Fornarelli Ristorante - Hartford, CT

Egg-battered chicken breasts in a lemon, butter, and white wine sauce served over polenta. Served with chef's choice of vegetable of the day.

Sauteed chicken breast with artichoke and capers in a lemon white wine sauce served with risotto. Served with chef's choice of vegetable of the day.

2 chicken cutlets with our homemade vodka sauce, topped with mozzarella, pasta, and side of veggie. Served with chef's choice of vegetable of the day.

Sauteed chicken breasts in a sherry wine sauce, with asparagus, mushrooms, and red peppers. Served over a bed of pasta. Served with chef's choice of vegetable of the day.

Three of our famous meatballs over ricotta cheese and our house-made Sunday gravy sauce.

Tossed in EVOO, lemon pepper, and fresh lemon.

Fried calamari with a fra diablo sauce in an edible bowl.

Fresh mozzarella with sliced tomatoes, basil, EVOO, and a balsamic drizzle.

Fried eggplants stuffed with fresh ricotta and drizzled in our signature tomato sauce.

One beef braciola, stuffed with fresh parsley, garlic, cheese, and topped with our homemade tomato sauce.

Tender (2 pcs) of thinly sliced veal stuffed with prosciutto, ricotta, mozzarella, and herbs.

Marinated octopus with EVOO and fresh lemon served cold.

Choice of chicken, beef, pork, fish with corn tortillas, fresh pico de gallo, green, and red salsa.

Fresh bread, mayonnaise, refried beans, Oaxaca cheese, avocado, pickled jalapenos, chipotle, and onion.

Mixed greens, avocado, corn, pico de gallo, sour cream, and mixed cheese.

Grilled salmon over sliced tomatoes and spinach. Served with risotto. Served with chef's choice of vegetable of the day.

Lobster tail, scallops, and clams over linguine. Served with chef's choice of vegetable of the day.

House-made meatballs over spaghetti with our house-made Sunday gravy sauce.

Thin sliced top round beef rolled beef stuffed with herbs and cheeses and slowly cooked in our homemade gravy sauce served over a bed of rigatoni.

Pappardelle pasta in our Italian ragout tomato sauce.

Sauteed shrimp, with mixed vegetables, and in a light lemony scampi sauce. Served with linguini.

Ear-shaped pasta with sausage and broccoli rabe.

Served in a light garlic cream sauce. House-made.

Beef, spinach, and ricotta in our famous Sunday gravy sauce. House-made.

Spinach with artichoke in a Gorgonzola cream sauce. House-made.

Fresh butternut squash served in a white wine sage sauce. House-made.

Filled with ricotta and spinach in a cherry tomato cream sauce. House-made.

Tender short rib beef and topped with our Bolognese sauce.

Lobster ravioli in a tomato vodka sauce. House-made.

Includes ground beef, chopped chicken, pork carnitas, homemade red and green salsas, refried beans, rice, and corn tortillas.

Sauteed veal cutlets topped with prosciutto and mozzarella in a sage Marsala wine sauce served over risotto. Served with chef's choice of vegetable of the day.

Sauteed veal cutlets with artichoke and capers in a lemon white wine sauce served over polenta. Served with chef's choice of vegetable of the day.

Golden brown veal cutlets with a light creamy mushroom Marsala wine sauce served over risotto. Served with chef's choice of vegetable of the day.

Tender veal cutlets stuffed with prosciutto, cheese, and herbs. Over a bed of capellini pasta with our house-made meat sauces. Served with chef's choice of vegetable of the day.

Arugula or mixed greens, beets, pine nuts, goat cheese, fresh orange, and blood orange vinaigrette.