Roberto Restaurant

Breaded eggplant and zucchini layered with melted bocconcini and dried mozzarella

Northern Italian sausage, cannellini beans and sauteed broccoli rabe

Fresh mozzarella from casa della mozzarella topped with prosciutto di Parma and roasted peppers

Fresh sliced mozzarella from casa della mozzarella with roasted peppers, black olives and marinated mushrooms over sliced tomato

Smoked mozzarella from casa della mozzarella half melt over spinach with black olives and roasted peppers

Buttermilk mozzarella over arugula salad with capers and cherry tomatoes

Provolone, salami, zucchini, cauliflower, roasted peppers and eggplant

Bite-sized mozzarella, roasted peppers, sundried tomatoes, sopressata and spiedini alla romana over mixed green salad

Mixed green salad topped with thinly sliced fennel, gorgonzola cheese, toasted walnuts and a balsamic vinaigrette

Clams and mussels with fresh tomato and garlic

Grilled sardines over mesclun salad topped with diced onions and pignoli nuts

Grilled octopus with fresh sliced tomatoes, capers, cannellini beans and olive oil

Mediterranean clams with diced potatoes in a light, flavorful tomato sauce

Grilled calamari and shrimp served over a mesclun salad and drizzled with virgin olive oil and lemon

Shrimp tossed with white cannellini beans and a sprinkling of balsamic vinegar

Breaded chicken cutlet topped with chopped fresh tomato and melted bocconcini, served over mesclun salad

Chicken broth with spinach and egg drops

Cavatelli with cauliflower sauteed in garlic and oil and tossed with breadcrumbs

Cavatelli with Italian sausage and broccoli rabe sauteed in garlic and olive oil

Radiatori with baked cherry tomatoes, fresh porcini mushrooms topped with toasted bread crumbs and parmigiano reggiano cheese cooked in foil on the grill

Fusilli pasta with clams, mussels, shrimp and fresh tomatoes cooked in foil on the grill

Italian Arborio rice cooked in an oxtail ragu topped with toasted almonds and shaved pecorino romano cheese

Tiny pasta tubes sauteed with grilled octopus, fava beans and baby clams

Penne in light fresh tomato sauce, with grilled marinated eggplant and smoked mozzarella

Penne sauteed with peas and cured Italian soft bacon topped with white truffle oil

Long, thick pasta in a creamy zucchini sauce topped with fresh herbs and parmigiano-reggiano cheese

Whole wheat pasta sauteed with fresh cherry tomatoes, basil and toasted breadcrumbs

Linguine with fresh small mediterranean clams with your preference of white or red sauce

Breaded chicken cutlet topped with chopped fresh tomato and melted bocconcini, served over mesclun salad

Chicken cutlet with lemon and white wine sauce

Chicken cutlet with hot cherry peppers and white wine sauce

Chicken with spinach, prosciutto, melted mozzarella and marsala wine

Grilled chicken breast with grilled zucchini and pesto sauce

Chicken on the bone with garlic, wine and balsamic vinegar

Chicken on the bone with sausage, peppers, mushrooms and balsamic vinegar

Veal scaloppini with sliced potatoes and porcini mushrooms

Veal scallopine sauteed with fava beans, sun dried tomatoes marinated in white truffle oil, topped shaved parmigiano reggiano

Veal cutlet sauteed in a white wine sauce and topped with prosciutto, grilled zucchini and melted fontina cheese

Veal chop grilled with red and yellow peppers and mushrooms

Grilled swordfish on a bed of mixed greens

Grilled salmon topped with caramelized onions in a balsamic reduction

Seabass served with mussels and clams in a light tomato

Lamb chops breaded and pan fried, topped with marinated diced tomatoes and basil, with melted goat cheese, served over arugula salad with a honey vinaigrette

Lamb shank braised in red wine, carrots and onions, served with risotto

½ Rabbit on the grill, sauteed with rosemary, spinach, potatoes and carrots

Grilled skirt steak topped with sliced tomatos in olive oil, arugola, red onion and basil pesto

Rib steak topped with cherry peppers and gorgonzola cheese in a Peroni beer sauce

Broccoli di rabe sauteed in garlic & olive oil

Sauteed with garlic, oil, capers and anchovies

Grilled polenta topped with gorgonzola cheese and a light tomato sauce