Donatello - Tampa, FL

Fresh Oyster

Avocado pear with shrimp and cocktail sauce

Squid salad with lemon and garlic vinaigrette

Thinly sliced Parma Prosciutto and melon

House paté

Freshly cut smoked salmon

Fresh tomato and mozzarella served with basil and vinaigrette

Thinly sliced raw beef tenderloin w/parmesan, onions & capers

Thinly sliced raw salmon served with arugola and mayonnese

Crispy fried baby calamari

Fresh mussels sautéed with parsley, garlic & wine-marinara or white wine sauce

Fresh oysters cooked in the shell with garlic, breadcrumbs and parsley

Fresh oysters cooked with spinach and cheese sauce

Mozzarella cheese, crisply fried with anchovies

Snails baked in mushroom caps with parsley and garlic butter

Chicken broth with home-made sausage and ham tortellini

Chicken broth with spinach, cheese and whisked egg

Fresh vegetable soup

The classical roman soup of beans and pasta

Caesar

House Salad

Broccoli salad

Country style fresh pasta stuffed with spinach and ricotta, served with cream cheese

Home-made green noodles with cream, mushrooms, imported Italian ham and a touch of tomato

Rolled fresh pasta stuffed with veal, mozzarella, glazed with besciamella and tomato sauce

Linguini with clams in a white or red sauce - a well known classic

Linguini in the traditional pesto sauce

Penne in tomato sauce with capers, olives and anchovies

Home-made tortellini filled with sausage, ham and cheese in tomato sauce with a touch of cream

Angel hair pasta with tomato and basil

Linguini with jumbo crab meat in a white wine or tomato sauce

Linguini with line Maine lobster in a light tomato sauce

Fresh grouper with tomato, onion, capers and black olives

Crispy fried scampi. Baby calamari, grouper, scallops and baby zucchini

Scampi cooked with mushrooms, garlic, tomato and white wine

Fresh poached salmon with shrimp and asparagus in a creamy white wine sauce

Dover sole

3 lbs. and up

Breast of chicken with mushrooms, peppers, tomato and a touch of garlic

Chicken breast sautéed and garnished with mushrooms. artichokes and zucchini

Chicken breast with eggplant and fontina cheese

Veal scaloppini with imported Italian ham, mushrooms and truffle in a light white wine sauce

Veal scaloppini cooked with fresh peppers, oregano, tomato and a touch of garlic

Veal scaloppini sautéed with prosciutto and fontina cheese

Veal scaloppini in a light sauce of lemon and butter

Veal shank with marrow bone, slowly braised in a delicate sauce, served with saffron risotto

Rack of lamb seared and baked with mustard and herb breadcrumbs, finished in a rosemary demiglaze sauce

Sautéed sirloin steak served with sweet peppers, oregano, mushrooms, olives and tomato

Two 7oz. medallions of beef tenderloin, the real Neapolitan way, with garlic, tomato and oregano sauce

Filet of beef with Madeira sauce and paté

Veal chop sautéed with mushrooms in Marsala wine

32oz. Porterhouse grilled with rosemary

Deep-fried baby zucchini

Cold asparagus, lemon dressing

Sautéed spinach

Sliced and sautéed mushrooms

Hot asparagus, butter and cheese

one thousand leaves cake

w/ fruit of the season

house salad

penne with tomatoes, red peppers, capers and olives

chicken breast garnished with zucchini, artichoke hearts and mushrooms in a white wine and sage sauce

veal scaloppini with fresh wild mushrooms in a marsala wine sauce

fresh poached salmon topped with shrimp and asparagus in a creamy white wine sauce

house salad

lightly breaded and pan-fried breast of chicken, served with a "tre colori" salad

veal with fresh wild mushrooms in a marsala wine sauce

fresh fish of the day

sautéed sirloin steak served with sweet red peppers, oregano, mushrooms, olives and tomatoes sauce

penne with mushrooms and peas in a pink sauce

breast of chicken with mushrooms, peppers, tomatoes and a touch of garlic

veal scaloppini with ham, mushrooms and truffle in a light white wine sauce

fresh fish of the day

medallions of beef tenderloin, the real neapolitan way, with garlic, tomato and oregano sauce

italian rice slowly cooked with a mix of wild mushrooms and parmesan cheese

linguine with jumbo lump crabmeat in a garlic, tomato and white wine sauce

veal scaloppini sautéed and garnished with asparagus, jumbo lump crab meat and hollandaise in a demiglasse sauce

scampi cooked with mushrooms, garlic, tomato and white wine sauce

medallions of beef tenderloin with black pepper, brandy and cream sauce