Marianacci's Menu

An assortment of Italian favorites, served with seasonal greens

Squid prepared with cannellini beans in a light and spicy tomato sauce

Ricotta filled breaded eggplant served in tomato basil sauce

Mozzarella served with thinly sliced cured beef, and roasted peppers

Hard she'll clams and mussels prepared with olive oil, garlic, white wine and tomato

Baked stuffed mushroom caps in our seasoned breadcrumb dressing

A salad of mixed greens with tomato, onions and fennel, served with gorgonzola

Arugula, Belgium endive and radicchio with Tuscan olive oil and blend of balsamic and red wine vinegar topped with shaved Parmigiano Reggiano

Shrimp, scallops and calendar in a light tomato sauce

Fine pasta served in a sauce prepared with tomato, onion, and prosciutto

Fresh clams sauteed in their own juiciest with oil, garlic, and seasonings

Layered with fresh ricotta cheese and a blended meat filling

New york sirloin steak broiled with olive oil. Garlic and demi-glace.

The italian bouillabaisse with clams, mussels, shrimp, scallops and scungilli.

Thin sliced beef rolled around a filling of herbed breadcrumbs and blended cheeses, slowly cooked in tomato sauce.

Veal medallions sautéed with sweet and hot peppers, mushroom and onions.

Bread veal cutlet topped with arugula, tomato and endive.

Shrimp and sole coated in a seasoned egg batter and sautéed with a dash of white wine and fresh lemon.

Shrimp sautéed in butter, garlic, capers, white wine and lemon.

Veal sautéed and topped with eggplant, prosciutto and mozzarella.

Boneless chicken breast cooked in a spicy wine sauce with mushrooms, peppers, and onions.

Breaded veal cutlet topped with mozzarella and baked in light tomato sauce.

Sliced boneless chicken breast saute`ed with mushrooms in Marsala wine sauce.

Breaded chicken cutlet choice of parmigiana or capricciosa.