Torino Restaurants (New St)

Stuffed and rolled with ricotta cheese and tomato.

With spicy tomato sauce.

Thinly​ sliced raw filet mignon with pecorino, romano cheese.

Topped with prosciutto di parma.

Topped with Wasabi sauce.

Spinach and egg drop soup.

With​ roasted walnuts and Danish bleu cheese.

White sherry vinaigrette and pancetta bacon.

Traditional dressing and croutons.

Mozzarella cheese, red peppers, field greens.

White sherry vinaigrette.

Calamari.​ scungilli shrimps topped with chopped baby spinach.

Over Caesar salad.

Roasted peppers, sliced tomatoes topped with pesto sauce.

Red onions, capers over mixed greens, over wild herb pesto oil.

Baby mixed greens, goat cheese in a balsamic vinaigrette dressing.

Buffalo mozzarella, eggplant, sundried tomatoes, and red peppers.

Capers, red onions, cream cheese.

Onions, mozzarella, remoulade sauce.

Fresh​ mozzarella, tomato sauce.

White breast, goat cheese, red peppers, and sun-dried tomatoes.

Tomato and basil.

Capers, green and black olives in light tomato sauce.

Calamari, clams, shrimp, slightly spicy tomato sauce.

In red or white clam sauce.

Shiitake mushrooms, sun-dried tomatoes, spinach, oil-garlic.

Sweet sausage and peas in a light pink sauce.

Grilled sausage, broccoli, sun-dried tomatoes, mushrooms, eggplant, olive oil, garlic.

Spicy tomato sauce and ricotta cheese.

Light tomato sauce and mozzarella cheese.

Beef ravioli, topped with tomato sauce.

Spinach in pink vodka sauce.

Capers, black olives in light tomato sauce.

Served with oil and garlic.

Grounded beef in light tomato sauce.

Pancetta, onions in light cream sauce.

Served with capellini in light tomato sauce.

White breast, goat cheese, red peppers, and sun-dried tomatoes.

White and dark with mushrooms, spicy cherry peppers.

Lemon and white wine sauce.

Served with linguini tomato sauce.

With mushroom and Barolo red wine sauce.

Served with Dijon mustard sauce.

Olives, capers and light tomato sauce.

Pan-seared and topped with roasted almonds.

Over sautéed spinach.

Over mixed green salad.

Lemon white wine sauce served with linguini, oil, and garlic.

Over​ chefs grilled vegetables.

Tilapia​ over mixed field greens with pine nut balsamic dressing.

Danish bleu cheese, cheddar, mozzarella, white American.

Over sauteed spinach.

Portuguese baby octopus, calamari, shrimp and scallops, olive oil and garlic.

Fried​ or sauteed in spicy tomato sauce.

With ricotta cheese and tomato sauce.

Served over sauteed spinach.

Over grilled vegetables.

Thinly​ sliced raw filet mignon, pecorino cheese.

Calamari, scungilli, shrimp, octopus served with chopped greens.

Over mixed greens, melted mozzarella cheese.

With sherry vinaigrette dressing.

Roasted red peppers, sliced tomatoes, pesto sauce.

With​ pine nut balsamic dressing.

Walnuts, bleu cheese (available toppings: shrimp, chicken, steak).

(Available toppings: shrimp, chicken, steak).

Shiitake mushrooms, sun-dried tomatoes, spinach, oil, and garlic.

White and red clams sauce.

Grounded beef in light tomato sauce.

Capers, olives in fresh tomato and basil sauce.

In light tomato sauce.

Oil and garlic, grilled sausage, broccoli, sun-dried tomatoes, mushrooms, eggplant.

Ground sweet sausage and peas in light pink vodka sauce.

Shrimp, shiitake mushrooms, hot chilies, tomato sauce.

Light tomato sauce and mozzarella cheese.

Beef ravioli, topped with meat and tomato sauce.

Ravioli, spinach in pink vodka sauce.

Diced white chicken, pesto garlic cream sauce.

Green peas, pancetta, light pink sauce.

Pancetta, onions in light cream sauce.

Topped with mozzarella cheese, served with linguini.

White and dark, sauteed mushrooms, spicy cherry peppers.

Lemon and white wine sauce.

Grilled double breast, roasted peppers, balsamic vinaigrette.

Served with linguini tomato sauce.

Spinach, melted fontina cheese in white wine sauce.

Breaded, pan-fried served over chopped salad.

Domestic top round scaloppini with mushrooms, red wine sauce.

Top round scaloppini, eggplant, prosciutto, mozzarella, tomato sauce.

Herb crumbs, chilies, lemon, garlic, served with linguini, oil, and garlic.

Served with sauteed spinach.

Served with dijon mustard sauce.

Olives, capers, light tomato sauce.

Wild mushrooms, English peas, potatoes, red wine sauce.

Shrimp, calamari, scallop, octopus.

Slightly pounded served with sauteed shiitake mushrooms.

Octopus, calamari, shrimp, scallops, over spinach, and cannellini.

Top rounded scaloppini, eggplant, prosciutto, mozzarella, and tomato sauce.

Grilled double breast, Portobello roasted peppers, and balsamic vinaigrette.

Oil, garlic, grilled sausage, broccoli, sun dried tomato, mushroom, and eggplant.

Served over sauteed spinach​​.

​Crispy, allay sage, and pecorino cheese over Bolognese sauce.

Fried or sauteed with spicy tomato sauce.

With ricotta cheese and tomato sauce.

Served with spinach and champagne lobster sauce.

Served over chef's daily vegetables.

Over spinach and beans.

Served over sauteed spinach​​.

Root vegetables.

Stuffed baked with root vegetables, cheese, and pancetta.

With white sherry vinaigrette dressing.

Over mixed greens with melted mozzarella.

Roasted red peppers, sliced tomato, and pesto sauce.

With pine nut balsamic dressing.

Walnuts, cantaloupe, and blue cheese.

Mushrooms, diced tomato, spinach, broccoli, carrots, and garlic.

White or red clam sauce.

Capers, olives, in fresh tomato, and basil sauce.

In light tomato sauce.

Oil, garlic, grilled sausage, broccoli, sun dried tomato, mushroom, and eggplant.

Ground sweet sausage and peas in light pink vodka sauce.

Shrimp, mushroom, and spicy tomato sauce​.

Beef ravioli. Topped with meat and tomato sauce.

Spinach in pink vodka sauce.

Ground beef in light tomato sauce.

Green peas and pancetta in a light pink sauce.

Pancetta and onions in light cream sauce.

Topped with mozzarella cheese. Served with linguini​.

White, dark, mushroom, sausage, and spicy cherry peppers.

Lemon and white sauce.

Grilled double breast, Portobello roasted peppers, and balsamic vinaigrette.

Served with linguini tomato sauce.

Spinach, melted Fontana, and cheese in white wine sauce.

Breaded and pan fried. Served over chopped salad.

Domestic top rounded scaloppini. With mushroom and red wine sauce.

Top rounded scaloppini, eggplant, prosciutto, mozzarella, and tomato sauce.

Herb crumbs, chilies, and lemon. Served with linguini, oil, and garlic.

Served with sauteed spinach.

Shrimp, clams, scallops, calamari, and mussels.

Served Dijon mustard sauce.

Olives, capers, and light tomato sauce.

Octopus, calamari, shrimp, scallops, over spinach, and cannellini.

With mushroom red wine sauce.

​Over risotto Milanese in gravy brown sauce.