Tutto Apposto Cucina Italiana Menu

Crispy calamari and zucchini

Served in a caper plum tomato sauce

Homemade meatballs served with marinara sauce,grated parmigianoand ricotta.

Pan seared pulpo sauteed with grape tomatoes, mixed olivesand sausage over pesto spread.

Layers of beefsteak tomatoes, burrata, imported mortadella,pesto, balsamic and Evoo.

Little neck clams baked to perfection

Clams and mussels with your choice of red or white sauce,served with crostini.

Prosciutto di Parma, mortadella, spicy soppressata, provolonesalami, fresh mozzarella, roasted peppers and mixed olives.

Eggplant rollantini, baked clams, stuffed mushrooms, friedcalamari and grilled shrimp

Mixed greens, fresh strawberries, roasted walnuts, andgorgonzola in a raspberry dressing.

Plum tomatoes, cucumbers, red onions, fresh oregano and Evoo.

Baby arugula, fresh mozzarella, asiago, red onions and grapetomatoes in a homemade balsamic vinaigrette.

Romaine lettuce, shaved Parmigiano, croutons and caesardressing.

Grilled calamari served over mixed greens and bruschetta.

Mussels, calamari, shrimp, scungilli, pulpo, celery, red onionsred peppers, garlic, lemon and Evoo.

Burrata, arugula and pesto

Marinated grilled eggplant, roasted peppers, arugula and freshmozzarella.

Crispy or grilled chicken, sun-dried tomatoes, arugula, pestomayo and burrata.

Fresh mozzarella, roasted peppers, arugula and balsamic glaze.

Saut?ed steak with peppers, onions and provolone

Spicy sausage, peppers, potatoes, onions and smoked mozzarella.

Thin crust square, fresh mozzarella, plum tomatoes, garlic,basil and parmigiano reggiano.

Fresh mozzarella, ricotta, asiago and fontina

Burrata, zucchini, pancetta and hot honey

Ground sausage, nduja, caramelized onions and smoked mozzarella

Spicy soppressta, nduja, kalamata olives, red onions, pomodoroand fresh mozzarella.

Pepperoni cups, hot honey, pomoedoro and fresh mozzarella.

Prosciutto cotto, artichokes, mushrooms, olives, pomodoro andfresh mozzarella.

Pomodoro, fresh mozzarella, basil and EVOO

Mixed mushrooms and white truffle cream topped with Prosciuttodi Parma.

Vodka sauce and fresh mozzarella

Calabrian chili peppers, pomodoro, garlic and basil.

Shallots and garlic in a blush cream sauce.

Baby clams, garlic and white wine.

Creamy pesto sauce topped with fresh burrata.

Saut?ed with broccoli rabe and ground sausage.

Layers of fresh pasta, besciamella, ground beef, marinara andmozzarella.

Ground sausage, red onions and nduja in a cognac cream sauce.

Short rib Ragu, pomodoro, onions and carrots.

Pan-seared wild caught salmon with grape tomatoes and pesto.

Jumbo shrimp topped with toasted breadcrumbs over a creamypolenta.

Bone-in chicken thighs saut??ed with sausage, peppers, onionsand potatoes in a rosermary white wine sauce.

Pat LaFrieda 16 oz. boneless prime New York strip, pan-searedwith rosemary, garlic and butter.

Bone-in double cut pork chop, spicy cherry peppers, and onionsserved over broccoli rabe in a demi glace sauce.

Baked asparagus with roasted garlic breadcrumbs and gratedparmigiano.

Saut?ed peppers, potatoes, onions, garlic and EVOO

Sauteed with pancetta and garlic, topped with hot honey andgrated parmigiano.

Oyster, shitake, and porcini mushrooms saut??ed with garlicEvoo and grated parmgiano.