Juliet Italian Kitchen

Marinated with garlic, rosemary and orange zest.

Toasted ciabatta with melted mozzarella, cherry tomato and basil (fs).

Six jumbo shrimp in a white wine garlic butter with toasted ciabatta (fs).

House pulled mozzarella, roasted red peppers, arugula and balsamic (fs).

PEI mussels steamed in a white wine and spicy tomato broth, basil, oregano and ciabatta FS.

Veal scallopine with marsala-mushroom sauce, prosciutto and fettuccine (fs).

Marinated and grilled sirloin, rosemary roasted potatoes with a mushroom and roasted pepper tomato sauce (fs).

Pan fried veal cutlet, melted mozzarella, parmesan, fresh tomato sauce and basil with spaghetti marinara.

Whole mediterranean seabass stuffed with shitake mushrooms and spinach served with roasted olives.

Cioppino “fishermans stew” shrimp, black drum and pei mussels stewed in a spicy tomato broth with wilted fennel and shellfish aioli bruschetta.

Boneless half chicken with italian sausage, stewed peppers and onions over rosemary potatoes.

Chicken scallopine in a white wine caper sauce over sauteed spinach.

Chicken scallopine with prosciutto, sage, mozzarella and provolone over parmesan mushroom cream fettuccine.

Tomato gravy with burrata and garlic bread.

Sliced scottish salmon with capers, almonds and lemon sauce.

Over smashed fried potatoes, lemon aioli and spicy agrodolce.

Fried calamari, lemon wheels and hot peppers with marinara.

Romaine, pecorino and focaccia croutons with caesar dressing.

Avocado, red onion, candied pecans with champagne vinaigrette.

Tomato basil soup with focaccia croutons and garlic oil.

Grilled skirt steak over baby spinach, gorgonzola and fried red onion rings with fig-balsamic dressing.

Green apple, goat cheese and candied pecans with pecan-arugula pesto.

Bibb lettuce, kalamata olives, red grapes, chickpeas and shaved red onion with champagne vinaigrette.

Spaghetti with meat sauce, parmesan and pecorino.

Ricotta ravioli with marinara, basil and parmesan.

Linguini in a white wine clam sauce with basil.

Angel hair pasta with gulf shrimp, fresh tomato, basil and extra virgin olive oil.

Rigatoni in a spicy rosé tomato sauce with bacon.

Fettuccine, parmesan mushroom cream sauce, spinach and roasted garlic, fried rosemary, bread crumbs.

17 layers of fresh pasta, ricotta and bolognese.

Shaved tomato, mozzarella, basil and extra virgin olive oil.

Fresh mozzarella, pecorino romano and cracked black pepper.

Sliced meatballs, marinara, fresh mozzarella, peppers and onions.

Toasted garlic, chickpeas and lemon.

Garlic, parsley and rosemary.

Caramelized broccoli in garlic butter with lemon and chili flake.

Fettuccine with parmesan mushroom cream or rigatoni marinara.

Italian sausage, bacon, fresno pepper, basil and a fried egg.

Creamy polenta with mushroom ragout, truffle oil and a poached egg.

La tur triple cream cheese with fresh fruit, honey and ciabatta.

Marinated skirt steak with smashed potatoes, fresno sofrito and two fried eggs.

Fresh berries, whipped cream, toasted almonds and mint.

Parmesan biscuit with n’duja gravy, braised beef short rib, grilled kale and a poached egg.

Focaccia, pancetta, romaine, avocado, tomato and a fried egg served with home fries and calabrese aioli.

Mascarpone risotto with green peas, bacon and two poached eggs.

Fattoria sardi, tuscany.

Chateau d’aquéria, tavel, rhône.

J.P. Chenet, France.

Mumm, Napa, CA.

Graham cracker crust with raspberry sauce and mint.

Chocolate wafer crust with candied pecans, caramel and chocolate sauces.

Chocolate, pistachio and cherry gelato topped with whipped cream and chocolate sauce.

Espresso soaked ladyfingers layered with mascarpone cream and dusted with cocoa.

Sweet cream gelato, strawberries and toasted almonds. Baked to order, please allow 15 minutes.

Chocolate gelato, sweet cream gelato, strawberry sorbetto.