|
CLICK THE LINKS
|
|
|
|
 |
|
|
|
CLICK TO SEE RESTAURANT VIRTUAL TOURS |
|
|
|
LUNCH
MENU' |
|
ANTIPASTI
(Appetizers)
|
|
Mozzarella
alla Caprese |
7.95 |
Garlic Shrimp |
7.95 |
|
fresh
buffalo mozzarella placed on
top of sliced
tomatoes |
|
shrimp
sautéed
with extra virgin
olive oil and
garlic
|
|
|
then
topped
with extra virgin olive oil |
|
Bruschetta |
6.95 |
|
Fried Calamari |
7.95 |
Grilled Italian bread
topped with diced tomatoes, garlic |
|
|
fried
calamari served with
a lightly
spicy marinara sauce |
|
and olive oil |
|
|
A cup of Pasta e Fagioli Soup |
3.95 |
Garlic Bread |
4.95 |
|
Side of Caesar’s Salad |
3.95 |
|
|
|
(available with entrée only) |
|
|
|
|
Add a cup of Minestrone soup or a
Garden salad to any entrée……..$ 2.95 |
|
PASTA
|
Add
chicken............................................$ 3.50
|
|
Capelli
d’Angelo al Pomodoro |
8.95 |
Rigatoni alla Bolognese |
9.95 |
|
angel hair
pasta in a fresh tomato sauce with basil |
|
Homemade
traditional meat sauce |
|
Penne alla Checca |
9.95 |
Spaghetti and Meat Balls |
9.95 |
|
sautéed
with tomatoes, garlic, extra virgin
olive
oil, basil
and |
|
meatballs braised
then slowly
cooked in our
marinara sauce |
|
fresh mozzarella cheese |
|
Fettuccine alla Primavera |
9.95 |
|
Penne
alla Contadina |
8.95 |
with fresh
vegetables in a cream sauce |
|
|
with
fresh vegetables sautéed in
extra virgin olive oil |
|
Penne alla Vodka
|
10.95 |
|
Fettuccine
Alfredo
|
8.95 |
shallots, Italian pancetta and tomatoes
flamed
in Vodka with a |
|
|
the classic Alfredo sauce |
touch of cream
|
|
Gnocchi
al Pomodoro |
8.95 |
Vermicelli
alla Pezzente |
8.95 |
|
Traditional Roman style potato dumplings in a fresh tomato sauce
|
|
Spaghetti pasta in a sauce made of garlic and
Italian pancetta
|
|
|
Gnocchi
alla Toscana
|
13.95
|
sautéed in extra virgin olive oil with a
touch of red pepper |
|
Traditional Roman style potato dumplings in a sauce made of
|
|
|
|
|
Italian sausage, porcini mushrooms, Italian
pancetta, tomatoes |
|
|
|
|
and shallots sautéed in extra virgin olive oil
|
|
|
|
|
PASTA
RIPIENA ED AL FORNO
(Stuffed
and Baked Pasta) |
|
Ravioli
al Pomodoro |
8.95 |
|
|
|
Stuffed
with Italian ricotta cheese
in a fresh tomato sauce with |
|
Lasagna |
9.95 |
|
basil |
|
The
traditional Italian Lasagna layered with meat
sauce |
|
|
Tortellini
Panna prosciutto e Funghi
|
9.95 |
|
|
|
Tortellini
pasta in a cream sauce made with mushrooms, |
|
|
|
|
Italian cooked
rosciutto and shallots |
|
|
|
|
PASTA
ALLA MARINARESCA
(Seafood
Pasta) |
|
Linguine
Calamari |
10.95 |
Linguine con Shrimp |
11.95 |
|
tender
calamari sautéed in
extra virgin olive oil, tomatoes, |
|
shrimp sautéed
with garlic
and
extra virgin olive oil |
|
|
black olives,
capers and
Pinot Grigio
wine over
linguine |
|
over linguine
pasta |
|
|
INSALATE
(Salads)
|
Add
chicken for.......................................$ 3.50
|
|
Spinach
Salad |
8.95 |
Sergio’s Salad |
8.95 |
|
Fresh spinach,
mushrooms, sliced carrots,
heart of palm, |
|
Fresh spring
mix and green leaf lettuce, Kalamata
olives, |
|
|
and
croutons |
|
sliced red onions, mozzarella cheese
and croutons |
|
|
Antipasto Salad
|
9.95 |
Caesar’s
Salad |
8.95 |
|
Green leaf lettuce,
Kalamata olives, cheese, salami, |
|
With Chicken |
10.95 |
|
pepperoncini,
sliced
carrots and
tomatoes |
|
With Shrimp |
12.95 |
|
Soup and Salad |
9.95 |
|
|
|
Your choice of pasta e fagioli or minestrone
soup and |
|
House Salad |
6.95 |
|
the house or Caesar salad |
|
|
|
|
ZUPPE
(Soups)
|
|
Minestrone |
6.95 |
Pasta e Fagioli |
7.95 |
|
The traditional Italian vegetable soup |
|
The traditional Italian bean
soup |
|
|
POLLO
(Chicken)
|
|
served with a side of pasta
|
|
Pollo alla Parmigiana |
11.95 |
Piccata di Pollo al Limone |
11.95 |
|
Tender
breasts of chicken
in a light
tomato
sauce topped |
|
Tender chicken
breast
sautéed with Pinot Grigio
wine,
|
|
|
with Italian
mozzarella and
parmesan
cheese |
|
capers, mushrooms
and fresh
lemon juice
|
|
|
PESCE
(Fish)
|
|
served with a side of pasta
|
|
Salmone
alla Mediterranea |
12.95 |
Orange Roughy alla Mugnaio |
12.95 |
|
Fresh
salmon filet pan seared with
diced tomatoes, capers,
extra
virgin
olive oil,
and
lemon
juice |
|
Fresh
orange roughy filet sautéed
with Pinot Grigio wine in
a lemon and butter
sauce |
|
|
|
|
|
|
