Trattoria Totaro

Crispy fried, sweet and spicy chili sauce for dipping

Jumbo shrimp sauteed in olive oil, garlic, butter, fresh basil and parsley, served with cocktail sauce

Smoked duck, goat cheese and tomato wrapped in grilled eggplant with a balsamic reduction

Shaved fennel, roasted garlic and saffron butter sauce

Sauteed with garlic, white wine and lemon butter

Romaine, fresh ground pepper, house croutons and homemade traditional dressing

With gorgonzola cheese, walnuts, baby spinach, red wine vinaigrette

With baby spinach, red onion, goat cheese, mandarin oranges tossed with housemade cranberry apricot vinaigrette

Walnuts, blue cheese, dried berries, red onion, and tomato with spring mix and raspberry vinaigrette

Sauteed prosciutto di Parma, sundried tomatoes, spinach and peas in an aurora sauce, tossed with cheese filled tortellini

Angel hair pasta, shrimp, crab, roasted red peppers and caramelized onions in a white wine pesto

Jumbo shrimp sauteed in olive oil, garlic and whited wine, with fresh tomatoes and porcini mushrooms. Served over pasta and garnished with fresh lemon

Grilled assortment of vegetables layered with sweet potato risotto and roasted marinara, topped with shredded parmasean cheese

Sweet Italian sausage, broccoli rabe, roasted peppers in a roasted garlic sauce topped with shaved reggianato cheese

Topped with lump crab meat, baby spinach and mozzarella cheese in a white wine sauce over hand cut cappellini. With grilled asparagus spears

Pan seared and served with crab risotto scampi and grilled asparagus

Served over white beans, tomato, spinach and shitake mushrooms, with herbed lemon butter sauce

Mussels, clams, calamari, shrimp, and lump crab, Red or White over linguine

Grilled filet mignon topped with gorgonzola butter and caramelized onions with a layered cheddar potato cake and grilled asparagus

Tender veal chop lightly coated with panko, a fine Japanese breadcrumb, topped with caramelized onions, mushrooms, peppers, marinara and mozzarella cheese. Served over Vince's homemade pasta

Walnuts, grilled pear and gorgonzola cream sauce with grilled asparagus spears over chestnut risotto

Breaded veal cutlet topped with grilled eggplant, prosciutto di Parma and fresh buffalino mozzarella cheese in a classic blush sauce

Braised veal shank in its natural sauce over herb risotto, gremolata

Pan seared and slow cooked for hours with carrots, onions and celery. Vince then purees the veggies with the natural pan juices to create a thick gravy. With porchini mushroom risotto and broccoli rab

Smoked duck, goat cheese and grilled tomato wrapped in grilled eggplant, drizzled with balsamic reduction

Sage, shallot butter sauce with fresh tomato

Over arugula with apricot balsamic drizzle

Shaved fennel, roasted garlic and saffron butter sauce

Crispy fried, sweet and spicy chili sauce for dipping

with house made croutons and our cheesy Caesar dressing

Spring Mix, blue cheese, dried berries, walnuts, purple onion, tomato, berry balsamic vinaigrette

Homemade pasta, shrimp, lump crab, roasted red peppers and caramelized onions in a white wine pesto sauce

Sautéed chicken breast, spinach, prosciutto di Parma, mozzarella cheese in a mushroom marsala wine sauce and served over porcini mushroom risotto

Grilled assortment of vegetables layered with sweet potato risotto and roasted marinara, topped with shredded mozzarella, romano and parmesan cheeses

Served over sauteed white beans, tomato, spinach, shitake mushrooms, shallots and homemade pasta with an herbed butter sauce

A classic served with homemade pasta marinara

Sweet Italian sausage, broccoli rabe and roasted peppers in a roasted garlic sauce topped with shaved reggianato cheese