Mio Vicino - Saratoga

Roma and sun dried tomatoes, fresh and roasted garlic, toasted pine nuts, and fresh basil.

Garden tomatoes, thick sliced mozzarella, green, kalamata olives, olive oil, and fresh basil.

Broccoli, tomatoes, and a dash of chili flakes tossed in a browned garlic sauce. Sprinkled with pecorino romano.

Split prawns, shrimp, and fresh clams tossed in a tomato basil sauce. Served with a dash of chili flakes on a bed of fettuccine.

Fresh homemade pasta filled with chicken, mushrooms, spinach, quattro formaggi, and oregano. Served with a marsala cream sauce baked with mozzarella and topped with toasted pine nuts.

Prawns, black olives, and sun dried tomatoes with angel hair pasta in a pesto sauce.

Assorted meats, cheeses, and olives.

Roma and sun dried tomatoes, fresh and roasted garlic, toasted pine nuts, and fresh basil.

Served with lemon aioli and cocktail sauce.

Deep fried polenta diamonds with sauteed wild mushrooms in a marsala cream sauce topped with mascarpone cheese.

Sauteed in a wine, garlic, and butter sauce.

Sauteed in a wine, garlic, and butter sauce.

Breaded eggplant tower deep fried with marinara sauce and melted mozzarella.

Artichoke hearts breaded and deep fried served with pesto aioli.

Garden tomatoes, thick sliced mozzarella, green, kalamata olives, olive oil, and fresh basil.

Grilled chicken breast on a bed of pesto cappellini pasta and mixed greens with sun dried, fresh tomatoes, snow peas, and sweet balsamic vinaigrette.

Roasted eggplant, marinated red onions, sun dried and fresh tomatoes, pepperocinis, cucumber, Kalamata, and green olives. Served with feta and fresh mint on a bed of baby greens.

Grilled scallops, spinach, sweet balsamic vinaigrette, sweet corn, and tomatoes.

Caesar topped with sauteed shrimp, roasted red peppers, leeks, basil, toasted pine nuts, and croutons.

With sweet balsamic vinaigrette.

Broccoli, tomatoes, and a dash of chili flakes tossed in a browned garlic sauce. Sprinkled with pecorino romano.

Kalamata, green olives, capers, roasted red peppers, artichoke hearts, and feta cheese in a lemon oregano sauce.

Portabella, crimini mushrooms, spinach, sun dried tomatoes, and sweet corn tossed in a roasted garlic marsala sauce with a touch of cream.

Classic homemade marinara, tossed with spaghetti.

Split prawns, shrimp, and fresh clams tossed in a tomato basil sauce. Served with a dash of chili flakes on a bed of fettuccine.

Mushrooms and Italian sausage tossed with penne in a tomato cream sauce. Topped with melted cheese.

Tossed in a gorgonzola cream sauce with spinach, radicchio, and walnuts.

Artichoke stuffed pasta in a sage cream sauce with sun dried tomatoes.

Fresh homemade pasta filled with chicken, mushrooms, spinach, quattro formaggi, and oregano. Served with a marsala cream sauce baked with mozzarella and topped with toasted pine nuts.

Homemade with mushrooms, ground beef, pork, and three cheeses. Served with sauteed vegetables.

Homemade meat sauce and Italian sausage tossed with penne.

Chopped and fresh clams, garlic, diced tomatoes, and leeks in a white wine sauce.

Pancetta and peas tossed with romano cheese in a cream sauce.

Roasted eggplant, mushrooms, leeks, and roasted red peppers. Served with fresh and sun dried tomatoes, tossed in garlic and olive oil.

Tomatoes and fresh basil sauteed with garlic and olive oil.

Chicken, portabella mushrooms, spinach, and diced tomatoes in a marsala cream sauce.

Prawns, black olives, and sun dried tomatoes with angel hair pasta in a pesto sauce.

Homemade raviolis of cheese, meat, and spinach in a tomato cream sauce.

Kalamata, black and green olives, capers, tomatoes, and anchovies.

Fresh carrots, broccoli, roma tomatoes, zucchini, yellow squash, and peas. Tossed with fresh herbs, garlic, and olive oil, topped with feta cheese.

Tortellini tossed with chicken, spinach, and tomatoes in a sage lemon butter sauce.

Breaded chicken breast in marinara sauce with fresh basil and parmesan, served with spaghetti marinara and sauteed vegetables.

Sliced eggplant in marinara sauce with fresh basil and parmesan, served with spaghetti marinara and sauteed vegetables.

Fresh fish, mussels, crab legs, prawns, green peppers, and fresh tomato in a red wine sauce on a bed of linguine.

Topped with leeks, golden raisins, and pine nuts. Served with garlic mashed potatoes and sauteed spinach.

Tomatoes, kalamata olives, red onions, feta cheese, and oregano.

Sausage, linguica, salami, pepperoni, roasted red peppers, mushrooms, and olives.

Chicken, basil, tomatoes, and red onions in a creamy garlic sauce.

Fresh basil, kalamata olives, pine nuts, and olive oil. Vegetarian.

Prawns, sauteed shrimp, pesto, and pine nuts.

Roasted eggplant and roasted red peppers.

Linguica, jalapeno peppers, and garlic.

Roasted garlic, sage, fresh tomatoes, and portabella mushrooms.

Fresh tomatoes and basil.

Traditional homemade recipe.

Changes daily.

Served warm with a scoop of ice cream.

One spice cream-filled baked treat.

Grilled chicken breast topped with homemade bruschetta and fresh mozzarella.

Served warm with eggplant, roasted peppers, tomato, zucchini, pesto, and cheese.

Roasted red peppers, caramelized onions, and marinara sauce.

Breaded and baked with marinara and mozzarella.

Salami, mortadella, roasted peppers, pesto, quattro formaggi, and baked in pizza dough.

With melted cheese and marinara.

With roma tomatoes and lemon caper aioli.

Thinly sliced pork loin roasted with pancetta, lettuce, tomato, and garlic aioli.

Salami, pepperoni, mortadella, provolone, pepperocinis, tomato, greens, and sweet balsamic vinaigrette.

Pesto, chicken, mushrooms, fresh tomatoes, cheeses, and pine nuts baked in pizza dough.

Grilled portabella cap with a sun dried tomato pesto, greens, roma tomatoes, and marinated red onions on a roll.

Grilled chicken, melted mozzarella, pancetta, lettuce, tomato and dijonaise spread.