Rustico Menu

Crispy Calamari, Sandabb and shrimp with spicy chipotle-aioli served on the side

Served in a Spicy fresh tomato-basil sauce

Thin sliced filet of beef, arugula leaves, Manchego cheese shavings

Chopped iceberg, scallop, rock shrimp, broccoli, carrot, grilled zucchini, bell pepper, eggplant tossed with Dijon mustard Vinaigrette

Sliced tomato, roasted bell pepper, grilled zucchini, grilled asparagus and burrata cheese

Assorted baby greens, marinated grilled chicken, apple, raspberry, strawberry, candied walnut, mango and Maui onion

Home made French roll, arugola, avocado and honey mustard dressing

Crispy ciabatta, grill zucchine, eggplant, bell pepper, mushroom and fresh mozzarella

An intensely herb flavored chicken meat sauce

Plum tomato, garlic and fresh herb

In a creamy tomato vodka sauce

Pasta pillows filled with chicken, corn and mushrooms baked with marinara

Layers of tender eggplant, marinara and mozzarella

Ravioli filled with ricotta, Parmigiano and fresh spinach with fresh tomato, basil and melted mozzarella

Served over marinated grilled vegetables

Served with Lemon-butter caper sauce, sautéed spinach, mushroom and mashed potato

Pounded thin and wood grilled topped with spinach, hot bacon dressing and goat cheese

Ricotta and spinach dumpling with brown butter-sage served over Marinara sauce

Imported Parma ham with creamy Apulia burrata

Served with horseradish cocktail sauce

Assorted cured meats and artesian cheeses

Toasted salty almonds, dry cranberry and Manchego cheese with lemon Dijon dressing

Served with creamy blue cheese dressing

Crispy romaine with Caesar dressing and Parmigiano chips

Aged balsamic vinaigrette with fresh goat cheese and candied walnut

With sweet red onions, date, Manchego cheese and pippin apple, candied walnut

Slow cooked white bean soup with ham hock

Ask your server for today's selection

Roasted mushroom, zucchini, roasted pepper, eggplant, asparagus and Vidalia onion

Baby artichokes, Honey Baked Ham, Mushrooms and roasted peppers

Thin crusted pizza with cured Bresaola, arugula and fresh burrata cheese

With spicy Calabrese Salami and Champignon mushroom

Potato dumpling in rich meat sauce from my mother's recipe

Wide ribbon pasta with lamb meat sauce, mushrooms and roasted eggplant

Little ear shaped pasta with tender meat balls cooked in a rich tomato ragu' Francesca's favorite

Julienne of Italian ham, forest mushrooms and English peas in delicate cream sauce

Fresh clams slowly simmered in (your choice) of white wine, garlic or red sauce

Served in tomato marinara with fresh basil

Wrapped in crispy potato crust and served with roasted garlic sauce and seasonal vegetables

Served in spicy tomato-garlic-basil broth

Pan roasted and served with balsamic infused olive oil and spaghetti aglio and olio

Marinade with garlic and rosemary served with bacon Mac & cheese and vegetable

Served over steamed Bock Choy and sweet mash potato and amaretto's

Pepper crusted and served with rosemary potato and sautéed mushroom

My aunt's large meatball slow cooked in a tomato ragu' served over spaghetti

The most tender pork chop slowly oven roasted and served with apple cider sauce

Braised in red wine, mushrooms, vegetables and served over mashed potato

Organic tomato, roasted Vidalia onions, burrata cheese and aged balsamic vinaigrette

Crispy romaine with Caesar dressing and Parmigiano chips

Butter lettuce, radicchio, Belgium endive with blue cheese crumble and caramelized pecan, creamy balsamic dressing

Zucchini, potato, and fresh mint, house salad

Golden crispy Calamari, Shrimp and Sand Dab served with spicy marinara sauce

Lemon-Dijon dressing topped with arugola and Parmigiano shaving

Sautéed asparagus, Parmigiano cheese and fried egg

octopus, shrimp, calamari, scallops, mussels with celery, roasted bell pepper and black olives lemon vinaigrette

Chilled thinly sliced veal, with a creamy tuna and caper sauce

Heirloom tomato and fresh basil with wild shrimp

Layer of fresh pasta with béchamel and Bolognese sauce

Pasta di Gragnano with Prosciutto (Italian ham), Piselli (fresh peas) and Panna (cream sauce)

In a pink Aurora sauce

Chicken breast medallions with fresh artichoke and white wine sauce, served with creamy mash potato

Slow braised in red wine, root vegetables and porcini mushrooms with pappardelle with butter-truffle sauce

Whole grain Dijon mustard sauce served with asparagus and roasted fingerling potato

Served with rice cauliflower primavera and butter-garlic sauce

Almond crusted Sanddab served over sautéed spinach, lemon-capper sauce