Sam Vera Restaurant

An assortment of prosciutto di parma, sopressata, salami, fresh mozzarella, roasted peppers, provolone cheese and gaeta olives

An assortment of baked clams and mussels arreganato, shrimp scampi sauce, mozzarella in carozza and eggplant rolatini

Fresh mozzarella and grapevine tomatoes served sliced with basil and sweet roasted peppers

Fresh mozzarella and bread first pan fried, then finished in a white wine capers and anchovies sauce

Grapevine tomatoes served sliced with basil and sweet roasted peppers

Thinly sliced raw filet mignon with baby arugola, shaved parmigiano cheese, and extra virgin olive oil

Fresh seafood salad of: octopus, calamari, shrimp, scungilli, celery, gaeta black olives, lemon juice, garlic and olive oil

Shrimp cocktail served with a house horseradish cocktail sauce

Little neck clams baked with italian flavored bread crumbs

Tender squid, battered and fried, served with a marinara dipping sauce

Little neck clams sauted with garlic, white wine and a touch of tomato sauce

Mussels sauteed with garlic, white wine and a touch of tomato sauce

Romaine lettuce, croutons, and a house made classic Caesar dressing

Radicchio, endive, arugola, and balsamic vinaigrette

Roasted sliced fresh beets, arugola, crumpled gorgonzola walnuts, and fig vinaigrette

House mixed salad of baby greens, onions, tomatoes and house vinaigrette

Thick cannellini bean soup with ditalini pasta

A hearty stew of mixed vegetables with a touch of tomato sauce

Arborio, Italian rice, mixed mild mushrooms, porcini, Shitake, Portobello, cremini, and parmesan cheese

Homemade potato gnocchi arrabiata, spicy plum tomato sauce, fresh basil, dry oregano, and chopped mozzarella

Little neck clams sauteed with garlic, olive oil and white wine. Upon request can be served with tomato added

Italian pancetta bacon, onions, parmigiano, egg yolk and a touch of cream

Wide ribbons of fresh pasta in a rich ground beef meat sauce

Ear shaped pasta, chopped Italian broccoli di rape, crumpled sweet fennel sausage, garlic and toasted bread crumbs

Fresh seafood sauce of calamari, clams, mussels, shrimp, and a touch of tomato and garlic

A combination of scallops, shrimp, clams, mussels, and lobster tail, cooked in a plum tomato sauce with basil and parsley

Large shrimp sauteed in a spicy fresh plum tomato sauce with garlic and extra virgin olive oil. Upon request can be served non spicy

Filet of sole dipped in egg wash and sauteed in a white wine sauce with lemon and butter

Filet of red snapper sauteed in a light tomato sauce with clams, mussels and calamari

Filet of sea bass, cooked in a fresh tomato sauce with black olives, capers, garlic and olive oil

Grilled atlantic salmon with a warm chopped fresh tomato, black olives, and caper sauce

Breast of chicken sauteed in a white wine sauce, shallots, asparagus, artichoke hearts, and sun-dried tomatoes

Chicken breast dipped in egg wash, then sauteed in a white wine sauce with lemon and butter

Chicken breast sauteed in a sweet Marsala wine sauce with wild mushrooms

Tender slices of veal dipped in bread crumbs and grated parmesan cheese, then cooked in a creamy white wine sauce

Tender slices of pounded veal, topped with prosciutto, sauteed in a sage and wine sauce over sweet spinach

Tender pieces of veal pounded thin and sauteed in a sweet marsala wine sauce with wild mushrooms

Slice of veal cutlet, breaded and pan fried, topped with a plum tomato sauce and melted mozzarella

Tender pork tenderloin, peppered and pan roasted, served with tuscan white beans, broccoli di rape, fresh rosemary and garlic au-jus

Thinly pounded veal chop, breaded and pan fried, served with a chopped arugola & tomato salad

Grilled 16 oz. new york sirloin steak, served over a bed of arugola, tomatoes, roasted potatoes, and touch of rosemary, garlic, and olive oil

Grilled 16 oz. rack of veal chops, served with hot and sweet vinegar peppers wine sauce, and roasted peppers

Grilled 12 oz. filet mignon, grilled portobello mushroom cap, sauteed spinach, and a red wine reduction sauce

Roasted rack of lamb with a touch of dijon mustard and italian bread crumbs, served with artichokes, roasted potatoes, and a red wine and rosemary au-jus

Escarole sauteed with garlic and extra virgin wine oil

Italian bitter broccoli di rape with garlic and extra virgin olive oil

Fresh spinach sauteed with garlic and extra virgin olive oil

Potato croquette, parmesan cheese, mozzarella, parsley, breaded and fried