DiSalvos Trattoria

The world's best meatballs served with roasted peppers, tomato basil sauce, and ricotta impastata.

Calamari, seasoned and fried to golden perfection.

Large cap mushrooms stuffed with our own sausage with Italian spice and baked until golden.

Clams baked and topped with lemon zest crumble.

Wine-ripened, roasted eggplant rolled with ricotta, grated parmesan, garlic, evoo, tomato basil.

Grilled rustic bread served with vine-ripened tomatoes tossed with fresh basil, garlic, evoo and balsamic vinegar.

A tower of vine ripened tomatoes and fresh mozzarella topped with bella mushroom, homemade balsamic glaze.

Genoa salami, capicolla, prosciutto, mortadella, auricchio, provolone, olives and roasted peppers.

Mussels steamed in white wine, garlic, lemon butter and parsley.

(With or without meat) hand rolled rice balls with garden peas, pecorino cheese, chopped meat, gently fried then finished with roasted peppers and tomato basil sauce.

Crispy zucchini lightly seasoned and fried served with tomato basil sauce.

Fresh mozzarella gently fried to perfection accompanied by our tomato basil sauce.

Zuppa di giorno, pasta e fagioli, minestrone.

Fresh romaine lettuce tossed with homemade caesar dressing, shaved imported parmesan.

Baby spinach leaves topped with candied walnuts, pears, gorgonzola and our homemade aged Balsamic vinaigrette.

Mixed greens, gorgonzola, cucumbers, cherry tomatoes, mandarin oranges, onions topped with balsamic glazed chicken and shrimp.

A collection of calamari, shrimp and scallops with shaved celery and carrots on a bed of baby greens with evoo and cracked sea salt and croutons.

Iceburg and romaine lettuce, carrots, garbanzo beans, mozzarella, salami.

Herb grilled chicken.

Grilled shrimp, wild salmon.

Blackened snapper, grilled ribeye.

Thin rib eye filets filled with our secret bread crumb mix, soppresatta and a sliced hard boiled, egg in our tomato basil sauce over rigatoni.

14 ounce certified angus beef rib eye steak pan seared with sweet onions, roasted peppers and garlic then finished with a splash of cabernet and topped with roasted tomatoes and roasted vegetables.

Anneli pasta, sausage, garlic, onions, parsley, evoo, peas, mushrooms simmered in white wine substitute grilled shrimp ? broiled salmon $5.00.

Veal milanese, chicken piccata, pork chop marsala accompanied by roasted vegetables.

Da meatball, italian sausage, and braciole served in a tomato-basil sauce with ricotta impastata and rigatoni.

Nonna's special Sunday pork sauce, chunks of pork and ricotta impastata on top of rigatoni.

Tender slices of roasted or breaded eggplant, mozzarella and parmesan in tomato-basil sauce served over linguine.

Grilled italian sausage, roasted peppers and onions sautéed in evoo served with a side of penne with garlic and oil, substitute roasted vegetables for side of pasta for additional $3.50.

Add whole wheat penne, linguine or gluten free fusili $2.00, add meatballs or italian sausage $4.00, add grilled chicken $4.00, add grilled shrimp $6.00.

With alfredo or tomato basil.

Large shrimp, whole baby clams, calamari, mussels and sea scallops sautéed in garlic, evoo and marinara sauce - fra diavolo available upon request.

Large shrimp sauteed with evoo, white wine, garlic and lemon.

Pan seared snapper topped with fresh chopped tomatoes, black and green olives, capers, garlic, onions, fresh basil and aged balsamic.

Snapper filet dipped in an egg batter then lightly pan seared and finished with planeta chardonnay, lemon, parsley, evoo, butter and shallots.

Wild salmon pan seared and deglazed with white wine, sauteed shallots, capers, artichoke hearts and lemon butter.

Seared ahi tuna, lightly seasoned and served over a bed of sauteed spinach with garlic and evoo.

Wild salmon maple glazed, pan seared and finished in the oven with sauteed leeks, roasted shallots and heirloom tomatoes.

Your choice of chicken breast or butcher block reserve veal cutlet lightly breaded in our special seasoning and baked with tomato-basil sauce, fresh mozzarella and fresh basil.

Choice of butterflied chicken breast or butcher block reserve veal cutlet sauteed in fresh lemon, butter, capers, chicken broth and parsley.

Choice of chicken breast or butcher block reserve veal cutlet topped with sauteed mushrooms, roasted garlic and marsala wine sauce.

Choice of egg battered chicken breast or butcher block reserve veal cutlet with planeta chardonnay, lemon, parsley, evoo, butter and shallots.

Pan seared bone-in chicken and sausage tossed with peppers, capers, mushrooms, evoo, roasted garlic, potatoes, onions and white wine.

Half chicken roasted with herbs and served with seasoned rosemary potatoes or parmesan fries.

Stew of roasted chicken (bone in), italian plum tomatoes, white wine, thyme, onions, capers, olives, pinch of pepper flakes, garlic, peppers and mushrooms.

Butcher block reserve veal cutlet pan seared, sauteed with shallots, fresh garlic in a brandy demi-glaze topped with prosciutto, spinach, hard boiled egg and mozzarella cheese.

With cannelini beans roasted seasonal vegetables sauteed broccoli or spinach roasted potatoes & onions.

Tomato-basil sauce, meatballs, pepperoni sausage, peppers, onions, mushrooms.

White pizza, fresh garlic, olive oil, mozzarella provolone, parmesan, ricotta cheese.

Roasted red pepper, eggplant, onions, baby spinach, mozzarella cheese, tomato sauce.

White pizza, whole baby clams, baby shrimp mozzarella, scampi sauce.

Fresh ricotta, evoo, roasted garlic sausage, baby spinach.