Roberto's Restaurant - Fuld menu

Bite-sized mozzarella, roasted peppers, sundried tomatoes, soppressata, and spiedini alla romana over mixed green salad

Grilled octopus with cream of cannellini beans, rosemary, baby arugula, cherry tomatoes, and glaze of balsamic

Northern Italian pork sausage, cannellini beans, and sautéed broccoli rabe

Mixed green salad topped with thinly sliced fennel, gorgonzola cheese, toasted pecans, balsamic vinaigrette

An array of clams and mussels served in tomato sauce or white wine and garlic

Mediterranean clams with diced potatoes in a light, flavorful tomato sauce

Buttermilk mozzarella with cream of corn, shrimps, touch of tomato, drizzle of spicy olive oil

Chicken broth with spinach and white egg drops

Chicken on the bone with sausage, bell peppers, mushrooms, and balsamic vinegar

Veal cutlet sautéed in a white wine sauce topped with prosciutto, grilled zucchini, a touch of tomato and topped with melted Fontina cheese

Chicken cutlet with spinach, prosciutto, melted mozzarella, and finished in marsala wine

Soup made with a mix of short pasta beans, prepared with prosciutto and parsley

Veal cutlet topped with chopped tomatoes and melted bocconcini over a mesclun salad

Shrimps tossed with white cannellini beans and a sprinkling of balsamic vinegar

Breaded eggplant and zucchini layered with melted bocconcini

Radiatori with baked cherry tomatoes, fresh porcini mushrooms topped with toasted bread crumbs, and Parmigiano Reggiano cooked in foil

Tiny tubular pasta sauteed with grilled octupus, fava beans, and baby clams

Fusilli with clams, mussels, shrimps, and fresh tomatoes cooked in foil

Penne sautéed with green peas and cured Italian pork cheeks, finished in a cream of truffle and topped with shaved Pecorino cheese

Penne in a light tomato sauce, with marinated eggplant and smoked mozzarella

Orecchiette with cauliflower sautéed in garlic and olive oil, topped with toasted bread crumbs

Risotto with prosciutto di Parma, grilled cantaloupe, and shaved Parmigiano Reggiano

Maffalde with smoked Long Island duck, red yellow beets, kale and mascarpone cheese

Long tubular pasta served in a creamy zucchini sauce topped with fresh herbs and Parmigiano-Reggiano cheese

Fresh spaghetti, with uncooked tomato sauce, baked cherry tomatoes, basil, toasted bread crumbs, spicy Pecorino cheese

Sautéed broccoli rabe with garlic and oil

Grilled calamari shrimps served over mesclun salad, drizzled with extra virgin olive oil and freshy squeezed lemon

Chicken cutlet served with hot cherry peppers and finished in a white wine sauce

Grilled chicken topped with grilled zucchini and basil pesto, served over a mesclun salad

Breaded chicken cutlet topped with diced tomatoes and melted bocconcini, served over mesclun salad

Veal scaloppini served with thinly sliced potatoes and porcini mushrooms

Veal scallopini served with sliced cotechino, melted Fontina cheese, finished in a white wine sage sauce

Grilled veal chop served with sautéed bell peppers and mushrooms

Lamb shank braised in red wine, carrots and onions, served with risotto and cannellini beans

Grilled ½ Rabbit sautéed with rosemary, spinach, potatoes and carrots

Rib eye steak topped with cherry peppers and Gorgonzola cheese, finished in a Peroni beer sauce

Grilled skirt steak topped with sliced tomatos, arugula, red onion and basil pesto, finished with extra virgin olive oil

Broccoli rabe sautéed with garlic and oil

Pan-seared doub le cut Berkshire pork chop served with sautéed artichokes guanciale and parmesan crusted potatoes

Pan-seared branzino with baked cherry tomatoes, chopped shallots, sliced thin potatoes in light tomato sauce

Buttermilk mozzarella served with red yellow beets and a touch of balsamico

Grilled salmon topped with caramelized onions and finished in a balsamic reduction

Orecchiette with Italian pork sausage sautéed broccoli rabe in garlic and olive oil

Sautéed with garlic and oil

Fresh sliced mozzarella with roasted peppers, black olives and marinated mushrooms over sliced tomato

Prosciutto, soppressata, finocchiona, Parmigiano Reggiano, cacio romano, and olives

Chicken on the bone served with spicy sundried tomato sauce, rosemary, and topped with melted Gorgonzola

Smoked mozzarella half melted over spinach with black olives and roasted peppers