Ponte Vecchio Menu

Half Dozen Chilled Littlenecks Served with Cocktail Sauce

With Minuet and Cocktail Sauce

Fresh Maryland Crabmeat Served with Mustard Sauce and Cocktail Sauce

Clams and Oysters on the Half Shell, Shrimp Cocktail and Marinate Seafood Salad

Sesame Encrusted Tuna Sashimi, Seaweed Salad and Ginger Soy Sauce

with Red Onion, Virgin Olive Oil, Balsamic Vinegar & Fresh Basil

Shrimp Scampi, Stuffed Mushrooms, Mussels, Clams, Eggplant Rollatini and Shoe String Zucchini

Baked with Herb Butter, Peppers, Shallots & Bacon

Baked with Fresh Lump Crabmeat Imperial

Tender Rings Served with Hot or Sweet Marinara Sauce

One Dozen Clams or Mussels Sautéed in Olive Oil, Fresh Basil and Plum Tomatoes

Thinly Sliced, Fried and Sprinkled with Fresh Grated Romano Cheese

Filled with a Blend of Ricotta and Parmesan Cheeses

Baby Greens, Fresh Pears, Fried Goat Cheese with Balsamic

Romaine Lettuce Tossed with Croutons and the Classic Caesar Dressing

Romaine Lettuce, Tomatoes, cucumbers, Feta Cheese, Red Onions, Kalamata Olives & Extra Virgin Olive Oil Vinaigrette

Chick Peas, Grape Tomatoes, Red Onions and Shaved Parmesan with a Lemon Olive Oil Dressing

A Combination of Shrimp, Scallops, Calamari and Jumbo Lump Crabmeat marinated in Extra Virgin Olive Oil & Freah Herbs

Portabella Mushroom, Sundried Tomatoes, Aged Provolone Cheese and Roasted Peppers with Fresh Basil and Radicchio

Topped with Roasted Peppers, Fresh Mozzarella and Arugula

with Dijon Mustard Sauce

Francese, Marsala or Parmigiana Style

Glazed with a Beurre Blanc Sauce

Horseradish Encrusted Salmon Served with a Dijon Mustard Sauce

Over an Array of Grilled Vegetables with a Light Tomato Basil Dressing

Lightly Pounded, Encrusted with Italian Bread Crumbs. Served Parmigiana or Milanese Style

Served over White Cannelini Beans, Fresh Tomato and Cilantro with Baby Greens and a Roasted Garlic, Lemon Dressing

Broiled Shrimp stuffed with Crab Imperial

Lightly Dipped in Flour and Egg then Sauteed in Lemon, Butter and White Wine. Served over Linguini

Sauteed in Olive Oil, Garlic, Herbs and White Wine. Served over Linguini

Gulf Shrimp sauteed in Olive Oil with Fresh Basil in a Spicy Red sauce over Linguini

Breaded Veal Cutlet topped with Fresh Mozzarella, Arugula, and Tomato Salad with Red Onion and Balsamic Dressing

Quill shaped Pasta in a Pink Vodka Sauce of Cream, Parmesan Cheese, a Touch of Tomato and Fresh Basil

Beef, Veal and Pork Ragu finished with Mascarpone Cheese

Filled with a Blend of Ricotta and Parmesan Cheeses and Served with Pasta

Garnished with Baby Clams, sauteed in Olive Oil, Garlic, White Wine & Fresh Basil

Grilled Seasonal Vegetables, White Cannellini Beans and Baby Greens with Balsamic Glaze

Sweet Italian sausage, broccoli rabe and sun dried tomatoes, sautéed with white wine, olive oil and garlic

Jumbo Shrimp Served with Homemade Cocktail Sauce

Half Dozen Chilled Littlenecks Served with Cocktail Sauce

With Minuet and Cocktail Sauce

Fresh Maryland Crabmeat Served with Mustard Sauce and Cocktail Sauce

Shrimp, Scallops, Calamari and Jumbo Lump Crabmeat marinated in Extra Virgin Olive Oil & Freah Herbs

Sesame encrusted Tuna Sashimi, Seaweed salad and Ginger Soy sauce

with Red Onion, Virgin Olive Oil, Balsamic Vinegar & Fresh Basil

Baked with Herb Butter, Peppers, Shallots & Bacon

Baked with Fresh Lump Crabmeat Imperial

Tender Rings Served with Hot or Sweet Marinara Sauce

Thinly Sliced, Fried and Sprinkled with Fresh Grated Romano Cheese

One Dozen Clams or Mussels Sauteed in Olive Oil, Fresh Basil and Plum Tomatoes

Filled with a Blend of Ricotta and Parmesan Cheese

with French Dijon Mustard Sauce

Romaine Lettuce, Tomatoes, Cucumbers, Feta Cheese, Red Onions, and Kalamata Olives

Boston Bibb Lettuce with Gorgonzola Cheese, Toasted Almonds, Tomatoes and Mushrooms, tossed with a Balsamic Vinaigrette

Baby Greens, Fried Goat Cheese, Fresh Pears with Balsamic

Chick Peas, Grape Tomatoes, Red Onions & Shaved Parmesan with a Lemon Olive Oil Dressing

Baby Clams sauteed in Olive Oil, Garlic, White Wine and Fresh Basil, served over Linguini Pasta

Shrimp and Lobster Sautéed in Olive Oil, Garlic and White Wine, Garnished with Baby Clams and Mussels over Thin Pasta

Quill shaped Pasta in a Pink Vodka Sauce of Cream, Parmesan Cheese, a Touch of Tomato and Fresh Basil

Tossed with Sweet Italian Sausage, Broccoli Rabe and Sun Dried Tomatoes. Sautéed with White Wine, Olive Oil and Garlic

Plum Tomatoes with Fresh Basil over Your Choice of Pasta

Beef, Veal and Pork Ragu finished with Mascarpone Cheese

Grilled Seasonal Vegetables, White Cannellini Beanss and Baby Greens with Balsamic Glaze

Filled with a Blend of Ricotta and Parmesan Cheeses

Breast of Chicken Dipped in Flour and Egg then Sauteed in Lemon, Butter and White Wine

Chicken Breast Sauteed in Olive Oil and Garlic with Sweet Cherry Peppers, Onions, Mushrooms, Potatoes and Sausage

Grilled Prime Tenderloin of Beef Wrapped in Bacon, topped with Herb Bread Crumbs and finished with a Brandy Demi-Glaze Sauce, rested on a Portablla Mushroom

Grilled and Finished with Herb Garlic Butter & Roasted Shallots

Rack of Lamb Encrusted with Seasoned Bread Crumbs and Served with a Honey Mint Sauce

8oz. Filet Mignon topped with Herb Bread Crumbs and Brandy Demi-Glaze Sauce and Broiled 8oz. Lobster Tail with Drawn Butter

16oz. Rib Pork Chop Grilled with Sweet Vinegar Peppers, Onions, Crispy Potatoes and Broccoli Rabe

Lightly Pounded, Encrusted with Italian Bread Crumbs. Served Parmigiana or Milanese Style

Served over Broccoli Rabe with Sundried Tomatoes, Roasted Garlic, Lemon and Tuscan Olive Oil

All Lump Maryland Crabmeat Broiled and Glazed with a Beurre Blanc Sauce

with Lump Crab Imperial Stuffing

Horseradish Encrusted Salmon Served with a Dijon Mustard Sauce

Over an Array of Grilled Vegetables with a Light Tomato Basil Dressing

A Tantalizing Variety of Seafood - Shrimp, Scallops, Clams, Mussels and Calamari Sauteed in a Spicy Red Sauce and Served on a Bed of Linguini

Sautéed in Olive Oil, Garlic, Herbs and White Wine. Served over Linguini

Lightly Dipped in Flour and Egg then Sautéed in Lemon, Butter and White Wine. Served over Linguini

Gulf Shrimp Sauteed in Olive Oil with Fresh Basil in a Spicy Red Sauce over Linguini

Live Lobsters Available from Our Lobster Tank - 2 to 5 pounds. Ask Your Server for Size

Two 8oz. Brazilian Lobster Tails served with Drawn Butter

Lightly Dipped in Flour and Egg then Sautéed in Lemon, Butter and White Wine

Breaded Veal Cutlet Topped with Fresh Mozzarella, Arugala and Tomato Salad with Red Onion and Balsamic Dressing

Medallions of Veal Sautéed with Prosciutto, Eggplant, Mushrooms and Mozzarella Cheese in a Marsala Wine Sauce

Steamed or Sautéed

Steamed or Sautéed

Steamed or Sautéed

With French fries

Choice of One: Penne ala Vodka or Penne Pomodoro

3 from Group A

3 from Group A

3 from Group A, 1 from Group B

3 from Group A, 1 from Group B, 1 from Group C

2 from Group A, 2 from Group B, 2 from Group C

with Tomatoes and Roasted Peppers

with Sausage and Hot Cherry Peppers

additional $5 per person

Penne Vodka, Penne Bolognese, Penne Tuscany, or Orecchiette

Francese, Parmigiana, or Marsala

Francese, Fra Diavolo, or Scampi

30 Colossal Shrimp

Francese, Marsala or Parmigiana

Grilled or Broiled

Francese, Scampi or Fra Diavalo

Available in ½ Tray, Full Tray

Available in ½ Tray, Full Tray

Penne or Orecchiette Pasta