Mixed Green Balsamico

Mixed greens, arugula, cherry tomatoes, peppers and olives, tossed with our balsamic vinaigrette, topped with shaved Parmigiano.

Chefs Cold Antipasti Salad

Stack of layered sliced tomatoes, mozzarella, prosciutto and roasted red bells peppers, finished with a touch of basil pesto, olive oil and balsamic reduction.

Mozzarella Caprese

Vine ripe tomato slices with mozzarella medallions, finished with fresh basil chiffonade and extra virgin olive oil.

Caesar Salad

Crisp romaine lettuce, served with fresh grated parmesan cheese, freshly made croutons and creamy Caesar dressing.

Calamari Fritti

Elegantly fried, served with garlic marinara or spicy pepperoncini garlic lemon sauce.

Mussels Buzara

Prince Edward’s Island Mussels, poached in white wine, garlic, and herbs, dusted with seasoned breadcrumbs.

Mussels Fra Diavola

Mussels tossed in our flavorful lightly spiced tomato broth, a delight for spicy food lovers.

Tomato Bruschetta

Marinated freshly diced tomatoes, peppers, onions, basil, and olives, served over garlic crostini.

Chicken Liver Pate

Organic chicken liver, cooked with marsala wine, processed with garlic, butter, and herbs finished with a hint of red wine vinegar and olive oil.

Shrimp Cappricciosa

Lightly Blackened, succulent Shrimp sautéed with artichokes, capers, and asparagus spears. Finished in a white wine lemon butter sauce.

Escargot Provinciale

Snails in grilled mushroom cups, filled with anisette infused baby spinach, finished with tarragon garlic butter sauce.

Spaghetti Primavera

Penne pasta with assorted vegetables in a light tomato sauce

Penne alla Puttanesca

Spicy tomato and pepper sauce, with garlic, black olives, capers and herbs

Spaghetti alla Marinara

House of Pastas own rich and rustic tomato sauce.
 

Fettuccini con Panna e Pomodorino 

Flavorful and creamy alfredo parmesan sauce with cherry tomatoes.
 

Tagliatelle Ragù Bolognese

Rich red wine tomato sauce, with slowly braised ground and shredded beef, enhanced with selected Italian herbs.

Linguini Carbonara

Linquini tossed in a fusion of crispy pancetta, and cracked black pepper, fortified with flavors of Pecorino Romano cheese and egg.

Penne alla Vodka

Creamy tomato sauce with prosciutto and ham, flavored with our bold Vodka.

Spaghetti alla Puttanesca

Spicy tomato and pepper sauce, with garlic, black olives, capers and herbs.

Linguini Clams Casino

Fusion of clams and linguini, sautéed with garlic, pancetta, and shallot, complimented with grated Parmigiano, and toasted breadcrumbs.

Linguini alla Prescatore

Linguini tossed with whole clams, mussels, shrimp, and squid enhanced with a flavor of seafood stock and a hint of tomato sauce.

Ravioli alla Milanese

Ground beef stuffed ravioli finished with creamy mushroom sauce.

Chefs Lobster & Shrimp Ravioli

Finished in a caper deal cream sauce

Gnocchi Pesto Genovese

Potato gnocchi, sautéed with a creamy basil Parmesan sauce, finished with toasted pine nuts and cherry tomatoes.

Gnocchi alla Contadina

Pillowy Potato dumplings with a rustic beef ragu’ and sliced grilled Italian sausage.

Shrimp & Asparagus Risotto with Lemon

Silky risotto studded with delicate shrimp and plump asparagus, brightened by a clean citrusy spark of lemon.

Risotto con Porcini

Delicate, earthy risotto, wedded with porcini mushrooms, finalized with white truffle balsamic reduction and EVOO (extra virgin olive oil).

Baked Penne Quattro Formaggi

Penne pasta baked with fontina, mozzarella, parmesan and asiago cheese, topped and finished with seasoned Italian breadcrumbs and white truffles infused olive oil.

Lasagna Bolognese

Layers of lasagna noodles baked with alternating layers of slow cooked Bolognese sauce, bechamel and parmesan.

Eggplant Napoleon al Forno

Eggplant slices layered with a blend of ricotta, mozzarella and parmesan, baked in our explicitly creamy tomato sauce.

Parmigiana Chicken / Veal

Breaded chicken cutlets or veal scaloppini baked with our own tomato sauce and melted mozzarella.

Marsala Chicken / Veal

Chicken tenderloins or veal scallopini sautéed in a mushroom and Marsala wine demiglace.

Piccata Chicken / Veal

Chicken or Veal sautéed in a lemon butter white wine sauce, paired with artichokes and capers.

Chicken Vesuvius

Italian American classic, bone in chicken thighs, sautéed with wedges of potato, garlic, oregano & olive oil finished in the oven with white wine and green peas.

Scampi alla Buzara

Succulent shrimps beathed in a garlic white wine sauce over a bad of linguini.

Salmone Mediterranean

Grilled Salmon finished with warm relish of cherry tomatoes, calamata olives and capers.

Salmone alla Oscar

Topped with lump blue crab, asparagus and strips of roasted red peppers poached with lemon white wine sauce.

Chilean Seabass

In a capers and deal cream sauce

Cottoletta Ripiena

Stuffed with a mixture of cream cheese, ricotta and Prosciutto Ham, lightly breaded and pan fried.
Chicken -19 $, Veal - 22 $

Diane

Dijon mustard, shallot and brandy demiglace sauce.

Au poivre

Green peppercorn, cream and brandy demiglace sauce.

Black Forest

Porcini mushrooms and Gorgonzola cream sauce.

Kid’s Pastas

Choices of Pastas: Penne, Spaghetti, Fettucine.
Choices of Sauce: Butter sauce, Tomato sauce, or Alfredo sauce.

Kid’s Breaded Chicken

Lightly breaded and pan seared organic chicken tender with side of spaghettini marinara.

Tiramisu

Espresso-soaked lady fingers surrounded by lightly sweetened whipped cream and rich mascarpone custard

Triple Layer Chocolate Cake

Delightful layered cake with rich chocolate frosting

Limoncello Cheesecake

Silky cheesecake with essence of fresh lemon and crisp salty - sweet cookie crust

Almond Bacio di Ameretto

Light mascarpone and cream custard bound with amaretto infused lady fingers, topped with shaved chocolate and toasted almonds

Vanilla / Chocolate

Gelato

Espresso

Macchiato

Cappuccino

Caffe Americano