Carpaccio Restaurant

fresh homemade mozzarella, artichokes, portobello mushrooms, roasted peppers with lemon juice, balsamic vinegar, extra virgin olive oil and diced tomato.

tender delicate shrimp tossed with white beans, rice, red sweet onion, in a balsamic dressing and mixed salad.

fresh homemade mozzarella on a slice of grilled eggplant topped with a slice of fresh tomato, balsamic and extra olive oil dressing in mixed salad

corn meal with roasted peppers, onions, and mushrooms.

corn meal with ragu sauce topped with smoked mozzarella.

fresh steamed mussels, cooked in a delicate tomato and basil sauce with a touch of wine and garlic.

grilled whole baby squid, topped with red and yellow sweet peppers, lightly spiced.

fresh artichoke hearts stuffed with fontina cheese and baked.

deep fried rings of calamari and french fried zucchini.

stuffed eggplant tooped with mozzarella and baked in a touch of tomato sauce.

fresh lentil soup.

fresh chopped broccoli and zucchini, in a delicate broth with a touch of garlic, a taste of fresh tomato and angel hair topped with parmesan cheese.

tuscan white bean soup, with pasta, and a touch of tomato.

portobello mushrooms, arugula, shaved parmigiano.

chopped radicchio, arugula, endive, mushrooms in a balsamic vinegar, lemon juice, diced tomato and extra virgin olive oil.

chopped shrimp, chopped broccoli, diced fresh tomato in a balsamic vinaigrette dressing over mixed greens.

spring shaped pasta, tomato, basil, pieces of mozzarella and sprinkled parmigiano.

homemade rounded pasta filled with ricotta cheese and spinach, served in a pink cream sauce.

angel hair pasta with arugula, peas in a tomato sauce and onions.

tube shaped pasta, tomato and aged ricotta cheese sprinkled.

angel hair with fresh vegetables and fresh tomato.

flat, thin pasta in garlic and oil, topped with three types of mushrooms, mozzarella and sundried tomatoes.

flat, thin pasta served in an array of fresh seafood fish and tomato.

fettuccine in a cream sauce with mushrooms and peas.

flat, thin pasta, fresh clams in tomato sauce or white clam sauce.

rounded pasta filled with veal served with pink cream sauce.

penne pasta, garlic, oil and fresh spinach, and a sprinkled parmigiano cheese and a touch of tomato sauce, sundried tomatoes and pinenuts.

fettuccine in a tomato and meat sauce topped with fontina cheese, a touch of cream, mozzarella and parmigiano.

slices of orange, pink peppercorn, lemon and olive oil.

slices of avocado, baby shrimp, lemon and olive oil.

tomato sauce and mozzarella.

tomato sauce, fresh artichokes and mozzarella.

smoked salmon and goat cheese.

mozzarella, feta, fontina and parmigiano with tomato sauce.

eggplant, spinach, mozzarella cheese, peppers and mushrooms.

tomato sauce, fresh portobello mushrooms and mozzarella.

tomato sauce, arugula and goat cheese.

tomato sauce, arugula, prosciutto and mozzarella.

veal scaloppini sautéed in a cream sauce, shiitaki mushrooms, topped with a touch of champagne.

veal scaloppini sautéed with a touch of marsala wine, topped with sliced portobello mushrooms.

veal scaloppini served in a light lemon butter sauce with roasted peppers and capers.

flattened veal chop lightly breaded and sautéed with fresh diced tomatoes, arugula, lemon, radicchio, juice, balsamic vinegar and extra virgin olive oil.

veal chop simply done on the grill.

flattened veal chop with artichokes and roasted potatoes.

flattened veal chop sauteed in marsala wine topped with sliced portabello mushrooms.

succulent rack of lamb broiled to perfection.

sirloin steak grilled, topped with arugula, radicchio, fresh diced tomato, in a lemon, extra virgin olive oil, balsamic vinegar dressing.

sirloin steak sauteed with roasted peppers and mushrooms in a light tomato sauce topped with a touch o wine.

sirloin steak sauteed with green peppercorn, brandy and a touch of cream.

breast of chicken sauteed in a lemon butter sauce, topped with roasted peppers, capers and a touch of white wine.

breast of chicken stuffed with fresh spinach and mozzarella cheese, gratinee with a touch of cream.

breast of chicken simply done on the grill, served with vegetable of the day.

grilled fresh tuna, in a asparagus and mushroom sauce, lemon and butter.

fresh salmon pan sauted with olive oil and garlic served on a bed of spinach with roasted potatoes.

swordfish with artichokes, lemon butter, white wine and diced shrimp.

fillet of fresh red snapper, topped with thin slices of potatoes, onions and a touch of tomato and shrimp.

risotto in an array of fresh seafood.

risotto with porcini mushroom

risotto with fresh vegetables of the day

risotto, diced shrimp, spinach and goat cheese.

her recipe won the first prize in the marie brizard dessert contest! sink your fork in and you’ll know why! – money back guaranteed!

those little puffed pastries are filled with light cream and smothered in italian chocolate that will call you back again and again.

smooth, light, and creamy ricotta – is there anything else to say!

it’s made in italy! that must be why this colorful; triple berry tart is becoming one of our customers’ favorites! – try it, you’ll like it!

cool off with this chocolate coated ice cream ball. your choice – vanilla or chocolate – ben or jerry has got nothing on this one!

an american favorite that rosalia’s would not be without!