Served with fresh garden vegetables in olive oil and garlic.
Green peas, prosciutto and mushroom.
Served with fresh tomato sauce dusted with Parmigiano, and topped with mozzarella.
Sweet hot sausage and tomato sauce with a touch of cream.
Served with homemade tomato meat sauce and fresh basil.
Grilled or fried patty with cheese on a bun.
Cheese tortellini with 4 cheese sauce.
Mixed green strips of ham cheese, hard-boiled eggs, mixed olives, tomato avocado, and Italian dressing.
Mixed green strips of ham cheese, hard-boiled eggs, mixed olives, tomato avocado, and Italian dressing.
Served with mushroom, fresh tomato, mozzarella and basil.
Breast of chicken sauteed with white wine, lemon, and butter.
Grilled chicken on a roll with lettuce, tomatoes, smoked bacon, and roast garlic caper mayonnaise.
Grilled squash, zucchini, eggplant, and roasted pepper brushed with olive oil, served on garlic bread.
Grilled salmon with Romaine, radicchio, plum tomato, in a light mustard vinaigrette.
Covered in tomato sauce and cheese. Tube shaped pasta.
we make a different soup daily fresh
Baby field greens tossed in balsamic vinegar and the chefs magical ingredients.
Crisp Romaine lettuce with Parmesan cheese, anchovies and herb croutons.
Mixed baby field greens crowned with medallions of warmed goat cheese.
Smoked Atlantic salmon, layered on a bed of arugula with capers and onions.
Fried julienne of zucchini, served with a spicy tomato sauce.
Homemade mozzarella and fresh tomatoes, peppers and basil.
Portobello mushroom marinated in balsamic vinegar and herbs, grilled to perfection.
Lightly battered and fried, served with a spicy tomato sauce, restivo classic.
In the French tradition, handpicked snails sauteed in garlic butter, lemon, and parsley.
Thinly sliced raw filet mignon on arugula and slivers of Parmesan. Carpaccio lover's dream.
Thinly sliced filet mignon with heart of palm and avocado.
Lightly tossed with fresh summer garden vegetables.
Eggplant, capers, oregano and ricotta cheese in a tomato sauce.
Spinach and potato dumplings in a zesty tomato sauce. Restivo specialty.
Shrimp and boiled potatoes, lightly coated in a pesto sauce.
Spinach pasta filled with spinach and ricotta cheese, in a marinara sauce.
Grilled chicken and white fettuccini in Alfredo cream sauce.
Bowtie pasta, poached salmon and garlic in a pink vodka sauce.
Served with shrimp, scallops, calamari, mussels and clams in a light tomato sauce.
Clams and garlic, your choice of olive oil or tomato sauce.
Arborio rice pasta specialty, prepared daily.
Boneless breast of chicken sauteed with Marsala wine sauce and mushrooms.
Pounded and breaded chicken topped with tomato sauce and mozzarella cheese.
Chicken breast with sauteed cognac, shallots, red peppers, peas, and baby artichokes.
Veal scaloppini sauteed with lemon, white wine, and capers.
Shrimp and calamari sauteed with tomatoes, jalapeno, and avocado. Chef's delight.
Grilled boneless, butterfly game hen served with wild rice and vegetables.
Grilled, prime sirloin steak served with mashed potatoes and vegetables.
Sauteed in white wine and lemon-butter, layered with roasted almonds.
Poached salmon covered with mustard-cream sauce.
Broiled, jumbo shrimp with garlic, white wine, lemon-butter, and parsley.
With fresh lobster, and crab, accompanied by a creamy jalapeno-mayonnaise sauce.
Pounded and breaded veal chop topped with tomato sauce and mozzarella cheese.
Served with cognac, fresh greens-peppercorns, in a mustard sauce.
Veal scaloppini sauteed with Marsala wine sauce and mushrooms.
Pounded and breaded pork loin topped with an arugula and tomato salad. Restivo favorite.
Pounded and breaded pork loin topped with tomato sauce and mozzarella cheese.
Pounded and breaded veal chop, topped with tomato sauce and mozzarella cheese.
Ladyfingers soaked in espresso, rum, and Kahlua, covered with mascarpone cheese.
Mini apple pie served with cinnamon ice cream and topped with a caramel sauce.
Whipped egg yolks, sugar, and Marsala wine.
Pineapple, lemon, mandarin or peach sorbet served in the fruit shell.
Rich custard made with cream, egg whites, vanilla, lemon or lime peels and baked with a thin caramel sauce on top.
Italian cheesecake delicately textured with a hint of natural orange oil.
Bitter chocolate mousse with a molten caramel, all dusted with cocoa powder.
Cake filled with lemon cream, covered by a layer of meringue flambe.
Chocolate layer cake, alternating chocolate sponge cake, and chocolate cream, covered with dark chocolate ganache, rimmed with chocolate flakes.
Coffee with steamed milk.
Jamerson's and Bailey's in coffee with whipped cream. Must be 21 to purchase.
Sambuca Romana and coffee with whipped cream. Must be 21 to purchase.
Amaretto and Frangelico in coffee with whipped cream. Must be 21 to purchase.
Brandy, creme de cocoa, whipped cream, with a drizzle of green Menthe. Must be 21 to purchase.
Must be 21 to purchase.
Must be 21 to purchase.
Must be 21 to purchase.
Must be 21 to purchase.
Must be 21 to purchase.
Must be 21 to purchase.
Must be 21 to purchase.
Everything from a Cuba LIbre to a Patron Margarita. Must be 21 to purchase.
Light and refreshing with strawberry and cherry notes. Must be 21 to purchase.
Light and Crisp with tasty citrus accents. Must be 21 to purchase.
Light and refreshing with a kiss of sweetness. Must be 21 to purchase.
Wonderfully Romantic, medium bodied, voluptuous fruit. Must be 21 to purchase.
Light,crisp with a delicate effervescence. Must be 21 to purchase.
Bright, with cherry and plum notes. Must be 21 to purchase.
Ripe blackberry mid palate with hints of spice, rich flavored with velvet tannin structure and subtle toasted oak notes. Must be 21 to purchase.
Elegant with a wonderful structure and finish. Must be 21 to purchase.
An elegant wine with fresh berry fruits,soft tannins and pleasant finish. Must be 21 to purchase.
Soft silky with rich cherry and slight spice notes. Must be 21 to purchase.
Poached eggs with Canadian bacon on an English muffin topped with a grand marinier Hollandaise sauce.
Prepared with smoked salmon, chives and cream cheese.
Poached eggs with spinach and Hollandaise sauce, served with muffins. Served with challah bread and Vermont maple syrup with warm cinnamon apple compote.
Served with 2 eggs any style.
Served with homemade tomato meat sauce, and fresh basil.
Served with home fries.
Angel hair pasta with fresh vegetables, olive oil, and garlic.
Rigatoni prepared with 4 decades.
Prosciutto, fresh mozzarella, sun-dried tomatoes, olive oil and vinegar on Italian bread.
Lettuce and tomato on a roll served with french fries.
Poultry.
Poached salmon, topped with a bearnaise sauce.
2 poached eggs on top.