Jumbo shrimp served with cocktail sauce.
Fresh roma tomatoes, prosciutto di parma 18 months, fior di latte mozzarella, fresh basil and evoo.
Thinly sliced prosciutto served with shaved parmigiano reggiano.
Fresh beef steak tomatoes, sliced fior di latte mozzarella, fresh basil and evoo.
Stuffed mushroom caps with sausage, ricotta cheese, parmigiano and diced onions, served in a garlic and lemon juice.
Sauteed calamari in your choice of white or red sauce.
Sauteed in a delicate white wine, lemon butter and garlic sauce.
Escargot served in a spinach and garlic butter sauce.
Fresh ricotta cheese and spinach filled eggplant in a marinara sauce topped with mozzarella.
Grilled calamari served in a bed of baby arugula, lemon juice and evoo.
"Tutti Santi" signature pasta.
Layers of fresh pasta with besciamella, bolognese sauce and mozzarella.
Ravioli di Nina - spinach gnocchi in a gorgonzola sauce - tortellini in a creamy walnut sauce.
"Tutti Santi" signature pasta.
Light white sauce with imported porcini mushrooms, shrimp and cherry tomatoes.
Baked homemade canelloni pasta filled with ground veal, cheeses and vegetables.
Filled with ground beef sauteed in a creamy tomato sauce with mushrooms, peas, leeks and ham.
Fresh pasta with bolognese meat sauce and parmigiano.
Pasta in a creamy tomato vodka sauce with ground sirloin.
Spaghetti pasta sauteed with asparagus and mushrooms in a creamy vodka sauce topped with smoked salmon.
Fresh cherry tomatoes and onions sauce, fresh basil and evoo.
Veal medallions pan seared in a port wine served with oven baked scalloped potatoes and seasonal vegetables.
Chicken breast topped with spinach and mozzarella, sauteed in a creamy cognac sauce, served with penne panna rosa.
Chicken breast sauteed in a garlic tomato sauce topped with sliced fresh mozzarella and tomato served with side of spaghetti pasta.
Layers of eggplant in a tomato sauce, basil and parmigiano served with a side of spaghetti marinara.
Chicken breast parmigiana in a tomato sauce served with a side of spaghetti pasta.
Tenderized 10 oz pork chop lightly breaded, served with oven roasted potatoes and seasonal vegetables.
Chicken breast topped with fontina cheese and prosciutto sauteed in a brandy cream sauce with asparagus and porcini mushrooms served with penne panna rosa,
Veal scaloppine sauteed in a lemon butter white wine sauce with mushrooms, capers and artichoke hearts, served with a side of penne pasta.
Grilled salmon on a bed of creamy rissotto parmigiano.