Stella D’oro Menu

Deep-fried squid rings with cherry peppers.

Baked shrimp in garlic, oil, lemon, butter, white wine sauce topped with oregano.

Jumbo shrimp served with spicy cocktail sauce.

Shrimp wrapped in prosciutto, sautéed with garlic and olive oil over spinach.

Littleneck clams topped with roasted red peppers and bacon baked in a lemon white wine sauce.

Sauteed in garlic & oil or marinara sauce. (white or red).

Fried mozzarella topped with chef's special cognac brown sauce, onions, and capers.

With spinach, garlic, olive oil, topped with gorgonzola cheese & balsamic glaze.

Fresh eggplant stuffed with prosciutto, roasted red peppers, and ricotta cheese, topped with mozzarella and marinara sauce.

Clams sautéed in marinara sauce.

Topped with roasted peppers chunks of crab meat & a brandy cream sauce.

Toasted bread topped with kalamata olives, tomatoes, capers, onions, cherry peppers & gorgonzola cheese, drizzled with olive oil.

Broiled shrimp, scallops, stuffed mushrooms, clams casino & fried mozzarella with a touch of marinara, all finished in a lemon, butter, white wine sauce.

Mushrooms with seafood stuffing.

Crisp romaine lettuce tossed in Caesar dressing topped with chicken.

Crisp romaine lettuce tossed in Caesar dressing topped with salmon.

Crisp romaine lettuce tossed in Caesar dressing topped with shrimp.

Fresh mozzarella, roasted red peppers, red onion, olives, fresh and sundried tomatoes with house dressing.

Arugula, goat cheese, kalamata olives, grape tomatoes, red onions, balsamic dijon vinaigrette

Basil drizzled with olive oil & balsamic vinaigrette.

Fresh cucumbers, tomatoes, peppers, Kalamata olives and onions, topped with goat cheese, oil and vinegar.

Fresh salad mix topped with cucumbers, plum tomatoes, olives, and carrots

Gnocchi with shrimp, spinach, fresh and sun-dried tomatoes sauteed in garlic and olive oil.

Rigatoni with shiitake mushrooms and shrimp in a pink vodka sauce.

Rigatoni with Italian sausage, chicken, hot cherry peppers, fresh and sundried tomatoes sautéed with garlic and olive oil in a white wine sauce and a touch of marinara.

Sauteed with shiitake mushrooms, pimentos, and a pesto cream sauce.

Roasted peppers, sun-dried tomatoes, with chicken in a pesto cream sauce.

Sauteed with sausage & broccoli rabe, cherry peppers, garlic & oil.

Boneless pieces of chicken sautéed with chopped sausage, roasted peppers, and artichoke hearts in a garlic and white wine sauce.

Breaded cutlet topped with marinara sauce and mozzarella.

Boneless breast dipped in egg and sautéed in a lemon-butter white wine sauce over spinach.

Boneless chicken breast dipped in egg, topped with prosciutto, roasted peppers in a brandy cream sauce, topped with Stella sharp cheese.

Boneless chicken breast sauteed and topped with eggplant in a marinara sauce with a touch of pesto topped with Stella sharp cheese.

Boneless breast sauteed with capers and pignoli nuts in a lemon butter white wine sauce, serve with steamed broccoli.

Sautéed with shiitake mushroom and cognac brown sauce with a touch of cream served over mashed potatoes.

6 oz Lobster tail and 8 oz. filet mignon served with roasted potatoes and seasoned vegetables.

With roasted potatoes and seasoned vegetables.

With roasted potatoes and seasoned vegetables.

With roasted potatoes and seasoned vegetables.

Two veal scallopini, two shrimp, and a boneless chicken breast dipped in egg and sautéed in a white wine sauce, served over spinach.

Breaded scallopini topped with marinara sauce and mozzarella.

Scallopini layered with prosciutto de Parma and sautéed spinach in a cognac brown sauce.

Scallopini topped with prosciutto, eggplant, and fontina cheese in a light brown sauce and touch of marinara.

Scallopini dipped in egg, topped with prosciutto, fresh mozzarella, and roasted red peppers in a lemon butter white wine sauce.

Scallopini dipped in egg, in a lemon butter white wine sauce served with steamed broccoli.

Shrimp sautéed in a spicy marinara sauce over linguini.

Sauteed shrimp, scallops, and sole, sautéed in a lemon-butter white wine sauce, served over spinach.

Shrimp sautéed with garlic, white wine, and capers over linguini.

Baked salmon filet topped with fresh garlic, tomatoes, and capers in a lemon-butter white wine sauce over primavera risotto.

Bread crumb crusted, topped with cheese in a heavy cream sauce, served with roasted potatoes and vegetables.

Sauteed lobster tail, shrimp, scallops, clams, mussels, and calamari in marinara or white wine garlic sauce over linguini.

Filet of sole dipped in egg, in a lemon butter white wine sauce, over spinach.

Classic cheesecake with a rich, dense, smooth, and creamy consistency.