Tutti Santi by Nina Glendale

Fresh sliced homemade mozzarella with tomatoes, basil and olive oil.

Thinly sliced raw filet mignon topped with diced tomatoes, capers, basil, provolone shavings and olive oil.

Slices of cantaloupe topped with prosciutto di parma.

Potato dumplings served in a touch of cream, topped with a fresh tomato sauce.

Ricotta cheese and spinach filled ravioli sauteed in a touch of cream, topped with a fresh tomato sauce.

Stuffed mushroom caps with sausage meat, ricotta cheese, parmigiano and diced onions served in a garlic, lemon juice veal stock sauce.

Fresh mussels (sauteed in your choice of a white wine garlic or tomato marinara sauce).

Escargot served in a spinach garlic butter sauce.

Shrimp sauteed in a delicate lemon butter white wine sauce.

Sauteed in your choice of a white wine garlic or tomato marinara sauce.

Ricotta cheese and spinach filled ravioli sauteed in a touch of cream, topped with a fresh tomato sauce.

Homemade potato dumplings served in a touch of cream, topped with a fresh tomato sauce.

Rolled with ricotta cheese and ground sirloin topped with mozzarella cheese.

Spaghetti pasta topped with a homemade meat sauce. add a sausage link for $3.00

Filled with meat and sauteed in a creamy tomato sauce with mushrooms, peas, leeks, ham and a splash of brandy.

Ground veal, cheeses and vegetables as a filling for our homemade "tubes" of pasta served in a touch of cream and topped with splashes of homemade bolognese - meat sauce.

Penne pasta with artichoke hearts, mushrooms, escarole and sun dried tomatoes sauteed in a garlic and olive oil topped with romano cheese. Add shrimp $8.00, add chiken $5.00.

Shrimp sauteed in brandy served in a creamy tomato sauce with shallots, served over a bed of spaghetti.

Sauteed in your choice of white wine garlic or a tomato marinara sauce.

Capellini pasta with sauteed shrimp, fresh spinach in a garlic white wine sauce topped with roasted pine nuts.

Breast of chicken topped with fresh spinach and mozzarella cheese sauteed in a cognac cream sauce served with penne panna rosa.

Breast of chicken topped with fontina cheese, prosciutto sauteed in a brandy cream sauce with asparagus and porcini mushrooms served with a side of penne pasta.

With spaghetti al pomodoro.

With spaghetti al pomodoro.

With spaghetti al pomodoro.

Veal scaloppine sauteed in a lemon butter white wine sauce with mushrooms, capers and artichoke hearts served with a side of fusilli pasta.

Veal scaloppine sauteed in a marsala wine sauce with mushrooms served with a side of fettuccine alfredo.

Lamb shank braised in a lamb stock vegetables sauce served over a bed of risotto alla milanese.

Fresh filet of salmon sauteed in a lemon butter piccata sauce with capers served with a side of julienne vegetables.

Egg washed fresh filet of orange roughy sauteed in a lemon butter white wine sauce with capers and artichoke hearts served with a side of penne aglio e olio.

Grilled, fresh fillet of halibut served with a side of julienne vegetables and sauteed spinach drizzled with a citrus juice sauce.

Mussels, clams, calamari and shrimp sauteed in a light white wine tomato sauce over a bed of angel hair pasta topped with a filet of fresh fish.