Piccolo Italian Restaurant

P.E.I. mussels sauteed with onions, garlic, white wine, fresh herbs and butter.

Lightly breaded and sauteed with sweet and hot peppers, sherry wine and plum tomatoes.

Italian hot peppers filled with sausage stuffing, topped with marinara sauce and parmigiano cheese.

Risotto croquet filled with mozzarella cheese, served with basil pesto and marinara sauce.

House made breaded mozzarella served with marinara sauce.

Sopressata, prosciutto, mozzarella, parmigiano, marinated eggplant, olives and peppers.

Breaded eggplant layered with caprino and ricotta cheeses and marinara sauce.

Pistachio crusted jumbo shrimp laced with frangelico cream sauce.

Hand breaded zucchini fries with parmigiano and garlic aioli dipping sauce.

Jumbo lump crab meat, red bell peppers, sweet onion, whole grain mustard aioli.

Spaghetti, penne, gnocchi or cavatelli.

Breaded chicken, artichokes, spinach, tomatoes, roasted red peppers sauteed in garlic and olive oil.

Large shrimp sauteed in olive oil with sundried tomatoes, spinach, white wine and light marinara sauce,tossed with angel hair pasta.

Chopped clams with onion, garlic, white wine, crushed red peppers and fresh basil.

Italian potato dumplings with sausage, mushrooms and peas in a tomato cream sauce.

Sauteed chicken breast with red and yellow bell peppers, fresh basil, ricotta cheese, lemon white wine sauce, tossed with penne pasta.

Wide pasta tossed with a parmesan cream sauce.

Layers of pasta filled with ricotta cheese, mozzarella, beef and sausage bolognese.

Hot peppers, fresh basil, olive oil in a marinara sauce.

Traditional tomato sauce with braised lamb tossed with a pappardelle pasta.

Personal pizza with any two toppings and a house salad.

Chicken Scallopini sauteed with mushrooms and marsala wine sauce served with pasta marinara.

Breaded cutlet topped with marinara and mozzarella cheese served with pasta marinara.

Breaded cutlet topped with marinara and mozzarella cheese served with pasta marinara.

Chicken scallopini with artichokes, capers, lemon and white wine served with pasta marinara.

Lightly battered eggplant with marinara and mozzarella cheese served with pasta marinara.

Italian egg omelet with chefs choice ingredients served with house salad.

Zucchini, eggplant, sweet piquant peppers, spinach, caprino cheese and balsamic vinaigrette.

Chicken or eggplant topped with marinara and cheese.

Salami, prosciutto, sopressata, lettuce, tomato, provolone, olive tapenade, vinegar and oil.

Prosciutto, tomato with fresh mozzarella, arugala and balsamic vinaigrette.

Homemade meatballs with marinara sauce and cheese stuffed in homemade ciabatta.

Breaded veal cutlet with romano cheese, sliced tomato and fried hot peppers.

Mozzarella, provolone, tomato, fresh basil, garlic aioli pressed on ciabatta bun.

Roasted turkey breast, fresh tomato, gruyere cheese, pesto mayo, Italian bacon pressed on ciabatta bun.

Grilled chicken breast, mixed greens, kalamata olives, tomato, feta cheese, red wine vinaigrette, rolled in a tomato basil wrap.

Breaded chicken cutlet, fresh spinach, roasted red peppers, fontinella cheese and garlic aioli pressed on a ciabatta bun.

Lightly breaded and sauteed with sweet and hot peppers, sherry wine and plum tomatoes.

P.E.I. mussels sauteed with onions, garlic, white wine, fresh herbs and butter.

Italian hot peppers filled with sausage stuffing, topped with marinara sauce and parmigiano cheese.

Risotto croquet filled with mozzarella cheese, served with basil pesto and marinara sauce.

Sopressata, prosciutto, mozzarella, parmigiano, marinated eggplant, olives and peppers.

Breaded eggplant layered with caprino and ricotta cheeses and marinara sauce.

Pistachio crusted jumbo shrimp laced with frangelico cream sauce.

Hand breaded zucchini fries with parmigiano and garlic aioli dipping sauce.

House made breaded mozzarella served with marinara sauce.

Jumbo lump crab meat, red bell peppers, sweet onion, whole grain mustard aioli.

Spaghetti, penne, gnocchi or cavatelli.

Breaded chicken, artichokes, spinach, tomatoes, roasted red peppers sauteed in garlic and olive oil.

Chopped clams with onion, garlic, white wine, crushed red peppers and fresh basil.

Italian potato dumplings with sausage, mushrooms and peas in a tomato cream sauce.

Ricotta cavatelli sauteed with garlic, broccoli rabe, pancetta and romano cheese.

Wide pasta tossed with a parmesan cream sauce.

Layers of pasta filled with ricotta cheese, mozzarella, beef and sausage bolognese.

Hot peppers, fresh basil, olive oil in a marinara sauce.

Traditional tomato sauce with braised lamb tossed with a pappardelle pasta.

Sauteed chicken breast with red and yellow bell peppers, fresh basil, ricotta cheese, lemon white wine sauce, tossed with penne pasta.

Chicken Scallopini sauteed with mushrooms and marsala wine sauce served with pasta marinara.

Chicken Scallopini with artichokes, capers, lemon and white wine served with pasta marinara.

Breaded cutlet topped with marinara and mozzarella cheese served with pasta marinara.

Breaded cutlet topped with marinara and mozzarella cheese served with pasta marinara.

Lightly battered eggplant with marinara and mozzarella cheese served with pasta marinara.

Lightly battered and sauteed with artichokes, capers, lemon and white wine.

Breaded veal cutlet topped with lemon arugala, grape tomatoes and parmigiano.

Beef top round rolled with pecorino, fresh herbs and garlic, braised with wild mushrooms and tomato gravy.

Chianti braised boneless short ribs rolled in an egg pasta sheet topped with Madeira wine sauce, parmigiano and sauteed wild mushrooms.

12 oz. center cut bone-in chop, pan seared to perfection, topped with roasted yellow peppers and balsamic reduction served on a bed of garlic swiss chard and tomato risotto.

Day boat scallops pan seared with garlic, pancetta, onion and sweet vermouth, served with garlic swiss chard and a tomato risotto.

Home made pasta pillows filled with lobster and ricotta cheese topped with a blush vodka sauce.

Large shrimp sauteed in olive oil with sundried tomatoes, spinach, white wine and light marinara sauce tossed with angel hair pasta.

Prosciutto-wrapped scottish salmon with artichoke hearts, spinach, lemon white wine sauce, served over risotto.

Shrimp, scallops and mussels sauteed in a red clam sauce, served over spaghetti.

Escarole, chicken, meatballs and pastina in chicken broth.

Lentils in vegetable broth with pecorino romano cheese.

Oranges, shaved red onions, prosciutto, parmigiano, with a lemon vinaigrette.

Mixed greens, cici beans, carrots, tomatoes, with a balsamic vinaigrette.

Chicken breast, hard boiled egg, crispy prosciutto, gorgonzola, carrots and tomatoes, with a balsamic vinaigrette.

Traditional salad with romaine hearts, dressing, croutons and parmigiano.

Heirloom tomatoes, fresh mozzarella, croutons, basil, with a red wine vinaigrette.

Baby kale, toasted almonds, sundried cherries, red bell peppers, fresh strawberries, feta cheese with a honey-orange vinaigrette.

Red sauce, mozzarella and provolone.

Red sauce, mozzarella and provolone.

Olive oil, garlic, herbs, mozzarella and provolone.

Olive oil, garlic, herbs, mozzarella and provolone.

Red sauce, olive oil and pecorino romano cheese.

Red sauce, olive oil and pecorino romano cheese.

Traditional pizza with pepperoni, prosciutto, sausage, meatball.

Aglio e olio with artichokes, sundried tomatoes, spinach.

Aglio e olio with sliced tomatoes, fresh mozzarella, basil.

Red sauce, olive oil, sausage, caramelized onions, pecorino romano.

Basil pesto, roasted chicken, roasted red peppers, mozzarella.

GHS 4.00