Gondola Italian Restaurant Menu

Assorted seafood in a light tomato sauce.

Pasta quills served with a rich tomato meat sauce with a dollop of bechamel.

Angel hair pasta served in a cream-tomato sauce with shrimp with a hint of brandy.

Meat tortellini, served with julienne Parma prosciutto, peas in a cream tomato sauce.

Served in a clam sauce with littleneck clams, olive oil, garlic, parsley and chili flakes.

Fresh homemade lobster ravioli served in a pink vodka sauce.

Fresh homemade potato dumplings served in a cheese sauce by combining gorgonzola, fontina, parmigiano and Romano cheese.

Chicken breast served in a white wine sauce with capers and lemon.

Lightly breaded chicken cutlet served in a tomato sauce with melted mozzarella.

Breaded chicken cutlet topped with baby arugula, tomato, and red onions with EVOO and lemon.

Scallopine sauteed with a medley of wild and exotic mushrooms with marsala wine and demi glaze.

Scallopine layered with prosciutto and sage on a bed of spinach in a white wine sauce.

Veal Scallopine in olive oil with sweet peppers, sausage onions, mushrooms, and fried potatoes, with white wine and touch of red wine vinegar.

Rack of veal pounded thin, lightly breaded, pan fried then served with an arugula salad with tomato and onions. Parmigiano served in a tomato sauce with melted mozzarella.

Silver sea bass served in a brown butter sauce with capers.

Red snapper filet served in a light sauce with julienne vegetables, enclosed in foil, slit open table side.

Jumbo shrimp sauteed with garlic, tomato sauce in a hot and spicy sauce over linguine.

Jumbo shrimp topped with season breadcrumbs with garlic, and oregano baked with lemon, white wine.

A medley of fresh seafood in a light tomato sauce with a hint of saffron.

Littleneck clams stuffed with a mixture of peppers, onions, and bacon baked with butter, white wine, and clam juice.

Chilled cooked shrimp served with lemon and spicy cocktail sauce.

Served in a spicy tomato sauce.

A brochette of white bread and mozzarella fried in egg batter, served in a sauce with anchovies, capers and white wine.

Squid rings and tentacles served with a spicy tomato sauce.

Pasta and beans soup in chicken broth.

Chicken egg drop soup with spinach.

With caramelized pears and candied walnuts drizzled with EVOO and raspberry vinegar.

Baby Arugula, Belgian Endive and Treviso Radicchio drizzle with olive oil and balsamic vinegar.

An array of fresh spring greens tossed with olive oil and lemon.

An Italian cow milk cheese made from mozzarella and cream, served with frisee and heirloom tomatoes, with a balsamic vinegar reduction.

Romaine lettuce, croutons and parmigiano with our own dressing.

parma prosciutto & parmigiano.

garlic and olive oil.

Flavored with melted chocolate, cocoa, and brandy, vanilla ice cream.

Ricotta cheese infused with amaretto liquor Region; Italy.

Vanilla and Chocolate.

With fresh tomatoes and scallions.

Served with a spicy marinara sauce.

Tomato salad with red onions and basil on toasted baguette.

Stuffed with ricotta cheese served in tomato sauce with mozzarella.

Pasta and beans soup.

Meat pasta dumplings served in chicken broth.

Italian style vegetable soup.

Romaine lettuce with parmesan croutons in our own dressing.

Romaine lettuce with parmesan croutons in our own dressing.

Organic baby green greens tossed with evoo and lemon.

Baby arugula and heirloom tomato with evoo and lemon.

Buffalo mozzarella with sliced beefsteak and basil, evoo and balsamic vinegar.

Fresh tomato sauce with basil.

Served in a tomato sauce with meatballs.

Cream sauce with parmigiano.

Spicy tomato sauce with cherry peppers, capers, olives, mushrooms, prosciutto and peas.

Cheese ravioli in a pink vodka sauce.

Angel hair pasta in a fresh tomato sauce with shrimp and mild mushrooms with basil.

Imported pasta with littleneck clams white or red sauce, white wine, garlic and chili flakes.

Flat bread noodles in a rich tomato meat sauce. Gluten free pasta available upon request.

Boneless chicken breast sauteed in olive oil with artichokes, sun dried tomatoes, mushrooms, and olives, white wine and fresh rosemary.

Lightly breaded chicken breast pan fried topped with tomato sauce and mozzarella.

Sauteed with shallots, in a medley of wild mushrooms with sage and madeira wine, demi glace.

Served with arugula, tomato and red onions salad.

Scallopini in an spicy tomato sauce with mushrooms, olives, capers and hot cherry peppers.

Breaded veal scallopini in a tomato sauce with mozzarella.

Sauteed in olive oil with garlic, lemon and white wine over pasta.