Rosie's Bistro Italiano

soup of the day

stuffed eggplant with spinach, ricotta and tomato-bechamel

asparagus wrapped with prosciutto, sauteed shallots, and a splash of marsala

baked fresh mozzarella, wrapped with prosciutto, roasted tomato and herb coulis

steamed prince edward island mussels with a wine, basil and parsley broth

fried calamari with a zesty tomato dipping sauce

grilled imported baby octopus over field greens

baked zucchini blossoms stuffed with sheeps milk ricotta over tomato coulis

artichoke bottoms, shiitake mushrooms, white truffle oil and crumbled parmesan

paper thin raw beef, arugula, capers, shaved parmesan, lemon oil dressing

sushi yellow fin with citrus-sesame confetti over avocado

mixed greens, tomatoes, mozzarella, hazelnuts and calamata olives

arugula, pear, goat cheese, pecans and sun-dried cranberries

chopped arugula, endive, radicchio, fennel and roasted peppers

caesar salad topped with herb shrimp and sun-dried tomato

(main course) avocado, apples, hearts of palm, tomato, pecans and mixed greens

grilled salmon and shrimp over mixed greens with fresh tomato and roasted asparagus

onion, garlic, fresh tomato and basil

sausage, broccoli rabe, cherry peppers and sun-dried tomato, in a lite consomme

mini meatballs and zucchini in a tomato-mascarpone sauce

black spaghetti, tender calamari and mussels in herb infused tomato sauce

imported baby clams, shrimp, scallops, arugula and tomato broth

imported baby clams, garlic and delicate clam broth

fettuccine tossed with seasoned sausage meat in a light tomato basil sauce

vodka, prosciutto and peas in a pink sauce

linguine, wild mushrooms, artichoke, garlic, pancetta and white truffle oil

homemade four cheese ravioli with tomato basil sauce, garnished with mascarpone drizzle

ribbon pasta with beef, ricotta, mozzarella and tomato-bechamel (vegetarian available)

bowtie pasta, prosciutto-cotto and fontina cheese topped with crispy leeks

penne with chicken, sun-dried tomato sauce, calamata olives, pignoli and arugula

grilled boneless chicken with tomato-caper confetti and asparagus, over spinach

partially deboned half chicken pan roasted with natural juices and fresh rosemary, with mashed potatoes and spinach

parmesan crusted scaloppini, artichoke, asparagus and black olives in a savory consomme, with mashed potatoes

veal or chicken, breaded, baked with tomato sauce, basil and mozzarella, with spinach siciliana

veal or chicken medallions sauteed with marsala wine, natural juices and mushrooms, served with roasted potatoes

breaded veal tenderloin or chicken cutlet, topped with arugula, tomato, fennel and sweet onions

tender colorado lamb shank braised with caramelized shallots, in red wine-balsamic au jus, served with mashed potatoes and sauteed spinach

14oz new york sirloin steak, with rosies beer batter fries

kansas city veal chop grilled twin loin chops on the bone; light garlic lemon sauce served with mashed potatoes

grilled salmon fillet with fresh dill and mediterranean spinach

fillet of pacific sea bass simmered in tomato broth, baby clams and mussels, with grilled polenta

delicate white fish fillet pan-roasted with lemon herb sauce, italian seasoned bread crumbs, with baby string beans

frutti di mare via buenos aires; baby clams, mussels, calamari, shrimp, scallops and sea bass simmered in tomato white wine broth over linguine

mozzarella and fresh basil

medley of wild mushrooms

mozzarella, pancetta and vodka sauce

prosciutto di parma and arugula

slow simmered with tomato, basil and white wine

rosies famous garlic bread

mashed butternut squash

sauteed or steamed spinach

sauteed or steamed broccoli rabe

sauteed or steamed asparagus

mashed potatoes, roasted potatoes or rosies beer batter fries