Guttuso's North End Trattoria

Wrapped in prosciutto and romaine lettuce, grilled and served over a bed of mesculine greens and pizzette, with our house balsamic vinaigrette

Hand tossed and served warm with extra virgin olive oil, red onion, garlic, black and green olives, diced Roma tomatoes, capers, lemon, fresh Italian herbs and a touch of crushed red pepper

Long island cherrystone clams finely chopped with roasted garlic, green onion, crispy pancetta, roasted peppers, italian herbs, asiago cheese and drizzled with a lemon aioli

Large shrimp flamed in amaretto with cream and slivered almonds

Assorted italian meats and cheeses, sundried tomatoes, artichokes and olives

Encrusted in cracked pepper and served with arugula parmigiano - reggiano slivers, drizzled with extra virgin olive oil and balsamic vinegar

Chef made fresh mozzarella, sliced vine ripened tomatoes, roasted red bell peppers, cracked black pepper, garden fresh basil and balsamic vinegar drizzle

Chef's specialty soup of the day

Our house mixed field greens with red onion, sweet bell peppers, pepperoncini, black olives, tomato and choice of dressing

Romaine wedge served with parmigiano - reggiano shavings, anchovies and croutons with caesar dressing

Sliced and served over mixed field greens with feta cheese and house balsamic vinaigrette

Over spinach leaves, with wood fired chicken, slivered almonds, grape tomatoes, sliced apples, hearts of palm and house balsamic vinaigrette

Fresh field greens with artichoke hearts, black olives, sweet roasted bell peppers, cannellini beans, carrots, tomato, grilled chicken, olives, crumbled feta cheese and a tzatziki vinaigrette

An assortment of italian meats and cheeses, roma tomatoes, cucumbers, red onion, crispy pancetta, yard egg over hard and hot cherry peppers and choice of dressing

Our house mixed field greens with red onion, sweet bell peppers, pepperoncini, black olives, tomato and choice of dressing

Romaine wedge served with parmigiano - reggiano shavings, anchovies and croutons with caesar dressing

Sliced and served over mixed field greens with feta cheese and house balsamic vinaigrette

With sliced veal sausage, fresh basil and roasted red bell pepper tomato sauce served over asiago cream

With wood fired chicken, pine nuts, peas, fresh parsley in a gorgonzola cream sauce

With crushed red pepper flakes, prosciutto, shallots, diced tomatoes, homemade tomato sauce and light cream

Filled with prosciutto, carmelized onion and ricotta cheese. Placed over a bed of asiago cream and topped with a roasted red bell pepper tomato sauce

With broccoli, zucchini, green beans, spinach, mushrooms, diced tomatoes, fresh basil, white wine, fresh garlic and light tomato sauce

Large shrimp sauteed with garlic, lemon, butter, basil, parsley and pinot grigio served over linguini

Large shrimp with spicy homemade tomato sauce, escarole, fresh garlic, basil and pinot grigio served over linguini

Fresh tomato sauce, meatballs or veal sausage, ricotta cheese, chef made mozzarella, hot cherry peppers

Fresh tomato sauce, mozzarella cheese, sweet bell peppers, artichokes, red onion, mushrooms, roasted eggplant and zucchini

Fresh tomato sauce, artichoke hearts, goat cheese and sun dried tomatoes

Fresh tomato sauce, fresh basil leaves and sliced chef made mozzarella

Fresh tomato sauce, feta cheese, spinach, roma tomatoes, kalamata olives, red onions, sun dried tomatoes and a touch of ouzo liquor

Asiago pesto cream, shrimp, little neck clams, roasted red peppers, roasted garlic, fresh mozzarella, oregano and shaved parmigiano - reggiano

Fresh tomato sauce, parma prosciutto, fresh mozzarella and black olives

Fresh tomato sauce, mozzarella cheese, soppressata, pepperoni, italian sausage, caramelized onion and fresh basil

Tomato sauce and mozzarella

Lightly breaded veal cutlets and eggplant sauteed in olive oil, layered with sliced vine ripe tomato and chef made mozzarella, served over sauteed spinach and asiago cream, with two raviolis

With spicy cherry peppers, lemon, pinot grigio wine, fingerling potatoes, butter and capers

Topped with sauteed red and green peppers, mushrooms, garlic, crushed red peppers, wine and light tomato sauce, served with fingerling potatoes

Pan sauteed with escarole', sun dried tomatoes, garlic, cannellini beans, light broth, white wine, little neck clams, shrimp, basil and hot Italian peppers

Oven roasted with spicy grain mustard, served over sauteed spinach and lentils

Lady fingers dipped in a creamy limoncello liquor layered in between the classic mascarpone custard filling

Freshly made cannoli filling piped into a martini glass served with mini cannoli shells for dipping

Assortment of 3 flavors

Served with fresh seasonal berries or chef's choice