Marias Gourmet Pasta

Flat bread served with fresh mozzarella, tomatoes and basil, drizzled with extra virgin olive oil.

Gnocchi stuffed with goat cheese and bell peppers, deep fried and sauteed with garlic and oil and plum tomatoes.

Served with honey Dijon mustard and balsamic vinegar reduction.

Mozzarella cheese dipped in an egg batter, coated with procaine Romano and seasoned bread crumbs.

Grilled eggplant, portable mushrooms, zucchini roasted bell peppers and fresh mozzarella.

Fresh shrimp dipped in an egg batter, sauteed till golden brown then topped with a grand marnier citrus sauce.

Deep fried fresh calamari; drizzled with a sweet balsamic vinegar.

Artichoke hearts dipped in an egg batter then sauteed with white wine, lemon and butter.

Mixed greens, cucumbers and fresh tomatoes, olive oil and balsamic vinegar.

Romaine lettuce tossed with Caesar dressing and homemade croutons.

Tomatoes and fresh mozzarella drizzled with basil infused extra virgin olive oil.

A variety of grilled vegetables on a bed of romaine lettuce topped with kalamata olives, cherry tomatoes, and feta cheese with our own balsamic vinaigrette dressing.

Fresh pomodoro sauce, basil & fresh mozzarella with grilled.

If you like it spicy, try this. Extremely spicy chicken and pomodoro sauce with mozzarella and Romano cheese.

Fresh pomodoro sauce with provolone, Romano, mozzarella and feta cheese.

Fresh pomodoro sauce with portabella and button mushrooms with mozzarella.

Fresh tomatoes, chopped garlic marinated in olive oil and mozzarella cheese.

Fresh pomodoro sauce with a variety of grilled vegetables and mozzarella cheese.

Angel hair pasta tossed with grilled chicken and grilled vegetables in a light marinara sauce.

Freshly.

Rigatoni sauteed with Spanish onions and pancetta in a light marinara sauce.

Mushrooms, ham and zucchini finished in a pink sauce.

Freshly made rigatoni pasta sauteed with spicy broccoli rabe, garlic and oil.

Five cheese tortellini tossed with sundried tomatoes, mushrooms and peppers, finished in a pink sauce.

Spinach pasta in a traditional Alfredo sauce with grilled chicken and mushrooms.

Shrimp sauteed with garlic, white wine and olive oil tossed with fresh parpedelle pasta.

Mussels, shrimp and calamari sauteed in a spicy pomodoro sauce over angel hair pasta.

Fresh basil fettuccini tossed with shrimp and grilled chicken in fresh tomato, garlic, basil and olive oil.

Freshly made fettuccini with meat sauce and parmigiana cheese.

Freshly made fusilli pasta with sauteed broccoli rabe, cherry tomatoes, shrimp, garlic and oil in shellfish broth.

Fresh native mussels prepared with your choice of style.

Parpadelle pasta in traditional creamy basil pesto sauce.

Freshly made ravioli in a sage and Madeira wine cream sauce.

Freshly made ravioli tossed with aspatagus tips in a fennel saffron pernot sauce.

Ravioli stuffed with smoked chicken sauteed in a marinara sauce.

Freshly made ravioli tossed with plum tomatoes, mozzarella and pecorino Romano cheese.

Freshly made ravioli tossed with plum tomatoes, mozzarella and pecorino Romano cheese.

Ravioli stuffed with smoked mozzarella in a garlic oil and Romano cheese sauce.

Freshly made wild mushroom ravioli tossed with sauteed bell peppers, squash and button mushrooms in a Romano cheese cream sauce.

Italian rice sauteed with a mixture of vegetables.

Italian rice sauteed with chicken capers and a touch of Cajun spice.

Italian rice sauteed with shrimp, calamari and mussels in cream shellfish broth.

Italian rice sauteed with portabella and button mushrooms in a creamy porcini sauce.

Served with potatoes and sweet peppers.

Served with side salad.

Chicken breast topped with prosciutto and provolone cheese in a marsala wine sauce.

Veal medallions topped with prosciutto and provolone cheese finished with a marsala wine sauce.

Sauteed veal medallions, mushrooms, golden raisins and sundried tomatoes finished in a port wine sauce.

Breaded chicken breast topped with provolone cheese in a plum tomato sauce.

Breaded veal topped with provolone cheese in a plum tomato sauce.

Shrimp and veal medallions sauteed with broccoli in a garlic and oil sauce topped with Romano cheese.

Spinach pasta and chicken medallions sauteed with a variety of vegetables in a lemon and butter sauce.

Chicken breast with fresh spinach and artichoke hearts in a lemon butter sauce over fettuccini, topped with provolone cheese.

Sauteed chicken breast with mushrooms finished in a marsala wine sauce.

Sauteed veal medallions and mushrooms in a marsala wine sauce.

Chicken breast with fresh spinach and artichoke hearts in a lemon butter sauce over fettuccini, topped with provolone cheese.

Fresh tilapia lightly dipped in egg then sauteed with mushrooms in a white wine, lemon and butter sauce, served with a side of garlic and oil angel hair pasta.

Served over a bed of vegetables risotto.

Over a traditional Caesar salad.