Antipasti
Gamberi Gratinati alla Diavola
Broiled jumbo shrimp with a light bread crumb topping and
cheff sauce.
Vongole Oreganata
Traditional preparation of little neck clams, baked on
the halfshell with spices, oliveoil, garlic and bread crumbs.
Muscoli Riviera
Fresh mussels steamed in their own broth with garlic,
shallots and oregano and a touch of tomato sauce.
Calamari Fritti
Traditional preparation of calamari sliced into
rings, delicately fried with a spicy or sweet tomato sauce.
Mozzarella in Carrozza
Fresh mozzarella and Itailan bread with cheese,
layered and lightly egg battered over an anchovy sauce.
Vongole Sorrentina
Little neck clams steamed in their own broth
with garlic , shallots, spices and a hint of tomato sauce.
Zuppe
Minestrone
Mixed vegetable soup with white beans.
Pasta e Fagiole
Homemade chicken broth soup with white beans,
proscuitto, onions and pasta.
Tortellini in Brodo
Meat stuffed pasta in a homemade chicken broth
with herbs.
Insalate
Cesare
Traditional salad for two.
Mista Verde
Mixed Green house salad.
Ire Colore
Arugula, endive and radicchio tossed in a light
vinaigrette.
Pollo
Pollo alla Nicolette
Sauteed chicken breast with a light white wine and
lemon sauce.
Pollo alla Scarpara
Sauteed, boneless pieces of chicken with garlic,
fresh artichoke hearts.
Pollo alla Alexandra
Grilled chicken breast with a sauce of red and
yellow peppers, tomato and endive.
Pollo alla Parma
Breaded chicken breast topped with a plum tomato
sauce and mozzarella cheese.
Pollo alla Marsala
Sauteed breast of chicken with fresh shallots,
mushrooms and Marsala wine.
Pollo alla Arielle
Sauteed breast of chicken with a light white wine
lemon sauce topped with spinach and cheese.
Carni
Filetto di Manzo allaGriglia
Grilled filet mignon.
Vitello Marsala con Fungi
Scallopine of veal in a wild mushroom, shallot
Marsala winesauce.
Vitello alla Natale
Sauteed scallopine of veal with a white wine lemon
and butter sauce.
Vitello Sorrentina
Sauteed scallopine of veal in a sauce of eggplant,
tomato and a touch of cream, topped with mozzarella.
Vitello Saltimbocca
Scallopine of veal topped with procuitto and a fresh
sage, shallot Marsala wine sauce over spinach.
Vitello di Parma
Breaded and roasted veal cutlet topped with a plum
tomato sauce and mozzarella cheese.
Vittello Cotroneo
Veal cutlet stuffed with procuitto and fontina
cheese accompanied with a mustard, rosemary and olive sauce.
Pasta
Capellini d’ Angelo Frutti di Mare
Shrimp, clams and calamari in a light tomato sauce
with shallots, garlic and oregano, over angel hair pasta.
Linguine alla Domenic
Clams, garlic, olive oil, fresh parsley, fresh
oregano and shallots tossed with a thin ribbon pasta, and a touch of tomato sauce.
Linguine alla Emilla
Roasted pepper, and garlic, capers, shallots and
anchovies in a tomato sauce finished with a touch of cream.
Penne all’ Arrabiata
Tube pasta in tomato sauce, tossed with hot peppers
shallots, garlic and oregano in a ricotta sauce.
Ziti al Forno
Tube pasta baked in a casserole with, eggplant and
tomato sauce, topped with mozzerella cheese.
Capellini d’Angelo in salsa Rosa di Gamberi
Shrimp, shallots garlic and fresh oregano
sautéed in a light plum tomato sauce over angel hair pasta.
Penne alla Rossisi
Shallots, oregano, thyme, white pepper garlic,
sliced onion and bacon in brandy plum tomato sauce.
Pesci
Gamberi Fra Diavolo
Sauteed shrimp, garlic, shallots & hot
pepper in a plum tomato sauce over pasta.
Gamberi alla Griglia
Grilled jumbo shrimp with a light bread crumb
topping and chef sauce.
Gamberi Francese
Egg battered jumbo shrimp in a white wine and lemon sauce.
Striped Sea Bass Marechiara
Fresh filet of Sea Bass with a white sauce of cakms,
garlic, shallots, and a touch of tomato sauce.
Fettine di Salmone Balsamico
Fresh filet of Salmon sautéed with an aged balsamic
vinegar reduction sauce and finished with a hint of cream.
 705 Route 202 North
Bridgewater, New Jersey 08807
908.429.1410
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