ARTUROS RESTAURANT

Yellow fin tuna tartare with diced mango, cucumber, red onions and tomatoes

Calamari, shrimp, clams, mussels, scallops and octopus with olive oil lemon

Smoked salmon with capers and red onions

Three jumbo shrimp served with cocktail sauce

Beef Carpaccio with arugola, shaved Parmigiano, oil and lemon

Baked clams

Clams or mussels in a brothy marinara sauce

Calamari shrimps fried in olive oil with spicy sauce on the side

Several layers of crepes with a variety of vegetable, cheese and meat fillings

Cantaloupe with imported Parma ham aged for 24 months

Imported mozzarella served with tomato and basil

Assorted appetizers from cart

Cured beef from the Alps, served with arugola, shaved Parmigiano, oil lemon

Chopped house salad, romaine, endive, radicchio, frise, tomatoes with vinaigrette dressing

Roasted beets, hearts of palm, gold cherry tomatoes and goat cheese

Field greens with Gorgonzola cheese, pear and almonds

Baby arugola, cherry tomatoes and Parmigiano shavings with vinaigrette dressing

Prepared tableside

Fresh vegetable soup

Egg drop consommé with spinach

Tubetti pasta with cannellini beans in a brothy tomato soup

Creamy Arborio rice with black truffle or homemade fettuccine

(prepared tableside) Smoked salmon, onions, marinara sauce and a touch of cream, flambé with vodka

Pancetta, onions, cream, Pecorino cheese and egg yolk

(prepared tableside) Ham, onions, cream, marinara sauce, flambé with cognac

Homemade pasta stuffed with meat in a light creamy sauce

White or red clam sauce

Homemade fettuccine with meat sauce

Fresh tomatoes, Gaeta olives, capers and a touch of hot pepper

Homemade angel hair with San Marzano tomatoes, garlic and basil

Wild mushrooms from Italy sautéed with shallots and a touch of tomato sauce

Shrimp, scallops, calamari, clams and mussels in a light tomato sauce

Fillet of snapper in a white wine sauce, with garlic, rosemary, lemon and butter

Fillet of snapper in a light, fresh tomato broth with clams and mussels

Wild Scottish salmon pan seared with mustard sauce

Grilled snapper, shrimp, salmon, sea scallops and grilled vegetables

Twin 6.5 oz. lobster tails Fra' Diavolo or broiled with butter

Shrimps with cannellini beans, fresh tomato and rosemary over risotto

Lobster tail, snapper, shrimps, calamari, clams and mussels in a light tomato sauce

Whole Dover sole in a Champagne sauce, deboned tableside

Whole Mediterranean branzino oven roasted and deboned tableside

Veal with wine sauce, topped with a slice of prosciutto and melted fontina cheese

Veal dipped in egg batter and sautéed in white wine with lemon and butter

Veal sautéed with Marsala wine and mushrooms

Veal in white wine sauce topped with sage, a slice of prosciutto and melted mozzarella cheese, served over spinach

Veal with white wine sauce, lemon and butter

Sweetbreads dipped in batter and sautéed with wine, lemon, butter and capers

Rack of veal pounded, breaded, topped with tricolor salad

Rack of veal chop grilled

Veal shank served on a bed of angel hair or risotto

American lamb, 3 center cut chops with garlic, rosemary wine or simply grilled

N.Y. Angus strip grilled and topped with sautéed mushrooms, peppers and sweet onions

Grilled filet mignon

Filet mignon in a Madeira wine sauce and mushrooms

Chicken breast breaded, topped with tricolore salad

Chicken breast sautéed with Marsala wine and mushrooms

Chicken breast and sausages with mushrooms, onions, peppers, Gaeta olives and tomatoes

Chicken breast, pounded and grilled with chopped salad and tomatoes

Homemade desserts from the rolling cart

Homemade ice creams

Mixed berries

Hot Marsala custard served over vanilla ice cream and fresh strawberries

Prepared tableside and served over ice cream

Espresso with Sambuca, Galliano, Amaretto and whipped cream

Coffee with Irish whiskey and whipped cream

Coffee with Tia Maria, brandy and whipped cream

Yellow fin tuna tartare with diced mango, cucumber, red onions and tomatoes

Calamari, shrimp, clams, mussels, scallops and octopus with olive oil & lemon

Smoked salmon with capers and red onions

Three jumbo shrimp served with cocktail sauce

Beef Carpaccio with arugola, shaved Parmigiano, oil and lemon

Baked clams

Clams or mussels in a brothy marinara sauce

Calamari & shrimps fried in olive oil with spicy sauce on the side

Several layers of crepes with a variety of vegetable, cheese and meat fillings

Cantaloupe with imported Parma ham aged for 24 months

Imported mozzarella served with tomato and basil

Assorted appetizers from cart

Cured beef from the Alps, served with arugola, shaved Parmigiano, oil & lemon

Chopped house salad, romaine, endive, radicchio, frise, tomatoes with vinaigrette dressing

Roasted beets, hearts of palm, gold cherry tomatoes and goat cheese

Field greens with Gorgonzola cheese, pear and almonds

Baby arugola, cherry tomatoes and Parmigiano shavings with vinaigrette dressing

Prepared tableside

Fresh vegetable soup

Egg drop consommé with spinach

Tubetti pasta with cannellini beans in a brothy tomato soup

Creamy Arborio rice with black truffle or homemade fettuccine

(prepared tableside) Smoked salmon, onions, marinara sauce and a touch of cream, flambé with vodka

Pancetta, onions, cream, Pecorino cheese and egg yolk

(prepared tableside) Ham, onions, cream, marinara sauce, flambé with cognac

Homemade pasta stuffed with meat in a light creamy sauce

White or red clam sauce

Homemade fettuccine with meat sauce

Fresh tomatoes, Gaeta olives, capers and a touch of hot pepper

Homemade angel hair with San Marzano tomatoes, garlic and basil

Wild mushrooms from Italy sautéed with shallots and a touch of tomato sauce

Shrimp, scallops, calamari, clams and mussels in a light tomato sauce

Fillet of snapper in a white wine sauce, with garlic, rosemary, lemon and butter

Fillet of snapper in a light, fresh tomato broth with clams and mussels

Wild Scottish salmon pan seared with mustard sauce

Grilled snapper, shrimp, salmon, sea scallops and grilled vegetables

Twin 6.5 oz. lobster tails Fra' Diavolo or broiled with butter

Shrimps with cannellini beans, fresh tomato and rosemary over risotto

Lobster tail, snapper, shrimps, calamari, clams and mussels in a light tomato sauce

Whole Dover sole in a Champagne sauce, deboned tableside

Whole Mediterranean branzino oven roasted and deboned tableside

Veal with wine sauce, topped with a slice of prosciutto and melted fontina cheese

Veal dipped in egg batter and sautéed in white wine with lemon and butter

Veal sautéed with Marsala wine and mushrooms

Veal in white wine sauce topped with sage, a slice of prosciutto and melted mozzarella cheese, served over spinach

Veal with white wine sauce, lemon and butter

Sweetbreads dipped in batter and sautéed with wine, lemon, butter and capers

Rack of veal pounded, breaded, topped with tricolor salad

Rack of veal chop grilled

Veal shank served on a bed of angel hair or risotto

American lamb, 3 center cut chops with garlic, rosemary & wine or simply grilled

N.Y. Angus strip grilled and topped with sautéed mushrooms, peppers and sweet onions

Grilled filet mignon

Filet mignon in a Madeira wine sauce and mushrooms

Chicken breast breaded, topped with tricolore salad

Chicken breast sautéed with Marsala wine and mushrooms

Chicken breast and sausages with mushrooms, onions, peppers, Gaeta olives and tomatoes

Chicken breast, pounded and grilled with chopped salad and tomatoes

Homemade desserts from the rolling cart

Homemade ice creams

Mixed berries

Hot Marsala custard served over vanilla ice cream and fresh strawberries

Prepared tableside and served over ice cream

Espresso with Sambuca, Galliano, Amaretto and whipped cream

Coffee with Irish whiskey and whipped cream

Coffee with Tia Maria, brandy and whipped cream