Tivoli Ristorante menu

Desserts

ask your server for our special dessert menu

Pepsi, Soft Drinks

Tea, Iced or Hot

Caffe Americano

Cappuccino

Espresso

Panna or Pilligrino

Soup of the Day

ask your server for Chef's daily choice

Bruschetta al Pomodoro

bruchetta in Chef's own tomato sauce

Gnocchi Ripieni

handmade gnocchi pillows stuffed with asiagio cheese, and served with tomato sauce

Carpaccio Tivoli

thinly sliced beef with capers, olive oil, shaved, aged mozzarella, artichokes, and shitake mushrooms

Clams Casino

fresh baked clams in Chef's mix of Italian bread crumbs, basil and garlic

Cocktail di Gambero

shrimp cocktail

Calamari Fritti

fresh squid, lightly breaded and deep fried

Polipoalla all Griglia

grilled octopus in balsamic vinegar and mixed greens

Insalata Caesar

Chef's version of Rome's favorite

Insalata di Tivoli

mix of Romaine, iceburg, red onions, cherry tomatoes, dried craberries, garbanzo beans and crumbled blue cheese

Insalata Caprese

sliced ripe tomatoes, bufalo mozzarella and fresh basil

Fettuccini Alfredo

homemade fettuccini in a creamy parmesan sauce; add chicken or vegetables $2.00; add shrimp $4.00

Penne all' Arrabbiata

penne pasta, black olives, capers, fresh parsley and garlic, tossed in Chef's spicey tomato sauce

Gnocchi al Pomodoro

fresh homemade potato dumplings tossed in fresh tomato filet and parmesan cheese

Spaghetti Bolognese

spaghetti in Chef's own meat sauce

Pappardelle ai Funghi

wild mushrooms, white wine and smoked mozzarella

Cappellini Caprese

homemade guitar string pasta, tossed with cherry tomatoes and bufala mozzarella

Linguini alle Vongole

tender clams in a white wine broth, garlic, fresh basil and chopped tomatoes

Orecchiette con Gamberi e Broccoli

homemade ear-shaped pasta, sauteed with shrimp and fresh broccoli in a light fish fume

Fusilli alla Norma

spiril shaped pasta, with fried eggplant, tomato sauce and aged, dried ricotta from italy

Lasagna al Forno

layers of homemade pasta in Chef's mix of mozzarella, tomato and ground beef sauce

Spaghetti alla Tivoli

spaghetti in Chef's own marinara sauce with your choice of meatballs or Italian sausage

Parmigiana di Melanzane

breaded eggplant baked with parmesan and mozzarella cheese, fresh basil and tomato sauce

Pollo alla Milanese

breaded chicken breast served with vegetable of the day

Pollo Picatta

chicken breast served in a lemon, butter and white wine sauce

Pollo Parmigiana

lightly breaded and topped with marinara and parmigiana

Pollo vesuvio

chicken breast sauteed in an intense, garlic and butter white wine sauce

Pollo Marsala

chicken breast sauteed in red wine sauce with mushrooms

Pollo Tivoli

chicken breast sauteed in white wine sauce with onions and peppers

Vitello Parmigiana

lightly breaded veal medallion, topped with marinara sauce and mozzarella

Scaloppini al Tivoli

veal medallions sauteed with onions and green peppers in a white wine sauce

Vitello Piccata

sauteed veal medallion, with capers in a lemon butter and white wine sauce

Vitello Marsala

veal medallion sauteed in marsala wine and Chef's mushroom blend

Tagliata di Manzo

12-oz, sliced New York Sirloin served with rosemary chianti sauce

Agnello alla mustarda

rack of lamb sauteed in olive oil and garlic, brushed with mustard and Italian bread crumbs

Costoletta de Vitello alla Milanese

tender breaded veal chop with Chelf's mix of Italian bread crumbs, herbs and spices

Salmone al Pesto

pan-seared atlantic salmon filet, crusted in roasted garlic mustard, sauteed in herb and pine nut pesto

Tilapia al carciofi

tilapia filet sauteed with fresh artichokes, capers, tomatoes and garlic, served in a white wine sauce

Pesce Spada

swordfish filet in garlic, olive oil, and oregano, then lightly breaded and pan-seared

Linguini Frutti de Mare

seafood assortmet includes shrimp, squid, scallops and mussels, served over linguini in a white wine tomato broth