Giuseppe's Ristorante Italiano & Bar

With poached eggs and bernaise sauce, hashbrown casserole and fresh fruit.

Topped with whipped cream and served with warm maple syrup, whipped butter, fresh fruit and bacon or sausage.

With poached eggs and hollandaise sauce, hashbrown casserole and fresh fruit.

Topped with hollandaise and served with fresh fruit and spring mix salad tossed with our balsamic vinaigrette.

An Italian-style omelet served with hashbrown casserole, biscuit, and fresh fruit.

Topped with a piccata sauce. Served over a bed of pasta. Also served with your choice of a house salad or a cup of soup.

Mozzarella cheese lightly breaded and fried, served with homemade marinara.

Squid rings, breaded and lightly fried. Tossed with sauteed peppers and served with our homemade marinara.

Baked mushroom caps stuffed with Italian sausage, cream cheese, onions and peppers.

Asparagus spears grilled and served with balsamic drizzle.

Fresh romaine lettuce tossed with chef's homemade Caesar dressing, seasoned croutons, and parmigiana cheese.

Fresh leafy greens topped with seasonal vegetables. Served with your choice of dressing.

Fresh leafy greens tossed with salami, prosciutto, mozzarella and parmigiana, tomatoes, black olives, mushrooms and onions.

Thinly sliced roast beef with sauteed onions and provolone, served on a hoagie roll.

Homemade meatballs with sauteed onions and peppers, marinara and provolone. Served on a hoagie roll.

Lightly breaded and fried, then baked with marinara and mozzarella. Served on a hoagie roll.

Grilled Italian sausage with sauteed onions and peppers, marinara and provolone. Served on a hoagie roll.

Cheese-filled horseshoe-shaped pasta tossed with sauteed prosciutto ham and asparagus in a cream sauce seasoned with pesto.

Long thin pasta topped with our homemade marinara.

Fettuccine tossed in a cream sauce with Italian cheeses, sauteed prosciutto and bacon.

Sliced, grilled chicken breast sauteed with sun-dried tomatoes, mushrooms, black olives, red onions, garlic, and olive oil. Tossed with today's pasta and pecorino romano cheese.

Baked layers of ribbon pasta, ricotta, mozzarella, parmigiana, ground sirloin, Italian sausage, provolone and marinara.

Italian potato dumplings baked in your choice of a cream sauce with fontina cheese or a tomato basil sauce.

Fettuccine tossed in a cream sauce with pecorino romano and reggiano parmigiana.

Pasta shells stuffed with chicken and ricotta cheese, baked with marinara and provolone.

Oversized pasta tubes stuffed with ricotta and parmigiana cheese, baked with chef's marinara and mozzarella.

Sauteed boneless chicken breast in a marsala wine and mushroom sauce.

Sauteed jumbo shrimp in a lemon, butter and garlic sauce tossed with linguine.

Sauteed boneless chicken breast in a marsala wine and mushroom sauce.

With lobster chili butter sauce, over spaghetti.

Sauteed boneless breast of chicken with a sauce of white wine, lemon, butter and capers.

Sauteed jumbo and bay shrimp with a spicy tomato sauce.

Sauteed boneless breast of chicken with a sauce of white wine, lemon, butter and capers.

With white wine lemon butter sauce.

Boneless breast of chicken, lightly breaded and fried, then topped with marinara and mozzarella cheese.

Slices of breaded and fried eggplant topped with marinara and provolone then baked. Served over a bed of linguine.

Boneless breast of chicken, lightly breaded and fried, then topped with marinara and mozzarella cheese.

A 6 ounce filet of beef tenderloin grilled to order, served with new potatoes.

Baked mushroom caps stuffed with Italian sausage, cream cheese, onions and peppers.

Homemade lump crab cakes with aioli.

Grilled Portobello mushrooms and fresh mozzarella wrapped with prosciutto ham and topped with a balsamic vinegar glaze.

Mozzarella cheese, lightly breaded and fried. Served with marinara.

Fried risotto balls stuffed with prosciutto and fontina cheese.

Potato dumplings baked in your choice of a cream sauce with fontina cheese or a tomato basil sauce with melted fontina.

Asparagus spears grilled and served with a balsamic drizzle.

Breaded squid rings lightly fried and tossed with sauteed banana peppers.

Italian bread toasted with garlic and mozzarella cheese. Served with marinara.

Northern white bean soup with tomato, basil and garlic.

Mixed spring lettuces, gorgonzola cheese, candied walnuts and sliced apples, tossed with balsamic vinaigrette.

Fresh leafy greens topped with seasonal vegetables.

Fresh leafy greens tossed with salami, prosciutto ham, kalamata olives, diced tomato, boiled egg, mushrooms and red onion tossed with house Italian vinaigrette. Topped with fresh mozzarella cheese and pepperoncini.

Diced tomatoes, fresh mozzarella, red onions and basil tossed with mixed spring lettuces and balsamic vinaigrette.

Romaine lettuce tossed with seasoned croutons, parmigiana, and homemade Caesar dressing free with the entree.

Fresh iceberg wedge with crisp pancetta, creamy gorgonzola dressing, diced tomatoes and croutons.

Stuffed with prosciutto ham and provolone. Served with a marsala wine and sage sauce.

Lightly breaded and sauteed and over capellini in olive oil and garlic with fresh lemon and pecorino romano.

Sauteed with a blend of white wine, lemon, butter and capers.

Chicken breasts lightly breaded, fried and stuffed with pepperoni and provolone. Served over a bed of spaghetti with marinara.

Grilled chicken, artichoke hearts, mushrooms and scallions tossed with the pasta, in a Dijon cream sauce.

Lightly sauteed with a marsala wine and mushroom sauce.

Lightly breaded and fried, then topped with marinara, mozzarella and parmigiana cheeses.

Pasta of the day tossed with sun-dried tomatoes, mushrooms, kalamata olives, red onions, olive oil, pecorino romano and garlic.

Baked layers of ribbon pasta, ricotta, mozzarella, provolone, parmigiana, ground sirloin, Italian sausage and marinara.

Bay shrimp and lump crab meat tossed in a pesto-cream sauce with asparagus and prosciutto and topped with pine nuts.

Served in a roasted red pepper cream sauce with fontina and romano cheeses.

Fettuccine tossed with sauteed prosciutto ham and bacon in alfredo sauce.

With sweet Italian sausage.

Fettuccine tossed in cream sauce with pecorino romano and parmigiana.

Giant pasta tubes stuffed with ricotta and parmigiana cheeses. Baked with marinara and mozzarella.

With homemade meatballs.

Slices of eggplant, lightly breaded and fried, then topped with mozzarella and baked. Served with marinara over a bed of spaghetti.

Beef tenderloin tips, Portobello mushrooms, yellow onions, and spinach tossed with the pasta in red wine and plum tomato demi-glace.

Spaghetti tossed with pancetta and peas and sauteed with garlic and olive oil. Finished with egg, pecorino romano cheese and cracked black pepper.

Cheese-filled pasta tossed with sauteed prosciutto ham and asparagus in a pesto cream sauce, topped with toasted pine nuts.

Sauteed shrimp tossed with spaghetti, scallions and diced tomatoes in a lemon garlic sauce.

Served with dill lemon butter sauce. Over spaghetti.

Diced clams, capers, and kalamata olives sauteed with olive oil, garlic and clam stock. Tossed with linguine and garnished with littleneck clams. Served with choice of red or white sauce.

With lobster chili butter sauce. Served over spaghetti.

Sauteed jumbo shrimp with a spicy tomato sauce and spaghetti.

Scallops, shrimp and lobster tossed with linguine in a sherried mascarpone tomato cream sauce.

Seared jumbo sea scallops over cappellini with a roasted red pepper butter sauce, finished with balsamic glaze.

2 four-ounce medallions of beef tenderloin, grilled to order and served with a burgundy-sage sauce with mushrooms.

A half-pound of beef tenderloin, grilled to order.

12 oz. Angus ribeye, grilled to order.

A half-pound beef tenderloin, grilled to order. Topped with olive oil and garlic.

A 6 oz. beef tenderloin filet grilled to order and 3 crab-stuffed jumbo shrimp topped with a lemon butter sauce.

Half-Pound beef tenderloin grilled to order, topped with sauteed peppers, mushrooms and onions.