Papa Razzi Trattoria & Bar

Fresh mozzarella wrapped in prosciutto with balsamic peppers.

Wood-toasted focaccia with roma tomatoes, fresh basil and balsamic vinaigrette. Add mozzarella for an additional charge.

Thinly-sliced eggplant rolled with ricotta and prosciutto and finished with pomodoro sauce.

One wire stand, one full size aluminum pan and two burners

One plate and a utensils kit.

The classic cheesecake from Brooklyn, New York. Simply the best we could find.

Apples with brown sugar and cinnamon.

Boston, romaine, arugula and red leaf lettuces, shaved leeks, tomatoes with a red wine vinaigrette.

Our award-winning cesare with fresh grilled julienned chicken and shaved parmigiano.

Mixed greens, dried cranberries, tomatoes and gorgonzola in a balsamic vinaigrette.

Award-winning traditional salad with romaine, shaved parmigiano, focaccia croutons and creamy anchovy dressing.

Boston, Romaine, arugula and red leaf lettuces, shaved leeks, tomatoes, and red wine vinaigrette.

Ribbons of romaine, arugula, radicchio, and fennel with fresh lemon juice, olive oil, and parmigiano.

Mixed greens, dried cranberries, tomatoes, gorgonzola and balsamic vinaigrette.

Classic meatball panino with tomato sauce, parmigiano and mozzarella.

With grilled portobello mushrooms, tomatoes and provolone.

Aged 14 oz. center cut New York sirloin with braised spinach and crispy potatoes.

Veal cutlet lightly breaded and pan-sauteed, topped with pomodoro sauce and mozzarella.

Tender veal pan-sauteed with white wine, lemon and capers, served with lemon-asparagus risotto.

Boneless, skinless chicken breast grilled with fresh lemon and virgin olive oil.

Boneless chicken breast lightly breaded, pan-sauteed and topped with pomodoro and mozzarella.

Fresh wood-roasted Atlantic salmon fillet with spinach and crispy potatoes.

Slow-roasted lemon-garlic chicken finished cripsy under an open flame, with seared greens and potatoes.

Chicken cutlet with fresh breadcrumbs, fresh lemon, butter, and capers.

Tender chicken breast pan-sauteed with white wine, lemon and capers, and served with lemon-asparagus risotto.

Your choice of pasta.

Bowties with sauteed chicken, broccoli, garlic and extra virgin olive oil.

Pasta quills with browned garlic, virgin olive oil, and white wine in a spicy pomodoro sauce.

Pancetta, ground veal and mushrooms in a light tomato sauce with a touch of cream.

Lobster and ricotta filled pasta in lobster sauce with a touch of cream and fresh basil.

Hollow spaghetti with pancetta, onions in chili oil, with white wine, tomatoes, and Romano.

Ear-shaped pasta tossed with sweet italian sausage and broccoli rabe.

Stuffed with spinach and ricotta in a light tomato basil sauce.

Simple pasta tubes with fresh basil and tomato sauce.

Rigatoni pasta, sausage, carmelized onions, mushrooms, and crushed tomatoes with a touch of cream.

Sauteed chicken, fresh asparagus, and roma tomatoes in a white wine butter sauce.

Tortellini stuffed with large porcini mushrooms in a rich wild mushroom tomato sauce.

Simple pasta tubes with fresh basil and tomato sauce.

Light potato pasta, pink pomodoro sauce, baked with mozzarella.