Cafe' Trastevere

An assortment of the chef's daily selection of appetizers.

Tender pieces of seasoned fried calamari.

Buffalo mozzarella, vine ripe tomatoes, basil, and extra virgin olive oil.

Steamed clams with fresh tomatoes, basil, and herbs.

Toasted ciabatta bread topped with chopped tomatoes, garlic, extra virgin olive oil, and fresh basil.

Mussels sauteed in a white wine and garlic sauce.

Portobello mushrooms stuffed with meat sauce and roasted red peppers then topped with mozzarella. Served in a marinara sauce.

Fried ravioli with a side of marinara.

A light cream soup consisting of lump crab meat and corn.

Crisp romaine lettuce tossed with own caesar dressing and fresh baked croutons.

Spinach salad with walnuts, tomatoes, and sliced mushrooms tossed with a dressing of gorgonzola cheese, oil, and balsamic vinaigrette.

Tender arugula leaves with walnuts and shaved carrots tossed with a dressing of Gorgonzola cheese, oil, and balsamic vinaigrette.

Crisp romaine lettuce tossed with our own house dressing, tomatoes, red onions, and shaved carrots.

Fresh salmon filet.

Salmon sauteed in white wine, lemon, and capers.

Calamari and shrimp sauteed in spicy red sauce and tossed with linguine.

An assortment of fresh shrimp, scallops, fish, mussels, clams, and calamari in a seafood broth combined with tomato sauce. Served over a bed of capellini pasta.

Fresh talapia sautéed in a white wine lemon butter sauce with capers.

Thinly sliced eggplant baked in marinara sauce and topped with melted mozzarella cheese. Served on a bed of linguine.

Homemade potato gnocchi served in a cream and cheese sauce consisting of Gorgonzola, parmigiana, goat, and fresh mozzarella.

Linguine with fresh clams steamed in our own broth with garlic, fresh parsley, extra virgin olive oil, and a touch of red pepper.

Penne and salmon in a vodka cream sauce.

Spaghetti tossed with fresh tomatoes, basil, onions, white wine, extra virgin olive oil, pecorino romano cheese, and pancetta.

Spaghetti served in a sauce consisting of eggs, pecorino romano cheese, and pancetta.

Tri-colored tortellini pasta tossed in a white wine cream sauce with peas, onions, and pancetta.

Fettuccine tossed in a creamy Parmigiano Reggiano cheese sauce.

Homemade sheets of pasta layered over meat sauce, ricotta, mozzarella cheese, and baked in marinara sauce.

Penne tossed with assorted mushrooms, chicken strips, and roasted red peppers in a Gorgonzola cream sauce.

Ravioli stuffed with lobster meat and served in a vodka cream sauce.

Spaghetti served in a hearty meat sauce and parmigiana reggiano.

Spaghetti served with homemade meatballs and marinara sauce.

Angel hair pasta tossed with peas and bacon served in a cream sauce.

Penne tossed in a vodka cream sauce with peas and Italian sausage.

Penne tossed in our own marinara spicy red sauce with Italian sausage and peas.

8 oz. Black angus filet mignon sauteed with fresh mushrooms, brandy, and finished with a touch of demi-glaze.

Chicken breast sauteed in a light cream sauce topped with spinach and mozzarella cheese.

Chicken breast thinly pounded and sauteed in a marsala wine sauce with assorted mushrooms.

Thinly pounded veal with prosciutto, spinach, sage, and marsala wine.

Thinly pounded veal sauteed in a marsala wine sauce with assorted mushrooms.

Pork tenderloin medallions in a rosemary white wine cream sauce with spinach and mushrooms.

Chicken breast thinly pounded and breaded then topped with marinara sauce and melted mozzarella cheese.

Thinly pounded chicken breast battered in egg and sauteed in white wine, butter, and lemon.

Chicken breast thinly pounded and sauteed in white wine, lemon, and capers.

Thinly pounded breaded veal scaloppini topped with marinara sauce and melted mozzarella cheese.

Thinly pounded veal sauteed in white wine, lemon, and capers.

Chicken breast in white wine sauce topped with asparagus and mozzarella cheese.

Sparkling water.

Canned.

Italian pastry filled with sweet ricotta cream and chocolate chips.

American cheesecake made with cream cheese and topped with a mixed berry sauce.

An assortment of the chef's daily selection of appetizers.

Toasted ciabatta bread topped with chopped tomatoes, garlic, extra virgin olive oil, and fresh basil.

Tender pieces of seasoned fried calamari served with a side of fra diavolo (spicy) or marinara sauce.

Mussels sauteed in a white wine and garlic sauce.

Buffalo mozzarella and vine ripe tomatoes, basil, and extra virgin olive oil.

Portobello mushrooms stuffed with meat sauce and roasted red peppers then topped with mozzarella and served in a marinara sauce.

Steamed clams with fresh tomatoes, basil, and herbs.

A light cream soup consisting of lump crab meat and corn.

Crisp Romaine lettuce tossed with our own Caesar dressing and fresh baked croutons.

Tender arugula leaves with walnuts and shaved carrots tossed with a dressing of Gorgonzola cheese, oil, and balsamic vinaigrette.

Spinach salad with walnuts, tomatoes and sliced mushrooms tossed with a dressing of Gorgonzola cheese, oil, and balsamic vinaigrette.

Crisp Romaine lettuce tossed with our own house dressing, tomatoes, red onions, and shaved carrots.

Selection changes daily.

8 oz. Black Angus filet mignon sauteed with fresh mushrooms and brandy, finished with a touch of demi-glace.

Pork tenderloin medallions in a rosemary white wine cream sauce with spinach and mushrooms.

Chicken breast sauteed in a light cream sauce topped with spinach and mozzarella cheese.

Chicken breast thinly pounded and breaded then topped with marinara sauce and melted mozzarella cheese.

Chicken breast in white wine sauce topped with asparagus and mozzarella cheese.

Thinly pounded chicken breast battered in egg and sauteed in white wine, butter, and lemon.

Chicken breast thinly pounded and sauteed in a marsala wine sauce with assorted mushrooms.

Chicken breast thinly pounded and sauteed in white wine, lemon, and capers.

Thinly pounded veal with prosciutto, spinach, sage, and marsala wine.

Thinly pounded breaded veal scaloppini topped with marinara sauce and melted mozzarella cheese.

Thinly pounded veal sauteed in a marsala wine sauce with assorted mushrooms.

Thinly pounded veal sauteed in white wine, lemon, and capers.

Calamari and shrimp sauteed in spicy red sauce and tossed with linguine.

Fresh salmon filet, either grilled or blackened

An assortment of fresh shrimp, scallops, fish, mussels, clams and calamari in a seafood broth combined with tomato sauce and served over a bed of capellini pasta.

Salmone picatta.

Fresh tilapia served with piccata sauce on a bed of pasta and vegetables.

Angel hair pasta tossed with peas, pancetta and served in a cream sauce.

Thinly sliced eggplant baked in marinara sauce and topped with melted mozzarella cheese and served on a bed of linguine.

Fettuccine tossed in a creamy Parmigiano Reggiano cheese sauce.

Homemade potato Gnocchi served in a cream and cheese sauce consisting of Gorgonzola, Parmigiano, goat and fresh mozzarella.

Homemade sheets of pasta layered over meat sauce, ricotta and mozzarella cheese and baked in marinara sauce.

Linguine with fresh clams steamed in their own broth with garlic, fresh parsley, extra virgin olive oil and a touch of red pepper.

Penne tossed with assorted mushrooms, chicken strips and roasted red peppers in a Gorgonzola cream sauce.

Penne and salmon in a vodka cream sauce.

Penne tossed in a vodka cream sauce with peas and sausage.

Ravioli stuffed with lobster meat and served in a vodka cream sauce.

Spaghetti tossed with fresh tomatoes, basil, onions, white wine, extra virgin olive oil, pecorino Romano cheese and pancetta.

Spaghetti served in a hearty meat sauce and Parmigiano reggiano.

Spaghetti served in a sauce consisting of eggs, pecorino Romano cheese and pancetta.

Spaghetti served with homemade meatballs and marinara sauce.

Tri-colored tortellini pasta tossed in a white wine cream sauce with peas, onions, and pancetta.

Italian pastry filled with sweet ricotta cream and chocolate chips.

An American cheesecake made with cream cheese and topped with a mixed berry sauce.

Tiramisu.