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Prosciutto, assorted cheese, soppressata, olives.
Mixed field greens and crisp lettuces, tomato, cucumber, and onion.
Iceberg, bacon, red onion, and tomato, dressed in housemade gorgonzola cheese.
Dressed in EVOO, fresh lemon juice, a zest of garlic, shaved pecorino, Romano cheese.
Italian vinaigrette over roasted red peppers, red onion and olives.
Seasonal. Wilbraham-grown tomato, basil and fresh mozzarella.
Fresh romaine, seasoned croutons and traditional caesar dressing.
Truffle oil, tomato.
Pomodoro with ricotta cheese.
"Pink" sauce with prosciutto.
Cream, bacon, onion.
Housemade stuffed with ricotta, mozzarella and Pecorino Romano.
Layered meat and cheese finished in housemade marinara.
Breast of chicken, prosciutto, mozzarella, eggplant, splash of marinara sauce.
Cutlets, herbed crumb, fried, over bed of dressed arugula.
Lightly battered, lemon, butter, wineand chicken broth.
Prepared in a mushroom, marsala wine sauce.
Prosciutto, tomato, mozzarella over spinach with mushroom marsala sauce.
Shrimp, scrod and scallops, dressed in a buttered crabmeat crumb topping.
Sea scallops in a "pink" sauce, artichoke hearts, capers, spinach over linguini.
Sauteed in a spicy marinara over linguini.
Shrimp, scallops, calamari, clams and cod over linguini.
Faroe island salmon over spinach, sun-dried tomato, capers, artichoke heart, lemon wine sauce.
Finished with a crabmeat buttered crumb.
Lemon butter caper sauce over spinach and linguini.
Little neck count clams in a white or red sauce.
Lightly battered and finished in a lemon butter wine sauce.
Herb-crumbed, fried over arugula.
Prosciutto, tomato, mozzarella over spinach, with mushroom marsala sauce.
Sauteed with mushrooms and marsala wine.
Herb-crumbed, fried, topped with sauce and mozzarella cheese.
Grilled with hot and sweet peppers, balsamic glaze.
Two 5 Ounces tenderloins of beef, pan seared in a mushroom marsala wine sauce with prosciutto and mozzarella over spinach.
Peppers, onions, balsamic glaze.
Menu for Cima Restaurant and Chop House provided by Allmenus.com