Liberatores Ristorante & Catering - Sykesville, MD

Romaine, iceberg, tomatoes, cucumbers, olives, red onions, genoa salami, ham, and provolone tossed in our creamy house dressing topped with steamed gulf white shrimp.

Romaine and iceberg lettuce, tomatoes, olives, cucumber, onions, and pepperoncini.

Grilled salmon over fresh greens, arugula, mushrooms, croutons, hard-boiled egg, and bacon with a tomato vinaigrette.

A classic salad.

Classic iceberg topped with bleu cheese, diced tomatoes, and bits of bacon.

Slightly blackened chicken is served on our house salad.

House salad topped with feta cheese and olives.

Mixed greens tossed in a light balsamic vinaigrette dressing with celery, mushrooms, and tomatoes topped with shaved parmesan cheese.

Served in one size equivalent to one bowl.

Served in one size equivalent to one bowl.

Tender and delicious.

Homemade meatballs baked with ricotta.

Served with soy sauce, wasabi, and pickled ginger.

Tomatoes, fresh mozzarella, fresh basil, and extra virgin olive oil.

Tender and delicious.

Tomatoes, onions, basil, garlic, and extra virgin olive oil on toasted bread.

In a lemon and garlic white wine sauce served in an angel hair nest.

Garlic, onions, and basil in a marinara sauce.

Dusted with parmigiana drizzled with spicy sriracha.

Sopressata, asiago, gorgonzola, imported parmigiana, roasted peppers, olives, and roasted garlic.

Chopped clams, garlic, peppers, and bacon.

Sautéed with prosciutto, tomato, and a touch of red wine served with garlic toast for dipping.

A timeless classic. Served with a side of pasta.

Chicken breasts sautéed in a white wine lemon sauce with rosemary topped with fresh spinach and mozzarella cheese. Served with a side of pasta.

Simmered in a light marsala wine sauce with mushrooms. Served with a side of pasta.

Lightly breaded. Topped with ripe sliced tomatoes, mozzarella cheese, and marsala sauce. Served with a side of pasta.

Sautéed in a light marsala wine sauce, mushrooms, onions, and a hint of bacon. Dante's favorite. Served with a side of pasta.

Two chicken breasts sautéed with asparagus, mushrooms, and onions topped with jumbo shrimp, sliced tomato, and fresh mozzarella. Served with a side of pasta.

Chicken breast sautéed with artichoke hearts and diced tomatoes topped with prosciutto and mozzarella with a hint of fresh sage in a lemon wine sauce. Served with a side of pasta.

Simmered with tender eggplant, olives, capers, and amatriciana. Served with a side of pasta.

In a rich and creamy white sauce.

Penne tossed in a vodka sauce with blackened chicken and bleu cheese crumbles.

Layered with meat sauce, ricotta, mozzarella, and parmigiana cheese.

Penne pasta in a vodka cream sauce, fresh spinach, sun-dried tomatoes, and parmigiana cheese.

Topped with tomato sauce.

Layers of eggplant topped with mozzarella cheese and served with a side of pasta.

Saucer-shaped pasta baked with fontina cheese, sweet Italian sausage, spinach, tomatoes, and mushrooms. Finished with white truffle oil.

Fresh tomatoes basil sautéed slivers of sausage. Topped with mozzarella dante's favorite.

Medley of tender mushrooms with creamy risotto, shaved asiago, and a hint of truffle oil.

Served over grilled zucchini with a balsamic glaze and a hint of limoncello.

Blend of amatriciana alfredo and pesto sauce.

Fresh clams are chopped and simmered with extra virgin olive oil, garlic, and a hint of bacon.

A classic.

Sauteed with diced peppers and onions in a lightly spiced marinara.

Fresh salmon fillet baked with butter and basil served with creamy parmesan risotto.

Seven-ounce lobster tail cut into bite sizes and three jumbo shrimp in a brandy cream sauce with a touch of garlic over linguine.

Served over linguini.

Spicy. Served over linguini.

Mussels, clams, calamari, and shrimp in a light marinara sauce. Served over linguini.

Shrimp, mussels, calamari, and clams with risotto in a white wine seafood stock.

Lemon wine sauce, feta, kalamata olives, and spinach over linguini.

Tender breaded shrimp lightly fried topped with tomato sauce and melted mozzarella cheese.

A timeless tender classic. Served with a side of pasta.

Sautéed in a white wine lemon sauce with rubbed sage and topped with prosciutto and mozzarella garnished with spinach. Served with a side of pasta.

Veal sautéed with mushrooms in a marsala sauce. Served with a side of pasta.

Tender center cut served with cabernet wine sauce. Served with roasted potatoes and vegetables.

14-ounce New York strip topped in a mushroom demi-glaze. Served with roasted potatoes and vegetables.

Marinated in a zesty blend of parsley, chopped garlic, lemon, red-wine vinegar, and fresh herbs. Served with roasted potatoes and vegetables.

Twin five-ounce filets stacked with portobello mushrooms, fresh mozzarella, and sliced tomato on a bed of spinach. Served with roasted potatoes and vegetables.

Served with melted mozzarella cheese.

Tender chicken breast with melted mozzarella and marinara.

Served with lettuce, tomato, fried onions, hots, and mayo.

Served with lettuce, tomato, Italian dressing, onions, and hots lightly toasted.

Mushrooms, peppers, and marinara sauce.

Delicious. Served with onions and sherry wine.

Chicken sautéed with prosciutto mozzarella in a light wine sauce.

Served with lettuce, tomato, and mayonnaise.

Served with lettuce, tomato, and mayonnaise.