Trattoria Il Vesuvio Menu

calamari breaded and deep-fried with fresh lemon and marinara sauce

steamed mussels with white wine, garlic, italian parsley and cracked black pepper

grilled sliced eggplant, marinated in garlic, mint, parsley, red wine vinegar and extra virgin olive oil

grilled toasted bread topped with cherry tomatoes, garlic, oregano, basil and olive oil

soup of the day

mixed field greens tossed with our basil dressing, topped with cherry tomatoes, red onions and ricotta salata

mixed field greens tossed with balsamic vinaigrette of virgin olive oil, balsamic vinegar, garlic and shallots, topped with cherry tomatoes and red onions

risotto or vegetable of the day

imported baby clams from new zealand and mussels sauteed in olive oil, garlic, oregano, basil and dried hot pepper in our red wine tomato sauce tossed with linguini

baby clams imported from new zealand sauteed in virgin olive oil, garlic, white wine and parsley, served over linguini

imported linguini in our sauce with kalamata olives, capers, basil, anchovies, tomatoes and garlic

homemade cheese ravioli in our rich marinara sauce

penne in our sauce with tomato, basil, garlic, hot red pepper and olive oil

eggplant breaded sauteed in olive oil, topped with mozzarella cheese and marinara sauce

homemade pasta layered with eggplant, sweet red onions, braised spinach, cheeses and marinara sauce baked in oven

shrimp and salmon baked in oven with sun-dried tomatoes basil butter sauce

chicken breaded sauteed in olive oil, topped with mozzarella cheese and marinara sauce -

sauteed chicken breast in olive oil, garlic and capers, finished with a white wine lemon butter sauce

sauteed chicken breast with a portobella mushroom mix, finished with a marsala wine veal sauce

sauteed chicken breast stuffed with prosciutto and provolone cheese, finished with a shallot white wine butter sauce

12 oz. grilled sirloin steak, served with mushrooms, finished in marsala wine veal sauce

roasted breast of veal stuffed with prosciutto and spinach, finished with a red wine veal sauce

tender medallions of veal sauteed with a portobella mushroom mix, roasted red peppers, shallots, finished with a marsala wine veal sauce

veal breaded and sauteed in olive oil, topped with mozzarella cheese and marinara sauce

fresh veal shank slowly roasted in fresh vegetables and herbs served with risotto

italian tangerine scooped out and refilled with sotbetto made from the same fruit

confectionary cake composed of 3 choux filled with vanilla flavoured chantily cream and all covered with chocolate

the classic tartufo semifreddo, with a zabbaglione ice cream centre covered by a gianduia semifreddo with crushed pralinated hazel nuts and cococa powder

the classic tartufo semifreddo, with a zabaglion ice cream centre covered by a gianduia semifreddo with crushed pralinated hazel nuts and cocaoa powder

the classic tartufo semifreddo, with a coffee ice cream centre, covered by a cappuccino semifreddo with crushed pralinated hazal nuts

frersh lemon galato with a limoncello(lemon liquor) cream center covered with meringue sprinkles

treditional cannoli shell fillled with ricotta and chocolate chip filling

confectionery cake composed of a delicate chocolate mousse on a cocoa spong basel all covered with a thin coating of bitter chocolate

pyramid-shaped bitter chocolate mousse with a molten caramel center, all dusted, with cococa powder