STARTERS

CARPACCIO DI MANZO  SANDRINA     9.50
Beef thinly sliced with rucola Parmesan olive oil and
lemon
TESTA DI FUNGO AL CAPRINO 8.50
Portobella mushroom baked with goat cheese
SALSICCE DI CINGHIALE AI FERRI 9.50
Boar sausages grilled with balsamic
INVOLTINI DI MELANZANE 8.50
Eggplant rolled with prosciutto  gorgonzola tomato
CALAMARI  IN ZIMINO 9.95
Sautéed calamari with garlic tomato wine
ZUPPA DEL GIORNO 6.50
Soup of the day
INSALATA CAPRESE 8.50
Fresh mozzarella with tomato in season oregano
olive oil
INSALATA DI RUCOLA E PARMIGIANO 7.95
Arucola salad with balsamic dressing and shaved
parmigiano
INSALATA MISTA 6.95
Organic field salad with olive oil and balsamic
INSALATA ROMANA 7.95
Classic Caesar salad
PASTA

TRENETTE AL PESTO 13.50
Linguine pasta with basil pesto sauce
ORECCHIETTE ALLA BARESE 14.95
Pasta shells with eggplant tomato and mozzarella
TORTELLINI  EMILIANI 15.95
Meat tortellini with prosciutto and cream sauce
AGNOLOTTI DI FUNGHI 14.95
Mushroom and ricotta ravioli with tomato basil
PENNETTE  AL RAGU’ DI   SALSICCE  15.95
Penne  pasta with sausages tomato
FETTUCCINE AI GAMBERI 17.95
Fettuccine pasta with shrimp,garlic and spicy tomato

ENTRÉE
FILETTO DI PESCE OLIVE E CAPPERI 21.95
Snapper filet with olives and capers sauce
SALMONE AL PESTO DI RUCOLA 19.50
Grilled salmon  with rucola pesto
PICCATINE DI VITELLA 19.95
Veal piccata with lemon and capers
SALTIMBOCCA DI VITELLA 21.95
Veal scaloppini with sage and prosciutto
PETTO DI POLLO AI CARCIOFI 18.95
Sautéed chicken breast with artichokes
MEDAGLIONI DI MANZO 24.95
Beef tenderloin medallions with mushroom sauce
DINNER    MENU
... Pesto is not trying to be smart -- just intelligent. The smallish kitchen,
from which Belvito frequently emerges to greet regulars ...... Creaminess is
nearly unknown here in the sense of heavy sauces ...... Olive oil is dispensed
as a condiment, not a coverup ...... Sincerely relaxed and friendly staff is a
true relief from the often overly self-conscious, cutesy or anachronistically
haughty servers who so often spoil a night out. (It was hard to tell who was
prouder of Belvito's inaugural cannoli, the owner or the waitress.)


-- Eve Zibart, the Washington Post Staff Writer
HOUSEMADE DESSERT