Cafe Symposio

whole baked with oregano, and bread crumbs topped with mayonnaise

with baby greens and a roasted pepper dressing

cultured mussels stewed in spicy red chili pepper tomato sauce, served with garlic bruchetta

roasted peppers and an assortment of mushrooms on a bed of sauteed spinach

marinated and battered, deep fried and topped with grated parmesan cheese, served with marinara sauce

grilled, eggplant, zucchini, re pepper, potato, mozzarella cheese and red onion

salami, prosciutto, olives, cheeses, artichoke and roasted peppers dressed with herbal oil

jumbo shrimp served with a spicy horseradish sauce

grilled shrimp over thinly sliced eggplant, topped with marinara sauce and grated parmesan cheese

fresh buffalo mozzarella with garden tomatoes and basil leaf, topped with olive oil

romaine lettuce with our own classic dressing topped with focaccia croutons and parmesan cheese

radicchio, arugula and belgian endive - topped with balsamic vinaigrette

variety of seafoods marinated in olive oil and lemon

garden tomatoes and cucumbers with olive oil, oregano, red onions, olives and feta cheese

goat cheese artichokes and roasted peppers with a balsamic vinagrette

peasant style vegetable and bean soup finished with a pesto crouton

rich chicken broth with spinach parmesan and egg

a fresh soup made daily with seasonal emphasis

fresh basil, tomato, homemade mozzarella

spinach, escarole, garlic, onions, pignoli nuts and fontina cheese

fresh tomato, wild mushrooms, parmesan and gorgonzola cheeses

sweet sausages, tomato sauce and goat cheese

fresh tomato, onions, roasted peppers, pancetta sage bay leaf and goat cheese

anchovies, oregano, fresh tomato, olives and mozzarella cheese

fettucini with salmon and sweet peas in a light cream sauce

cheese pockets with pepperoni salami, basil and red pepper in pink sauce, finished with mascarpone cheese

quill shaped macaroni flamed in citrus vodka, tomato, a touch of cream

large tubes in zesty tomato meat sauce

linguini with a classic sauce of garlic and anchovie, olives in marinara sauce

angel hair with fresh marinara sauce and topped with grilled shrimp, scallops, clams, mussels and salmon

tossed with shrimp, spinach and sundried tomatoes in a light pesto cream sauce

linguini with white or red clam sauce

semolina dumplings and a beef roll stuffed with salami, basil, celery leaf and parmesan in a filetto sauce

angel hair pasta with plum tomatoes, basil, tossed with fontina and gorgonzola cheese

fettucini with fresh garden vegetables in garlic and oil or light tomato sauce

baked macaroni with olives, eggplant in prosciutto sauce, topped with melted fontina cheese

Homemade Ravioli stuffed with cheese and finished in a sauce of butter, fresh basil, scallions, sun-dried tomato and grated parmesan

saffron rice simmered in chicken broth, served with green frying peppers, tomatoes, and mushroom sauteed in butter

saffron rice simmered in chicken broth, served with green frying peppers, tomatoes, and mushroom sauteed in butter

saffron rice simmered in chicken broth, served with green frying peppers, tomatoes, and mushroom sauteed in butter

breast of chicken egg battered with parmesan cheese, baked with artichokes and dry vermouth

half chicken stewed with mushroom and potatoes in marsala and saffron sauce

breast of chicken in a brown mushroom marsala sauce

breast of chicken marinated in lemon, fresh mint, honey and pistachio, oak grilled

chicken breast topped with prociutto, fontina finished in a sage sauce

veal sauteed in lemon, butter, white wine, capers and tarragon sauce

thick veal chop with wild mushrooms in light cream sauce

rolls of veal stuffed with sweet sausage, celery leaf, parmesan and marinated fruit, served in a mustard sauce

thin slices of veal layered with prosciutto, fontina and parmesan cheese sauteed and finished in sage sauce

breaded veal sauteed in butter and served over tricolore salad splattered with a balsamic vinaigrette and topped with grated egg

veal scaloppini in a brown mushroom marsala sauce

oak grilled aged striploin steak, served with roasted onions

filet mignon with a demi glaze

topped with sauteed bell peppers, onions and a touch of marinara

shellfish stew, with garlic, onion, tomato, and white wine served with parmesan bruchetta

shrimp "scampi" with herbs and melted fontina cheese with simmered rice in red wine

with a citrus seame sauce

filet of sole baked in pink tomato sauce with clams and mussels

sea scallops sauteed with garlic, tomato, basil and white wine

salmon fillet grilled and finished with herbal mustard