Il Castello's Menu

Sautéed chicken breast with portobello mushrooms, sun dried tomatoes and asparagus in a port wine sauce

Sautéed with garlic, sun dried tomatoes, shiitake mushrooms and rosemary in a balsamic vinegar sauce

With rock shrimp, roasted tomato, green peas, and champagne sauce.

Over tricolore or house salad

Grilled organic chicken with mediterranean salad

Topped with prosciutto, asparagus, fontina cheese in a sherry wine demi glace with a touch of tomato

Sautéed with mixed wild mushrooms in a light cognac cream demi glace

Sautéed in extra virgin olive oil, garlic, fresh herbs and tomatoes. topped with fresh mozzarella

Breaded with tricolore salad

Traditional jumbo shrimp prepared francese, scampi, marinara or fra diavolo served over capellini

Over saffron risotto

16oz veal chop with shallots, sage in a port wine reduction

With cherry peppers, cipolline, aceto manodori.

With sautéed spinach, mushrooms, and truffle oil

Grilled vegetables in truffle oil

Drizzled with extra virgin olive oil topped with shaved parmesan cheese

(Half dozen) east point oysters serverd with cockteil sauce

Tomatoes, rosted pepers and basil olive oil

Stuffed avocado with crab meat, tomato, onion, with a splash of house dressing

Half dozen) saffron bermouth and spinach cream sauce

Grilled tuna with broccoli rabe in balsamic reduction

Pan seared with cherry tomatoes, capers, fresh herbs, and white wine sauce

Fresh tomatoes basil and bufalo mozarella

Cavatelli with itailian sausage, broccoli rabe,beans garlic & olive oil

Served with chop tomatoes onions mozarrella arrugula house dreesing

Grilled new zealand rack of lamb served with fresh garlic and herbs