Cafe Ragazzi

Homemade burrata with arugula, tomato, radicchio and endive.

Chef's selection of cold appetizers.

Lightly fried squid and zucchini served fra Diavolo sauce.

Artichoke stuffed with a blend of bread crumbs, garlic, capers, anchovies, roasted peppers, parmesan cheese and baked with chicken broth.

Marinara sauce and ricotta cheese.

Paper thin slices of raw tenderloin beef topped with diced tomatoes, basil and shaved Parmigiano Romano in extra-virgin olive oil.

Imported provolone cheese grilled and laced with extra virgin olive oil and arugula salad.

Rolled eggplant stuffed with mozzarella and roasted peppers topped with fresh tomatoes served over mixed greens.

Imported provolone cheese baked with extra virgin olive oil, arugula, and chopped tomatoes.

Grilled jumbo prawns marinated with extra virgin olive oil and garlic, stuffed with lump crabmeat in lobster sauce.

Radicchio, endive and arugula dressed with balsamic vinaigrette.

Served with homemade dressing made with raw eggs, anchovies, and spices.

Fresh buffalo mozzarella, beefsteak tomato, basil and extra-virgin olive oil.

Chopped romaine, fresh tomato, red onions and buffalo mozzarella with chef's vinaigrette.

Chopped jumbo shrimp, diced tomato, red onion and chunks of gorgonzola.

Chef's selection of cold appetizers.

Tomato sauce, mozzarella, basil and imported Italian spicy salami.

Tomato sauce, mozzarella, prosciutto di parma and arugula.

Salty rictotta, romano, fontina and gorgonzola.

Tomato sauce, mozzarella, mushrooms, and Italian sausage.

Mozzarella cheese and onions.

Angel hair pasta with fresh tomato, basil, and garlic.

Linguine in red or white clam sauce.

Linguine with pancetta, onions, Parmigiano cheese, and cream sauce.

Thin spaghetti with ground tender meat sauteed with fresh tomato, barolo wine, and fine herbs.

Thin spaghetti with extra light cream sauce with fresh basil, extra virgin olive oil, garlic and pignolli nuts.

Thin spaghetti with meatballs sautéed with marinara sauce and fresh herbs.

Fresh spinach fettuccini pasta with pancetta, sweet onions, and fresh tomatoes.

Fresh fettuccini pasta in a cream sauce.

Short cut pasta in a light sauce of fresh ripe tomatoes, olive oil, garlic, black calamata olives, capers, and anchovies.

Tube shaped pasta in a light sauce prepared with olive oil, garlic, diced eggplant, fresh tomato, basil, and onions.

Potato dumplings with fresh tomato, garlic, and basil.

Spinach pasta filled with veal mousse in a sage cream sauce.

Homemade crepes filled with ricotta cheese, spinach, regunano cheese and pink sauce.

Baked oven homemade pasta with meat sauce, ricotta cheese, and fresh tomato and mozzarella cheese.

Imported arborio rice with shrimp, clams, mussels, calamari and truffle oil.

Imported arborio rice with fresh porcini mushrooms, truffle oil, and Parmigiano.

Boneless chicken breast dipped in egg and sauteed in a delicate white wine and butter sauce.

Tender chicken breast sauteed with white wine, lemon and capers.

Tender chicken breast with marsala wine, mushrooms and onions.

Tender chicken breast lightly breaded with marinara sauce and topped with mozzarella cheese.

Half a chicken with bone sauteed in olive oil, garlic, black calamata olives, Italian sausage, and pepperoncini, approximately cooking time 45 minutes. Served with vegetables and potatoes or pasta.

Tender scallops of veal sauteed with fresh mushrooms, shallots, and imported marsala wine.

Lightly breaded veal with tricolor salad and house dressing or any side dish of the day. Please contact the merchant for today's special dish.

Tender scallops of veal sauteed with white wine, lemon, and capers.

Filet mignon prepared with your choice grilled, peppercorn sauce or gorgonzola sauce.

Lightly breaded veal with marinara sauce and topped with mozzarella cheese.

Tender scallops of veal with prosciutto di parma, red wine, on a bed of sauteed spinach served with vegetables and potatoes or pasta.

Seared salmon steak on a bed of dijon mustard sauce and fried leeks.

Fillet of red snapper prepared with choice of three different styles - francese, livornese, or grilled.

Grilled prawns on a bed of saffron risotto.

A classic Italian seafood potpourn of clams, calamari, shrimp and fish in a red or white wine sauce on a bed of linguini.

Served with vegetables and potatoes or pasta.

Homemade Burrata with arugula, tomato, radicchio and endive.

Chef’s selection of cold appetizers.

Lightly breaded and fried squid and zucchini served with fradiavolo sauce.

Artichoke stuffed with a blend of breadcrumbs, garlic, capers, anchovies, roasted peppers, Parmesan cheese and baked with chicken broth.

Meatballs and ricotta cheese in a tomato sauce.

Paper-thin slices of raw tenderloin beef topped with chopped tomatoes, capers, Parmesan cheese, black olives and arugula with olive oil.

Very thin slices of norwegian salmon lightly seasoned with capers, chopped onions, arugula, truffle oil and lemon.

Imported Provolone cheese baked with extra virgin olive oil, arugula and chopped tomatoes.

Eggplant roll-ups stuffed with Mozzarella and roasted peppers topped with fresh tomatoes served over mixed greens.

Radicchio, endive and arugula dressed with balsamic vinaigrette.

Beet salad with goat cheese in a raspberry vinaigrette.

Romaine lettuce with homemade dressing made with raw eggs, anchovies, croutons and parmigiano cheese.

Fresh buffalo Mozzarella, fresh tomato, basil and homemade dressing.

Romaine lettuce, fresh tomatoes, red onions, buffalo Mozzarella with chef’s vinaigrette.

Chopped shrimp, diced tomato, red onions and chunks of Gorgonzola cheese.

Tomato sauce, Mozzarella and basil.

Tomato sauce, Mozzarella, basil and imported Italian spicy salami.

Tomato sauce, Mozzarella, prosciutto di parma and arugula.

Sliced pear, gorgonzola cheese.

Tomato sauce, Mozzarella, mushrooms and Italian sausage.

Angel hair pasta with fresh tomato, basil and garlic.

Thin spaghetti with ground tender meat sautéed with fresh tomato, barolo wine and fine herbs.

Fresh fettuccine pasta in a cream sauce.

Short cut pasta in a light sauce of fresh ripe tomatoes, olive oil, garlic, black calamata olives, capers and anchovies.

Linguine in red or white clam sauce.

Tube shaped pasta in a light sauce prepared with olive oil, garlic, diced eggplant, fresh tomato, basil and onions.

Potato dumplings pasta with Mozzarella, Romano, Fontina and Gorgonzola cheeses.

Homemade fettuccine with braised veal and mushrooms.

Fresh spinach fettuccine pasta with pancetta, sweet onions and fresh tomatoes.

Ravioli filled with pear in a sage and truffle oil sauce and Parmesan cheese.

Linguine in a cream sauce with pancetta, onions and parmigiano cheese.

Fresh flat pasta in a white wine sause with porcini mushrooms and truffle oil.

Imported arborio rice with shrimp, clams, mussels, calamari and truffle oil.

Homemade crepes filled with Ricotta cheese, spinach, Reggiano cheese in a pink sauce.

Baked oven homemade pasta with meat sauce, ricotta cheese, fresh tomatoes and Mozzarella cheese.

Thin spaghetti with light cream sauce with basil, extra virgin olive oil, garlic and pignolli nuts.

Boneless chicken breast dipped in egg and sautéed in white wine and butter sauce.

Tender chicken breast sautéed with white wine, lemon and capers.

Tender chicken breast braised with marsala wine, mushrooms and onions.

Tender chicken breast lightly breaded with marinara sauce and Mozzarella cheese.

Tender scallops of veal sautéed with fresh mushrooms, shallots and imported marsala wine.

Tender scallops of veal sautéed with white wine, lemon and capers.

Lightly breaded veal with marinara sauce and topped with Mozzarella cheese.

Lightly breaded veal with tricolor salad and house dressing.

14 oz. grilled ribeye steak served with a marinated sauce of red peppers, mushrooms and onions.

Tender scallops of veal with prosciutto di parma, red wine, in a bed of sautéed spinach.

Grilled european sea bass. Served with vegetables or penne or spaghetti pasta with choice of marinara, aglio e olio or alfredo sauce.

Grilled jumbo prawns on a bed of saffron risotto.

A classic Italian seafood potpourri of clams, mussels, calamari, shrimp and fish in a red or white wine sauce on a bed of linguini.

Rigatoni or linguine pasta with choice of pomodoro or bolognese sauce.

Lady fingers, mascarpone cheese and espresso coffee.

Traditional cheesecake recipe.

Served warm and garnished with vanilla ice cream.

Pears poached in barolo red wine served with ice cream.

Fresh strawberries with creamy zabaione custard.

Boneless chicken breast dipped in egg and sauteed in white wine and butter sauce.

Tender chicken breast lightly breaded with marinara sauce and mozzarella cheese.

Tender chicken breast sautéed with white wine, lemon and capers.

Tender chicken breast braised with marsala wine, mushrooms and onions.

Lightly breaded veal with tricolore salad and house dressing.

Grilled ribeye steak served with a marinated sauce of red peppers, mushrooms, and onions.

Tender scallops of veal sautéed with white wine, lemon and capers.

Lightly breaded veal with marinara sauce and topped with mozzarella cheese.

Tender scallops of veal sauteed with fresh mushrooms, shallots and imported marsala wine.

Tender scallops of veal with prosciutto di parma, red wine, in a bed of sauteed spinach.

A classic Italian seafood potpourri of clams, mussels, calamari, shrimp and fish in a red or white wine sauce on a bed of linguini.

Grilled jumbo prawns on a bed of saffron risotto.

Grilled european sea bass. Served with vegetables or penne or spaghetti pasta with choice of marinara, aglio e olio or alfredo sauce.

Imported provolone cheese baked with extra virgin olive oil, arugula and chopped tomatoes.

Very thin slices of norwegian salmon lightly seasoned with capers, chopped onions, arugula, truffle oil and lemon.

Artichoke stuffed with a blend of breadcrumbs, garlic, capers, anchovies, roasted peppers, parmesan cheese and baked with chicken broth.

Chef’s selection of cold appetizers.

Lightly breaded and fried squid and zucchini served with fradiavolo sauce.

Homemade burrata with arugula, tomato, radicchio and endive.

Paper-thin slices of raw tenderloin beef topped with chopped tomatoes, capers, parmesan cheese, black olives and arugula with olive oil.

Eggplant rollups stuffed with mozzarella and roasted peppers topped with fresh tomatoes served over mixed greens.

Meatballs and ricotta cheese in a tomato sauce.

Rigatoni or linguine pasta with choice of pomodoro or bolognese sauce.

Linguine in a cream sauce with pancetta, onions and parmigiano cheese.

Fresh flat pasta in a white wine sause with porcini mushrooms and truffle oil.

Fresh fettuccini pasta in a cream sauce.

Linguine in red or white clam sauce.

Tube shaped pasta in a light sauce with olive oil, garlic, diced eggplant, fresh tomatoes, basil and onions.

Ravioli filled with pears in a sage and truffle oil sauce and parmigiano cheese.

Imported arborio rice with shrimp, clams, mussels, calamari and truffle oil.

Short cut pasta in a light sauce of fresh tomatoes, olive oil, garlic, black calamata olives, capers and anchovies.

Baked oven homemade pasta with meat sauce, ricotta cheese, fresh tomatoes and mozzarella cheese.

Homemade crepes filled with ricotta chesse, spinach, regianno cheese in a pink sauce.

Thin spaghetti with light cream sauce with basil, extra virgin olive oil, garlic and pignolli nuts.

Homemade fettuccini with braised veal and mushrooms.

Thin spaghetti with ground tender meat sauteed with fresh tomato, barolo wine and fine herbs.

Potato dumplings pasta with mozzarella, romano, fontina and gorgonzola cheeses.

Fresh spinach fettuccini pasta with pancetta, sweet onions and fresh tomatoes.

Angel hair pasta with fresh tomato, basil and garlic.

Pears poached in barolo red wine served with ice cream.

Fresh strawberries with creamy zabaione custard.

Traditional cheesecake recipe.

Lady fingers, mascarpone cheese and espresso coffee.

Served warm and garnished with vanilla ice cream.

Tomato sauce, mozzarella, mushrooms and Italian sausage.

Tomato sauce, mozzarella, prosciutto di parma and arugula.

Tomato sauce, mozzarella, basil and imported Italian spicy salami.

Sliced pears, gongonzola cheese.

Tomato sauce, mozzarella and basil.

Beet salad with goat cheese in a raspberry vinaigrette.

Chopped shrimp, diced tomato, red onions and chunks of gorgonzola cheese.

Romaine lettuce with homemade dressing made with raw eggs, anchovies, croutons and parmigiano cheese.

Romaine lettuce, fresh tomatoes, red onions, buffalo mozzarella with chef’s vinaigrette.

Fresh buffalo mozzarella, fresh tomato, basil and home made dressing.

Radicchio, endive and arugula dressed with balsamic vinagrette.