Traditions 118 Restaurant

Golden fried squid served with a roasted lime aioli or marinara dipping sauce

Light fluffy sicilian style pizza with fresh grated grana parmigiana

Sliced mozzarella, lightly breaded and served with marinara sauce

Eggplant slices stuffed with a blend of three chesses and baked in a light tomato sauce

Served with a choice of white wine garlic and oil or fresh tomato sauce

Served with a light zesty seafood reduction

Poached and chilled with a tangy cocktail sauce and lemon

Hand battered and served with side of fresh raspberry puree

Imported proscuitto, soppersata, brasaola, capicollo, an array of imported cheeses roasted red peppers, olives, artichoke hearts and greek olives

Tender romaine lettuce, croutons, in a creamy dressing, finished with shaved grana parmigiana

Tri colored greens, eggplant, mozzarella, olives, artichoke hearts and roasted peppers in a balsamic vinaigrette

Mesclun greens topped with walnuts, sliced apples and strawberries, gorgonzola cheese in a strawberry vinaigrette

Slightly spicy tomato-based dish with chicken, sausage, mussels, clams and shrimp

Lightly breaded chicken breast, in a white wine mushroom sauce topped with mozzarella

Chicken breast lightly battered and sauteed in a lemon, white wine sauce

Crisp half of duck topped with a sweet and pungent fresh orange glaze

Tender pork ribs, so moist they fall right off the bone, in the chefs special bbq marinade

A thin proscuitto coating, served with caramelized onions in sweet semi glaze

Marinated beef tenderloin cooked on a skewer with tomato, onion, red pepper & mushrooms

8 Oz. Filet finished with lump crabmeat, asparagus and sauce bearnaise

10 Oz. Center cut, topped with pan-fried frizzled onions, a side of sauce bearnaise

15 oz. Center cut grilled to perfection, topped with pan-fried frizzled onions

Sweet italian sausage, broccoli rabe, pecorino romano, in a light garlic and oil sauce

Served in a cream based sauce with a touch of tomato and herbs, jumbo shrimp

Three sided penne pasta tossed with proscuitto, tomatoes, cheese and a touch of cream

Sauteed fresh meats and mushrooms, finished with a light tomato sauce

Light potato based pasta, topped in a traditional red marinara sauce

Tossed in a traditional marinara or alfredo sauce, topped with fresh shaved parmigian

Filet, sauteed in a white wine sauce with sun-dried tomatoes and sliced mushrooms

Sauteed with garlic, white wine, lemon and butter

Fresh filet served over baby mixed greens with grape tomatoes, cucumbers, sweet red onions and lemon, virgin olive oil and balsamic vinegar

Jumbo shrimp, scallops, calamari, mussels and clams served over linguine, in a red marinara or white wine garlic and oil sauce

French crepe, filled with vanilla ice cream, topped with maple syrup, chocolate and raspberry puree

Warm chocolate filling with a coating, served with a scoop of vanilla ice cream

Layered yellow cake, vanilla custard, almond crumb, served with warm caramelized cinnamon banana

Warm creamy vanilla bean cheesecake, crisp sugar coating, graham cracker base, topped with warmed fresh strawberries

Chocolate and vanilla ice cream, hazelnut and cherry center, crisp chocolate coating, fresh sliced strawberries

Dense layers of yellow and chocolate cake, smothered in authentic italian cannoli cream

Layered fudge brownie, bavarian cream, chocolate chips, dark chocolate fondue coating, side of vanilla bean ice cream

Served in the skin of the fruit

Creamy italian ice cream served in a martini glass, whole clams served in the shells, over linguini sauteed with a blend of garlic, oil and fresh clam juice