Jackson Fillmore Trattoria Menu

Served with toast almonds and pecorino cheese.

Lightly fried fresh calamari with garlic aioli.

Artichoke stuffed with proscuitto, breadcrumbs, cheese and herbs.

Portobello mushroom with garlic and herbs, arugula, and balsamic vinegar.

toasted bread, diced tomato with basil, garlic, olive oil

arugula with pecorino Romano cheese, Toscana salami, and tomato balsamic vinaigrette.

Linguini with prawns with garlic, olive oil, and anchovies. Spicy.

House-made potato dumplings, mushrooms, fontina cheese, a touch of tomato, and truffle oil.

Large pasta tubes with a tomato sauce of veal and spicy sausage, mushrooms, and mascarpone cheese.

Ricotta ravioli in a classic pesto sauce with green beans, potatoes, and fresh tomatoes.

Linguini with prawns in our classic fra diavolo sauce.

Classic pancetta, onion, garlic, black pepper, chili flakes, a touch of cream and egg yolk.

Clams, mussels, shrimp, and prawns in a light tomato herb broth over penne.

Meat-filled tortellini with mushrooms, prosciutto, and cream, topped with mozzarella and Parmesan cheeses.

Fresh red snapper in our hot and spicy tomato sauce.

Fresh salmon on a bed of white beans, arugula, and tomatoes.

Fish and shellfish stew in a light herb tomato sauce.

Lightly breaded and fried eggplant with marinara, Parmesan, and mozzarella cheese.

Chicken scallopine with mushrooms, walnuts, pine nuts, sherry wine, and a touch of cream.

Chicken scallopine sauteed with garlic, green olives, caper, prosciutto, lemon, and white wine.

Spicy calabrese sausage and chicken pan-roasted with potatoes, garlic cloves, mushrooms, bell peppers, and rosemary.

Chicken scallopine with black olives, capers, tomato, and a touch of anchovy.

Cheese ravioli marinara baked with mozzarella cheese.

Lightly breaded and fried chicken cutlets with marinara and mozzarella cheese.

Lady's fingers soaked in rum and expresso, layered with mascarpone cream and broken chocolate.