Casa Giuseppe (State Rte 27)

Tangy arugula, radicchio, and Belgian endive tossed with a balsamic vinaigrette.

Crisp hand-washed romaine lettuce with our own classic Caesar dressing, homemade croutons, and parmigiano reggiano cheese.

Mesclun salad- an assortment of baby greens with your choice of homemade dressing.

Classic Neapolitan- style vine-ripe tomato salad seasoned with fresh basil, oregano, garlic, and first-press olive oil.

Fresh spinach, crispy pancetta, toasted walnuts, and gorgonzola cheese tossed with a balsamic vinaigrette.

Chilled jumbo black tiger shrimp and colossal crabmeat served with cocktail sauce.

Prosciutto, sopressata parmigiano reggiano, aged provolone, roasted peppers and gaeta olives.

Filet Mignon paper-thin sliced over arugula and shaved parmigiana cheese with a horseradish sauce.

An exquisite mix of fresh mozzarella, sliced tomatoes, marinated eggplant & roasted peppers.

Tender calamari, fresh scungilli, and rock shrimp tossed with garlic, roasted peppers, celery, and extra virgin olive oil & lemon.

Fresh calamari lightly fried, served with lemon and marinara sauce.

Fresh P.E.I mussels simmered with homemade sausage, fresh tomatoes, garlic & olive oil.

Baby octopus imported from Italy in a light red sauce sautéed with extra virgin olive oil and garlic.

Lightly fried julienne of fresh zucchini served with lemon.

Grilled portabella stuffed with grilled eggplant, roasted peppers, and artichokes topped with melted fontina cheese in a balsamic reduction.

Homemade mozzarella wrapped with prosciutto, oven-baked over mixed salad, red onion and cherry tomato in balsamic vinaigrette.

Eggplant filled with prosciutto & goat cheese topped with melted mozzarella served in a pool of tomato sauce.

Fresh broccoli rabe sautéed with garlic and olive oil.

Tender asparagus spears char-grilled and served with a drizzle of olive oil, fresh lemon, and parmigiano cheese.

Select fresh California spinach, sautéed in olive oil and garlic, pignoli nuts & raisins, topped with shaved parmigiano reggiano.

Hot cherry peppers sautéed with olive oil and garlic.

Freshly prepared daily soup selection.

De Cecco linguine with tiny fresh cooked cockle clams, white wine, garlic, and olive oil.

Fresh calamari slowly simmered in a light seafood broth with plum tomatoes and filled with the chef's special Neapolitan-style shrimp, mussels and seasoned bread crumb stuffing, with a tangle of linguini.

Homemade lobster ravioli with a shrimp sauce.

Angel hair pasta in a light pink sauce with jumbo shrimp and artichoke hearts.

Tender potato dumpling tossed with homemade pesto and a touch of cream.

Pencil point pasta with a fresh tomato cream sauce, prosciutto, peas, and parmigiano reggiano, finished with a touch of vodka.

Broccoli rabe and jumbo shrimp sautéed in garlic, oil and white wine, served over fresh tagliatelle noodles.

Rigatoni pasta tossed in a marinara sauce with sauteed onions, eggplant, garlic and a blend of homemade mozzarella and romano cheeses.

​Half-moon shaped pasta imported from bindi served with cream and walnuts.

Fresh linguini tossed with cockles, crab meat, arugula, cherry tomatoes, and garlic in a white wine sauce.

Char-grilled filet of salmon lightly marinated with balsamic vinegar and fresh herbs.

Langostino stuffed with crabmeat and seasoned bread crumbs in a garlic lemon butter wine sauce over sautéed spinach.

A variety of fresh shellfish & crabmeat simmered in a fresh plum tomato sauce with garlic and herbs served over angel hair.

Filet of red snapper with clams, mussels, and shrimp in a fresh light red sauce.

Boneless breast of chicken stuffed with sundried tomatoes and fontina cheese wrapped with prosciutto served in a sherry cream sauce with a mix of mushrooms.

Boneless breast of chicken pan seared with hot cherry peppers, roasted pepper, sausage, potatoes, and onions in a white wine sauce.

Sautéed scaloppine of veal in a marsala wine sauce with artichokes, and portabella mushrooms, topped with mozzarella cheese.

Lightly breaded veal cutlet in a fresh tomato basil sauce with mozzarella cheese.

Thinly sliced filet mignon with gorgonzola cheese, sundried tomatoes, pancetta and onions in a brown demi-glaze.

Roasted pork loin served with roasted garlic, shallots in a demi-glaze brown sauce.

Tangy arugula, radicchio, and Belgian endive tossed with a balsamic vinaigrette.

Crisp hand- washed romaine lettuce with our own classic Caesar dressing, homemade croutons, and parmigiano reggiano cheese.

Mesclun salad- an assortment of baby greens with your choice of homemade dressing.

Classic Neapolitan -style vine-ripe tomato salad seasoned with fresh basil, oregano, garlic, and first-press olive oil.

Fresh spinach, crispy pancetta, toasted walnuts, and gorgonzola cheese tossed with a balsamic vinaigrette.

Chilled jumbo black tiger shrimp and colossal crab meat served with cocktail sauce.

Prosciutto, sopressata, parmigiano reggiano, aged provolone roasted peppers and gaeta olives.

Filet mignon paper-thin sliced over arugula and shaved parmigiano cheese with a horseradish sauce.

A family specialty. Paper-thin slices of salmon seasoned with vinegar and olive oil, garnished with diced capers, tomatoes, and lemon.

Tender calamari, fresh scungilli, and rock shrimp tossed with garlic, roasted peppers, celery, and extra virgin olive oil & lemon.

An exquisite mix of fresh mozzarella, sliced tomatoes, marinated eggplant & roasted peppers.

Fresh calamari lightly fried, served with lemon and marinara sauce.

Grilled jumbo shrimp stuffed with lump crab meat wrapped with prosciutto served over sautéed spinach drizzled with honey mustard sauce.

Fresh P.E.I mussels simmered with homemade sausage, fresh tomatoes, garlic & olive oil.

Baby octopus imported from Italy in a light red sauce sautéed with extra virgin olive oil and garlic.

Lightly fried julienne of fresh zucchini served with lemon.

Grilled portobello stuffed with grilled eggplant, roasted peppers, and artichokes topped with melted fontina cheese in a balsamic reduction.

Homemade mozzarella wrapped with prosciutto oven baked over mixed salad, red onion and cherry tomato in balsamic vinaigrette.

Eggplant filled with prosciutto & goat cheese topped with melted mozzarella served in a pool of tomato sauce.

Fresh broccoli rabe sautéed with garlic and olive oil.

Tender asparagus spears char-grilled and served with a drizzle of olive oil, fresh lemon, and parmigiano reggiano.

Select fresh California spinach, sautéed in olive oil and garlic, pignoli nuts & raisins, topped with shaved parmigiano reggiano.

Hot cherry peppers sautéed with olive oil and garlic.

Freshly prepared daily soup selection.

De Cecco linguine with tiny fresh manila clams, white wine, garlic, and olive oil.

Fresh calamari slowly simmered in a light seafood broth with plum tomatoes and filled with the chef’s special Neapolitan-style shrimp, mussels and seasoned bread crumb stuffing, with a tangle of linguini.

Homemade lobster ravioli with a shrimp sauce.

Angel hair pasta in a light pink sauce with jumbo shrimp and artichoke hearts.

Tender potato dumpling tossed with homemade pesto and a touch of cream.

Pencil point pasta with a fresh tomato cream sauce, prosciutto, peas, and parmigiano reggiano, finished with a touch of vodka.

Broccoli rabe and jumbo shrimp sautéed in garlic, oil and white wine, served over fresh tagliatelle noodles.

Rigatoni pasta tossed in a marinara sauce with sauteed onions, eggplant, garlic and a blend of homemade mozzarella and romano cheeses.

Half-moon shaped pasta imported from bindi served with cream and walnuts.

Fresh linguini tossed with cockles, crabmeat, arugula, cherry tomatoes, garlic in a white wine sauce.

Char-grilled filet of salmon lightly marinated with balsamic vinegar and fresh herbs.

Langostino stuffed with crabmeat and seasoned bread crumbs in a garlic lemon butter wine sauce over sautéed spinach.

A variety of fresh shellfish & crabmeat simmered in a fresh plum tomato sauce with garlic and herbs served over angel hair.

"A house specialty" fresh filet of lemon sole crusted with pignoli nuts and bread crumbs over a sautée of spinach.

Oven-baked branzino in a white wine and lemon sauce served with whipped potato and broccoli rabe sautée.

Boneless breast of chicken stuffed with sundried tomatoes and fontina cheese wrapped with prosciutto served in a sherry cream sauce with a mix of mushrooms.

Boneless breast of chicken pan seared with hot cherry peppers, roasted pepper, sausage, potatoes, onions in a white wine sauce.

Roasted pork loin served with roasted garlic, shallots in a demi-glaze brown sauce.

Sautéed scaloppine of veal in a marsala wine sauce with artichokes and portobello mushrooms, topped with mozzarella cheese.

Lightly breaded veal cutlet in a fresh tomato basil sauce with mozzarella cheese.

A char-grilled 18 oz veal loin chop with fresh herbs served with sautéed broccoli rabe, cherry peppers, and whipped potato

Center cut filet mignon with gorgonzola cheese, sundried tomatoes, pancetta and onions in a brown demi-glaze.

Double cut corn fed pork chop stuffed with prosciutto, sundried tomatoes, spinach and goat cheese in a brandy sauce.

Delicious homemade vanilla bean custard topped with caramelized sugar.

Single portion chocolate cake with a rich molten chocolate center.

Our best chocolate, chocolate and more chocolate – light and luxurious.

Traditional pick me up dessert. Espresso sponge cake layered with a cocktail of cream, elegantly dusted with cocoa powder and made with mascarpone cheese.

New York style, an old-time favorite that will melt in your mouth.

Hazelnut nocciola.

Orange and lemon.

Fresh fruit in season.

Chilled Jumbo black tiger shrimp and colossal crabmeat served with cocktail sauce.

Prosciutto, sopressata parmigiano reggiano, aged provolone, roasted peppers and gaeta olives.

Filet mignon paper-thin sliced over arugula and shaved parmigiano cheese with a horseradish sauce.

An exquisite mix of fresh mozzarella, sliced tomatoes, marinated eggplant, and roasted peppers.

Tender calamari, fresh scungilli and rock shrimp tossed with garlic, roasted peppers, celery and extra virgin olive oil, and lemon.

Fresh calamari lightly fried, served with lemon and marinara sauce.

Fresh P.E.I mussels simmered with homemade sausage, fresh tomatoes, garlic, and olive oil.

Baby octopus imported from Italy in a light red sauce sautéed with extra virgin olive oil and garlic.

Lightly fried julienne of fresh zucchini served with lemon.

Grilled portobella stuffed with grilled eggplant, roasted peppers, and artichokes topped with melted fontina cheese in a balsamic reduction.

Homemade mozzarella wrapped with prosciutto, oven baked over mixed salad, red onion and cherry tomato in balsamic vinaigrette.

Eggplant filled with prosciutto and goat cheese topped with melted mozzarella served in a pool of tomato sauce.

Tangy arugula, radicchio and Belgian endive tossed with a balsamic vinaigrette.

Crisp hand-washed romaine lettuce with our own classic caesar dressing, homemade croutons and parmigiano reggiano cheese.

Mesclun salad- an assortment of baby greens with your choice of homemade dressing.

Classic Neapolitan- style vine-ripe tomato salad seasoned with fresh basil, oregano, garlic and first-press olive oil.

Fresh spinach, crispy pancetta, toasted walnuts and gorgonzola cheese tossed with a balsamic vinaigrette.

Fresh broccoli rabe sautéed with garlic and olive oil.

Tender asparagus spears char-grilled and served with a drizzle of olive oil, fresh lemon and parmigiano cheese.

Select fresh California spinach, sautéed in olive oil and garlic, pignoli nuts, and raisins, topped with shaved parmigiano reggiano.

Hot cherry peppers sautéed with olive oil and garlic.

De cecco linguine with tiny fresh cooked cockle clams, white wine, garlic and olive oil.

Fresh calamari slowly simmered in a light seafood broth with plum tomatoes and filled with the chef's special Neapolitan-style shrimp, mussels and seasoned bread crumb stuffing, with a tangle of linguini.

Homemade lobster ravioli with a shrimp sauce.

Angel hair pasta in a light pink sauce with jumbo shrimp and artichoke hearts.

Tender potato dumpling tossed with homemade pesto and a touch of cream.

Pencil point pasta with a fresh tomato cream sauce, prosciutto, peas and parmigiano reggiano, finished with a touch of vodka.

Broccoli rabe and jumbo shrimp sautéed in garlic, oil and white wine, served over fresh tagliatelle noodles.

Rigatoni pasta tossed in a marinara sauce with sauteed onions, egg- plant, garlic and a blend of homemade mozzarella and romano cheeses.

Half moon shaped pasta imported from Bindi served with cream and walnuts.

Fresh linguini tossed with cockles, crab meat, arugula, cherry tomatoes, and garlic in a white wine sauce.

Char-grilled filet of salmon lightly marinated with balsamic vinegar and fresh herbs.

Langostino stuffed with crabmeat and seasoned bread crumbs in ​a garlic lemon butter wine sauce over sautéed spinach.

A variety of fresh shellfish and crabmeat simmered in a fresh plum tomato sauce with garlic and herbs, served over angel hair.

Filet of red snapper with clams, mussels and shrimp in a fresh light red sauce.

Boneless breast of chicken stuffed with sundried tomatoes and fontina cheese wrapped with prosciutto served in a sherry cream sauce with a mix of mushrooms.

Boneless breast of chicken pan seared with hot cherry peppers, roasted pepper, sausage, potatoes, and onions in a white wine sauce.

Sautéed scallopine of veal in a marsala wine sauce with artichokes, and portobello mushrooms, topped with mozzarella cheese.

Lightly breaded veal cutlet in a fresh tomato basil sauce with mozzarella cheese.

Thin sliced filet mignon with gorgonzola cheese, sundried tomatoes, pancetta and onions in a brown demi glaze.

Roasted pork loin served with roasted garlic, shallots in a demi ​glaze brown sauce.

Single portion chocolate cake with a rich molten chocolate center.

Our best chocolate, chocolate and more chocolate – light and luxurious.

Traditional pick me up dessert. Espresso sponge cake layered with a cocktail of cream, elegantly dusted with cocoa powder and made with mascarpone cheese.

New York Style, an old time favorite that will melt in your mouth.

Hazelnut nocciola.

Orange and lemon.

Frsh fruit in season.

Chilled Jumbo black tiger shrimp and colossal crab meat served with cocktail sauce.

Prosciutto, sopressata, parmigiano reggiano, aged provolone roasted peppers and gaeta olives.

Filet mignon paper-thin sliced over arugula and shaved parmigiano cheese with a horseradish sauce.

A family specialty. Paper-thin slices of salmon seasoned with vinegar and olive oil, garnished with diced capers, tomatoes, and lemon.

An exquisite mix of fresh mozzarella, sliced tomatoes, marinated eggplant, and roasted peppers.

Tender calamari, fresh scungilli and rock shrimp tossed with garlic, roasted peppers, celery and extra virgin olive oil, and lemon.

Fresh calamari lightly fried, served with lemon and marinara sauce.

Grilled Jumbo shrimp stuffed with lump crab meat wrapped with prosciutto served over sautéed spinach drizzled with honey mustard sauce.

Fresh P.E.I mussels simmered with homemade sausage, fresh tomatoes, garlic, and olive oil.

Lightly fried julienne of fresh zucchini served with lemon.

Baby octopus imported from Italy in a light red sauce sautéed with extra virgin olive oil and garlic.

Grilled portobello stuffed with grilled eggplant, roasted peppers, and artichokes topped with melted fontina cheese in a balsamic reduction.

Homemade mozzarella wrapped with prosciutto oven baked over mixed salad, red onion and cherry tomato in balsamic vinaigrette.

Eggplant filled with prosciutto, and goat cheese topped with melted mozzarella served in a pool of tomato sauce.

Tangy arugula, radicchio and Belgian endive tossed with a balsamic vinaigrette.

Crisp hand- washed romaine lettuce with our own classic caesar dressing, homemade croutons and parmigiano reggiano cheese.

Mesclum salad- an assortment of baby greens with your choice of homemade dressing.

Classic Neapolitan -style vine-ripe tomato salad seasoned with fresh basil, oregano, garlic, and first-press olive oil.

Fresh spinach, crispy pancetta, toasted walnuts and gorgonzola cheese tossed with a balsamic vinaigrette.

Fresh broccoli rabe sautéed with garlic and olive oil.

Tender asparagus spears char-grilled and served with a drizzle of olive oil, fresh lemon and parmigiano reggiano.

Select fresh California spinach, sautéed in olive oil and garlic, pignoli nuts & raisins, topped with shaved parmigiano reggiano.

Hot cherry peppers sautéed with olive oil and garlic.

Freshly prepared daily soup selection.

De cecco linguine with tiny fresh manila clams, white wine, garlic and olive oil.

Fresh calamari slowly simmered in a light seafood broth with plum tomatoes and filled with the chef’s special Neapolitan-style shrimp, mussels and seasoned bread crumb stuffing, with a tangle of linguini.

Homemade lobster ravioli with a shrimp sauce.

Angel hair pasta in a light pink sauce with jumbo shrimp and artichoke hearts.

Tender potato dumpling tossed with homemade pesto and a touch of cream.

Pencil point pasta with a fresh tomato cream sauce, prosciutto, peas and parmigiano reggiano, finished with a touch of vodka.

Broccoli rabe and jumbo shrimp sautéed in garlic, oil and white wine, served over fresh tagliatelle noodles.

Rigatoni pasta tossed in a marinara sauce with sauteed onions, egg-plant, garlic and a blend of homemade mozzarella and romano cheeses.

Half moon shaped pasta imported from Bindi served with cream and walnuts.

Fresh linguini tossed with cockles, crabmeat, arugula, cherry tomatoes, garlic in a white wine sauce.

Char-grilled filet of salmon lightly marinated with balsamic vinegar and fresh herbs.

Langostino stuffed with crabmeat and seasoned bread crumbs in a garlic lemon butter wine sauce over sautéed spinach.

A variety of fresh shellfish and crabmeat simmered in a fresh plum tomato sauce with garlic and herbs. Served over angel hair.

A house specialty fresh filet of lemon sole crusted with pignoli nuts and bread crumbs over a sautée of spinach.

Oven-baked branzino in a white wine and lemon sauce served with whipped potato and broccoli rabe sautée.

Boneless breast of chicken stuffed with sundried tomatoes and fontina cheese wrapped with prosciutto served in a sherry cream sauce with a mix of mushrooms.

Boneless breast of chicken pan seared with hot cherry peppers, roasted pepper, sausage, potatoes, onions in a white wine sauce.

Roasted pork loin served with roasted garlic and shallots in a demi glaze brown sauce.

Sautéed scaloppine of veal in a marsala wine sauce with artichokes and portobello mushrooms, topped with mozzarella cheese.

Lightly breaded veal cutlet in a fresh tomato basil sauce with mozzarella cheese.

A char-grilled 18 oz. veal loin chop with fresh herbs served with sautéed broccoli rabe, cherry peppers, and whipped potato.

Center cut filet mignon with gorgonzola cheese, sundried tomatoes, pancetta, and onions in a brown demi-glaze.

Double cut corn fed pork chop stuffed with prosciutto, sundried tomatoes, spinach, and goat cheese in a brandy sauce.

Single portion chocolate cake with a rich molten chocolate center.

Our best chocolate, chocolate and more chocolate – light and luxurious.

Traditional pick me up dessert. Espresso sponge cake layered with a cocktail of cream, elegantly dusted with cocoa powder and made with mascarpone cheese.

New York Style, an old time favorite that will melt in your mouth.

Hazelnut nocciola.

Orange and lemon.

Frsh fruit in season.