Al Fresca Ristorante Menu

Romaine lettuce, homemade croutons, garlic and parmesan cheese. Served with cindy’s kitchen roasted garlic caesar dressing.

Iceberg lettuce, grape tomatoes, cucumber, red onion and croutons.

Spring mix lettuce, carrots, cucumber, red peppers, grape tomatoes, and celery.

Spring mix lettuce, goat cheese, cranberries, maple- syrup candied pecans. Served with cindy’s kitchen fat free balsamic vinaigrette dressing.

Spring mix lettuce, tomatoes, basil, fresh mozzarella balls, tuscan olive oil, lemon vinaigrette served with cindy’s kitchen fat free balsamic dressing.

A creamy base soup, with corn, potatoes, onions, celery, and bacon.

A variety of mixed vegetables, tomato and chicken stock. Served with ditalini pasta on the side.

Chicken, a variety of mixed vegetables, in a hearty chicken stock. Served with ditalini pasta on the side.

House made meatballs, eggs, garlic, onions, escarole, and romano cheese in a hearty chicken stock. Served with ditalini pasta on the side.

Onions, spinach, cannellini beans, tomatoes, romano and parmesan cheese. Topped with ditalini pasta on the side.

A rich, layered pasta dish featuring ricotta, mozzarella, parmesan and romano cheese, baked together in a meat sauce.

Thin slices of lightly breaded eggplant, topped with mozzarella cheese and red sauce.

Thin slices of lightly breaded eggplant, topped with mozzarella cheese and red sauce.

3 Pieces of hand sliced and breaded chicken cutlets.

2 Ground beef meatballs with penne pasta. Served in red sauce.

4 Ground beef meatballs in red sauce.

2 Arborio rice balls, coated in bread crumbs and stuffed with ground beef, peas and cheese. Fried and served with marinara sauce.

Chicken cutlet topped with mozzarella and tomato sauce, and baked until golden brown.

Chicken medallion’s sauteed with sun-dried tomatoes and spinach in a marsala cream sauce tossed with fresh fusilli pasta and parmesan cheese.

Egg-battered chicken breast layered with eggplant and mozzarella cheese. Baked in a light marinara sauce, served over angel hair pasta.

Lightly egg-battered chicken sauteed in a lemon sherry wine sauce. Served over linguine.

Garlic & oil. A sauté of chicken and broccoli, in a garlic butter sauce. Tossed with penne pasta and romano cheese.

Sauteed chicken with broccoli, romano cheese, garlic, and a creamy alfredo sauce. Served over penne.

Scallopini chicken sauteed with capers and mushrooms in a lemon and sherry wine sauce. Served over linguine.

Scallopini chicken sauteed with mushrooms and prosciutto in a marsala wine sauce.

Breaded Chicken Cutlet topped with spinach, tomatoes and mozzarella cheese then baked. Served in a red sauce over penne.

Chicken stuffed with spinach, roasted peppers, and mozzarella. Breaded and pan-fried in a marsala wine sauce with mushrooms. Baked with mozzarella cheese and served over fusilli.

Scallopini chicken sauteed with sliced potatoes, caramelized onions and vinegar peppers, finished with a tomato sauce. Served over linguine.

Chicken, pancetta, caramelized onions, and peas sauteed in an egg cream sauce tossed with penne pasta and romano cheese.

A sauté of chicken, shallots, roasted red peppers and asparagus in a sherry wine sauce tossed with bow tie pasta and asiago cheese.

Sauteed chicken, peppers, onions, mushrooms, and fresh herbs in a light tomato sauce. Served over linguine.

Sauteed scallopini chicken, mushrooms and fresh sage in a marsala wine sauce baked with prosciutto and mozzarella cheese. Served over linguine.

A sauté of chicken, sweet italian sausage, onions and mushrooms in a plum tomato sauce baked with asiago cheese and tossed with linguine.

A lightly breaded chicken, pan-fried, and topped with spinach, roasted peppers, and mozzarella cheese. Baked in a marsala white wine sauce and served over angel hair pasta.

6 Raviolis stuffed with ricotta cheese, served in red sauce.

6 Pumpkin and butternut squash raviolis served in a creamy tuacca sauce with raisins.

Pan- fried chicken topped with mozzarella cheese and red sauce. Served over gluten free penne.

Pan -fried chicken sauteed with capers, and mushrooms in a lemon sherry sauce. Served over gluten free penne.

Pan -fried chicken sauteed with mushrooms and prosciutto in a marsala wine sauce. Served over gluten free penne.

Pan- fried chicken sauteed in a garlic and oil sauce with broccoli and gluten free penne.

2 Sauteed shrimp with garlic, extra virgin olive oil, sherry wine, lemon and chopped parsley over linguine.

Potato gnocchi pasta served in a light tomato cream sauce.

Potato gnocchi pasta served in red sauce.

Breaded center cut pork chop sauteed with mushrooms and roasted peppers in a marsala wine sauce baked with mozzarella cheese.

Veal cutlets, topped with mozzarella cheese and tomato sauce. Baked until golden brown.

Fresh haddock breaded and baked. Served with sauteed vegetables and mashed potatoes.

Oven roasted turkey served over mashed potatoes with squash, gravy and cranberry sauce.

Egg- battered haddock sauteed in a lemon wine sauce. Served over linguine.

Lobster raviolis stuffed with fresh lobster meat and ricotta cheese. Served with lobster meat in a light tomato cream sauce.

Jumbo shrimp and scallops in a light tomato cream sauce. Served over linguine.

Elbow pasta, tossed in a cheesy sauce.

Breaded chicken fingers tossed in spicy buffalo sauce. Served with a side of blue cheese dressing.

Breaded chicken fingers tossed in tangy gold fever sauce.

Breaded chicken fingers tossed in a honey bbq sauce.

2 Homemade eggrolls fried and stuffed with breaded chicken, mozzarella cheese and red sauce. Served with a side of red sauce.

2 Homemade eggrolls fried and stuffed with cream cheese and imitation crab. Served with a side of sweet chili sauce.

Shaved steak, caramelized onions, provolone cheese, swiss cheese wrapped in a egg roll lightly fried. Served with a side ofour special in- house steak and cheese sauce.

Brazilian beef, onions, tomatoes, olives, cheddar cheese, green & red peppers, jalapenos, and garlic brought into a crispy empanada shell then deep- fried.

Sliced parisian bread, topped with a house made garlic spread and mozzarella cheese.

Quart container of our homemade marinara sauce.

Chicken cutlet served with mozzarella cheese and red sauce on a white wrap.

Breaded chicken tenders tossed in buffalo sauce. Served with cheddar cheese and blue cheese dressing.

Shaved steak, grilled peppers and onions and american cheese wrapped in a flour tortilla.

Homemade tiramisu made of ladyfinger pastries (savoiardi) dipped in coffee, layered with a whipped mascarpone mixture and topped with cocoa powder.

Our homemade chocolate cake is a rich, fudgy cake with a moist crumb. It is coated in a thick layer of decadent chocolate frosting.

Italian lemon cake, which features rich mascarpone frosting between rounds of airy cake soaked in limoncello.

Our homemade carrot cake is moist, spiced cake made with grated carrots, flavored with cinnamon, and topped with a luscious cream cheese frosting.