Mia Regazza Menu

An abundance of lightly battered medium shrimp sauteed with lemon and garlic. Served over angel hair pasta

Ricotta and roasted butternut filled ravioli in a marsala cream sauce with prosciutto and toasted walnuts

The biggest and freshest shrimp around. Wild caught shrimp served with our homemade cocktail sauce and a lemon wedge

Lightly battered chicken tenderloins sauteed with lemon and garlic, buffalo style or sweet & spicy. Served over rice pilaf

Two lobster claws and two jumbo u-10 scallops, pan seared over risotto and topped with a balsamic reduction

Pan seared rock crab cakes with chipotle aioli. Served over mixed greens

A crusty baguette topped with homemade roasted garlic butter and parmesan cheese

Fresh steamed mussels in your choice of three styles, tomato and scallion, rosemary dijon cream or scampi

Lobster and ricotta filled ravioli in a lemon and caper butter sauce

Fresh large sea scallops wrapped with bacon and broiled, glazed with brandy

Lightly battered rings and tentacles fried golden brown and served with a pepperoncini dipping sauce

Homemade potato gnocchi with caramelized onions and mushrooms in a fig sauce

Fresh diced roma tomatoes tossed in extra virgin olive oil with fresh basil and garlic, served over oven toasted tuscan bread, garnished with scallions and melted buffalo mozzarella cheese

A jumbo quahog clam stuffed with seafood stuffing and broiled, topped with a medium shrimp and lobster cream sauce

Mushrooms caps stuffed with fresh scallops, shrimp and crabmeat, then broiled and topped with lobster sauce

Eggplant slices breaded and pan fried layered with ricotta cheese, fresh crushed tomatoes, basil and artichoke hearts, garnished with mixed greens and drizzled with a balsamic glaze

Baby spinach leaves, red onions, marinated mushrooms, pancetta and toasted walnuts. Tossed with a balsamic vinaigrette

A traditional variety of vegetables, cheeses and meats with fresh greens

Panko encrusted chicken breast, pan fried and sliced over a classic greek salad. Topped with a lemon caper butter sauce

Hearts of romaine blended with our housemade dressing, croutons, parmesan cheese and anchovies

Freshly shucked lobster over mesclun greens, roma tomatoes and buffalo mozzarella drizzled with balsamic glaze

Pan fried chicken tenders in sweet and spicy sauce with sun-dried cranberries and toasted walnuts over a fresh romaine, cucumber, red onion, julienne carrots and tomato salad

Fresh mozzarella cheese and beefsteak tomatoes served over mixed greens and topped with a balsamic vinaigrette

A crisp wedge of iceberg lettuce topped with bacon bits, gorgonzola cheese crumbles, red onions, roma tomatoes, croutons and cusabi dressing

Traditional new england clam chowder topped with pancetta cracklins

A regazza favorite. Beef and burgundy broth loaded with onions then topped with a garlic crouton and melted mozzarella and parmesan cheeses

Baby back pork ribs marinated in a homemade garlic and tomato barbeque sauce, slow roasted and served with rice pilaf and chef's vegetable

Roasted garlic and fresh herb marinated beef tips, chargrilled and served with garlic mashed potatoes and chef's vegetable

Grilled garlic and herb marinated sirloin tips, two jumbo bacon wrapped u-10 scallops pan seared, topped with a lemon butter sauce and a seafood stuffed broiled lobster tail topped with a lobster cream sauce. Served with roasted potatoes and asparagus

Twin 8 oz. Bone-in chops, marinated with garlic and rosemary and grilled. Topped with a sweet cherry pepper and dijon demi sauce. Served with garlic mashed potatoes and asparagus

New zealand rack of lamb marinated with roasted garlic and rosemary then slow grilled. Served with aioli, garlic mashed potatoes and chef's vegetable

A fresh haddock fillet dusted with cracker crumbs and broiled until golden brown. Served with roasted potatoes and chef's vegetable

Fresh local haddock lightly breaded then broiled and topped with three medium shrimp and newburg sauce. Served with roasted potatoes and chef's vegetable

Wild salmon grilled and finished with a chipotle aioli. Served with roasted potatoes and chef's vegetable

Marinated grilled sirloin tips and grilled shrimp topped with lemon butter. Served with roasted potatoes and chef's vegetable

Jumbo u-10 sea scallops pan seared in an extra virgin olive oil. Served over a vegetable risotto topped with a lemon butter sauce and garnished with asparagus

Fresh tender sea scallops lightly breaded and broiled with seasoned butter. Served with roasted potatoes and chef's vegetable

Grilled marinated jumbo shrimp, topped with a lemon herb butter. Served with roasted potatoes and chef's vegetable

A chargrilled 12 oz. Chicken breast topped with a lemon butter sauce. Served with garlic mashed potatoes and chef's vegetable

Cheese tortellini, crispy pancetta and scallions tossed in a parmesan cream sauce

Choose from our homemade pastas of the day and top them with your choice of marinara sauce and meatballs, alfredo style, scampi style or bolognese

Chicken tenderloins sautéed with roasted red peppers, scallions, broccoli and artichoke hearts in a roasted garlic scampi sauce over penne pasta

Chicken tenderloins sautéed with sun-dried tomatoes, scallions and basil in a garlic and pine nut pesto cream sauce. Served over linguini

Freshly shucked lobster baked in a classic macaroni and cheese with a cracker crust. Garnished with garlic bread

Sweet italian sausage or sauteed chicken tenderloin with roasted red peppers, onions and mushrooms in a garlic tomato sauce, tossed with penne

Chicken tenderloins and fresh broccoli florets sautéed in extra virgin olive oil with white wine and garlic. Tossed with parmesan cheese and penne

Twin 5 oz. Chicken breasts rolled with prosciutto and fontina cheese, sautéed with mushrooms in a marsala wine sauce and served over angel hair pasta

Sautéed chicken tenderloins and sweet italian sausage with tomatoes, spinach and feta cheese in a roasted garlic wine sauce, tossed with penne

Veal medallions or chicken breast sautéed with wild mushrooms and prosciutto, finished with a marsala wine reduction and served over linguini

Chicken tenderloins and sweet italian sausage sautéed with tomatoes and scallions in a roasted garlic sauce tossed with penne pasta, baked with fresh mozzarella cheese and garnished with garlic bread

Our house specialty. Jumbo wild shrimp lightly battered and sautéed in extra virgin olive oil with garlic, white wine and lemon. Served over linguini and garnished with shaved parmesan cheese

Veal medallions, chicken breast or eggplant lightly breaded and pan fried in extra virgin olive oil then topped with our marinara sauce and mozzarella and parmesan cheeses. Served over linguini

Veal medallions or chicken breast sautéed with wild mushrooms and capers in a lemon white wine sauce. Served over linguini

Wild shrimp and sea scallops sautéed with fresh garlic and herbs in a roasted artichoke heart and red pepper sauce. Tossed with penne and garnished with shaved parmesan cheese

Fresh shrimp, scallops and mussels sautéed in a fresh spicy hot tomato sauce and served over linguini

Our famous meatballs, sliced and served on a grilled roll with fresh mozzarella cheese and marinara sauce

A 10 oz. Tavern cut sirloin over grilled tuscan bread. Topped with sautéed onions and mushrooms with a dijon and sweet pepper demi sauce

Your choice of grilled chicken or an 8 oz. Grilled angus burger, topped with applewood smoked bacon, iceberg, roma tomatoes and garlic mayonnaise on grilled sourdough bread

Grilled sweet italian sausage loaded with peppers and onions. Topped with melted mozzarella cheese on grilled panini bread

Fresh haddock fillet broiled or battered and fried. Served on a toasted crusty roll with lettuce, tomato, homemade tartar sauce and lemon

Cajun dredged chicken breast topped with mozzarella cheese served on a toasted roll with caesar salad and roasted red pepper strips

Sautéed sliced eggplant, roasted red peppers, artichoke hearts, red onions, spinach, portobello mushrooms and fresh mozzarella cheese with a pesto aioli. Served on grilled sourdough bread

Grilled sourdough bread with fontina cheese, roma tomatoes and chunk white tuna

A usda choice angus burger grilled to your liking, topped with mozzarella cheese, caramelized onions and roasted garlic mayonnaise on grilled sourdough bread

A 6 oz. Boneless chicken breast with panko bread crumbs fried and tossed in a buffalo sauce served with lettuce, tomato and crumbled bleu cheese on a toasted crusty roll

An 8 oz. Angus burger grilled and topped with roasted red peppers, red onions and fresh mozzarella cheese on grilled sourdough bread with basil pesto mayonnaise

Pan fried chicken tenders in a sweet and spicy sauce tossed with caesar salad in a tortilla wrap

A lightly breaded veal or chicken cutlet, pan fried then topped with marinara sauce and melted with mozzarella cheese, served on a grilled bulkie roll

An 8 oz. Boneless grilled chicken breast topped with homemade bbq sauce and smoked applewood bacon. Served on a toasted crusty roll with lettuce and tomato

20 oz. Cut of slow roasted certified angus rib. Your choice of 3 different ways: au jus style (topped with au jus), gorgonzola style (topped with a melted gorgonzola cheese butter), kansas style (grilled and topped with bbq sauce and caramelized onions). Served with choice of potato and vegetable

Served all day. Fish-n-chips, lobster salad roll, or scallop roll. Served with cole slaw and fries. Your choice

Consider mia regazza for all of your catering needs.