Trevini Ristorante

assorted italian antipasto

portobello, topped with gorgonzola, battered eggplant, cherry tomato, garlic, olive oil and basil

baked buttered eggplant, topped with tomato, garlic, basil and mozzarella

mozzarella, fresh tomato, roasted peppers, anchovies, and basil pesto

parma prosciutto and seasonal melon

beef carpaccio with rugola and parmiggiano shavings

fresh mussels in a garlic , parley , pinot grigio wine and plum tomato broth

lightly fried calamari, garlic, tomato and parsley sauce

smoked salmon, cucumbers, radicchio, olive oil and lemon juice

cold seafood salad

baby mixed field greens, tossed with gorgonzola and orange wedges, vinaigrette

caesar salad with reggiano shavings

rugola, radicchio, belgian endive, parmiggiano and tomato

pappardelle with imported mozzarella, fresh tomato and basil

fettucine with classic meat sauce

spaghetti with olive oil, garlic, anchovies, olives, pepperoncino and tomato basil sauce

rigatoni with roasted sausage, crushed spicy red pepper, garlic, olive oil and tomatoes

veal and chicken filled crepes, baked with fresh spinach, bechamel, tomato sauce and parmiggiano

veal-filled tortellini with cream sauce, parmacotto ham, peas and reggiano cheese

ricotta and spinach filled ravioli with wild mushroom sauce

potato dumplings with mushrooms and gorgonzola sauce

capellini with jumbo lamp crab meat, garlic, olive oil, cherry tomato, asparagus and basil

capellini with jumbo lamp crab meat, garlic, olive oil, cherry tomato, asparagus and basil

linguine with red or white, littleneck clam sauce

eggdrop, fresh spinach, parmiggiano, in a clear consomme

veal filled tortellini in a chicken broth

canellini beans and tubettini pasta soup

snapper filet sauteed with artichokes, cherry tomatoes, mushroom, basil and pinot grigio sauce

snapper filet sauteed in a lemon and caper sauce

sauteed salmon filet with green olives, capers, onions, plum tomatoes in chardonnay wine

herb-crusted lemon sole filet, topped with cherry tomatoes, orange wedges tossed in lemon juice and olive oil

lemon sole filet francese style

sauteed trout, shallots, capers, limes and orange wedges over steamed spinach

sauteed shrimps with garlic and fresh herbs over capellini

sauteed shrimps in a lightly spicy fradiavolo sauce over capellini

pommery mustard seared cornish hen

chicken breast sauteed with portobello and marsala sauce

chicken francese topped with buttered eggplant, sliced tomato and fontina cheese

veal scaloppini filled with taleggio cheese, spinach and prosciutto in a truffle infused wild mushroom cognac sauce

veal scaloppini sauteed with plum tomatoes, green olives and oregano

veal sauteed with lemon, capers and chardonnay wine

beef tenderloin topped with portobello, black peppercorn cognac sauce

garlic and olive oil

sauteed with garlic and olive oil

sauteed with garlic and olive oil

sauteed with garlic and olive oil