Special House Salad 7.50Caesar Salad 6.50Antipasto del Giardino 7.95Mozzarella & Tomatoes 7.95Mozzarella & Red Pepper 7.95Tricolor Salad 8.95Chicken Caesar 10.95Grilled Chicken House Salad 10.95 Grilled Shrimp over Salad 11.95
Pasta e Fagioli 4.95Tortellini in Brodo 4.95Lentil 4.95Minestrone 4.95Stracciatella Romana 4.95Scarole with Beans 5.95
Consequat pariatur Fileto di PomodoroFrresh Tomatoes , Onions and Basil Flavored with Prosciutto MarinaraFresh Tomatoes Sautéed with Fresh Olive Oil , Garlic and Basil Garlic & OilFresh Garlic Sautéed in Virgin Olive Oil PrimaveraAssorted Fresh Vegetables Sauteed in Garlic and OilPuttanescaFresh Marinara Sauce with Black and Green Olives & CapersClam Sauce ( red or white ) 11.95
Linguini PescatoreSautéed with Clams, Mussels and Calamari in Fresh Marinara SauceStuffed RigatoniWith Spinach and Ricotti Sautéed with Artichoke and Sundried Tomato in a Creamy Pink SauceChicken CarmelinaStuffed with Creamy Spinach and Roasted PotatoesPrima Pasta Special Rice (Paella)Yellow Rice Sautéed with Pieces ofVeal, Chicken, Calamari, Shrimp, Mussels and Clams
1/2 Tray(serves 4-6 people)
Full Tray(serves 9-11people)
Chicken ParmigianaBreast of Chicken breaded with Mozzarella SauceChicken Scarpariello (Boneless)Pieces of Chicken Simmered in white Wine, Parsly & GarlicChciken CacciatorePieces of Chicken Simmeredin Tomato Sauce with OnionsChicken FranceseBreast of Chicken Dipped in Egg, Sauteed in Lemon & Butter SauceChicken MarsalaBreast of Chicken Sauteed in Marsala Wine & Fresh Mushrooms
DirectionsIn a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.
DirectionsChop garlic, onion and carrot. I used the food processor and just pulsed each item separately until the desired consistency. About ¼” chop but it doesn’t have to be perfect. Measure tomato paste and set aside. Pull out spices, olive oil, tomatoes, clam juice, wine and palm sugarPour whole, peeled tomatoes and their juices into a large bowl. Use your hands to gently squeeze each tomato and “crush” them by hand. Try to get all the really big pieces crushed but don’t make yourself crazy about it.Peel and finely chop shallots. Grab a large handful of parsley and roughly chop. Measure 1 tablespoon olive oil and 1 cup of white wine. Set aside shallots, parsley, 1 T olive oil and 1 Cup wine for later when cooking the MusselsHeat a large dutch oven or heavy bottom pot over medium heat. Once hot, add 2 tablespoons olive oil and then bay leaves. Cook for 30 seconds until sizzling.Add chopped garlic and cook for 1 minute until fragrant, stirring constantly.Next, add in chopped carrot, onions, dried oregano, crushed red pepper flakes and dried red chiles. Stir to coat and cook for 15 minutes until onions are browned and look like this.Now, add in hand crushed tomatoes and their juices, tomato paste, clam juice, ½ cup white wine, salt, pepper and sugar. Raise heat and bring to a boil. Once boiling, partially cover and lower light to a simmer. Cook for 1 hour, stirring occasionally.Remove from heat and discard dried chiles and bay leaves. Set aside and begin cooking the MusselsHeat a very large pan with high sides over medium heat. Add remaining 1 tablespoon olive oil. Once hot, add chopped shallots and cook for 1 minute, stirring.Pour in remaining 1 cup white wine and Fra Diavolo Sauce. Bring to a boil.Once boiling, gently add Mussels, stir to coat, cover and cook for 3 to 5 minutes or until most of the shells are opened.Remove lid, serve hot with chopped parsley and Enjoy!