Primo Pasta Kitchen Menu

Stoli Blueberi, PAMA liqueur, Lemonade, Pineapple

Tuaca liqueur, Svedka Citron, Fresh Lemon, Sugar Rim

Patron Silver, Grand Marnier, Sour, Fresh Lime

Choice of Orange or Grapefruit. Svedka Clementine, Triple Sec, Fresh Squeezed Oranges or Grapefruits

Bacardi Rum, Melon Liqueur, Pineapple, Grenadine

Cabernet, Brandy, Triple Sec, Strawberry, Blueberry, Raspberry

Svedka Vanilla, Godiva White, Godiva Dark, Shaved Chocolate

Van Gogh Espresso Vodka, Pinnacle Whipped Cream, Rum Chata, Kahlua

Creme de Menthe, Creme de Cacao, Cacao powder rim

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

Jumbo Gulf shrimp and jumbo lump crab with a sprinkle of Old Bay with your choice of white or red 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.

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

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

Grilled chicken, baby spinach, sun-dried tomato, Kalamata olives, mozzarella and feta cheese over white sauce.

Prosciutto di Parma, walnuts, and gorgonzola crumbles baked with fig compote then topped with baby arugula and a drizzle of balsamic glaze.

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.

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

New England mussels simmered in your choice of roasted tomato broth or garlic white wine sauce. (Add Italian sausage in spicy marinara +$2)

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

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

Our signature recipe crab dip served with crackers and mini baguette. (French bread bowl +$2)

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.

Flash fried Eggplant layered with prosciutto di Parma, ricotta, mozzarella, and basil. Baked in Primo Marinara and topped with Parmesan Reggiano.

Freshly shucked local oysters baked with bacon, baby spinach, Parmesan, and Sambuca cream sauce.

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 baconand topped with a roasted red pepper and herbbreadcrumb then broiled and finished in our signaturescampi sauce.

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

Mixed greens, carrots, cucumbers, red onion, tomatoes, Kalamata olives, and pepperoncini.

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

Garlic roasted tomatoes, candied pecans, and goat cheese crumbles tossed in Pomegranate Vinaigrette.

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

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

Sliced strawberries over baby spinach with carrot, red onion, goat cheese, pecans with raspberry vinaigrette.

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

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

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

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

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

Penne sauteed 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.

Ziti pasta simmered with ricotta cheese, ground beef, and creamy rose sauce topped with melted mozzarella and tomato sauce.

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

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

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

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).

Pappardelle simmered in our creamy garlic Parmesan cream sauce with jumbo lump crab meat, seared scallops, and jumbo Gulf shrimp.

Pasta sheets stuffed with chicken and ricotta cheese, sauteed with baby kale, roasted red peppers, garlic, and Parmesan.

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

Stuffed with a Maine lobster and ricotta cheese mousse then sauteed in our creamy rose sauce with melted mozzarella.

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

Mild Italian sausage sauteed with baby spinach in arich brandy sauce.

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

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

Twin 6oz. crab cakes broiled to perfection and served with a side of Creole Remoulade.

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

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

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

A duo of filet mignon and your choice of a crab cake or trio of stuffed shrimp.

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.

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

Rockfish, mussels, clams, and jumbo Gulf shrimp simmered in a saffron infused tomato basil broth and served over a bed of bucatini.

Sauteed with mixed mushrooms in Marsala wine demi-glace.

Hand-cut CAB 16oz Delmonico ribeye marinated in olive oil, garlic and rosemary then seared and broiled to temperature.

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

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

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

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

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

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

Seared Philly Ribeye, diced bacon, and mushrooms on toasted Ciabatta topped with lettuce, tomato, and mayo.

Ground bacon and beef. Horseradish cheddar. Chipotle Mayo. Toasted Brioche.

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.

Our signature raspberry chicken salad with walnuts and craisins on a toasted brioche bun.

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.

Jumbo gulf shrimp on a bed of linguini in garlic lemon butter sauce

Portobello mushrooms, baby spinach, chopped asparagus and broccoli, and roasted tomato in light garlic olive oil or creamy rose sauce.

Penne tossed in spicy Primo marinara with fresh basil and Parmesan cheese

Fettuccini tossed with jumbo gulf shrimp and jumbo lump crab in Parmesan cream sauce

Linguini with chopped Roma tomatoes and onions tossed in a garlic basil white wine sauce, topped with diced Buffalo mozzarella.

Sauteed chicken breast and fresh kale with ricotta, Parmesan, and Fontina cheeses wrapped in gluten free pasta with roasted garlic and red bell pepper.

Ravioli filled with lobster claw meat in lobster sherry cream, and Blue Crab ravioli with ricotta and red pepper, both finished in a rose sauce.

Chopped Portobello and button mushrooms with cubed tenderloin, baby spinach, and Parmesan cheese topped with Gorgonzola in a Marsala demi glace.

Homemade pasta shells filled with a blend of imported cheeses and topped with mozzarella in Primo marinara

Ziti pasta with ground beef and a touch of ricotta, topped with mozzarella cheese, and baked in a creamy rose sauce.