(302) 298-3338(302) 298-3338
90 E Main St, NEWARK, DE 19711
Diced plum tomatoes, red onions and sweet basil, tossed in balsamic vinegar, served on toasted crostini topped with aged Provolone
Diced plum tomatoes with fresh garlic, bell peppers, red onions, and Italian seasoning on toasted homemade focaccia with melted mozzarella cheese
Twin Mediterranean spring rolls generously filled with back fin crab and shallots served with sauteed vegetables
One dozen steamed littleneck clams served in a lemon garlic white wine sauce
Assortment of Italian meats and cheeses including marinated fresh mozzarella, proscuitto di Parma, marinated olives and stuffed hot cherry peppers
Our best quality proscuitto di Parma and shaved parmigiano reggiano cheese served with fresh greens
Chilled asparagus spears goat cheese and cherry tomatoes, finished with a roasted garlic vinaigrette
Prince Edward mussels sauteed in garlic, pancetta and green onions, finished with a white wine sauce
A rich mix of garden vegetables and greens including tomatoes, cucumbers, artichoke hearts, shredded carrots, bell peppers, onions, and kalamata olives
Fresh hearts of romaine topped with fresh grated parmigiano, reggiano, home baked croutons, roasted red peppers and our classic Caesar dressing
Our Giardiniera with a generous portion of imported pancetta, provolone, pepperoni, and turkey
Romaine hearts, cucumbers, tomatoes, onions, kalamata olives, diced bell peppers, feta cheese and balsamic vinaigrette
Trimmed baby leaf spinach, sliced button mushrooms, sun dried tomatoes, caramelized onions, and a diced hard boiled-egg dressed with a warm pancetta vinaigrette
Fresh arugula, tomato wedges, marinated olives and Asiago cheese, drizzled with extra virgin olive oil
Chopped romain hearts tossed in balsamic vinaigretter, grilled red onion, plum tomatoes, crumbled blue cheese and marinated steak. Option of substituting Portabello mushrooms for the steak.
Fresh mozzarella and ripe tomatoes layered over a bed of lettuce served on focaccia with basil olive oil. Option of adding ham, portabella, or chicken
Authentic homemade focaccia bread stuffed with pancetta, roasted turkey, provolone, lettuce and tomatoes dressed with roasted red pepper sauce
Roasted red pepper, grilled eggplant, artichoke hearts, onions, tomatoes and lettuce served on basil oil dressed focaccia
Select white tuna with Spansih olives, bell peppers, green onions, lettuce served on basil oil dressed focaccia
A grilled Portabello mushroom served with lettuce, tomatoes, and Gorgonzola dressing on homemade focaccia
Our marinated chicken breast grilled to order and served with fresh homemade basil pesto, mozzarella cheese, lettuce and tomatoes on homemade focaccia
Oven roasted squash eggplant, and tomatoes with hummus and crumbled feta cheese on homemade foccacia
Sauteed garden vegetables in our creamy Alfredo sauce served over fettuccini pasta.
Shrimp, littleneck clams, Prince Edward mussels, calamari and ocean clams sauteed in a garlic and white wine sauce over fine linguini pasta.
Finely cut cauliflower and artichokes sauteed in garlic and finished in a white wine cream sauce over penne pasta.
Penne pasta tossed with sauteed sun dried tomatoes, artichoke hearts, kalamata olives, and spinach in our creamy feta sauce with oregano and basil.
Our Chef's daily preparation of six fresh ravioli and coordinating sauce.
Shiitake, button and portabello mushrooms sauteed with garlic and spinach, finished with our creamy Marsala sauce over penne pasta.
Lump crab meat and sauteed shrimp tossed in our Parma rosa sauce with fresh basil over fusilli pasta.
Marinated chicken breast seasoned with dijon mustard and encrusted in crushed pistachios, served with dill cream sauce over couscous pilaf.
Atlantic Salmon topped with cracked peppercorns and pan seared, finished with a cittrus beurre blanc, served with plum tomato, arugula, and Asiago risotto.
Pork tenderloin medallions marinated in dijon mustard and rosemary and oven finished, served with mushroom risotto and roasted vegetables.
Our frenched lamp chops encrusted with a sweet basil and mint gremolata, roasted to order, served with glazed carrots, garden vegetables and buttermilk mashed potatoes.
Grilled filet of tuna topped with a Mediterranean eggplant sauce, served over fine linguini and tossed with spinach, garlic and olive oil.
Tender nine-ounce veal chop, pounded thin, wrapped with proscuitto di Parma and Asiago cheese, roasted and served with a veal demi glace, mashed potatoes and grilled asparagus.
Marinated chicken breast seasoned with dijon mustard and encrusted in crushed pistachios, served with dill cream sauce over couscous pilaf
Atlantic Salmon topped with cracked peppercorns and pan seared, finished with a citrus beurre blanc, served with plum tomato, arugula, and Assiago risotto
Pork tenderloin medallions marinated in dijon mustard and rosemary and oven finished, served with mushroom risotto and roasted vegetables
Our frenched lamp chops encrusted with a sweet basil and mint gremolata, roasted to order, served with glazed carrots, garden vegetables and buttermilk mashed potatoes
Grilled filet of tuna topped with Mediterranean eggplant sauce, served over fine linguini and tossed with spinach, garlic and olive oil
Tender nine-ounce veal chop, pounded thin, wrapped with proscuitto di Parma and Asiago cheese, roasted and served with a demi glace, mashed potatoes and grilled asparagus
Chef Tanner's daily preparation.
Homemade traditional tiramisu with rum and espresso mousse, lady fingers and chocolate
Three homemade pastry puffs filled with vanilla gelato and served coated with chocolate.
Menu for Caffe Gelato Restaurant provided by Allmenus.com
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