Rossellinis (Heathrow)

Italian style spicy shrimp. Served with spicy scampi cayenne sauce.

Mozzarella and tomato topped with olive oil, balsamic reduction, and basil then oven baked.

A delicious mix of clams, mussels, and shrimp gently sauteed in a garlic and white wine sauce.

Baby octopus in a tomato and basil sauce with a splash of white wine and a side of garlic bread.

Calamari fried to tenderness. Served with marinara sauce and fresh herbs.

Toasted crisp Italian bread topped with fresh black olive pate, mozzarella, and Italian seasoning and Tuscany.

The chef’s selection of Italian salami, prosciutto, pancetta, assorted imported cheeses, and olives with sundried tomatoes and roasted peppers.

Italian broccoli steamed to perfection.

A traditional Napoleon pasta with lightly sauteed minced garlic in olive oil.

Pasta and beans in a tomato base broth.

Imported Italian bacon and slow cooked lentil soup.

Arugula greens topped with mozzarella, cherry tomatoes, and black olives in an Italian vinaigrette.

Crisp romaine lettuce tossed with own Caesar dressing topped with anchovies.

Crisp romaine lettuce and veggies fresh from the garden tossed with own house dressing.

A seafood feast of clams, mussels, shrimp, and squid over mixed greens with roma tomatoes and a lemon vinaigrette.

Mixed greens with red onion, pear, toasted walnuts, cannellini beans, and chicken.

Angel hair pasta prepared with red tomato sauce.

A velvety cream sauce with plenty of parmesan cheese.

Wide ribbon pasta prepared in a traditional meat sauce.

Spaghetti pasta with pancetta (Italian bacon), onions, egg, cream, and pepper.

Fresh diced tomatoes, eggplant, and torn basil finished with fresh mozzarella.

Spaghetti pasta topped with clams, mussels, and cherry tomatoes in a white wine sauce.

Thin slices of eggplant dipped in a seasoned parmesan egg batter, pan-fried, and then baked in a plum tomato sauce. Topped with mozzarella cheese. Served with spaghetti.

Jumbo cheese in a rosemary sauce. Served with gorgonzola shrimps.

Fresh diced tomatoes, eggplant, and torn basil finished with fresh ricotta.

Classic baked lasagna.

Fresh lobster meat on top of fettuccini pasta in a creamy and rich lobster sauce.

Imported Italian rice with calamari, shrimp, clams, mussels, baby octopus, and cuttle fish sauteed in a white wine sauce.

Orrechiette pasta” little ears” with sausage and rapini (Italian broccoli) in extra virgin olive oil and white wine sauce.

Bowtie pasta tossed with shrimp, lemon julienne, dried, fresh tomatoes, white wine, and a touch of mamma’s red sauce.

Potato dumpling in red tomato sauce with mozzarella cheese, basil, and parmesan cheese.

18 oz. New York strip steak. Served with mashed or roasted potatoes and mixed vegetables.

8 oz. filet mignon broiled to perfection. Served with a peppercorn sauce. Your choice of mashed or roasted potatoes and mixed vegetables.

Veal cutlet and mozzarella in tomato sauce and a side of spaghetti.

Asparagus rolled in veal and prosciutto baked in the oven with roasted potatoes and mixed vegetables.

Pan roasted 14 oz. Veal chop served with sauteed rapini and risotto in a wild-mushroom brandy sauce.

In Marsala wine sauce.

A chicken breast rolled and filled with prosciutto. Served with a basil cream sauce on top of fettuccine pasta.

Sliced breast of chicken and mozzarella in homemade tomato sauce and a side of spaghetti.

Six rosemary-infused lamb chops in a balsamic reduction sauce with roasted or mashed potatoes and mixed vegetables.

Grilled salmon with a creamed green pea sauce. Served with roasted potatoes and vegetables.

A grilled fish platter of salmon, shrimp, scallops, and tuna. Served with rice pilaf and vegetables.

Our homemade Fresh fish soup of clams, mussels, calamari, and shrimp with cuttlefish in a fresh red fish herb broth.

Swordfish baked in garlic and oil, served with a fresh cherry tomato, basil, and garlic sauce, served with mashed potatoes.

Pepperoni, salami, Italian sausage, and pancetta.

Fresh mozzarella, sundried tomatoes, shrimp, and arugula pesto.

A staple of Sicilian cuisine pastry tubes stuffed with ricotta and creamy goat cheese.

Mascarpone sponge cake soaked in limoncello.

Traditional Napolean dessert of layers of sponger cake soaked in coffee and brandy with powdered chocolate and mascarpone cheese.

Pasta, cannellini beans and parmesan cheese in a vegetable broth.

Imported Italian bacon with braised lentils

A spring mix of tuna, hard boiled eggs, asparagus, and black olives

Mixed Greens with red onions, cherry tomatoes, and cannellini beans.

Flame-grilled chicken breast, tomatoes, mozzarella, and basil sauce, garnished with a spring mix

Grilled eggplant, mozzarella and homemade parmigiana basil sauce

Tomatoes mozzarella and prosciutto ham with basil sauce.

Meatballs, fresh mozzarella and parmigiana, and a "Fra diavolo" sauce.

Black and green olives and anchovies, sauteed ina rich homemade tomato sauce

Fetuccini pasta sauteed with cannellini beans, broccoli, asparagus, and a touch of light sauce.

Rigatoni pasta, sauteed with tomato sauce.

Fettuccine pasta sauteed in homemade Alfredo sauce and grilled chicken.

Pomodoro sauce, onion, basil, sautéed pancetta and freshly grated parmesan cheese

A Creamy Pesto Sauce sauteed with Swiss cheese and sundried tomatoes.

Tomato and Cheese.