Polpo Ristorante Menu

SCALLOPS wrapped with bacon in a creamy pesto sauce

BABY ARUGULA, MIX OF BEETS, MIX OF SEAFOOD, ORANGES, LEMON E.V.O.O

Homemade linguini served with lobster tail, shrimp finished in a spicy marinara sauce

Large tube pasta typically with a rich tomato sauce, ground beef, and fresh basil.

grilled lamb chops served over sauteed spinach & balsamic Drizzle

FILET OF BRANZINO SERVED WITH CRAB MEAT, CHERRY TOMATOES, BROCCOLI RABE, LEMON WHITE WINE

P.E.I MUSSELS SAUTÉED IN A GARLIC WHITE OR MARINARA SAUCE

FRESH FRIED CALAMARI, CHERRY PEPPERS, GOAT CHEESE, AND SHRIMP SERVED WITH A SIDE OF MARINARA SAUCE

CLAMS SAUTÉED IN A GARLIC WHITE OR MARINARA SAUCE

ROMAN ARTICHOKES WRAPPED WITH SPECK SERVED WITH A SIDE OF HORSERADISH DIPPING SAUCE

BURRATA CHEESE WITH PROSCIUTTO, ROASTED PEPPERS AND MIXED OLIVES

ASK YOUR SERVER FOR BRUSCHETTA OF THE DAY

BABY ARUGULA, MIX OF BEETS, GOAT CHEESE, LEMON & E.V.O.O

HEIRLOOM MIXDED CHEERY TOMATOES, FETA CHEESE, OLIVES, RED ONION AND SWEET PEPPERS

Tomato, long hots, avocado and fresh mozzarella, basil and e.v.o.o

REG & GOLDEN BEETS, AVOCADO, GOAT CHEESE, BABY ARUGULA, ORANGES, WALNUTS , BALSAMIC DRIZZLE

HOMEMADE POTATO PASTA W/ PANCETTA, BLACK PEPER, GRATED PECERINO ROMANO CHEESE AND EGG

HOMEMADE POTATO PASTA IN A CREAMY GORGONZOLA SAUCE

HOMEMADE POTATO PASTA IN A LIGHT BLUSH SAUCE GARNISHED WITH FRESH MOZZARELLA CHEESE

PENNE PASTA WITH PANCETTA & PEAS IN A VODKA ROSE CREAM SAUCE

CHEESE RAVIOLI WITH PANCETTA, CHERRY TOMATOES, SAGE PINOT GRIGIO SAUCE

EGG FETTUCCINE PASTA SAUTÉED WITH SHRIMP, BABY SPINACH AND DICED TOMATOES IN A WHITE WINE SAUCE

LINGUINI PASTA TOSSED WITH SHRIMP, CALAMARI, MUSSELS, & CLAMS IN A MARINARA OR GARLIC WHITE WINE SAUCE

LINGUINI PASTA SAUTÉED WITH CLAMS & FINISHED IN A GARLIC WHITE WINE SAUCE

I PENNE PASTA SAUTÉED WITH JUMBO SHRIMP IN A BASIL-ROSE COGNAC CREAM SAUCE

CHICKEN BREAST DIPPED IN EGG, SAUTÉED WITH CAPERS IN SERVED LEMON WHITE WINE

LIGHTLY BREADED PAN-SEARED CHICKEN CUTLET TOPPED WITH ARUGULA DRIZZLED IN LEMON OLIVE OIL

LIGHTLY BREADED CHICKEN CUTLET BAKED WITH FRESH MOZZARELLA CHEESE TOPPED WITH MARINARA SAUCE

CHICKEN BREAST SAUTÉED WITH MUSHROOMS IN A MARSALA DEMI-GLAZE

Breast of chicken sautéed with artichoke hearts, sun-dried tomatoes, and mushrooms in a rich brandy cream sauce.

VEAL MEDALLIONS DIPPED IN EGG, SAUTÉED WITH CAPERS IN LEMON WHITE WINE SERVED

VEAL MEDALLIONS SERVED WITH CRAB MEAT, ASPARAGUS, MOZZARELLA CHEESE IN A COGNAC BRANDY BLUSH SAUCE

PARMIGIANA\r\nLIGHTLY BREADED VEAL MEDALLIONS BAKED WITH FRESH MOZZARELLA CHEESE & MARINARA SAUCE SERVED OVER A SIDE OF SPAGHETTI

GRILLED LARGE MEDITERRANEAN SHRIMP DRESSED WITH LEMON AND EXTRA VIRGIN OLIVE OIL

FILET OF SALMON, CARAMELIZED ONIONS, OLIVES, CAPERS, LIGHT MARINARA

ITALIAN ARBORIO RICE WITH SHRIMP, CALAMARI, MUSSELS, & CLAMS IN A MARINARA OR GARLIC WHITE WINE SAUCE

ITALIAN ARBORIO RICE SAUTÉED WITH SHIITAKE, PORCINI, & REGULAR MUSHROOMS IN A LIGHT TRUFFLE CREAM SAUCE

SAUTEED IN GARLIC OIL SAUCE

PLEASE CHOOSE PASTA AND SAUCE

HOMEMADE FRIES WITH TRUFFLE OIL AND PARMIGIANA

Breaded chicken tenders, typically served with a side of homemade marinara sauce for dipping.

Choose your pasta: penne, spaghetti, to risotto. Selection of sauces: Sorrentino to butter. Customizable half portions available.

Perfectly spiced companion to any main dish

Chopped mixed seafood on toasted garlic bread, typically includes tomatoes, basil, and extra virgin olive oil.

Octopus carpaccio, mango, pomegranate, lemon olive oil.

Sautéed shrimp, calamari, clams, and mussels in a marinara sauce, served over linguine.

Deep-fried calamari rings typically served with marinara sauce and a hint of lemon.

Fried fish, typically including calamari, shrimp, and white fish, lightly breaded and fried to a golden brown.

Linguine pasta with fresh clams in a garlic white wine sauce, garnished with parsley and extra virgin olive oil.

Egg-battered flounder, pan-fried in a lemon white wine butter sauce.

CANNOLI SHELL FILLED WITH A TRADITIONAL SICILIAN CANNOLI CREAM

MOIST CHOCOLATE CAKE WITH A HEART OF CREAMY RICH CHOCOLATE WITH A SCOOP OF HOMEMADE GELATO

A CREAMY, RICH NEW YORK CHEESECAKE SITS ON A GRAHAM CRACKER BASE

MOIST CHOCOLATE CAKE FILLED WITH DARK CHOCOLATE FROSTING AND DECORATED WITH CHOCOLATE FLAKES

REFRESHING LEMON GELATO MADE WITH LEMONS FROM SICILY, SWIRLED TOGETHER WITH LIMONCELLO SAUCE

Zabaione cream center, surrounded by chocolate gelato and caramelized hazelnuts, topped with cocoa powder.

Alternating layers of hazelnut cake, hazelnut cream and chocolate cream, topped with praline hazelnuts

Gelato is an Italian frozen dessert, offering a variety of flavors such as chocolate, vanilla, and pistachio, known for its smooth texture.

Choux pastries filled with pistachio cream, typically includes a light dusting of powdered sugar and crushed pistachios on top.

Polpo cheesecake: Made with ricotta cheese, typically includes a hint of citrus.

Chocolate cheesecake tart: A delightful blend of rich chocolate and creamy cheesecake in a tart shell, typically featuring a smooth texture and a hint of sweetness.

A creamy cheesecake with pine nuts, on a graham cracker base, typically garnished with a light pine nut mousse.

Assorted Italian meats, cheeses, marinated vegetables, and olives.

Typically includes fresh clams, garlic, olive oil, and white wine sauce.

Mussels sautéed in olive oil, garlic, cherry tomatoes, fresh basil, and spinach in a white wine lemon sauce.

Lightly breaded and fried calamari, typically served with spicy marinara and lemon wedges.

Hand-breaded mozzarella sticks, deep-fried and served with homemade marinara sauce.

Fresh tomatoes, basil, bocconcini cheese, and a drizzle of balsamic reduction.

Romaine lettuce, garlic croutons, parmesan cheese, and Caesar dressing.

Rocket leaves, shaved parmesan, cherry tomatoes, and roasted walnuts dressed with balsamic vinegar and olive oil.

Mixed greens, tomatoes, cucumbers, red onions, and carrots, typically served with Italian vinaigrette.

Charred octopus, crispy potatoes, olives, roasted tomatoes, chicory, and vincotto.

Roasted Italian sausage typically includes bell peppers and onions.

Grilled zucchini, eggplant, bell peppers, and asparagus, typically seasoned with balsamic vinegar and extra virgin olive oil.

Hand-rolled meatballs typically made with a blend of pork, veal, and beef, served in a rich marinara sauce.

Homemade potato gnocchi with tomato sauce, fresh basil, and stracciatella cheese.

Penne pasta in a creamy vodka tomato sauce, typically featuring prosciutto and a hint of cream.

Rigatoni pasta typically tossed in a creamy alfredo sauce.

Penne pasta with sautéed shrimp, garlic, white wine, lemon, and basil in a seafood broth.

Arborio rice with a blend of mixed mushrooms, parmesan cheese, and a hint of truffle oil.

Spaghetti carbonara with pancetta, egg yolk, parmesan, black pepper, and a creamy sauce.

Ravioli filled with ricotta and spinach, served in a fresh tomato and basil sauce.

Lobster-filled ravioli typically served with a creamy vodka sauce.

Penne pasta with garlic, anchovies, olives, and capers in a zesty red sauce.

Arborio rice with garlic, shallots, zucchini, yellow squash, mushrooms, green peas, tomatoes, basil, parmesan, and butter.

Sautéed chicken breasts with mushrooms, tomatoes, shallots, and leeks in a light brandy sauce.

Chicken breast sautéed with mushrooms in a marsala wine sauce.

Breaded chicken cutlets topped with marinara sauce and melted mozzarella, served in a catering tray.

Egg-battered chicken breast sautéed in a lemon butter white wine sauce.

Sautéed chicken breast with lemon butter caper sauce, enhanced with white wine.

Veal scallopini with prosciutto, fontina cheese, and a white wine sauce.

Breaded and fried chicken strips served with crispy french fries.

Egg-battered veal scallopini sautéed in olive oil, finished with a lemon butter white wine sauce.

Breaded veal cutlets topped with marinara sauce and melted parmesan cheese.

Sautéed salmon with black and green olives, capers, and a light marinara and white wine sauce.

Grilled salmon fillet, typically served with a lemon butter sauce and seasonal vegetables.

Grilled Mediterranean sea bass, typically served with lemon and capers sauce.

Ladyfingers soaked in espresso, layered with mascarpone cream, and dusted with cocoa powder.

Crispy pastry shells filled with sweet ricotta cream and chocolate chips.

Soft, round Italian doughnuts typically filled with pastry cream or chocolate, lightly dusted with powdered sugar.

Artichoke bottoms, typically served with shrimp, heart of palm, and house-made dressing.

Calamari, shrimp, clams, and mussels, typically sautéed in garlic and white wine, served with a lemon and olive oil dressing.

Lightly breaded and deep-fried calamari rings, typically served with marinara sauce and lemon wedges.

Burrata cheese with prosciutto, roasted peppers and mixed olives

Caprese salad: Fresh tomatoes, fior di latte, basil, extra virgin olive oil, and balsamic reduction.

Lightly breaded cherry tomatoes, deep-fried until golden brown.

Mixed greens, tomatoes, walnuts, sliced apple, avocado, goat cheese, baby arugula, oranges, balsamic drizzle.

Heirloom cherry tomatoes, feta cheese, mixed olives, red onion, and sweet peppers.

Creamy and rich soup made with succulent lobster meat and flavorful spices.

House-made pasta purses filled with cheese and spinach, served in a gorgonzola cream sauce.

Arborio rice risotto with lobster, typically includes clams, mussels, and shrimp, simmered in a light tomato sauce.

Lobster, lemon, basil, rose sauce, shiitake mushrooms, and asparagus.

Arborio rice with shrimp, mussels, clams, calamari, and scallops in a light tomato sauce.

Homemade spinach tagliatelle typically includes a light cream sauce and fresh herbs.

Fillet branzino, artichokes, capers, lemon white wine with a side of broccoli rabe

Halibut fillet dipped in egg batter and sautéed in a white wine, lemon, and butter sauce.

Braised short ribs served with red wine demi-glace, Yukon gold mashed potatoes, and sautéed Brussels sprouts.

Pounded veal scallopini, sautéed with mushrooms and artichokes in a white wine sauce.

Grilled veal cutlets typically paired with sautéed broccoli rabe and cannellini beans in a garlic white wine sauce.

Chicken breast in a roasted red pepper sauce, typically accompanied by a medley of vegetables.

Grilled rack of lamb, seasoned with fresh rosemary and garlic, finished with a red wine reduction.

Tender and nutritious greens with a delightful bitterness, perfect for a wholesome meal.

Bottled sparkling water, typically includes a crisp and effervescent texture, served in a sealed bottle for freshness.

The cold, refreshing, sparkling classic that America loves.

A crisp, refreshing taste you know and love with zero calories.

The cold, refreshing flavors of lemon and lime, perfectly blended.

Brewed coffee served chilled with ice, often mixed with milk.

Rich, creamy milk flavored with velvety smooth chocolate.

Chilled, refreshing brewed tea, perfectly balanced for a hot day

Sparkling citrus soda with a cherry twist, guaranteed to delight your taste buds.

Refreshing citrus beverage.

Smooth, rich decaffeinated coffee for a treat without the jitters.

Rich, concentrated Italian coffee available in single or double shots.

Classic espresso with steamed milk, topped with a layer of frothy foam.

Espresso with steamed milk, typically includes a thick layer of froth on top.

Steaming, aromatic blend of finely selected tea leaves. Perfectly soothing.

Freshly brewed, aromatic blend to kick-start your day.