Piccolo Trattoria - Vollständiges Menü

shrimp, scallops, calamari, mussels, clams, celery, carrots, onions tossed in lemon olive oil, served over mixed greens

with walnuts, apples, gorgonzola cheese in a warm vinaigrette dressing

baby arugula paired with bermuda onions, kalamata olives, chopped chicken breast, shaved parmesan cheese and tossed in a raspberry vinaigrette

six little-neck clams broiled with our homemade casino mix

sliced italian ham, honey dew melon drizzled with balsamic syrup and shaved parmesan

prosciutto di parma, sopressata, sharp provolone, kalamata olives, marinated artichokes, fire-roasted peppers, fresh mozzarella, grilled marinated vegetables, drizzled with olive oil

cucumbers, cherry tomatoes, bermuda onions, shredded carrots in balsamic vinaigrette

frisee salad, shaved fennel, mandarin orange segments, toasted walnuts, gorgonzola in a citrus vinaigrette

cucumbers, cherry tomatoes, bermuda onions, shredded carrots in balsamic vinaigrette

sliced marinated artichoke hearts, baby arugula, jumbo lump crab meat in lemon extra virgin olive oil

baby greens, bermuda onions, cannellini beans, chopped tomatoes, finished with tuna meat and drizzled with a lemon olive oil dressing

frisee salad, shaved fennel, mandarin orange segments, toasted walnuts, gorgonzola in a citrus vinaigrette

sliced marinated artichoke hearts, baby arugula, jumbo lump crab meat in lemon extra virgin olive oil

fresh mozzarella lightly dusted in bread crumbs, served with fresh tomato and caper wine sauce

sliced beefsteak tomatoes, fresh mozzarella, basil pesto, and extra virgin olive oil

hand-rolled eggplant stuffed with whole milk ricotta cheese topped with tomato sauce and mozzarella cheese

sautéed pancetta with shallots in a parmesan egg emulsion

prosciutto di parma, sopressata, sharp provolone, kalamata olives, marinated artichokes, fire-roasted peppers, fresh mozzarella, grilled marinated vegetables, drizzled with olive oil

pencil-point pasta tossed with basil pesto sauce

sautéed melanzane (eggplant), garlic, toasted pine nuts and basil in a plum tomato sauce

pencil-point pasta tossed with long hot peppers in garlic marinara

sauteed chicken and asparagus, sun-dried tomatoes in a white wine butter sauce

egg noodles in pecorino romano and parmesan sauce

sautéed anchovies, garlic, olives, capers, and chopped tomatoes, served over pasta

.pencil-point pasta tossed with long hot peppers in garlic marinara

with choice of gorgonzola, marinara, or bolognese

bean and noodle

rigatoni pasta folded with prosciutto in vodka cream sauce and a touch of marinara

slow-cooked ground beef, veal with aromatic vegetables and herbs in our marinara sauce, served over thick spaghetti pasta

little-neck clams steamed in garlic white wine or marinara sauce, served over pasta

jumbo asparagus wrapped with parma prosciutto, fontina cheese dusted with seasoned bread crumb and baked, finished with white wine butter sauce

hand-rolled shrimp and crab meat in a spring roll wrap and fried with orange fennel and balsamic reduction

stuffed portobella mushroom baked with sweet italian sausage, crumbled blue cheese, in a garlic white wine sauce

homemade chick pea puree with tahini sauce and roasted eggplant puree, served in a toasted baguette

shredded chicken breast, shiitake mushrooms, green peas in parmesan fondue, served over puff pastry shell

stuffed portobella mushroom baked with sweet italian sausage, crumbled blue cheese, in a garlic white wine sauce

six little-neck clams broiled with our homemade casino mix

grilled ribeye topped with onions, green peppers, tomato sauce, and melted fresh mozzarella

crisp romaine lettuce tossed in homemade caesar dressing, garlic croutons and shaved parmesan

with crab meat baked and served over sautéed spinach in white wine herb sauce

flour-dusted fresh calamari tubes lightly fried, complemented with spicy garlic marinara

tilapia filet dipped in egg batter, sautéed and served in lemon herb sauce

stuffed portobello mushroom with roasted peppers, provolone and spinach

with pine nuts, raisins, and poached pears in a raspberry vinaigrette

vine-ripened tomatoes, fresh mozzarella, fire-roasted peppers, mixed greens drizzled with balsamic glaze and olive oil

cheese-filled ravioli, baby shrimp, fresh tomatoes in aurora sauce

vegetable soup

sautéed asparagus, carrots, peas, eggplant, and cherry tomatoes in a garlic white wine sauce

with your choice of pasta and sauce, red or white, shrimp, scallops, clams, calamari and mussels

choice of chicken (parmesan, marsala, francese, picatta, or cacciatore style)

sliced italian ham, honey dew melon drizzled with balsamic syrup and shaved parmesan

breaded chicken cutlet, lightly fried and topped with baby arugula, kalamata olives, bermuda onions, and cherry tomatoes in lemon extra virgin olive oil and shaved parmesan

pappardelle pasta with sun-dried tomatoes, chicken, in a tomato cream sauce

prosciutto di parma, sopressata, sharp provolone, kalamata olives, marinated artichokes, fire-roasted peppers, fresh mozzarella, grilled marinated vegetables, drizzled with olive oil

grilled atlantic salmon served in a bed of cannellini beans, wilted spinach in port wine reduction sauce

topped with mozzarella

sautéed chicken breast topped with prosciutto, spinach, sage, and fontina cheese in a white wine sauce

finely chopped greens with imported meats and cheeses

fusilli pasta with a mixture of porcini, oyster, shiitake and portobello mushrooms in a mascarpone cream sauce with truffle oil and reggiano parmesan cheese

ear-shaped pasta with grilled chicken, broccoli florets, and sun-dried tomatoes

whole grain tortilla wrap, pesto, bacon, lettuce, tomato, and provolone

sautéed pancetta, onion and garlic in a tomato sauce

chopped tomatoes, onion and basil, roasted mixed mushrooms with truffle oil, fire-roasted pepper with goat cheese

prepared daily by our chef

layered eggplant with tomato sauce and mozzarella cheese

pan fried with sautéed spinach, roasted peppers, and sharp provolone

breaded and fried filet of tilapia served with chipotle mayo, lettuce, tomato, and onion

slow-braised in red wine, herbs, and aromatic vegetables served over truffle-scented whipped yukon gold potatoes

steamed prince edward island mussels in garlic herbs, white wine, or marinara sauce

in marinara topped with mozzarella cheese

pan-seared sea scallops, grilled artichoke with stem, served in limoncello truffle butter sauce and tomato con casse

sautéed veal topped with prosciutto, spinach, sage, and fontina cheese in a white wine sauce

with your choice of pasta and sauce (red or white) shrimp, scallops, clams, calamari and mussels

mushrooms, roasted pepper, zucchini, eggplant, and pesto mayo

sautéed veal topped with prosciutto, spinach, sage, and fontina cheese in a white wine sauce

veal breaded and pan-fried topped with baby arugula, kalamata olives, bermuda onions, and cherry tomatoes in lemon extra virgin olive oil and shaved parmesan

tin-sliced, milk-fed veal prepared your choice parmesan, marsala francese, picatta, or cacciatore style

chick pea fritters served with tahini sauce

.crisp romaine lettuce tossed in homemade caesar dressing, garlic croutons and shaved parmesan

sautéed veal medallions topped with spinach and fresh mozzarella, complimented with baby shrimp and sun-dried tomato in a white wine sauce

tender cuts of filet mignon skewered with onion mushroom, and red peppers, grilled and served over rice

thin-sliced, milk fed veal prepared your choice (parmesan, marsala, francese, picatta, or cacciatore style)

grilled marinated chicken on skewer with tomatoes, bermuda onions, and red pepper, served over rice

free-range whole chicken served with thyme jus

choice of chicken (parmesan, marsala, francese, picatta, or cacciatore style)

sautéed veal medallions topped with spinach and fresh mozzarella, complimented with baby shrimp and sun-dried tomato in a white wine sauce

choice grilled filet mignon served over pancetta mushroom hash and vintage merlot sauce

sautéed chicken breast topped with prosciutto, spinach, sage, and fontina cheese in a white wine sauce

sautéed jumbo lump crab meat with garlic pepper fakes in white wine butter or marinara sauce served over angel hair pasta

our homemade jumbo lump crabcakes baked and complimented with horseradish aioli

served with caramelized onions and provolone

beef and lamb slow-roasted in vertical broiler, served with pita, lettuce, tomato, and tahini sauce

pieces of smoked salmon with sautéed red onion, baby peas in a pink cream sauce

served with broccoli rabe, roasted peppers, sharp provolone, and long hot peppers

chick pea fritters served with tahini sauce

carpaccio-style sliced roasted red beets, goat cheese cake, walnut vinaigrette and frisee salad