Antipasti
Antipasti Freddi
Cold Antipasto
Antipasto Misto
Assorted Italian cured meats and cheeses
Bruschetta al Pomodoro
Grilled Italian bread topped with a chopped tomato salad
Cocktail di Vongole
Half dozen or dozen raw little neck clams
Cocktail di Gamberi
Shrimp cocktail
Antipasti Caldo
Hot Antipasti
Rollatini di Melanzane
Eggplant rolled with spinach and ricotta topped with tomato sauce and mozzarella
Crostini Caprino e Pancetta
Carmelized onion, goat cheese, and bacon served over Toasted Crostini Bread
Cuori di Carciofi Oreganata
Sautéed artichoke hearts topped with toasted aromatic breadcrumbs
Arancini di Riso alla Paolo
Homemade rice balls with mixed vegetable risotto served with a bechamel dipping sauce
Portobello alla Griglia
Grilled portobello mushrooms with roasted peppers, mozzarella cheese and a balsamic reduction
Cavolfiore Arrosto
Whole, oven-roasted cauliflower, topped with pecorino Romano cheese, and bechamel dipping sauce
Vongole Oreganate
8 Italian-seasoned, whole baked clams
Bianco or Possillipo
Clams or mussels prepared Bianco style (white wine garlic sauce) or Possillipo style (red sauce with garlic and fresh herbs)
Vongole (Clams) 15
Pizzetta Margherita
Tomato sauce, basil and mozzarella cheese
Zucchini Fritti
Fried zucchini strips served with horseradish dipping sauce
Stecchini di Mozzarella
Mozzarella sticks and tomato dipping sauce