Cafe Romanzo Menu

Little necks on the half shell

each

Soup of the Day

Chilled Shrimp Cocktail

served with horseradish and cocktail sauce each

Oysters on the half shell

each

Andy Boy Broccoli Rabe

sauteed in garlic, lemon, and X.V.O.O.

Venison Chili

venison stew meat, white and red beans with scotch bonnet peppers in flavorful sauce

Bruschetta Sampler

pesto, roasted tomato and fresh mozzarella, mushroom, onion, and parmesan, chicken spinach and gorgonzola

Margherita Grilled Pizza

topped with marinate sauce, fresh basil, sliced tomatoes and three cheeses

Sauteed Littlenecks

with chorizo, white wine, kale, roma tomatoes, and pearl Onions, in a natural broth with grilled bruchetta

Mushroom Sandwich

breaded portabella caps stuffed with three kinds of mushrooms, shallots, parmesan cheese, and chipolte cream

Mashed Potato and Sirloin Pizza

with roasted red peppers, onions, scallions, and mozzarella cheese

Fried Calamari

tender hand breaded squid rings, tossed with lemon, garlic, banana peppers and white wine

Spicy Crab Cakes

two spicy cakes served with soy mustard and crispy fried vegetables

Mixed Baby Greens Salad

served with sweet baby tomatoes, European cucumber, sicilian Olives, and croutons, topped with a champagne herb vinaigrette

Traditional Caesar

in our own caesar dressing made with lemon and anchovies

Roma Tomato and Mozzarella

with celery hearts, and fresh basil, topped with extra-virgin olive oil, and a balsamic reduction

Baby Spinach and Arugula Salad

topped with bacon, roasted walnuts, and gorgonzola cheese In a warm orange-shallot vinaigrette

Cold Grilled Salad

eggplant, portabella mushroom, red peppers, and artichoke hearts, marinated in balsamic and garlic served over radicchio and romaine

Tomato Pasta

penne tossed with pureed fresh roma tomatoes, baby spinach, kalamata olives, capers, and fresh lemon, topped with feta cheese

Chicken Parmigiano

hand-breaded, topped with mozzarella cheese and accompanied by penne tossed with marinara sauce and parmesan cheese

Boneless Chicken Breast

in a gorgonzola cream sauce, tossed with portabella mushrooms a variety of baby greens, sun-dried tomatoes and penne pasta

Veal Parmigiano

hand-breaded, topped with mozzarella cheese and accompanied By penne tossed with marinara sauce and parmesan cheese

Blackened Sirloin Strips

with sauteed zucchini, carrots, pearl onions, and Baby spinach, in a sause of reduced beef stock and bass ale over fettuccini

Little necks in natural broth

with oregano, red pepper flakes, roma tomatoes, roasted garlic And extra-virgin olive oil over al dente capellini

Rosemary Seared Shrimp

over parmesan canellini beans and potato gnocchi in a spinach cream sauce

Lobster Ravioli

in a pink cream sauce with roasted peppers, chives, Pecorino cheese and two grilled shrimp

Frutti de Mare

sauteed scallops, shrimp, calamari, and littlenecks in a buttered tomato-saffron broth with anise and scallions over linguine

Boneless Chicken Breast

layered with mozzarella, roasted peppers, and prociutto served over rice pilaf and arugula in natural juices

Caramelized Statler Chicken Breast

12oz chicken breast caramelized with a lemon-herb glaze served with honey roasted seasonal root vegetables and new potatoes

Grilled Thick Cut Pork Chop

12. oz grilled pork rib chop topped with a spiced apple-peach demi glaze served with maple sweet potatoes and sauteed spinach

Pan Seared Teriyaki Salmon

served with sesame noodles, julienne carrots, peapods, and red peppers finished with a lemon sake glaze

Pan seared duck

with a dried orange balsamic glaze and fresh thyme served with roasted potato and grilled asparagus

Grilled Swordfish

topped with mango and roasted shallot chutney, served with almond buttered green beans, and mashed potatoes

Grilled Choice 14oz Hereford N.Y. Strip

served roasted in San Marzano tomato broth served over three cheese risotto, finished with crispy fried leeks

Slow Roasted Veal Osso Bucco

slow roasted in San Marzano tomato broth served over three cheese risotto, finished with crispy fried leeks

Pan Seared 12oz Veal Chop

topped with a balsamic reduction, accompanied by roasted red pepper mashed potatoes, and sweet and spicy butternut squash