Cafe Tiramisu (Falls Of Neuse Rd)

Grilled vegetable ravioli topped with EVOO, Gorgonzola, portabellas, walnuts and shaved parmesan.

Thin slices of raw beef topped with shaved parmesan, EVOO, capers and cracked pepper.

Mix of savory cheeses and shrimp served with toasted pita bread.

Clams stuffed with spinach, pancetta and seasoned bread crumbs.

Sauteed in a white wine garlic cream sauce.

Roasted beets tossed with arugula, goat cheese, raspberry vinaigrette and topped with crushed pistachio nuts.

Fried eggplant layered with home-made pesto, fresh mozzarella and tomato topped with a basil olive oil.

Served with a light tomato sauce and pesto mayo.

Shrimp grilled topped with a garlic aioli sauce and served with a tomato basil chutney sauce.

Mixed greens with freshly sliced strawberries and apples tossed with candied pecans in a raspberry vinaigrette and topped with crumbled goat cheese.

Mixed greens with walnuts, sun-dried cherries, sliced pears and Gorgonzola tossed in a roasted garlic raspberry vinaigrette.

Mixed greens with fresh tomato, carrots, mushrooms and feta served with choice of dressing.

Romaine lettuce tossed with Caesar dressing and fresh baked garlic herb croutons.

Mixed greens with walnuts, sun-dried tomatoes, portabellas, roma tomatoes, artichokes and feta tossed in balsamic vinaigrette.

Fresh mozzarella and vine ripened tomatoes topped with basil.

Served in bolognese sauce.

Gnocchi braised short rib with carrots, tomato, garlic white wine and finished in a veal stock.

Seared scallops finished in a lemon butter sauce served around spinach risotto.

Home-made.

Tossed in a light marinara cream sauce tossed with peas, garlic and white wine served over mafaldine pasta.

Sauteed chicken breast with cantalini beans, portabella mushrooms, sun-dried tomatoes and finished off in a garlic white wine sauce tossed in penne pasta.

Linguine pasta in a clam sauce.

Sauteed shrimp and Italian sausage in a zesty tomato cream sauce.

Sauteed shrimp in brown butter sauce served over home-made polenta topped with provolone cheese, fresh tomato, green onions and fried crumbled prosciutto.

Paul's secret meatball recipe over linguine.

Braised veal osso buca.

Baked, lightly breaded chicken stuffed with mascarpone spinach and mozzarella topped with marinara and served over spinach fettuccine alfredo.

Sauteed veal or chicken in a light lemon butter sauce topped with prosciutto and provolone.

NY strip steak pan seared in a peppercorn brandy cream sauce.

Veal or chicken sauteed with mushrooms in a marsala wine sauce.

Chicken breast stuffed with Gorgonzola, mozzarella, provolone and parmesan cheeses finished off in a sherry cream sauce over spinach fettuccine.

Veal or chicken sauteed in a lemon butter sauce.

Chicken breast layered with broccoli, prosciutto and provolone in a light lemon cream sauce.

Veal or chicken.

Served with linguine.

Stuffed with prosciutto, provolone, mozzarella and fontina; lightly breaded and pan-fried.

Pesto chicken lightly breaded and finished with a home-made pesto cream sauce served over angel hair pasta.

Marinated in garlic and served with potatoes, mixed vegetables and a light horseradish sauce.

Sauteed chicken in a wild mushroom and rosemary cream sauce served over spinach fettuccine.

Lightly breaded chicken breast sauteed in a garlic white wine sauce with fresh tomatoes and basil served with linguini pasta.

2 pieces.

2 slices.

Lightly breaded chicken breast layered with prosciutto, spinach, shrimp, and mozzarella finished in a spicy cream sauce over spinach fettuccini.

Gnocchi tossed with braised short ribs, carrots, tomatoes, garlic, and white wine finished in veal stock.

Stuffed with prosciutto, provolone, mozzarella, fontina cheese, lightly breaded, and pan-fried served over spinach fettuccine alfredo.

Tossed in a light marinara cream sauce with peas, garlic, and white wine served over bucatini pasta.

Beef, veal, Italian sausage simmered with white wine, and beef stock over rigatoni.

Grilled vegetable ravioli topped with extra virgin olive oil, gorgonzola, portabellas, walnuts, and shaved parmesan.

Thin slices of raw beef topped with shaved parmesan, extra virgin olive oil, capers, and cracked pepper.

A tender globe of fresh whole-milk mozzarella cheese floating on a bed of fresh arugula with tri-color grape tomatoes. Drizzled with pesto olive and balsamic glaze.

Mixed with spinach, pancetta, and seasoned bread crumbs.

Sauteed in a white wine garlic cream sauce.

A rich, savory blend of various clams, and cheese. Topped with a butter cracker crumble and baked. Served with house-made potato chips.

Fried eggplant layered with homemade pesto, fresh mozzarella, and tomato drizzled with basil olive oil.

Served with a light tomato sauce and pesto mayonnaise.

Topped with a garlic aioli sauce and served with a tomato basil chutney.

Fresh mozzarella, tomato tossed with arugula, basil, garlic, parsley, and olive oil. Topped with parmesan cheese and served on toasted Italian bread.

Roasted beets tossed with arugula, goat cheese, and raspberry vinaigrette topped with crushed vinaigrette.

Mixed greens with blueberries, pears, candied pecans, and gorgonzola tossed in our blueberry vinaigrette.

Mixed greens with fresh tomato, carrots, mushrooms, and feta served with choice of dressing.

Romaine lettuce tossed in our caesar dressing with fresh baked garlic herb croutons.

Mixed greens with walnuts, sun-dried tomatoes, portabellas, Roma tomatoes, artichokes, and feta tossed in our balsamic vinaigrette.

Fresh mozzarella and vine-ripened tomatoes topped with basil.

Iceberg lettuce topped with crumbled gorgonzola, crispy pancetta, and tomatoes finished in our homemade gorgonzola dressing.

Beef, veal, Italian sausage simmered with white wine, and beef stock over rigatoni.

Gnocchi tossed with braised short ribs, carrots, tomatoes, garlic, and white wine finished in veal stock.

Seared scallops served over wild mushroom risotto and finished in a mushroom broth.

Homemade.

Tossed in a light marinara cream sauce with peas, garlic, and white wine served over bucatini pasta.

Sauteed chicken breast with cannellini beans, portabellas, and sun-dried tomatoes finished in a garlic white wine sauce with penne.

Cheese-filled tortellini tossed in our carbonara sauce topped with grilled chicken breast.

Sauteed shrimp and Italian sausage in a zesty tomato cream sauce with penne.

Fresh shrimp sauteed in a light lemon garlic sauce, then tossed with fresh broccoli, sweet red peppers, and penne pasta. Served on a bed of fresh arugula and topped with crumbled feta.

Pauls's secret meatball recipe in our homemade marinara over linguine.

Served with linguine.

Lightly breaded chicken breast stuffed with spinach, mascarpone, mozzarella cheeses, and finished with our marinara. Served over spinach fettuccine alfredo.

Sautéed in a light lemon butter sauce layered with prosciutto and provolone served with spinach fettuccine alfredo.

Grilled then finished in our marinara with capers, oregano, garlic, and white wine served over capellini pasta.

Sautéed with mushrooms in our marsala wine sauce served with spinach fettuccine alfredo.

Chicken breast stuffed with gorgonzola, mozzarella, provolone, and parmesan cheese finished in a sherry cream sauce over spinach fettuccine.

Sautéed in a lemon butter sauce served with spinach fettuccine alfredo.

Chicken breast layered with broccoli, prosciutto, and provolone in a light lemon cream sauce with spinach fettuccine alfredo.

Stuffed with prosciutto, provolone, mozzarella, fontina cheese, lightly breaded, and pan-fried served over spinach fettuccine alfredo.

Braised veal served with our homemade spinach fettuccine alfredo. Served on a top of angel hair pasta on a bed of fresh spinach.

Boneless breast chicken sauteed in spicy lemon butter. Topped with prosciutto and fresh mozzarella and baked.

Grilled beef loin finished in a peppercorn cream sauce. Served with our shoestring fries.

Sauteed chicken breast in a wild mushroom and rosemary cream sauce over spinach fettuccine.

Lightly breaded chicken breast layered with prosciutto, spinach, shrimp, and mozzarella finished in a spicy cream sauce over spinach fettuccini.