122 Washington St.
South Norwalk, CT 06854
Tel: 203-853-4546
Fax: 203-838-3465
Email:   ~
THE MENUS
The Menu | Desserts
Strada 18  |  Home
To make every meal you have at Strada 18 special, we use the finest ingredients available, make as many items in house as possible and prepare every dish to order. It takes a little longer, but we think it is worth it and hope you will as well after tasting our food. Thank you for joining us, please enjoy.
–David, Luciano and Steven

Return to Top

appetizers and antipasti

cold
Fresh Strada 18 house-made mozzarella; roasted red peppers, extra virgin olive oil, basil9
Beet & goat cheese salad; house-roasted golden & red beets, Spanish cabernet vinegar, extra virgin olive oil 11
Gigante bean salad; extra virgin olive oil, mint, mixed greens6
with yellow fin tuna, canned in-house in extra virgin olive oil 11
Seafood salad; shrimp, scallops, calamari, octopus, mussels, avocado, lemon-basil vinaigrette 14
Tasting of artisanal & hand-crafted cheeses; selection of three cheeses10, four 13, five 16
Assortment of cured meats12
Assortment of cured meats with three artisanal cheeses18
House cherry-wood smoked salmon; capers, shallots, tobiko, crème fraîche12
Green salad; tomatoes, shallots, balsamic vinaigrette6
Classic Caesar salad; garlic croutons, imported Sicilian anchovies, classic caesar dressing* 7

hot
Minestrone (non-vegetarian);6
Lentil soup (vegan) 6
Arancini; fried risotto balls, stuffed with American farmstead fontina, tomato sauce 10
Chopped chicken liver; white truffle oil, capers, crostini8
Fried Calamari with three sauces; aioli, lemon-lime-jalapeño-cilantro, marinara11
Prince Edward Island Mussels; white wine, garlic14
Baked scallops; garlic butter, parmigiano crumbs 11
Meatballs; tomato sauce 8

Eggplant rollatini; house-made mozzarella, fresh ricotta, tomato sauce 8
appetizers and antipasti
Top

entrée salads
Salad niçoise; yellowfin tuna, canned in-house in extra virgin olive oil, hard-boiled egg, haricot vert,potato dijonaise, olives, capers, shallot-caper vinaigrette 19
Baby spinach salad;
mushrooms, red peppers, warm pancetta-shallot-balsamic vinaigrette 13
roasted chicken 18
roasted organic Canadian king salmon 24
shrimp 22
Caesar salad;
garlic croutons, imported Sicilian anchovies, classic caesar dressing*13
roasted chicken 18
roasted organic Canadian king salmon24
shrimp22
Salad of duck confit & roasted beets; baby greens, walnut vinaigrette19
Roasted salmon & brown rice chopped salad; organic Canadian king salmon, mixed greens, steamed vegetables, olives, capers, caper-shallot vinaigrette 23

* Caesar dressing contains raw egg
18% gratuity will be charged to all tables of 6 of more

sandwiches

panini
Eggplant; fresh mozzarella, roasted red peppers, pesto11
Mixed cured meats; imported provolone, cherry peppers13
Grilled aged Grafton Village Vermont cheddar; double-smoked bacon, tomato 11
Croque monsieur; black forest ham, gruyère, béchamel12
Chicken breast; fresh mozzarella, house-roasted tomato, pesto 12

focaccia
Prosciutto, mozzarella & pesto; half 11, whole 18
House-cured tuna niçoise 11, 18
Roasted vegetables & goat cheese 9, 16
Sausage & peppers9, 16
Meatball parmesan9, 16
Top

piadine: Italian flatbread sandwiches
available until 4 p.m. daily
Grilled leg of lamb; mustard seed crusted with aioli, lettuce, tomato, shallot, balsamic vinaigrette 14
Roast boneless breast of chicken; avocado, lettuce, tomato, double-smoked bacon10
Chicken caesar* 10
Blackened shrimp caesar* 14
Barbequed beef brisket 12
Mozzarella; fresh tomato, roasted peppers, pesto 9
Black forest ham; gruyère, Dijon mustard, sliced sweet onion 10
Mediterranean tuna salad; house-cured tuna, capers, olives, shallots 12
Chopped chicken liver; white truffle oil & capers 8
L.T.; lettuce, tomato, & mayonnaise, with choice of: double-smoked bacon, guanciale, or pancetta 9
Grilled hanger steak; lettuce, tomato 14

Available on all piadine at no charge: lettuce, tomato,
pickled jalapeño, cherry peppers, mustard, mayonnaise
* Caesar dressing contains raw eggs

baked pastas
Linguine with white clam sauce; white wine, garlic 21
Linguine with red clam sauce; tomatoes, olives, capers, hot peppers 21
Baked ziti; tomato sauce, meatballs, house-made mozzarella, parmigiano, pecorino romano 18
Orecchiette; broccoli rabe, sausage 18
Veal Bolognese; fresh pappardelle 23
Whole wheat penne; spinach, eggplant, house-roasted tomato, caramelized onions, mixed mushrooms, marinara, parmigiano 18
Vegetable lasagna (no pasta); roasted vegetables, polenta mozzarella, tomato sauce, Baita Friuli, béchamel 18
Macaroni & cheese; blend of cheeses & white truffle oil (a grown-up’s favorite) 18
Macaroni & cheese; cheddar (a kid’s favorite) 15, half portion 8
Spaghetti; with butter & parmigiano or marinara (another kid’s favorite) 12, half portion 7
Top

out of the oven & off the grill
Roasted organic Canadian king salmon; braised in a fresh tomato sauce, artichokes 25
Roasted branzino; extra virgin olive oil, fresh herbs, roasted potatoes 26
Roasted chicken Diavolo; roasted cauliflower 22
Roasted chicken Scarpariello; hot cherry peppers, balsamic vinegar, creamy polenta 22
Grilled hanger steak; mushroom sauce, sautéed spinach & garlic, scalloped potatoes 24

Eggplant rollatini; fresh ricotta, tomato sauce, spaghetti 18
Braise of the day P.A.

sides
Baked spinach; extra virgin olive oil, garlic, sea salt 5
with parmigiano reggiano & pecorino romano 6
Broccoli rabe - Sicilian style; extra virgin olive oil, toasted garlic, currants, hot pepper 6
Roasted mixed mushrooms 8
Ratatouille 7
Roasted cauliflower 6
Potato of the day P.A.
Pasta (marinara or garlic & oil); any white pasta5, any fresh or whole wheat pasta 6

Top

apizza

red

Simply red; house-made tomato sauce & mozzarella, parmigiano reggiano and pecorino romano; small (10”)- 10, large (14”)- 13
roasted red peppers & pepperoni 14, 19
prosciutto & arugula 16, 22
sautéed fresh spinach with garlic & fresh tomato 14, 19
hot sausage, pepperoni & hot peppers 16, 22
sausage (hot or sweet) & broccoli rabe 14, 19
meatball & ricotta 14, 19
duck confit & roasted radicchio 18, 25
hot sausage, chorizo, fontina, fresh robiola, carmelized onion, fresh jalapeño, white truffle oil 25, 35
Bufala mozzarella; fresh tomato & basil (no house-made mozzarella) 16, 21
Ratatouille (no mozzarella, no tomato sauce); pecorino romano & parmigiano reggiano 12, 16

white
Simply white; house-made mozzarella, parmigiano reggiano, pecorino romano, ricotta; small (10”)- 11, large(14”)- 14
Sicilian anchovies 13, 17
sautéed spinach & garlic, gorgonzola picante & pine nuts 17, 23
gorgonzola dolce & caramelized sweet onions 15, 20
wild mushrooms & American farmstead fontina 15, 20
sautéed fresh spinach & garlic 13, 17
shirred egg, pancetta, mushrooms & white truffle oil 22, 30
White clam sauce with a sprinkling of pecorino romano 14, 17
mozzarella 16, 20
mozzarella & double-smoked bacon 18, 23
Single grove olive oil & sea salt (no cheese) 10, 12
Garlic, single grove olive oil & pecorino romano (no mozzarella) 10, 12
Smoked salmon & cream cheese (no mozzarella) 17, 20

100% whole wheat crust
additional 2.00 for a small pizza, 3.00 for a large pizza

Top

calzones
Plain calzone with ricotta & mozzarella (perfect to start building your own) 13

fresh robiola cheese & white truffle oil 18
Black Forest ham & caramelized onions 17
hot sausage & roasted red peppers 17
chicken, double-smoked bacon & wild mushrooms 19
frittatas
Our frittatas are a no-carb way to enjoy our pizza topping. Frittatas can be made with whole eggs or egg whites and come with 2 toppings. Personalize your frittata with any additional toppings from our list.
Egg frittata; with two toppings-12 (add 2.00 for egg whites)


 

 house-made mozzarella, sopressatta, roasted red peppers, marinara sauce14
caramelized onion, smoked salmon, chives 18
chorizo (hot or sweet), roasted potatoes, caramelized onions, fontina 16
Black Forest ham, double-smoked bacon, sweet sausage, gruyère 16
sautéed fresh spinach & garlic, fresh tomatoes, broccoli, eggplant 16
toppings for pizzas, frittatas & calzones
all toppings, add $2 for a small pizza, calzone or frittata, $3 for a large pizza

meats
● sweet or hot sausage
● sopressatta
● 24 month aged
Prosciutto di Parma
(2.00/3.00 supp.)
● pepperoni
● meatballs
● black forest ham
● double-smoked bacon
● guanciale
● Palacios chorizo (hot or sweet)
● Roasted chicken
● duck confit
(4.00/6.00 supp.)

vegetables
● roasted red
peppers
● caramelized onion
● roasted eggplant
● assorted mushrooms
● fresh spinach sautéed & garlic
● pickled jalapeño peppers
● fresh jalapeño peppers
● cherry peppers
● Kalamata olives
● fresh tomatoes
● ratatouille
● arugula
● roasted radicchio
● broccoli rabe
● broccoli
● fresh artichoke hearts
● house-roasted  tomatoes (2.00/3.00 supp.)
 ● roasted potatoes

cheeses
● Strada 18 house-made mozzarella
● bufala mozzarella
(2.00/3.00 supp.)
● shaved parmigiano reggiano
● pecorino romano
● gorgonzola dolce
● fresh goat cheese
● fresh ricotta
● fresh robiola
● aged Grafton Village Vermont Cheddar
● farmstead fontina
● gruyère
● cream cheese

etc.
● fresh clams
(2.00/3.00 supp.)
● Sicilian anchovies
● smoked salmon
(4.00/6.00 supp.)
 ● shrimp
(5.00/7.00 supp.)
 ● truffle oil
(3.00/4.00 supp.)
 ● shirred egg
● pine nuts
● pesto

no charge for:
● marinara sauce
● fresh basil
● garlic
● chives
● raw onions

Return to Top

desserts
Selection of artisanal cheeses; three cheeses- 10, four cheeses- 13, five cheeses- 16
Selection of house-made gelato and sorbet; Choice of: 2- 5.50; 3- 7.00; 4- 8.50
Gelato flavors; Chocolate, vanilla, espresso, caramel with fleur d’sel, peanut butter, pistachio, brown butter, olive oil, Guinness stout
Sorbet flavors; mango, white peach, strawberry, raspberry, pineapple-rosemary
Black pepper biscotti 4.50
Tartufo; Ask your server for daily flavors, 1- 4.50; 2- 8.50; 3- 12
Cannoli; ricotta, candied orange peel, pistachio brittle crunch, shaved chocolate 7.50
Brownie sundae; chocolate & vanilla gelato, hot fudge, fresh whipped cream 7.50
‘Shot & a beer’; Guinness stout gelato, shot of Drambuie (must be 21 years of age) 7.50
‘Oil & vinegar’; olive oil gelato, fig balsamic vinegar 5.50
Molten chocolate cake: espresso gelato, whipped cream 7.50
White chocolate bread pudding; passion fruit coulis 7.50
Pinoli honey tart; brown butter gelato 7.50
Warm apple tart; vanilla gelato, caramel sauce 7.50

Affogato; vanilla gelato and whipped cream, with a shot of espresso 7.50

coffee and tea
Coffee - cup of brewed coffee 2.50
- personal pot of French Press 4.00
Espresso - single 3.00, double 4.00

Cappuccino

 - single 4.00, double 5.00
Selection of teas - 2.50

Pastry chef: Dana Iannelli

Return to Top

Home | Restaurants by Cuisine | Related Businesses | Restaurants by Location | Email