Ristorante Pesto

portabella mushrooms prepared in a rose sauce topped with parmesan and mozzarella cheeses

fire roasted red peppers and mozzarella marinated with fresh garlic and extra virgin olive oil

a mix of select italian cheese and meats

variety of grilled vegetables marinated with extra virgin olive oil and fresh garlic

tender fried calamari served with lemon or marinara sauce

grilled italian bread topped with fresh tomatoes and herbs in virgin olive oil

steamed mussels served in your chose of marinara or oil and garlic sauce

steamed clams served in your choice of marinara or oil and garlic sauce

soup of the day

fresh romaine with our special caesar dressing and homemade croutons

tomatoes topped with fresh mozzarella, basil, and extra virgin olive oil

a variety of fresh field greens and shaved parmigiano served with our special house vinaigrette

spring mix served with gorgonzola cheese, sun-dried tomatoes and walnuts in a balsamic vinaigrette

homemade potato dumplings served with our special pesto sauce, rosé, or gorgonzola sauce

homemade fettuccine with cream sauce and parmesan cheese, with or without prosciutto

penne with a variety of vegetables in a rosé sauce or cream sauce

linguine served with shrimp, mussels, and clams in a red or white sauce

spaghetti with clams serves in a red or white sauce

linguine in a tomato sauce topped with lobster and shrimp

penne with chopped veal in a mildy spicy tomato sauce with black and green olives

veal cutlet topped with mozzarella and parmesan cheese in a rosé sauce

veal medallions topped with asparagus, prosciutto and mozzarella cheese in a rosé sauce

veal medallions with jumbo shrimp, mozzarella cheese, and prosciutto in a mushroom demiglasse sauce

battered veal medallions topped with crabmeat in a lemon butter sauce

veal medallions sautéed with mushrooms in a marsala win sauce

veal medallions sautéed in a lemon butter sauce

12 oz grilled veal chop

12 oz veal chop stuffed with four cheeses: provolone, mozzarella, parmigiano and swiss cheese in a demiglasse sauce

veal topped with prosciutto and swiss cheese sautéed in a marsala and cream sauce with sage

grilled 8 oz angus steak

12 oz steak stuffed with crabmeat toppped with fontina cheese in a mushroom demiglasse sauce

chicken cutlet topped with mozzarella and parmesan cheese in a rosé sauce

chicken breast sautéed with mushrooms in a marsala wine sauce

chicken breast sautéed in a lemon butter sauce

chicken cutlet topped with spinach and mozzarella cheese in a creamy demiglasse sauce

chicken breast sautéed with olives, capers, and tomatoes in a white wine sauce

chicken breast sautéed with artichokes, prosciutto, and mozzarella cheese in white wine sauce

grilled chicken breast topped with pesto or tapenade (olive sauce) on a bed of field greens

chicken breast topped with prosciutto, swiss cheese in a marsala wine sauce

8 oz lobster tail in spicy red sauce covered with shrimp, clams and mussels served over linguine

grilled salmon dressed with olive oil, garlic and lemon sauce

jumbo shrimp over linguine served in the following sauces: rosé, cognac cream, or oil and garlic

filet of salmon decorated with shrimp, clams, mussels and crabmeat sautéed in your choice of a lemon, cream or rose' sauce

lobster, scallops, shrimp, clams, mussels, calamari, flounder in a marinara sauce over bread or linguine

light delicious homemade ricotta cheesecake (mom's special recipe)

sparkling or spring