San Lorenzo Ristorante

Classic Italian vegetable soup finished with a touch of pesto

Sicilian fava bean soup cooked with fennel and pasta

Mixed antipasti of salami, prosciutto with arugula, caponata with grilled shrimp, marinated cannellini beans, olives, tomato bruschetta and stuffed peppers

Sliced vine ripe tomatoes with red onions, black olives, anchovies and basil topped with feta cheese

Thinly sliced beef topped with capers, arugula and parmesan in a lemon olive oil vinaigrette

Fresh Imported Buffalo mozzarella sliced with tomato, roasted peppers and marinated anchovies

Housemade bread toasted and topped with eggplant, tomatoes, prosciutto and mozzarella baked in the oven on top of arugula and roasted peppers

House cured sliced swordfish marinated with lemon olive oil dressing topped with fennel and orange salad

Calamari sauteed in a spicy tomato sauce with grilled garlic bread

Baby mixed green salad, shaved carrots, radishes and fennel with a red wine vinaigrette and parmesan cheese

Arugula tossed with black olives, french beans, roasted peppers, tomato, croutons and Feta cheese layered with marinated anchovies

Baby Spinach tossed with apples, gorgonzola and candied walnuts in a raspberry vinaigrette

Romaine lettuce in a Caesar dressing with anchovies, hard boiled egg and foccacia croutons

Arugula, radicchio and Belgian endive in a lemon dressing topped with shaved parmessan cheese

Tuscan tomato salad with cucumbers, black olives, red onions and toasted bread in a red wine vinaigrette topped with feta cheese

Angel hair pasta tossed with fresh tomatoes, olive oil, garlic and basil

Tube shaped pasta tossed in a red wine meat sauce finished with parmesan cheese

Potato dumplings stuffed with mozzarella in a tomato basil sauce

Penne pasta cooked with cannellini beans, arugula, fresh tomato, sage and pancetta topped with pecorino romano

Linguine cooked with shrimps, scallops, calamari, clams and mussels in a spicy tomato sauce

Fresh spaghetti pasta with zucchini and shrimp in a white wine lemon sauce

Black and white ravioli stuffed with shrimp in a lemon thyme sauce

House made ravioli stuffed with walnuts and butternut squash in a sage cream sauce

Sheets of fresh pasta layered with tomato meat sauce, parmesan cheese and bechamel sauce

Cannarolli rice cooked in a saffron broth with peas and black mussels finished with parmessan cheese

Grilled salmon in a lemon olive oil dressing with sautéed vegetables and roasted potatoes

Alaskan Halibut baked with shrimp, scallops, black mussels and clams in tomato black olive and caper sauce over potato puree and sauteed vegetables

Grilled chicken breast in a rustic Italian parsley sauce with roasted potatoes and sauteed vegetables

Pork Medallion wrapped with prosciutto in a mustard green peppercorn sauce with roasted potatoes and vegetables

Lamb shank braised with red wine, vegetables and tomato served with grilled eggplant and potato puree

Rabbit loin and leg stuffed with herbs and prosciutto in a chianti wine fig sauce with pine nuts; roasted potatoes and sauteed vegetables

Whole semi-boneless quail stuffed with shiitake mushrooms, carrots and parmesan over spinach and grilled polenta in fine herb sauce

Beef tenderloin stuffed with sausage, provolone, hard boild egg and parmessan baked in a red wine tomato sauce on top of grilled polenta

Veal Scaloppine with crimini mushrooms, marsala wine sauce with sauteed vegetables and roasted potato

Half a Roasted Duck in an orange sauce with sauteed vegetables and roasted potato