Via Roma Italian Restaurant Menu

Spring mix with tomatoes, cucumbers, red onion, olives, and artichoke hearts. Your choice of homemade vinaigrette, ranch, or bleu chesse dressing.

Romaine lettuce, homade caesar dressing, parmesean cheese, and croutons.

Four slices of Buffalo mozzarella and Heirloom tomatoes with extra virgin olive oil and a balsamic reduction.

Portobello mushroom with 3 jumbo shrimp, fresh mozzarella cheese, roasted bell pepper, asparagus, served with a white wine and lemon sauce.

3 Crab Cakes served with arugula and a homemade remoulade sauce.

Fried calamari served with homemade marinara.

Romaine lettuce with Buffalo mozzarella, tomatoes, red onion, artichoke hearts, and our homemade vinaigrette.

Spring mix with tomatoes, cucumbers, red onion, feta cheese, and kalamata olives with our homemade vinaigrette.

Baby spinach topped with crispy bacon, finished with homemade orange vinaigrette dressing, and served with three medallions of fried goat cheese

Savory Italian sausage sautéed with shiitake and cremini mushrooms, fresh cut bell peppers, diced red onions, and garlic, served with a champagne sauce.

Sautéed penne pasta in a Vodka and parmesean cheese sauce infused with fresh marinara, topped with fresh basil. Add sautéed chicken or grilled shrimp.

Spaghetti marinara served with two 4.5oz. meatballs.

Two large pasta shells stuffed with a mixture of ricotta, mozzarella, parmesean, and Romano cheese, topped with our homemade marinara.

Cheese filled tortellini in a light cream sauce with pancetta and green peas.

Beef-filled ravioli sautéed with pancetta, shiitake and cremini mushrooms, and onions in a cream sauce.

Served plain or with your choice of sautéed chicken or grilled shrimp.

Lightly fried eggplant is then layered and baked with our homemade marinara, topped with fresh mozzarella.

Chicken breast topped with prosciutto, roasted bell peppers, mushrooms, mozzarella cheese baked in a marinara sauce infused with light cream.

Chicken breast lightly floured then sautéed in a tangy wine wine and lemon infused sauce served with mixed vegetables and roasted potatoes.

Chicken breast lightly floured then sautéed with shiitake and cremini mushrooms in a marsala wine sauce served with mixed vegetables and roasted potatoes.

Prime veal medallions topped with fresh mozzarella then sautéed with shiitake and cremini mushrooms in a brandy cream sauce reduction, served with mixed vegetables and roasted potatoes.

Prime veal medallions lightly floured then sautéed with shiitake and cremini mushrooms in a marsala wine sauce, served with mixed vegetables and roasted potatoes.

Prime veal medallions lightly floured then sautéed in a tangy wine wine and lemon infused sauce, served with mixed vegetables and roasted potatoes.

Jumbo shrimp sautéed in a creamy brandy Dijon mustard sauce with shiitake and cremini mushrooms, served over angel hair.

A baked wild-caught fillet of grouper, stuff with fresh crab meat that is mixed with bell peppers and ricotta cheese, topped with our signature lobster sauce and roasted bell peppers, served with grilled asparagus and mashed potatoes.

12oz. crispy New Zealand Salmon fillet, grilled to perfection, served with mixed vegetables, roasted potatoes, and a brandy Dijon mustard sauce on the side.

A Sicilian delicacy, the Spot Tail fillet is sautéed with shiitake and cremini mushrooms, cherry tomatoes in a light brandy cream sauce reduction, topped with two jumbo shrimp, served over a bed of angel hair pasta.

9oz. Chilean Sea Bass fillet sautéed with fresh tomatoes, black olives, capers, onions, and fresh basil, served with mixed vegetables and roasted potatoes.

Sautéed black mussels, jumbo shrimp, scallops, little neck clams, and calamari with fresh diced tomatoes and garlic in a champagne and lemon reduction, served over linguine pasta.

10oz. Tuna fillet, cooked medium rare, sliced and served over a bed of arugula tossed in our homemade citrus vinaigrette, served with mixed vegetables and roasted potatoes.

Corkscrew pasta sauteéd with shiitake and cremini mushrooms, jumbo shrimp, fresh asparagus, and saffron light wine and cream reduction.

10oz. Center cut prime fillet mignon stuffed with two jumbo shrimp, served with mixed vegetables and roasted potatoes.

18oz. New York Strip, served with mixed vegetables and roasted potatoes.

18oz Ribeye, served with mixed vegetables and roasted potatoes.

Five tender lamb chop medallions cooked medium rare, served with a side of spaghetti putanesca.

10oz. Prime Elk tenderloin, served with grilled asparagus and mashed potatoes.

18oz T-Bone Prime meat grilled to perfection, served with a side of grilled asparagus and of garlic mashed potatoes.

Custard with a caramelized sugar crust.

A tubular, crunchy pastry shell stuffed with a sweeted filling of whipped ricotta and bits of chocolate.