Dimora Ristorante & Bar
Northern Italian · Rockleigh, NJ
📍 Piermont Road
Northern Italian · Rockleigh, NJ
📍 Piermont Road
Whole burrata over San Marzano tomatoes crushed with basil, finished with Ligurian olive oil and sea salt. Grilled country bread alongside.
$ 15.50
Allergeni: lattosio, glutine
Thin slices of eggplant layered with San Marzano tomato, fior di latte and grated Parmigiano Reggiano, baked until the edges caramelize.
$ 16.50
Allergeni: lattosio, glutine, uova
Sardines fried and marinated overnight in white wine vinegar with slow-cooked onions, raisins and pine nuts, the Venetian way. Served cool with polenta.
$ 18.50
Allergeni: pesce, frutta a guscio, glutine, solfiti
Littleneck clams opened and filled with oregano breadcrumbs, garlic and lemon, baked until the crumbs toast. Six to an order.
$ 19.50
Allergeni: molluschi, glutine, lattosio
Prosciutto di Parma aged twenty-four months, carved to order, with shaved Parmigiano Reggiano, marinated artichokes and warm focaccia from our oven.
$ 21.50
Allergeni: glutine, lattosio, solfiti
Veal loin poached in white wine, chilled and sliced, under a tuna and caper sauce bound with egg yolk. Served cold.
$ 23.50
Allergeni: uova, pesce, solfiti
Raw beef tenderloin sliced thin, dressed with lemon and olive oil, topped with arugula, capers and Parmigiano Reggiano shaved at the table.
$ 24.50
Allergeni: lattosio
Octopus braised until tender, then charred over wood and set on warm cannellini beans with celery, red onion and salsa verde.
$ 26.50
Allergeni: molluschi, sedano, pesce
Calamari, rock shrimp and whole smelts fried in semolina flour, served with lemon wedges and a spicy tomato aioli.
$ 28.50
Allergeni: glutine, crostacei, molluschi, pesce, uova
Jumbo lump crab bound with little more than egg and herbs, seared in butter, over shaved fennel with lemon caper butter.
$ 32.50
Allergeni: crostacei, uova, lattosio
Hand-cut bluefin tuna with olive oil, lemon zest and chive, crowned with Oscietra caviar and crisp potato. Served with a mother-of-pearl spoon.
$ 48.00
Allergeni: pesce
Chilled tower for the table: oysters, littleneck clams, jumbo shrimp, lobster, king crab and tuna crudo, with mignonette and lemon. Serves four to eight.
$ 220.00
Allergeni: crostacei, molluschi, pesce, solfiti
Butter lettuce and shaved fennel tossed in white balsamic, finished with toasted pine nuts and a shower of Parmigiano Reggiano.
$ 16.50
Allergeni: lattosio, frutta a guscio, solfiti
Romaine hearts in a dressing worked by hand with anchovy, egg yolk and lemon, with croutons baked in olive oil.
$ 16.50
Allergeni: glutine, uova, pesce, lattosio, senape, solfiti
Radicchio di Treviso, endive and arugula dressed only with lemon and Ligurian olive oil, under shavings of aged Grana.
$ 16.50
Allergeni: lattosio, uova
Red and golden beets roasted in salt, served over whipped goat cheese with toasted hazelnuts and aged balsamic.
$ 17.50
Allergeni: lattosio, frutta a guscio, solfiti
Heirloom tomatoes cut thick with burrata, torn basil, Sicilian olive oil and cracked black pepper. Served at room temperature.
$ 17.50
Allergeni: lattosio
Iceberg, chickpeas, provolone and soppressata chopped fine, tossed in red wine vinaigrette with oregano and sliced pepperoncini.
$ 17.50
Allergeni: lattosio, solfiti, senape
Borlotti beans simmered with pancetta and rosemary, finished with ditalini and Parmigiano Reggiano stirred in off the heat.
$ 14.50
Allergeni: glutine, lattosio, sedano
Capon broth carrying egg and Parmigiano Reggiano whisked in off the flame, so it sets in fine threads. Nutmeg, lemon zest.
$ 14.50
Allergeni: uova, lattosio, sedano
Pearl barley and borlotti cooked slowly with carrot, celery and rosemary until the broth thickens on its own. Veneto mountain cooking.
$ 15.50
Allergeni: glutine, sedano
Squash roasted before blending, loosened with vegetable broth and butter, crumbled amaretti and sage in brown butter over the top.
$ 15.50
Allergeni: lattosio, frutta a guscio, sedano, uova
Bronze-extruded whole wheat bigoli tossed with onions stewed slowly in olive oil and salt-cured anchovies, a Venetian supper we have kept unchanged.
$ 25.50
Allergeni: glutine, uova, pesce
Sheep's milk ricotta and spinach folded into thin egg pasta, sauced with butter, sage and Parmigiano Reggiano; nothing else on the plate.
$ 26.50
Allergeni: glutine, uova, lattosio
Potato gnocchi worked by hand, melted into Gorgonzola Dolce cream with toasted walnuts and a turn of black pepper.
$ 26.50
Allergeni: glutine, uova, lattosio, frutta a guscio
Squash and amaretti filling closed in egg pasta, dressed with brown butter and sage, finished with Parmigiano Reggiano and a little Mantovan mostarda.
$ 27.50
Allergeni: glutine, uova, lattosio, frutta a guscio, senape
Spinach pasta layered with veal and pork ragu cooked since morning, bechamel and Parmigiano Reggiano, baked to order in single portions.
$ 28.50
Allergeni: glutine, uova, lattosio, sedano, solfiti
Carnaroli rice stirred with porcini, vegetable broth and a late addition of butter and Parmigiano Reggiano; served loose, the way Veneto serves it.
$ 29.50
Allergeni: lattosio, solfiti
Paccheri with shrimp cooked briefly in San Marzano tomatoes and garlic, finished with basil and a spoon of the shellfish stock.
$ 29.50
Allergeni: glutine, crostacei, solfiti
Manila clams opened in white wine with garlic and chilli, linguine finished in the pan so the starch binds the sauce.
$ 30.50
Allergeni: glutine, molluschi, solfiti
Beef shoulder braised four hours in Amarone with carrot, celery and bay, hand-cut pappardelle, grated Parmigiano Reggiano.
$ 31.50
Allergeni: glutine, uova, lattosio, sedano, solfiti
Thin egg tagliolini rolled each morning, finished in butter and Parmigiano Reggiano, with black winter truffle shaved over the plate at the table.
$ 32.50
Allergeni: glutine, uova, lattosio
Carnaroli rice finished with shrimp, clams and cuttlefish, their broth drawn from the shells, a spoon of parsley and lemon.
$ 32.50
Allergeni: crostacei, molluschi, pesce, solfiti
Milk-fed veal pounded thin, sauteed in butter and finished with lemon, capers and white wine. Sauteed spinach alongside.
$ 37.00
Allergeni: glutine, lattosio, solfiti
Veal scaloppine browned in butter with cremini mushrooms, deglazed with dry Marsala and reduced to a glaze. Served with roasted potatoes.
$ 37.50
Allergeni: glutine, lattosio, solfiti
Veal layered with Prosciutto di Parma and sage, seared in butter and finished with white wine. Served over sauteed escarole.
$ 39.50
Allergeni: glutine, lattosio, solfiti
Veal shank braised three hours in white wine and soffritto until the marrow softens, served on saffron risotto with gremolata.
$ 44.50
Allergeni: glutine, lattosio, sedano, solfiti
Bone-in veal chop stuffed with Fontina and prosciutto cotto, breaded and finished in the oven, with a sage butter pan sauce.
$ 45.50
Allergeni: glutine, lattosio, uova
Breast pounded thin, dipped in egg and flour, sautéed in butter and finished off the heat with lemon, white wine and parsley.
$ 32.50
Allergeni: glutine, uova, lattosio, solfiti
Scaloppine browned in butter with cremini mushrooms and a reduction of dry Marsala, spooned over the chicken as it rests.
$ 31.50
Allergeni: glutine, lattosio, solfiti
Thin cutlets seared and deglazed with lemon and white wine, capers and a knob of cold butter swirled in to bind the sauce.
$ 31.50
Allergeni: glutine, lattosio, solfiti
Breast breaded and fried in clarified butter, served under arugula dressed with lemon and shaved Parmigiano Reggiano.
$ 31.50
Allergeni: glutine, uova, lattosio
Cutlet layered with Prosciutto di Parma and Fontina, baked until the cheese runs, with a pan sauce of sage and white wine.
$ 32.50
Allergeni: glutine, lattosio, solfiti
Bone-in pieces roasted with sweet sausage, hot cherry peppers and garlic, then deglazed with red wine vinegar and chicken stock.
$ 32.50
Allergeni: solfiti, sedano
Half chicken pressed under a brick and roasted skin down until crisp, with rosemary, garlic, lemon and potatoes from the pan.
$ 32.50
Bone-in ribeye dry-aged forty days, grilled over hardwood and carved at the pass, dressed with rosemary salt and Ligurian olive oil.
$ 65.50
Center-cut beef tenderloin roasted to order, napped with a Barolo reduction finished with marrow butter and a spoon of braised shallot.
$ 59.50
Allergeni: lattosio, solfiti
Rack of lamb crusted with Dijon, garlic and herbed breadcrumbs, roasted pink and set over a thyme jus.
$ 58.50
Allergeni: glutine, lattosio, senape
Beef short rib braised three hours in Amarone with celery root and bay, served over soft polenta finished with Parmigiano Reggiano.
$ 55.50
Allergeni: lattosio, sedano, solfiti
Mediterranean sea bass grilled over wood, filleted at the table, dressed with Ligurian olive oil, lemon and a handful of capers.
$ 44.50
Allergeni: pesce, solfiti
Dusted in flour and sautéed in butter, finished with lemon, parsley and the pan juices, then filleted tableside.
$ 46.50
Allergeni: pesce, glutine, lattosio
Day-boat scallops seared until caramelized, set over saffron risotto finished with Parmigiano Reggiano and a spoonful of the pan juices.
$ 41.50
Allergeni: molluschi, lattosio, sedano, solfiti
Faroe Island salmon roasted skin-side down, served with lentils braised in pancetta and a spoon of aged balsamic.
$ 38.50
Allergeni: pesce, sedano, solfiti
Gulf shrimp sautéed in garlic, white wine and butter, finished with parsley and lemon, served over grilled country bread.
$ 39.50
Allergeni: crostacei, lattosio, glutine, solfiti
Carnaroli rice cooked in shellfish brodo with shrimp, clams, mussels and calamari, finished with parsley and a knob of butter.
$ 42.50
Allergeni: crostacei, molluschi, pesce, lattosio, sedano, solfiti
Clams, mussels, shrimp and monkfish simmered in San Marzano tomato with white wine and chili, served over linguine.
$ 45.50
Allergeni: crostacei, molluschi, pesce, glutine, sedano, solfiti
Fingerling potatoes roasted in olive oil until the skins blister, finished with rosemary, garlic and coarse sea salt.
$ 8.00
Stone-ground polenta cooked slowly with milk, then folded with aged Montasio and left to melt into it at the pass.
$ 10.50
Allergeni: lattosio
Spinach wilted in butter with a grating of nutmeg and a little garlic, drained well so it never sits in liquid.
$ 11.50
Allergeni: lattosio
Green beans blanched, then tossed in brown butter with shallots and almonds toasted to order.
$ 12.50
Allergeni: lattosio, frutta a guscio
Broccoli rabe blanched to take the edge off its bitterness, then sautéed in olive oil with garlic and dried chili.
$ 12.50
Cauliflower roasted until the edges char, tossed with capers, currants and breadcrumbs fried in olive oil.
$ 13.50
Allergeni: glutine
Escarole braised with cannellini beans, garlic and a spoonful of the bean cooking liquid, finished with olive oil and black pepper.
$ 13.50
Asparagus grilled over charcoal, dressed with lemon and shaved Parmigiano Reggiano while still warm.
$ 16.50
Allergeni: lattosio
Seasonal wild mushrooms roasted hard in a cast iron pan, finished with thyme, garlic butter and a splash of Soave.
$ 18.00
Allergeni: lattosio, solfiti