Matthew's Trattoria & Martini Lounge

Cooked jumbo shrimp (seven monsters) served chilled with cocktail

Extra virgin laced with sweet roasted garlic, basil pesto, a pinch of s & p dusted with espresso and served with a whole loaf of warm and fluffy italian bread

Fresh, organic spring greens dressed with our house balsamic vinaigrette and topped with roasted red pepper

Our famous, rich and velvety lobster cream stock loaded with lump crab clabmeat and boozed up with extra dry sherry wine

Spicy hungarian banana peppers (long and hot) stuffed with a special blend of seasoned ground beef, browned off in extra virgin olive oil and finished with chef's infamous spicy red sauce

A fresh baked rustic round boule (that's a floured bread bowl in layman's terms) exploding with Matthew's hand-rolled meatballs (sliced up for easy consumption) and great grandma's rich, short-rib red sauce

A mouth-watering six ounce sirloin filet, lightly herbed and seared to your liking over open flames, bathed in a rich veal stock with pennsylvania mushrooms and nestled up with a bed of organic microgreens and roasted red pepper

Steamed with all the good stuff butter, garlic and sweet basil, onion and stock polished off with a lemon twist

Made with lump crab clabmeat and served up with romesco sauce and corn relish

A dip in a tub full of sesame seeds--seared rare and cuddled up with some baby spinach, showered with ponzu and finished with a side of wasabi aioli

Monster shrimp tossed with dry vermouth, butter, garlic, sweet basil and onion, pepperoncini and a pinch of spicy red pepper

Add a fist full of imported pasta du jour to your favorite saucy tapas to beef it up for your hungry appetite

Sliced boneless chicken breast tossed with pepperoni and pasta in a tomato cream sauce with garlic, tomato and onion

Dressed with a rich mushroom demiglace; nestled aside our house baby greens

Creme brulee flavored

A generous portion of lady fingers soaked in espresso liqueur and layered with sweet and fluffy italian mascarpone cheese