Pescatore Palace

Four Italian bread crostini, topped with spicy diced tomatoes, fresh basil, olive oil and rubbed with fresh garlic.

Four Italian bread crostini, topped with spicy diced tomatoes, fresh basil, olive oil and rubbed with fresh garlic.

Jumbo gulf shrimp, steamed, peeled and served with our zesty cocktail sauce and lemon wedges.

Creamy and fresh mozzarella, sweet roma tomatoes, fresh basil and extra virgin olive oil.

Lightly breaded and fried Atlantic calamari, served with our zesty cocktail or marinara sauce.

Fresh octopus, marinated in olive oil and Italian seasonings then flash char-grilled till tender and smokey.

East coast clams, topped with Italian bread crumbs and cheese baked with butter and garlic.

Mussels sauteed in olive oil and doused with our house made marinara sauce.

Portobello mushroom, marinated in olive oil and balsamic vinegar, grilled and topped with melted Gorgonzola cheese.

Calamari tubes, marinated in olive oil, garlic and spices and flash char-grilled.

A blend of crisp greens topped with grilled, sliced chicken breast and house made Italian dressing.

Boiled calamari, octopus and cuttle fish, marinated in olive oil, white vinaigrette and mild giardiniera.

Mixed green - artichokes with sun dry tomato and Asiago cheese.

Mixed greens with choice of dressing.

Chef Vito’s specially prepared soup of the day.

Crispy crust, mozzarella, tomatoes, hickory smoked ham, mushrooms and grilled artichokes.

Crispy crust, mozzarella, tomato and delicate anchovy fillets.

Our pizza dough, made fresh daily, rolled and stuffed with mozzarella and tomatoes; 3 per order.

Crispy crust, mozzarella, Romano, Asiago and Gorgonzola cheeses.

Crispy crust topped with grilled zucchini, eggplant, yellow squash, red peppers, tomatoes and mozzarella.

Crispy crust with mozzarella, tomatoes and fresh basil leaves.

House made gnocchi, sauteed in olive oil with fresh diced roma tomatoes, fresh basil and topped with shredded parmigiano.

Stuffed gnocchi with spinach ricotta cheese in a pinksauce with sundried tomatoes and parmigiano cheese.

Al dente pasta tossed with tender scallops, gulf shrimp, yellow and green zucchini, asparagus tips and sweet grape tomatoes, sauteed with prosecco.

Bow tie pasta, sauteed chicken tenderloin strips, prosciutto, grilled mushrooms, tomatoes, fresh basil and white wine.

House made lasagna, baked with our seasoned ground beef, mozzarella and our house made aurora sauce.

Al dente linguini with mussels, baby clams, gulf shrimp and tender atlantic scallops, tossed with your choice of house made marinara or white garlic sauce.

Small bow tie pasta tossed with our house made tomato-vodka sauce.

Nested whole wheat spaghetti with gulf shrimp sauteed in garlic butter, splashed with a touch of brandy and tossed with a red sauce.

Arborio rice sauteed with assorted mushrooms, white wine and parmigiano cheese.

Seasonal fresh fish, prepared special for you.

Vito’s signature - grilled octopus, calamari, cuttlefish, shrimp and fish of the day served on a bed of grilled vegetables.

A mild, white tilapia sauteed with spinach and a touch of lemon and served on a bed of cappellini.

Grilled seabass, salmon and tilapia served with grilled vegetables.

Fresh Atlantic cod, sauteed in olive oil with sweet onion and fresh oregano and served with polenta and black olives.

Shrimp, scallops, lobster, tender baby clams, mussels, snow crab, calamari, octopus, cuttlefish and our fish of the day in a light tomato garlic broth served with linguini.

Fresh north Atlantic salmon, lightly breaded, seasoned and broiled, sauteed spinach with garlic and cannellini beans.

Boneless chicken breast, sauteed in olive oil with garlic, rosemary, oven roasted vesuvio potatoes and vegetables.

Sauteed veal cutlets baked with house made red sauce, mozzarella and served with gnocchi pasta.

Char-grilled lamb loin chop, marinated in olive oil with garlic and rosemary, served with origano and basil, roasted vesuvio potatoes and vegetables.

Scaloppini of veal, sauteed in olive oil, primitivo wine, portobello mushrooms, asparagus and served capellini pasta.