Rovezzi's Ristorante-Worcester Menu

"In The Hands Of The Chef"

for adventurous "foodies" no limitations, no substitutions, no complaining!

Caesare

crisp romaine, focaccia croutons, creamy dressing, romano cheese.

La Casa

our mixed green salad with balsamic vinaigrette.

Bruschetta Pomodoro

grilled foccacia roma tomatoes, garlic, basil e.v.o.o.

Caprese

vine ripe tomatoes, fresh basil, fresh mozzarella, pesto, garlic infused olive oil.

Insalata Pesche

mixed greens, sweet peaches, fresh mozzarella, proscuitto, honey-white balsamic vinaigrette.

Asparago

proscuitto and fontina wrapped fresh asparagus, roasted and accented with aged balsamico.

Rollatini

crispy fried eggplant rolled and stuffed with fresh mozzarella, roasted peppers and garlic spinach.

Spinaci

baby spinach, candied pecanms and creamy raspberry orange vinaigrette topped with crumbled herb goat cheese.

Calamari Fritti

fried to a golden crispness and tossed with hot italian pepper rings.

Antipasto

"very abundant" marinated vegetables, italian meats and imported cheeses.

Ravioli Aragosta Semplice

lobster filled ravioli tossed with a simple sweet cherry tomato and fresh herb cream.

Carpaccio

shaved raw tenderloin, capers, red onion, arugula, romano, crostini.

Pesce Della Sera

our chef's presentation of the freshest market seafood priced nightly

Salmone

cedar plank roasted fresh atlantic salmon accented with whole grain mustard creme fraiche accompanied by chef's potato and vegetable.

Bistecca Vino Rosso

fire grilled chateau of beef accented with grilled sweet vidalia onions and finished with cabernet reduction accompanied by chef's potato and vegetable.

Vitello Trifolate

sauteed medallions of milk fed veal simmered with forest mushrooms, caramelized shallots and a rich madeira wine sauce, accompanied by potato and vegetable of the evening.

Branzino

"the undisputed king of all fish!". fire grilled chilean sea bass presented atop chef's potato and accented with lobster bisque and grilled asparagus.

Parmigianno

Filetto Di Manzo Della Sera

our chef’s nightly presentation of filet mignon of beef.

Papardelle Fastive

wide ribbons of fresh pasta tossed with a melange of fresh roasted spring vegetables, white wine, olive oil, garlic and herbs. you can also add shrimp, scallops, or chicken for an extra charge.

Rigatoni Alla Pastora

hearty rigatoni tossed with crumbled italian sausage, sweet peas and ricotta cheese in a vodka infused reggiano cream.

Pollo Arribiata

tender boneless chicken and shell pasta in fiery pomodoro sauce with chopped roma tomatoes and basil.

Capesante Con Ravioli

pan roasted scallops presented over mozzarella and basil ravioli simmered in an english pea and mascarpone cream.

Risotto Con Gamberi

pan roasted shrimp with a garlic-white wine mediteranean sauce and romano cheese served atop herb risotto with fresh crabmeat.

Pappardelle Con Aragosta Bolognese

wide ribbons of fresh pasta simmered in a rich bolognese of shrimp, lobster, tomatoes fresh herbs and sherry.

Pescatore Alla Rovezzi

shrimp, scallops, calamari, mussels, tomato, basil, linguini and spicy pomodoro sauce.