Primo Pasta Kitchen Menu

Egg-noodle fettuccine tossed in creamy garlic Parmesan alfredo sauce.

Hand-breaded with Panko and Parmesan then flash fried and baked in San Marzano tomato sauce with melted mozzarella.

Penne sautéed in our creamy rose sauce with chopped basil and Parmesan.

Spaghetti pasta, San Marzano tomato sauce, and your choice of homemade Trinity meatballs, meat-sauce, or Italian sausage.

Diced Roma tomatoes, chopped basil, and fresh Buffalo mozzarella with San Marzano tomato sauce.

Buffalo, Tuscan, Honey Garlic, or Old Bay. Served with celery and your choice of Ranch or Blue Cheese.

Broiled jumbo lump crab cake on toasted brioche with lettuce, tomato, and tartar.

Smoked turkey topped with applewood smoked bacon, cheddar cheese, and tomato on toasted ciabatta with sun dried tomato pesto.

Sliced prosciutto di Parma, capicolla, and soppressata with mozzarella cheese, sliced lettuce, onion, and tomato on ciabatta sub roll with parmesan, Oil, and vinegar.

Shaved Philly ribeye grilled with mixed peppers and onions, topped with melted provolone, lettuce, tomato, and mayo on ciabatta sub roll.

Choice of meatball, chicken, or veal in Primo marinara topped with melted mozzarella on ciabatta sub roll.

Traditional Maryland style chopped shrimp salad with celery, lemon, and old bay on a toasted brioche bun.

Zesty peppadew peppers, feta cheese, cucumbers, lettuce, tomato, and red onion on toasted ciabatta with sun dried tomato pesto.

Chicken, bacon, sausage, baby spinach, diced tomato, and mozzarella with our spicy rose sauce.

Crispy prosciutto di Parma, diced pineapple, mozzarella, and provolone with your choice of white or red sauce.

Diced Roma tomatoes, chopped basil, and fresh Buffalo mozzarella with San Marzano tomato sauce.

Select any of the following (3) toppings: sausage, pepperoni, bacon, ground beef, chicken, prosciutto, Philly ribeye, broccoli, mushrooms, arugula, spinach, onions, artichokes, mixed peppers, roma tomatoes.

Shaved Philly ribeye, mixed peppers, onions, and provolone with our white sauce.

Sausage, bacon, and pepperoni with ground beef, mozzarella and provolone.

Broccoli, Portabella mushroom, baby spinach, diced tomato, and your choice of red or white sauce.

Kalamata olives, mixed peppers, onions, pepperoni, and sausage

Sliced trinity meatballs with our hearty marinara, fresh mozzarella, chopped basil, and shaved Parmesan Reggiano.

Freshly shucked middleneck clams topped with mozzarella, bacon, breadcrumbs and our signature Scampi sauce.

Buffalo, Tuscan, Honey Garlic, or Old Bay. Served with celery and your choice of Ranch or Blue Cheese.

Lightly breaded, flash fried mozzarella with a side of Primo marinara.

Toasted baguette topped with finely diced tomato, onion, basil, garlic and EVOO.

New England mussels simmered in your choice of roasted tomato broth or garlic white wine sauce. Add crumbled sausage w/ Primo Marinara for $2

Hand-cut fresh calamari lightly breaded and flash fried. Served with Marinara and Garlic Aioli. Also available grilled.

Homemade Maryland style crab dip topped with Wisconsin sharp cheddar, served in a French bread bowl.

Flash fried eggplant layered with prosciutto di Parma, ricotta, and mozzarella baked in Primo marinara and finished with shaved Parmesan Reggiano.

Fresh shucked local oysters topped with bacon, baby spinach, and Parmesan in a Sambuca cream sauce.

Traditional Sicilian rice balls made with slow cooked Arborio rice risotto, sweet Italian sausage, goat cheese, and sun dried tomato. Served over your choice of San Marzano marinara or roasted tomato bisque.

Fresh Burrata Mozzarella served over garlic toasted crostini and baby arugula with heirloom tomatoes, fresh basil, aged balsamic vinegar, California EVOO, and crispy prosciutto di Parma.

Fresh Buffalo mozzarella, with sliced seasonal tomatoes, fresh basil, EVOO, and balsamic glaze.

Twin skewers of cubed chicken breast rolled in crushed pistachios then baked and finished in a fig & honey Marsala wine demi.

Diver scallops wrapped in Applewood smoked bacon and topped with a roasted red pepper and herb breadcrumb then broiled and finished in our signature scampi sauce.

Meat and cheese charcuterie paired with crackers, dried fruits, nuts, honeycomb, and fig compote.

Italian sausage, cheese tortellini, mushrooms and spinach in a like tomato broth.

Romaine, grated Parmesan, seasoned croutons, homemade dressing, and Parmesan Reggiano.

Garlic roasted tomatoes, candied pecans, and goat cheese crumbles tossed in pomegranate vinaigrette.

Topped with artichoke hearts, roasted red peppers, walnuts, and gorgonzola crumbles.

Hand-breaded goat cheese fried to a golden brown and served over a bed of baby arugula tossed in a light pomegranate blueberry vinaigrette with sliced strawberries, candied pecans, shredded carrots, and blueberries. Finished with a balsamic glaze drizzle.

Mixed Greens topped with grapes, sliced apples, walnuts, gorgonzola, and celery served with balsamic vinaigrette.

Iceberg lettuce topped with crispy fried prosciutto di Parma, cherry tomatoes, croutons, gorgonzola crumbles, and pickled onion.

Arcadia greens tossed in a maple-champagne vinaigrette topped with candied pears, candied pecans, and gorgonzola crumbles.

Layered pasta sheets stuffed with creamy ricotta, tomato sauce, Italian sausage, and ground beef.

Stuffed with a Portabella and Cremini mushroom mousse and simmered in Marsala wine demi with Parmesan.

Egg-noodle fettuccine tossed in creamy garlic Parmesan alfredo sauce.

Fresh potato dumplings simmered in your choice of Sorrentina (ricotta cheese, creamy rose sauce and melted mozzarella) or Pesto (Parmesan, roasted garlic, fresh pesto cream sauce).

Penne pasta tossed in a spicy San Marzano marinara with fresh basil and Parmesan.

Portabella mushrooms, baby spinach, asparagus tips, broccoli, and diced tomato sautéed in a creamy vodka rose or roasted garlic and oil.

Penne sautéed in our creamy rose sauce with chopped basil and Parmesan.

Jumbo Gulf shrimp simmered a classic lemon, butter, garlic, and white wine sauce. Served over linguine pasta with Parmesan.

Spaghetti pasta, San Marzano tomato sauce, and your choice of homemade Trinity meatballs, meat-sauce, or Italian sausage.

Cheese filled pasta simmered in a creamy rose sauce with baby spinach, diced tomato, fresh basil, and Parmesan.

Hand-cut CAB filet tips simmered in a Marsala wine sauce with mushrooms, baby spinach, and Parmesan. Finished with gorgonzola crumbles.

Layers of baked eggplant, melted mozzarella cheese, and San Marzano tomato sauce served over angel hair pasta.

Stuffed with Maine lobster and ricotta cheese mousse, sauteed in our creamy rose sauce and topped with melted mozzarella

Pappardelle simmered in our creamy vodka rose sauce with jumbo lump crab meat, seared scallops, and jumbo Gulf shrimp

Chicken, bacon, and sausage sauteed in a spicy rose sauce with baby spinach, diced tomato, and Parmesan.

Pan seared scallops, marinated tips, and U-10 colossal Gulf shrimp are simmered in our signature scampi white wine sauce with baby spinach, diced tomato, asparagus tips, garlic, and Parmesan. Served over a bed of bucatini pasta.

Tomatoes and onions simmered in a garlic basil white wine, topped with fresh Buffalo mozzarella

Topped with garlic sautéed spinach and melted mozzarella simmered in our creamy vodka rose sauce.

Sautéed with mixed mushrooms in Marsala wine demi-glace.

Simmered in our Sambuca cream sauce with Applewood smoked bacon, baby spinach, Parmesan, and melted mozzarella.

Layered with prosciutto di Parma and mozzarella then simmered in a traditional lemon brandy sauce.

Layered with jumbo lump crab meat and Fontina cheese then sautéed in a traditional scampi white wine sauce.

Simmered in a creamy rose sauce with button mushrooms and cherry tomatoes then topped with jumbo lump crabmeat.

Dipped in egg wash then sautéed in a delicate lemon butter white wine sauce.

Simmered in a rosemary infused white wine reduction with Spanish capers.

Marinated chicken stuffed with prosciutto di Parma and mozzarella cheese, then breaded and broiled. Finished in our signature Chesapeake cream sauce.

Tender hand-cut CAB filet marinated in olive oil, garlic, and rosemary then seared and broiled to temperature.

12oz French Cut Rib Chop dusted with Panko and Parmesan then seared and broiled. Topped with sautéed mushrooms in a Marsala wine reduction.

Twin five ounce Jumbo lump crab cakes broiled to perfection, with creole remoulade.

Atlantic Salmon fillet stuffed with a bacon and herb breadcrumb then baked and topped with jumbo lump crab and our Chesapeake cream sauce.

Jumbo Gulf shrimp stuffed with our signature recipe crab cake, baked, and finished in a roasted red pepper scampi sauce. Paired with risotto primavera tossed with broccoli, baby spinach, asparagus tips and mushrooms.

Our signature dessert. A perfect end to a Primo evening.

Tossed with parmesan and balsamic.

Egg-noodle fettuccine tossed in creamy garlic parmesan alfredo sauce.