Cafe Troia (Towson)

Romaine lettuce, anchovies, grated parmigiano, and herbed croutons with our egg-less dressing.

With walnuts, roasted tomatoes and gorgonzola dressing.

Field greens, tomatoes, carrots and cucumbers tossed with our raspberry vinaigrette.

Provençal marinated olives.

Three ways and served with roasted peppers, arugula and toast.

With roasted cherry tomatoes.

An assortment of appetizers: prosciutto, grilled eggplant, grilled zucchini, goat cheese, roasted red peppers, mozzarella and tomato.

Roasted cherry tomatoes and herbs de Provence dressing.

With herbs and hot peppers creating a spicy tomato sauce. Served with herbed toast.

With a roasted garlic emulsion, fresh lemon juice and herbs.

With parmesan, capers and truffle oil.

In a white wine, garlic, and herb broth with grilled garlic bread.

With fresh tomato, pecorino, broccoli rabe and crumbled sausage.

Filled with braised beef, prosciutto, spinach, parmesan and splashed with fresh rosemary brown butter.

With a light creamy parmesan/asparagus sauce.

With roasted tomato, fresh basil, EVOO & garlic tossed with white truffled mascarpone.

In a sweet jalapeño pesto and tomato sauce & fresh mint scented.

With a home made three meat and tomato sauce.

With a duck and fresh porcini mushrooms ragout.

With Jumbo Shrimp sautéed with tomatoes, garlic, white wine and herbs.

Sautéed with a spinach, diced tomatoes, white wine and herbs.

With clams, calamari, mussels, shrimp, and fish in spicy tomato sauce.

With fennel seeds and white wine.

Thinly pounded double chicken breast, drizzled with EVOO, rosemary and garlic, quickly grilled and topped with arrucola shallots and tomato salad, roasted potatoes.

Chicken breast sautéed with fresh tomato and mozzarella and served with gnocchi.

Pan roasted in the traditional Italian way with tomato, wine, and minced vegetables, the bone is topped with gremolata and all is served over saffron risotto.

In a sage scented fresh porcini mushroom demi-glace sauce.

Marinated and grilled, splashed with burnt sage butter.

Organic braised beef rolled with spinach, pine-nuts and Romano cheese then simmered in tomato sauce until tender. Accompanied by gnocchi.

Marinated and grilled, fan sliced, served with arrucola salad and rosemary roasted potatoes.

Pounded, breaded and shallow fried colorado lamb chops topped with fresh arugula and tomato salsa.

In a fresh wild blueberry/balsamic sauce.

A trio of miniature desserts changing daily.

Candied walnuts, roasted tomatoes and gorgonzola dressing

Romaine lettuce, anchovies, freshly grated cheese, and herbed croutons with our egg-less dressing

Mixed greens with carrots, grape tomatoes, almond slivers, and apple slices dressed with a raspberry vinaigrette

assorted Italian olives

Fresh mozzarella and tomatoes drizzled with pesto

With an arugula garnish, drizzled with a balsamic reduction

Prosciutto di Parma, grilled eggplant, mixed olives, goat cheese, roasted red peppers, mozzarella, tomatoes and a roasted artichoke heart.

Wild caught in Portugal. Served with marinated cannellini beans and spicy lemon vinaigrette

Wild caught off Rhode Island. Served with an arugula-garlic emulsion, fresh lemon juice, and herbs

Wild caught off Rhode Island. Simmered with herbs and hot peppers creating a spicy tomato sauce. Served with grilled garlic toast

Prince Edward Island mussels, sustainable, aqua cultured in Canada. Steamed with white wine, garlic and herbs de Provence. Served with grilled garlic toast

Raw certified angus beef tenderloin with shaved parmigiano, capers, rucola and E.V.O.O.

Four baked rice balls stuffed with mozzarella and peas, drizzled with marinara

Tomato sauce, mozzarella cheese and fresh pesto

Caramelized onion, mozzarella and grated parmigiano

Marinara, crumbled sausage, caramelized onion, mozzarella, and grated parmigiano

grilled vegetables, roasted garlic & grated parmigiana drizzled with olive oil

Homemade pasta with roasted jumbo shrimp, basil pesto, zucchini and pecorino romano cheese

with pan fried eggplant, tomatoes, garlic, basil, and mozzarella

filled with braised beef, prosciutto, spinach, and parmesan and sautéed with fresh rosemary brown butter

with a light creamy parmigiano and asparagus sauce

with tomato, marinara, pecorino, broccolini, & crumbled sausage

homemade pasta with a homemade three meat (veal, pork, beef) and tomato sauce

jumbo shrimp sautéed with garlic, lemon, parsley, white wine, herbs, grated parmigiano, and a dash of cream

little neck clams sautéed with white wine, herbs, spinach, and diced tomatoes

grass fed meatballs simmered in marinara sauce over spaghetti

homemade lasagna with our homemade three meat (veal, pork, beef) bolognese sauce

Homemade lasagna with marinara sauce

baby eggplant, mozzarella, basil pesto, San Marzano tomatoes and pecorino romano

Chicken breast sautéed in a white wine sauce with spinach and mozzarella. Served with roasted potatoes.

thinly pounded natural chicken breast grilled with garlic, herbs and olive oil. Served with fennel and arugula in a lemon shallot vinaigrette and roasted potatoes

organic braised beef rolled with spinach, pine-nuts and Romano cheese then simmered in tomato sauce until tender, served with gnocchi

Veal scaloppini and mixed mushrooms with a white wine sauce. Served with roasted potatoes

roasted in the traditional Italian way; the bone is topped with gremolata and served over saffron risotto

A 6 oz.Filet Mignon grilled and finished with with a red wine demi glaze, mushrooms and taleggio cheese. Served with roasted potatoes

Marinated then grilled and garnished with grilled onions, lemon, mint and oregano. Served with roasted potatoes

seared magret duck served in a wild blueberry/balsamic sauce and served with roasted potatoes

A 6 oz jumbo lump crab cake prepared Maryland style with Old Bay and broiled. Served with roasted potatoes

Romaine lettuce, anchovies, grated parmigiano cheese and herbed croutons with our egg-less dressing.

Mixed greens with carrots, red onion, almond slivers, raisins, and apple slices dressed with a raspberry vinaigrette.

Provençal marinated olives served warm.

Coated three ways and served with roasted peppers, arugula and toast.

Garnished with arugula and drizzled with balsamic reduction.

Fresh mozzarella and fresh tomatoes drizzled with basil pesto.

Prosciutto di parma, grilled eggplant, grilled zucchini, goat cheese, roasted red peppers, mozzarella, and tomatoes.

Simered with herbs and hot peppers creating a spicy tomato sauce. Served with garlic parmigiano toast.

With a roasted garlic emulsion, fresh lemon juice and herbs.

Steamed with white wine, garlic and fragrant herbs. Served with grilled garlic parmigiano toast.

With parmigiano, capers, and truffle oil.

Four baked rice balls stuffed with mozzarella and peas, drizzled with marinara.

With bacon, hot peppers, fresh tomatoes, and pecorino.

With pan fried eggplant, tomatoes, garlic, basil, and mozzarella.

With a light fresh orange juice reduction with fennel powder and orange zest.

With a light creamy parmigiano/asparagus sauce.

Filled with braised beef, prosciutto, spinach, and Parmesan and sautéed with fresh rosemary brown butter.

With tomato, marinara, pecorino, broccolini, and crumbled sausage.

With a homemade three meat and tomato sauce.

Jumbo shrimp sautéed with fresh tomatoes, garlic, white wine, and herbs.

Sautéed with white wine, herbs, spinach, and diced tomatoes.

Thinly pounded double chicken breast, drizzled with EVOO, rosemary, and garlic, quickly grilled, and topped with arugula shallots, and tomato salad, roasted potatoes.

Natural chicken breast pan roasted with tomatoes, olives, garlic, white wine, and herbs. Served with roasted potatoes.

Organic braised beef rolled with spinach, pine-nuts and Romano cheese then simmered in tomato sauce until tender. Accompanied by gnocchi.

Pan seared with fresh mixed mushrooms and garlic, finished with a white wine sauce. Served with roasted potatoes.

Roasted in the traditional Italian way; the bone is topped with gremolata and served over saffron risotto.

Marinated and grilled, splashed with burnt sage butter. Served with roasted potatoes.

An 8 oz. natural filet mignon wrapped in pancetta and sage, then char grilled and finished with a red wine demi glaze. Served with roasted potatoes.

Marinated and grilled topped with grilled onions, lemon, mint, and oregano yogurt. Served with roasted potatoes.

In a fresh wild blueberry/balsamic sauce. Served with roasted potatoes.

Sautéed with olive oil, garlic, salt and pepper.

Steamed and dressed with a lemon vinaigrette.

Julienned carrots cooked with butter, orange juice, garlic, and ginger.

Grilled and marinated.

Thinly pounded organic chicken breast grilled with garlic, herbs and olive oil. Served with fresh fennel and arugula with a lemon shallot vinaigrette and roasted potatoes.

Organic chicken breast sautéed in a white wine sauce with fresh baby spinach and mozzarella. Served with roasted potatoes.

Humanely raised veal hind shank roasted milanese style. The bone is topped with gremolata and served over saffron risotto (15 - 17 oz. shank).

Humanely raised veal scaloppini pan seared with fresh mixed mushrooms, garlic and a white wine sauce. Served with roasted potatoes.

Organic braised beef rolled with spinach, pine-nuts and Romano cheese then simmered in tomato sauce until tender. Served with gnocchi.

An 6 oz. certified Angus filet mignon grilled and finished with a red wine demi glaze, mushrooms and taleggio cheese. Served with roasted potatoes.

Humanely raised lamb marinated then grilled and garnished with grilled onions, lemon, mint, and oregano. Served with roasted potatoes.

A 6 oz. jumbo lump crab cake prepared Maryland style and broiled. Served with roasted potatoes.

Organic duck prepared in a wild blueberry/balsamic sauce. Served with roasted potatoes.

Sautéed with olive oil, garlic, salt, and pepper.

Steamed and dressed with a lemon vinaigrette.

Sliced carrots cooked with butter, orange juice, garlic and ginger.

Roasted with olive oil, salt and pepper.