Livorno Menu

Fresh homemade mozzarella with e.v.o.o, tomato, and basil.

Baked clams stuffed with breadcrumbs, spices, and herbs.

Julienne zucchini in flour batter and deep fried.

Homemade mozzarella breaded and fried served with marinara sauce.

Homemade mozzarella breaded and fried served with marinara sauce.

Fresh squid with olives, roasted peppers, celery. parsley, lemon, seasoned in olive oil and lemon.

Poached jumbo shrimp served over ice with cocktail sauce and lemon.

Squid rings breaded and fried served with lemon and marinara.

Veal tripe braised with black olives, peas, potatoes, and tomato sauce. Bechamel and pecorino gratinee.

Fresh mussels steamed and served in light marinara sauce and herbs, choice of red or white.

Iceberg or romaine with tomato, olies, endive, radicchio/arugula.

Mesclun greens, tomatoes, walnuts, gorgonzola, balsamic vinaigrette.

Topped with e.v.o.o and balsamic vinegar.

Topped with e.v.o.o and balsamic vinegar.

Topped with e.v.o.o and balsamic vinegar.

Sliced tomto.

Sliced oranges dressed with olives, onion, parsley, e.v.o.o, salt and pepper.

Pasta served with assorted seafood in a red or white sauce.

Pasta topped with clams, sauteed in e.v.o.o, garlic and fresh herbs or with a touch of tomato sauce

Corkscrew shaped pasta tossed with olive oil, fresh basil, cheese, pignoli nuts and fresh herbs.

Tubular pasta topped with pink sauce made with shallots, heavy cream, tomato sauce, grappa & spices.

Pasta topped with sauteed broccoli florets and shrimp in e.v.o.o, garlic and spices.

Tubular pasta with onion and chunk tomato sauce.

Pasta topped with chunk tomato sauce, onion, prosciutto, and fresh herbs.

Tri color tortellini in a white cream sauce with parmigiano reggiano cheese.

Homemade pappardelle with meat sauce.

Ricotta filled pasta with a thick tomato sauce.

Chicken with roasted peppers, sauteed onions, mushrooms, and sun dried tomatoes in a light brown sauce.

Slices of chicken breast rolled with prosciutto, fresh mozzarella and spices, sauteed and smoked in marsala mushroom sauce.

New zealand rack of baby lamb.

Breaded veal and chicken stuffed with prosciutto, eggplant, and cheese in a chestnut sauce.

Choice of veal francese, marsala, piccato, parmigiana, sorrentino, or pizzaiola.

Prepared any style.

Gulf red snapper, moderate flavor, medium-firm texture - best prepared grilled, Licornese.

Squid sauteed in olive oil and garlic, simmered tender in plum tomato sauce and spices.

Filet of sole mueniere sauteed to a light golden brown n butter, white wine, lemon and spices - also prepared fried, broiled or almondine.

Northern conch from new england, sliced thin for tenderness and cooked in a spicy marinara sauce.

Choice of shrimp francese, scampi, parmigiana, or arreganate.