Rocco's Italian Grille & Bar

A selection of Italian cold cuts, marinated vegetables and cheese.

Traditional assorted appetizer of Italy's finest.

Ask your server for our daily surprise bruschetta.

The island of Capri's most famous appetizer with sliced mozzarella, ripe tomatoes, cold-pressed extra virgin olive oil and fresh basil.

Smoked wild salmon topped with capers, red onions, extra virgin olive oil and lemon.

Named after the 15th century Venetian painter, thinly sliced aged beef drizzled with infused white truffle oil, topped with Parmigiano Reggiano shavings, arugula, capers and lemon.

From the Ligurian Riviera, lightly floured calamari, shrimp and zucchini served with a Sardinian sun-dried aioli.

Shrimp flambéed with a Vecchia Romagna Brandy and finished in a Gorgonzola cheese reduction.

A Calabrian treasured recipe of roasted mushroom caps filled with a mixture of sausage, red bell peppers, shallots and Mascarpone cheese.

Imported Canadian mussels and baby clams steamed with Pinot Grigio wine in a light herbed broth.

Spring mix, diced tomatoes, grilled red onions served with our house vinaigrette.

Chopped Romaine hearts tossed in our homemade Caesar dressing served with mini croutons and shaved parmesan cheese.

Arugula, julienne tomatoes, Parmigiano shaves in extra virgin olive oil and lemon dressing.

Soup of the Day.

Risotto of the Day.

Linguine served with imported whole baby clams and your choice of red or white clam sauce.

Daily Specials of homemade ravioli.

Artichoke hearts, mixed mushrooms, sun-dried tomatoes and arugula, tossed with garlic, olive oil and shaves of Parmigiano.

Traditional Roman dish of Pecorino Romano cheese and freshly cracked black pepper with ricotta salata.

Pappardelle tossed in a wild boar sauce.

Fresh fettuccine tossed with an authentic Bolognese ragu style meat sauce.

Fresh fettuccine tossed in our award-winning tomato sauce.

Sauteed pieces of extra lean sausage and onions with white wine fresh herbs and finished with a light cream sauce.

Penne tossed with Italian sausage, red bell peppers and cherry tomatoes.

Papardelle with shrimp, scallops and lobster braised in a white wine tomato basil cream sauce topped with shaved Parmigiano Reggiano cheese and basil.

Homemade pasta sheets layered with mozzarella, Parmigiano, Bolognese style ragu and an Italian style bechamel sauce.

Bucatini with prosciutto, mushrooms and peas, sheep's milk cheese and freshly cracked black pepper.

Shrimp, scallops, lobster, mussels and clams sautéed with garlic, white wine and fresh tomatoes.

Spaghetti sautéed with Italian pancetta and prosciutto in a creamy egg yolk pecorino sauce.

Spaghettii with olives, red pepper flakes, garlic and oil.

With choice of sauce (longer wait due to cooking time).

Fresh catch of the day.

Pan- seared salmon in a white wine, artichoke hearts and caper sauce.

Grilled large prawns marinated in herbs and olive oil served with house vegetables and roasted potatoes.

Chicken breast pan seared, topped with fresh tomato and smoked mozzarella in a white wine and demi-glace sauce.

Chicken breast with tomato sauce, mozzarella, served with penne pasta.

Lightly breaded chicken breast fried in extra virgin olive oil served with house salad.

Breast of chicken, pan seared in a white wine, capers and artichoke hearts sauce.

Italian herb marinated breast of chicken grilled to perfection served with house vegetables, potatoes with a balsamic drizzle.

Chicken breast with mushroom Marsala sauce.

Baked eggplant topped with marinara, basil, whole milk and bufala mozzarella.

Veal scaloppine with mushrooms and Marsala sauce.

Veal sautéed with tender artichoke hearts in a white wine sauce.

Veal scaloppini, fresh sage and prosciutto in a white wine sauce.

Veal scaloppine topped with roasted peppers, prosciutto and Fontina cheese deglazed with white wine, finished with a rich demi glace sauce and served with vegetables of the day.

Veal scaloppine, capers, oregano, in a light tomato and white wine sauce.

Veal T-Bone grilled with assorted mushrooms and infused rosemary in a Chardonnay sauce.

New York Strip steak, pan seared, flambéed with Cognac in a light mustard (Dijon) demi glace and Madagascar green peppercorns.

Grilled steak topped with whipped herbed butter.

Grilled veal chop served with wild imported mixed mushrooms in a cognac sauce.

Beef tenderloin topped with a melted imported Gorgonzola sauce served over roasted potatoes.

Free range lamb chops slightly flattened, marinated in a light garlic rosemary marinade, grilled to perfection.

Flattened veal chop lightly breaded and sautéed in olive oil, served with fresh diced tomatoes, arugula, radicchio, lemon juice, balsamic vinegar and extra virgin olive oil.

Rigatoni pasta tossed with sautéed pieces of extra lean sausage and onions with white wine fresh herbs and finished with a light cream sauce

Penne pasta tossed with an authentic Bolognese ragu style meat sauce finished with a gorgonzola cheese reduction

From the Ligurian Riviera, lightly floured calamari, shrimp and zucchini served with a Sardinian sun-dried tomato aioli

Smoked wild salmon topped with capers, red onions, extra virgin olive oil and lemon

The island of Capri's famous salad with sliced mozzarella, ripe tomatoes, cold-pressed extra virgin olive oil and fresh basil

Shrimp flambeed with a Vecchia Romagna Brandy and finished in a Gorgonzola cheese reduction

Thinly sliced aged beef drizzled with infused white truffle lemon oil, topped with Capers, Arugula, and Parmigiano Reggiano shavings

A Calabrian treasured recipe of roasted Mushroom caps filled with a mixture of sausage, red bell peppers, shallots and Mascarpone cheese

Bruschetta with the chef's choice of daily toppings

Cold dish of Speck (smoked prosciutto), Cheese and Olives