Rialto Restaurant

Prosciutto di parma, sun dried tomato and beefsteak tomato drizzled with balsamic reduction.

With toasted garlic bread and lemon caper infused sauce.

Mussels sauteed with chorizo sausage pepperoncini peppers in a pomodoro sauce.

In a pesto cream sauce.

Seasoned and drizzled with house vinaigrette, served with horseradish mayonnaise.

Hearts of crisp romaine, garlic baked croutons with homemade Caser dressing.

Arugula, radicchio, poached pears, mandarin oranges, roasted beets, toasted candy walnuts and gorgonzola tossed in balsamic vinaigrette.

Grilled shrimp, portobello mushrooms, arugula with string beans tossed with orange vinaigrette.

Mixed greens with tomatoes, cucumbers, almonds and goat cheese served in a cheese basket.

Spinach, bacon and mushrooms with red wine vinaigtrette.

Dried cranberries, sliced green apples, pumpkin seeds and goat cheese tossed with yogurt vinaigrette.

Served with arugula, chi chi beans, fresh lump crabmeat, walnut and feta tossed with an apple cider vinaigrette.

Served with shrimp, crabmeat, spinach in a basil pomodoro sauce.

Layered with veal, pork, sausage, ricotta cheese and a fresh tomato basil sauce.

Asparagus, sun dried tomatoes in a vodka sauce.

With porcini mushrooms, asparagus, cherry tomatoes, fontina cheese, drizzled with truffle oil.

Topped with a dollop of ricotta cheese.

With clams, shrimps, mussels and a fresh basil pomodoro sauce.

Grilled chicken, lima beans, artichokes and oven roasted tomato sauce.

Roasted asparagus, ricotta cheese, smoked mozzarella in a fresh marinara sauce.

Crumbled sausage, broccoli rabe, crushed tomatoes, ceci beans, garlic and oil.

Chicken stuffed with spinach, artichoke and asiago cheese served with sweet mashed potato in a wild cherry brandy.

Off the bone chicken, sweet sausage, roasted peppers sauteed in a garlic white wine sauce.

Served with spinach in a sage demi glaze.

Topped with sauteed mushroom and onions.

Lightly breaded, pounded veal chop topped with arugula salad balsamic vinaigrette.

Pounded thin stuffed with prosciutto di parma, fontina cheese smothered with artichoke hears and mushrooms in a marsala in wine sauce.

Topped with prosciutto and fresh mozzarella in a tomato brandy sauce with mashed potatoes.

Served with caramelized onions, mashed potatoes and seasonal vegetables.

Served with Orange demi glaze.

Topped with gorgonzola cheese and sauteed mushrooms in a peppercorn sauce.

Seved over rialto risotto.

Prepared in a mustard dijon sauce.

Crusted in panko bread crumbs with lemon ginger vinaigrette.

Sauteed in a lemon white wine sauce with artichokes and capers.

Almonds, hazelnut, chocolate, cream drizzled with amoretto.

Vanilla ice cream topped with espresso, tia maria or kahlua.

Chocolate, vanilla or sorbets.