Verso Italian Bistro

Choice of garlic white wine or spicy red sauce.

Served with light spicy marinara sauce.

Risotto balls stuffed with mozzarella and prosciutto over red pepper sauce.

Topped with mixed greens and goat cheese over light balsamic dressing.

Chef's choice of assorted cured meats, cheeses and fruits.

Served with cocktail sauce.

Served with three bean salad and lemon vinaigrette dressing.

Crisp romaine lettuce, garlic croutons and Caesar dressing.

Organic greens, feta cheese and avocado over lemon-lime vinaigrette dressing.

Baby arugula, roasted pear, caramelized walnuts, shaved Pecorino and lemon vinaigrette dressing.

Buffalo mozzarella, sliced tomatoes, roasted red peppers, olive oil and balsamic dressing.

Red chile peppers, tomato sauce, garlic, olive oil, eggplant and mozzarella.

Shrimps, zucchini and tarragon on a light tomato sauce.

Homemade fettuccine served with wild mushrooms on white truffle cream sauce.

Pasta tubes served with Italian sausage ragout and topped with arugula and balsamic glaze.

Homemade pappardelle served with clams, mussels, calamari and shrimp over truffle cream sauce.

Sauteed salmon served with potato cake and mixed vegetables over Romanesque sauce.

Stuffed with risotto, white asparagus, mushrooms and melted mozzarella over lemon caper sauce.

Breaded breast of chicken, topped with arugula cherry tomatoes and balsamic dressing.

Oven roasted duck breast, served with caramelized apples, sauteed spinach and duck jus.

Grilled and oven roasted, served with rosemary fingerling potatoes and mixed vegetables.

Tender grilled filet mignon, served with sauteed artichokes, shiitake mushrooms and barolo sauce.

Veal medallions stuffed with spinach, prosciutto and mozzarella.