Goodfellas Restaurant - New Haven, CT

Saute of broccoli rabe and sweet sausage in garlic and olive oil.

NY style. Crispy, tender calamari tossed in an arrabiata sauce.

Chef Gennaro’s famous meatballs topped with “Sunday gravy” served around a bed of iceberg lettuce dressed with lemon and extra virgin olive oil.

Fresh mozzarella, tomato and roasted peppers dressed with basil and EVOO.

Chef Gennaro’s famous old world mixture of escarole, cannellini beans and peasant bread with olive oil and Parmigiano Reggiano cheese, baked until golden brown.

Crispy eggplant layered with fresh tomato and fresh mozzarella finished with a drizzle balsamic reduction.

Little neck clams on the half shell topped with onions, peppers and bacon finished with white wine and extra virgin olive oil.

Fresh, baked oysters topped with N’duja and parmigiano reggiano drizzled with EVOO.

Grilled Mediterranean octopus with tomatoes, green olives, potatoes, garlic, fresh herbs and EVOO.

Breaded mozzarella gently fried with a light pomodoro sauce.

The classic served with housemade cocktail sauce.

Assorted fresh roasted vegetables with fresh ricotta cheese.

Crispy, tender calamari with a spicy pomodoro sauce.

Jumbo grilled shrimp served over a warm bean salad with olive oil, lemon and fresh herbs.

Soft center mozzarella served with fresh tomato and roasted peppers drizzled with EVOO.

Eggplant rolled with mozzarella and ricotta cheeses finished with pomodoro sauce.

Soup made with pasta and beans.

Endive soup.

Soup with ring shaped stuffed pasta.

Baby greens, hearts of palm, tomato and roasted peppers simply dressed with EVOO and aged balsamic vinegar.

Classic Caesar with romaine, slivered Parmigiano and croutons in our own Caesar dressing.

Oven-roasted beets cooked to perfection, served with Gorgonzola and pears over hand gathered baby greens, finished with EVOO and balsamic dressing.

Rigatoni folded in a vodka cream sauce.

Little pasta purses filled with pears, Parmigiana Reggiano and ricotta cheeses, finished in a brown butter sage sauce.

Rhode Island little neck clams over linguine, served red or white.

Housemade potato dumplings dressed with pomodoro sauce and fresh mozzarella.

Long hollow pasta with onions, bacon and pomodoro sauce finished with sharp Pecorino Romano cheese.

Pappardelle pasta tossed with prosciutto, peas, onions and Swiss cheese with a touch of cream.

The classic egg noodles folded with Parmigiano Reggiano cream sauce.

Penne pasta with a simple yet spicy sauce of chopped tomatoes EVOO and red pepper flakes.

Penne pasta with fresh sausage and basil finished with a delicate cream sauce.

Classic Italian slow simmered meat sauce tossed with “little ear” orecchiette pasta.

Classic meat lasagna served with Chef Gerry’s famous meatballs topped with Sunday gravy.

Chef Gennaro’s signature dish…grilled Angus beef tenderloin topped with portabella mushrooms and picked lobster meat, finished with Gorgonzola cream sauce.

Blackened, grilled Atlantic salmon topped with cherry tomato over warm lentil salad finished with white wine mustard sauce.

Chicken cutlet topped with pomodoro sauce, fresh mozzarella and Parmigiano Reggiano over linguini.

Grilled pork chops with sweet and hot peppers, onions and fried potatoes.

Mediterranean seabass filet topped with cherry tomatoes, capers, garlic and fresh herbs in a white wine sauce.

Boneless rib eye steak with roasted peppers, mushrooms, artichoke hearts, garlic, EVOO and white wine sauce.

Double cut veal chop with sweet & hot peppers onions and fried potatoes.

Grilled swordfish with pesto cream over capellini.

Medallions of veal, layered with parma prosciutto, mozzarella and peas finished with a sherry demi-glaze.

Jumbo shrimp stuffed with fresh seafood stuffing served with seasonal vegetable and mashed potato.

Grilled New York strip smothered with onions and mushrooms.

Boneless chicken breast, rolled with parma prosciutto, mozzarella, pignoli nuts and spinach, finished with tomato, mushroom gorgonzola cream sauce.

Slow roasted braised bone–in pork shank with fresh seasonal vegetables and fresh herbs served over risotto.

Semi boneless, honey glazed half duck with an orange sweet chili sauce over vegetable risotto.

Breaded boneless chicken breast stuffed with swiss cheese and imported ham, topped with a shiitake mushroom marsala cream sauce.

Chocolate and vanilla cake with cannoli cream and a drizzle of raspberry sauce. Finished with a rich chocolate ganache, served with gelato.

Chocolate and vanilla shells with a sweet ricotta filling.

Double chocolate layer cake with a creamy fudge center.

Housemade and traditional.

Housemade Italian almond cookies.

NY style cheesecake with red velvet cake in the center topped with butter cream & white chocolate curls.

Housemade with fresh carrots, walnuts and raisins, topped with cream cheese frosting.

Amaretto infused NY style cheesecake with graham cracker crust topped with a layer of chocolate ganache.

Seasonal berries and whipped cream.

Chocolate mousse topped with chocolate cake and fudge with an Oreo cookie crust.

Mascarpone custard topped with mixed berries in a sweet tart shell.