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APP CALAMARI |
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MARI- FRIED SQUID BATTERED WITH SEASONED FLOUR,SERVED WITH SPICY MARINARA SAUCE |
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CALAMARI RICARDO |
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(RICARDO)-FRIED SQUID WITH SEASONED FLOUR,SERVED WITH A SPICY ITALIAN PEPPER SAUCE |
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FRIED ZUCCHINI |
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(F ZUCC) -JULIENNED ZUCCHINI THAT IS LIGHTLY BREADED AND FRIED TO A GOLDEN BROWN. IT IS SERVED WITH A ROASTED GARLIC AIOLI.THE ROASTED GARLIC AIOLI IS PREPARED WITH MAYO,ROASTED GARLIC,LEMON JUICE,BALSAMIC VINEGAR AND HERB MIX |
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ANTIPASTI PLATTER |
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(COMBO)-A COMBINATION OF HOUSE FAVORITES CONSISTING OF CALAMARI,BRUSCHETTE OF THE DAY AND MOZZARELLA MARINARA |
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COZZE IN BIANCO |
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(COZZE)-FRESH MUSSELS STEAMED IN A BROTH OF ONIONS,GARLIC,BASIL,PERNOD,LEMON BUTTER SAUCE AND FRESH LEMON JUICE |
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SHRIMP SCAMPI |
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SCAMPI-EIGHT GULF SHRIMP SAUTEED IN GARLIC,LEMON BUTTER SAUCE,PARSLEY,LEMON ZEST,AND SERVED WITH SIX PIECES OF GARLIC TOAST |
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TOMATO CAPRESE |
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CAPRESE-8 SLICES OF RIPE ROMA TOMATOS AND 4 MEDALLIONS OF FRESH MILK MOZZARELLA CHEESE WITH SALT,PEPPER,EXTRA VIRGIN OLIVE OIL AND FRESH BASIL. SERVED WITH A SIDE OF OUR HOMEMADE PESTO SAUCE |
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MOZZARELLA MARINARA |
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CHEESE-SIX SLICES OF MOZZARELLA CHEESE COATED WITH MAMMA MANDOLA BREAD CRUMBS FRIED AND SERVED WITH SPICY MARINARA SAUCE |
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CRAB CAKES |
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CRAB CAKES-2-3OZ CRAB CAKES MADE WITH JUMBO LUMP CRABMEAT,BREADCRUMBS,HERBS,VEGATABLES AND ROMANO CHEESE. SEARED IN A CAST IRON SKILLET UNTIL GOLDEN BROWN AND SERVED WITH A ROASTED RED BELL PEPPER SAUCE |
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BRUSCHETTE OF THE DAY |
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SKETA-6 SLICES OF GRILLED BREAD BRUSHED WITH EXTRA VIRGIN OLIVE OIL AND THE SERVED OR TOPPED WITH SKETA TOPPING OF THE DAY |
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BRUSCHETTE CON PESTO |
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CON PESTO-A TOPPING OF ROMA TOMATOS,PESTO WITH PINENUTS,RICOTTA SALATA AND BASIL |
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BRUSCHETTE PAOLO |
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PAOLO-2 SIDES ONE CONSISTING OF CAPRINO CHEESE AND TOASTED HAZELNUTS AND THE OTHER IS A ROASTED RED PEPPER SAUCE |
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BRUSCHETTE CHECCA |
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CHECCA-SIDE OF FRESH MILK MOZZARELLA CHEESE,DICED ROMA TOMATOS,FRESH HERBS,AND A HINT OF BALSAMIC VINEGAR |
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BRUSCHETTA AGRODOLCE |
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AGRODOLCE-SIDE OF AGRODOLCE SAUCE CONSISTING OF ROASTED RED BELL PEPPERS,GRILLED ONIONS,SUNDRIED TOMATOS,BASIL AND BALSAMIC VINEGAR |
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BRUSCHETTE SICILIANI |
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SICILIANI-A TOPPING OF DICED ROMA TOMATOS,KALAMATA OLIVES,RED ONIONS,EXTRA VIRGIN OLIVE OIL,RED WINE VINEGAR AND RICOTTA SALATA |
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WFP- MARGHERITA |
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RITA-SLICED FRESH ROMA TOMATOS,FRESH BASIL,SALT AND FRESH MILK MOZZARELLA |
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ITALIAN CHICKEN |
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CHIX PIZ-MOZZARELLA,FONTINA CHEESE,GRILLED CHICKEN THAT HAS BEEN TOSSED IN A TOMATO BASED SWEET AND SOUR SAUCE AND FINISHED WITH TOASTED PINENUTS AND SCALLIONS |
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PIZZA RUSTICA |
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RUSTICA-EXTRA VIRGIN OLIVE OIL,ROMANO CHEESE,PIZZA SAUCE,MOZARELLA CHEESE,ITALIAN SAUSAGE,TRI BELL PEPPER,EGG PLANT AND RED PEPPER FLAKES |
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PIZZA AL QUATTRO FORMAGGI |
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FORMAGGI-EXTRA VIRGIN OLIVE OIL,ROMANO CHEESE,MOZARELLA CHEESE,FONTINA CHEESE,GOAT CHEESE AND SUNDRIED TOMATOS |
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TI PIACE |
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PIACE-PIZZA SAUCE(REDUCED MARINARA),MOZARELLA CHEESE AND CUSTOMERS CHOICE OF INGREDIENTS (WE RECOMMEND 4) |
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Z&I- MINESTRONE |
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MIN CUP,MIN BOWL-A TRADITIONAL HEARTY ITALIAN VEGATABLE SOUP OF HOMEMADE CHICKEN STOCK,VEGATABLES,BEANS AND HERBS. FLAVORED WITH PROSCIUTTO AND ROMANO CHEESE |
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MAMMA MANDOLAS SICILIAN CHICKEN SOUP |
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CHIX CUP,CHIX BOWL-CHICKEN SOUP WITH CHICKEN,VEGATABLES AND MEZZI TUBETTI PASTA (SMALL TUBULAR PASTA) |
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SOUP OF THE DAY- LENTIL AND SAUSAGE |
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LENTIL CUP,LENTIL BOWL- LENTIL BEAN SOUP WITH PANCETTA AND HOMEMADE FENNEL SAUSAGE |
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PASTA E FAGIOLI |
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FAGIOLI CUP,FAGIOLI BOWL- A TOMATO BASED CANNELLINI BEAN SOUP,FLAVORED WITH PROCIUTTO,PANCETTA,VEGATABLES AND HERBS WITH MEZZI TUBETTI PASTA |
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FISH CHOWDER |
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CHOW CUP,CHOW BOWL-FRESH FISH SOUP MADE WITH VEGATABLES,HERBS,COOKING WINE AND EXTRA VIRGIN OLIVE OIL |
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HOUSE |
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H-A SALAD OF ROAMIN HEARTS,CARROTS,CELERY,2 KALAMATA OLIVES AND PEPERONCINI TOSSED IN OUR HOUSE CREAMY PARMESAN DRESSING. HOUSE DRESSING CONSISTS OF GARIC,EGG,ANCHOVIES,TARRAGON,PARMESAN CHEESE AND OTHER INGREDIENTS |
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ITALIAN SALAD |
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I-A SALAD OF ROMAINE HEARTS,CARROTS CELERY,2 KALAMATA OLIVES,ROMA TOMATOS,CROUTONS AND RED ONIONS TOSSED IN OUR VINEGRETTE DRESSING. VINEGRETTE DRESSING CONSISTS OF HERBS,EGGS,ROMANO CHEESE AND EXTRA VIRGIN OLIVE OIL AND OTHER INGREDIENTS HERO |
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CAESAR SALAD |
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C- CLASSIC SALAD OF ROMAIN HEARTS,CROUTONS AND PARMESAN CHEESE. THE DRESSING CONSISTS OF GARLIC,PASTURIZED EGG,ANCHOVIES,PARMESAN CHEESE AND OTHER INGREDIENTS |
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INSALATA FIORUCCI |
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F- GARDEN SALAD MIX BABY LEAF,ENDIVE,ARUGULA,RADICCIO (BEAR) TOSSED IN A VINEGRETTE,TOPPED WITH WARM CAPRINO (GOAT) CHEESE MEDALLION ROLLED IN HAZELNUTS,ARTICHOKE HEARTS,ROASTED RED BELL PEPPER AND GRILLED EGGPLANT (CARE) |
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INSALATA CARRABBA |
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CAR V,CAR C- GARDEN SALAD MIX,GRILLED CHICKENBREAST,TOMATOS,KALAMATA OLIVES,MOZARELLA CHEESE,CARROTS,CELERY,RED ONIONS,ROMANO CHEESE AND VINEGRETTE DRESSING. LARGE VERSION OF OUR CAESAR SALAD TOPPED WITH CUSTOMERS CHOICE OF GRILLED CHICKEN OR GRILLED SHRIMP |
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INSALATA JOHNNY ROCCO |
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ROCCO- GARDEN SALAD MIX,ROASTED RED BELL PEPPERS,KALAMATA OLIVES,ROMANO CHEESE,IN A VINEGRETTE DRESSING,TOPPED WITH RICOTTA SALADA 4 GRILLED SHRIMP AND 4 GRILLED SCALLOPS |
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GRILL SPECIALTIES- FILET FIORENTINA |
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FILET- GRILLED 8OZ TENDERLOIN SERVED WITH CHOICE OF TWO SIDES |
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CHICKEN GRATELLA |
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GRATELLA- 8OZ GRILLED CHICKEN BREAST BASTED WITH GRILL BASTE AND GRILL SEASONING,SERVED WITH CHOICE OF TWO SIDES |
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GRILLED SALMON |
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SALMON- 9OZ FRESH SALMON,GRILLED AND TOPPED WITH OUR SAUCE OF THE DAY |
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CHICKEN MARSALA |
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CHIX MARSALA- 8OZ CHICKEN BREAST SEASONED AND GRILLED AND TOPPED WITH A SAUCE OF MUSHROOMS,MARSALA WINE,BUTTER AND JULIENNE OF PROSCUITTO |
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CHICKEN BRYAN |
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BRYAN- 8OZ GRILLED CHICKEN BREAST TOPPED WITH CAPRINO (GOAT) CHEESE,SUNDRIED TOMATOS,BASIL AND LEMON BUTTER SAUCE |
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POLLO ROSA MARIA |
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ROSA- 2-5OZ GRILLED CHICKEN BREASTS STUFFED WITH FONTINA CHEESE AND PROSCIUTTO,THEN GRILLED AND TOPPED WITH A MUSHROOM BASIL LEMON BUTTER SAUCE |
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SIRLOIN MARSALA |
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SIRLN MARSALA- 10 OZ CENTER CUT SIRLOIN TOPPED WITH SAUCE OF MUSHROOMS,MARSALA WINE,BUTTER AND JUILLENNE OF PROSCIUTTO |
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SPIEDINO DI MARE |
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SPIED- FOUR SHRIMP AND FOUR SCALLOPS LIGHTLY BREADED WITH SEASONED BREADCRUMBS,SKEWERED AND GRILLED,TOPPED WITH LEMON BUTTER SAUCE |
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DAILY VEGATABLES- ZUCCHINI STEFANO |
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ZUCCHINI SAUTEED INPICCHI PACCHIU AND TOPPED WITH PARMESAN CHEESE |
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GRILLED VEGATABLES |
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ZUCCHINI,SQUASH,RED BELL PEPPRER,WHOLE MUSHROOMS,CARROTS GRILLED OVER OUR WOOD BURNING GRILL |
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SAUTEED SPINACH |
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SPINACH SAUTEED IN EXTRA VIRGIN OLIVE OIL AND GARLIC |
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SAUTEED BROCCOLI |
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BROCCOLI SAUTEED WITH ONION,GARLIC AND RED BELL PEPPER |
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ASPARAGI ALLA ROMANO |
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ASPARAGUS TOPPED WITH GRATED ROMANO CHEESE |
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VEGATABLES IN PADELLA |
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MIXED VEGATABLES-BROCCOLI,CAULIFLOWER,CARROTS,SQUASH RED BELL PEPPER AND MUSHROOMS GARLIC AND EXTRA VIRGIN OLIVE OIL SAUTEED IN A CAST IRON SKILLET |
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GREAN BEANS STEFANO |
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FRENCH CUT GREEN BEANS SAUTEED WITH PICCHI PACCHIUAND TOPPED WITH PARMESAN CHEESE |
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SQUASH CASSEROLE |
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YELLOW SQUASH,ONIONS,CELERY AND GARLIC SAUTEED IN EXTRA VIRGIN OLIVE OIL.THEN BAKED WITH FRESH HERBS,ROMANO CHEESE,AND MAMMA MANDOLAS BREAD CRUMBS |
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PASTA SPECIALTIES- PASTA CARRABBA |
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PASTA CARRABBA- FREASH FETTICCINE TOSSED WITH ALFREDO SAUCE,MUSHROOMS,PEAS AND GRILLED CHICKEN |
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PASTA WEESIE |
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WEESIE- EIGHT SHRIMP SAUTEED IN LEMON BUTTER SAUCE WITH MUSHROOMS AND GRILLED ONIONS,SERVED OVER FRESH FETTUCCINE ALFREDO |
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TAGLIARINI PICCHI PACCHIU |
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TAG PIC PAC- HOMEMADE ANGEL HAIR PASTA TOSSED IN A SAUCE OF FRESH CRUSHED TOMATOS,GARLIC,EXTRA VIRGIN OLIVE OIL AND FRESH BASIL --ADD CHIX-2.99 ADD SHRIMP-4.99 |
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MEZZALUNA |
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LUNA-TRANSLATING AS HALF MOON BECAUSE OF SHAPE 16 HAND MADE PASTAS STUFFED WITH A MIXTURE OF FINELY GROUND CHICKEN,SPINACH,RICOTTA CHEESE,AND FESH HERBS SERVED IN A TOMATO CREAM SAUCE |
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RIGATONI MARTINO |
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RIG MARTINO- LARGE TUBULAR PASTA TOSSED WITH 8OZ OF GRILLED CHICKEN,SAUTEED MUSHROOMS AND SUNDRIED TOMATOS IN OUR TOMATO CREAM SAUCE.TOPPED WITH SCALLIONS AND RICOTTA SALADA CHEESE |
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LOBSTER RAVIOLI |
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9 HOMEMADE RAVIOLI STUFFED WITH TENDER MAINE LABSTER,TOSSED IN A WHITE WINE CREAM SAUCE WITH DICED TOMATOS |
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ITALIAN SPECIALTIES- LASAGNE BOLOGNESE |
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LASAGNE- WIDE FLAT HOMEMADE FREAH PASTA,LAYERED WITH MOZZARELLA,RICOTTA,BOLOGNESE SAUCE,RAMONO AND POMODORO SAUCE THEN BAKED 2 SAUCES+3 CHEESES= 5 LAYERS |
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LINGUINIE PESCATORE |
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PESCA- PESCATORE MEANS FISHERMAN STYLE OUR PESCATORE SAUCE IS A SPICY MARINARA WITH 3 SCALLOPS,4 SHRIMP,AND 6-8 MUSSELS,TOSSED WITH LINGUINIE |
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SPAGHETTI WITH MEATBALLS
GRILLED SAUSAGE
MEATSAUCE |
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SPAG/MB,SPAG/SAUSG,SPAG/MS- TOSSED WITH POMODORO SAUCE,SERVED WITH EITHER OUR HOMEMADE MEATBALLS3,HOMEMADE FENNEL SAUSAGE 2,OR SERVED WITH BOLOGNESE SAUCE |
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MANICOTTI |
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2 THIN SHEETS OF FRESH PASTA HAND ROLLED AND STUFFED WITH 4 CHEESES FONTINA,MOZZARELLA,RICOTTA AND ROMANO AND BAKED WITH POMODORO SAUCE |
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CHICKEN AND SPINACH CANNELONI |
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CANNELONI- 2 THIN SHEETS OF FRESH PASTA HANDROLLED AND STUFFED WITH DICED CHICKEN,SPINACH,FONTINA CHEESE,ROMANO CHEES,ONIONS AND GARLIC. TOPPED WITH OUR BECHAMEL SAUCE FLOUR,MILK,BUTTER,SALT,PEPPER,NUTMEG,ROMANO AND A DOLLOP OF POMODORO SAUCE |
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CHICKEN PARMESAN |
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CHIX PARM- BONLESS CHICKEN BREAST COATED WITH MAMMA MANDOLA BREAD CRUMBS,SAUTEED IN OLIVE OIL AND TOPPED WITH POMODORO SAUCE,ROMANO CHEESE AND MELTED MOZZEREALLA,SERVED WITH GARLIC MASHED POTATOS, CAVATAPPI AMATRICIANA,SPAGHETTI POMODORO OR VEGATABLE OF THE DAY |
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VEAL SAUTE |
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THREE 2OZ PIECES OF VEAL POUNDED THIN,SAUTEED AND DEGLAZED IN CHICKEN STOCK WITH A CHOICE OF 2 TOPPINGS SERVED WITH GARLIC MASHED POTATOS,CAVATAPPI AMATRICIANA,SPAGHETTI POMODORO OR VEGATABLE OF THE DAY |
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VEAL MARSALA |
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VEAL MARS- MARSALA TOPPING CONSISTS OF BUTTER,MARSALA WINE,MUSHROOMS AND PROSCUITTO |
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VEAL PICATTA |
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VEAL PICATTA- PICATTA SAUCE CONSISTS OF LEMON BUTTER AND PARSLEY |
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BAMBINI MENU- SPAGHETTI AND MEATBALLS |
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KID SPAG- SPAGHETTI IN POMODORO SAUCE WITH ONE MEATBALL |
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QUTARRO FORMAGI RAVIOLI |
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KID RAV-5 HOMEMADE RAVIOLI STUFFED WITH RICOTTA,FONTINA,PARMESAN,AND ROMANO CHEESE STUFFED WITH POMODORO |
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CHEESE PIZZA |
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KID CHEESE-8" PIZZ WITH POMODORO SAUCE,MOZZARELLA,ROMANO CHEESE AND NO PEPPER |
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PEPPERONI PIZZA |
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KID PEPP-8" PEPPERONI PIZZA WITH POMODORO SAUCE,MOZZARELLA,ROMANO CHEESE AND NO PEPPER |
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GRILLED CHICKEN BREAST |
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KID CHIX- 4 OZ GRILLED CHICKEN BREAST W/ SIDE OF PENNE PASTA BUTTER |
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CHICKEN FINGERS |
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KID FINGERS- 3 CHICKEN FINGERS WITH A SIDE OF PENNE PASTA W/BUTTER SERVED WITH KETSUP
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BAMBINI SUNDAE |
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SUNDAE- 2 LEVEL SCOOPS OF BLUE BELL VANILLA ICE CREAM SERVED WITH HOT CHOCOLATE SAUCE AND TOPED WITH A CHERRY |
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DESSERTS- DESSERT ROSA |
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DESSERT-MOIST BUTTER CAKE TOPPED WITH LAYERS OF PINEAPPLE,STRAWBERRIES,BANNANAS,VANILLA PUDDING AND COOL WHIP TOPPED WITH A CHOCOLATE DIPPED STRAWBERRY |
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TIRAMISU |
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TIRA- TWO LAYERS OF LADY FINGERS FLAVORED WITH ESPRESSO,AMARETTO,KAHLUA,SWEET MASCARPONE CREAM FLAVORED WITH MYERS RUM AND TOPPED WITH SHAVED CHOCOLATE |
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SOGNO DI CIOCCOLATA |
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SOGNO- 2 LAYERS OF CHOCOLATE FUDGE BROWNIE BRUSHED WITH KAHLUA THEN LAYERED WITH HOMEMADE CHOCOLATE MOUSSE,HOMEMADE WHIP CREAM SERVED OVER HOMEMADE HOT CHOCOLATE SAUCE |
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JOHN COLE |
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JOHN- 2 BIG SCOOPS OF BLUE BELL VANILLA ICE CREAM TOPPED WITH CINAMMON RUM RASTED PECANS AND CARAMEL SAUCE |
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RICOTTA CHEESE CAKE |
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CHEESECAKE- A RICH AND CREAMY RICOTTA CHEESECAKE SERVED WITH STRAWBERRY BALSMIC REDUCTION |
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CANNOLLI ALL SICILIANO |
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CANNOLLI- TWO TRADITIONAL CRISP CANNOLLI SHELLS STUFFED WITH A SWEET RICOTTA AND CHOCOLATE CHIP FILLING. WE THEN SPRINKLE THEM WITH POSTACIOS AND POWDERED SUGAR |
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MINI DESSERTS- ZABAGLIONE |
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ZABAGLIONE- TRADITIONAL ITALIAN FLAVORED MOUSSE MADE WITH BISCOTTI COOKIE AND FRESH BERRIES |
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CHOCOLATE ESPRESSO MOUSSE |
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MOCHA MOUSSE- CHOCOLATE MOUSSE FLAVORED WITH ESPRESSO AND LAYERED WITH ROASTED HAZELNUTS WITH A BROWNIE ON THE BOTTOM,TOPPED WITH FRESH WHIPPED CREAM ANDSERVED WITH A BISCOTTI COOKIE |
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CHOCOLATE COCONUT MOUSSE |
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CHOC PECANS- CHOCOLATE MOUSSE FLAVORED WITH TOASTED COCONUT SERVED WITH OUR CINNAMON RUM ROASTED PECANS,CHOCOLATE CHIPS WITH A BROWNIE BOTTOM AND TOPPED WITH A JOHN COLE NUT |
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SAUCES- BOLOGNESE |
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MS- BEEF,PORK,CELERY,CARROTS GARLIC,RED WINE,AND POMODORO SAUCE |
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PICCHI PACCHIU |
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PIC PAC- FRESH CRUSHED TOMATOS,GARLIC EXTRA VIRGIN OLIVE OIL AND FRESH BASIL |
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ALFREDO |
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FREDO- BUTTER, ROMANO CHESSE AND HEAVY CREAM |
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POMODORO |
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POMO- HOMEMADE TOMATO SAUCE,GARLIC,ONIONS,EXTRA VIRGIN OLIVE OIL AND BASIL |
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MARINARA |
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NARA- SPICY TOMATO SAUCE SEAONED WITH EXTRA GARLIC,HOT RED PEPPERS,GREEN ONIONS AND ANCHOVIES |
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PESTO |
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PESTO- OUR PESTO IS A FINE BLEND OF FRESH BASIL,GARLIC,OLIVE OIL,WALNUTS,PINENUTS,PARSLEY AND ROMANO CHEESE |
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TOMATO CREAM |
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TCREAM- A COMBO OF HEAVY CREAM AND POMODORO SAUCE...SUGA ROSA SAUCE |
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LEMON BUTTER |
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LB- WHITE WINE,LEMON JUICE,GARLIC ONIONS BUTTER,WHITE PEPPER AND SALT |
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RICARDO |
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RICARDO- LEMON BUTTER,PEPERONCINI,RED BELL PEPPERS,OREGANO,PARSLEY AND CRUSHED RED PEPPER |
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MARSALA |
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MARSALA- MARSALA WINE,BUTTER,ONIONS,BLACK PEPPER AND SALT |
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AMITRICIANA |
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AMA- FRESH TOMATOS,BUTTER,PANCETTA,ONIONS AND CRUSHED RED PEPPER |
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