Fortuna Ristorante

Fried to Crisp Perfection with a Spicy Marinara Sauce

Shrimp Cocktail

Large Clams Stuffed with Vegetables and Crab meat with a White Wine,Butter, Lemon sauce

Eggplant rolled with Proschiutto and Mozzarella Cheese Baked in a Light Pink sauce.

Green Tip Mussels on the Half Shell topped with Crab Meat Backed and served with a White Wine, Lemon, and Caper sauce

Jumbo Lump Crab Cake, Fried and Baked, served with a Homemade Tartar sauce.

Toasted Italian Bread topped with a White Cannalinni Bean Salad with Basil, Extra Virgin Oil and Oregano.

Assorted Meats and Accompaniments with Fresh Tomato And Fresh Mozzarella. For 1-4 People Price Accordingly.

Rice Ball Stuffed with Fresh Mozzarella and Sweet Peas, Fried and served with a Light Marinara sauce.

Large Artichokes filled with Artichoke Stems, Dried Italian Sausage and Italian Bread baked with a Garlic sauce.

Homemade Fettuccini Pasta tossed with an Old Fair Beef Ragu, Vegetables, Red Wine, Herbs & Crushed Tomatoes

Done the right way!

Italian Rice Simmered with Dried Porcini Mushrooms and Finished with Parmigiano Cheese, Sweet Peas and a touch of Truffle Oil.

Cork Screw Pasta with Sausage, Eggplant, Cherry Tomatoes, Fresh Basil with Garlic and Olive Oil

Triangle Shaped Pasta, Stuffed with an Assortment of Seafood and Herbs in a Light Tomato Cream sauce.

Angel Hair Pasta tossed with a Medley of Seafood, Fresh Tomato and Basil.

Rigatoni Pasta in a Classic Meat sauce topped with Diced Fresh Mozzarella.

Penne Mixed Together with Garbanzo Beands and Escarole with Garlic and Extra Virgin Oil.

Whole Wheat Linguini Pasta tossed with Chicken, Onions, Peppers and Mushrooms with Fresh Plum Tomato and Herbs.

Baked Penne with Fresh Tomatoes, Mozzarella Cheese, Cooked Ground Beef and Peas in a Casserole Melt.

Mixed Greens, Julianne Carrots, Red Onion, Apples, Strawberries, Pinioli Nuts and a Raspberry Vinaigrette.

Arugala, Radicchio and Endive Tossed in a Balsamic Dressing with Shaved Parmigiano Cheese.

Romaine Lettuce with a Homemade Traditional Dressing, with Seasoned Croutons and Shaved Parmigiano Cheese.

Vine Ripe Tomatoes, Sliced Cucumber, Red Onion, Basil and Gorgonzola Cheese with Extra Virgin Oil and Red Wine Vinegar.

Pounded Breast of Chicken Topped with Grilled Eggplant, Proschiutto and Mozzarella Cheese in a Fresh Tomato and Brandy sause.

Parmesan Breaded Chicken Breast, Sauteed with Peas, Lemon and White Wine.

Diced Chicken Breast Sauteed with Broccoli and Sun Dried Tomatoes in a Light Cream and Pesto sauce.

Sliced Chicken Breast, Pan Seared with Jumbo Shrimp, Portobello, Roasted Peppers in a Light Brown sauce.

Veal Sauteed with Artichokes and Capers in a White Wine, Lemon and Butter sauce.

Veal, Pounded and Breaded, Layered with Fresh Tomato and Fresh Mozzarella with a Balsamic and Sage sauce.

Veal Sauteed and Simmered with Porcini Mushrooms, Fresh Plum Tomatoes, Basil, Touch of Mascarpone Cheese and a Splash of Vin Santo.

Veal Chop Stuffed with Proschiutto and Mozzarella Cheese Pan Seared with a Mushroom Cognac sauce.

Wrapped in Bacon, Grilled and Served over Mushrooms with a Port Wine Reduction.

Broiled and Fanned over Garlic Spinach with a Shallot, Rosemary, Plum Wine sauce.

Sliced and Brolled in its own Juices and Compound Butter on a Sizzling Hot Plate.

Grilled Double Cut and Topped with a Pizzaiola sauce with Mushrooms, Plum Tomatoes, Roasted Peppers, Basil and Garlic & Oil