Michelangelo Caffe

0.75 lit.

Steamed mussels and clams in white wine and garlic.

Lightly battered and deep fried calamari serves with marinara sauce.

Thin slices of beef topped with parmesan cheese, capers, lemon and olive oil.

Shrimp served with lemon slices and cocktail sauce.

Freshly sliced Italian cured ham over melon.

Fontina cheese, salami, roasted red bell peppers, calamari salad, prosciutto, and marinated artichoke hearts.

Butter lettuce, tomato, cucumber and carrot with homemade vinaigrette.

Romaine lettuce tossed with parmesan cheese and creamy Caesar dressing and croutons.

Marinated calamari served over fresh butter and lettuce.

Fresh spinach, gorgonzola, tomato and red onion served with vinaigrette dressing.

Fresh slices of tomato, fresh basil and mozzarella cheese drizzled with olive oil.

Fettuccine pasta with homemade tomato and meat sauce.

Spaghetti with homemade meatballs topped with marinara sauce.

Penne with tomato, capers, black olives and anchovies.

Homemade potato dumplings in marinara.

Ricotta and spinach stuffed ravioli in tomato cream sauce.

Ground sausage, black olives, peas and Portobello mushroom in tomato sauce over fresh pappardelle.

Penne pasta with scallops, shrimp and clams in tomato sauce.

Layers of fresh pasta, parmesan and besciamella and Bolognese sauces.

Meat stuffed tortellini in cream with pieces of ham.

Penne pasta with spicy marinara sauce.

Mushroom, peas, scallops and shrimp sauteed in tomato cream sauce.

Shrimp and lobster stuffed ravioli in tomato cream sauce.

Spaghetti with clams in a light.

Breast of chicken topped with fontina cheese, ham and rosemary in white wine sauce. Served with vegetables and potatoes.

Breaded chicken cutlet in a white wine and lemon sauce. Served with vegetables and potatoes.

Veal, sliced ham, and melted fontina cheese covered in butter and fresh sage. Served with vegetables and potatoes.

Italian sausage, chicken and mushrooms sauteed in marsala wine and rosemary. Served with vegetables and potatoes.

Lightly breaded and fried veal cutlets topped with mozzarella cheese and marinara sauce. Served with vegetables and potatoes.

Prawns in a white wine, garlic and lemon sauce. Served with vegetables and potatoes.

Tender veal cutlets topped with Portobello mushrooms sauteed in marsala wine. Served with vegetables and potatoes.

Thin slices of breaded eggplant lightly fried in olive oil and covered with mozzarella and marinara sauce. Served with vegetables and potatoes.

Flank steak cooked with black peppercorn, rosemary and balsamic vinegar. Served with vegetables and potatoes.

Prawns, scallops, mussels, clams and calamari in a light tomato broth. Served with vegetables and potatoes.

Veal cutlets sauteed in white wine, lemon and capers. Served with vegetables and potatoes.

Roasted lamb chops with rosemary and garlic. Served with vegetables and potatoes.