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Menu1986 |
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Forno |
Offered During Regular Dining Hours Sunday - Friday |
Pasta
del la Casa |
Zucchini Parmigiana - 1286
Sliced and Batter Dipped Green Squash Layered with Mozzarella & Romano Cheese,
Topped with Marinara Served with Penne Ziti.
Lasagna Primavera - 1386
Wide lasagna Noodles Layered with Fresh
Seasonal Vegetables, Ricotta, Mozzarella,
and Romano Cheese, Finished with Béchamel Sauce.
Ravioli Affumicato - 1286
Cheese Raviolis Baked with Roasted Peppers
Grilled Sausage and Smoked Mozzarella Topped
with Vodka Cream Sauce.
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Vegetali De La Griglia - 1286
Fresh Grilled Seasonal Vegetables
Finished in a White Wine Garlic Butter Sauce.
Pollo Con Gorgonzola - 1486
Breast of Chicken Sautéed with Asparagus,
Sundried Tomatoes and Pistachios
Finished in a Garlic Cream sauce with
Bleu Cheese and Tomatoes.
Vodka Del Mare - 1786
Shrimp, Scallops and Crabmeat Sautéed with
Sundried & Fresh Tomatoes Inflamed with
Vodka and finished with Cream.
Angel Hair or Tortellini an Additional $2
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Maiale |
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Manzo |
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Vitello |
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Filet Di
Maiale Torre
- 1586
Breaded Medallions of Pork Loin Layered
with Spinach,
Prosciutto,
Roasted Peppers,
Provolone, and Zucchini
Finished in a Marinara Sauce Served with Penne Ziti.
Costoletta Di Maiale Con Cognac
- 1786
Wide lasagna Noodles Layered with Fresh
Seasonal Vegetables, Ricotta, Mozzarella,
and Romano Cheese, Finished with Béchamel Sauce.
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Veal Scalloppine Alla Pistacchio - 1786
Pan Seared Medallions of Veal Sautéed with Pistachios, Mushrooms, Sundried Tomatoes, and Artichoke Hearts Finished in a Port Wine Cream Sauce Served with Chefs Choice of Potato and Vegetable.
Bocconi Di Vitello - 1286
Tender Cubes of Veal Simmered in a White Wine Marinara Sauce Garnished with Red and Green Bell Peppers Served over Linguini.
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Romeo & Giulietta - 1986
Char-Broiled Tornados of Beef Accompanied with Shrimp Scampi Style Finished in a White Wine Garlic Butter Sauce Served with Chefs
Choice of Potato and Vegetable.
Bistecca Americano - 1886
Herb & Garlic Marinated
Flat Iron
Steak Served
over Grilled Bruschetta Topped with Sautéed Fresh Mushrooms and Onions Served with French Fries.
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Frutta
Del Mare |
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Pollo |
Salmon Alla Rusa
- 1486
Fresh Broiled Salmon with Mushrooms, Capers, and Scallions Finished with a Horseradish Cream Sauce Served with Chefs Choice of Potato and Vegetable.
Gamberi & Conchiglia Alla Sophia - 1586
Shrimp and Scallops Sautéed with Artichokes, Mushrooms, Roasted Peppers, and Tomatoes Finished in a Lemon Cream Sauce Served with Chefs Choice of Potato and Vegetable.
Choppino Alla Linda - 1986
Shrimp, Crab, Scallops, and Catch of the Day Simmered with Corn, White Beans and Root Vegetables in a Tomato Broth or a Light Cream Sauce.
Tilapia Alla Gratinato - 1786
Fresh Tilapia Filet & Shrimp Baked with Sautéed mushrooms, Tomatoes, Onions and Peas Garnished with Sliced Au-gratin Potatoes in a Béchamel Sauce.
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Portofino - 1486
Grilled Breast of Chicken Sautéed with Seedless Grapes, Dried Cherries, Yellow and Green Squash Finished in a Port Wine Sauce Served with Chefs
Choice of Potato and Vegetable.
Monte Cristo - 1586
Batter Dipped Breast of Chicken Stuffed with Ham & Provolone Sautéed with Mushrooms and Finished in a Honey Dijon Cream Sauce Served with Chefs
Choice of Potato and Vegetable.
Tetrazzini - 1586
Breast of Chicken Sautéed with Sausage, Mushrooms, Tomatoes and Basil Finished in a White Wine Cream Sauce Served with Chefs
Choice of Potato and Vegetable.
Alla Vallisbona - 1486
Breast of Chicken Sautéed with Portobella Mushrooms, Prosciutto, Scallions, Tomatoes, and Black Olives Finished in a Dry Florio Marsala Wine Sauce Served with Chefs Choice of Potato and Vegetable.
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