DiSalvo's Station Restaurant

Artichokes hearts in a golden egg and romano cheese crust on a bed of greens with a lemon butter sauce to finish

Fresh tomatoes lighly sauteed with garlic and basil, then served on golden toasted italian bread. Finished with balsamic reductions and grated pannesan cheese

Thinly sliced zucchini in a crispy cracker meal breading. Served with a house dipping sauce

Crisp seared scallops with a cucumber salsa and asian BBQ sauce

Tossed in seasoned flour, then fried until golden brown and tender. Finished with a basil aioli

A selection of gourmet italian meats, cheeses, roasted peppers and olives

Baked crab cake with dijon chive aioli

Delicate pasta filled with rich lobster and cheese. Served with a lobster cream sauce

Traditional caesar salad

Add chicken $5.00

Served on a bed of roasted potatoes, green beans, olives and roasted red peppers. Finished with an anchovy vinaigrette.

Marinated and roasted portabello mushrooms with roasted peppers, kalamata olives, crumbled bleu cheese and balsamic vinaigrette

Toasted italian bread tossed with cucumber, tomatoes, kalamata olives and balsamic vinaigrette

Pear poached in port wine with sugar and spices, then served over mixed greens with bleu cheese, sugared walnuts and a celery seed dressing

Salmon fillet roasted with a lemon herb crust, then finished with an artichoke butter sauce

Tuna loin crusted in sesame seeds. Finished with an asian BBQ sauce

Duet of baked crab, featuring jumbo lump crabmeat. Finished with a chive dijon aioli

Seared golden brown then topped with balsamic caramelized onions. Served on a bed of butternut squash risotto

Atlantic cod loin topped with breadrcumbs then baked golden brown. Finished with a lemon butter sauce

Sauteed in a light butter and garlic sauce. Served over a bed of sweet pea and red pepper risotto

Duet of 4 oz tournedos of filet mignon. Finished with roasted peppers, mushrooms and onions

12 oz Center cut steak finished with bleu cheese and a madeira demi glaze

Duet of golden brown roasted chicken breasts, topped with a garlic and mushroom pan sauce

Grilled 12 oz loin chop accompanied by roasted apples and cider reduction

Chicken breast filled with prosciutto ham and provolone cheese then sauteed golden brown

Veal scaloppini layered with herb and garlic boursin cheese and roasted portabello mushrooms. Topped with a red wine demi glaze

Veal Scaloppini layered with spinach and asiago cheese, finished with a veal demi glaze

Tender veal cutles filled with provolone cheese, sage and prosciutto then sauteed in a rich romano batter. Served with a mushrooms cream sauce

Hot peppers, tomatoes, olives and garlic sauteed, then placed on top of penne pasta, tossed in a light tomato sauce

Linguini tossed a light vodka tomato cream sauce with sun dried tomatoes and pancetta ham

Fettuccini tossed in a roasted red pepper asiago cream sauce. Add the following to any of the above: Grilled chicken breast $5.00, grilled salmon $6.00, grilled shrimp $10.00

Scallop, shrimp and mussels in a spicy tomato sauce over capellini

Crepes filled with ricotta and spinach. Baked in a rich tomato cream sauce

House made veal, pork and beef meatballs over spaghetti

Tender potato and semolina dumpling tossed in brown butter with spinach, pearl onions and bacon

Pasta filled with mix of ricotta cheese, spinach and sweet roasted garlic. Tossed in a sun dried tomato and olive cream sauce

Delicate pasta filled with rich lobster and cheese. Tossed in a lobster cream sauce and chive oil

Fresh sliced tomatoes, mozzarella cheese and basil

Grilled chicken breast with a sweet and spicy asian BBQ sauce topped with cheddar jack cheese and fresh chives

Sun dried tomatoes, olives, roasted red peppers and artichoke hearts in an herb and garlic olive oil