Zuppe

 

Zuppa del Giorno   4          Italian Wedding Soup   3.5             Pasta e’ Fagioli   4

 

Antipasto

Fried Calamari – served with sautéed peppers and onions, side of marinara   9

Eggplant Roulades – thinly sliced sautéed eggplant rolled with fresh herbs and

                                                Italian cheeses, baked and served over fresh tomato sauce   8.5

Fried Provolone – served over marinara   8.5         

Crab Cakes – lump Maryland crab cakes served with a cajun remoulade   9.5

Stuffed Pepperoni Bread – stuffed with spicy pepperoni and mozzarella,

                                                              deep fried, rolled in romano cheese, side marinara   8

Sautéed Portabella Mushrooms – with garlic, white wine and fresh basil,

                                                                             baked with romano and provolone cheeses   8

Garlic Bread – homemade bread toasted crispy with a garlic compound

                                  butter and a blend of Italian cheeses   5.5

Sausage and Fried Peppers – Italian sausage sautéed with spicy peppers,

                                                                     served with cheesy garlic bread   8.5

Antipasto Board – stuffed eggplant, dried Italian sausages, marinated

                                          artichoke hearts, imported cheeses and olives   10.5

 

Pollo

Chicken Parmagiana –  breaded chicken breast topped with marinara and

                                                      provolone cheese, served with spaghetti marinara   16

Chicken Beurre Blanc – lightly battered chicken breast drizzled with a lemon

                                                        butter cream sauce, angel hair pasta, broccoli florets   16

Chicken Florentine – egg dipped chicken breast sautéed with olive oil, white wine,

                                                  lemon and garlic, homemade cavatelli, fresh baby spinach   16

Chicken Marsala – sautéed chicken breast simmered in a marsala wine sauce with

                                           portabella mushrooms, fettuccini pasta, sautéed vegetable   16

 

Bistecca, Vitella, e Maiale

Vittorio’s  Parmagiana – breaded pork cutlet topped with marinara and

                                                    provolone cheese, served with spaghetti marinara   14

Gorgonzola Strip Steak – twelve ounce CAB strip steak topped with gorgonzola
                                                           cheese and cracked black peppercorns, sautéed vegetable

                                                           and choice of baked potato or linguini marinara   22

Steak Salad – tender bistro medallions fanned over crisp romaine and salad

                                greens with dried cranberries, toasted almonds and mozzarella   14

Veal Parmagiana – tender veal lightly breaded, topped with marinara and

                                            provolone cheese, side spaghetti marinara   19

Veal Piccata – tender egg dipped veal sautéed with lemon, garlic, and capers,

                                  served with buttered linguini and sautéed vegetables   19

Veal Marsala – veal medallions sautéed in a marsala wine sauce with portabella

                                   mushrooms over fettuccini, served with sautéed vegetables   19

Veal ala Angelina – breaded veal cutlet layered with eggplant and romano

                               cheese, baked with a creamy tomato sauce and provolone,

                                served with angel hair pasta rosa   20

 

   

 

Specialita’di Pasta

Linguini with Artichokes – artichoke hearts and fresh tomatoes sautéed with olive

                                                              oil, garlic and romano cheese, tossed with linguini   13

Eggplant Parmagiana – succulent, lightly breaded eggplant topped with marinara

                                                     and provolone cheese, spaghetti marinara   15

Fettuccini Alfredo – homemade fettuccini tossed with a delicate sauce of cream,

                                              butter, romano and parmesan cheeses   12

Pasta Primavera – a medley of fresh vegetables sautéed with a garlic and olive oil,

                                           tossed with linguini, finished with romano cheese 14

Cavatelli ala Vittorio – homemade cavatelli tossed with marinara sauce,

                                                  choice of meatballs or sausage   14

Cheese Stuffed Tortellini – homemade cheese filled pasta tossed with a sundried

                                                              tomato and fresh basil pesto cream sauce 14

                                                                    add grilled chicken 17

Fettuccini ala Bolognese – fettuccini tossed with a hearty meat sauce

                                      simmered with onions, bell peppers, mushrooms and

                                      crumbled Italian sausage   15

Pasta Rosa – fettuccini tossed with sundried tomatoes in a rich tomato sauce blended

                              with cream and Italian cheeses 12   add grilled chicken breast 15

Ravioli – homemade meat or cheese stuffed ravioli topped with

       meat sauce or marinara   14

Lasagna ala Casa – layered with Italian cheeses and sausage   15

Penne Broccolini – penne pasta tossed with fresh broccoli florets and

                                            a romano cheese cream sauce    14

Pasta ala Marialena – penne pasta tossed with grilled chicken breast, sausage,

                                                  roasted red peppers, artichoke hearts, garlic, olive oil,
                                                  feta and romano cheeses    15

Spaghetti – house favorite pasta with perfectly seasoned meatballs or sausage   11

 

Pesce di Mare

Baked Haddock – mild white fish, pan seared with tomatoes, fresh oregano, olive oil

                                         and garlic, creamy parmesan risotto, sautéed fresh vegetable   16

Seafood Fettuccini -  fettuccini noodles tossed with jumbo shrimp and

                                                sea scallops in a lobster cream sauce   20

Linguini with Clam Sauce – tender ocean clams sautéed with choice of a garlic

                                                                white wine sauce, or a fresh tomato sauce   16

Grilled Salmon – eight ounce fresh salmon filet lightly seasoned and broiled,

                                        served over angel hair pasta with an orange basil butter sauce

                                        and fresh sautéed vegetable   18

Scallops Romano – succulent sea scallops sautéed in a garlic butter white wine sauce,

                                             tossed with romano cheese and angel hair pasta,

                                             topped with baked golden with provolone   20

 

 

All entrées served with a house greens salad, or caesar wedge salad (add $1)

and fresh baked bread with seasoned olive oil and butter


split plate charge   $3
substitute gluten free pasta   $3