Pubblico Italian Eatery Menu

Vine ripe tomatoes, fresh mozzarella, extra virgin olive oil, and fresh basil.

Italian meats, cheeses, and veggies. Served with crostini.

Two house-made meatballs tossed in tomato sauce served over polenta and topped with aged provolone cheese.

Crispy fried calamari served with a tomato marinara sauce.

Sauteed jumbo shrimp tossed with white wine, lemon, butter, fresh basil, and tomatoes. Side of crispy garlic bread.

Ciabatta bread stuffed with fresh mozzarella, breaded, and deep-fried. Served with marinara sauce.

Grilled octopus topped with sundried tomato and olive oil. Served with a fennel and microgreen salad tossed in our lemon oil vinaigrette.

Your choice of mussels or clams sauteed in white wine, butter, garlic, and tomato sauce.

Deep Fried Brussels sprouts tossed with almonds, garlic,shallots, light crushed red peppers topped with a balsamic glaze.

Mix and matching. Caprese spicy salami, fig, jam brie, apple, and walnut.

House-made rigatoni tossed with Italian sausage Bolognese and topped with ricotta cheese, mozzarella, and baked in our wood-fired oven.

House-made spaghetti tossed with beef and pork meatballs, tomato sauce, and fresh basil

House-made linguini tossed with sauteed fresh clams, white wine, fresh tomatoes, butter, garlic, and fresh basil.

House-made Fettuccni served with sauteed shrimp, calamari, and clams tossed in a lobster brandy cream sauce & tomatoes.

Gemelli pasta, tossed in a carbonara sauces, bacon and peas.

Italian sausage, grilled portobello mushrooms, roasted peppers, tomato sauce, and fresh mozzarella.

Arborio Rice, butternut squash, balsamic glaze.

Grilled salmon marinated with Italian herb topped with a fig balsamic glaze. Served with rosemary fingerling potatoes, sauteed seasonal, and vegetables.

Branzino seabass (skin on filet) pan-seared. Served with house-made linguini tossed in a lemon caper sauce with artichokes and seasonal vegetables.

Arborio rice served with clams mussels, shrimp, calamari in a white wine tomato sauce.

Served with roasted fingerling potatoes and Brussels sprouts. Topped with a Marsala portabello sauce.