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Grilled tuscan bread topped with diced tomatoes, basil, garlic, EVOO.
Parma prosciutto, sopressata, fresh mozzarella, auricchio provolone, roasted red peppers and grilled eggplant.
Battered, lightly fried zucchini blossoms stuffed with mozzarella.
Homemade fresh mozzarella, tomato, basiland EVOO.
Pan seared scallops served with imported artichoke hearts grilled asparagus and aged balsamic vinegar reduction.
Homemade meatballs in plum tomato sauce (Cafe Strega's signature dish).
Thin sliced filet of beef, parmigiano and mixed greens.
Sauteed calamari with fresh peas, tropea onions and touch of fresh tomato sauce.
Mixed greens with tomato, cucumber, avocado, red onion, goat cheese in balsamic vinaigrette dressing.
Spaghetti with sauteed gaeta olives, capers and basil in light plum tomato sauce.
Sauteed Canadian bacon, organic eggs, scallions in mascarpone cream sauce and parmigiano reggiano.
Native little neck clams prepared with your choice of cherry tomato or garlic and olive oil sauce.
Sauteed parma cotto(ham), wild mushrooms, peasand white onions prepared in tomato and mascarpone pink sauce.
Fresh clams, mussels, shrimpand calamari sauteed in light plum tomato sauce.
Chicken breast topped with prosciutto and fontina cheese finished with fresh sage and marsala wine sauce.
Veal medallions sauteed with sun-dried tomatoes, pine nuts and golden raisins finished in madeira wine sauce.
Rolled veal cutlet with prosciutto and fontina cheese finished in marsala wild mushroom sauce.
Pan fried chicken cutlet finished in a tomato sauce, topped with fontina cheese and served with penne pasta.
12 Ounces black Angus tenderloin topped with wild mushrooms and barolo wine demi-glaze.
Breaded, pan fried provini veal cutlet served with mixed green salad.
Scallops, shrimp, little neck clams, mussels and calamari sauteed in a tomato sauce and served with crostini.
12 Ounces grilled NY sirloin topped with parsley infused EVOO, fresh garlic.
Menu for Cafe Strega provided by Allmenus.com
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