Caffe Gelato Restaurant Menu

Soda

Apple Juice

Orange Juice

Pinapple Juice

Cranberry Juice

Gelato

Cannoli

Slice of Chocolate Cake

Slice of Carrot Cake

Tiramisu

Homemade traditional tiramisu with rum and espresso mousse, lady fingers and chocolate

Profiteroles

Three homemade pastry puffs filled with vanilla gelato and served coated with chocolate.

Slice of Chocolate Marble Cheesecake

Slice of Raspberry Swirl Cheesecake

Creme Brulee

Chef Tanner's daily preparation.

Liter of Gelato

French Onion Soup

Pasta e Fagioli Soup

Pizza

Grilled Cheese

Peanut Butter and Jelly

Kids Pasta with Tomato Sauce

Mediterranean Tuna

Select white tuna with Spansih olives, bell peppers, green onions, lettuce served on basil oil dressed focaccia

Caprese

Fresh mozzarella and ripe tomatoes layered over a bed of lettuce served on focaccia with basil olive oil. Option of adding ham, portabella, or chicken

Roasted Vegetable

Oven roasted squash eggplant, and tomatoes with hummus and crumbled feta cheese on homemade foccacia

Toscana

Roasted red pepper, grilled eggplant, artichoke hearts, onions, tomatoes and lettuce served on basil oil dressed focaccia

Pancetta Club

Authentic homemade focaccia bread stuffed with pancetta, roasted turkey, provolone, lettuce and tomatoes dressed with roasted red pepper sauce

Portabello

A grilled Portabello mushroom served with lettuce, tomatoes, and Gorgonzola dressing on homemade focaccia

Basil Pesto Chicken

Our marinated chicken breast grilled to order and served with fresh homemade basil pesto, mozzarella cheese, lettuce and tomatoes on homemade focaccia

Giardiniera

A rich mix of garden vegetables and greens including tomatoes, cucumbers, artichoke hearts, shredded carrots, bell peppers, onions, and kalamata olives

Greek Salad

Romaine hearts, cucumbers, tomatoes, onions, kalamata olives, diced bell peppers, feta cheese and balsamic vinaigrette

Classic Caesar

Fresh hearts of romaine topped with fresh grated parmigiano, reggiano, home baked croutons, roasted red peppers and our classic Caesar dressing

Chef Fabrizio

Our Giardiniera with a generous portion of imported pancetta, provolone, pepperoni, and turkey

Spinach Salad

Trimmed baby leaf spinach, sliced button mushrooms, sun dried tomatoes, caramelized onions, and a diced hard boiled-egg dressed with a warm pancetta vinaigrette

Tomato and Arugula

Fresh arugula, tomato wedges, marinated olives and Asiago cheese, drizzled with extra virgin olive oil

Insalatina Bistecca

Chopped romain hearts tossed in balsamic vinaigretter, grilled red onion, plum tomatoes, crumbled blue cheese and marinated steak. Option of substituting Portabello mushrooms for the steak.

Bruschetta

Diced plum tomatoes, red onions and sweet basil, tossed in balsamic vinegar, served on toasted crostini topped with aged Provolone

Diced Tomatoes and Focaccia

Diced plum tomatoes with fresh garlic, bell peppers, red onions, and Italian seasoning on toasted homemade focaccia with melted mozzarella cheese

Steamed Littlenecks

One dozen steamed littleneck clams served in a lemon garlic white wine sauce

Chilled Asparagus

Chilled asparagus spears goat cheese and cherry tomatoes, finished with a roasted garlic vinaigrette

Pancetta Mussels

Prince Edward mussels sauteed in garlic, pancetta and green onions, finished with a white wine sauce

Crab Cannelloni

Twin Mediterranean spring rolls generously filled with back fin crab and shallots served with sauteed vegetables

Antipasta

Assortment of Italian meats and cheeses including marinated fresh mozzarella, proscuitto di Parma, marinated olives and stuffed hot cherry peppers

Proscuitto Di Parma

Our best quality proscuitto di Parma and shaved parmigiano reggiano cheese served with fresh greens

Primavera

Sauteed garden vegetables in our creamy Alfredo sauce served over fettuccini pasta.

Cauliflower and Artichoke

Finely cut cauliflower and artichokes sauteed in garlic and finished in a white wine cream sauce over penne pasta.

Mediterranean

Penne pasta tossed with sauteed sun dried tomatoes, artichoke hearts, kalamata olives, and spinach in our creamy feta sauce with oregano and basil.

Ravioli Del Giorno

Our Chef's daily preparation of six fresh ravioli and coordinating sauce.

Mushroom Marsala

Shiitake, button and portabello mushrooms sauteed with garlic and spinach, finished with our creamy Marsala sauce over penne pasta.

Frutti di Mare

Shrimp, littleneck clams, Prince Edward mussels, calamari and ocean clams sauteed in a garlic and white wine sauce over fine linguini pasta.

Pistachio Chicken

Marinated chicken breast seasoned with dijon mustard and encrusted in crushed pistachios, served with dill cream sauce over couscous pilaf.

Crab and Shrimp Fusilli

Lump crab meat and sauteed shrimp tossed in our Parma rosa sauce with fresh basil over fusilli pasta.

Cracked Pepper Salmon

Atlantic Salmon topped with cracked peppercorns and pan seared, finished with a cittrus beurre blanc, served with plum tomato, arugula, and Asiago risotto.

Pork Tenderloin

Pork tenderloin medallions marinated in dijon mustard and rosemary and oven finished, served with mushroom risotto and roasted vegetables.

Tonno Melanzana

Grilled filet of tuna topped with a Mediterranean eggplant sauce, served over fine linguini and tossed with spinach, garlic and olive oil.

Roasted Rack of Lamb

Our frenched lamp chops encrusted with a sweet basil and mint gremolata, roasted to order, served with glazed carrots, garden vegetables and buttermilk mashed potatoes.

Veal Chop

Tender nine-ounce veal chop, pounded thin, wrapped with proscuitto di Parma and Asiago cheese, roasted and served with a veal demi glace, mashed potatoes and grilled asparagus.

Pistachio Chicken

Marinated chicken breast seasoned with dijon mustard and encrusted in crushed pistachios, served with dill cream sauce over couscous pilaf

Cracked Pepper Salmon

Atlantic Salmon topped with cracked peppercorns and pan seared, finished with a citrus beurre blanc, served with plum tomato, arugula, and Assiago risotto

Pork Tenderloin

Pork tenderloin medallions marinated in dijon mustard and rosemary and oven finished, served with mushroom risotto and roasted vegetables

Tonno Melanzana

Grilled filet of tuna topped with Mediterranean eggplant sauce, served over fine linguini and tossed with spinach, garlic and olive oil

Roasted Rack of Lamb

Our frenched lamp chops encrusted with a sweet basil and mint gremolata, roasted to order, served with glazed carrots, garden vegetables and buttermilk mashed potatoes

Veal Chop

Tender nine-ounce veal chop, pounded thin, wrapped with proscuitto di Parma and Asiago cheese, roasted and served with a demi glace, mashed potatoes and grilled asparagus