Gregorio's Trattoria Menu

Sauteed with fresh mushrooms in a Marsala wine sauce.\n

Lemon and white wine sauce accented with capers.\n

Baby arugula, pears, candied walnuts and Gorgonzola cheese tossed in sherry vinaigrette.\n

Spring greens, shredded carrots, cucumber and cherry tomatoes served with balsamic vinaigrette.\n

Pan seared 7 oz. salmon, spring greens, shredded carrots, cherry tomatoes, roasted red peppers and pickled red onions tossed in sherry vinaigrette.\n

Romaine, Kalamata olives, pickled red onion, banana peppers, pepperoncini, cucumbers, tomatoes and feta cheese with balsamic vinaigrette.\n

Prosciutini, salami, capicola, provolone, artichoke hearts and roasted red peppers over fresh salad greens.\n

Prosciutini, salami, capicola, provolone, artichoke hearts and roasted red peppers over fresh salad greens.\n

Chopped romaine with diced tomatoes, onions, bacon, olives, cucumbers, croutons and feta cheese with balsamic vinaigrette.\n

Spring greens, shredded carrots, cucumber and cherry tomatoes served with balsamic vinaigrette.\n

Romaine, Kalamata olives, pickled red onion, banana peppers, pepperoncini, cucumbers, tomatoes and feta cheese with balsamic vinaigrette.\n

Chopped romaine with diced tomatoes, onions, bacon, olives, cucumbers, croutons and feta cheese with balsamic vinaigrette.\n

Salami, capicola, mortadella, prosciuttini, provolone cheese on a sub roll.\n

Thinly sliced Ribeye steak with onions, green peppers, and melted Mozzarella cheese on an Italian sub roll\n

Breaded and fried chicken breast topped with mozzarella and tomato sauce on a sub roll.\n

Sliced eggplant, breaded and fried and topped with melted Mozzarella cheese and tomato sauce on Toasted Ciabatta\n

Wild caught shrimp in a lemon, garlic and white wine sauce served over linguine.\n

Grilled 7oz. salmon, balsamic reduction and seasonal vegetables served with tomato sauce.\n

Littleneck clams in a lemon, garlic, white wine sauce and served over linguine.\n

Wild caught shrimp in spicy marinara sauce served over linguine. Spicy.\n

8 oz. filet with red-skinned mashed potatoes and grilled asparagus.\n

16 oz. bone-in ribeye, sliced, served with roasted seasonal vegetables.\n

Grilled chicken breast over zucchini, spinach and tomato sauce.\n

Roasted half chicken, chicken jus, herb butter, red skin mashed potatoes and grilled asparagus.\n

Lemon and white wine sauce accented with capers served over spaghetti.\n

Topped with prosciutto and mozzarella in a Marsala wine sauce, served over spaghetti.\n

Create with 3 of your favorite toppings.\n

Mozzarella, fontina, Romano and Parmesan cheeses with garlic oil sauce and oregano.\n

Pepperoni, sausage, mushrooms, ham, meatballs, onion, green peppers and black olives.\n

Thin crust and hand tossed.\n

White pizza topped with a spinach and ricotta mixture and sliced tomato.\n

Lightly egg battered chicken breast and lemon butter sauce served over spaghetti.\n

Topped with prosciutto and mozzarella in a Marsala wine sauce. Served over spaghetti.\n

Breaded and fried, topped with mozzarella, tomato sauce and accompanied by spaghetti.\n

Lemon and white wine sauce accented with capers. Served over spaghetti.\n

Grilled chicken breast over zucchini, spinach and tomato sauce.\n

Little neck clams in a lemon, garlic, and white wine sauce. Served over linguine.\n

Fresh shrimp and jumbo lump crab meat with asparagus. Served in a rose sauce with penne.\n

Chef specialty. Cheese ravioli, sauteed shrimp, and jumbo lump crab meat tossed in rose sauce.\n

Chef specialty. Shrimp, calamari, clams, and mussels. Served over linguine in a light marinara sauce.\n

Grilled 7oz. salmon and sauteed broccolini. Served with linguine rose.\n

Wild caught shrimp in spicy marinara sauce. Served over linguine.\n

Wild caught shrimp in a lemon, garlic, and white wine sauce. Served over linguine.\n

Hearty meat and tomato sauce.\n

Cheese ravioli, sauteed shrimp, and jumbo lump crab meat tossed in rose sauce.\n

Cheese ravioli with choice of rose, Alfredo or tomato sauce.\n

Carmelized Italian bacon in a cream and egg sauce.\n

Traditional tomato sauce.\n

Prosciutto, and vodka, in a creamy marinara.\n

Chef specialty. Baked layers of ground veal, ricotta, mozzarella, and pasta topped with tomato sauce.\n

Caramelized Italian bacon in a cream and egg sauce.\n

Chef specialty. Sliced Italian sausage, meatballs, and meat sauce. Served over rigatoni pasta.\n

Caramelized Italian bacon in a cream and egg sauce.\n

Our Award winning meatballs with tomato sauce.\n

Oven baked penne, ricotta, tomato sauce, and topped with mozzarella.\n

Our Award winning meatballs with tomato sauce.\n

Cheese ravioli with choice of rose, Alfredo, or tomato sauce.\n

Our traditional tomato sauce.\n

Fettuccine tossed with creamy Alfredo sauce.\n

Zucchini noodles and grape tomatoes in a basil pesto sauce, topped with Parmesan cheese.\n

Chef specialty. Sliced Italian sausage, meatballs, and meat sauce. Served over rigatoni pasta.\n

Ground veal in tomato sauce with a hint of cream.\n

Prosciutto and vodka, in a creamy marinara.\n

Cheese ravioli with choice of rose, Alfredo, or tomato sauce.\n

Fettuccine tossed with creamy Alfredo sauce.\n

Zucchini noodles and grape tomatoes in a basil pesto sauce, topped with Parmesan cheese.\n

Seasonal vegetable tossed with a light garlic oil with linguine.\n

Our traditional tomato sauce.\n

Hearty meat and tomato sauce.\n

Hearty meat and tomato sauce.\n

Ground veal in tomato sauce with a hint of cream.\n

Seasonal vegetable tossed with a light garlic oil with linguine.\n

Oven baked penne, ricotta, tomato sauce, and topped with mozzarella.\n

Hearty meat and tomato sauce.\n

Traditional tomato sauce.\n

Meatballs with tomato sauce.\n

Ground veal in tomato sauce with a hint of cream.\n

Zucchini noodles and grape tomatoes in a basil pesto sauce, topped with Parmesan cheese.\n

Prosciutto and vodka, in a creamy marinara.\n

Cheese ravioli with choice of rose, Alfredo or tomato sauce.\n

Seasonal vegetable tossed with a light garlic oil with linguine.\n

Sliced Italian sausage, meatballs, and meat sauce. Served over rigatoni pasta.\n

Baked layers of ground veal, ricotta, mozzarella, and pasta topped with tomato sauce.\n

Oven baked penne, ricotta, tomato sauce and topped with mozzarella.\n

Caramelized Italian bacon in a cream and egg sauce.\n

8 oz. braised boneless beef short rib, veal jus, and braised vegetables. Served over risotto.\n

Mozzarella and fontina cheese topped with grilled chicken and BBQ sauce.\n

Marinara sauce, fresh mozzarella and basil.\n

Create your own with 3 of your favorite toppings.\n

White pizza topped with a spinach and ricotta mixture and sliced tomato.\n

White pizza topped with a spinach and ricotta mixture and sliced tomato.\n

Pepperoni, sausage, mushrooms, ham, meatballs, onion, green peppers and black olives.\n

Thin crust and hand tossed favorite.\n

Marinara sauce, fresh mozzarella and basil.\n

Mozzarella and fontina cheese topped with grilled chicken and BBQ sauce.\n

Mozzarella, fontina, Romano and Parmesan cheeses with garlic oil sauce and oregano.\n

Create your own with 3 of your favorite toppings.\n

Mozzarella and fontina cheese topped with grilled chicken and BBQ sauce.\n

Pepperoni, sausage, mushrooms, ham, meatballs, onion, green peppers and black olives.\n

Mozzarella, fontina, Romano and Parmesan cheeses with garlic oil sauce and oregano.\n

Thin crust and hand tossed favorite.\n

White pizza topped with a spinach and ricotta mixture and sliced tomato.\n

Mozzarella, fontina, Romano and Parmesan cheeses with garlic oil sauce and oregano.\n

Marinara sauce, fresh mozzarella and basil.\n

Thin crust and hand tossed favorite.

Create your own with 3 of your favorite toppings.\n

White wine, garlic and lemon.\n

Italian vegetable soup.\n

Slices of fresh mozzarella, seasonal tomatoes and basil served with balsamic vinaigrette.\n

House-made fried mozzarella. Served with marinara sauce.\n

White wine, garlic, and lemon sauce.\n

Red grape, vine ripened tomatoes, tossed with extra virgin olive oil, red onion, balsamic glaze, and garnished with basil and shaved Parmesan-Reggiano. Served with toasted ciabatta.\n

Breaded and fried. Served with tomato jam.\n

A selection of cured meats and cheeses. Served with pickled red onions, whole grain mustard, and toasted ciabatta.\n

Classic marinara sauce.\n

Lightly breaded and fried calamari. Served with marinara sauce.\n

Award winning meatballs on Martin's potato roll. 3 per order.\n

Slices of fresh mozzarella, seasonal tomatoes, and basil served with balsamic vinaigrette.\n

Romaine, croutons, and Parmesan cheese, tossed in house made Caesar dressing.\n

Chef specialty. Baby arugula, pears, candied walnuts, and Gorgonzola cheese tossed in sherry vinaigrette.\n

Proscuitini, salami, capicola, provolone, artichoke hearts, and roasted red peppers over fresh salad greens. Served with balsamic vinaigrette.\n

Chef specialty. Chopped romaine with diced tomatoes, onions, bacon, olives, cucumbers, croutons, feta cheese, and tossed with balsamic vinaigrette.\n

Chef specialty. Baby arugula, pears, candied walnuts, and Gorgonzola cheese tossed in sherry vinaigrette.\n

Romaine, Kalamata olives, pickled red onion, banana peppers, pepperoncini, cucumbers, tomatoes, and feta cheese. Servd with balsamic vinaigrette.\n

Healthy choice recipe. Spring greens, shredded carrots, cucumber, and cherry tomatoes. Served with balsamic vinaigrette.\n

Healthy choice recipe. Italian vegetable soup.\n

Chef specialty. Chopped romaine with diced tomatoes, onions, bacon, olives, cucumbers, croutons, feta cheese, and tossed with balsamic vinaigrette.\n

Romaine, Kalamata olives, pickled red onion, banana peppers, pepperoncini, cucumbers, tomatoes, and feta cheese. Servd with balsamic vinaigrette.\n

Classic bean soup with prosciutto, bacon, and pasta.\n

Proscuitini, salami, capicola, provolone, artichoke hearts, and roasted red peppers over fresh salad greens. Served with balsamic vinaigrette.\n

Healthy choice recipe. Spring greens, shredded carrots, cucumber, and cherry tomatoes. Served with balsamic vinaigrette.\n

Romaine, croutons, and Parmesan cheese, tossed in house made Caesar dressing.\n

Topped with prosciutto and mozzarella in a Marsala wine sauce. Served over spaghetti.\n

Lemon and white wine sauce accented with capers. Served over spaghetti.\n

Healthy choice recipe. Grilled chicken breast over zucchini, spinach, and tomato sauce.\n

Chef specialty. Lightly egg battered chicken breast and lemon butter sauce. Served over spaghetti.\n

Chef specialty. Roasted half chicken, chicken jus, herb butter, red skin mashed potatoes, and grilled asparagus.\n

Lemon and white wine sauce accented with capers. Served over spaghetti.\n

Topped with prosciutto and mozzarella in a Marsala wine sauce. Served over spaghetti.\n

Sauteed with fresh mushrooms in a Marsala wine sauce. Served over spaghetti.\n

Healthy choice recipe. Grilled chicken breast over zucchini, spinach, and tomato sauce.\n

Chef specialty. Lightly egg battered chicken breast and lemon butter sauce. Served over spaghetti.\n

Chef specialty. Breaded and fried.\n

Chicken breaded and fried.\n

Chef specialty. Breaded and fried.\n

Veal medallions breaded and fried.\n

Chicken breaded and fried.\n

Garlic and olive oil.\n

Served with choice of sauce.\n

Fresh cut mushrooms sauteed in olive oil and garlic.\n

3 meatballs, tomato sauce, and Parmesan cheese.\n

Red-skinned potatoes mashed with butter and cream. Seasoned with salt and pepper.\n

Grilled jumbo asparagus.\n

Sauteed in marinara sauce.\n

Garlic and olive oil.\n

Sauteed in marinara sauce.\n

Meatballs, meat sauce, and grilled chicken. Served over sauteed spinach.\n

Chef specialty. Grilled 14 oz. bone-in chop over mushroom risotto and topped with crispy onions.\n

Meatballs, meat sauce, and grilled chicken. Served over sauteed spinach.\n