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Sliced cherry tomatoes & garlic over toasted ciabatta bread, topped with shaved Parmigiano Reggiano and basil.
Bed of organic arugula with a thinly sliced cured beef. Shaved Parmigiano Reggiano & finished with lemon-infused olive oil.
Italian style veal meatball in a red sauce.
Fresh Prince Edward isle mussels sautéed in white wine, parsley & garlic.
Cherry stone clams in white wine, garlic, butter and parsley.
Polenta cake infused with white truffle oil topped with oyster mushrooms.
Fresh cantalope topped with 24-month aged parma prosciutto.
Chef's selection of imported cheeses accompanied with imported crackers and honeys.
Chef's selection of imported meats accompanied with Italian breadsticks, crackers, and hot ciabatta bread.
Mixed greens and cherry tomatoes topped with jumbo lump crab.
Baby octopus, mussels, baby shrimp, jumbo shrimp & calamari marinated in a lemon juice & olive oil on a bed of mixed greens.
Mixed greens, shaved red onions, cherry mozzarella cheese, and cherry tomato tossed with basil and balsamic vinaigrette.
Mixed greens, red and yellow cherry tomatoes, avocado, toasted sesame seeds & mango with cilantro lime vinaigrette.
Fresh tomatoes, basil, and imported fresh "bufala" mozzarella.
Mixed greens, tomatoes, cucumbers and carrots with house dressing.
Veal meatball slow roasted in San Marzano tomato sauce tossed with spaghetti pasta.
Fresh pasta with porcini mushrooms & truffle topped with creamy white wine sauce & a splash of extra virgin white truffle olive oil.
Fresh pasta filled with pumpkin, sautéed in butter and sage.
Potato pasta, topped dolce gorgonzola cheese.
Penne pasta with spicy tomato sauce and Italian sausage.
Jumbo lump crabmeat in a velvety cream vodka sauce tossed with penne pasta.
Linguine pasta tossed in fresh house-made pesto sauce with seasoning and sautéed jumbo shrimp.
Freshly baked with mozzarella, ricotta, besciamella, Parmigiano Reggiano and meat sauce.
Delicate white cream sauce with peas, shallots, and Italian speck prosciutto.
Spaghetti pasta tossed in roasted garlic, pepperoncino, parmigiana reggiano and extra virgin olive oil.
16 oz. center-cut veal shank sautéed and slowly oven roasted in a delicate red sauce on a bed of soft fresh polenta (served fri & sat nights only).
Lightly dusted veal sautéed with butter, capers, shallots, white wine, and freshly squeezed lemon juice served with a side of seasonal vegetables.
14oz. bone-in veal chop topped with melted asiago cheese & 24-month aged parma prosciutto. Served with side of four-cheese potato soufflé.
Lightly dusted veal sautéed with butter, wine and porcini mushrooms, served with linguini pasta tossed in cherry tomatoes a sprinkle of Parmigiano Reggiano & drizzle of infused white truffle oil.
12 oz. grilled center-cut prime filet mignon, topped with your choice of creamy green peppercorn or dolce gorgonzola sauce, and served with Torino di patate gratinate.
Lightly breaded chicken breast smothered with Italian cooked ham, fresh mozzarella & sautéed shiitake mushrooms, served with mix greens & tomato.
Lightly breaded chicken breast sautéed with Parmigiano cheese, bel paese cheese & fresh tomato sauce, served with linguini tossed in a creamy white wine sauce.
Lamb slightly grilled and finished in the oven with white wine & herbs, served with a side of cauliflower & a sprinkle of Parmigiano Reggiano.
10 oz. center-cut fresh Chilean sea bass filet dusted with ground herbs, spinach, fingerling potatoes, zucchini, squash and cherry tomatoes, and roasted in parchment paper.
Delicious dark chocolate, cookies, and hazelnuts mixed together and rolled like a salami.
Mom's secret recipe.
A heart of caramel surrounded by peanut butter gelato, coated in milk chocolate and peanut butter drizzle.
Mango, passion fruit and raspberry sorbetto, all covered in white chocolate and drizzled with chocolate.
Lemon gelato made with lemons from Sicily, with a heart of limoncello.
Traditional cream custard infused with vanilla bean topped with caramel crust.
Dark chocolate mousse infused with mint and Bacardi rum.
Choice of crema, stracciatella, fior di latte, or nocciola (hazelnut) gelato, or pera (pear) sorbetto.
Zabaione semifreddo surrounded by chocolate gelato and caramelized hazelnuts, topped with cocoa powder.
Cream puff filled with vanilla cream and enrobed in chocolate.
Pineapple sorbetto served in a natural fruit shell.
Crisp layers of puff pastry filled with pastry cream.
Menu for The Italian Barrel provided by Allmenus.com