Bevardi's Salute Menu

Olive tapenade, Italian hummus, and assorted olives with toasted Italian bread.

Steamed pei Prince Edward Island mussels in white wine, garlic or fresh tomato sauce.

Fried calamari served with salsa rosa and spicy marinara.

Thinly sliced beef tenderloin with arugula, Parmesan cheese, red onions, capers, lemon, and olive oil.

Grilled shrimp and calamari with a balsamic glaze.

Grilled Italian sausage with sauteed broccoli rabe.

A salute favorite. The chef's selection of our finest imported cheese and dry cured meats, roasted pepper, and mixed olives for 2.

Romaine lettuce, Parmigiano Reggiano, seasoned croutons, and homemade traditional Caesar dressing.

Baby spinach, fresh fruit, crispy prosciutto, raspberry balsamic vinaigrette, truffle honey and feta cheese.

Arugula, prosciutto San Daniele, grilled marinated artichokes, shaved Parmigiano Reggiano and sprinkled with lemon and oil.

Fresh mozzarella, tomatoes, estate olive oil, and dusted with fresh basil.

Eggplant, peppers, tomatoes, and black olives and capers.

Grilled portobello mushrooms, pears Gorgonzola cheese, and estate olive oil.

Fig marmalade, melted Brie, fresh pears, and sweet balsamic glaze.

Fresh Mediterranean sea bass, grilled and filleted table side.

European true Dover sole, grilled and filleted tableside.

Homemade lobster ravioli topped with grilled shrimp in a brandy blush sauce.

Wide homemade pasta with porcini mushroom sauce.

Fresh homemade pasta sheets are layered with our zesty Italian meat ragout and mozzarella cheese and topped with bechamel sauce.

Potato gnocchi with tomato sauce and fresh Buffalo mozzarella.

Homemade half-moon pasta filled with fresh ricotta, mozzarella cheese, and spinach, and Parmesan cream sauce.

Our signature homemade meat ragout.

Prosciutto and vodka blush sauce.

Traditional eggplant Parmigiana with penne marinara.

Fresh porcini and wild mushroom sauce.

Traditional chicken Parmigiana topped with mozzarella and tomato sauce served with pasta.

Traditional veal Parmigiana topped with mozzarella and tomato sauce served with pasta.

Lightly breaded veal cutlet topped with arugula, cherry tomatoes, and shaved Parmigiano Reggiano.

Dijon mustard and herb-crusted rack of lamb.

Grilled filet mignon, grilled asparagus, and Gorgonzola sauce.

Sauteed veal medallions with prosciutto, sage, melted mozzarella cheese in a light tomato white wine sauce.

Veal medallions sauteed in porcini, wild mushrooms, and Marsala wine sauce, and melted mozzarella cheese.

48 oz. Florentine steak for 2. Dry aged marinated and carved tableside.

Grilled Atlantic salmon, local orange blossom honey, and citrus glaze.

Grilled asparagus.

Comes with olive oil and garlic. Vegetarian.

Comes with olive oil and garlic. Vegetarian.