Il Vecchio Cafe Menu

Penne pasta served in a rich, creamy vodka sauce, often accompanied by a blend of tomatoes and a touch of cream for a distinctive flavor.

Romaine, croutons, fresh parmesan. No anchovies.

Tomato sauce, shredded mozzarella cheese.

Classic spaghetti and meatballs in our homemade marinara sauce.

Large rigatoni and crumbled sausage in a pink cream sauce.

Black angus beef, lettuce, tomato, and onion on Calandra’s brioche with Italian fries - Add Cheddar Cheese for an additional charge.

A large cannoli featuring a crisp, fried pastry shell traditionally filled with a sweet and creamy ricotta mixture, often complemented by chocolate chips.

White meat shredded chicken, celery, carrots, ditalini pasta.

Ladyfingers dipped in espresso and layered with a whipped mascarpone and flavored with cocoa.

Cannellini beans, ditalini pasta in tomato broth.

Three homemade all beef meatballs from the family's traditional recipe.

Tomato, basil and house-made fresh mozzarella.

Crispy toast & mozzarella served with tomato sauce.

Golden crispy tender rings with marinara.

Filled with seasoned ricotta and baked with sauce & mozzarella.

Creamy Italian cornmeal topped with beef bolognese and Grana Padano.

Slowly braised and glazed in honey roasted garlic, peas romano, in a parsley herb sauce.

Buffalo milk mozzarella, prosciutto, balsamic glaze, and basil.

Grilled octopus in a balsamic reduction over arugula

Romaine, croutons, fresh parmesan. No anchovies.

Romaine, green apples, dried cranberries, goat cheese, and sliced toasted almonds in house vinaigrette.

Romaine, tomato, cucumber, red onion in house vinaigrette.

Roasted beets, goat cheese, arugula, and pistachios.

Sliced flank steak, romaine, black olives, tomatoes, and roasted peppers, in Italian balsamic dressing. No substitutions.

Gluten free.

Black angus beef, lettuce, tomato, and onion on Calandra’s brioche with Italian fries - Add Cheddar Cheese for an additional charge.

Mozzarella & marinara sauce on a long roll.

Breaded eggplant, mozzarella, sun-dried tomato pesto.

Lettuce, tomato, red onion, and ranch dressing.

Chicken, basil, mozzarella, roasted peppers, sun-dried tomato, and balsamic glaze.

Grilled chicken, provolone, bacon with chipotle sauce on a Calandra's Italian sub

Fresh spinach, kalamata olives, ricotta

Mushrooms, eggplant, zucchini, roasted red onion, plum tomato with artichoke spread

Tomato sauce, fresh mozzarella, basil.

Tomato sauce, shredded mozzarella cheese.

Tomato, mozzarella, sweet sausage, and broccoli rabe

Topped with penne pasta, creamy vodka sauce, and mozzarella.

Butter sauce or marinara.

Thick tubed pasta, porcini mushrooms, and sun-dried tomatoes, in a mushroom cream sauce.

Eggplant & ricotta salata in marinara.

Slow cooked arborio rice in wine with mixed vegetables.

Fresh made potato dumplings in a beef ragù.

Cream sauce with peas.

Beef, marinara sauce, fresh ricotta, and mozzarella.

Little ears pasta, sausage, broccoli rabe, garlic, and olive oil.

Large rigatoni and crumbled sausage in a pink cream sauce.

Classic spaghetti and meatballs in our homemade marinara sauce.

With red or white clam sauce.

Chicken sautéed in Marsala wine sauce, typically includes mushrooms.

Tender chicken cutlets in a light lemon butter sauce, accompanied by roasted potatoes and mixed vegetables.

Breaded chicken cutlet over tomato bruschetta, red onions topped with baby arugula and balsamic glaze.

Oven-roasted Berkshire Black Porterhouse with broccoli rabe and mango chutney.

Grilled filet mignon with portobello cognac cream sauce, garlic mashed potatoes, and grilled asparagus

Broiled and topped with crab meat served over grilled vegetables, garlic mashed potatoes, and whole grain mustard sauce

Grilled organic Scottish filet served in an orange citrus sauce with couscous, broccoli, and roasted potatoes

Lemon white wine sauce. Includes chef's starch and vegetables.

Pollo piccata typically consists of chicken breast sautéed with shallots and capers, finished in a light and tangy lemon white wine sauce.

Pork cutlet filled with prosciutto, fontina cheese topped with shitake mushrooms and madeira wine sauce

With garlic mashed potatoes and grilled asparagus

Sautéed mahi mahi and shrimp in a light cajun brandy cream sauce served with garlic mashed potatoes and Chef's vegetables

Served over soft polenta.

Gluten free.

Gluten free.

Gluten free.

Gluten free.

Arborio rice, typically includes a variety of seafood, cooked slowly until creamy, often finished with parmesan and a touch of white wine.

Gluten free.

Asparagus au gratin with olive oil & parmesan cheese is baked until golden and tender, typically includes a creamy sauce enriched with olive oil and topped with a generous layer of parmesan cheese.

Char-grilled, seasoned veggies

A large, hand-twisted loaf, typically made from a soft, enriched dough, offering a slightly sweet and yeasty flavor.

A large ring of Calandra's bread, typically includes a blend of seafood-inspired seasonings to complement its crusty exterior and soft interior.

Panella bread, a medium-sized loaf, is typically made with a blend of flours and seasoned with a hint of sea salt, reflecting its seafood cuisine inspiration.

Semolina bread, a crusty loaf made from finely ground durum wheat, typically includes a moist, slightly chewy interior with a rich, golden crust.

Bastone bread, a medium-sized loaf, traditionally crafted with a blend of flours, often features a crusty exterior and a soft, airy interior.

A dozen assorted dinner rolls.

A blend of various grains, typically including wheat, oats, and barley, baked into a hearty loaf.

Pepperoni bread typically includes slices of pepperoni baked into a loaf of Calandra's signature bread, offering a savory option for seafood cuisine enthusiasts.

Rich and creamy chocolate delight, perfect for chocolate lovers

A large cannoli featuring a crisp, fried pastry shell traditionally filled with a sweet and creamy ricotta mixture, often complemented by chocolate chips.

Calandra's homemade nut-free brownie with french whipped cream and chocolate sauce.

Red Velvet, Carrot, Cannoli, or Oreo

Ladyfingers dipped in espresso and layered with a whipped mascarpone and flavored with cocoa.

A 3" cheesecake, offering a compact and classic cheesecake experience, typically includes a creamy filling on a crust base.

A sfogliatella, often a flaky pastry shell filled with ricotta, citrus, and a hint of cinnamon.

A small éclair, typically consisting of a light choux pastry shell filled with a sweet cream and glazed with a smooth chocolate topping.

Rich vanilla custard beneath a caramelized sugar crust.

A sweet pastry traditionally filled with a creamy custard or ricotta, often garnished with powdered sugar.

A pastry shell filled with a rich and creamy filling, inspired by the luxurious texture of lobster.

Half a dozen (6) Portuguese Custard Cups

5-Inch cake available in Cannoli, Strawberry Shortcake, or Chocolate Fudge

7-Inch cake available in Cannoli, Strawberry Shortcake, or Chocolate Fudge

A 7" classic cheesecake, typically includes a rich, creamy filling on a traditional graham cracker crust, following the New York-style preparation.

A 7" cheesecake crafted with ricotta, offering a smooth and slightly citrus-infused texture, without a specific crust mentioned, focusing on the rich taste of ricotta.