Garofalo's Restaurant - Scarborough, ME

spicy to a fault; our recipe blends ground beef, pork, and veal, dried habeneros, fresh jalapenos, and our boldest italian spices; served with marinara sauce and grated parmesan

fresh maine bangs island mussels (1lb.) tossed with pancetta, grape tomatoes, garlic, and white wine

pan-fried fresh maine crab with bell peppers, onions, and herbs; served with a caper and tarragon aioli and coleslaw

crisp-fried calamari tossed with red onions, fresh herbs, balsamic vinegar, and shaved asiago cheese

lobster mac and cheese, lobster corn chowder, and a mini lobster roll

with gnocchi, basil and fresh ricotta

romaine hearts tossed with a lemon caesar dressing, inn-made garlic croutons, and shaved parmigiano reggiano cheese

fresh iceberg lettuce wedges topped with inn made bleu cheese dressing, tomatoes, and a fried roscuitto chip

with walnuts, gorgonzola cheese, truffle oil and honey

provolone and proscuitto-stuffed finger peppers, feta-stuffed cherry peppers, crispy proscuitto, vine-ripe tomato slices, fresh mozzarella, parmigiano reggiano, pine nuts, and other fresh ingredients; drizzled with herb oil and a balsamic reduction; small for one person

served with sautéed maine lobster meat, whipped potatoes and a port wine sauce

fresh grilled atlantic salmon served with fresh fennel, minced shallots, and sambuca liqueur

italian sausage sautéed with little neck clams, tossed in a rustic campanian style puttanesca sauce and linguini, finished with a sprinkle of parmesan and served with grilled garlic bread

fresh baked haddock new england style, with lobster stuffing, and lightly topped with a lobster cream sauce

lobster, shrimp, scallops, asparagus, and spinach risotto in a lobster cream sauce

if you like hot! this dish is for you! –gemelli pasta, shrimp, and andouille sausage; sautéed in a jalapeno cream sauce infused with white wine; garnished with parmigiano reggiano

served with a gorgonzola cheese sauce and a twice baked potato with proscuitto

pork shank braised with vegetables, white wine and broth served with a cannellini ragu

tenderized chicken breast, breaded, shallow-fried and topped with our inn made marinara sauce and mozzarella; served over linguine

fresh scallops, shrimp, bangs island mussels, and lobster sautéed together then tossed with extra virgin olive oil, chopped garlic, and linguine; topped with fresh parmigiano reggiano