Antipasti
“ENTREES”

Pollo
“CHICKEN”
Caruana - Pounded thin and rolled with mushrooms, mozzarella cheese and prosciutto. Lightly breaded, and baked. Served with linguine aglio e olio and broccolini.   $16

Parmigiano - Thinly pounded, breaded and pan fried, then baked with shredded mozzarella cheese and tomato sauce. Served with side of pasta marinara.   $17

Piccata - Lightly dusted and sautéed with garlic, capers, white wine and lemmon butter. Served with sauteed spinach and spaghetti.   $17

 

Vitello
“VEAL”
Parmigiano - Thinly pounded, breaded and pan fried, then baked with shredded mozzarella cheese and tomato sauce. Served with side of pasta marinara.   $19

Marsala - Lightly dusted and sautéed with button mushrooms, and marsala wine. Topped with fontina cheese. Served with parmesan risotto and broccolini.   $20

Venuto - Pounded thin and rolled with spinach, sun-dried tomatoes, raisins and goat cheese. Breaded and baked. Topped with pesto oil. Served with linguine aglio e olio and broccolini.   $19

 

Manzo
“BEEF”
Short Ribs - Boneless short ribs simmered in tomato sauce. Served with roasted red potatoes and broccolini.   $20

Stuffed Pepper - Large green bell pepper stuffed with Venuto meat ball and oreganata. Baked with romano and ricotta cheese, and meat sauce. Served with parmesan risotto and spinach.   $16

N.Y. Strip - Espresso rubbed, pan seared and topped with a cherry-raisin sauce. Served with sautéed spinach and roasted red potatoes.   $24

 

Fruitti di Mare
“SEAFOOD”
Mussels Fra Diavlo - Sauteed with onions, sausage, fennel and sun-dried tomatoes in a spicy roasted red pepper sauce. Served over linguine.   $18

Salmon* - Encrusted with oreganata and seared with pesto oil. Served with sautéed broccolini over a bed of linguine aglio e olio.   $22

White Clam - Middle neck clams sautéed with garlic, white wine, oil, parmesan cheese, spices and parsley. Served over a bed of linguine aglio e olio.   $18

 

Gamberetto
“SHRIMP”
Greensleeves - Sautéed with olive oil, garlic and white wine. Tossed with romano cheese and spinach fettuccine.   $17

Pesto - Sautéed with sun-dried tomatoes, onions and prosciutto. Tossed with pesto and linguine.   $19

Red Pepper - Sautéed with vodka, roma tomatoes and spinach. Tossed with roasted red pepper purée, cream and romano cheese over rigatoni.   $18

 

Pasta e Tale
“PASTA AND SUCH”
Angeline - Two slow roasted meat balls over spaghetti and smothered with meat sauce. Topped with romano and a touch of ricotta cheese.   $16

Carbonara - Sauteed with pancetta, onions, peas and egg yolk, in a romano cheese cream sauce over spaghetti.   $17

Carne Lasagna - Thin pasta sheets layered with sausage, meat balls, ricotta, mozzarella and romano cheeses. Topped with meat sauce.   $18

Eggplant Parmigiano - Breaded and pan fried, then baked with mozzarella and romano cheeses. Topped with marinara sauce. Served with side of pasta marinara.   $15

Sausage & Peppers - Italian sausage and green peppers sautéed with sambuca, onions fennel, garlic and olive oil. Tossed with rigatoni pasta and topped with fontina cheese.   $17

Stuffed Shells - Pasta shells stuffed with ricotta, mozzarella, romano cheesees and acorn squash puree. Served with tomato sauce and sautéed spinach.   $16

Verdura Lasagna - Thin pasta sheets layered with fresh tomatoes, eggplant, spinach, ricotta, mozzarella and romano cheeses. Topped with tomato sauce.   $16

*Eating raw or undercooked fish, shellfish, eggs or meat increases risk of food-borne illness.

 

"AMERICAN RESTAURANT WITH AN ITALIAN TWIST"