Civile Cucina Italiana

Crostini's with fresh ricotta, sliced dried figs, and crispy pancetta.

Fresh eggplant rounds layered with mozzarella, ricotta, and homemade bolognese sauce.

Fresh mozzarella, prosciutto, fire roasted peppers, and homemade pesto sauce.

Fried calamari tossed in intense balsamic reduction, diced tomato and scallions.

Sauteed with garlic and oil, sliced sweet sausage, topped with grilled Italian long hot peppers.

PEI mussels steamed in garlic, shallots, anisette, and cream. Topped with shaved fennell.

Grilled marinated mushroom, infused with garlic, and extra virgin olive oil, diced tomato, basil, shaved Parmesan.

Fresh little neck clams, crumbled sweet sausage, spicy marinara broth, homemade garlic bread, fresh basil.

Egg battered mozzarella and bread, fried with tomato scampi sauce.

Fresh little neck clams, PEI mussels, jumbo shrimp, crumbled sweet sausage, spicy marinara broth, homemade garlic bread, fresh basil portioned for sharing.

Pignoli nuts,‏ raisons, marinara, and ricotta cheese.

Seared jumbo shrimp tossed in scampi sauce, with cherry peppers, diced tomato, and scallions.

Arugula, dried figs. Walnuts, crumbled bleu cheese, pomegranate vinaigrette.

Romaine, shaved Parmesan, garlic croutons, creamy Caesar dressing. Anchovies optional.

Field greens, diced tomato, sliced red onion, artichoke hearts, balsamic vinaigrette.

Fried goat cheese, red onion, diced tomato, balsamic vinaigrette.

Shallots, white wine, crushed tomato, basil, fresh mozzarella.

Four cheese pasta from the classic cafe abraci.

Served with homemade bolognese sauce, shaved Parmesan, and fresh basil.

Sausage, broccoli rabe, garlic, butter, and Parmesan.

Sauteed wild mushrooms, crumbled sweet sausage, tomato, garlic, basil.

Chopped lobster and, shrimp, whole little neck clams, lobster tomato broth.

Broiled filet‏ of salmon over sauteed spinach and lemon butter chardonnay sauce.

Slow braised pork shank over spinach and wild mushroom risotto with pork demi glaze.

Farm raised tilapia with seasoned breadcrumbs over sauteed escarole and cannellini beans. Finished with a bur blanc.

Grilled center cut pork chop with sweet sausage, sauteed onions, bell peppers, tomatoes, and Yukon gold potatoes.

Poached cod with jumbo shrimp, and clams in a light tomato broth.

16 oz. Grilled NY strip topped with gorgonzola cheese crumbles, wild mushrooms, and Madeira wine glaze.

Cajun seared grouper over great northern beans, tri-color bell peppers, garlic, and heavy cream.

Rolled with capicolla, mozzarella, and Parmesan. Finished with wild mushroom demi glaze.

Pork tenderloin, chicken breast, sweet sausage, and shrimp tossed in risotto and bell peppers.

Pounded cut veal chope milanese, topped with baby arugula, diced tomato, red onion, shaved Parmesan, and balsamic vinaigrette.

Old world style, bone-in chopped chicken, sweet sausage, hot cherry peppers, onions, garlic, with lemon demi glaze.

Pounded cut veal chop breaded, fried and topped with marinara and melted mozzarella.

Sauteed in garlic and oil.

Sauteed sliced bell peppers and onions.

Pan seared wild mushrooms.

Spinach and wild mushroom risotto.

Sliced and sauteed.

Sauteed in garlic and oil.

Lavazza espresso, served hot with lemon twist.

Lavazza espresso, foamed milk on espresso with a dusting of cinnamon.

Assorted varieties with lemon.

Assorted varieties with lemon.

Creamy house made Italian cheesecake on a graham cracker crust.

Layered crumb cake on baked apples over a bed of Italian cheesecake.

Three mini chocolate coated cannoli shells with a chocolate chip ricotta filling.

Rich, fudge like dark chocolate treat on a chocolate chip cookie crust.

Pistaccio, chocolate and strawberry ice cream over a frozen cherry in a chocolate shell.

Sweet cream cake layered on coffee soaked sponge with mascarpone cheese.

Sweet cream cake layered on savory sponge and almond.