Fresco Italiano (3000 Paradise Road)

A generous portion of sweet Italian rope sausage mixed with a colorful array of bell peppers and onions.

Crispy sourdough baguettes topped with a savory house-made tomato jam, sliced pecorino romano cheese, served warm and finished with aged balsamic, virgin olive oil drizzle.

Perfectly toasted bruschetta topped with a creamy goat cheese spread and caramelized onions, finished with a honey drizzle, thyme garnish.

Buttermilk marinated calamari, flash fried served with a tangy lemon tarragon aioli and fresco's marinara, sweet and spicy cherry peppers.

A traditional mixture of beef and veal meatballs, seasoned perfectly with garlic, onions, finished in fresco marinara.

A flavorful linguini pasta in a white wine, garlic clam sauce with roman beans, pancetta, crushed red pepper, finished with little neck clams seasoned with basil and oregano.

A tuscan soup consisting of rustic fresh cut vegetables, cannellini beans, garnished with thick sliced Italian bread, topped with parmigiano reggiano.

A flavorful, tomato-based seafood soup, seasoned with garlic and onions.

Traditional caesar salad of romaine hearts, garnished with parmesan frico, white anchovies.

Fresco's chopped salad, tossed with bell peppers, red onions, overnight tomatoes, hard salami, smoked provolone and house-made Italian dressings. Garnished with crisply, flash fried prosciutto, shaved parmigiano reggiano.

Crispy flatbread lightly topped with freso's marinara, a generous handful of mozzarella, provolone, asiago, pecorino romano cheese.

Our four cheese flatbread topped with sweet Italian sausage, pepperoni, garnished with freshly chopped basil and parsley.

Traditional margherita flatbread topped with fresh mozzarella, overnight tomatoes, basil, finished with a drizzle of extra virgin olive oil.

A unique flatbread topped with fresco's marinara, flash fried prosciutto, four cheese blend baked until crispy, finished with baby arugula, shaved parmigiano, drizzled with aged balsamic.

Very thin, delicate pasta.

A flat, thick egg noodle.

Cylinder-shaped pasta.

Long, thin, solid pasta. Also served gluten free or whole wheat.

Large, very broad, flat pasta noodles.

Potato pasta mixed with asiago cheese.

Creamy arborio rice, blended with sauteed porcini mushrooms, garnished with parmigiano reggiano cheese.

Creamy arborio rice, sauteed shrimp garnished with parmigiano reggiano cheese.

House specialty. Fresh bucatini pasta, tossed in a hand-crushed garlic tomato sauce, crushed red pepper, garnished with freshly grated parmigiano reggiano.

House specialty. Mixture of beef, veal and herbed ricotta cheese suspended between layers of pasta topped with shredded mozzarella, smoked provolone, shaved pecorino cheese baked until bubbling golden brown.

House specialty. Chef's creation of ravioli.

House specialty. "Purse-filled" pasta with fresh pears, gorgonzola cheese served in a vodka sauce.

House specialty. One of fresco's favorites, eggplant suspended between layers of polenta, mozzarella cheese, roasted peppers, dusted with seasoned bread crumbs, flash fried served on top of fresco's marinara, garnished with fresh parmigiano reggiano. Also served vegetarian.

House specialty. Large-ring shaped pasta filled tender beef short rib, tossed in our house-made marinara sauce.

Bone-in chicken breast, dusted with house-made seasoned bread crumbs, sauteed till golden brown, served on top of fresh burrata and fresco's marinara.

Bone-in chicken breast, dusted with house-made bread crumbs, sautéed till golden brown, topped with mozzarella cheese, served on top of fresco's marinara.

Bone-in chicken breast, lightly dusted with a seasoned flour sautéed to a golden brown served with a lemon butter, garlic, white wine sauce, fried capers.

Bone-in chicken breast dusted with a seasoned flour sautéed until golden brown, served with braised mushrooms in a traditional marsala wine sauce.

Half-chicken, cast iron roasted in its own natural juices, herbs, baby root verdure.

Bone-in veal chop, dusted with house-made seasoned bread crumbs sauteed till golden brown, served on top of fresh burrata and fresco's marinara.

Bone-in veal chop, dusted with house-made bread crumbs sauteed till golden brown topped with mozzarella cheese, served on top of fresco's marinara.

Bone-in veal chop wrapped in prosciutto, lightly dusted in a seasoned flour sauteed to golden brown, served with a lemon garlic cream sauce, fried capers.

Bone-in veal chop, lightly dusted with a seasoned flour, sauteed to golden brown served with a lemon butter, garlic, white wine and fried capers.

Bone-in veal chop dusted with a seasoned flour, sauteed until golden brown, served with braised mushroom in a traditional marsala wine sauce.

Double cut pork chop resting on a nest of rapini, topped with a flavorful` fennel mixture.

Great as an additional for the table. A beautiful 22 oz prime rib eye, broiled to perfection.

A tender 6 oz filet mignon, broiled to your liking and seasoned to perfection.

Grilled Mediterranean sea bass fillet with skin on, seasoned with salt and pepper, served on a bad of arugula, dressed in a rosemary vinaigrette, cherry tomatoes, lemon slices.

Traditional scampi tossed with angel hair pasta in a light marinara sauce, diced tomatoes, garnished with langoustines.

Linguine pasta tossed in a spies-lobster-based marinara sauce, topped with sautéed shrimp cherry peppers, peperonata garnish.