Frank Papa's Ristorante Menu

Four button mushrooms caps stuffed with sauteed snails, sundried tomatoes, garlic and fennel butter.

A thick slice of eggplant, breaded and flash-fried then topped with marinara, provel and parmigiana cheese.

Grilled Italian bread, fresh tomato and basil, a touch of garlic, drizzled with extra virgin olive oil and fontina cheese.

Seared peppered tenderloin sliced thin, topped with mustard vinaigrette, capers, parmigiana reggiano, bermuda onions. Served with lavosh crackers.

Three pieces toasted bread with spanikopita, served warm.

Three pieces of our crostini topped with our Carpaccio.

Pastrami smoked salmon served with red onions, sliced tomatoes, olive oil, cream cheese, capers and mini bagelettes.

Thin, tender squid flash-fried to a golden brown.

Crisp, flash-fried escarole greens topped with parmigiana cheese.

Six pieces of breaded flash-fried ravioli, served with marinara sauce.

Three jumbo shrimp sauteed in white wine lemon butter with a touch of garlic.

Mixed greens, parmigiana and provel cheese, artichokes, calamata olive, tomato, red onions and tossed in a balsamic vinaigrette.

Fresh spinach, grilled caramelized red onions, slice roasted almonds, fresh strawberries, imported gorgonzola cheese and tossed in a raspberry balsamic vinaigrette.

Crisp romaine lettuce, homemade caesar dressing and a wafer thin crostini.

Fresh tomatoes, red onions, fresh mozzarella, black olives and basil pesto vinaigrette with mixed field greens.

Thin pasta, fresh broccoli, mushrooms, tomatoes and garlic.

Thin linguine pasta with escarole sauteed in olive oil and garlic.

Quill shaped pasta, Italian sausage, pancetta bacon and onions in a spicy marinara with a touch of garlic.

Long flat pasta, lightly peppered grilled chicken breast, with parmigiana cheese in a light cream sauce.

Long thin pasta with shrimp, scallops and calamari served in a white wine marinara with a touch of crushed red pepper.

Semolina, tomato and spinach tortellini filled with ricotta cheese served in a cream sauce with mushrooms, peas and proscuitto ham.

Arborio rice, porcini, portabella and shittake mushrooms, saffron, sherry wine, garlic and finished with parmigiana cheese.

Arborio rice, assorted fresh vegetables with a sherry wine marinara sauce.

Sauteed pancetta bacon, fresh cream and parmigiana cheese with a small tubular pasta. Finished with an egg yolk liaison. Ask about cream free style.

Crepe filled with chicken, beef, veal and spinach topped with marinara and bechamel sauce. A Homemade House Specialty!

Long, flat, wide noodle served with select Fresh wild game. Market Price $

Short tubular noodles, in a spicy marinara with pancetta bacon, onions, calamata olives and a touch of anchovies.

Whole wheat penne noodle served with sundried tomatoes, pine nuts, escarole and garlic topped with fresh mozzarella and basil.

Riccota filled ravioli in a marinara with fresh basil and a touch of cream.

Portabella filled ravioli in a sherry wine, olive oil, butter and garlic sauce with sauteed roasted red peppers, onions, fresh basil and tomatoes.

Sauteed 8oz Maine lobster tail with a fettuccine cream sauce, touch of marinara and crushed red pepper. FULL order only. MARKET PRICE

Eight ounces of fresh yellow fin tuna, SERVED MEDIUM RARE, with a sweet and spicy sherry wine marinara. MARKET PRICE

Shrimp, spinach, pinenuts and feta cheese wrapped in phyllo dough and baked.

A thin, mild fish served with honey walnut butter.

Fresh seafood stew with mussels, shrimp, scallops, calamari, tilapia and tomatoes mixed with herbs. (Vegetable and Potato not included)

Sauteed scaloppine of veal, served in a white wine lemon butter sauce topped with capers and mushrooms.

Breaded scaloppine of veal, pan-fried in extra virgin olive oil, served with fresh lemon wedge.

Sauteed scaloppine of veal, prosciutto ham, fontina cheese and white wine sage sauce.

Scaloppine of veal with mushrooms, fresh tomato and basil with a sherry wine, brown veal sauce.

Grilled pork tenderloin medallions in a white wine garlic cream sauce with mushrooms and artichokes.

Grilled pork tenderloin medallions in marsala wine sauce with peppers, mushrooms and a touch of tomato.

Grilled 16 ounce veal chop, served with a whole roasted garlic cream sauce.

Grilled tenderloin served with a brandy cream sauce and portabella mushrooms.

Breaded tenderloin topped with provel cheese, mushrooms, prosciutto ham and white wine sauce.

Grilled tenderloin topped with herb butter.

Grilled 16oz rib eye steak served with porcini, portabella, shittake mushroom red wine reduction and roasted garlic.

Sauteed chicken breast served with a white wine lemon butter sauce and topped with mushrooms and fontina cheese.

Baked chicken breast with a portabella mushroom, toasted pine nuts stuffing. Topped with a sundried tomato, basil pesto cream sauce.

Sauteed chicken breast with broccoli, mushrooms, proscuitto ham and asiago cheese in a white wine sauce.

Sauteed chicken breast served with a brandy, dijon mustard, green peppercorn cream sauce.