Giulio Cesare Menu

Scalopinne, parmigiano in lemon, butter, and sauce.

Breaded and fried cutlet with melted mozzarella in tomato sauce.

Stuffed artichoke.

Veal meatballs.

Half Chicken, Roasted

Meat sauce.

Lettuces, chick peas, and tomato.

Spinach.

Homemade Istrian bowties in veal sauce.

Fresh mozzarella, tomato, asparagus, fried peppers, and vegetable stuffed eggplant.

Fresh mozzarella ”fior di latte” and tomato.

Octopus, calamari, and olive oil.

Delicately seasoned clams topped with a golden breadcrumb mixture, garnished with fresh parsley and a wedge of lemon.

Clams topped with seasoned breadcrumbs, bacon, and herbs, baked to a golden finish and served with a lemon wedge.

4 shrimp and house dipping sauce.

Steamed in tomato or white wine broth.

Steamed in tomato or white wine broth.

Stuffed artichoke.

Juicy shrimp served with tangy cocktail sauce for dipping.

Shucked to order, served raw over ice, typically accompanied by lemon and a classic cocktail sauce.

Sliced prosciutto draped over fresh cantaloupe, typically accompanied by a light balsamic glaze.

Sopressata, provolone, olives, and pepperoncino.

House roasted peppers with anchovies.

Fried mozzarella with anchovy or marinara sauce.

Spinach egg drop.

Vegetable.

Pasta and bean.

Escarole and bean.

Caesar salad.

Lettuces, bell pepper, mozzarella, and salame.

Arugula, endive, and radicchio.

Butter, cream, and parmigiano.

Tomato sauce.

Tomato garlic sauce.

Meat sauce.

Tomato and pancetta.

Pancetta, egg, and parmigiano.

Basil, pine nuts, and olive oil.

Linguini red or white clam sauce.

Potato dumplings. Tomato, meat, pesto, or cream sauce.

Cheese stuffed pasta. Tomato, meat, or cream sauce.

Cheese stuffed green pasta tubes. Tomato, meat, or cream sauce.

Layered green pasta sheets in meat sauce.

Scalopinne, parmigiano in lemon, butter, and sauce.

Scalopinne in mushroom and wine sauce.

Scalopinne in lemon, butter, and wine sauce.

Scalopinne, mushroom, oregano, and tomato sauce.

Breaded and fried cutlet topped with salad or plain.

Breaded and fried cutlet with melted mozzarella in tomato sauce.

Pounded veal chop, breaded, and fried with salad.

Veal meatballs.

Chicken on-the-bone sautéed with garlic and wine.

On the bone chicken with tomato, pepper, and onions.

Half Chicken, Roasted

Half chicken grilled with rosemary.

Sirloin steak, broiled or alla pizzaiola.

Shrimp baked with breadcrumbs and garlic.

Shrimp sautéed in garlic and olive oil.

Shrimp in tomato sauce and garlic

Shrimp in spicy tomato sauce and garlic.

Calamari mare chiaro typically includes lightly sautéed calamari with a mix of fresh, clear seafood flavors, possibly garnished with herbs and a delicate sauce to enhance the taste.

Assorted fish in tomato broth.

Livornese, tomato, onion, and olives.

Sautéed: lemon, butter, and wine.

Whole fish and broiled.

Broiled: lemon, butter, and wine.

Sautéed: lemon, butter, garlic, and wine.

Spinach.

Squash.

String beans.