Artichoke hearts stuffed with garlic, bread crumbs, butter and parmesan cheese, and then baked with a lemon white wine sauce.
Mushroom caps stuffed with baby shrimp, bread crumbs, green onion and garlic, baked with a béchamel sauce.
Artichokes, tomato, roasted red peppers, olives, prosciutto, Genoa salame, fontinella, provolone, fresh mozzarella, and gorgonzola cheeses.
Prince Edward island mussels steamed with minced garlic, bell tomatoe, a touch of crushed hot red pepper and white wine.
Jumbo shrimp sautéed in butter with green onion and then simmered in a tangy white wine cream sauce.
Romaine lettuce, extra virgin olive oil, lemon juice, parmesan cheese, croutons, anchovies, garlic and a touch of mustard.
Sliced tomatoes, fresh mozzarella, olive oil, garlic, fresh basil and artichokes.
Rigatoni al dente served with a Bolognese style sauce made with ground veal and beef, tomato, onion, garlic, carrots, and celery.
Spaghetti al dente served with a sauce of white onion, garlic, prosciutto, bacon, bell tomato, green pepper and fresh basil.
Ricotta filled ravioloni served with a sauce of tamato, fresh spinach, garlic, fresh basil and Mascarpone cream cheese.
Fettuccine noodles tossed with fresh salmon, baby shrimp, garlic, white and green onion, bell tomato and cream.
Boneless chicken breast sautéed in olive oil with onion and garlic, simmered with bell tomato and white wine, topped with Provolone cheese.
Boneless breast of chicken sautéed with mushrooms, carrots and a touch of thyme, simmered in our classic sauce of marsala wine and cream.
This fresh Atlantic salmon fillet is rubbed with mint, garlic, sea salt and black pepper, char-grilled and served with grilled vegetables.
Fresh Ecuadorian red snapper fillet and baby shrimp sautéed in olive oil with garlic, white onion, bell tomato, a touch of cream and white wine.
Jumbo shrimp sauéed in butter with green onion, garlic, sliced fresh tomato, white wine and a touch of cream, flamed with Sambuca Romana.
Scallops of veal sautéed in olive oil with garlic and capers, simmered in a lemon white wine sauce, garnished with sliced red pepper and lemon.
Scallops of veal sautéed in butter, topped with prosciutto, and provolone cheese, and then simmered with bell tomato and white wine.
Veal scallops topped with fresh spinach and provolone, sautéed with mushrooms and served with our classic sauce of Marsala wine and cream.
Medallions of choice beef tenderloin pan seared in olive oil with jumbo shrimp, garlic, bell tomato, oregano, capers, and white wine.
Choice filet of beef tenderloin wrapped with bacon, char grilled to your liking and served with grilled vegetables.
Menu for Peppino's Restaurant provided by Allmenus.com
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