Capuano Italian Restaurante menu

Chef's Selection Of The Day

Minestrone

Add Grilled Chicken

Side Of Meatballs, Sausage Or Combo

Add Grilled Jumbo Shrimp

Rigatoni Vodka

rigatoni with sauteed shallots and prosciutto, flamed with vodka, in a pink cream sauce mixed with melted mozzarella cheese.

Fettuccine Gypsy

long, flat pasta tossed with chunks of fresh tomatoes, italian olives, artichoke hearts and mushrooms in a extra virgin olive oil, garlic and white wine.

Ravioli Fiorenze

cheese filled pasta, in a pink cream sauce with fresh spinach and mozzarella cheese.

Cappellini Primavera

angel hair pasta topped with an array of fresh vegetables, sauteed in garlic and extra virgin olive oil.

Tortellini Diana

crescent shaped pasta filled with cheese, in a rich parmesan cream sauce, with asparagus, mushrooms and prosciutto di parma.

Farfalle Di Paulo

bow tie pasta tossed with broccoli rabe, roasted red peppers and italian sausage, sauteed in extra virgin olive oil and garlic.

Penne Melanzane

roasted eggplant, diced and sauteed with roasted red peppers and basil, in a light marinara sauce.

Linguine Con Broccoli Or Spinach

sauteed with garlic, olive oil, butter and seasonings.

Caesar Salad

crisp romaine leaves, roasted red peppers croutons and casesar dressing.

Arugula Salad

arugula and tomato, topped with shaved parmigiano reggiano, in a lemon extra virgin olive oil dressing.

Tri-Color Salad

arugula, radicchio, and belgian endive, dressed n an herb balsamic vinaigrette with roasted peppers, cherry tomatoes and fresh fruits.

Caprese Salad

fresh mozzarella sliced ripe tomato, olives, light balsamic vinegar, extra virgin olive oil and fresh basil, garnished with baby field greens.

Insalata Di Mare

chilled jumbo shrimp and jumbo lump crabmeat over radicchio, arugula and assorted field greens, dressed with balsamic vinegar with fresh fruits. add chicken $4.00 & add grilled shrimp $6.00.

Mozzarella Sticks

strips of mozzarella coated with bread crumbs and lightly fried served with marinara.

Mussels Marinara (Or White)

steamed mussels served in a marinara sauce or in a garlic white wine sauce.

Clams Posillipo

steamed clams sauteed with olive oil and garlic, fresh tomatoes, italian herbs and natural clam juice.

Assorted Antipasto Salad

romaine lettuce topped with artichokes,roasted peppers, olives, tomatoes, ham salami & provolone.

Clams Casino

stuffed with roasted red peppers, onion and bacon, baked and served in a garlic, white wine sauce.

Calamari Fritti

lightly buttered and fried to a tender, crisp brown, served with a tangy marinara sauce.

Stuffed Mushrooms

jumbo lump crabmeat baked in to fresh mushrooms caps, served in a garlic lemon white wine sauce.

Antipasto Italiano

prosciutto di parma, fresh mozzarella, imported aged provolone, roasted red pepper, ripe tomatoes and calamata olives drizzled tomatoes and calamata olives drizzled with extra virgin olive oil and a

Portobello Fiorentino

grilled, marinated portobello mushrooms topped with roasted red peppers, spinach and smoked mozzarella, in a balsamic vinegar reduction.

Jumbo Shrimp Cocktail

chilled and served with cocktail sauce.

Hot Seafood Antipasto

shrimp, scallops, clams and mussels sauteed in a garlic white wine sauce with fresh tomatoes

Capuano’s Sampler

portobello mushrooms, grilled eggplant, mozzarella sticks and antipasto italiano.

Lasagna Al Forno

baked homemade meat lasagna.

Penne Al Forno

pencil point pasta with ricotta, parmesan, mozzarella cheese and tomato sauce.

Cheese Ravioli Marinara

Stuffed Shells

Fettuccine Alfredo

fettuccine pasta tossed with a blend of sweet butter, parmesan cheese, cream and ground black pepper.

Eggplant Parmigiana

smothered with mozzarella cheese and marinara sauce.

Penne Boscaiola

fresh sauteed peas, mushrooms, and prosciutto, in a bolognese sauce, flavored with cognac and a touch of cream.

Gnocchi Sorrento

potato pasta combined with marinara sauce, basil topped with mozzarella cheese.

Linguine Marinara

with choice of meatballs, sausage, combo or grilled chicken.

Chicken Parmigiana

chicken breast coasted with italian bread crumbs, covered with melted mozzarella and tomato sauce, served over linguine.

Chicken Francese

tender chicken breast dipped in egg sauteed in a white wine and fresh squeezed lemon juice, served over linguine.

Chicken Marsala

chicken breast sauteed with shallots and fresh mushrooms in a marsala wine sauce served with vegetables.

Chicken Cacciatore

chicken breast sauteed in a white wine with fresh tomatoes, onions, mushrooms and touch of marinara served over linguine.

Chicken Capuano

chicken breast sauteed in a white wine and olive oil, with mushrooms, artichokes and tomatoes, served over linguine.

Chicken Romano

chicken breast sauteed with shallots and mushrooms, in a cognac cream sauce, topped with ham and mozzarella cheese, served over fettuccine.

Chicken Barese

chicken breast sauteed with roasted red peppers, broccoli rabe and sun- dried tomatoes topped, with smoked mozzarella cheese, in a light marinara sauce, served over bow-tie pasta.

Chicken Oreganate

chicken breast sauteed with baby shrimp, fresh tomato, seasoned bread crumbs and mozzarella cheese in a white wine sauce, served over bow-tie pasta.

Chicken Fantasia

chicken breast sauteed in olive oil with a light marinara sauce and broccoli rabe topped with ricotta cheese, served over bow-tie pasta.

Veal Parmigiana

breaded and covered with tomato sauce & melted mozzarella cheese, with linguine.

Veal Marsala

sauteed with shallots & fresh mushrooms, in a marsala wine sauce, with roasted vegetables.

Veal Sorrento

topped with eggplant, prosciutto di parma & mozzarella cheese, in a white wine sauce with shallots & a touch of marinara with roasted vegetables.

Veal Josselino

topped with grilled eggplant, mozzarella cheese & roasted peppers in a cognac demi-glaze sauce with vegetables.

Veal Portofino

sauteed with shallots & fresh tomatoes, topped with spinach, jumbo lump crab meat & forntina cheese in a white sauce, with roasted vegetables.

Veal Principesa

sauteed with asparagus tips, jumbo lump crab meat in a cognac cream sauce, with roasted vegetables.

Veal Saporito

sauteed with asparagus tips, jumbo lump crab meat in a cognac cream sauce, with roasted vegetable.