Rosie's Bistro Italiano Menu

Fresh mozzarella, tomato, basil and balsamico

arugula, pear, goat cheese, pecans and sun-dried cranberries

chopped arugula, endive, radicchio, fennel and roasted peppers

iceberg Caesar salad tossed with sun-dried tomato

(main course) avocado, apples, chickpeas,olives,tomato, pecans and mixed greens

(main course) grilled salmon and shrimp over mixed greens with fresh tomato and roasted asparagus

(main course) thin boneless chicken breast pan grilled, topped with endive, avocado, onions, and vinaigrette

(main course) thinly sliced salmon pan-seared, topped with asparagus, avocado, grape tomatoes, lemon dressing

soup of the day

stuffed eggplant with spinach, ricotta and tomato-béchamel

baked fresh mozzarella, wrapped with prosciutto, roasted tomato and herb coulis

fried calamari with a zesty tomato dipping

grilled imported octopus over baby arugula

baked zucchini blossoms stuffed with sheep’s milk ricotta over tomato coulis

sauteed shrimp in wine sauce toped with seasoned breadcrumbs

sushi yellow fin with citrus-sesame confetti over avocado

medley of wild mushrooms

prosciutto di parma and arugula

mozzarella, pancetta and vodka sauce

fresh mozzarella, tomato, arugula, and grilled zucchini  

Classic Chicken Parmigiana

Classic Veal Parmigiana

grilled chicken breast, mozzarella, arugula and tomato   

served with French fries, lettuce, tomato and pickle, on a brioche roll (American, gorgonzola or mozzarella cheese optional)

(12)-slow simmered with tomato, basil, and white wine

slow simmered with tomato, basil, and white wine

Rosie’s famous garlic bread with fresh mozzarella

sautéed or steamed spinach

sautéed or steamed baby string beans

sautéed or steamed broccoli rabe

sautéed or steamed asparagus

mashed potatoes, roasted potatoes or Rosie’s beer batter fries

steamed or butered peas

sauteed domestic mushrooms

vodka, pancetta and peas in a pink sauce

fettuccine tossed with seasoned sausage meat in a light tomato basil sauce (NO gluten-free option for this dish)

tossed with fresh tomato, basil, mini veal meatballs and chopped fresh mozzarella

linguine, wild mushrooms, artichoke, garlic, pancetta and white truffle

imported baby clams, garlic and delicate clam broth

ribbon pasta with beef, ricotta, mozzarella and tomato-béchamel (NO gluten-free option for this dish)

ribbon pasta with vegetables ricotta, mozzarella and tomato-bechamel

meat and cheese stuffed pasta tossed with baby peas and prosciutto cotto in a smooth cream sauce; herb and roasted tomato drizzle

penne with chicken, sun-dried tomato sauce, Calamata olives, pignoli and arugula

homemade four cheese ravioli with tomato basil sauce, garnished with mascarpone drizzle

fettuccine tossed with shrimp and pancetta in a pink vodka sauce  

fillet of Pacific Sea bass simmered in tomato broth, baby clams and mussels, with grilled polenta

delicate white fish fillet pan-roasted with lemon herb sauce, Italian seasoned breadcrumbs, with baby string beans and mashed potatoes

Chupin di Mare- frutti di mare via Buenos Aires; baby clams, mussels, calamari, shrimp, scallops and sea bass simmered in tomato white wine broth over linguine

grilled boneless chicken with tomato-caper confetti and asparagus, over spinach

breaded chicken, baked with tomato sauce, basil and mozzarella, with spinach Siciliana

chicken medallions sautéed with Marsala wine, natural juices and mushrooms, served with roasted potatoes

breaded chicken cutlet, topped with arugula, tomato, fennel and sweet onions (or chopped caprese vinaigrette add $2.00)

chiken fingers with French fries

breaded veal, baked with tomato sauce, basil and mozzarella, with spinach Siciliana

veal medallions sautéed with Marsala wine, natural juices and mushrooms, served with roasted potatoes

14oz New York sirloin steak, with Rosie’s beer batter fries

breaded veal tenderloin, topped with arugula, tomato, fennel and sweet onions (or chopped caprese vinaigrette add $2.00)

roasted with shaved zucchini and toasted pignoli in a lite tomato white wine sauce, served with chef’s risotto Mild delicate Tilapia 22.95 ... North Atlantic Salmon 25.95… Wild filet of Sole 28.95

topped with goat cheese and toasted pecans, with house vinaigrette dressing

caprese with fresh mozzarella, tomato, soppressata, roman artichokes, Portobello mushroom, Calamata olives, aged balsamic and extra virgin olive oil

chopped iceberg, green apple, honey-gorgonzola dressing, golden raisins, and pecans

little necks (9) dusted with Italian seasoned breadcrumbs and pancetta baked with a lemon wine sauce

vegetarian eggplant meatballs (4) seasoned with a touch of garlic, onion, Romano cheese and Italian parsley, garnished with fresh mozzarella and toasted pignoli nuts baked in a tomato cream sauce, herb drizzle

14oz butterflied on the bone with vinegar peppers, garlic, lemon wine sauce; served with sauteed string beans and mashed potatoes

braised short rib ravioli with a smooth tomato basil sauce garnished with mascarpone drizzle and mozzarella confetti

rigatoni tossed with chicken, sausage, mushrooms and cherry peppers with lite garlic consommé sauce

tender veal scaloppini sautéed with artichokes, sun-dried tomato, and julienne asparagus in a lite consommé sauce; served with mashed potatoes

mild white filet roasted and finished with an herb infused Posillipo sauce garnished with toasted pignoli OR a simple lemon wine sauce with toasted almonds; both served with primavera risotto

roasted garlic and black peppercorn crusted; finished with a savory herb coulis OR lemon white wine sauce, toasted almonds both served with primavera risotto

Chocolate covered gelato with chopped nuts and cherry center garnished with zabaglione drizzle   

served warm with cream cheese frosting and Tahitian vanilla gelato

served warm with Tahitian vanilla gelato  

Ganache filled warm chocolate cake served with vanilla gelato  

New York style cheesecake with dark chocolate drizzle and Amarena cherries 

warm homemade chocolate espresso cake with mascarpone royale cream and vanilla gelato  

warm lemon cake with zabaglione custard and toasted almonds

fresh strawberries with zabaglione custard and crumbled biscotti  

imported Italian almond cookies  

Samuel's bread pudding: finished with crème Angelise and vainilla gelato

iceberg Caesar salad tossed with sun-dried tomato

arugula, pear, goat cheese, pecans and sun-dried cranberries

chopped arugula, endive, radicchio, fennel and roasted peppers

(main course) avocado, apples, chickpeas,olives,tomato, pecans and mixed greens  

(main course) grilled salmon and shrimp over mixed greens with fresh tomato and roasted asparagus   

Fresh mozzarella, tomato, basil and balsamico

soup of the day

stuffed eggplant with spinach, ricotta and tomato-béchamel 

baked fresh mozzarella, wrapped with prosciutto, roasted tomato and herb coulis   

steamed Prince Edward Island mussels with a smooth wine pesto sauce (no nuts)   

fried calamari with a zesty tomato dipping

grilled imported octopus over baby arugula

baked zucchini blossoms stuffed with sheep’s milk ricotta over tomato coulis

artichoke bottoms, shiitake mushrooms, white truffle oil and crumbled parmesan

sushi yellow fin with citrus-sesame confetti over avocado   

sauteed shrimp in wine sauce toped with seasoned breadcrumbs

medley of wild mushrooms   

prosciutto di parma and arugula   

mozzarella, pancetta and vodka sauce   

(12)-slow simmered with tomato, basil, and white wine   

slow simmered with tomato, basil, and white wine   

sautéed or steamed spinach   

sautéed or steamed broccoli rabe   

mashed potatoes, roasted potatoes or Rosie’s beer batter fries   

sautéed or steamed baby string beans  

sautéed or steamed asparagus   

steamed or butered peas

sauteed domestic mushrooms

sausage, broccoli rabe, hot cherry peppers and sun-dried tomato, in a lite consommé (NO gluten-free option for this dish)  

tossed with fresh tomato, basil, mini veal meatballs and chopped fresh mozzarella   

black linguini, tender calamari and mussels in herb infused tomato sauce   

fettuccine tossed with seasoned sausage meat in a light tomato basil sauce (NO gluten-free option for this dish) 

vodka, pancetta and peas in a pink sauce   

linguine, wild mushrooms, artichoke, garlic, pancetta and white truffle

imported baby clams, garlic and delicate clam broth

homemade four cheese ravioli with tomato basil sauce, garnished with mascarpone drizzle   

ribbon pasta with beef, ricotta, mozzarella and tomato-béchamel (NO gluten-free option for this dish)

ribbon pasta with vegetables ricotta, mozzarella and tomato-bechamel

meat and cheese stuffed pasta tossed with baby peas and prosciutto cotto in a smooth cream sauce; herb and roasted tomato drizzle   

penne with chicken, sun-dried tomato sauce, Calamata olives, pignoli and arugula

imported baby clams, shrimp, scallops, arugula and tomato broth   

Imported arborio rice of the day

smooth tomato sauce

fillet of Pacific Sea bass simmered in tomato broth, baby clams and mussels, with grilled polenta

delicate white fish fillet pan-roasted with lemon herb sauce, Italian seasoned breadcrumbs, with baby string beans and mashed potatoes

Chupin di Mare- frutti di mare via Buenos Aires; baby clams, mussels, calamari, shrimp, scallops and sea bass simmered in tomato white wine broth over linguine

shrimp in a garlic butter suce server over linguine

grilled boneless chicken with tomato-caper confetti and asparagus, over spinach

(40 minutes cooking time) partially de-boned half chicken pan roasted with natural gravy and fresh rosemary, with mashed potatoes and spinach

breaded chicken, baked with tomato sauce, basil and mozzarella, with spinach Siciliana   

chicken medallions sautéed with Marsala wine, natural juices and mushrooms, served with roasted potatoes

breaded chicken cutlet, topped with arugula, tomato, fennel and sweet onions (or chopped caprese vinaigrette add $2.00)

chiken fingers with French fries

breaded veal, baked with tomato sauce, basil and mozzarella, with spinach Siciliana   

veal medallions sautéed with Marsala wine, natural juices and mushrooms, served with roasted potatoes

16oz pan roasted with a classic Bordelaise red wine reduction,served with baby string beans and mashed potatoes

14oz New York sirloin steak, with Rosie’s beer batter fries

breaded veal tenderloin, topped with arugula, tomato, fennel and sweet onions (or chopped caprese vinaigrette add $2.00)

parmesan crusted scaloppini, artichoke, asparagus and black olives in a savory consommé, with mashed potatoes

topped with goat cheese and toasted pecans, with house vinaigrette dressing

caprese with fresh mozzarella, tomato, soppressata, roman artichokes, Portobello mushroom, Calamata olives, aged balsamic and extra virgin olive oil

chopped iceberg, green apple, honey-gorgonzola dressing, golden raisins, and pecans

little necks (9) dusted with Italian seasoned breadcrumbs and pancetta baked with a lemon wine sauce

vegetarian eggplant meatballs (4) seasoned with a touch of garlic, onion, Romano cheese and Italian parsley, garnished with fresh mozzarella and toasted pignoli nuts baked in a tomato cream sauce, herb drizzle

14oz butterflied on the bone with vinegar peppers, garlic, lemon wine sauce; served with sauteed string beans and mashed potatoes

served with French fries, lettuce, tomato and pickle, on a brioche roll (American, gorgonzola or mozzarella cheese optional)

braised short rib ravioli with a smooth tomato basil sauce garnished with mascarpone drizzle and mozzarella confetti

rigatoni tossed with chicken, sausage, mushrooms and cherry peppers with lite garlic consommé sauce

homemade green and white linguine tossed with shrimp, herb crusted scallops, and pancetta; smooth vodka sauce

tender veal scaloppini sautéed with artichokes, sun-dried tomato, and julienne asparagus in a lite consommé sauce; served with mashed potatoes

mild white filet roasted and finished with an herb infused Posillipo sauce garnished with toasted pignoli OR a simple lemon wine sauce with toasted almonds; both served with primavera risotto

roasted garlic and black peppercorn crusted; finished with a savory herb coulis OR lemon white wine sauce, toasted almonds both served with primavera risotto