Cafe Notte

With signature extra virgin olive oil, balsamic, Parmesanand seasonings to dip in.

Housemade focaccia bread topped with white beans in an olive oil and herb mixture.

Mussels braised in white wine and herbs served with grilled bread.

Garlic shrimp over creamy polenta with Italian stewed tomatoes.

Thinly sliced eggplant rolled around 3 cheeses, topped with a creamy tomato and red pepper sauce.

Fresh calamari lightly dusted with saffron flour, friedand served with a red pepper aioli.

Italian style: lump crab meat with ricotta cheese mixture and red pepper aioli.

Assorted artisanal cheeses with kalamata olive spread salted grapes and housemade crostini.

Braised chickpeas with grilled escarole and bacon. (great as side dish too).

Stuffed with veal and beef topped with housemade marinara and cheese.

Tender aged beef rolled around goat cheese topped with kalamata tapenade and cabernet reduction.

Fresh greens, tomatoes, red onion, kalamata olivesand our housemade balsamic vinaigrette.

Fresh greens, tomatoes, red onion, kalamata olivesand our housemade balsamic vinaigrette.

Crisp romaine lettuce with housemade lemon croutons, Parmesanand caesar dressing.

Crisp romaine lettuce with housemade lemon croutons, Parmesanand caesar dressing.

Fresh field greens with dried cranberries toasted walnuts and crumbled blue cheese topped with a poached pear and served with a port wine vinaigrette.

Fresh chorizo sausage, red onion, spinachand roasted red peppers topped with mozzarella and provolone cheese.

Roasted mushrooms, sun-dried tomatoes, baby spinach topped with fresh fontina cheese.

Fresh sea bass served with a lemon Parmesan mashed potatoes, tarragon sauceand a squash medley.

A roasted center cut veal chop in a veal demi glaze served with potato gnocchi and asparagus.

Slow cooked boneless ribs served with cheese tortellini with winter squash and fresh spinach in a marsala demi glaze.

A boneless stuffed chicken breast skin on and drumette attached stuffed with mushrooms sun-dried tomatoes and smoked bouda cheese served with mashed potatoes and fresh snow peas and carrots.

Pan seared scallops served over linguini in a roasted red pepper cream sauce and fresh spinach.

Served with lettuce, tomato and steak house aioli on a special bun. Sided with housemade potato chips.

An 8 Ounces filet seared to perfection with smashed red skins and fresh green beans. Bearnaise on the side.

Plump shrimp served with roasted red pepper risotto asparagus and finished with a basil pesto.

Pan seared Atlantic salmon with creamy polenta, sauteed escarole in a warm tomato vinaigrette.