MINESTRE

IMPORTED GLASS BOTTLED WATER
AVAILABLE IN FULL AND HALF LITERS

Pellegrino Sparkling

Acqua Panna Spring

A blend of beans & spinach simmered in a hearty vegetarian broth with ditalini

INSALATE

Mixed greens, cherry tomatoes, red onions and cucumber with balsamic dressing

An olive salad with a blend of olives, red onion, capers and celery tossed with extra virgin olive oil and red wine vinegar topped with shredded parmigiano

Roasted red peppers, artichoke hearts with stems, sun- dried tomatoes, olives and red onions with gorgonzola over mesclun

Romaine lettuce topped with shaved parmigiano and Caesar dressing with anchovies and garlic crostini

Romaine with red wine vinegar shaved parmigiano, tomatoes and cucumbers with a meatball and red sauce

ANTIPASTI

Fried breaded eggplant with vine ripe tomatoes and fresh Mozzarella finished with a balsamic glaze

Half artichoke hearts stuffed with Italian breading

Jumbo shrimp served with cocktail sauce

A platter of soppressata, prosciutto, artichoke hearts, roasted red peppers, provolone, portobello mushrooms, sundried tomatoes and olives with a side of balsamic dressing

Italian crostini topped with chilled chopped tomatoes and shaved parmigiano

Charcoal grilled eggplant, portabella mushrooms, green and red peppers marinated in balsamic served with herb goat cheese

Mussels sautéed in olive oil, onions & garlic in a saffron plum tomato or white wine sauce

Fresh calamari delicately fried served with pomodoro sauce

Fresh mozzarella and sliced tomatoes with olive oil, balsamic reduction and basil

Hot peppers stuffed with Italian cheeses

A summer specialty of Sicily. Risotto mixed with crab, breaded and fried served with remoulade

Fresh calamari and shrimp delicately fried served with remoulade and pomodoro sauce

Fresh Melon served with Prosciutto

ANTIPASTI

MARGHERITA Plum tomato sauce, fresh mozzarella and basil

MEDITERRANEAN Garlic oil, feta cheese, artichokes, roasted red peppers
and calamata olives

GORGONZOLA Garlic oil, steak, gorgonzola cheese and caramelized onions

MANGIA Tomato sauce, onion, Italian sausage and parmigiano

AMERICANA Tomato sauce, mozzarella and pepperoni

PROSCIUTTO Plum tomato sauce, mozzarella cheese and prosciutto

STAGIONE Tomato sauce and mozzarella with two slices of each topping, artichoke hearts, prosciutto, calamata olives and mushrooms

ROMA Plum tomato sauce, mozzarella, Italian sausage, pepperoni, hot peppers and calamata olives (John's favorite)

Add Artichoke Hearts, Roasted Red Peppers, Chicken, Pepperoni,

Calamata Olives, Hot Peppers, Prosciutto, Mushrooms
.75 per topping

PASTA

Seabass, baby clams, mussels and shrimp in a light tomato saffron broth tossed in fettuccine

Whole wheat spaghetti, crimini mushrooms, sliced provolone sausage, cannellini beans, spinach and shaved parmigiano in a white wine broth

Spinach and ricotta filled ravioli in a light tomato cream parmigiano sauce

Mussels, baby clams, shrimp and calamari served in a spicy saffron plum tomato sauce

Little neck and baby clams sautéed with mushrooms and garlic in a parsley lemon butter sauce tossed with linguine

Pasta sautéed with grilled eggplant in a light tomato sauce with melted fresh mozzarella

Fresh potato dumplings with a plum tomato sauce.

Shrimp sautéed in a scampi sauce with linguine

Pasta sautéed with chicken, spinach and sun-dried tomatoes in a gorgonzola cheese sauce

A classic Italian meat sauce served with a linguine noodle

Italian sausage, mushrooms, peas and red onions in a tomato cream parm sauce

Penne tossed in the chefs vegetarian vodka sauce

Rigatoni pasta in the chefs hot pepper sauce topped with Italian cheeses and baked

Pasta with calamata olives, tomatoes, asparagus and feta cheese in a white wine garlic oil

Sautéed crab & shrimp tossed with fettuccine in alfredo sauce

Ring shaped pasta filled with cheese tossed in a light cream sauce with prosciutto, mushrooms and peas

Lobster filled ravioli in a prosecco cream sauce

Chicken sautéed with artichokes, cherry tomates, red onions and spinach in a roasted garlic cream sauce over rigatoni

Sautéed shrimp, zucchini & cherry tomatoes in olive oil and garlic sauce tossed in linguine

ENTRATA DI FRITTO

CHICKEN  18     -    VEAL  21    -    EGGPLANT  16

FRANCAISE
Pan fried with egg and Romano cheese batter,
served with linguine in a lemon butter sauce

PARMESEAN
Breaded & topped with tomato sauce and melted fresh mozzarella
served with spaghetti

MILANESE
Breaded served with a bed of field greens, tomatoes, red onion

and cucumber with balsamic dressing

SUBSTITUTE WHOLE WHEAT, ORGANIC
OR GLUTEN FREE PASTA
$2.50

CARNE E PESCE
Entrees served with roasted red potatoes and
seasonal vegetable unless otherwise specified

SALMONE IN PADELLA
Filet of salmon pan-seared with cherry tomatoes
& leeks served with Mediterranean rice
18