Frank Papa's Ristorante

Crisp romaine lettuce, homemade Caesar dressing and a wafer thin crostini.

Fresh spinach, grilled caramelized red onions, chopped roasted walnuts, avocado, imported Gorgonzola cheese and tossed in a balsamic vinaigrette.

Fresh tomatoes, red onions, fresh mozzarella, black olives and basil pesto vinaigrette with mixed field greens.

Short tubular noodles, in a spicy marinara with pancetta bacon, onions, kalamata olives and a touch of anchovies.

Sautéed pancetta bacon, fresh cream and parmigiana cheese with a small tubular pasta. Finished with an egg yolk liaison.

Arborio rice, assorted fresh vegetables with a sherry wine marinara sauce.

Semolina, tomato and spinach tortellini filled with ricotta cheese served in a cream sauce with mushrooms, peas and prosciutto ham.

Thin pasta, fresh broccoli, mushrooms, tomatoes and garlic.

Cannelloni noodle filled with chicken, beef, veal and spinach topped with marinara and bechamel sauce. A homemade specialty!

Long thin pasta with shrimp, scallops and calamari served in a white wine marinara with a touch of crushed red pepper.

Long flat pasta, lightly peppered grilled chicken breast with parmigiana cheese in a light cream sauce.

Arborio rice, porcini, portabella and shiitake mushrooms, saffron, sherry wine, garlic and finished with parmigiana cheese.

Thin linguine pasta with escarole sautéed in olive oil and garlic.

Long, thin pasta with fresh tomato and basil.

Whole wheat penne served with sundried tomatoes, pine nuts, escarole and garlic, topped with fresh mozzarella and basil.

Portabella filled ravioli in a sherry wine, olive oil, butter and garlic sauce with sautéed roasted red peppers, onions, fresh basil and tomatoes.

Quill shaped pasta, Italian sausage, pancetta bacon and onions in a spicy marinara with a touch of garlic.

Ricotta filled ravioli in a marinara with fresh basil and a touch of cream.

Grilled Italian bread, fresh tomato and basil, a touch of garlic, drizzled with extra virgin olive oil and parmigiana cheese.

Toasted bread, warm goat cheese, cream cheese, pinenuts and spinach.

A thick slice of eggplant breaded and fried then topped with marinara, provel and parmigiana cheese.

"Prince Edward's Island" small, fresh mussels sautéed in a white wine marinara with a touch of crushed red pepper and garlic.

Four button mushroom caps stuffed with sautéed snail, sun-dried tomatoes, garlic and fennel butter.

Thin, tender squid flash-fried to a golden brown.

Peppered tenderloin sliced thin, served with mustard vinaigrette, capers, shaved parmigiana reggiano and minced bermuda onion.

Pastrami Scottish smoked salmon served with red onions, sliced tomatoes, olive oil, cream cheese, capers and mini bagelettes.

Three jumbo shrimps sautéed in a white wine lemon butter with a touch of garlic.

Crisp flash-fried greens topped with parmigiana cheese.

Six pieces of breaded ravioli, fried and served with marinara sauce.

House Specialty?Three pieces of our Crostini topped with our Carpaccio.

Sautéed Scallopini of veal, prosciutto ham, fontina cheese and white wine sage sauce.

Breaded tenderloin topped with provel cheese, mushrooms, prosciutto ham and a white wine sauce.

Sautéed chicken breast served with a brandy Dijon mustard and green peppercorn cream sauce.

Shrimp, spinach, pine nuts and feta cheese wrapped in phyllo dough.

Breaded grilled shrimp served with a mustard cream sauce.

Sautéed Scallopini of veal, served in a white wine lemon better sauce topped with capers and mushrooms.

Fresh seafood stew with mussels, shrimp, scallops, calamari, fresh fish and tomatoes mixed with herbs. Vegetable and potato not included.

Breaded Scallopini of veal, pan-fried in extra virgin olive oil, served with fresh lemon wedge.

A thin, mild fish served with a honey walnut butter.

Grilled tenderloin topped with herb butter.

Sautéed chicken breast with broccoli, mushrooms, prosciutto ham and Asiago cheese in a white wine sauce.

Scallopini of veal with mushrooms, fresh tomato and basil with a sherry wine, brown veal sauce.

Grilled pork tenderloin medallions in marsala wine sauce, mushrooms, green peppers and a touch of tomato.

Grilled pork tenderloin medallions in a white wine garlic cream sauce with mushrooms and artichokes.

Grilled 16 ounce prime "Provimi Veal" chop, served with a whole roasted garlic cream sauce.

Grilled tenderloin served with a brandy cream sauce and portabella mushrooms.

Grilled 16 oz rib eye steak served with porcini, portabella, shitake mushroom red wine reduction and roasted garlic.

Sautéed chicken breast served with a white wine lemon butter sauce and topped with mushrooms and fontina cheese.

Baked chicken breast with Portobello Mushrooms and toasted pine nuts stuffing. Topped with sun-dried tomatoes and basil pesto cream sauce.