Specialties of the House 

Veal Dishes

Meats and Poultry

From The Sea

 

Specialties of the House

Eggplant alla Parmigianna

    $10.75

  Two Layers of Eggplant Baked with Marinara Sauce, Ricotta Cheese, Mushrooms and Mozzarella, Served with a side of pasta  
Manicotti

  $ 10.50

  Delicate Crepe Filled with Ricotta Cheese, Our own Spices and Herbs, Marinara Sauce, Baked with Mozarella  
Cannelloni Rossini

$11.25

  Delicate Crepe, Rolled and Filled with Beef, a Touch of Spinach, Our Own Spices and Herbs, Baked with a Fluffy Cheese and Meat Sauce  
Lasagna al Forno

$11.25

Lasagna Vegetarian

$11.25

Gnocchi alla Romano

   $ 10.50

  Italian Potato and Cheese Dumplings, Baked with Meat Sauce and Ricotta Cheese, Topped with Mozzarella  
Fettuccini Alfredo

$ 10.75

  Flat Noodles Prepared in a Creamy Sauce with Butter, Cheese and a Touch of Garlic  
Fettuccini Primavera

 $ 10.95

  A Combination of Fresh Garden Vegetables in a White Cream Sauce  
Baked Mostaccioli

$ 10.75

  Small Round Noodles Prepared with Ricotta, Meat Sauce and Topped with Mozzarella Cheese  
Conchetti alla Napolitana

$ 10.75

  Jumbo Shells Stuffed with Ricotta Cheese, Our Own Spices and Herbs, Baked with a Fluffy Cheese and Marinara  
Tortellini alla Penna

$ 11.25

  Home style Pasta Filled with Beef, Veal and Spices Blended in a Cream Sauce with Mushrooms, Prosciuto and Parmesan Cheese  
Tortellini Bolognese

$ 11.25

  Home style Pasta Filled with Beef, Veal and Herbs in a Thick Meat and Tomato Sauce  
     
 

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Veal Dishes

Served with Pasta or Vegetables and Rolls

Veal Parmigiana

$ 13.95

  Breaded Veal Cutlet, Baked with Marinara Sauce and Covered with Melted Cheese  
Veal Cacciatore

$ 13.95

  Thin slices of Veal Sautéed with Onions, Mushrooms Spicy Tomato Sauce, Green Peppers and White Wine  
Veal Florentine

$ 13.95

  Thin slices of Veal Sautéed with Butter,a Fragant White Wine Sauce, Topped with Spinach and Cheese  
Veal Marsala

$ 13.95

  Thin slices of Veal Sautéed with Mushrooms and Marsala Wine  
Veal Mushrooms

$ 13.95

  Thin slices of Veal Sautéed with Wine, a Touch of Marinara Sauce and Mushrooms  
Veal Piccata

$ 13.95

  Thin slices of Veal Sautéed in Butter, Wine Sauce and Zucchini  
Veal Francese

$ 13.95

  Thin slices of Veal Dipped in Egg Batter, Sautéed in Butter and Lemon  
Veal Milanese

$ 13.95

  Breaded Veal Cutlet Sautéed with Butter and Lemon  
 

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Meats and Poultry

Served with Pasta or Vegetables and Rolls

Sausage and Peppers

$ 11.95

  Three Italian Sausages Sautéed with Onions, Green Peppers, White Wine and a Touch of Tomato Sauce  
Chicken Tetrazzini

$ 11.95

  Chunks of chicken breast sautéed in light cream sauce with mushrooms and prosciuto  
Chicken Cacciatore

$ 11.95

  Chicken sautéed with a Spicy Tomato Sauce, Onions, Mushrooms, Green Peppers and White Wine  
Chicken Florentine

$ 11.95

  Sautéed in a Garlic and Wine Sauce, Topped with Spinach and Baked with Cheese  
Chicken Parmigiana

$ 11.95

  Delicately Sautéed and Baked with GFresh Tomato and Cheese  
Chicken Marsala

$ 11.95

  Chicken sautéed with Fresh Mushrooms and Marsala Wine, with a Touch of Garlic  
Chicken alla Sergio's

$ 11.95

  Sautéed with Heart of Artichoke, Mushrooms, Sherry Wine, Topped with Mozzarella Cheese and a Light Fragrant Creamy Sauce  
     
 

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From The Sea

Served with Pasta or Vegetables and Rolls

Cioppino

$ 16.50

  Shrimp, Clams and a Variety of White Fish Cooked in a Delicious Wine and Tomato Sauce, Fragrantly Spiced  
Halibut Italiana

$ 13.95

  A Generous Portion of Halibut Cooked in Our own Special Italian Way  
Scampi Parmigiana

$ 14.50

  Shrimp breast with marinade sauce topped with cheese  
Scampi Florentine

$ 14.50

  Jumbo Shrimps Sautéed in Butter, Garlic and Our Fragrant White Wine Sauce, Topped with Spinach, Covered with Cheese  
Scampi Pescatore

$ 14.50

  Large Shrimps Sautéed in Butter and Garlic, Tomato, White Wine and a Touch of Oregano  
Scampi Italiana

$ 14.50

  Delicately Sautéed in Butter, Garlic and Wine Sauce  
Calamari Fritte (Squid)

$  10.95

     
 

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Last modified: 05/20/2006
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