Cafe Goodfellas

Parma prosciutto wrapped around Belgium endive, stuffed with goat cheese, sun dried tomato and pignoli nuts

Assorted fresh roasted vegetables with fresh ricotta cheese

Saute of broccoli rabe and sweet sausage in garlic and olive oil

Crispy, tender calamari with a spicy pomodoro sauce. New york style add $3.00

Chef gennaro's famous old world mixture of escarole, cannellini beans and peasant bread with olive oil and parmigiano reggiano cheese, baked until golden brown

Prince edward island mussels pan sauteed with a spicy pomodoro sauce

Chef gennaro's famous meatballs topped with sunday gravy served around a bed of iceberg lettuce dressed with lemon and extra virgin olive oil

Jumbo grilled shrimp served over a warm bean salad with olive oil, lemon and fresh herbs

Escarole leaf wrapped around fresh prosciutto and fresh mozzarella finished with a drizzle of balsamic reduction and extra virgin olive oil

Clams simmered with garlic, lemon and white wine

Littleneck clams on the half shell topped with onions, peppers and bacon finished with white wine and extra virgin olive oil

Breaded mozzarella gently fried with a light pomodoro sauce

An assortment of italian cheeses, dry cured meats, olives and peppers, drizzled with extra virgin olive oil

Handpicked maryland lump crabmeat served chilled with cocktail sauce

Fresh mozzarella, tomato and roasted peppers dressed with basil and olive oil

Eggplant rolled with parma prosciutto, mozzarella and ricotta cheeses finished with pomodoro sauce

Baby greens, hearts of palm, tomato and roasted peppers simply dressed with extra virgin olive oil and aged balsamic vinegar

Classic caesar with romaine, slivered parmigiano and croutons in our own caesar dressing

Oven-roasted beets cooked to perfection, served with gorgonzola and pears tossed with extra virgin olive oil

Grilled pork chops with sweet and hot peppers, onions and fried potatoes

Porterhouse veal chop layered with parma prosciutto, mozzarella cheese and asparagus

Grilled new york strip smothered with onions and mushrooms

Grilled rare accompanied with wasabi and soy sauce

Boneless chicken breast, rolled with parma prosciutto, mozzarella, pignoli nuts and spinach, finished with tomato, mushroom gorgonzola cream sauce

South american white fish with clams and mussels in a light tomato broth over capellini

Breaded center cut pork chops topped with arugula, fresh mozzarella and tomato chutney

N.Y. Strip sauteed with capers and Italian olives, finished in a light oregano pomodoro sauce over linguine

Pan-seared breast of duck served with grilled portabella mushrooms in a port wine reduction

Grilled atlantic salmon topped with a mustard-caper cream sauce over capellini pasta

Chef gennaro's signature dish grilled certified angus beef tenderloin topped with portabella mushrooms and picked lobster meat, finished with gorgonzola cream sauce

Breaded boneless chicken breast stuffed with swiss cheese and imported ham, topped with a shiitake mushroom marsala cream sauce

Egg-battered chilean sea bass simply served over a bed of fresh spinach

Grilled swordfish with pesto cream over capellini

Shrimp, clams, scallops, calamari and mussels in a pomodoro sauce over capellini

Medallions of veal, layered with parma prosciutto, mozzarella and peas finished with a sherry demi-glaze

Chicken cutlet topped with pomodoro sauce, fresh mozzarella and parmigiano reggiano over linguini

Jumbo shrimp sauteed with garlic, sun dried tomato, black Italian olives, shitake mushrooms, extra virgin olive oil and fresg herbs over capellini

Rigatoni folded in a vodka cream sauce

Artisinal neopolitan tubular pasta tossed with garlic, fresh basil and pomodoro sauce with a dollop of ricotta

House-made potato dumplings dressed with pomodoro sauce and fresh mozzarella

Quill shaped pasta with fresh sausage and basil finished with a delicate cream sauce

Picked lobster meat in a pink cream sauce tossed with egg noodles

Quill shaped pasta with roasted eggplant, onions, red peppers, smoked mozzarella finished with pomodoro sauce

Classic sunday gravy with meatballs over pappardelle pasta

Rhode island little neck clams over linguine, served red or white

Little pasta purses filled with parmigiano reggiano & ricotto finished in a fresh pear, brown butter sage sauce

House made pasta pillows prepared with sauce of the day

The classic egg noodles folded with parmigiano reggiano cream sauce

The day's fresh selection of slow simmered arborio rice