Strega by Nick Varano

Homemade mozzarella, tomatoes, fresh basil, and imported extra-virgin olive oil.

Baby arugola, grapefruit, walnut, and shaved parmigiano in a citrus vinaigrette.

Homemade fresh bocconcini mozzarella wrapped with the finest Italian prosciutto and served with marinated roasted peppers.

Traditional caesar salad.

Wild mixed greens with imported tomatoes.

Baked stuffed Portobello mushrooms with homemade ricotta cheese and spinach, served with spiced San Marzano tomatoes.

Sautéed jumbo shrimp with garlic and white wine lemon sauce.

Sautéed farm raised mussels in a spicy tomato sauce served with grilled tuscan bread.

Deep sea scallops sautéed with grand marnier.

Assortment of Italian imported cheeses and cold cuts.

Light deep-fried fresh calamari.

Rolled Sicilian eggplant with fresh ricotta, spinach and mozzarella and baked with plum tomatoes and parmigiano.

Veal chop stuffed with prosciutto and fontina cheese in a white demi-glaze sauce.

Grilled filet mignon served with Mission figs and remy-martin sauce.

Grilled porterhouse steak served wit baby arugola and shaved parmigiano.

Jumbo shrimps, deep sea scallops and baby spinach in a touch of creamy strega sauce.

Jumbo shrimps, asparagus and fresh cherry tomatoes.

Wild mushrooms, black truffles and a touch of cream sauce.

Little count neck clams in your choice of scampi or fra' diavolo sauce.

The traditional carbonara.

Ragu of ground tenderloin and fresh porcini mushrooms.

Fresh potato dumplings served with tomato sauce and fresh mozzarella cheese.

Tube-shaped pasta sautéed with San Marzano plum tomatoes and fresh basil spicy or mild.

Baked homemade fusilli with sun-dried tomatoes, eggplant and fresh mozzarella in a light tomato sauce.

Homemade pasta sautéed with 1/2 jumbo lobster wit fresh spicy cherry tomatoes.

Lobster stuffed ravioli finished with crab meat in a pink sauce.

Half-moon shaped cheese ravioli served with plum tomato sauce and fresh ricotta cheese.

Pasta sautéed with pancetta, San Marzano tomato sauce, and lots of onions, covered with a blend of pecorino and parmigiano cheeses.

Arborio rice sautéed with shellfish.

Arborio rice sautéed wit a julienne of chicken, Portobello mushrooms and baby spinach.

Veal medallions stuffed with prosciutto di parma and fontina cheese finished in a porto wine sauce.

Veal medallions topped with prosciutto di parma and fontina cheese finished in a porto wine sauce.

Light deep-fried breaded veal medallions and topped with diced marinated tomatoes.

Veal medallions with San Marzano tomato sauce, buffalo mozzarella and fresh basil.

Sautéed veal scaloppini with wild mushrooms and a marsala wine sauce.

Chicken breast with prosciutto, spinach and fontina cheese.

Tenders of chicken breast sautéed in a fresh lemon and light butter caper sauce.

Sautéed chicken breast wit sun-dried tomatoes, artichokes and mushrooms.

Chicken breast sautéed with mushrooms, red peppers, onion, and plum tomato sauce.