Pasta Vera - Greenwich, CT

Grilled mustard chicken breast over trio of beans, escarole, and pancetta sautéed in olive oil.

Sautéed chicken breast, peppers, potatoes, and sausages in white wine sauce.

Grilled shrimps, scallops, and atlantic salmon, seasoned with lemon, fresh herbs, and olive oil over sautéed spinach, and oven-roasted tomatoes.

Sauteed shrimp, scallops, clams, mussels and calamari in red sauce

Grilled salmon over baby spinach, arugula, fennel, lentils, tomatoes, and goat cheese, with lemon-olive oil dressing.

Marinara sauce, mozzarella, and fresh basil.

Assorted seasonal grilled vegetables, sautéed mushrooms, marinara sauce, mozzarella.

Crumbled hot sausage, porcini mushrooms, and mozzarella.

Wild mushrooms, caramelized onions, goat cheese, and truffle oil.

Sauteed shrimp, scallops, clams, mussels and calamari in red sauce

Fresh spinach and plum tomatoes, sautéed with fresh garlic in extra virgin olive oil.

Sautéed julienned green and yellow squash, carrots, fennel, fresh tomatoes, and roasted garlic in white wine sauce.

Sautéed spinach, artichoke hearts, sun-dried tomatoes, baby green peas, olive oil, garlic, and pecorino cheese.

Baby clams with roasted garlic, and fresh parsley in white wine, or red sauce.

Sautéed shrimp, extra virgin olive oil, fresh garlic, lemon zest, and arugula.

Sautéed boneless chicken breast, in a light pesto cream sauce.

Sautéed pancetta, red onions, and mushrooms in a tomato cream sauce, with a splash of vodka.

Cheese tortellini, crumbled hot sausage, and porcini mushrooms in light cream sauce, or olive oil and garlic.

Trio of beans, escarole, roasted garlic, and olive oil.

Sautéed sweet Italian sausage, broccoli rabe, extra virgin olive oil, and fresh garlic.

Classic meat sauce, ricotta, and mozzarella cheese.

Chicken, spinach, ricotta, a mozzarella in pink sauce.

Seasonal grilled vegetables, ricotta, mozzarella, parmigiano, and tomato basil sauce.

Pasta filled with four cheeses in marinara sauce.

Spinach and cheese filled pasta, with pink sauce.

Assorted wild mushrooms, and fontina cheese filled pasta with white wine mushroom sauce.

Grilled salmon over baby spinach, arugula, fennel, lentils, tomatoes, and goat cheese, with lemon-olive oil dressing.

Portobello mushrooms, asparagus, tomatoes, arugula, endives, radicchio, gorgonzola, balsamic vinaigrette.

Sliced pears, goat cheese, shaved fennel, field greens and ginger-lime dressing.

Red quinoa, chick peas, tomatoes, avocado, corn, feta cheese, baby spinach and lemon-olive oil dressing.

Grilled vegetables, fresh mozzarella, roasted peppers, field greens, balsamic vinaigrette.

Roasted beets, arugula, farro, grape tomatoes, goat cheese and lemon-basil vinaigrette.

Pizza bread, with garlic butter and melted mozzarella.

Fried calamari with Fra Diavolo sauce.

Mussels in spicy tomato, or white wine sauce.

Sautéed escarole with trio of beans, olive oil, and roasted garlic.

Grilled mustard chicken breast over trio of beans, escarole, and pancetta sautéed in olive oil.

Sautéed chicken breast, peppers, potatoes, and sausages in white wine sauce.

Grilled shrimps, scallops, and atlantic salmon, seasoned with lemon, fresh herbs, and olive oil over sautéed spinach, and oven-roasted tomatoes.

Layers of grilled seasonal vegetables, mozzarella, and parmesan cheese, with fresh tomato-basil sauce.

Tender arborio rice, sautéed wild mushrooms, shaved reggiano parmigiano, and white truffle oil.