Ristorante
Menu
Ristorante
with marinara sauce, 15
with marinara sauce, 9
fresh beans and pasta in a savory broth, 6
baked with oregano, capers, and garlic in a white wine lemon sauce, 14
with marinara sauce, 10
baked with garlic, Kalamata olives, Gorgonzola cheese and balsamic vinegar, 10
with marinara sauce, 10
Half clams topped with roasted red peppers and bacon, baked in a lemon butter white wine sauce, 12
homemade crab cakes made with fresh crab, 14
romaine hearts, red onions, roasted red peppers, avocados, eggs and bacon, 10
traditional Caesar salad with romaine lettuce, 8
fresh arugula, sliced almonds, dried cranberries and Gorgonzola cheese with balsamic vinaigrette, 7
romaine, arugula, grape tomatoes, cucumbers and Kalamata olives, 6
fresh arugula, Gorgonzola cheese, dried berries, sliced almonds with house dressing, 9
arugula, fresh mozzarella, fresh tomatoes, basil, red onion, roasted red peppers and extra virgin olive oil, 10
grilled chicken – 5 | grilled shrimp (4) – 10 | grilled salmon – 10
all entrées are served with homemade garlic rolls and house salad or soup
eggplant topped with marinara sauce, mozzarella and Romano cheese, 15
in a tomato pesto sauce with Gorgonzola cheese, 13
linguini sautéed with fresh broccoli, garlic, olive oil and butter, 15
served with mushrooms in a vodka pink sauce, 13
fresh garlic, mushrooms, anchovies, Kalamata olives, onions in a light marinara sauce, 15
sautéed with fresh garlic and basil in a light Pomodoro sauce, 13
penne served in a creamy alfredo sauce, 15
served in a marinara sauce, 15
manicotti shells baked and stuffed with ricotta, mozzarella, and parmesan cheese in a marinara sauce, 13
layers of pasta, meat sauce and cheese, 16
in a marinara sauce topped with mozzarella cheese, 13
rolled eggplant filled with ricotta, mozzarella cheese and spinach in a marinara sauce, 15
eggplant topped with spinach, fresh tomatoes, sundried tomatoes and mozzarella cheese in a pink vodka sauce, 15
topped with asparagus and mozzarella in a light marinara sauce, 19
all entrées are served over pappardelle pasta with homemade rolls and house salad
breaded cutlet, marinara sauce, mozzarella and Romano cheese, 15
topped with spinach, fresh tomatoes, sundried tomatoes and mozzarella cheese in a vodka pink sauce, 15
with fresh lobster meat, 24
sautéed with capers, pignoli nuts and broccoli in a lemon white wine sauce, 15
topped with eggplant, asparagus, shrimp, sharp provolone cheese in a vodka pink sauce, 18
sautéed with mushrooms in a marsala wine sauce, 15
topped with fresh tomatoes, eggplant and mozzarella cheese in a creamy pesto sauce, 15
breaded cutlet, marinara sauce, mozzarella and Romano cheese, 17
topped with spinach, fresh tomatoes, sundried tomatoes and mozzarella cheese in a vodka pink sauce, 17
with fresh lobster meat, 27
sautéed with capers, pignoli nuts, and broccoli in a lemon white wine sauce, 17
topped with eggplant, asparagus, shrimp, sharp provolone cheese in a vodka pink sauce, 22
sautéed with mushrooms in a marsala wine sauce, 17
topped with fresh tomatoes, eggplant and mozzarella cheese in a creamy pesto sauce, 17
butterflied shrimp, capers and garlic in a white wine sauce, sautéed and served over linguini, 18
sautéed shrimp in a spicy marinara sauce over linguini, 18
sautéed calamari in a spicy marinara sauce over linguini, 17
tender filets of sole dipped in egg and sautéed in a lemon white wine sauce, 16
sautéed with garlic, tomatoes and sundried tomatoes in a marinara sauce over penne, 22
linguini in a savory red or white clam sauce with garlic and herbs (red sauce with fresh marinara sauce), 16
sautéed with fresh tomatoes, sundried tomatoes, mushrooms, and spinach in a pink vodka sauce, 16
side of broccoli – 4 | side of spinach – 5
Ristorante