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An assortment of the chef's daily selection of appetizers.
Tender pieces of seasoned fried calamari served with a side of fra diavolo (spicy) or marinara sauce.
Buffalo mozzarella and vine ripe tomatoes, basil and extra virgin olive oil.
Steamed clams with fresh tomatoes, basil and herbs.
Toasted ciabatta bread topped with chopped tomatoes, garlic, extra virgin olive oil and fresh basil.
Mussels sauteed in a white wine and garlic sauce.
Portobello mushrooms stuffed with meat sauce and roasted red peppers then topped with mozzarella and served in a marinara sauce.
A light cream soup consisting of lump crab meat and corn.
Crisp romaine lettuce tossed with our own Caesar dressing and fresh baked croutons.
Spinach salad with walnuts, tomatoes and sliced mushrooms tossed with a dressing of Gorgonzola cheese, oil and balsamic vinaigrette.
Tender arugula leaves with walnuts and shaved carrots tossed with a dressing of Gorgonzola cheese, oil and balsamic vinaigrette.
Crisp romaine lettuce tossed with our own house dressing, tomatoes, red onions and shaved carrots.
Soup of the day. Call restaurant for soup of the day.
Fresh salmon filet, either grilled or blackened.
Calamari and shrimp sauteed in spicy red sauce and tossed with linguine.
An assortment of fresh shrimp, scallops, fish, mussels, clams and calamari in a seafood broth combined with tomato sauce and served over a bed of capellini pasta.
Thinly sliced eggplant baked in marinara sauce and topped with melted mozzarella cheese and served on a bed of linguine.
Homemade potato gnocchi served in a cream and cheese sauce consisting of Gorgonzola, Parmigiana, goat and fresh mozzarella.
Linguine with fresh clams steamed in their own broth with garlic, fresh parsley, extra virgin olive oil and a touch of red pepper.
Penne and salmon in a vodka cream sauce.
Spaghetti tossed with fresh tomatoes, basil, onions, white wine, extra virgin olive oil, pecorino Romano cheese and pancetta.
Spaghetti served in a sauce consisting of eggs, pecorino Romano cheese and pancetta.
Tri-colored tortellini pasta tossed in a white wine cream sauce with peas, onions and pancetta.
Fettuccine tossed in a creamy Parmigiano Reggiano cheese sauce.
Homemade sheets of pasta layered over meat sauce, ricotta and mozzarella cheese and baked in marinara sauce.
Penne tossed with assorted mushrooms, chicken strips and roasted red peppers in a Gorgonzola cream sauce.
Ravioli stuffed with lobster meat and served in a vodka cream sauce.
Spaghetti served in a hearty meat sauce and Parmigiana Reggiano.
Spaghetti served with homemade meatballs and marinara sauce.
8 oz. black Angus filet mignon sauteed with fresh mushrooms and brandy, finished with a touch of demi-glace.
Chicken breast sauteed in a light cream sauce topped with spinach and mozzarella cheese.
Chicken breast in white wine sauce topped with asparagus and mozzarella cheese.
Chicken breast thinly pounded and sauteed in a Marsala wine sauce with assorted mushrooms.
Thinly pounded veal with prosciutto, spinach, sage and Marsala wine.
Thinly pounded veal sauteed in a Marsala wine sauce with assorted mushrooms.
Pork tenderloin medallioins in a rosemary white wine cream sauce with spinach and mushrooms.
Chicken breast thinly pounded and breaded then topped with marinara sauce and melted mozzarella cheese.
Thinly pounded chicken breast battered in egg and sauteed in white wine, butter and lemon.
Chicken breast thinly pounded and sauteed in white wine, lemon and capers.
Thinly pounded breaded veal scaloppini topped with marinara sauce and melted mozzarella cheese.
Thinly pounded veal sauteed in white wine, lemon and capers.
Italian pastry filled with sweet ricotta cream and chocolate chips.
An American cheesecake made with cream cheese and topped with a mixed berry sauce.
Menu for Cafe Trastevere provided by Allmenus.com
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