Alberto Restaurant

Fresh asparagus sautéed with butter and parmesan.

Shiitake, oyster, and portobello sautéed in garlic, olive oil, leeks, and herbs, served over polenta.

Large shrimp sauteed in garlic and olive oil.

Simmered in light tomato sauce or with butter, lemon, and white wine.

Thin slices of raw beef drizzled with olive oil and lemon topped with parmesan cheese.

Ender calamari lightly breaded and fried served with fresh marinara.

An Alberto favorite steamed and stuffed with seasoned bread crumb and parmesan cheese.

Creamy mozzarella over chunks of tomato with olive oil and balsamic.

A traditional and hearty pasta and bean soup.

A vegetarian soup delight.

Spinach and egg drop soup.

Homemade meat-filled dumplings cooked in a delicious consomme.

Radicchio, indivia, rughetta, and fennel.

Traditional Caesar made to order.

Chopped arugula, radicchio fennel, broccoli, sun dried tomato and mozzarella.

Roasted beets, watercress, endive, gorgonzola with house vinaigrette.

Fresh grilled vegetables. Served with herb roasted potatoes.

Our "specialty" from Piacenza three cheese pasta in a light cream sauce.

A very thin spaghetti in a light marinara with shrimp.

Homemade triangle pasta in a fresh tomato sauce with prosciutto and peas.

Homemade potato dumplings with a choice of gorgonzola, tomato, or meat sauce.

Risotto served with shrimp, clams, calamari, and mussels.

Homemade lasagna noodles layered with meat in a tomato and bechamel sauce.

Homemade cheese and spinach ravioli with butter and sage.

Tender veal scaloppine sautéed with lemon and white wine.

Veal and prosciutto sautéed in white wine, light garlic, and sag.

Breast of chicken stuffed with prosciutto, mushroom, and mozzarella and baked in a dry sherry sauce.

Veal lightly breaded and pan-fried topped with tri-color salad.

Breast of chicken crusted with parmesan topped with asparagus with lemon and white wine.

Breast of chicken, lightly breaded and pan fried, topped with a tomato and onion salad.

Filet mignon sautéed in a Barolo wine and mushroom sauce or with peppers in a lightly spiced tomato sauce.

Veal, chicken, and filet mignon in a shallot, mushroom, and dry sherry sauce.

Pillows of veal stuffed with prosciutto and mozzarella in a dry sherry wine sauce.

Broiled filet mignon.

Rack of lamb lightly crusted with bread crumbs, garlic, rosemary, and olive oil.

Roasted chicken with garlic, rosemary, potatoes, and sausage.

New Zealand bass sautéed with tips of asparagus, artichoke hearts, sun dried tomato in shallot, lemon, white wine sauce.

Large shrimp sautéed in a light garlic wine sauce served over rice.

Branzino of the day. Please contact the merchant for branzino selection.