Piccolo Restaurant

Fra diavolo or bianco.

Garlic butter and fine herbs.

Ricotta, spinach and melted mozzarella.

Truffle aioli and thinly sliced prosciutto.

Fra diavolo or thai style.

Roasted corn, avocado and chive oil.

Portobello, parma prosciutto, roasted peppers and balsamic drizzle.

Toasted coconut and pina colada sauce.

4 unique types, each different in flavor and texture, granny smith apple, dalmatia fig spread, candied walnuts and crackers.

Seasoned bread crumbs, melted goat cheese.

Crisp romaine, feta cheese, kalamata olives, cucumbers, dolmades, tomatoes, herb vinaigrette.

Radicchio, arugula, endive, diced tomatoes, balsamic vinaigrette, crumbled bleu cheese or goat cheese.

Fresh garden vegetables with garlic and oil, toasted bread crumbs.

Shrimp, calamari, little neck clams, PEI mussels over linguine.

Truffle cream sauce with English peas (1) piece.

Little ear pasta, hot and sweet sausage, broccoli rabe, fresh tomato garlic and oil, toasted bread crumbs.

Stuffed with prosciutto di parma, mozzarella brandy mushroom sauce.

Stuffed with prosciutto di parma, mozzarella brandy mushroom sauce.

Horseradish sauce.

Stuffed with prosciutto di parma, mozzarella spicy vodka sauce.

Jumbo shrimp with artichoke hearts garlic and white wine.

Prosciutto, fresh sage sauteed spinach and hard boiled egg.

Linguine pomodoro.

Grilled or au poivre.

Hot cherry peppers, mushrooms onions and potato hash.

Jumbo shrimp oreganata served with capellini pomodoro.

Francese, marsala, piccata or milanese.

Boneless breast of chicken, hot and sweet sausage peppers, onions and mushrooms.

Francese, marsala, piccata or milanese.

Grilled or au poivre.

Sauteed or steamed.

Sauteed or steamed.

Tahitian vanilla gelato.

Tahitian vanilla gelato and raspberry coulis.

Matt malerba's masterpiece.

With samos moscato.

Tahitian vanilla gelato.

4 unique types. All different in taste and texture. Accompanied with local.