Arturo's Trattoria

Fresh fettuccine pasta sauteed with pancetta (Italian bacon), a touch of hot pepper, basil, and tomato sauce.

Homemade pappardelle pasta sauteed with ground wild boar tomato ragout sauce.

Grilled Atlantic salmon, topped with garlic, lemon, capers, and butter sauce.

Duck breast topped with shallots, fresh mint, and blueberries.

Buttery mozzarella cheese with cream inside served with roasted sweet peppers, eggplant confit, basil, and EVOO.

Grilled fresh calamari marinated in garlic, EVOO, Italian parsley, and lemon juice.

Homemade mozzarella cheese, cluster tomatoes, olives, basil, and EVOO.

24 month aged san daniele parma prosciutto and cantaloupe melon.

Clams and mussels in olive oil, garlic, a touch of hot pepper, white wine, basil, and tomato sauce.

Sliced smoked pastrami-style salmon topped with red onions, gourmet capers, hard-boiled eggs, EVOO, lemon, and horseradish.

Thinly sliced, cured aged beef prosciutto over spinach, topped with grilled portobello mushrooms, shaved Parmigiano Reggiano cheese, EVOO, and lemon.

Thinly sliced seared ahi tuna topped with avocado, raisins, caramelized onion, pine nuts, EVOO, and Modena balsamic glaze.

Thinly sliced prime beef tenderloin topped with shaved Parmigiano Reggiano cheese, capers, EVOO, and balsamic glaze.

Buttery mozzarella cheese with cream inside served with roasted sweet peppers, eggplant confit, basil, and EVOO.

Mesclun greens, cherry tomatoes, cucumbers, and red onions, tossed with EVOO and a white champagne vinegar dressing.

Romaine lettuce, buttery croutons, Parmigiano Reggiano cheese, and homemade caesar dressing.

Baby organic arugula, toasted pine nuts, sliced fresh cured figs and crumbled gorgonzola cheese, with EVOO and aged red balsamic vinegar.

Linguine pasta sauteed with garlic, black olives, capers, and grape tomato sauce.

Fresh fettuccine pasta sauteed with pancetta (Italian bacon), a touch of hot pepper, basil, and tomato sauce.

Homemade agnolotti pasta filled with fresh ricotta cheese and spinach in a creamy Parmigiano cheese sauce.

Homemade gnocchi potato dumplings sauteed with grape tomatoes and basil marinara sauce and also available with creamy gorgonzola cheese sauce.

Homemade pappardelle pasta sauteed with ground wild boar tomato ragout sauce.

Giant fresh tortelloni pasta filled with veal meat, sauteed in butter, sage, and a touch of veal reduction sauce.

Sauteed fresh clams, shrimp, scallops, mussels, and calamari in olive oil, garlic, a touch of hot pepper, white wine, Italian parsley, and tomato marinara sauce with linguine pasta.

Sauteed fresh clams in garlic, olive oil, Italian parsley, and white wine sauce or marinara sauce and with linguine pasta.

Sauteed penne pasta with shallots, smoked Norwegian salmon, and vodka in a rose cream sauce.

Sauteed veal scaloppine with shallots, mushrooms and sweet marsala wine sauce.

Sauteed veal scaloppine topped with sliced parma prosciutto, provolone cheese, garlic, sage, and white wine sauce.

Sauteed breaded veal scaloppine topped with fresh homemade mozzarella cheese, Parmigiano Reggiano cheese, and tomato marinara sauce and served over a bed of linguine pasta.

Grilled veal chop (16 ounces) topped with sauteed porcini and champignon mushrooms, fresh herbs, and white wine sauce.

Thinly pounded veal chop seared on both sides and topped with arugula, grape tomatoes, shaved Parmigiano Reggiano cheese, EVOO, and lemon.

Grilled beef tenderloin (master, center cut 9 ounces) topped with sauteed shallots, soft green peppercorns, and brandy sauce.

Duck breast topped with shallots, fresh mint, and blueberries.

Grilled Australian lamb chops topped with sautã©ed garlic, fresh rosemary, and prosecco wine reduction sauce. Rack of lamb.

Sauteed breaded chicken breast, topped with sliced tomatoes, asparagus, and smoked scamorza cheese, in garlic and white wine sauce.

Sauteed chicken breast with garlic, sweet roasted peppers, mushrooms, onions, grape tomatoes, fresh herbs, and white wine sauce.

Grilled Atlantic salmon, topped with garlic, lemon, capers, and butter sauce.

Grilled, thin-cut, harpoon-cut swordfish, topped with sauteed garlic, black olives, capers, grape tomatoes, basil, and white wine sauce.

Seared ahi tuna (sashimi grade), sliced over a bed of arugula and lightly topped with shallots, dijon mustard, tarragon, white wine, and a touch of cream reduction sauce.

Marinated and grilled Mediterranean whole sea bass, filleted tableside, and finished with lemon-infused EVOO. Whole fish.

Combination of fresh clams, mussels, sea scallops, shrimp, calamari, catch of the day, jumbo lump crab meat, in garlic, a touch of hot pepper, grape tomatoes, basil, and tomato broth.

Sauteed, large, domestic white shrimp in olive oil, garlic, basil, and spicy grape tomato marinara sauce and over linguine pasta.

Grilled Australian lamb chops topped with sauteed garlic, fresh rosemary, and prosecco wine reduction sauce. Rack of lamb.

Grilled beef tenderloin (master, center cut 9 ounces) topped with sauteed shallots, soft green peppercorns, and brandy sauce.

Fresh fettuccine pasta sauteed with pancetta (Italian bacon), a touch of hot pepper, basil, and tomato sauce.

Homemade pappardelle pasta sauteed with ground wild boar tomato ragout sauce.

Grilled Atlantic salmon, topped with garlic, lemon, capers, and butter sauce.

Grilled fresh calamari marinated in garlic, EVOO, Italian parsley, and lemon juice.

Homemade mozzarella cheese, cluster tomatoes, olives, basil, and EVOO.

24 month aged san daniele parma prosciutto and cantaloupe melon.

Clams and mussels in olive oil, garlic, a touch of hot pepper, white wine, basil, and tomato sauce.

Sliced smoked pastrami-style salmon topped with red onions, gourmet capers, hard-boiled eggs, EVOO, lemon, and horseradish.

Thinly sliced, cured aged beef prosciutto over spinach, topped with grilled Portobello mushrooms, shaved Parmigiano Reggiano cheese, EVOO, and lemon.

Thinly sliced seared ahi tuna topped with avocado, raisins, caramelized onion, pine nuts, EVOO, and Modena balsamic glaze.

Thinly sliced prime beef tenderloin topped with shaved Parmigiano Reggiano cheese, capers, EVOO, and balsamic glaze.

Buttery mozzarella cheese with cream inside served with roasted sweet peppers, eggplant confit, basil, and EVOO.

Mesclun greens, cherry tomatoes, cucumbers, and red onions, tossed with EVOO and a white champagne vinegar dressing.

Romaine lettuce, buttery croutons, Parmigiano Reggiano cheese, and homemade caesar dressing.

Baby organic arugula, toasted pine nuts, sliced fresh cured figs and crumbled gorgonzola cheese, with EVOO and aged red balsamic vinegar.

Linguine pasta sauteed with garlic, black olives, capers, and grape tomato sauce.

Fresh fettuccine pasta sauteed with pancetta (Italian bacon), a touch of hot pepper, basil, and tomato sauce.

Homemade agnolotti pasta filled with fresh ricotta cheese and spinach in a creamy Parmigiano cheese sauce.

Homemade gnocchi potato dumplings sauteed with grape tomatoes and basil marinara sauce and also available with creamy gorgonzola cheese sauce.

Homemade pappardelle pasta sauteed with ground wild boar tomato ragout sauce.

Giant fresh tortelloni pasta filled with veal meat, sauteed in butter, sage, and a touch of veal reduction sauce.

Sauteed fresh clams, shrimp, scallops, mussels, and calamari in olive oil, garlic, a touch of hot pepper, white wine, Italian parsley, and tomato marinara sauce with linguine pasta.

Sauteed fresh clams in garlic, olive oil, Italian parsley, and white wine sauce or marinara sauce and with linguine pasta.

Sauteed penne pasta with shallots, smoked Norwegian salmon, and vodka in a rose cream sauce.

Sauteed veal scaloppine with shallots, mushrooms and sweet marsala wine sauce.

Sauteed veal scaloppine topped with sliced parma prosciutto, provolone cheese, garlic, sage, and white wine sauce.

Sauteed breaded veal scaloppine topped with fresh homemade mozzarella cheese, Parmigiano Reggiano cheese, and tomato marinara sauce and served over a bed of linguine pasta.

Grilled veal chop (16 ounces) topped with sauteed porcini and champignon mushrooms, fresh herbs, and white wine sauce.

Thinly pounded veal chop seared on both sides and topped with arugula, grape tomatoes, shaved Parmigiano Reggiano cheese, EVOO, and lemon.

Grilled beef tenderloin (master, center cut 9 ounces) topped with sauteed shallots, soft green peppercorns, and brandy sauce.

Duck breast topped with shallots, fresh mint, and blueberries.

Grilled Australian lamb chops topped with sauteed garlic, fresh rosemary, and prosecco wine reduction sauce. Rack of lamb.

Sauteed breaded chicken breast, topped with sliced tomatoes, asparagus, and smoked scamorza cheese, in garlic and white wine sauce.

Sauteed chicken breast with garlic, sweet roasted peppers, mushrooms, onions, grape tomatoes, fresh herbs, and white wine sauce.

Grilled Atlantic salmon, topped with garlic, lemon, capers, and butter sauce.

Grilled, thin-cut, harpoon-cut swordfish, topped with sauteed garlic, black olives, capers, grape tomatoes, basil, and white wine sauce.

Seared ahi tuna (sashimi grade), sliced over a bed of arugula and lightly topped with shallots, dijon mustard, tarragon, white wine, and a touch of cream reduction sauce.

Marinated and grilled Mediterranean whole sea bass, filleted tableside, and finished with lemon-infused EVOO. Whole fish.

Combination of fresh clams, mussels, sea scallops, shrimp, calamari, catch of the day, jumbo lump crab meat, in garlic, a touch of hot pepper, grape tomatoes, basil, and tomato broth.

Sauteed, large, domestic white shrimp in olive oil, garlic, basil, and spicy grape tomato marinara sauce and over linguine pasta.

Sauteed mixed mushrooms.

Grilled veal chop (16 oz.) topped with sauteed porcini mushroom, veal demi-glaze fresh herbs, and white wine sauce

Grilled stuffed veal chop with sliced prosciutto and mozzarella, topped with sauteed garlic, capers, grape tomatoes, and oregano in a white wine sauce

Thinly pounded veal chop seared on both sides and topped with arugula, grape tomatoes, shaved Parmigiano Reggiano cheese, EVOO, and lemon.

Grilled veal chop (16 oz.) topped with a sauteed white wine sauce with fresh sage and mixed mushrooms

Sauteed, panko-breaded thinly pounded veal chop, topped with arugula, diced cherry tomatoes, shaved parmesan cheese, and fresh lemon. Served with marinara sauce on the side

Grilled fresh calamari marinated in garlic, EVOO, Italian parsley, and lemon juice.

Homemade mozzarella cheese, cluster tomatoes, olives, basil, and EVOO.

24 month aged san daniele parma prosciutto and cantaloupe melon.

Clams and mussels in olive oil, garlic, a touch of hot pepper, white wine, basil, and tomato sauce.

Sliced smoked pastrami-style salmon topped with red onions, gourmet capers, hard-boiled eggs, EVOO, lemon, and horseradish.

Thinly sliced seared ahi tuna topped with avocado, raisins, caramelized onion, pine nuts, EVOO and modena balsamic glaze.

Thinly sliced, cured aged beef prosciutto over spinach, topped with grilled Portobello mushrooms, shaved parmigiano reggiano cheese, EVOO, and lemon.

Thinly sliced prime beef tenderloin topped with shaved parmigiano reggiano cheese, capers, EVOO, and balsamic glaze.

Mesclun greens, cherry tomatoes, cucumbers, and red onions, tossed with EVOO and a white champagne vinegar dressing.

Romaine lettuce, buttery croutons, parmigiano reggiano cheese and homemade caesar dressing.

Baby organic arugula, toasted pine nuts, sliced fresh cured figs and crumbled gorgonzola cheese, with EVOO and aged red balsamic vinegar.

Linguine pasta sautéed with garlic, black olives, capers, and grape tomato sauce.

Fresh fettuccine pasta sautéed with pancetta (Italian bacon), touch of hot pepper, basil, and tomato sauce.

Homemade agnolotti pasta filled with fresh ricotta cheese and spinach in a creamy parmigiano cheese sauce.

Homemade gnocchi potato dumplings sautéed with grape tomatoes and basil marinara sauce, also available with creamy gorgonzola cheese sauce `.

Homemade pappardelle pasta sautéed with ground wild boar tomato ragout sauce.

Giant fresh tortelloni pasta filled with veal meat, sautéed in butter, sage and a touch of veal reduction sauce.

Sautéed fresh clams, shrimp, scallops, mussels, and calamari in olive oil, garlic, a touch of hot pepper, white wine, Italian parsley, and tomato marinara sauce with linguine pasta.

Sautéed fresh clams in garlic, olive oil, Italian parsley, and white wine sauce or marinara sauce, with linguine pasta.

Sautéed penne pasta with shallots, smoked norwegian salmon and vodka in a rose cream sauce.

Sautéed veal scaloppine with shallots, mushrooms and sweet marsala wine sauce.

Sautéed veal scaloppine topped with sliced parma prosciutto, provolone cheese, garlic, sage, and white wine sauce.

Sautéed breaded veal scaloppine topped with fresh homemade mozzarella cheese, parmigiano reggiano cheese, and tomato marinara sauce, served over a bed of linguine pasta.

Grilled veal chop (16 oz.) topped with sautéed porcini and champignon mushrooms, fresh herbs and white wine sauce.

Thinly pounded veal chop seared on both sides and topped with arugula, grape tomatoes, shaved parmigiano reggiano cheese, EVOO and lemon.

Grilled beef tenderloin (master, center cut 9 oz.) topped with sautéed shallots, soft green peppercorns and brandy sauce.

Duck breast topped with shallots, fresh mint and blueberries.

Grilled australian lamb chops topped with sautéed garlic, fresh rosemary and prosecco wine reduction sauce.

Sautéed breaded chicken breast, topped with sliced tomatoes, asparagus, and smoked scamorza cheese, in garlic and white wine sauce.

Sautéed chicken breast with garlic, sweet roasted peppers, mushrooms, onions, grape tomatoes, fresh herbs and white wine sauce.

Grilled Atlantic salmon, topped with garlic, lemon, capers, and butter sauce.

Grilled, thin-cut, harpoon-cut swordfish, topped with sautéed garlic, black olives, capers, grape tomatoes, basil and white wine sauce.

Seared ahi tuna (sashimi grade), sliced over a bed of arugula, and lightly topped with shallots, Dijon mustard, tarragon, white wine and a touch of cream reduction sauce.

Marinated and grilled Mediterranean whole sea bass, filleted table side and finished with lemon-infused EVOO.

Combination of fresh clams, mussels, sea scallops, shrimp, calamari, catch of the day, jumbo lump crab meat, in garlic, touch of hot pepper, grape tomatoes, basil, and tomato broth.

Sautéed, large, domestic white shrimp in olive oil, garlic, basil, and spicy grape tomato marinara sauce, over linguine pasta.

Grilled fresh calamari marinated in garlic, EVOO, Italian parsley, and lemon juice.

Homemade mozzarella cheese, cluster tomatoes, olives, basil, and EVOO.

24 month aged san daniele prosciutto and fresh cantaloupe melon.

Clams and mussels in olive oil, garlic, a touch of hot pepper, white wine, basil, and tomato sauce.

Sliced smoked pastrami-style salmon topped with red onions, gourmet capers, hard-boiled eggs, EVOO, lemon, and horseradish.

Sautéed top-quality bourgogne escargot (snails) in garlic, fresh herbs, white wine, cognac and butter sauce.

Thinly sliced seared ahi tuna topped with avocado, raisins, caramelized onion, pine nuts, EVOO and modena balsamic glaze.

Thinly sliced, cured aged beef prosciutto over spinach, topped with grilled Portobello mushrooms, shaved parmigiano reggiano cheese, EVOO, and lemon.

Thinly sliced prime beef tenderloin topped with shaved parmigiano reggiano cheese, capers, EVOO, and balsamic glaze.

Fried fresh breaded mozzarella cheese, served with a choice of tomato marinara or anchovy sauce.

Boston lettuce, cherry tomatoes, cucumbers, and red onions and shaved carrot, tossed with EVOO and a white champagne vinaigrette dressing.

Romaine lettuce, homemade buttery croutons, parmigiano reggiano cheese and homemade caesar dressing.

Baby organic arugula, toasted pine nuts, sliced fresh cured figs and crumbled gorgonzola cheese, with EVOO and aged red balsamic vinegar.

Linguine pasta sautã©ed with garlic, capers, kalamata olives, grape tomatoes and a touch of white wine sauce with marinara.

Fresh fettuccine pasta sautã©ed with shallots, smoked pancetta a touch of red pepper flake, fresh basil, and tomato sauce.

Homemade agnolotti pasta filled with fresh ricotta cheese and spinach in a creamy parmigiano cheese sauce.

Homemade gnocchi potato dumplings sautéed with grape tomatoes and basil marinara sauce, also available with creamy gorgonzola cheese sauce.

Penne pasta sautéed with crabmeat and fresh arugula, in a rose creme sauce.

Homemade pappardelle pasta sautéed with ground wild boar tomato ragout sauce.

Giant fresh tortelloni pasta filled with veal meat, sautéed in butter, sage and a touch of veal reduction sauce.

Sautéed fresh clams, shrimp, scallops, mussels, and calamari in olive oil, garlic, a touch of hot pepper, white wine, Italian parsley, and tomato marinara sauce (or white wine sauce) with linguine pasta.

Sautéed fresh clams in garlic, olive oil, Italian parsley, and white wine sauce (or marinara sauce), with linguine pasta.

Fresh pear and ricotta pasta in a special gorgonzola and porcini cream sauce.

Sautéed veal scaloppine with shallots, mushrooms and sweet marsala wine sauce.

Sautéed veal scaloppine topped with sliced parma prosciutto, provolone cheese, garlic, sage, and white wine sauce.

Sautã©ed veal scaloppine with garlic, capers, white wine, and butter sauce.

Sautéed breaded veal scaloppine topped with fresh homemade mozzarella cheese, parmigiano reggiano cheese, and tomato marinara sauce, served over a bed of linguine pasta.

Grilled veal chop (16 oz.) topped with sautã©ed porcini mushroom, veal demi-glaze fresh herbs and white wine sauce.

Grilled stuffed veal chop with sliced prosciutto and mozzarella, topped with sautã©ed garlic, capers, grape tomatoes, and oregano in a white wine sauce.

Thinly pounded veal chop seared on both sides and topped with arugula, grape tomatoes, shaved parmigiano reggiano cheese, EVOO and lemon.

Grilled veal chop (16 oz.) topped with a sautã©ed white wine sauce with fresh sage and mixed mushrooms.

Sautã©ed, panko-breaded thinly pounded veal chop, topped with arugula, diced cherry tomatoes, shaved Parmesan cheese and fresh lemon. Served with marinara sauce on the side.

Grilled beef tenderloin (prime cut, 9 oz.) topped with sautã©ed shallots, soft green peppercorns and brandy cream sauce.

Maple leaf farms duck breast topped with a port wine reduction sauce with fresh mint, shallots and blue berries.

Hand cut and grilled rib eye (USDA prime, 20-22 oz.)simply prepared with garlic, cracked kosher salt and butcher black pepper.

Grilled New Zealand lamb chops (double cut) topped with sautã©ed garlic, fresh rosemary and prosecco wine reduction sauce.

Sautéed breaded chicken breast, topped with sliced tomato, asparagus, and homemade mozzarella cheese, in garlic and white wine sauce.

Sautéed chicken breast with garlic, sweet roasted peppers, mushrooms, onions, grape tomatoes, fresh herbs and white wine sauce.

Grilled Atlantic salmon, topped with garlic, lemon, capers, and butter sauce.

Caramelized chilean seabass over wilted escarole lettuce, toasted pine nuts, raisins, and finished with a touch of fig vin cotto and e. V. Olive oil.

Grilled, thin-cut, harpoon-caught swordfish, topped with sautéed garlic, kalamata olives, capers, grape tomatoes, basil and white wine sauce.

Special-ordered fresh dover sole from holland, oven-baked with fresh herbs and clarified butter, filleted table-side and served with lemon butter and caper sauce on the side.

Seared ahi tuna (sashimi grade), sliced over a bed of arugula, and lightly topped with shallots, Dijon mustard, tarragon, white wine and a touch of cream reduction sauce.

Marinated and grilled Mediterranean whole sea bass, filleted table side and finished with lemon-infused EVOO.

Combination of fresh clams, mussels, sea scallops, shrimp, calamari, jumbo lump crab meat, in garlic, touch of hot pepper, grape tomatoes, basil, and tomato broth.

Sautéed, large, domestic white shrimp, in olive oil, garlic, shiitake mushrooms, green onions and white wine sauce.

Sautéed, egg-dredged, large, domestic white shrimp in garlic, fresh herbs, lemon, and white wine reduction sauce.

Sautéed, large, domestic white shrimp in olive oil, garlic, basil, and spicy grape tomato marinara sauce, over linguine pasta.