antipasto

Gorgonzola Picante -  Imported gorgonzola cheese with a
bit of a spicy bite, drizzled with white truffle oil and served
with sweet red grapes and honey dew melon  12

Ostriche -  Blue Point oysters harvested from Long Island
Sound, served icy cold and perfectly shucked,
traditional cocktail sauce and fresh lemon on the side  12

Babalucci -  Sicilian for “escargot”, these snails are
hand-packed with a garlic and herb butter, then sauteed
with plum tomatoes, red onions, a touch of tomato paste
and a splash of white wine 12

Carne

Bistecca -  T-bone steak (18-20 oz.)  lightly seasoned and grilled,
served with sauteed watercress with garlic and olive oil,
fresh lemon on the side  30

Capretto -  Rack of lamb lightly marinated in a delicious
mixture of red wine, fresh herbs, and a touch of truffle oil,
then grilled to your desired temperature, served with
sauteed broccoli rabe and oven-roasted potatoes  30

Pesce

Pesce alla Grigliatta -  Mediterranean D’Orata lightly
brushed with olive oil, lemon and rosemary and grilled,
served whole head and tail, fresh lemon on the side  27

Due Pesce Putanesca -  D’Orata filet and prawns lightly floured
and fried to a crispy golden brown then topped with a putanesca
sauce of olives, capers, onions, anchovy paste, a touch of tomato
 paste, white wine and red pepper flakes (please indicate spiciness)  27