Rabia’s DBA Dolce Fumo

Mediterranean octopus with pesto.

Vine ripened tomatoes, butter, garlic, and white wine.

Cape Cod clams, shallots, garlic, butter, and white wine.

Fried calamari, lemon, and fire roasted tomato sauce.

Hearty vegetable soup.

Prosciutto, smoked mozzarella, port wine, and fig sauce.

Fresh herbs, garlic, and oven roasted Tuscan bread crostini.

Hearts of Romaine, Caesar dressing, and herb golden croutons.

Iggy's Tuscan bread crostini, ripe tomatoes, fresh mozzarella, and basil in extra virgin olive oil.

Mixed greens, Gorgonzola cheese, and croutons in aged balsamic dressing.

Ripe tomatoes, fresh mozzarella, balsamic honey dressing, and basil aioli.

Tomatoes, Italian prosciutto, fresh mozzarella, basil, and extra virgin olive oil.

Romaine lettuce, tomatoes, cucumbers, croutons, fresh mozzarella, red onions, and balsamic dressing.

Baked portabella, roasted peppers, crispy prosciutto, herbed goat cheese, and balsamic dressing.

A collection of cured assorted vegetables, olives, mushrooms, artichoke hearts, fresh mozzarella, and imported Italian meats.

Cape Cod clams, assorted mushrooms, garlic, linguine, and truffle oil.

Shrimp scallops, calamari, sun dried tomatoes, pepperoncini, and artichoke hearts in scampi over linguine.

Octopus, shrimp, calamari, clams, mussels, linguine, and fire roasted tomato sauce.

Lightly battered shrimp, lobster ravioli, roasted red peppers, artichoke hearts, and scampi sauce.

Pan seared shrimp, scallops, and artichokes in light cream sauce over linguini.

Stew of scallops, clams, mussels, shrimp, calamari, and lobster with Tuscan crostini.

Shrimp, scallops, and mussels sauteed with broccoli and sun dried tomatoes over black ink pasta.

Seasoned creamy risotto with lobster meat, shrimp, scallops, and calamari.

Meatballs, fire roasted tomato basil sauce, mozzarella, Parmigiano Reggiano, and linguine.

Chef's bolognese ragu.

Tender cutlets, fire roasted tomato sauce, mozzarella cheese, and linguine.

Tender cutlets, fire roasted tomato sauce, mozzarella cheese, and linguine.

Egg dipped medallions, fresh herbs, exotic mushrooms, garlic, lemon, and white wine sauce.

Egg dipped medallions, fresh herbs, exotic mushrooms, garlic, lemon, and white wine sauce.

Capers, artichokes, fire roasted red peppers, and lemon sauce.

Capers, artichokes, fire roasted red peppers, and lemon sauce.

Sauteed seasonal veggies in champagne rose sauce.

Sauteed seasonal veggies in champagne rose sauce.

Broccoli florets with penne pasta in scampi sauce.

Broccoli florets with penne pasta in scampi sauce.

Parma prosciutto, assorted mushrooms, fresh herbs, golden raisins, and Marsala wine sauce.

Parma prosciutto, assorted mushrooms, fresh herbs, golden raisins, and Marsala wine sauce.

Pan seared, topped with sage, prosciutto and mozzarella cheese in exotic mushroom, and wine sauce.

Pan seared, topped with sage, prosciutto and mozzarella cheese in exotic mushroom, and wine sauce.

Egg dipped medallions, figs, apricots, and Grand Marnier orange sauce.

New Zealand rack of lamb, port wine sauce, rosemary Idaho potatoes, and veggies.

Potato gnocchi and creamy pesto.

Parma prosciutto, shallots, egg yolk, and aged Romano cheese.

Shallots, capers, Moroccan black olives, and tomato sauce.

Oven baked with fresh ricotta, fresh mozzarella, smoked mozzarella, and Romano cheese in marinara sauce.

Fire roasted tomato basil sauce and Parmigiano Reggiano.

Creamy Gorgonzola sauce and balsamic reduction glaze.

Creamy Gorgonzola sauce, aged Romano cheese, and figs.