Al Dente Ristorante

Fresh sautéed broccoli, mushrooms, artichoke hearts, red and yellow peppers, and spinach, in garlic.

Large shrimp sautéed in olive oil, garlic, diced tomatoes in a white wine garlic butter.

Fresh broccoli, dipped in egg batter, pan-fried and served with a lemon wedge.

Fresh PEI Mussels sautéed in white wine, garlic, and simmered in our classic plum tomato.

Toasted country-style garlic bread with fresh tomatoes, basil, garlic, and extra-virgin olive oil.

Baby eggplant rolled and stuffed with fresh ricotta, baked and topped with mozzarella cheese.

Fresh cheese and lobster ravioli prepared in a light marinara sauce with shrimp, a touch.

Large shrimp dipped in egg batter, pan-seared and finished in our classic orange liqueur glaze.

Homemade Italian vegetable soup.

A spring mix of baby greens, tomato, and onion. Add to any salad: grilled chicken, grilled shrimp extra

Fresh romaine lettuce, romano cheese, and homemade croutons tossed in our classic homemade dressing. For two.

Prepared to order; a variety of meats, aged provolone and iceberg & romaine lettuce with vegetables.

Beefsteak tomatoes, fresh mozzarella cheese, onion, basil, extra-virgin olive oil, salt & pepper.

Prepared with cheese tortellini extra.

Large ricotta cheese ravioli in our homemade marinara sauce. Add chicken or sausage, veal or shrimp extra.

A spicy plum tomato sauce, capers, anchovies, white wine and olives.

A rich sauce of pancetta, butter, black pepper, heavy cream, egg, and parmesan cheese.

Spring vegetables sautéed in a white wine garlic butter sauce or cream sauce, and romano cheese.

A classic Genovese sauce of fresh basil, olive oil, pignoli nuts, garlic, cream, and pecorino romano cheese.

Our homemade tomato sauce with fresh basil and an assortment of pecorino romano, mozzarella, provolone, and ricotta cheese.

Fresh tomato and onion in a zesty marinara sauce with vodka, a touch of red pepper, tossed with heavy cream and pecorino romano cheese.

A cream sauce with heavy cream, butter, egg and fresh parmesan cheese.

A mixture of pancetta Italian bacon, onion, pecorino romano cheese, and tomato sauce.

Traditional tomato sauce with fresh tomatoes, onions, garlic and white wine.

Spicy plum tomato sauce sautéed with pepperoncini.

Classic tomato sauce simmered with selected ground beef, veal, and pork.

Classic boneless medallions, sautéed with fresh broccoli florets, and penne pasta in a white wine garlic butter or cream sauce. Served with roasted potatoes and vegetables.

Boneless breast lightly dipped in egg batter, pan-fried and sautéed in white wine lemon butter sauce. Served with roasted potatoes and vegetables.

Boneless medallions simmered with red and yellow peppers, sweet onions, fresh mushrooms, white wine and rosemary in a plum tomato sauce. Served with roasted potatoes and vegetables.

Served with roasted potatoes and vegetables.

Boneless breaded cutlet pan-fried, baked in our homemade marinara sauce and topped with fresh mozzarella cheese. Served with roasted potatoes and vegetables.

Boneless chicken scallopini breast sautéed with fresh mushrooms and ham in a marsala wine sauce. Served with roasted potatoes and vegetables.

Veal scallopini layered with prosciutto and mozzarella cheese with artichoke hearts and mushrooms in a marsala wine sauce. Served with roasted potatoes and vegetables.

Veal scallopini layered with prosciutto and mozzarella cheese, spinach, mushrooms and sage in a white wine garlic butter sauce. Served with roasted potatoes and vegetables.

Served with roasted potatoes and vegetables.

Breaded cutlet pan-fried, baked in our homemade marinara sauce and topped with fresh mozzarella cheese. Served with roasted potatoes and vegetables.

Veal scallopini sautéed with fresh mushrooms and ham in a marsala wine sauce. Served with roasted potatoes and vegetables.

Fresh cheese & lobster ravioli simmered in a light marinara sauce with shrimp, a touch of cream, and pecorino romano cheese.

Fresh count necks, PEI mussels, shrimp, scallops and chopped clams, white wine, garlic and simmered in our classic marinara sauce served over fettuccine.

Fresh countneck and chopped clams sautéed with white wine and garlic with choice of red or white sauce. Served over linguine.

Large shrimp sautéed in olive oil and tossed with fresh broccoli florets, penne pasta, and romano cheese in a white wine garlic butter or cream sauce.

Fresh swordfish, lightly egg-battered, pan-fried and baked. Topped with fresh julienne vegetables in a lemon caper sauce, served over risotto.

Fresh fusilli pasta with sautéed shrimp in a garlic white wine butter sauce, with fresh diced tomatoes.

Fresh PEI mussels sautéed with white wine, garlic, and simmered in our classic marinara sauce over linguine.

Lightly egg-battered and pan-fried, layered with marinara sauce, baked with fresh mozzarella, served over choice of pasta.

Boneless chicken stuffed with prosciutto, fresh mozzarella, spinach, roasted red peppers and garlic, rolled and pan-seared, served over roasted red pepper risotto in a gorgonzola cream sauce.

Fresh calamari, littleneck clams, mussels, shrimp and scallops sautéed in olive oil, simmered in white wine and garlic, served over saffron risotto.

Large shrimp and calamari, sautéed in olive oil, served in a spicy marinara sauce, white wine and served over linguine.

Honey walnut crusted pork tenderloin, lightly seasoned, pan-seared, baked in a madeira prune sauce and served with spinach and mashed potatoes.

Chilean sea bass pan-seared and baked with sundried tomatoes, capers, mushrooms, fresh herbs and white wine, served over risotto.

Fresh cheese and lobster ravioli prepared in a light marinara sauce with shrimp, a touch of cream, pecorino romano and parmesan cheese.

Boneless breast layered with prosciutto and fresh mozzarella, spinach, mushrooms and sage in a white wine butter sauce.

Large shrimp and sea scallops sautéed in olive oil and served with homemade fusilli in our classic vodka sauce.

Fresh, tender veal stuffed with prosciutto, roasted red pepper, mozzarella cheese and garlic, rolled, breaded and pan-fried, served in a white wine mushroom pink sauce and roasted red pepper risotto.

Fresh potato gnocchi tossed in a plum tomato sauce with sundried tomatoes, capers, basil, pecorino romano and parmesan cheese, mushrooms, and white wine. Add chicken or sausage, veal or shrimp extra.

Sautéed scallopini of veal, chicken and shrimp, fresh broccoli florets, mushrooms, red and yellow peppers and artichoke hearts in a white wine garlic butter sauce, served over choice of pasta.

Large shrimp sauteed in olive oil, garlic, and diced tomatoes in a white wine garlic butter.

Fresh PEI mussels sauteed in white wine, garlic, and simmered in classic plum tomato.

Baby eggplant rolled and stuffed with fresh ricotta baked and topped with mozzarella cheese.

Large shrimp dipped in egg batter, pan seared and finished in classic orange liqueur glaze.

Fresh sauteed broccoli, mushrooms, artichoke hearts, red and yellow peppers, and spinach in a garlic.

Fresh broccoli, dipped in egg batter, and pan fried. Served with a lemon wedge.

Toasted country style garlic bread with fresh tomatoes, basil, garlic, and extra virgin olive oil.

Fresh cheese and lobster ravioli prepared in a light marinara sauce with shrimp.

Italian vegetable soup.

Fresh romaine lettuce, Romano cheese, and croutons tossed in classic dressing.

A variety of meats, aged provolone, iceberg, and romaine lettuce with vegetables.

With cheese tortellini.

Spring mix of baby greens, tomato, and onion.

Beefsteak tomatoes, fresh mozzarella cheese, onion, basil, extra virgin olive oil, salt, and pepper.

Large ricotta cheese ravioli in our homemade marinara sauce.

A rich sauce of pancetta, butter, black pepper, heavy cream, egg and Parmesan cheese.

A classic Genovese sauce of fresh basil, olive oil, pignoli nuts, garlic, cream, and pecorino Romano cheese.

Fresh tomato and onion in a zesty marinara sauce with vodka and a touch of red pepper tossed with heavy cream and pecorino Romano cheese.

A mixture of pancetta (Italian bacon), onion, pecorino romano cheese, and tomato sauce.

Spicy plum tomato sauce sauteed with pepperoncini.

A spicy plum tomato sauce, capers, anchovies, white wine, and olives.

Spring vegetables sauteed in a white wine garlic butter sauce or cream sauce, and Romano cheese.

Tomato sauce with fresh basil and an assortment of pecorino Romano, mozzarella, provolone, and ricotta cheese.

A cream sauce with heavy cream, butter, egg, and fresh parmesan cheese.

Traditional tomato sauce with fresh tomatoes, onions, garlic, and white wine.

Classic tomato sauce simmered with selected ground beef, veal, and pork.

Classic boneless medallions, sautéed with fresh broccoli florets, and penne pasta in a white wine garlic butter or cream sauce. Served with roasted potatoes and vegetables.

Boneless medallions simmered with red and yellow peppers, sweet onions, fresh mushrooms, white wine, and rosemary in a plum tomato sauce. Served with roasted potatoes and vegetables.

Boneless breaded cutlet pan fried and baked in marinara sauce topped with fresh mozzarella cheese. Served with roasted potatoes and vegetables.

Boneless breast lightly dipped in egg batter, pan fried and sauteed in white wine lemon butter sauce. Served with roasted potatoes and vegetables.

Served with roasted potatoes and vegetables.

Boneless chicken scallopini breast sauteed with fresh mushrooms and ham in a marsala wine sauce. Served with roasted potatoes and vegetables.

Veal scallopini layered with eggplant, prosciutto and mozzarella cheese in a dry vermouth mushroom sauce. Served with roasted potatoes and vegetables.

Veal scallopini layered with prosciutto and mozzarella cheese with artichoke hearts and mushrooms in a marsala wine sauce. Served with roasted potatoes and vegetables.

Served with roasted potatoes and vegetables.

Veal scallopini sauteed with fresh mushrooms and ham in a marsala wine sauce. Served with roasted potatoes and vegetables.

Veal scallopini dipped in egg batter, pan fried, and simmered in a white wine lemon butter sauce. Served with roasted potatoes and vegetables.

Veal scallopini layered with prosciutto and mozzarella cheese, spinach, mushrooms, and sage in a white wine garlic butter sauce. Served with roasted potatoes and vegetables.

Breaded cutlet pan fried and baked in marinara sauce topped with fresh mozzarella cheese. Served with roasted potatoes and vegetables.

Fresh cheese and lobster ravioli simmered in a light marinara sauce with shrimp, a touch of cream, and pecorino Romano cheese.

Fresh countneck and chopped clams sauteed with white wine and garlic with choice of red or white sauce. Served over linguine.

Fresh swordfish, lightly egg battered, pan fried, and baked. Topped with fresh julienne vegetables in a lemon caper sauce, served over risotto.

Fresh PEI mussels sauteed with white wine, garlic, and simmered in classic marinara sauce over linguine.

Fresh countnecks, PEI mussels, shrimp, scallops, chopped clams, white wine, and garlic simmered in classic marinara sauce served over fettucine.

Large shrimp sauteed in olive oil and tossed with fresh broccoli florets, penne pasta, and Romano cheese in a white wine garlic butter or cream sauce.

Fresh fusilli pasta with sauteed shrimp in a garlic white wine butter sauce and with fresh diced tomatoes.

Lightly egg battered and pan fried, layered with marinara sauce, baked with fresh mozzarella, and served over choice of pasta.

Fresh calamari, littleneck clams, mussels, shrimp, and scallops sauteed in olive oil, and simmered in white wine and garlic. Served over saffron risotto.

Honey walnut crusted pork tenderloin, lightly seasoned, pan seared, and baked in a madeira prune sauce. Served with spinach and mashed potatoes.

Fresh cheese and lobster ravioli prepared in a light marinara sauce with shrimp, a touch of cream, pecorino Romano, and parmesan cheese.

Large shrimp and sea scallops sauteed in olive oil and served with fusilli in classic vodka sauce.

Fresh potato gnocchi tossed in a plum tomato sauce with sundried tomatoes, capers, basil, pecorino Romano, parmesan cheese, mushrooms, and white wine.

Boneless chicken stuffed with prosciutto, fresh mozzarella, spinach, roasted red peppers and garlic, rolled, and pan seared and served over roasted red pepper risotto in a gorgonzola cream sauce.

Large shrimp and calamari, sauteed in olive oil, served in a spicy marinara sauce, and white wine and served over linguine.

Chilean sea bass pan seared and baked with sundried tomatoes, capers, mushrooms, fresh herbs, and white wine. Served over risotto.

Boneless breast layered with prosciutto and fresh mozzarella, spinach, mushrooms, and sage in a white wine butter sauce.

Fresh, tender veal stuffed with prosciutto, roasted red pepper, mozzarella cheese and garlic, rolled, breaded, and pan fried. Served in a white wine mushroom pink sauce and roasted red pepper risotto.

Sauteed scallopini of veal, chicken, shrimp, fresh broccoli florets, mushrooms, red and yellow peppers, and artichoke hearts in a white wine garlic butter sauce. Served over choice of pasta.