Cafe Graziella

Prepared in a white or red sauce.

Bitter broccoli and sausage.

Baked clams casino.

Fried squid.

Fresh homemade mozzarella with fresh tomato and roasted peppers.

Grilled mozzarella, wrapped in prosciutto and served over grilled radicchio.

Fresh mozzarella, bread and egg batter, served with anchovy, white wine, butter, capers and lemon sauce.

Served over crushed ice with cocktail sauce.

Rolled eggplant filled with ricotta, fresh mozzarella and spinach, topped with a light pink sauce.

Antipasto from the cold buffet.

Served over baby green salad in a balsamic vinaigrette dressing.

Stuffed with ricotta and mozzarella cheese.

Arugula, endive, radicchio.

Baby greens and tomatoes.

Pasta with beans.

Pancetta, onions and white wine, in a light basil sauce.

Homemade potato dumplings topped with fior di latte bocconcini.

Half moon ravioli, filled with cheese and spinach, in a light pink vodka sauce.

Pencil pasta, lightly baked with ricotta, diced eggplant and tomato basil sauce, topped with fresh mozzarella.

Prepared with fresh garlic, basil baby shrimp, diced tomato and arugula in a blush cream sauce.

Asparagus, olive oil and roasted garlic.

Peas and prosciutto.

Corkscrew pasta, porcini mushroom, baby shrimp and sun-dried tomatoes in a brandy cream sauce.

Bow tie pasta, sauteed salmon with shiitake mushrooms, fresh tomato, basil, white wine and a blush cream sauce.

Prepared with sauteed baby shrimps, broccoli, shallots, fresh tomato, cognac and a touch of cream.

Red or white clam sauce.

Prepared with shrimp, garlic, virgin olive oil and parsley.

Homemade yellow and green fettuccine with fresh mushrooms and shrimp in a cream sauce.

Served in a garlic oil sauce.

Angel hair pasta with jumbo lump crab meat in a light marinara sauce.

Angel hair pasta with baby shrimps, scallops, manila clams and white wine in a light plum tomato sauce.

Homemade pasta stuffed with ground beef, cheese, mozzarella.

Sauteed chicken breast, topped with eggplant, prosciutto and mozzarella.

Stuffed chicken breast, ricotta, spinach, prosciutto and mozzarella in an onion and mushroom sauce.

Breast of chicken, sauteed in garlic, artichokes and sun-dried tomatoes in a balsamic vinaigrette demi glace.

Breast of chicken with sausage, garlic, lemon and wine sauce.

Boneless breast of chicken, sauteed with onions, portobello mushrooms, roasted peppers and a balsamic vinegar demi-glaze, served over sauteed spinach.

Sauteed breast of chicken with shiitake mushrooms and shallots, topped with asparagus and mozzarella, in a port wine cream demi-glace.

Chicken with tomato and mozzarella.

Chicken breast and jumbo shrimp topped with mozzarella, sauteed with shiitake mushrooms in a brandy sauce.

Pan-fried breaded veal cutlet, topped with fresh arugula, fresh tomatoes and chopped red onions in a balsamic vinaigrette.

Sauteed scaloppini with mushrooms, onions, red and green peppers, white wine and tomato basil sauce.

White wine, lemon, capers and artichokes.

Tomato and mozzarella.

Veal topped with prosciutto and sage on a bed of spinach.

Medallions of veal with portobello, shiitake and porcini mushrooms in a Madeira wine sauce.

Veal scallopini dipped in egg, sauteed with fresh tomato, sun-dried tomatoes and shiitake mushrooms in a light blush sauce.

Combination of veal, shrimp and a filet of a sole over spinach with Francaise sauce.

Stuffed with mozzarella, spinach and prosciutto in a porcini mushroom sauce.

Ribeye steak pizzaiola or with onions and mushrooms.

Veal chop topped with mushrooms, braised in Barolo wine sauce.

Chicken breast, topped with portobello mushroom and red onions, in a balsamic vinaigrette.

Grilled salmon, calamari and jumbo shrimp, served over mixed greens with balsamic vinaigrette.

Grilled lobster tail. scallops and shrimp in a balsamic vinaigrette reduction over radicchio.

Mixed mushroom risotto with Parmigiano Reggiano.

Saffron risotto with grilled chicken.

Risotto with asparagus, zucchini and Parmigiano.

Mixed seafood risotto.

Ground beef, fresh peas and Parmigiano Reggiano.

Risotto with 4 different cheese.