EATaliano Kitchen Menu

Bolognese risotto balls, Parmesan, and marinara.

Tomato, fresh basil, Parmesan, extra virgin olive oiland fig balsamic glaze. Vegetarian.

Broiled shrimp with lemon butter Parmesan crust.

Served with marinara. Vegetarian.

Served with marinara.

Prosciutto de Parma, Genoa salami, sopressata salami, capicola, dried fruits, nuts, mixed olives, roasted pepper & artichoke mix, ciabatta and herbed extra virgin olive oil. For 2.

Parmigiano reggiano, Fontina and Manchego, fresh fruits, nuts, mixed olives, roasted red pepper and artichoke mix, ciabatta and herbed extra virgin olive oil. For 2. Vegetarian.

Charcuterie and cheese board combo.

10 jumbo wings, fried. Choice of: lemon aioli, cilantro garlic, mild, hot, or BBQ. Served with celery and carrots, ranch or blue cheese.

Spring mix, tomatoes, English cucumbers, Kalamata olives, bermuda onions, pepperoncini, feta cheese, and roasted red pepper vinaigrette. Vegetarian.

Fresh mozzarella, vine ripe tomatoes, fresh basil, fig balsamic glaze, and extra virgin olive oil. Vegetarian.

Pepperoni, sausage, applewood smoked bacon, rosemary ham, ground beef, and cheese.

Fresh mozzarella, San Marzano tomato, fresh basil, and mozzarella cheese.

Steak, onions, ricotta, mushrooms, mozzarella and red sauce.

Chicken, spinach, sundried tomatoes, ricotta, mozzarella and white sauce.

Fettucine pasta in creamy Alfredo sauce and Parmesan cheese. Vegetarian.

Thin Italian pasta served aldente with marinara sauce. Vegetarian.

Hand stuffed fresh pasta with grilled Atlantic Salmon, toped with lobster sauce and house blend cheese.

Hand stuffed fresh pasta sheets with all Angus beef Bolognese sauce, and topped with house blend cheese.

Served with house marinara sauce. Gluten-free.

Pan seared protein of your choice, with artichoke, capers and white wine sauce.

Grilled or Breaded protein of your choice, with marinara sauce, mozzarella and Parmesan.

Aldente risotto, creamy white wine reduction, shiitake mushrooms, Parmesan cheese, and white truffle oil. Vegetarian.

Stacked eggplant with house marinara sauce, fresh mozzarella, Parmesan and spaghettini. Vegetarian.

Seared scallops, San Marzano tomato jam, caper and creamy nut-free pesto gnocchi.

Grilled marinated fresh Atlantic salmon served on a bed of sautéed spinach with roasted red bliss potatoes, carrots and broccoli. Gluten-free.

Thin, crisp bread topped with garlic.

Fried potatoes.

Green salad with Caesar dressing and cheese.

Tomatoes, cucumber, onion, and olives.