Due Dieci was established by the five long time partners of Dio Deka, a Fine Hellenic Cuisine restaurant known for its passion serving Michelin quality Greek food along with an award-winning wine list. The recipes at Due Dieci are those of regional Italian tradition, revisited with the imagination of talented chef Nicko Moulinos.
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True to style for his Dio Deka creations, the menu here also experiments with new combinations and flavors while using the finest in quality ingredients. Not to be missed are the chef's extraordinary pasta dishes meticulously handmade in-house, as well as the craft cocktail and wine list, been just as hot and noteworthy as is the bar scene. Set in a contemporary atmosphere and within the posh Toll House Hotel, the restaurant also offers private spaces along with a stunning courtyard scene while catering to all corporate and social functions.
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PANE ALL’ OLIVE
in-house made olive bread, onions, erbe fresche
TAGLIERE DI SALUMI E FORMAGGI
charcuterie of assorted meats, cheeses with condiments
DUE DIECI BRUSCHETTA
made in-house ricotta, rustic daily bread, organic honey, sesame
FRITTO MISTO
calamari, shrimp, zucchini, cauliflower, pistachio aioli
POLPETTE DI CARNE
braised veal & pork meatballs, salsa di pomodoro, basil
GAMBERI FRA DIAVOLO
Santa Barbara prawns, tomato, crushed red pepper, cilantro
CAPRESE
Di Stefano handmade burrata, rucola, local tomatoes, 25 yr. old balsamic, evoo, pine-nuts
GEMME PREZIOSE
local gems and bibbs, roasted mushrooms, carrot, truffle dressing, dukkah
TERRE D’ORO
escarole, finocchio, citrus, seeded honey, smoked allium, herb croutons
MARGHERITA PIZZA
Bianco di Napoli tomatoes, mozzarella, basil, in-house dried oregano
AI FUNGHI PIZZA
roasted local mushrooms, red onion, arugula, pecorino
VIA DEGLI DEI PIZZA
handmade burrata, prosciutto, crema di parmigiano, olive oi
GNOCCHI DI PATATE
our own “mac & cheese” with crema Siciliana, citrus, olive oil breadcrumbs
RIGATONI ALLA CARBONARA
guanciale, farm egg, parmesan, Tellicherry
FETTUCCINE ALL’ARAGOSTA
butter-poached lobster, Grana Padano, vietti beurre blanc, coriander
CAVATELLI ALL’ ARRABBIATA
tomato sugo, garlic, Calabrian chili, basilico
RAVIOLI DI STAGIONE
mushrooms, pumpkin, asiago, Aleppo, extra virgin olive oil
LASAGNA VERDI ALL’ANATRA
maple leaf farms duck Bolognese, spinach, besciamella, prezzemolo
CIOPPINO
grilled market-fish, seared frutti di mare, fennel, tomato, potato
RISOTTO
the chef’s daily creation with Arborio rice
SALMONE
pomme puree, broccolini, squash, lemon-caper emulsion
ORATA
whole steamed daurade, grappa, citrus, thyme
MANGIA TUTTO TRE VIE
8 oz. three-way blend burger, provolone, prosciutto, roasted pepper, fries
OSSO BUCO ALLA MILANESE
veal shank, polenta, gremolata
FILETTO MIGNON
8 oz. USDA Prime filet mignon, crostata di verdure grigliate, bone marrow reduction
COSTATA DI MANZO
12 oz. Dry Aged Flannery Prime ribeye steak, truffled smashed potatoes, jus
Tuesday to Saturday 5:00 – 10:00 PM
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