Thomas Ristorante

A mixture of beef, veal and pork.

Homemade three cheese rice balls served in a basil blush sauce.

Pei mussels and Italian sausage steamed in spicy tomato broth or white wine and garlic sauce.

Topped with honey cherry peppers and spicy tomato dipping sauce.

Jumbo shrimp wrapped with bacon and horseradish served with honey Dijon mustard.

Jumbo shrimp and jumbo lump crab meat served chilled with cocktail sauce.

Mixed field greens, tomatoes, onion and kalamata olive tossed with balsamic vinaigrette.

Crisp romaine lettuce, homemade croutons and parmigiano cheese.

Baby arugula, shaved parmigiano cheese tossed in an olive oil and lemon dressing.

Homemade mozzarella, sliced tomatoes, extra virgin olive oil, fresh basil drizzle and balsamic reduction.

Jumbo shrimp and crab meat over romaine lettuce, roasted peppers, hard boiled eggs, olives and tomato. Served with homemade Caesar dressing.

Prosciutto, provolone cheese, artichoke hearts, roasted peppers and Kalamata olives with EVOO.

Chilled roasted beets tossed with onions, Mandarin oranges, candied walnuts and gorgonzola crumble in a citrus balsamic vinaigrette on a small bed of mixed greens.

Sauteed whole baby clams with olive oil and garlic.

Homemade fusilli with Italian sausage, mushroom and sundried tomatoes in brandy tomato cream sauce.

Italian meat sauce.

Orecchiette pasta tossed in three cheese creamy Alfredo sauce topped with toasted crab meat.

Jumbo shrimp, scallop and lobster filled homemade pasta served in champagne cream sauce with jumbo lump crab meat and diced tomatoes.

Prosciutto and fontina stuffed sacchetti in mushroom cream sauce with crab meat.

Clams, mussels, calamari and jumbo shrimp over linguini, your choice of marinara or white wine and garlic sauce.

Chicken breast, artichokes, mushrooms and asparagus served in white wine sauce.

Breaded chicken or veal topped with roasted tomatoes, spinach, smoked mozzarella and pesto drizzle.

Sauteed chicken or veal wrapped in prosciutto, topped with mushrooms and mozzarella cheese in a sage marsala demi-glaze.

Veal medallions, asparagus and jumbo lump crab meat in white wine butter sauce.

Topped with jumbo shrimp, mushrooms, sundried tomatoes, prosciutto and mozzarella cheese.

Breaded and butterflied served on a bed of arugula with fresh mozzarella and tomato bruschetta topped with a balsamic reduction.

Veal medallions rolled with smoked mozzarella, roasted peppers and wrapped in a mushroom balsamic sauce over spinach.

Grilled strip steak topped with caramelized onions and Gorgonzola butter in port demi glaze.

Flank steak rolled and stuffed with garlic and herbed bread crumbs and pecorino Romano cheese.

Grilled lobster tail, scallops and jumbo shrimp drizzled with olive oil and lemon on bed of baby arugula, roasted peppers and kalamata olive.

Colossal blue crab meat blended with chopped bell peppers, onions and celery served with homemade cocktail and mustard sauces.

Seared salmon topped with jumbo shrimp and sundried tomatoes in a pesto cream sauce over homemade fettuccini pasta.

A mixture of beef, veal and pork.

P.E.I. mussels and Italian sausage steamed in spicy tomato broth or white wine and garlic sauce.

Topped with honey cherry peppers and spicy tomato dipping sauce.

Portobello mushroom stuffed with sausage, broccoli rabe and sundried tomatoes topped with smoked mozzarella cheese and balsamic reduction.

Breaded eggplant served with marinara sauce and mozzarella cheese.

Baby arugula, shaved parmigiano cheese tossed in an olive oil and lemon dressing.

Mixed field greens, tomatoes, onion and kalamata olive tossed with balsamic vinaigrette.

Crisp romaine lettuce, homemade croutons and Parmigiano cheese.

Chilled roasted beets tossed with onions, Mandarin oranges, candied walnuts and gorgonzola crumble in a citrus vinaigrette on a bed of greens.

Mozzarella, sliced tomatoes, extra virgin olive oil, fresh basil drizzle and balsamic reduction.

Spring mix tossed with candied walnuts, gorgonzola crumble and red onions in a raspberry vinaigrette.

Crisp romaine lettuce, homemade croutons and shaved parmigiano cheese over grilled flatbread.

Crisp romaine lettuce, homemade croutons and shaved parmigiano cheese over grilled flatbread.

Crisp romaine lettuce, homemade croutons and shaved parmigiano cheese over grilled flatbread.

Caramelized onions served with fries.

Grilled Portobello mushroom served with roasted red peppers, provolone and pesto.

Grilled chicken topped with arugula, tomato and pesto mayonnaise served with pasta salad.

Grilled chicken topped with crispy romaine lettuce and Caesar dressing served with pasta salad.

Breaded chicken topped with spinach, roasted peppers and provolone cheese served with pasta salad.

Breaded chicken with tomatoes, fresh mozzarella and pesto.

Portabella mushrooms, eggplant, roasted peppers, onions, zucchini, provolone cheese and balsamic reduction.

Sweet Italian sausage, broccoli rabe, roasted red peppers and provolone.

Rigatoni pasta served in traditional Italian meat sauce.

Penne pasta tossed with onions and prosciutto in a vodka cream sauce with basil.

Prosciutto and fontina stuffed sacchetti in a mushroom cream sauce.

Penne pasta tossed with ricotta cheese and marinara sauce and baked with mozzarella cheese.

Breaded chicken or veal served on bed of arugula topped with tomato and mozzarella bruschetta.

Sauteed chicken or veal served in white wine lemon butter sauce with capers.

Sauteed chicken or veal served with mushroom in Marsala wine sauce.

Sauteed chicken or veal with spinach, roasted peppers and mozzarella served in white wine and garlic sauce.

Breaded chicken or veal topped with mozzarella and marinara sauce served with side of pasta.

Veal medallion with fresh mozzarella, tomatoes, basil and balsamic reduction.

Veal wrapped in prosciutto and topped with mushrooms and mozzarella cheese in a sage marsala demi-glaze.

Fresh salmon, roasted red peppers, fresh mozzarella and red onions served with sliced avocado and caper aioli.

Almond-encrusted salmon topped with Mandarin oranges in an orange citrus sauce.

Colossal blue crab meat, chopped bell peppers, onions and celery served with cocktail and mustard sauces.