Rossini's Menu

Pasta bathed in a delicious combination of pancetta, prosciutto, onions and parmigiano reggiano cheese.

The Roman classic presented in the traditional manner.

Three colored salad with radicchio, arugula and Belgian endive.

Chicken pieces sautéed with white wine, lemon, garlic and rosemary.

Potato dumplings dressed with a traditional Northern Italian meat sauce.

Flat pasta enveloped in a creamy basil sauce.

Traditional Caesar salad with Romaine lettuce topped with tangy anchovies, garlic, egg and cheese dressing.

Eggplant slices stuffed with ricotta and mozzarella cheeses.

Traditional Neapolitan zesty tomato and garlic sauce.

Clams baked with a zesty bread crumb topping, garlic and virgin olive oil.

Prosciutto di Parma draped over ripe seasonal melon or figs.

Tender morsels of squid lightly fried and accompanied by a mild or fiery tomato sauce.

Three jumbo pieces of icy shrimp served with a zesty cocktail sauce.

Traditional Caesar salad with Romaine lettuce topped with tangy anchovies, garlic, egg and cheese dressing.

Fresh roasted beets accompanied by creamy goat cheese and arugula salad.

Tubular pasta in a zesty pancetta and onion tomato sauce.

Flat pasta enveloped in a creamy basil sauce.

The Roman classic presented in the traditional manner.

Pasta bathed in a delicious combination of pancetta, prosciutto, onions and parmigiano reggiano cheese.

Stuffed pasta in a cream based sauce with an accent of meat and sherry wine.

Potato dumplings dressed with a traditional Northern Italian meat sauce.

Flat pasta in a rich clam broth with roasted garlic and extra virgin olive oil.

Rossini’s special presentation of shrimps in a champagne sauce.

Shrimps in a spicy marinara sauce with roasted garlic and olive oil.

Jumbo plump shrimps topped with zesty bread crumbs and baked in an olive oil and garlic sauce.

Chicken pieces sautéed with white wine, lemon, garlic and rosemary.

Small pieces of chicken and mushrooms sautéed in a white wine and sherry demi-glace sauce.

Coated dipped breast of chicken sautéed in a light wine and butter sauce draped over spinach and topped with fontina cheese.

Veal scallopini sautéed with a delicate wine and mushroom sauce accented with prosciutto and onions.

Lightly coated slices of veal sautéed with white wine, lemon and butter.

Veal scallopini sautéed in a wine demi-glace sauce topped with prosciutto and presented over a bed of spinach.

Veal Scallopini topped with prosciutto, eggplant and mozzarella cheese.

New York shell steak marinated in wine and herbs then grilled to in the traditional Tuscan style.

Medallions of Filet Mignon served in a hearty wine sauce accented with prosciutto and mushrooms.

Tender pork chops marinated and grilled to your taste.

Lamb chops grilled with light Italian seasonings.

Milk fed rib of veal chop breaded and topped with tre colori salad.

Fresh, crisp broccoli florets, lightly steamed to preserve flavor and nutrition.

Tender and nutritious greens with a delightful bitterness, perfect for a wholesome meal.

Fresh, tender spinach leaves - perfect for healthy salads and sides.

String beans sautéed with garlic and olive oil, typically includes a touch of seasoning to enhance flavor.

Zucchini typically includes fresh slices of zucchini, prepared in a manner consistent with Italian vegetable dishes, often featuring olive oil and garlic.