Caffe Italia Trattoria
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
27 | 28 | 29 | 30 | 10/1 | 2 | 3 |
4 | 5 | 6 | 7 | 8 | 9 | 10 |
11 | 12 | 13 | 14 | 15 | 16 | 17 |
18 | 19 | 20 | 21 | 22 | 23 | 24 |
Inviting Italian Trattoria and Bar
Ratings
Reviews
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Menu
crispy fried calamari tossed with arugula, cherry tomato and hot banana peppers. drizzled with a garlic aioli.
sauteed calamari tossed with arugula, cherry tomato and hot banana peppers.
egg-battered eggplant stuffed with ricotta and spinach topped with mozzarella and served in tomato sauce.
breaded eggplant layered with fresh basil, mozzarella an tomato sauce served in a homemade pesto cream.
pei mussels sautéed with fresh tomato seafood broth or white wine and garlic.
sirloin steak and cheese in a crispy egg roll served with spicy dipping sauce.
haddock, salmon, scallops, shrimp and crab classically prepared and served with chef’s special spicy sauce.
pan-seared jumbo scallops served with spinach and topped with roasted pepper with balsamic reduction.
artichokes with gorgonzola and walnut wrapped in proscuitto drizzled with balsamic glaze.
risotto cakes filled with bolognese sauce and mozzarella, breaded and served with plum tomato sauce.
sauteed with chardonnay wine and fresh dill served over crispy polenta.
served with plum tomato sauce and fresh ricotta.
vine ripe tomatoes, fresh mozzarella, basil and extra virgin olive oil garnished with arugula.
topped with roasted peppers, shaved parmigiana-reggiano, extra virgin olive oil and white balsamic dressing.
classic caesar salad with home-made dressing.
romaine lettuce, plum tomato, red onion, extra virgin olive oil and aged balsamic vinegar.
baby greens, imported goat cheese, sweet roasted hazelnuts, red onion, evoo and a touch of lemon.
baby greens, pears, gorgonzola and walnuts topped with crispy prosciutto and white balsamic dressing.
baby greens, goat cheese, grilled asparagus, and walnuts with a blood orange vinaigrette dressing.
cup or bowl priced daily.
spaghetti and meatballs served with tomato sauce.
fresh potato gnocchi with chicken, cherry tomatoes and fresh mozzarella in basil pesto cream.
ricotta cheese ravioli served with tomato sauce.
jumbo shrimp sautéed with garlic, parsley and lemon in white wine sauce tossed with linguini.
fettuccini pasta sautéed with sausage, sun-dried tomatoes, broccoli rabe, garlic and extra virgin olive oil with a touch of pecorino romano cheese.
combination of shrimp, scallops, calamari, mussels and clams sautéed and served in spicy tomato sauce over linguini.
littlenecks sautéed with evoo, parsley, garlic and white wine over linguini with red or white sauce.
butternut squash ravioli with roasted pignoli and golden raisins in a brown butter sage sauce with a touch of marsala wine.
fresh pappardelle tossed with classic meat sauce.
penne tossed with garlic, capers, kalamata olives and anchovies with a spicy plum tomato sauce.
cheese tortolloni tossed with sauteed chicken, prosciutto, fresh peas and mushrooms in an alfredo sauce.
chef’s double stuffed lobster ravioli with roasted tomato and basil sauce.
aborio rice cooked with shrimp and arugula, parmesan and lemon zest.
aborio rice cooked with shrimp and arugula, parmesan and lemon zest.
egg-battered breast sauteéd with mushrooms, white wine and lemon sauce. served with broccoli rabe.
sauteéd boneless breast topped with fresh sage, parma prosciutto and melted fresh mozzarella in a chardonnay wine sauce. served with roasted potatoes.
sauteéd with mushrooms and prosciutto in a delicate sweet marsala wine sauce.
sauteéd breasts with artichoke hearts, fresh cherry tomatoes and baby spinach in a white wine sauce.
breaded cutlet topped with rich plum tomato sauce and melted mozzarella. served with a side of penne.
pan-seared breasts topped with fresh mozzarella, and fresh basil tomato sauce. served with roasted potatoes.
pan-seared atlantic salmon encrusted with roasted pistachio served with risotto primavera and a lemon sauce.
egg battered shrimp sautéed in grand marnier sauce served with risotto primavera.
with a lemon caper chardonnay sauce and grilled asparagus.
pan-seared scallops over roasted butternut squash risotto cakes finished in a brown maple butter sage sauce.
grilled marinated shrimp served over baby greens tossed with white balsamic and extra virgin olive oil. served with grilled zucchini and summer squash.
salmon, shrimp and scallops served with fennel, radicchio and orange salad, finished in an orange vinaigrette.
grilled salmon served on baby field greens with grilled zucchini, summer squash and asparagus finished with a balsamic reduction.
served with broccoli rabe and homemade potato fries dusted with parmesan and rosemary. finished with a gorgonzola aioli and agro-dolce tomato relish.
marinated grilled semi-boneless cornish hen served with sauteed escarole and crispy polenta. finished with a caper berry lemon sauce.
grilled lollipop lamb chops seasoned with fresh herbs served with apricot risotto and finished with a balsamic fig reduction.
grilled pizza topped with figs, prosciutto, arugula and fresh mozzarella. drizzled with balsamic reduction.
fresh plum tomato, mozzarella and basil.
our own tomato sauce topped with mozzarella.
mozzarella, goat cheese, roasted peppers and sausage.
your choice of pasta with red sauce or garlic and oil.
with parmesan and rosemary
crispy fried calamari tossed with arugula, cherry tomato and hot banana peppers. drizzled with a garlic aioli.
sauteed calamari tossed with arugula, cherry tomato and hot banana peppers.
egg-battered eggplant stuffed with ricotta and spinach topped with mozzarella and served in tomato sauce.
breaded eggplant layered with fresh basil, mozzarella an tomato sauce served in a homemade pesto cream.
pei mussels sautéed with fresh tomato seafood broth or white wine and garlic.
sirloin steak and cheese in a crispy egg roll served with spicy dipping sauce.
haddock, salmon, scallops, shrimp and crab classically prepared and served with chef’s special spicy sauce.
pan-seared jumbo scallops served with spinach and topped with roasted pepper with balsamic reduction.
artichokes with gorgonzola and walnut wrapped in proscuitto drizzled with balsamic glaze.
risotto cakes filled with bolognese sauce and mozzarella, breaded and served with plum tomato sauce.
sauteed with chardonnay wine and fresh dill served over crispy polenta.
served with plum tomato sauce and fresh ricotta.
vine ripe tomatoes, fresh mozzarella, basil and extra virgin olive oil garnished with arugula.
topped with roasted peppers, shaved parmigiana-reggiano, extra virgin olive oil and white balsamic dressing.
classic caesar salad with home-made dressing.
romaine lettuce, plum tomato, red onion, extra virgin olive oil and aged balsamic vinegar.
baby greens, imported goat cheese, sweet roasted hazelnuts, red onion, evoo and a touch of lemon.
baby greens, pears, gorgonzola and walnuts topped with crispy prosciutto and white balsamic dressing.
baby greens, goat cheese, grilled asparagus, and walnuts with a blood orange vinaigrette dressing.
cup or bowl priced daily.
spaghetti and meatballs served with tomato sauce.
fresh potato gnocchi with chicken, cherry tomatoes and fresh mozzarella in basil pesto cream.
ricotta cheese ravioli served with tomato sauce.
jumbo shrimp sautéed with garlic, parsley and lemon in white wine sauce tossed with linguini.
fettuccini pasta sautéed with sausage, sun-dried tomatoes, broccoli rabe, garlic and extra virgin olive oil with a touch of pecorino romano cheese.
combination of shrimp, scallops, calamari, mussels and clams sautéed and served in spicy tomato sauce over linguini.
littlenecks sautéed with evoo, parsley, garlic and white wine over linguini with red or white sauce.
butternut squash ravioli with roasted pignoli and golden raisins in a brown butter sage sauce with a touch of marsala wine.
fresh pappardelle tossed with classic meat sauce.
penne tossed with garlic, capers, kalamata olives and anchovies with a spicy plum tomato sauce.
cheese tortolloni tossed with sauteed chicken, prosciutto, fresh peas and mushrooms in an alfredo sauce.
chef’s double stuffed lobster ravioli with roasted tomato and basil sauce.
aborio rice cooked with shrimp and arugula, parmesan and lemon zest.
aborio rice cooked with shrimp and arugula, parmesan and lemon zest.
egg-battered breast sauteéd with mushrooms, white wine and lemon sauce. served with broccoli rabe.
sauteéd boneless breast topped with fresh sage, parma prosciutto and melted fresh mozzarella in a chardonnay wine sauce. served with roasted potatoes.
sauteéd with mushrooms and prosciutto in a delicate sweet marsala wine sauce.
sauteéd breasts with artichoke hearts, fresh cherry tomatoes and baby spinach in a white wine sauce.
breaded cutlet topped with rich plum tomato sauce and melted mozzarella. served with a side of penne.
pan-seared breasts topped with fresh mozzarella, and fresh basil tomato sauce. served with roasted potatoes.
pan-seared atlantic salmon encrusted with roasted pistachio served with risotto primavera and a lemon sauce.
egg battered shrimp sautéed in grand marnier sauce served with risotto primavera.
with a lemon caper chardonnay sauce and grilled asparagus.
pan-seared scallops over roasted butternut squash risotto cakes finished in a brown maple butter sage sauce.
grilled marinated shrimp served over baby greens tossed with white balsamic and extra virgin olive oil. served with grilled zucchini and summer squash.
salmon, shrimp and scallops served with fennel, radicchio and orange salad, finished in an orange vinaigrette.
grilled salmon served on baby field greens with grilled zucchini, summer squash and asparagus finished with a balsamic reduction.
served with broccoli rabe and homemade potato fries dusted with parmesan and rosemary. finished with a gorgonzola aioli and agro-dolce tomato relish.
marinated grilled semi-boneless cornish hen served with sauteed escarole and crispy polenta. finished with a caper berry lemon sauce.
grilled lollipop lamb chops seasoned with fresh herbs served with apricot risotto and finished with a balsamic fig reduction.
grilled pizza topped with figs, prosciutto, arugula and fresh mozzarella. drizzled with balsamic reduction.
fresh plum tomato, mozzarella and basil.
our own tomato sauce topped with mozzarella.
mozzarella, goat cheese, roasted peppers and sausage.
your choice of pasta with red sauce or garlic and oil.
with parmesan and rosemary
crispy fried calamari tossed with arugula, cherry tomato and hot banana peppers. drizzled with a garlic aioli.
sauteed calamari tossed with arugula, cherry tomato and hot banana peppers.
egg-battered eggplant stuffed with ricotta and spinach topped with mozzarella and served in tomato sauce.
breaded eggplant layered with fresh basil, mozzarella an tomato sauce served in a homemade pesto cream.
pei mussels sautéed with fresh tomato seafood broth or white wine and garlic.
sirloin steak and cheese in a crispy egg roll served with spicy dipping sauce.
haddock, salmon, scallops, shrimp and crab classically prepared and served with chef’s special spicy sauce.
pan-seared jumbo scallops served with spinach and topped with roasted pepper with balsamic reduction.
artichokes with gorgonzola and walnut wrapped in proscuitto drizzled with balsamic glaze.
risotto cakes filled with bolognese sauce and mozzarella, breaded and served with plum tomato sauce.
sauteed with chardonnay wine and fresh dill served over crispy polenta.
served with plum tomato sauce and fresh ricotta.
vine ripe tomatoes, fresh mozzarella, basil and extra virgin olive oil garnished with arugula.
topped with roasted peppers, shaved parmigiana-reggiano, extra virgin olive oil and white balsamic dressing.
classic caesar salad with home-made dressing.
romaine lettuce, plum tomato, red onion, extra virgin olive oil and aged balsamic vinegar.
baby greens, imported goat cheese, sweet roasted hazelnuts, red onion, evoo and a touch of lemon.
baby greens, pears, gorgonzola and walnuts topped with crispy prosciutto and white balsamic dressing.
baby greens, goat cheese, grilled asparagus, and walnuts with a blood orange vinaigrette dressing.
cup or bowl priced daily.
spaghetti and meatballs served with tomato sauce.
fresh potato gnocchi with chicken, cherry tomatoes and fresh mozzarella in basil pesto cream.
ricotta cheese ravioli served with tomato sauce.
jumbo shrimp sautéed with garlic, parsley and lemon in white wine sauce tossed with linguini.
fettuccini pasta sautéed with sausage, sun-dried tomatoes, broccoli rabe, garlic and extra virgin olive oil with a touch of pecorino romano cheese.
combination of shrimp, scallops, calamari, mussels and clams sautéed and served in spicy tomato sauce over linguini.
littlenecks sautéed with evoo, parsley, garlic and white wine over linguini with red or white sauce.
butternut squash ravioli with roasted pignoli and golden raisins in a brown butter sage sauce with a touch of marsala wine.
fresh pappardelle tossed with classic meat sauce.
penne tossed with garlic, capers, kalamata olives and anchovies with a spicy plum tomato sauce.
cheese tortolloni tossed with sauteed chicken, prosciutto, fresh peas and mushrooms in an alfredo sauce.
chef’s double stuffed lobster ravioli with roasted tomato and basil sauce.
aborio rice cooked with shrimp and arugula, parmesan and lemon zest.
aborio rice cooked with shrimp and arugula, parmesan and lemon zest.
egg-battered breast sauteéd with mushrooms, white wine and lemon sauce. served with broccoli rabe.
sauteéd boneless breast topped with fresh sage, parma prosciutto and melted fresh mozzarella in a chardonnay wine sauce. served with roasted potatoes.
sauteéd with mushrooms and prosciutto in a delicate sweet marsala wine sauce.
sauteéd breasts with artichoke hearts, fresh cherry tomatoes and baby spinach in a white wine sauce.
breaded cutlet topped with rich plum tomato sauce and melted mozzarella. served with a side of penne.
pan-seared breasts topped with fresh mozzarella, and fresh basil tomato sauce. served with roasted potatoes.
pan-seared atlantic salmon encrusted with roasted pistachio served with risotto primavera and a lemon sauce.
egg battered shrimp sautéed in grand marnier sauce served with risotto primavera.
with a lemon caper chardonnay sauce and grilled asparagus.
pan-seared scallops over roasted butternut squash risotto cakes finished in a brown maple butter sage sauce.
grilled marinated shrimp served over baby greens tossed with white balsamic and extra virgin olive oil. served with grilled zucchini and summer squash.
salmon, shrimp and scallops served with fennel, radicchio and orange salad, finished in an orange vinaigrette.
grilled salmon served on baby field greens with grilled zucchini, summer squash and asparagus finished with a balsamic reduction.
served with broccoli rabe and homemade potato fries dusted with parmesan and rosemary. finished with a gorgonzola aioli and agro-dolce tomato relish.
marinated grilled semi-boneless cornish hen served with sauteed escarole and crispy polenta. finished with a caper berry lemon sauce.
grilled lollipop lamb chops seasoned with fresh herbs served with apricot risotto and finished with a balsamic fig reduction.
grilled pizza topped with figs, prosciutto, arugula and fresh mozzarella. drizzled with balsamic reduction.
fresh plum tomato, mozzarella and basil.
our own tomato sauce topped with mozzarella.
mozzarella, goat cheese, roasted peppers and sausage.
your choice of pasta with red sauce or garlic and oil.
with parmesan and rosemary
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