Cafe Magdalena menu

Salsa Cruda

Fontinella Cheese and Olive Oil

Kalamata Olives

Roasted Garlic and Olive Oil

Eggplant and Carmelized Onion Spread

Roasted Red Pepper Pesto

Bruschetta-Toasted Italian Bread Rubbed with Garlic and Olive oil

Bruschetta-Toasted Italian Bread Rubbed with Tomato and Basil

Bruschetta-Toasted Italian Bread Rubbed with Tomato, Basil and Cheese

Mixed Grilled Vegetables with Balsamic glaze

Polenta Torte

pan fried polenta cake with spinach and red peppers, creamy goat cheese sauce

Mussels Marinara

Italian Sausage

braised with grapes and white wine

Four Cheese Pizza

Grilled Portabello Mushroom

with lentils and sun-dried tomato sauce

Calamari Marinara

Pan-Fried Scallops

with roasted garlic mayonnaise

Grilled Shrimp

with lemon cream on a bed of red cabbage

Minestrone

Soup of The Day

House Salad

mushroom, onion, tomato, romaine lettuce with balsamic vinaigrette

Cucumber, Red Onion and Tomato Salad

Insalata Caprese

fresh mozzarella cheese, tomatoes, onion, pesto vinaigrette

Yellow Tomato Salad

gorgonzola cheese, pine nuts, fresh basil, and olive oil

Calamari Salad

calamari, celery, onions, tomato, garlic, and lemon-olive vinaigrette

Penne en Casserole

mostaccioli pasta baked with tomato sauce and mozzarella cheese

Penne en Casserole with Meat Sauce

mostaccioli pasta baked with tomato sauce and mozzarella cheese

Fettuccine al Panna

with asiago cream sauce

Rigatoni with Braised Italian Sausage

with peppers and onions

Spaghetti Primavera

sautéed mixed vegetables, olive oil, garlic, and fresh basil

Penne Porcini

with imported wild mushrooms and cream

Rigatoni with Smoked Chicken

with grilled portobello mushrooms, sundried tomato, garlic and olive oil

Cannelloni

egg pasta sheets rolled around ground veal and spinach. Baked with tomato sauce and mozzarella cheese

Linguini Pescatore

scallops, mussels, and calamari sautéed in olive oil and garlic or marinara

Fettucine Salmon

with fresh salmon and scallions in lemon dill cream

Stuffed Eggplant

thinly sliced eggplant rolled with prosciutto ham and mozzarella cheese, baked with tomato cream sauce and served with spinach

Chicken Vesuvio

disjointed chicken pan-fried with garlic and rosemary served with roasted potatoes

Stuffed Chicken Breast

boneless breast stuffed with four cheeses in brandy cream sauce

Roast Lamb Shank

with roasted potatoes, onions and natural juices

Roasted Duck

half duck roasted with marsala wine and dried cherry sauce

Grilled Pork Tenderloin

in red wine portobello mushroom sauce

Grilled Salmon

with sundried tomato sauce

Grilled Lamb Chops

with garlic mashed potatoes

Veal Limone

medallions sautéed in olive oil, garlic, white wine and fresh lemon