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Prosciutto, homemade mozzarella, fresh tomatoes, fire-roasted red peppers, assorted olives, caponata and Asiago cheese.
Filled with toasted bread crumbs, fresh mozzarella, garlic and fresh parsley.
Jumbo shrimp served with cocktail sauce.
Ricotta cheese delicately wrapped slices of eggplant, topped with fresh mozzarella and marinara sauce.
Fresh zucchini lightly breaded and fried. Served with marinara sauce.
Stuffed with olives, mushrooms, bread crumbs, garlic and fresh herbs. Steamed in olive oil.
Fresh whole Littlenecks topped with bread crumbs.
Fresh mozzarella layered with slices of tomatoes and basil leaves and drizzled with extra virgin olive oil.
A tomato based cannellini bean and vegetable soup.
A classic Tuscan vegetarian dish.
Chicken broth with freshly beaten egg and spinach.
Fresh arugula, tomatoes and olives drizzled with an extra virgin olive oil and lemon dressing.
Chef Mangia's salad of fresh spinach, bacon, mushrooms and red onion in a lemon mustard dressing.
Calamari, baby octopus, shrimp, scungilli, cracked green olives, celery tossed in extra virgin olive oil, lemon, garlic and parsley.
Mixed baby greens dressed in a balsamic vinaigrette and sprinkled with walnuts.
Sauteed chicken breast in a Marsala mushroom sauce. Served with rice pilaf.
Breaded chicken breast over mixed baby greens and tomatoes.
Sauteed chicken breast in lemon and butter layered with eggplant, prosciutto and mozzarella. Served with roasted potatoes
Sauteed chicken breast in lemon and butter. Served with rice pilaf.
Grilled with mushrooms in garlic sauce.
Grilled to perfection.
Jumbo shrimp sauteed in garlic, butter, white wine and fresh parsley. Served with rice pilaf.
Seared with a balsamic reduction. Served over mixed baby greens and tomatoes.
Jumbo shrimp in a spicy marinara sauce over cappellini pasta.
Broiled filet of salmon with a creamy Dijon caper sauce. Served with rice pilaf.
Served with asparagus and rice pilaf.
Marinara sauce with shrimp, calamari, mussels and clams.
Baby clams, in their shell sauteed in garlic, extra virgin olive oil and fresh parsley.
Served in a light creamy tomato sauce with a touch of vodka.
Traditional creamy basil pesto.
Marinara sauce with anchovies, capers and olives.
A classic creamy pasta.
Broccoli, zucchini and mushrooms tossed in a light marinara sauce.
Spicy marinara sauce.
Chopped beef in marinara sauce.
In a cream sauce with baby peas and prosciutto.
Fresh broccoli sauteed in garlic and extra virgin olive oil.
Served over a bed of arugula and tomatoes.
Homemade pasta layered with ricotta and mozzarella.
Sausage, pork chop and meatballs over pasta.
Menu for Gaetana's Cucina Italiana provided by Allmenus.com
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