GoodFellas Restaurant
Goodfellas Ristorante
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27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
Classic Italian Dining with Creative Specials
valutazione
Recensioni
fotografia
menù
corn salad with cucumber, tomato, red onions, italian dressing
prepared with tomatoes, onions, finished in a lemon vinaigrette
sautéed in garlic & oil, served with roasted potatoes
stuffed rigatoni with ricotta cheese, topped with bolognese sauce
prepared with italian sausage, shrimp, broccoli rabe, light tomato broth
de-boned filet, prepared with mussels and shrimp, finished in a light red sauce
pan seared scallops, over saffron risotto
stuffed with provolone, garlic, golden raisins, served over rigatoni and sausage
double cut veal chop, sautéed with onions, mushrooms, cherry peppers
served with pink remoulade
roasted peppers, prosciutto, beets, olive oil
arugula, endives, radicchio, fresh mozzarella, italian vinaigrette
mixed green salad with tomato, onions, italian vinaigrette
black angus rib-eye, mushrooms, onions, italian long hot peppers
lobster ravioli in a pink cream sauce, topped with diced shrimp, mushrooms, peas
prepared in a sweet corn & onions crust, finished in a while truffle glaze
stuffed with crabmeat, spinach, topped with seasoned breadcrumbs, scampi sauce
garlic-rosemary and red wine vinegar reduction
served with pink remoulade
served with pink remoulade
veal milanese in red sauce, topped with melted cheese
surf & turf, petite filet mignon served with lobster tail
corn salad with cucumber, tomato, red onions, italian dressing
prepared with tomatoes, onions, finished in a lemon vinaigrette
sautéed in garlic oil, served with roasted potatoes
stuffed rigatoni with ricotta cheese, topped with bolognese sauce
prepared with italian sausage, shrimp, broccoli rabe, light tomato broth
de-boned filet, prepared with mussels and shrimp, finished in a light red sauce
pan seared scallops, over saffron risotto
stuffed with provolone, garlic, golden raisins, served over rigatoni and sausage
double cut veal chop, sautéed with onions, mushrooms, cherry peppers
served with pink remoulade
roasted peppers, prosciutto, beets, olive oil
arugula, endives, radicchio, fresh mozzarella, italian vinaigrette
mixed green salad with tomato, onions, italian vinaigrette
black angus rib-eye, mushrooms, onions, italian long hot peppers
lobster ravioli in a pink cream sauce, topped with diced shrimp, mushrooms, peas
prepared in a sweet corn onions crust, finished in a while truffle glaze
stuffed with crabmeat, spinach, topped with seasoned breadcrumbs, scampi sauce
garlic-rosemary and red wine vinegar reduction
served with pink remoulade
served with pink remoulade
veal milanese in red sauce, topped with melted cheese
surf turf, petite filet mignon served with lobster tail
corn salad with cucumber, tomato, red onions, italian dressing
prepared with tomatoes, onions, finished in a lemon vinaigrette
sautéed in garlic & oil, served with roasted potatoes
stuffed rigatoni with ricotta cheese, topped with bolognese sauce
prepared with italian sausage, shrimp, broccoli rabe, light tomato broth
de-boned filet, prepared with mussels and shrimp, finished in a light red sauce
pan seared scallops, over saffron risotto
stuffed with provolone, garlic, golden raisins, served over rigatoni and sausage
double cut veal chop, sautéed with onions, mushrooms, cherry peppers
served with pink remoulade
roasted peppers, prosciutto, beets, olive oil
arugula, endives, radicchio, fresh mozzarella, italian vinaigrette
mixed green salad with tomato, onions, italian vinaigrette
black angus rib-eye, mushrooms, onions, italian long hot peppers
lobster ravioli in a pink cream sauce, topped with diced shrimp, mushrooms, peas
prepared in a sweet corn & onions crust, finished in a while truffle glaze
stuffed with crabmeat, spinach, topped with seasoned breadcrumbs, scampi sauce
garlic-rosemary and red wine vinegar reduction
served with pink remoulade
served with pink remoulade
veal milanese in red sauce, topped with melted cheese
surf & turf, petite filet mignon served with lobster tail
