Trabocco - Full Menu

Hangar 1 Mandarin Blossom, saffron, ginger beer

Hangar 1 vodka, lemon, fresh basil

St. George Botanivore Gin, pineapple, lime, orange, Lacrima di morro

St. George Raspberry liquor, prosecco

St. George Bontanivore Gin, Limoncello, thyme

St. George Dry Rye Gin, Campari, Sweet Vermouth (aged in oak)

St. George Agricole Rum, grapefruit, Cappelleti, lime

Silver rum, mint, lime, soda

St. George Green Chile Vodka, house-made Mary mix

Bulleit Rye, St. George Absinthe, Peychaud's bitters

castelvetrano olives, almonds, ricotta salata cheese

di stefano burrata, prosciutto, grissini

half calzone, half pizza with tomato, fior di latte, basil, ricotta, mushroom

tomato sauce, basil, fior di latte

Fresh tomato sauce, fresh mozzarella cheese

House-made spinach pasta, Bolognese meat sauce (beef, pork, tomato ragu), bechamel, parmesan and porcini mushrooms

Flourless chocolate cake, chocolate sauce, creme anglaise

Blueberry Panna Cotta flavored with Punch Abruzzese herbal aperitivo

Wood-fire grilled, partially de-boned, whole Mediterranean sea bass with cherry tomatoes, kalamata olives, fresh herbs, served with roasted potatoes and almonds, and roasted cauliflower and Brussel sprouts

Wood-fire grilled scottish salmon filet, arugula fennel salad, and heirloom tomato salad with grilled polenta

Di Stefano burrata, rosso bruno tomatoes, basil, olive oil, olives

Penne pasta with fresh tomato sauce and parmesan cheese

sautéed with olive oil, garlic

Lady fingers, espresso, mascarpone

Traditional Abruzzese slow-roasted pork, roasted cauliflower and Brussel sprouts, roasted potatoes and almonds

Fresh Scottish salmon filet, in a panko breadcrumb and pecorino crust, baked in the wood-fire oven, over a tomato, basil, olive, and caper sauce. Served with soft polenta and sautéed spinach

wood-fire grilled 16oz. new york steak, roasted potatoes and almonds, spinach

breaded and fried calamari served with spicy tomato sauce

caesar salad with romaine, parmesan, egg, croutons, anchovies, lemon anchovy dressing

roasted golden and red baby beets, watercress, walnuts, ricotta salata, red-wine vinaigrette

lentils, garbanzos, farro, cannellini beans, quinoa, carrots, cherry tomatoes, lemon anchovy dressing

friseé, radicchio, endive, walnuts, red grapes, grilled pear, prosecco vinaigrette, gorgonzola

baby mixed kale, cannellini, carrots, creamy lemon parmesan dressing

Soup for Saturday, April 27: Wood-fire roasted tomato and red bell pepper(vegan), and black Beluga lentils with spicy Italian sausage

Risotto for Saturday, April 27 Risotto Nero: Baby shrimp and bay scallops in a black squid ink sauce with finely minced calamari, topped with diced tomatoes and dusted with smoked paprika

seafood stew with clams, mussels, shrimp, octopus, scallops, fresh fish filet, tomato broth, with grill-toasted bread

grilled octopus, potato, celery, shallots, lemon, olive oil

grilled scallops, shrimp, and calamari served over sautéed spinach, arugula, farro, cannellini beans, and grilled tomatoes with lemon and olive oil. served with grill toasted bread

spicy Italian sausage, broccoli rabe, tomato sauce, fior di latte

mushrooms, fior di latte, arugula, prosciutto, shaved parmesan, truffle olive oil

tomato sauce, fior di latte (fresh mozzarella), assorted italian cured meats

fresh tomato sauce, ricotta, eggplant, basil

house-made pasta filled with butternut squash, walnuts, brown butter sage sauce, parmesan, over fresh tomato sauce

house-made pasta stuffed with braised oxtail, au jus, pecorino pepato

baby octopus and tomato ragú with shrimp, scallops, clams, mussels

house-made potato dumplings with roasted butternut squash, mushrooms, white wine, parmesan

wood-fire grilled partially de-boned half-chicken, fresh herb and chili flake marinade, abruzzese salt, roasted seasonal vegetables and potatoes with almonds

Wood-fire grilled 16 oz. bone-in pork chop, broccolini rabe sautéed with garlic and anchovy, roasted potatoes with almonds

green beans sautéed in olive oil and garlic topped with orange and lemon zest

roasted potatoes and almonds

roasted seasonal vegetables

brocolli rabe sautéed with olive oil, garlic, anchovies

zucchini, eggplant, artichokes, mushrooms, tomato sauce, fior di latte

rigatoni pasta with beef, pork, tomato ragú, parmesan

Buffalo Trace bourbon, Carpano Anticia, Angostura bitters, Luxardo Cherry

Fresh tomato sauce, pepperoni, fresh mozzarella cheese

Penne Pasta with butter and parmesan cheese

Breaded and fried chicken breast strips with french fries

Steamed fresh veggies with olive oil

Penne pasta with creamy cheese sauce

The bright, open, and airy 90-seat dining room with a copper clad, table height fireplace features a 35-foot tower crowned by a large skylight and light sculptures inspired by fishing nets. The dining room offers intimate booths, tables, banquet seating,

With Trabocco, Giuseppe Naccarelli is fulfilling that dream.

world class Italian cuisine in a family friendly setting, beautiful year-round outdoor dining and lounge, and a sleek and dynamic bar.

18+ oz. Boneless Rib Eye, slow roasted rare and finished on the wood-fire grill, served with soft polenta, sauteed spinach, and red wine au jus sauce