Bonaroti Restaurant

Calamari with white Canellini beans served over garlic toast with a light tomato sauce.

Mushroom caps stuffed with fresh spinach.

Fried squid.

Steamed mussels in white wine, olive oil and garlic served with garlic toast.

Shrimp sautéed with butter, garlic, chives and wine sauce.

Fresh clams in a lemon, white wine and spicy garlic sauce.

Eggplant stuffed with ricotta cheese and a very light tomato sauce.

Italian prosciutto with melon.

An assortment of cold cuts and cheeses.

Thin slices of cured beef rolled up with bualo mozzarella and a touch of olive oil and lemon.

Clear chicken broth with shredded egg yolk, spinach and parmesan cheese.

Delicious fresh vegetable soup.

stuffed noodle rings in chicken broth.

A rich cream sauce with bacon and parmesan, seasoned with onion, tossed in egg yolk.

Spaghetti in veal Bolognese sauce with a touch of true oil and homemade meatballs topped with a creamy mascarpone cheese.

Linguine with mussels, clams, garlic, olive oil and fresh diced tomatoes (spicy).

Penne, tossed in a sauce of tomato let, julliene carrots and shiitake mushrooms.

Rigatoni with fresh diced tuna and marinara sauce.

Pasta with Italian prosciutto, peas, and sautéed in a cream sauce with parmesan cheese.

Crepes stuffed with ricotta cheese, fresh spinach and topped with a combination of béchamel and light tomato sauce.

Fresh pasta layered with ground veal, cheese and béchamel, baked in a rich meat sauce.

Linguine with clam sauce, red or white.

Spaghetti with garlic and olive oil.

Farfalle pasta with choice of garlic olive oil or cream sauce and fres vegetable of the day.

Rings of pasta stuffed with ground veal in a cream sauce.

Spaghetti with olive oil, garlic, and basil in a tomato sauce.

Stuffed crepes with veal topped with meat sauce and a touch of béchamel.

Combination of shrimp and calamari in a spicy tomato sauce served with penne pasta.

Grilled Salmon served over a bed of arugola.

Scallops sautéed with a hint of cognac, spinach and light cream sauce, served with risotto.

Italian olive oil, with white wine and fresh herbs served with fettuccine pesto.

Shrimp sautéed in Italian extra virgin olive oil, garlic and peperoncino, served over linguini (spicy).

Italian Risotto with fresh spinach, scallops, shrimp, calamari, mussels and clams in a light and spicy tomato sauce.

Grilled chicken served over Romaine lettuce and Caesar dressing.

Breast of chicken sautéed in a white wine sauce with capers and fresh lemon.

Breast of chicken topped with Italian prosciutto, provolone cheese, sautéed with butter, white wine and fresh mushrooms.

Breast of chicken with artichoke heart, roasted red bell pepper, fontina cheese and white wine sauce.

Breast of chicken sautéed, garnished with fresh tomato and cheese, baked for your eating pleasure.

Sautéed breast of chicken with Marsala wine and mushrooms.

Breast of chicken topped with béchamel sauce over a bed of spinach.

Eggplant, grilled with cheese and tomato sauce served with a side dish of capellini in tomato sauce.

Breast of chicken parmesan style served with penne marinara.

Lightly breaded veal served with a mushroom lemon sauce.

Sliced veal sautéed in a tomato sauce, black olives and capers.

Slcied veal sautéed in cognac, mushrooms and cream sauce.

Sautéed veal in Marsala wine and fresh mushrooms.

Thin slices of veal sautéed in white wine, capers and fresh lemon sauce.

Delightful veal parmesan served with a side dish of spaghetti.

Rolled scaloppini stuffed with ground veal, parmesan and fresh mozzarella cheese served with Italian risotto in a Marsala wine sauce.

Veal rubbed in fresh sage and topped with Italian prosciutto, sautéed with mushrooms and marsala wine. Baked with mozzarella cheese.

Lamb chop grilled and topped with a red Barolo wine sauce.

Fresh spinach in a béchamel and parmesean cheese sauce.

White asparagus with butter and parmasean cheese sauce.

White mushrooms sautéed with garlic butter demi glace sauce.

Canellini beans sautéed with olive oil and a touch of red onions.

Mashed potatoes.

Grilled green asparagus with a touch of lemon.

Fresh spinach sautéed in garlic olive oil.

Espresso, Sambuca and Whipping Cream.

Steamed Milk and Espresso Coffee.

Fried squid.

Grilled squid served with cannellini beans.

Your favorite combinaiton of scallops, shrimp, clams, and stuffed mushrooms.

Fresh clams in a lemon, white wine, and spicy garlic sauce.

Shrimp sautéed with butter, garlic, chives, and wine sauce.

Eggplant stuffed with ricotta cheese and a very light tomato sauce.

Crabcake served with rose sauce.

Calamari with white canellini beans served over garlic toast with a light tomato sauce.

Combination of shrimp and calamari in spicy tomato sauce.

Combination of scallops and shrimp served with risotto.

Steamed mussels in white wine, olive oil and garlic sauce served with garlic toast.

Thin slices of cured beef rolled up with buffalo mozzarella and a touch of olive oil and lemon.

An assortment of cold cuts and cheeses.

Italian prosciutto with melon.

Smoked salmon with onion and capers.

Thin slices of filet mignon marinated with lemon, extra virgin Italian olive oil, served with shaved parmesan cheese.

Clear chicken broth with shredded egg yolk, spinach and parmesan cheese.

Delicious fresh vegetable soup.

Stuffed noodle rings in chicken broth

Pasta is freshly made every day at bonaroti half orders of these items may be ordered as an appetizer. Pasta with Italian parma prosciutto, peas, and sautéed in a cream sauce with parmesan cheese.

Pasta is freshly made every day at bonaroti half orders of these items may be ordered as an appetizer. Spaghetti in veal Bolognese sause with a touch of truffle oil and homemade meatballs toped with a creamy mascarpone cheese.

Pasta is freshly made every day at bonaroti half orders of these items may be ordered as an appetizer. Rings of pasta stuffed with ground veal in a cream sauce.

Pasta is freshly made every day at bonaroti half orders of these items may be ordered as an appetizer. Crepes stuffed with ricotta cheese, fresh spinach and topped with a combination of béchamel and light tomato sauce.

Pasta is freshly made every day at bonaroti half orders of these items may be ordered as an appetizer. Stuffed crepes with veal and mushrooms topped with meat sauce and a touch of béchamel.

Pasta is freshly made every day at bonaroti half orders of these items may be ordered as an appetizer. Fresh pasta layered with ground veal, cheese and béchamel, baked in a rich meat sauce.

Pasta is freshly made every day at bonaroti half orders of these items may be ordered as an appetizer. Linguine with clam sauce, red or white.

Pasta is freshly made every day at bonaroti half orders of these items may be ordered as an appetizer. Fusilli pasta, rich cream sauce with bacon and parmesan, seasoned with onion, and tossed in egg yolk.

Pasta is freshly made every day at bonaroti half orders of these items may be ordered as an appetizer. Spaghetti with olive oil, garlic, and basil in a tomato sauce.

Pasta is freshly made every day at bonaroti half orders of these items may be ordered as an appetizer. Penne tossed in a sauce of tomato filets, jullienne carrots and shiitake mushrooms.

Pasta is freshly made every day at bonaroti half orders of these items may be ordered as an appetizer. Linguine with mussels, clams, garlic, olive oil, and fresh diced tomatoes (spicy).

Pasta is freshly made every day at bonaroti half orders of these items may be ordered as an appetizer. Farfalle pasta with choice of olive oil garlic or cream sauce and fresh vegetable of the day.

Pasta is freshly made every day at bonaroti half orders of these items may be ordered as an appetizer. Eggplant, grilled with cheese and tomato sauce, served with a dish of capellini in a tomato sauce.

Breast of chicken sautéed in a white wine sauce with capers and fresh lemon.

Breast of chicken topped with Italian prosciutto, provolone cheese, sautéed with butter, white wine and fresh mushrooms.

Breast of chicken with artichoke hearts, roasted red bell pepper, fontina cheese and white wine sauce.

Breast of chicken sautéed,and topped with fresh tomato and cheese, baked for your eating pleasure.

Sautéed breast of chicken with Marsala wine and mushrooms.

Breast of chicken topped with béchamel sauce over a bed of spinach.

Breast of chicken parmesan style served with penne marinara.

Northern Italian style bouillabaisse in a spicy tomato sauce.

Red snapper with fresh herbs, aged balsamic sauce.

Grilled sea bass with garlic, extra virgin Italian olive oil, white wine, and fresh herbs.

Salmon stuffed with crab meat and topped with champagne cream sauce.

Shrimp sautéed with garlic, onion, mushrooms and bell peppers in a light tomato sauce over penne pasta.

Scallops sautéed with garlic and lemon in a white wine sauce served with risotto.

Shrimp sautéed in Italian extra virgin olive oil, garlic and peperoncino, served over linguini (spicy).

Swordfish, fresh herbs, white wine, lemon, garlic and extra virgin olive oil served with fettuccine pesto sauce.

Italian Risotto with fresh spinach, scallops, shrimp, calamari, mussels and clams in a light, and spicy tomato sauce.

Spaghetti with clams, mussels, shrimp, fresh chopped tomatoes in a garlic olive oil.

Combination of shrimp and calamari in a spicy tomato sauce served with penne pasta.

Veal rubbed in fresh sage and topped with Italian prosciutto, sautéed with mushrooms and Marsala wine. Baked with mozzarella cheese.

Sliced veal sautéed in a tomato sauce, black olives and capers.

Rolled scaloppine stuffed with ground veal, parmesan and fresh mozzarella cheese served with Italian risotto in a marsala wine sauce.

Sliced veal sautéed in cognac, mushrooms and cream sauce.

Sautéed veal in Marsala wine and fresh mushrooms.

Thin slices of veal sautéed in white wine, capers and fresh lemon.

Veal sautéed in butter topped with asparagus, fontina cheese, served with frascati wine sauce.

Delightful veal parmesan served with a side dish of spaghetti and marinara sauce.

Lightly breaded veal served with a mixed green salad.

Thin slice of veal served with white asparagus, crab meat and a white cream sauce.

Lamb chop grilled and topped with a red Barolo wine sauce.

Fresh spinach in a bechamel and pamesan cheese sauce.

White asparagus with butter and parmesan cheese sauce.

White mushrooms sautéed with garlic butter in a demi glace sauce.

Canellini beans sautéed with olive oil and a touch of red onions.

Mashed potatoes.

Grilled green asparagus with a touch of lemon.

Roasted potatoes with fresh herbs.

Fresh spinach sautéed in garlic olive oil.

Espresso, Sambuca and whipping cream.

Steamed milk and espresso coffee.

Scallops served with Risotto, garlic and extra virgin Italian olive oil.

Thin slices of tuna marinated with lemon, extra virgin Italian olive oil, served with red onions and capers.

Thin slices of king salmon marinated with lemon, extra virgin Italian olive oil, served with red onions and capers.

Grilled portobello mushrooms, marinated in extra virgin Italian olive oil, lemon, spring onion, served with slices of tomato and fresh mozzarella.

Vine ripe tomatoes with fresh mozzarella, balsamic vinegar, basil and extra virgin Italian olive oil.

Vine ripe tomatoes with fresh mozzarella and basil, marinated with extra virgin Italian olive oil.

Vine ripe tomatoes, balsamic extra virgin Italian olive oil with touch of green sauce.

Fresh cream of asparagus soup.

Pasta and cannellini bean soup.

Mixed green salad with extra virgin Italian olive oil and balsamic vinegar.

Combination on Arugola and Radicchio, and shaved parmesan cheese with extra virgin Italian olive oil and balsamic vinegar.

Baby spinach served with chopped eggs, walnuts, crumbled bleu cheese and tossed with raspberry vinaigrette.

Boston lettuce served with hearts of palm, tomatoes and bleu cheese dressing.

Fresh Romaine lettuce, parmesan cheese, served with homemade Caesar dressing.

Scallops, shrimp, calamari, crab meat in a spicy vodka tomato cream sauce, served over a bed of linguine.

Homemade fettuccini with wild mushrooms, trufle oil and cream sauce.

Shrimp stuffed with crabmeat and served with Risotto sautéed in a champagne cream sauce.

Delightful veal chop served with demiglass sauce.

Scallops of veal served with lobster meat in a port wine cream sauce.