Bertucci's

Spinach, roasted artichokes, parmesan, mozzarella and romano cheeses blended into a creamy dip then baked in the brick oven and topped with diced tomatoes. Served with crispy, house made flatbread.

Breaded mozzarella, pan fried in olive oil and served over pomodoro sauce with fresh basil.

Roasted eggplant, fresh mozzarella, tomatoes, roasted peppers and artichoke hearts with salami and rosemary ham. Served with grilled rosemary focaccia.

A great sharing item: mozzarella fritta, tuscan chicken wings and meatballs with pomodoro.

Fresh roma tomatoes tossed with garlic, balsamic vinegar, basil and olive oil. Served with our grilled rosemary focaccia.

Eggplant, zucchini, peppers, artichokes, broccoli and tomatoes with olive oil, garlic and rosemary, roasted and hot from the brick oven.

Fresh mozzarella, house made tomato sauce and romano cheese topped with fresh basil. Wine recommendation: ruffino chianti.

A bertucci's original. 8 spicy wings marinated in lemon and rosemary. Grilled, juicy and crispy.

Tossed in a frank's red hot sauce. Served with celery and blue cheese dressing.

Tossed in hickory bbq sauce.

Mixed leaf lettuce, tomatoes, cucumbers, red onions and black olives topped with romano cheese.

Romaine lettuce and shaved asiago cheese tossed in bertucci's own caesar dressing with house made garlic croutons.

Spinach, candied walnuts, sliced apples and goat cheese tossed in a parmesan peppercorn dressing.

Chopped iceberg lettuce, cucumbers, marinated tomatoes and bacon in a gorgonzola vinaigrette.

Romaine lettuce and shaved asiago cheese tossed in bertucci's own caesar dressing with house made garlic croutons.

Romaine and arugula tossed in a parmesan peppercorn dressing. Topped with seasoned tomatoes, chopped eggs, smoky bacon, gorgonzola, avocado and red onion. Wine recommendation: evolution white blend.

Our signature salad: chopped romaine and iceberg lettuce, topped with fresh mozzarella, tomatoes, bell peppers, cucumbers, roasted black olives and pepperoni, then finished with a balsamic glaze.

Unlimited soup and insalata or caesar salad. Dine in guests only.

Fresh egg fettuccine tossed in a pecorino romano cream sauce.

Roasted peppers, sweet italian sausage and rigatoni tossed in a mildly spicy tomato sauce. Wine recommendation: joel gott zinfandel.

Grilled chicken, broccoli and rigatoni in your choice of lemon garlic cream or white wine sauce.

Homestyle ravioli stuffed with ricotta, parmesan, romano and fontina cheeses. Tossed with bertucci's own pomodoro sauce with romano cheese and fresh basil.

Bertucci's original recipe brick oven roasted meatballs (4), served with your choice of pomodoro or bolognese sauce with spaghetti.

Sautéed shrimp with fresh herbs, tomatoes, garlic and a hint of hot pepper. Tossed with spaghetti in a lemon wine sauce. Wine recommendation: santa margherita pinot grigio.

Tri-color cheese tortellini tossed with chicken, tomatoes, cream, ricotta, mozzarella and romano cheeses, then baked in our brick oven. Wine recommendation: coppola pinot grigio.

Sautéed shrimp in a tomato cream sauce with capers and a hint of hot pepper, tossed with spaghetti.

Sautéed chicken tossed in a white wine sage sauce with gemelli pasta and spinach, finished with asiago cheese.

With bertucci's own pomodoro.

Sautéed breaded chicken with spaghetti and bertucci's own pomodoro sauce, romano, mozzarella cheese and fresh basil. Wine recommendation: conundrum red blend.

Brick oven roasted eggplant, layered with bertucci's own pomodoro sauce, finished with melted mozzarella and served with green beans or spaghetti. Wine recommendation: menage à trois red blend.

Fresh lemon, capers, white wine, romano cheese and fresh herbs atop tender breaded chicken, served with fresh egg fettuccine. Wine recommendation: sonoma-cutrer chardonnay.

Handmade layers of pasta, bolognese meat sauce, ricotta and mozzarella cheeses, baked in our brick oven. Wine recommendation: cryptic red blend.

Tender chicken breasts grilled and topped with mushrooms in a marsala wine sauce with green beans and roasted red potatoes. Wine recommendation: antinori santa cristina chianti superiore.

Sautéed shrimp and lobster with garlic, herbs and a hint of hot pepper. Tossed with fresh asparagus, tomatoes and roasted artichokes, simmered in a savory broth with arborio rice.

Pacific cod baked in a spicy tomato sauce with capers and olives served with roasted red potatoes.

Spicy chicken, andouille sausage, shrimp, peppers and onions simmered in a cajun broth served with fresh egg fettuccine. Wine recommendation: decoy by duckhorn.

Salmon fillet served with green beans and roasted red potatoes. Choice of simply grilled or with cajun seasoning. Wine recommendation: le crema pinot noir.

Grilled beef tenderloin finished with chianti sauce and roasted mushrooms and served with green beans and roasted red potatoes.