Friday March 12, 2010

*Restaurant.com Coupons cannot be redeemed Fri. or Sat. 6-9 p.m. or Sun. 5-7 p.m.

Desserts

Homemade Biscotti                                 5.00                           

Homemade Mango Cheesecake           6.00              

Cinnamon Apples a la mode                   7.00                           

 Pignoli Cookies                                                 6.50

Chocolate Molten Cake a la Mode        7.00                            

Homemade Blackberry Tiramisu       7.00

 Salads                         

Al Fresco Antipasto: Made with sweet soppressata, marinated artichokes, grilled zucchini and buffalo mozzarella           10.95

Frutti di Mare: A seafood salad with calamari, shrimp, mussels, clams,  green and kalamata olives marinated in olive oil and balsamic vinegar on a bed of mixed greens                 13.95

Fresh Mozzarella: From Lioni’s  in Brooklyn New York, Layered with mozzarella, tomatoes, and fresh basil served with olive oil            10.95          

Fresh Ahi Tuna Salad: Pan seared tuna served with arugula, tomato and red onion tossed with a whole  grain mustard dressing               12.95                                           

Appetizers

Seafood Combo: Trio of Clams Casino, Clams Oreganata, and Shrimp Scampi        12.95 

Marinated Baby Artichoke Oreganata: Prepared with seasoned Italian breadcrumbs and parmigiano cheese then baked with an olive oil and lemon sauce          9.95

Homemade Ravioli: Filled with fresh broccoli rabe, sun-dried tomatoes, ricotta cheese, and Italian herbs in a roasted garlic, olive oil and parmigiano cheese sauce          8.95

Stuffed Mushrooms with Braised Veal: Prepared with baby spinach, seasoned Italian   herb bread crumbs and mozzarella served with a roasted pepper cream sauce             8.95

Entrees

Grouper Giovanni: Filet of grouper, egg battered and sautéed with capers, sun dried tomatoes, and wild mushrooms served in a lemon butter white wine sauce        22.95

Pork Loin Rollantini: Stuffed with Monterrey Jack cheese and grilled vegetables served in a roasted garlic white wine and basil sauce                                23.95

Crusted Tilapia: Made with dried oven roasted shittake & oyster mushrooms combined with fresh herb seasoned focaccia bread crumbs served over toasted short grain pasta and diced vegetables with a lemon white wine sauce and topped with frizzled carrots            23.95

 Chicken A la Dago: Served on the bone, with mushrooms, pancetta, and onions set in a sage, red wine  demi-glaze over homemade plum tomato linguini          22.95

Gaetano’s Homemade Blackberry Rigatoni: Tossed with fresh Maine lobster meat, oyster mushrooms, and baby spinach in a light roasted fennel cream sauce          24.95                                                                                                                     

Gaetano’s Homemade Fresh Artichoke Fettuccini: tossed with chicken and baby artichokes in a Filetto di Pomodoro sauce            23.95                             

Organic Whole Wheat Cappellini di Angelo: Sautéed with shrimp, jumbo lump crabmeat, plum tomatoes and spinach served in a parmigiano cheese sauce             24.95                                                                                                                                                                                     

Salmon Arugula: Sautéed with shallots, roasted garlic, arugula and sun-dried tomatoes in a lemon- butter sherry wine sauce                      23.95

Blackened Grouper, Tilapia or Salmon: These fish items can be served blackened with Chef Dago’s assortment of fresh herbs and spices over baby greens.                       This is Spicy!!