Leonardo's Italian Bistro

tender hand breaded squid, lightly seasoned and fried golden brown, tossed with a pepper relish.

sea scallops wrapped in proscuitto, seared and baked. served with an aged balsamic glaze and apricot chutney.

flavorful tomato relish with fresh garlic and balsamic vinaigrette. served on crostinis with shaved parmesan cheese and fresh basil.

prince edward island mussels sauteed in a white wine garlic sauce with fresh diced tomatoes. served with rosemary crostinis.

stuffed with garlic spinach and topped with herbed breadcrumbs served with a light sicilian sauce with stewed tomatoes.

italian sweet sausage grilled to perfection and served with peppers, onions and a light herbed broth.

sliced paper thin, and marinated, served with baby arugula, shaved parmesan, capers, shaved red onions, and extra virgin olive oil.

braised veal meatballs, served with a hearty marinara.

a fine selection of meat, cheeses and pickled vegetables.

lightly breaded, pan sauteed and served with a light citrus beurre blanc tomato cream sauce.

baked escargot in a delicious pesto butter topped with a parmesan panko breadcrumb topping.

italian classic

light cream mushroom soup

a classic

chef's choice

our presentation of the classic. garnished with a fried spaghetti nest.

fresh greens with shredded carrots, cheery tomatoes, sliced cucumbers, red onions and a pepperoncini.

chopped iceberg lettuce with diced tomatoes, diced red onion, chopped green onion, crispy proscuitto tossed with our house dressing.

red and yellow beefsteak tomatoes with fresh mozzarella and fresh basil. served with our homemade pesto and balsamic syrup.

baby field greens tossed with mandarin orange. bosc pears, pine nuts, and gorgonzola with a light italian vinaigrette.

baby arugula, endive, spiced walnuts, shaved red onions, provolone, and crispy proscuitto tossed with a balsamic vinaigrette.

sliced paper thin, and marinated. served with baby field greens, shaved parmesan, capers, shaved red onions, and extra virgin olive oil.

tender chicken breast breaded with seasoned bread crumbs and lightly fried, and then baked with our homemade marinara, mozzarella and provolone cheese, served with angel hair pomodoro.

tender chicken breast lightly sauteed with seasoned bread crumbs and proscutto and then baked with provolone cheese, served with a light chicken sauce with caramelized onions on a bed of sauteed spinach.

tender chicken breast dusted with seasoned flour lightly sauteed with mushrooms in a marsala wine sauce. served with fettuccine alfredo

tender chicken breast grilled with then served a top our from scratch fettuccine alfredo.

tender chicken breast lightly dusted in seasoned flour and sauteed in extra virgin olive oil and served with a lemon caper butter sauce and angel hair pasta.

tender milk fed veal breaded with seasoned bread crumbs and lightly fried, and then baked with our homemade marinara, mozzarella and provolone cheese, served with angel hair pomodoro.

tender mild fed veal lightly sauteed with seasoned bread crumbs and proscuitto and then baked with provolone cheese. served with a light chicken sauce with caramelized onions on a bed of sauteed spinach.

tender milk fed veal dusted with seasoned flour lightly sauteed with mushrooms in a marsala wine sauce. served with fettuccine alfredo.

tender milk fed veal lightly sauteed with seasoned bread crumbs and served with a orange butter sauce.

tender milk fed veal lightly dusted in seasoned flour and sauteed in extra virgin olive oil and served with a lemon caper butter sauce and angel hair.

center cut chairman's reserve. served al forno or contadina style.

center cut chairman's reserve. seasoned with italian spices and grilled to perfection, served with sauteed spinach, lemon rosemary potatoes and a dijon demi glace.

center cut chairman's reserve 6 or oz filet grilled to perfections and served on a bed of sauteed cippolini onions and wild mushrooms and topped with a fig reduction.

seasoned and seared to perfection and served with roasted garlic asiago mashed potatoes and haricot verts, topped with onion strings, served with a balsamic cream sauce.

grilled to perfection and served with an asparagus spinach risotto and port wine demi glace with apple raisin chutney.

lightly breaded and sauteed, served with an asparagus spinach risotto and a wild mushroom demi glace.

fresh rosemary crusted lamb rack sauteed and oven roasted served with garlic asiago mashed potatoes, haricot verts and a dijon merlot demi glace

three cheese layered between fresh sheets of pasta, and then baked. served with your choice of our homemade marinara or meat sauce.

pasta pillows filled with parmesan, ricotta, mozzarella, and romano cheese topped with pesto alfredo sauce and grated parmesan cheese.

pasta pillows filled with a delicious mushroom filling with a hint of sherry and topped with our alfredo sauce and parmesan cheese.

a traditional chicken and spinach filled crepe baked in our alfredo sauce and topped with parmesan cheese.

ziti baked with our marinara sauce. ricotta and mozzarella cheese

linguine sauteed with butter, shallots, bacon and proscuitto ham, in a romano cream sauce.

fresh middleneck clams sauteed with olive oil, garlic, steamed & served over linguine with a white wine sauce or light tomato broth

farfalle pasta, roasted chicken, asparagus, sundried tomatoes, and spinach with a light chicken parmesan butter sauce.

our most popular dish. plump gulf shrimp dusted with seasoned flour and sauteed with fresh garlic, basil, diced tomatoes, and red chili flake in a white wine garlic butter sauce. served with linguine.

salmon marinated in fresh herbs and seared. served on a bed of sauteed spinach and lemon seafood broth.

tilapia lightly dusted in seasoned flour and sauteed in extra virgin olive oil and served with a lemon caper butter sauce with fresh diced tomatoes.

sauteed shrimp and scallops tossed in our (from scratch) alfredo sauce with fettuccine,

sauteed shrimp scallops and mussels in a spicy marinara sauce served over linguine.

yellow fin tuna seared rare and served on a medley of artichoke hearts, calamata olives, roasted red peppers, capers and red onions with an orange balsamic glaze.

fresh snow peas, mushrooms, and sauteed chicken tossed with our from scratch alfredo sauce and linguine.

gnocchi tossed in a light tomato vodka cream sauce with italian sausage, tomatoes and romano cheese.

mushrooms, snow peas, and roasted red peppers in a light cream sauce tossed with tossed linguine.

tomato sauce seasoned and stewed with eggplant, mushrooms, onions, and bell peppers tossed with spaghetti.

eggplant seasoned and fried, then layered with ricotta cheese and baked with our homemade marinara sauce. and mozzarella cheese

this is a medium to heavy white wine of french origin and is the principle white wine of burgundy. type of food - poultry, veal, pork and pasta.

this is a light to medium white wine known for it's broad range of flavors, from sour green apples to tropical melon. type of food - seafood, pasta, and salads.

this light white wine has little spice and instead relies on is delicate aromas and subtle flavors for its special niche. type of food - seafood, pork, salads, and desserts.

this light pinkish-white grape produces a very crisp white wine. type of food - pork, pasta, and salads.

this bold red wine is often referred to as the world's premium red variety as it is able to grow under a large variety of conditions and still retain it's characteristics. type of food - beef, pork, and lamb.

an intense black grape producing a variety of wines ranging from medium red through to rich black red. type of food - beef and veal.

this medium bodied wine is similar to cabernet, yet presenting the palate with an abundance of fruit flavors. type of food - beer, pork, and lamb.

this red wine is lighter than cabernet, pinots have a richness and intensity of fruit that is unparalleled. type of food - lamb, poultry, and beef.