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Bell & Evans chicken soup with handmade fresh pasta.
With sour cream and scallions.
Grilled romaine hearts lightly tossed with classic Dijon anchovy lemon dressing and garnished with Grana Padano cheese shavings and herbed croutons. Vegetarian.
Finely chopped California iceberg lettuce, Roma tomatoes, Bermuda onion and imported olives lightly tossed red wine vinaigrette. Add chopped salami and provolone for an additional charge. Vegetarian.
Baby-leaf greens, diced red onion, chopped vine-ripe tomatoes lightly tossed in aged balsamic vinaigrette and topped with Italian blue cheese. Vegetarian.
Mesclun greens, goat cheese, strawberries, Granny Smith apples, dried cherries, candied walnuts, lightly tossed with raspberry vinaigrette and wrapped in sliced cucumber. Vegetarian.
Chopped with quinoa, chopped mango, crumbled goat cheese and walnuts in a pomegranate vinaigrette.
Classic mozzarella, tomato, basil, and EVO.
Marinated and grilled green zucchini, baby eggplant, yellow squash, vine-ripe tomatoes, red pepper pesto, EVO. Vegetarian.
San Daniele prosciutto di Parma, house-made mozzarella, roasted peppers, vine-ripe tomatoes and Italian greens drizzled with EVO balsamic vinaigrette.
Breaded cutlet, vodka sauce and fresh mozzarella.
House-made mix of aged prime chop meat (grilled to your liking), topped with provolone, bacon, fried egg, house steak sauce, and Bermuda onion jam served on a toasted brioche bun (served with house-made string fries, Peroni deep-fried buttermilk onions and classic garnish including house-made pickles).
Prepared with Alta Cucina tomato sauce and mozzarella cheese.
Tomato sauce, house-made mozzarella, basil and EVO. Vegetarian.
Square pizza with a thin and crispy crust topped with tomato sauce, house-made mozzarella blend and basil. Vegetarian.
Absolut vodka sauce, house-made mozzarella and fresh Italian parsley. Vegetarian.
Ricotta, house-made mozzarella blend and Pecorino-Romano cheeses. Vegetarian.
Heirloom tomatoes, house made mozzarella, arugula, basil, EVO and Italian sea salt. Vegetarian.
Sautéed shitake mushrooms, caramelized onions, goat cheese, house-made mozzarella and truffle oil. Vegetarian.
Tomato sauce, house-made mozzarella, two styles of Italian pepperoni, basil and EVO.
Spicy grilled chicken, mozzarella blend, diced scallions and house-made Gorgonzola sauce.
Arugula, prosciutto di Parma, burrata, balsamic glaze, EVO and Italian sea salt.
Mushrooms, olives, prosciutto and artichokes.
Saute´ed with fresh baby eggplant in pomodoro sauce and topped with ricotta cheese and Parmigiano flakes.
Saute´ed Bell & Evans chicken with garlic, broccoli florets and cannellini beans topped with chopped vine-ripe tomatoes, Pecorino-Romano cheese shavings and EVO.
House-made lasagna rolled with ricotta and mozzarella cheese and tomato sauce. Vegetarian.
Saute´ed with chopped baby shrimp and fresh spinach in an Alfredo sauce.
With saute´ed Norwegian fillet, heirloom cherry tomatoes, crabmeat, and early June peas in a pink tomato-basil cream sauce.
Saute´ed in a pink sauce with shrimp, mushrooms and spinach.
Served with a side of penne pomodoro.
Egg-battered, saute´ed breast in a classic butter, lemon, white-wine sauce.
Saute´ed breast with baby artichoke hearts and capers in a butter, lemon, white-wine sauce.
Saute´ed breast with wild mushrooms in a sweet wine sauce.
Oversized Gulf prawns, sauteed in garlic and covered in lemon, European butter and white wine sauce, plated over spaghetti.
Norwegian Fillet grilled to your liking
Grilled to your liking, topped with sweet mint onion relish and Peroni beer battered onion straws served over a bed of broccoli rabe and a side of house-made string fries.
(Cup or cone.)
Menu for Resca provided by Allmenus.com
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