Rovezzi's Ristorante-Worcester

grilled foccacia roma tomatoes, garlic, basil e.v.o.o.

proscuitto and fontina wrapped fresh asparagus, roasted and accented with aged balsamico.

fried to a golden crispness and tossed with hot italian pepper rings.

crispy fried eggplant rolled and stuffed with fresh mozzarella, roasted peppers and garlic spinach.

"very abundant" marinated vegetables, italian meats and imported cheeses.

lobster filled ravioli tossed with a simple sweet cherry tomato and fresh herb cream.

shaved raw tenderloin, capers, red onion, arugula, romano, crostini.

for adventurous "foodies" no limitations, no substitutions, no complaining!

our mixed green salad with balsamic vinaigrette.

crisp romaine, focaccia croutons, creamy dressing, romano cheese.

baby spinach, candied pecanms and creamy raspberry orange vinaigrette topped with crumbled herb goat cheese.

vine ripe tomatoes, fresh basil, fresh mozzarella, pesto, garlic infused olive oil.

mixed greens, sweet peaches, fresh mozzarella, proscuitto, honey-white balsamic vinaigrette.

wide ribbons of fresh pasta tossed with a melange of fresh roasted spring vegetables, white wine, olive oil, garlic and herbs. you can also add shrimp, scallops, or chicken for an extra charge.

tender boneless chicken and shell pasta in fiery pomodoro sauce with chopped roma tomatoes and basil.

pan roasted shrimp with a garlic-white wine mediteranean sauce and romano cheese served atop herb risotto with fresh crabmeat.

wide ribbons of fresh pasta simmered in a rich bolognese of shrimp, lobster, tomatoes fresh herbs and sherry.

hearty rigatoni tossed with crumbled italian sausage, sweet peas and ricotta cheese in a vodka infused reggiano cream.

pan roasted scallops presented over mozzarella and basil ravioli simmered in an english pea and mascarpone cream.

shrimp, scallops, calamari, mussels, tomato, basil, linguini and spicy pomodoro sauce.

our chef's presentation of the freshest market seafood priced nightly

fire grilled chateau of beef accented with grilled sweet vidalia onions and finished with cabernet reduction accompanied by chef's potato and vegetable.

sauteed medallions of milk fed veal simmered with forest mushrooms, caramelized shallots and a rich madeira wine sauce, accompanied by potato and vegetable of the evening.

cedar plank roasted fresh atlantic salmon accented with whole grain mustard creme fraiche accompanied by chef's potato and vegetable.

"the undisputed king of all fish!". fire grilled chilean sea bass presented atop chef's potato and accented with lobster bisque and grilled asparagus.

our chef's nightly presentation of filet mignon of beef.