Dinner Menu

ANTIPASTI

  • Calamari Fritti Lightly Breaded

    Served with fresh marinara sauce

  • Bruschetta Calabrese

    Fresh tomatoes with garlic and basil
    served over toasted Italian bread

  • Caprese

    Fresh mozzarella, tomatoes, basil and
    extra virgin olive oil

  • Grilled Shrimp in Mint Sauce with Feta Cheese
  • Antipasto Misto

    Assorted Italian meats & cheeses

 

Our appetizers are a great start.

They're even better if you begin with good company.

ZUPPE

  • Minestrone
  • Pasta é Fagioli
  • Tomato

INSALATE

Your choice of dressing: vinaigrette, champagne vinaigrette, lemon vinaigrette, or bleu cheese.

  • Dinner Salad
  • Mediterranean Salad

    Crisp romaine lettuce served w/ balsamic vinegarette topped w/ feta cheese, kalamata olives, tomato wedges & red onion
    with chicken - with shrimp

  • Antipasto Salad

    Assorted meats and cheeses over a bed of crispy lettuce

  • Frank’s Chopped Salad

    Chopped lettuce with mushrooms, olives, tomatoes, turkey, provolone cheese and pepperoncini

  • Caesar Salad

    with chicken - with shrimp


 

In the 13th century, the Pope set quality standards for pasta.

PASTA

Pasta is a staple in Italy. We pride ourselves in preparing only fresh pasta with fresh ingredients. Just like they do back home.

  • Checca

    Spaghetti with fresh chopped tomato, garlic, basil & Kalamata olives
    with chicken

  • Rigatoni & Eggplant

    Served with tender sauteed eggplant in a rich spicy red sauce

  • Rigatoni with Meat Sauce

    Served in our homemade shredded tri tip meat sauce

  • Rigatoni Baked with Mozzarella & Meat Sauce

    Served in our homemade shredded tri tip meat sauce

  • Lasagna

    Pasta layered with cheeses and sausage, seasoned beef, Marinara sauce and baked

  • Puttanesca

    Spaghetti with anchovies, capers, kalamata olives in a light tangy tomato sauce

  • Penne Arrabbiata

    Fresh tomato sauce sauteed in garlic & crushed chili
    with chicken

  • Carbonara

    Spaghetti with pancetta bacon, tossed with egg, pecorino and parmigiano cheese dusted with black pepper and finished with prosciutto bits

  • Gnocchi Trapanese

    Potato pasta dumplings with a roasted tomato sauce and toasted almonds, finished with mozzarella

  • Gnocchi with Pesto Sauce

    Potato pasta dumplings in our fresh pesto sauce

  • Spaghetti with Marinara Sauce

    with meat sauce - with meatballs - with sausage

  • Portobello Ravioli

    Portobello mushroom ravioli topped in a tomato cream sauce

  • Lobster Ravioli

    Ravioli stuffed with Atlantic lobster meat and cheese in a light tomato cream sauce

  • Butternut Squash Ravioli

    Butternut squash ravioli with butter and sage in a tangy tomato sauce

  • Risotto

    Arborio rice with wild mushrooms in a white wine cream sauce

  • Frutti di Mare Risotto

    Arborio rice with assorted seafood

  • Salmon Risotto

    Arborio rice with shrimp, salmon and red onions in a vodka cream sauce

POLLO

All chicken entrees are served with a side of vegetables and rosemary potatoes.

  • Chicken Parmigiana

    Baked chicken breast with cheeses and covered with fresh Marinara sauce

  • Chicken Marsala

    Fresh chicken fillet in a Marsala wine sauce with mushrooms

  • Chicken Piccata

    Chicken breast sauteed in a lemon white wine and caper cream sauce

  • Chicken Dijon

    Grilled chicken breast sauteed in a spicy lemon mustard dressing


CARNE

All meat entrees are served with a side of vegetables and rosemary potatoes.

  • Veal Marsala

    Fresh veal sauteed in a marsala wine sauce with mushrooms

  • Veal Parmigiana

    Fresh veal with cheeses and topped with marinara sauce and baked

  • Veal Piccata

    Veal sauteed in a white wine lemon and caper cream sauce

  • Veal Milanese

    Veal breaded with Italian seasoned bread crumbs and pan seared

  • Lamb Chops

    Lamb chops served in a kalamata & balsamic reduction sauce

  • Pork Chops

    Pork chops breaded with Italian seasoned bread crumbs grilled and topped with extra virgin olive oil

  • Rib Eye

    Grilled rib eye marinated with fresh garlic and rosemary


PESCE

  • Salmon Checca

    Grilled fillet of salmon topped with sautéed garlic, fresh tomato, and basil sauce

  • Scallops wrapped in Panchetta

    Jumbo scallops wrapped in Italian bacon and pan seared with a white wine and capers sauce

  • Branzino

    Grilled sea bass stuffed with lemon and fresh herbs and topped with a rosemary vinaigrette

  • Cioppino

    Cioppino prepared with clams, shrimp, scallops, calamari, fresh fish of the day in a tangy white wine tomato lobster broth


SPECIALITÁ

Some of our long-time favorites that the regulars come back for time and again.

  • Stuffed Bell Peppers

    Baked jumbo bell peppers stuffed with rice, sausage, and bread crumbs, topped with marinara and mozzarella

  • Eggplant Parmigiana

    Baked thinly sliced and breaded eggplant layered with mozzarella cheese and homemade red sauce

  • Linguine con Frutti di Mare

    Clams, shrimp, calamari, and fresh white fish in a tangy red sauce

  • Scampi Aglio e Olio

    Sauteed in oil and garlic sauce, served with spaghetti

  • Linguine with Clams
 

WRAPPED IN PAPER, LINGUINE CON FRUTTI DI MARE HAS QUITE A PRESENTATION


 

CHEESE WASN'T ADDED TO PIZZAS UNTIL THE LATE 1800s.

In 1889, Italian pizza chef Raffaele Esposito added cheese to a pizza specially made for Queen Margherita.

PIZZA

Try one of our favorites or create your own masterpiece.

  • Cheese Pizza
  • Margherita Pizza

    Fresh Mozzarella, Parmesan, Provolone,
    fresh tomato, basil and garlic

  • Picarelli’s Special

    Pepperoni, sausage, mushroom, bell pepper
    and onions

  • 1.75 each
  • Extra Toppings

    Pepperoni, Olives, Bell Peppers, Sausage,
    Mushroom, Fresh Tomato, Chicken, Shrimp,
    Canadian Bacon, Artichoke, Onions,
    Anchovies, Arugula, Basil


DOLCE

Our desserts are the perfect finish to a great meal. Pair them with a cappuccino and you couldn't ask for anything more.

  • Tiramisu
  • Cannoli
  • Crème Brûlée
  • Profiteroles
  • Chocolate Brownie
  • Spumoni
 

THINK OF OUR DESSERTS AS THE ENCORE TO A GREAT SHOW