Primavera Restaurant & Bar brings NYC food, atmosphere and contemporary Northern Italian fine cuisine to Croton Falls.
Selections From The Primavera Restaurant & Bar Menu:
- Antipasto Caldo (Hot) – Baked clams, grilled shrimp, stuffed eggplant with ricotta cheese and mozzarella
- Carpacio di Manzo – Thinly sliced filet mignon with arugula, extra virgin olive oil, lemon and shaved
Reggiano parmigiano cheese - Insalata di Arugula – With lemon, extra virgin olive oil, pears and walnuts
- Rigatoni La Famiglia – Rigatoni pasta, grilled chicken, broccoli, sundried tomatoes, brown sauce and Romano cheese
- Fusilli Sicilana – Spiral pasta with eggplant, fresh tomato, basil, olive oil and garlic topped with fresh mozzarella
- Duck Ravioli – Fresh homemade pasta filled with duck, leaks and asparagus finished in a roasted
pepper walnut sauce with a touch of Grand Marnier - Linguini Nerre – Squid ink linguini with lobster meat, crab meat and shrimp in a cognac sauce
with a touch of tomato - Gnocchi Bolognese – Homemade potato dumplings with a classic veal bolognese sauce
- Pollo Parmigiana – Boneless breast of chicken with melted mozzarella with fresh tomato
- Pollo Piedmontese – Breast of chicken with roasted peppers, topped with fontima cheese and cognac in a light brown sauce on a bed of sauteed spinach
- Pollo Maremonte – Breast of chicken with hearts of artichoke, fontina cheese, crab meat, in pernod
sauce with asparagus rissoto - Pollo Piedmontese – Breast of chicken with roasted peppers, topped with fontima cheese and cognac in a light brown sauce on a bed of sauteed spinach
- Vitello Primavera – Veal medallions with proscuitto, spinach, fresh mozzarella and shrimp in a light red sauce
- Vitello Adriatico – Veal scaloppine dipped in egg butter, topped with crab meat, fontina cheese,
asparagus tips in a pernod sauce with rissoto - Zupa Di Pesce – Shrimp, clams, calamari, mussels, in a light red sauce over linguini
- Gamberi Scampi – Jumbo shrimp with garlic, herbs, and lemon served with rissoto
- Talapia con Asparagi – Talapia with asparagus and roasted peppers in a pernod sauce served with
asparagus rissoto