Casarecce Ristorante Menu

served with thinly fried lemons and warm marinara

with garlic, EVOO, and San Marzano tomato sauce

Pork and beef, tomato sauce, garlic bread-parmigiano

roasted eggplant; rolled & filled with ricotta Mozzarella, parmigiano & marinara

served on thinly sliced prosciutto; ripe tomatoes; basil, EVOO, balsamic glaze, black pepper

with vine ripe tomatoes; EVOO balsamic glaze

Mixed baby greens, golden beets, feta cheese, dried cranberry and honey balsamic vinaigrette

homemade no yolk dressing; parmigiano croutons

littleneck clams; served in a garlic, lemon white wine sauce

in garlic and olive oil

Fresh ciabatta bread, toasted, topped with chopped tomatoes, onion, red pepper EVOO and basil

filled with fresh lobster meat, served in a mascarpone-lobster velouté; garnished with spinach

pillow filled with shitaki and procini mushrooms, prepared in a porcini mushroom au jus with truffle oil, parmigiano

crisp pancetta,(Italian bacon) caramelized onion-creamy egg yolk

classic, cream, egg yolk parmigiano-mascarpone

classic Bolognese; meat and pork with tomato ragu

Slowly roasted boneless leg of lamb in a tomato soffritto

jumbo shrimp over Spaghetti, garlic, lemon and white wine

jumbo shrimp in a zesty San Marzano tomato sauce

Littleneck clams in a lemon garlic white wine sauce

sausage meat, garlic, EVOO and broccoli rapi

beef and pork; freshly hand-rolled in house; tomato sauce

double layered; mozzarella; farm ricotta in savory Pork and beef bolognese meat sauce

Fresh Casarecce pasta, chicken, peas, vodka pink cream sauce

Hand pillow filled; with roasted butternut; served in a brown butter sage, agrodolce sauce with chunks of butternut

Hand rolled potato dumplings in a basil pesto with a hint of cream and parmigiano

served with house made casarecce

Large Medallion, filled with prosciutto, mozzarella, spinach. Served on a sage cream, laced with a port wine demiglaz. Broccoli Rapi and potatoes.

Tender medallions, topped with sage, prosciutto, spinach and mozzarella. Au Jus, served over casarecce pasta

served with house made casarecce

tender boneless breast; wild mushrooms, peppers, tomatoes, rosemary-balsamic red wine glaze; served with casarecce pasta

served with house made casarecce

boneless breast, Marsala wine, with butternut risotto

On a bed of spinach and pea risotto

jumbo shrimp in a seafood reduction broth over spinach and pea risotto

Large Medallion rolled and filled with prosciutto, mozzarella, spinach and fine herbs. Topped with shitake mushrooms au jus, served over freshly made casarecce pasta