Caffe Italia Trattoria - Volledige Spijskaarte

fresh plum tomato, mozzarella and basil.

sauteéd with mushrooms and prosciutto in a delicate sweet marsala wine sauce.

baby greens, imported goat cheese, sweet roasted hazelnuts, red onion, evoo and a touch of lemon.

pan-seared jumbo scallops served with spinach and topped with roasted pepper with balsamic reduction.

egg-battered eggplant stuffed with ricotta and spinach topped with mozzarella and served in tomato sauce.

breaded eggplant layered with fresh basil, mozzarella an tomato sauce served in a homemade pesto cream.

sirloin steak and cheese in a crispy egg roll served with spicy dipping sauce.

risotto cakes filled with bolognese sauce and mozzarella, breaded and served with plum tomato sauce.

classic caesar salad with home-made dressing.

topped with roasted peppers, shaved parmigiana-reggiano, extra virgin olive oil and white balsamic dressing.

vine ripe tomatoes, fresh mozzarella, basil and extra virgin olive oil garnished with arugula.

romaine lettuce, plum tomato, red onion, extra virgin olive oil and aged balsamic vinegar.

cup or bowl priced daily.

fresh pappardelle tossed with classic meat sauce.

our own tomato sauce topped with mozzarella.

ricotta cheese ravioli served with tomato sauce.

littlenecks sautéed with evoo, parsley, garlic and white wine over linguini with red or white sauce.

spaghetti and meatballs served with tomato sauce.

sauteed with chardonnay wine and fresh dill served over crispy polenta.

served with plum tomato sauce and fresh ricotta.

marinated grilled semi-boneless cornish hen served with sauteed escarole and crispy polenta. finished with a caper berry lemon sauce.

egg-battered breast sauteéd with mushrooms, white wine and lemon sauce. served with broccoli rabe.

haddock, salmon, scallops, shrimp and crab classically prepared and served with chef’s special spicy sauce.

artichokes with gorgonzola and walnut wrapped in proscuitto drizzled with balsamic glaze.

sauteed calamari tossed with arugula, cherry tomato and hot banana peppers.

pei mussels sautéed with fresh tomato seafood broth or white wine and garlic.

pan-seared atlantic salmon encrusted with roasted pistachio served with risotto primavera and a lemon sauce.

butternut squash ravioli with roasted pignoli and golden raisins in a brown butter sage sauce with a touch of marsala wine.

jumbo shrimp sautéed with garlic, parsley and lemon in white wine sauce tossed with linguini.

baby greens, pears, gorgonzola and walnuts topped with crispy prosciutto and white balsamic dressing.

served with broccoli rabe and homemade potato fries dusted with parmesan and rosemary. finished with a gorgonzola aioli and agro-dolce tomato relish.

with a lemon caper chardonnay sauce and grilled asparagus.

crispy fried calamari tossed with arugula, cherry tomato and hot banana peppers. drizzled with a garlic aioli.

combination of shrimp, scallops, calamari, mussels and clams sautéed and served in spicy tomato sauce over linguini.

sauteéd boneless breast topped with fresh sage, parma prosciutto and melted fresh mozzarella in a chardonnay wine sauce. served with roasted potatoes.

penne tossed with garlic, capers, kalamata olives and anchovies with a spicy plum tomato sauce.

baby greens, goat cheese, grilled asparagus, and walnuts with a blood orange vinaigrette dressing.

pan-seared breasts topped with fresh mozzarella, and fresh basil tomato sauce. served with roasted potatoes.

with parmesan and rosemary

salmon, shrimp and scallops served with fennel, radicchio and orange salad, finished in an orange vinaigrette.

fresh potato gnocchi with chicken, cherry tomatoes and fresh mozzarella in basil pesto cream.

fettuccini pasta sautéed with sausage, sun-dried tomatoes, broccoli rabe, garlic and extra virgin olive oil with a touch of pecorino romano cheese.

chef’s double stuffed lobster ravioli with roasted tomato and basil sauce.

cheese tortolloni tossed with sauteed chicken, prosciutto, fresh peas and mushrooms in an alfredo sauce.

pan-seared scallops over roasted butternut squash risotto cakes finished in a brown maple butter sage sauce.

egg battered shrimp sautéed in grand marnier sauce served with risotto primavera.

grilled marinated shrimp served over baby greens tossed with white balsamic and extra virgin olive oil. served with grilled zucchini and summer squash.

grilled salmon served on baby field greens with grilled zucchini, summer squash and asparagus finished with a balsamic reduction.

grilled pizza topped with figs, prosciutto, arugula and fresh mozzarella. drizzled with balsamic reduction.

sauteéd breasts with artichoke hearts, fresh cherry tomatoes and baby spinach in a white wine sauce.

grilled lollipop lamb chops seasoned with fresh herbs served with apricot risotto and finished with a balsamic fig reduction.

breaded cutlet topped with rich plum tomato sauce and melted mozzarella. served with a side of penne.

your choice of pasta with red sauce or garlic and oil.