Rossellinis Italian Cuisine Menu

Wide ribbon pasta prepared in a traditional, rich meat sauce.

Fresh diced tomatoes and eggplant, torn basil and finished with fresh mozzarella.\n

Spaghetti topped with clams, mussels, cherry tomatoes in a white wine sauce.\n

4 cheese sauce.

Bow tie pasta tossed with shrimp, lemon julienne, dried and fresh tomatoes, white wine and a touch of mamma's red sauce.\n

Potato dumpling in red tomato sauce with mozzarella, basil, and Parmesan cheese.

Jumbo ravioli filled with ricotta cheese, tossed in a blush tomato sauce with shrimp, Gorgonzola and herbs.

A velvety cream sauce with plenty of Parmesan cheese.\n

Spaghetti with pancetta (Italian bacon), onions, egg, cream and pepper.

Our classic-baked lagsana, like momma's.

Fettuccine with shrimp and cherry tomatoes in a white wine sauce.

Orrechiette pasta "little ears" with sausage and rapini (italian broccoli) in extra virgin olive oil, white wine sauce.\n

Fettuccine topped with fresh lobster in a creamy, rich lobster sauce. 28. 95.

Imported Italian rice with calamari, shrimp, clams, mussels, baby octopus, and cuttle fish sauté in a white wine sauce.

Eggplant coated in seasoned parmesan, pan-fried then baked with plum tomato sauce and mozzarella.

Pizza sauce, mozzarella, soppressata, pepperoni and chopped Italian sausage - personal 14".\n

Alfredo and mozzarella - personal 14".\n

Fresh homemade mozzarella, sundried tomatoes, shrimp, arugula pesto. - personal 14".

Melted mozzarella cheese between rounds of eggplant and prosciutto slices topped with momma's "salsa di pomodoro".

Calamari fried to tenderness and served with marinara sauce and fresh herbs.

Toasted, crisp italian bread topped with fresh tomato, basil "ciliegine, " mozzarella and Italian seasoning.

Thinly sliced beef drizzled with a marinade of fresh lemon juice, virgin olive oil, shaved Parmesan cheese and pine nuts, served with arugula.

Mozzarella and tomato topped with olive oil, balsamic vinegar and basil, then oven baked.

A delicious mix of clams and mussels gently sauteed in a garlic and white wine sauce.

For 2 or more. Italian meats, salami, prosciutto, pancetta, assorted imported cheese, olives with sundried tomatoes and roasted peppers.

Filled with sweet ricotta cream.

Ricotta cheesecake.

Berries with a creamy marsala custard.

Sponge cake infused with limoncello.

Lush, rich chocolate cappuccino cake.

A seafood feast of clams, mussels, shrimp & calamari in a tomato basil wine sauce.

Imported Italian bacon and slow cooked lentil soup (bowl).

Veal or chicken cutlet in marsala wine sauce.\n

Sliced chicken breast and mozzarella in our homemade tomato sauce. Served with a side of spaghetti.\n

6 rosemary-infused lamb chops in a balsamic reduction. Served with roasted or mashed potatoes and mixed vegetables.\n

Prosciutto-wrapped 10oz. filet mignon in a barbera wine sauce. Served with roasted or mashed potatoes and mixed vegetables.

Asparagus rolled in veal and prosciutto, baked. Served with roasted potatoes and mixed vegetables.

Chicken breast rolled and filled with prosciutto. Served with fettuccine pasta topped with basil cream sauce.\n

Served over a garlic polenta.\n

18 oz. NY strip steak served with roasted or mashed potatoes and mixed vegetables.

Pan-roasted 14 oz. veal chop served with sauteed rapini and wild mushroom risotto.\n

Grilled salmon with a creamed green pea sauce, served with roasted potatoes and vegetables.

Seven grilled shrimp wrapped in pancetta, served with mashed potatoes, garlic bread and mixed vegetables.

Baby octopus in a tomato and basil sauce with a splash of white wine and a side of garlic bread.

Grilled fish platter with salmon, shrimp, scallops and tuna, served with Italian rice and vegetables.

Platter of extra large shrimp served "aglio e olio e vino bianco" with a side of freshly baked garlic bread.

Chef's choice.

Crisp Romaine lettuce tossed with our own Caesar dressing, topped with anchovies.

A seafood feast of clams, mussels, shrimp and squid over mixed green with Roma tomatoes and a lemon vinaigrette.

Arugula greens topped with mozzarella, cherry tomatoes & black olives in an italian vinaigrette.\n

Mixed greens with red onion, pear, toasted walnuts and Gorgonzola cheese.\n

A breaded chicken cutlet baked with our homemade tomato sauce and topped with mozzarella cheese served with spaghetti noodles.

Spaghetti or linquine in a butter and cheese broth.\n

Home made meatballs served on top of spaghetti pasta.

Spaghetti pasta prepared in our homemade tomato sauce.

Tender pieces of chicken in a creamy Alfredo sauce and fettuccini noodles.

Linguine pasta in a creamy Alfredo sauce.

Choice of sides to accompany your childs meal.

Spaghetti pasta in a light meat sauce.