Triola's Kitchen

Italian home-style salad

Crisp romaine and garlic croutons in a spicy Caesar dressing. Add chicken or shrimp for an additional charge

Ice burg wedge with pecan smoked bacon, sliced red onions, roma tomatoes, and bleu cheese dressing

Sliced tomatoes, homemade Mozzarella, and basil

Spinach, sun-dried tomatoes, pancetta, and warm goat cheese in aged port wine vinaigrette. Add chicken or shrimp for an additional charge

Sliced beef steak tomatoes on a bed of radicchio and arugula. Topped with hearts of palm, artichokes hearts, and jumbo crab. Finished with balsamic vinaigrette, gorgonzola cheese dressing black roe caviar

Beef tenderloin sliced paper thin and topped with garlic, capers, lemon, Parmesan cheese, and extra virgin olive oil

Colossal shrimp with roma tomatoes, basil, garlic, radicchio, and arugula. Sautéed in white wine and lemon. Served over grilled bread

Fresh Mozzarella battered and baked. Served with marinara and toast points

Crispy pasta chips covered in Alfredo with Mozzarella cheese, sliced pepperoncini, tomatoes, red onion, and chicken

Black mussels in a white wine cream sauce with garlic and parsley

Mushroom caps filled with veal and breadcrumbs topped with Fontina cheese and finished with lemon-butter basil sauce

Classic Alfredo with mushrooms, peas, and your choice of chicken or shrimp

Penne pasta with chicken, peas, mushrooms, roma tomatoes, pancetta, basil, and marsala wine sauce

Frank's special recipe of baked layers of pasta filled with ground meat, Ricotta and Mozzarella cheeses, and basil pesto

Fresh scallops, black olives, peas, red onion, and roma tomatoes tossed in a saffron butter sauce

Spaghetti tossed in marinara with Frank's famous meatballs

With spicy Italian sausage, Suga Rosa, and Mozzarella cheese

Penne pasta with carrots, peas, roma tomatoes, and mushrooms grilled chicken, tossed in a garlic-basil broth

A blend of spinach, mushrooms, and roasted eggplant. Topped with Alfredo and marinara

Sautéed baby clams with white wine, Italian parsley, butter, and garlic

Grilled chicken breast covered with herbs, sun-dried tomatoes, and goat cheese topped with balsamic vinaigrette

Chicken breast breaded in Italian breadcrumbs and Parmesan cheese, baked and topped with lemon butter mushroom sauce

Chicken breast stuffed with Italian sausage, and Mozzarella cheese. Served on a bed of sautéed spinach and topped with marsala sauce

Grilled chicken breast topped with artichoke hearts, and mushrooms in a caper lemon sauce

Breaded chicken breast covered with marinara and Mozzarella cheese

Filet of salmon grilled and topped with lump crabmeat, blueberry vinaigrette, lemon butter, and balsamic glaze

Chef Frank's seafood of the day from fish, crab lobster creations

Baked layers of pasta filled with shrimp, crab, and lobster. Then topped with pesto cream and lobster bisque

Veal scallopini breaded with Italian breadcrumbs, topped with lemon butter mushroom sauce. Add crab for an additional charge

Rack of lamb, grilled and topped with blueberry, jalapeño, and mint demi reduction

8 oz. Prime beef filet of beef tenderloin stuffed with goat cheese and topped off with a marsala mushroom sauce

Breaded veal scallopini covered with marinara and Mozzarella cheese. Served with pasta marinara

Veal shank cooked to perfection and topped with a Chianti reduction of peas, mushrooms, carrots, red onion, and roma tomatoes. Served on a bed of marsala risotto

Lady fingers soaked in espresso, Kahlua, Tia Maria, and chocolate with a sweet mascarpone cheese icing

Flourless chocolate cake with a hint of espresso

Traditional Sicilian cannoli wafers filled with sweet Ricotta cheese, pistachios, and chocolate chips

Sponge cake with sweet mascarpone Ricotta cheese icing and fresh strawberries

Graham cracker crust with a Ricotta and cream cheese filling

Azzarelli's famous key lime pie with a chocolate chip cookie dough crust

Italian home-style salad

Crisp romaine and garlic croutons in a spicy Caesar dressing. Add chicken or shrimp for an additional charge

Ice burg wedge with pecan smoked bacon, sliced red onions, roma tomatoes, and bleu cheese dressing

Sliced tomatoes, homemade Mozzarella, and basil

Spinach, sun-dried tomatoes, pancetta, and warm goat cheese in aged port wine vinaigrette. Add chicken or shrimp for an additional charge

Sliced beef steak tomatoes on a bed of radicchio and arugula. Topped with hearts of palm, artichokes hearts, and jumbo crab. Finished with balsamic vinaigrette, gorgonzola cheese dressing black roe caviar

Beef tenderloin sliced paper thin and topped with garlic, capers, lemon, Parmesan cheese, and extra virgin olive oil

Colossal shrimp with roma tomatoes, basil, garlic, radicchio, and arugula. Sautéed in white wine and lemon. Served over grilled bread

Fresh Mozzarella battered and baked. Served with marinara and toast points

Crispy pasta chips covered in Alfredo with Mozzarella cheese, sliced pepperoncini, tomatoes, red onion, and chicken

Black mussels in a white wine cream sauce with garlic and parsley

Mushroom caps filled with veal and breadcrumbs topped with Fontina cheese and finished with lemon-butter basil sauce

Classic Alfredo with mushrooms, peas, and your choice of chicken or shrimp

Penne pasta with chicken, peas, mushrooms, roma tomatoes, pancetta, basil, and marsala wine sauce

Frank's special recipe of baked layers of pasta filled with ground meat, Ricotta and Mozzarella cheeses, and basil pesto

Fresh scallops, black olives, peas, red onion, and roma tomatoes tossed in a saffron butter sauce

Spaghetti tossed in marinara with Frank's famous meatballs

With spicy Italian sausage, Suga Rosa, and Mozzarella cheese

Penne pasta with carrots, peas, roma tomatoes, and mushrooms grilled chicken, tossed in a garlic-basil broth

A blend of spinach, mushrooms, and roasted eggplant. Topped with Alfredo and marinara

Sautéed baby clams with white wine, Italian parsley, butter, and garlic

Grilled chicken breast covered with herbs, sun-dried tomatoes, and goat cheese topped with balsamic vinaigrette

Chicken breast breaded in Italian breadcrumbs and Parmesan cheese, baked and topped with lemon butter mushroom sauce

Chicken breast stuffed with Italian sausage, and Mozzarella cheese. Served on a bed of sautéed spinach and topped with marsala sauce

Grilled chicken breast topped with artichoke hearts, and mushrooms in a caper lemon sauce

Breaded chicken breast covered with marinara and Mozzarella cheese

Filet of salmon grilled and topped with lump crabmeat, blueberry vinaigrette, lemon butter, and balsamic glaze

Chef Frank's seafood of the day from fish, crab & lobster creations

Baked layers of pasta filled with shrimp, crab, and lobster. Then topped with pesto cream and lobster bisque

Veal scallopini breaded with Italian breadcrumbs, topped with lemon butter mushroom sauce. Add crab for an additional charge

Rack of lamb, grilled and topped with blueberry, jalapeño, and mint demi reduction

8 oz. Prime beef filet of beef tenderloin stuffed with goat cheese and topped off with a marsala mushroom sauce

Breaded veal scallopini covered with marinara and Mozzarella cheese. Served with pasta marinara

Veal shank cooked to perfection and topped with a Chianti reduction of peas, mushrooms, carrots, red onion, and roma tomatoes. Served on a bed of marsala risotto

Lady fingers soaked in espresso, Kahlua, Tia Maria, and chocolate with a sweet mascarpone cheese icing

Flourless chocolate cake with a hint of espresso

Traditional Sicilian cannoli wafers filled with sweet Ricotta cheese, pistachios, and chocolate chips

Sponge cake with sweet mascarpone Ricotta cheese icing and fresh strawberries

Graham cracker crust with a Ricotta and cream cheese filling

Azzarelli's famous key lime pie with a chocolate chip cookie dough crust