Maurizio's Trattoria Italiana
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Classic Italian Trattoria Dining
Évaluation
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Menu
Toasted ciabatta topped with cherry tomatoes, buffalo mozzarella, prosciutto and fresh basil.
Oven-roasted artichoke hearts filled with Parmigiano, parsley, garlic and mozzarella.
A selection of imported Italian cold cut meats and cheese, served with jam, chef selection.
Thinly-sliced raw filet mignon topped with arugula, extra virgin olive oil, lemon juice, capers and shaved Parmigiano.
Deep-fried baby calamari and rock shrimp served with marinara sauce.
Baby calamari sautéed with garlic and white wine in a spicy marinara sauce.
Mussels and Manila clams sautéed in a roasted garlic and chopped tomato white wine broth.
Soft polenta topped whit gorgonzola cheese, finished with sautéed mushrooms and a touch of white truffle oil.
Organic greens tossed in a balsamic vinaigrette then garnished with carrots, tomatoes and cucumbers.
Hearts of romaine with traditional Caesar dressing, croutons and shaved Parmigiano.
Imported buffalo mozzarella and ripe tomatoes with basil and extra virgin olive oil.
Herb-crusted warm goat cheese served on a bed of organic greens tossed in a tarragon vinaigrette then garnished with thinly sliced red onion and cherry tomatoes.
Organic baby mixed greens, fresh raspberries, sweet gorgonzola cheese, walnuts, and sliced pears tossed in a lemon vinaigrette dressing.
Grilled Portobello mushroom and arugula tossed with a honey truffle dressing and shaved Parmigiano-Reggiano.
Chef's soup of the day.
Fresh homemade fettuccine pasta sautéed with eggplant, mozzarella, cherry tomatoes, basil and shaved Parmigiano.
Fresh homemade pasta tossed in a classic Bolognese-style ragout.
Homemade 100% prime beef meatballs braised in tomato sauce.
Porcini mushrooms, chopped tomatoes, basil, and shallots sautéed in a tomato vodka cream sauce.
Fresh homemade Ravioli filled with goat cheese, ricotta cheese, and orange zest served with mushrooms, fresh soya beans, finished with a light butter and lemon juice sauce.
Fresh homemade lobster ravioli finished in a creamy saffron sauce topped with rock shrimp, roasted corn, fried leeks, and spinach.
Homemade hat-shaped pasta filled with butternut squash, walnuts, ricotta, and Parmigiano. Finished with brown butter, sage, and touch of marinara.
Homemade potato dumplings served with fresh mozzarella cheese, tomato sauce and basil.
Fresh homemade pasta with pesto, pine nuts, and Parmigiano.
Angel hair pasta with fresh diced tomatoes, garlic, and basil.
Fresh homemade pasta filled with bolognese and besciamella sauce, then topped with mozzarella and Parmigiano.
Pancetta, egg yolk, Pecorino-Romano, and black pepper.
Fresh Manila clams in the shell sautéed with olive oil, garlic with wine and fresh parsley.
Jumbo prawns and rock shrimp sautéed in a spicy marinara sauce.
Fresh homemade pasta, King Salmon, mushrooms, asparagus, and sun-dried tomatoes simmered in a light tomato cream sauce.
Homemade wide ribbon pasta with assorted field mushrooms and pan-seared jumbo scallops in a white truffle and brandy cream sauce.
Homemade flat wide noodles sautéed in a classic Alfredo sauce.
Pan-seared breast of chicken sautéed with mushrooms and marsala wine.
Pounded chicken, breaded and oven baked with fresh mozzarella and marinara sauce.
Pan-seared breast of chicken sautéed in a lemon-caper white wine sauce.
Pan-seared, milk-fed scaloppine of veal, topped with capers in a lemon sauce.
Pan-seared, milk-fed scaloppine of veal, topped with fresh sage, prosciutto and mozzarella in a white wine sauce.
Pan-seared, milk-fed scaloppine of veal sautéed with mushrooms and marsala wine sauce.
Jumbo prawns, kalamata olives, capers, and garlic sautéed in a zesty marinara sauce. Served with grilled polenta and vegetables.
Grilled King Salmon fillet served with a salmoriglio sauce of minced shallots, herbs, garlic olive oil, and lemon juice. Served with spaghetti aglio olio with chili pepper flakes and vegetables.
Fresh seasonal mussels, Manila clams, jumbo prawns, calamari, jumbo scallops, and catch of the day, sautéed with roasted garlic in a zesty tomato sauce.
Fresh catch of the day
A fresh assortment of garden vegetables grilled over open fire. Served with crispy polenta.
Aglio e Olio, Marinara, Alfredo
Fresh spinach sautéed with garlic, olive oil and Canellini beans
Cup of our soup of the day and choice of Insalata Mista or Insalata Cesare.
Hearts of romaine with traditional Caesar dressing, croutons and shaved Parmigiano. Choice of fried calamari or chicken.
Organic baby arugula, cherry tomatoes, artichokes, kalamata olives, red onions, and shaved Parmigiano tossed in a red wine vinaigrette and topped with a grilled chicken breast.
Blackened King Salmon served over organic mixed field greens, fresh citrus-raspberry vinaigrette and caramelized walnuts.
Spaghetti pasta in a cherry tomato, garlic, basil, and marinara sauce.
Rock shrimp, roasted garlic, extra virgin olive oil, chili pepper flakes, and parsley.
Breast of chicken sautéed in a lemon sauce with capers, served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.
Sautéed chicken breast and mushrooms in a marsala wine sauce, served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.
Fresh catch of the day.
Imported buffalo mozzarella, ripe tomatoes, and basil with extra virgin olive oil.
Grilled chicken breast, zucchini, bell peppers, onions, and tomatoes with Dijon mustard.
Grilled fresh catch of the day served with onion, tomato, lettuce, and homemade tartar sauce.
Layers of Lady Fingers dipped in espresso, mascarpone cheese, and cocoa powder.
Homemade orange flavored custard with a burnt sugar crust.
Traditional Italian ice cream cake.
A traditional Sicilian hard shell pastry filled with ricotta cheese, chocolate chips, and lemon zest.
Mini chocolate cake served warm, with vanilla gelato, and fresh raspberry sauce.
Your choice of gourmet Italian gelato.
Vanilla ice cream with a shot of warm espresso.
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