Cafe Graziella Menu

Bitter broccoli and sausage, with olive oil and garlic.

Bakes clams casino.

Fried calamari.

Fresh homemade mozzarella with fresh tomato and roasted peppers.

Mozzarella wrapped in prosciutto, grilled and served over grilled radicchio with balsamic vinaigrette.

Fresh mozzarella, breaded and fried, served with anchovy sauce.

Rolled eggplant filled with ricotta, fresh mozzarella, and spinach, topped with vodka sauce.

Cold antipasto with assorted meats, olives, and roasted vegetables.

Juicy shrimp served with tangy cocktail sauce for dipping.

Colossal crab meat, served cocktail style, typically includes a tangy and zesty cocktail sauce for dipping.

Romaine lettuce tossed with Caesar dressing, typically includes croutons and shaved Parmesan cheese.

Pasta with beans.

Homemade potato dumplings topped with fior de latte bocconcini.

Pencil pasta, lightly baked with ricotta, diced eggplant, and tomato basil sauce, topped with fresh mozzarella.

Home made ricotta pasta with mixed vegetables in extra virgin olive oil and garlic.

With peas and prosciutto.

Corkscrew pasta, porcini mushroom, baby shrimp, and sundried tomatoes in a brandy cream sauce.

Bow tie pasta, sautéed salmon with shiitake mushrooms, fresh tomato, basil, white wine, and a blush cream sauce.

Red or white clam sauce.

Prepared with shrimp, garlic, virgin olive oil, and parsley.

Served in a garlic oil sauce.

Only available as a full portion.

Ravioli, filled with cheese and spinach in vodka sauce. Only available as a full portion.

Angel hair pasta with jumbo lump crab meat in a light marinara sauce. Only available as a full portion.

Angel hair pasta with baby shrimps, scallops and manielle clams in white wine plum tomato sauce. Only available as a full portion.

Homemade pasta stuffed with ground beef, cheese and mozzarella.

Stuffed chicken breast, ricotta, spinach, prosciutto, and mozzarella in an onion and mushroom sauce.

Breast of chicken, sautéed in garlic, artichokes, and sundried tomatoes in a balsamic vinegar demi glaze.

Breast of chicken with sausage, garlic lemon, and wine sauce.

Boneless breast of chicken, sautéed with onions, portobello mushrooms, roasted red peppers, and a balsamic vinegar demi glaze, served over sautéed spinach.

Sautéed breast of chicken with shiitake mushrooms and shallots, topped with asparagus and mozzarella in a port wine cream demi glaze.

Breaded and fried chicken topped with tomato sauce and mozzarella.

Chicken breast and jumbo shrimp topped with mozzarella and sautéed with shiitake mushrooms in a brandy sauce.

Sautéed scaloppini with mushrooms, onions, red and green peppers, white wine, and tomato basil sauce.

White wine, lemon, capers, and artichokes.

Tomato and mozzarella.

Veal topped with prosciutto and sage on a bed of spinach.

Medallions of veal with portobello, shiitake, and porcini mushrooms in a madeira wine sauce.

Veal scaloppini dipped in egg, sautéed with fresh tomato, sundried tomatoes, and shiitake mushrooms in a light blush sauce.

Chicken breast, topped with portobello mushroom and red onions, in a balsamic vinaigrette.

Grilled salmon, calamari, and jumbo shrimp, served over mixed greens with balsamic vinaigrette.

Mixed seafood risotto. Only available as a full portion.

With ground beef, fresh peas, and parmigiano reggiano.

Risotto with four different cheeses.

A warm chocolate cake with a gooey molten center, typically served with a dusting of powdered sugar.

Vanilla and chocolate ice cream, cherry and nuts in the middle covered in a hard dark chocolate shell.

Traditional Italian pastry, filled with homemade cannoli cream.

Classic Italian dessert made with ladyfingers soaked in coffee, layered with mascarpone cheese and dusted with cocoa.