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Roberto Restaurant
Breaded eggplant and zucchini layered with melted bocconcini and dried mozzarella
Northern Italian sausage, cannellini beans and sauteed broccoli rabe
Fresh mozzarella with sliced tomato, basil, roasted peppers, black olives and marinated mushrooms
Grilled calamari and shrimp served over a mesclun salad and drizzled with virgin olive oil and lemon
Bite-sized mozzarella, roasted peppers, sundried tomatoes, sopressata and spiedini alla romana over mixed green salad
Clams and mussels with fresh tomato and garlic
Cavatelli with cauliflower sauteed in garlic and oil and tossed with breadcrumbs
Cavatelli with Italian sausage and broccoli rabe sauteed in garlic and oil
Penne sauteed with peas and cured Italian soft bacon topped with white truffle oil
Whole wheat pasta sauteed with fresh cherry tomatoes, basil and toasted breadcrumbs
Fusilli pasta with clams, mussels, shrimps and fresh tomato cooked in foil on the grill
Long, thick pasta in a creamy zucchini sauce topped with fresh herbs and parmigiano
Radiatori with baked cherry tomatoes, fresh porcini mushrooms, topped with toasted bread crumbs and parmigiano reggiano cheese cooked in foil on the grill
Tiny pasta tubes sauteed with grilled octopus, fava beans and baby clams
Veal cutlet topped with chopped fresh tomato and melted bocconcini over mesclun salad
Veal scaloppini with sliced potatoes and porcini mushrooms
Pork chop sauteed with broccoili rabe and spicy cherry peppers
Grilled skirt steak topped with sliced tomatoes in olive oil, arugola, red onion and basil pesto
Grilled swordfish on a bed of mixed greens
Grilled salmon topped with caramelized onions in a balsamic reduction
Broccoli di rabe sauteed in garlic & olive oil
Sauteed with garlic, oil, capers and anchovies
Mixed green salad with meslcun and frisee lettuce
Chicken broth with spinach and egg drops
Soup made with short pasta and beans cooked with prosciutto and parsley
Breaded eggplant and zucchini layered with melted bocconcini and dried mozzarella
Northern Italian sausage, cannellini beans and sauteed broccoli rabe
Fresh mozzarella from casa della mozzarella topped with prosciutto di Parma and roasted peppers
Fresh sliced mozzarella from casa della mozzarella with roasted peppers, black olives and marinated mushrooms over sliced tomato
Smoked mozzarella from casa della mozzarella half melt over spinach with black olives and roasted peppers
Buttermilk mozzarella over arugula salad with capers and cherry tomatoes
Provolone, salami, zucchini, cauliflower, roasted peppers and eggplant
Bite-sized mozzarella, roasted peppers, sundried tomatoes, sopressata and spiedini alla romana over mixed green salad
Mixed green salad topped with thinly sliced fennel, gorgonzola cheese, toasted walnuts and a balsamic vinaigrette
Clams and mussels with fresh tomato and garlic
Grilled sardines over mesclun salad topped with diced onions and pignoli nuts
Grilled octopus with fresh sliced tomatoes, capers, cannellini beans and olive oil
Mediterranean clams with diced potatoes in a light, flavorful tomato sauce
Grilled calamari and shrimp served over a mesclun salad and drizzled with virgin olive oil and lemon
Shrimp tossed with white cannellini beans and a sprinkling of balsamic vinegar
Breaded chicken cutlet topped with chopped fresh tomato and melted bocconcini, served over mesclun salad
Chicken broth with spinach and egg drops
Cavatelli with cauliflower sauteed in garlic and oil and tossed with breadcrumbs
Cavatelli with Italian sausage and broccoli rabe sauteed in garlic and olive oil
Radiatori with baked cherry tomatoes, fresh porcini mushrooms topped with toasted bread crumbs and parmigiano reggiano cheese cooked in foil on the grill
Fusilli pasta with clams, mussels, shrimp and fresh tomatoes cooked in foil on the grill
Italian Arborio rice cooked in an oxtail ragu topped with toasted almonds and shaved pecorino romano cheese
Tiny pasta tubes sauteed with grilled octopus, fava beans and baby clams
Penne in light fresh tomato sauce, with grilled marinated eggplant and smoked mozzarella
Penne sauteed with peas and cured Italian soft bacon topped with white truffle oil
Long, thick pasta in a creamy zucchini sauce topped with fresh herbs and parmigiano-reggiano cheese
Whole wheat pasta sauteed with fresh cherry tomatoes, basil and toasted breadcrumbs
Linguine with fresh small mediterranean clams with your preference of white or red sauce
Breaded chicken cutlet topped with chopped fresh tomato and melted bocconcini, served over mesclun salad
Chicken cutlet with lemon and white wine sauce
Chicken cutlet with hot cherry peppers and white wine sauce
Chicken with spinach, prosciutto, melted mozzarella and marsala wine
Grilled chicken breast with grilled zucchini and pesto sauce
Chicken on the bone with garlic, wine and balsamic vinegar
Chicken on the bone with sausage, peppers, mushrooms and balsamic vinegar
Veal scaloppini with sliced potatoes and porcini mushrooms
Veal scallopine sauteed with fava beans, sun dried tomatoes marinated in white truffle oil, topped shaved parmigiano reggiano
Veal cutlet sauteed in a white wine sauce and topped with prosciutto, grilled zucchini and melted fontina cheese
Veal chop grilled with red and yellow peppers and mushrooms
Grilled swordfish on a bed of mixed greens
Grilled salmon topped with caramelized onions in a balsamic reduction
Seabass served with mussels and clams in a light tomato
Lamb chops breaded and pan fried, topped with marinated diced tomatoes and basil, with melted goat cheese, served over arugula salad with a honey vinaigrette
Lamb shank braised in red wine, carrots and onions, served with risotto
½ Rabbit on the grill, sauteed with rosemary, spinach, potatoes and carrots
Grilled skirt steak topped with sliced tomatos in olive oil, arugola, red onion and basil pesto
Rib steak topped with cherry peppers and gorgonzola cheese in a Peroni beer sauce
Broccoli di rabe sauteed in garlic & olive oil
Sauteed with garlic, oil, capers and anchovies
Grilled polenta topped with gorgonzola cheese and a light tomato sauce
Menu for Roberto Restaurant provided by Allmenus.com
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