Ristorante Saraceno

PEI mussels‍ and New England clams sautéed in garlic, oregano and bay leaves.

Baked clams with signature stuffing topped with slivers of Italian bacon.

Thinly sliced prosiutto, soppressata and artisanal provolone cheese studded with artichoke hearts, olive, then drizzled with imported olive oil. Imported artichokes available for $2.00.

Mushrooms sautéed with garlic and extra virgin olive oil.

Calamari and octopus salad dressed with imported olive oil, balsamic vinegar and kalamata olive garnish.

Black mussels‍ house style poached in a white wine or red sauce with fine herbs.

Mushrooms stuffed with Italian sweet sausage, herb breadcrumbs and sherry wine sauce.

Escargots bourguignonne.

Parma ham thinly sliced with seasonal melon.

Savory pasta and bean soup.

Fried calamari served with marinara dipping sauce and hot pepper garnish.

Red ripe tomatoes with fresh mozzarella slices.

House salad.

Tomatoes and oregano with seasoned vinaigrette.

Crisp romaine hearts tossed in a classic Caesar dressing complimented by shaved parmigiano cheese and savory croutons.

Creamy ricotta,‍ parmigiano and romano cheese layered with ribbons of pasta, ground beef and traditional bolognese sauce then baked to perfection.

Tossed in a light pink vodka sauce.

Spaghetti with richly flavored tomato onion Italian bacon sauce and sharp parmigiano cheese.

Spaghetti with a silky sauce of eggs, parmigiano cheese, pancetta and white wine.

Ricotta ravioli.

Spaghetti al‍ dente , a medley of New England and imported clams tossed with oregano, parsley and garlic.

Fettuccine with traditional veal, beef and pork based tomato sauce.

Potato pasta pillows with light marinara and melted mozzarella.

Rigatoni.

Fettuccine al dente tossed with cream, egg yolk and imported Italian cheese.

Linguine al dente smothered with succulent shrimp and scallops and tender calamari, PEI mussels and New England clams simmered in Saraceno's signature marinara.

Mussels, clams, scallops, shrimp and calamari.

Wild mushrooms, saffron and imported Romano cheese.

Spaghetti with plum tomato sauce seasoned with fine herbs.

Chicken breasts‍ sautéed in marsala wine with ham and mushrooms.

Chicken sauteed with onions, peppers and mushrooms in a marinara sauce.

Chicken breast sauteed with onions, mushrooms, peas and artichoke hearts in a Verdicchio wine sauce.

Chicken breast egg battered, sautéed and topped with fresh mozzarella cheese and white wine sauce.

Lightly floured chicken breast with capers and lemon in a white wine sauce.

Floured, sautéed chicken cutlet sauced with marinara then topped with melted mozzarella.

Chicken breasts sautéed in white wine.

Lightly floured chicken cutlet with diced eggplant, capers and olives in a light marinara.

Veal scaloppini sautéed in marsala wine with ham in a mushroom sauce.

Veal scaloppini with prosciutto and fine herbs in a white wine sauce.

Scaloppini of veal sauteed in Saraceno's signature marinara and spiced with a hint of crushed red pepper. Served with olive oil roasted potatoes and vegetables.

Veal scaloppini egg battered, sautéed and topped with fresh mozzarella cheese and white wine sauce.

Lightly floured veal scaloppini with capers and fresh lemon in a white wine sauce.

Veal scaloppini egg battered and sautéed in a lemon, butter and white wine sauce.

Lightly floured veal scaloppini sautéed with diced eggplant, capers and olives in light marinara.

Veal scaloppini sautéed with onions, peppers and mushrooms in a marinara sauce.

Thin slices‍ of floured and sautéed veal sauced with marinara, then topped with melted mozzarella.

Jumbo shrimp‍ sauteed in olive oil and garlic with a hint of butter and while wine served over a bed of linguine al dente.

Lightly battered fried jumbo shrimp.

Shrimp sautéed in olive oil in a house marinara served on a bed of linguine al dente.

Jumbo shrimp sautéed with onions, peppers and mushrooms in a light tomato sauce.

Jumbo shrimp tossed with cream, sautéed onion and Italian bacon served over linguini.

Grilled lobster.

Thin slices of floured and sautéed eggplant sauced with marinara, then topped with melted mozzarella.

Traditional Italian seafood platter with calamari, shrimp and scallops.

Filet of sole egg battered and sautéed with lemon and butter.

Baby octopus simmered with capers, olives and fresh cherry tomatoes in red sauce.

Cioppino with little necks, mussels, calamari, shrimp, lobster and scallops in a fragrant seafood broth with a touch of tomato, pinch of saffron and medley of fine herbs.

Boiled lobster served with olive oil roasted potatoes and vegetables.

Lobster sauteed with onions and fresh cherry tomatoes finished with a spicy red sauce served with linguine al dente.

Choice hand cut 12oz angus sirloin seasoned with sea salt, freshly ground pepper and broiled to your liking. Served with olive oil roasted potatoes and vegetables.