Polpo Ristorante - Avalon, NJ

BABY ARUGULA, MIX OF BEETS, MIX OF FRUITS, FETA CHEESE, PROSCIUTTO DI PARMA, BALSAMIC DRIZZLE

BREADED FRIED BURRATA SERVED IN A LIGHT TOUCH OF MARINARA SAUCE

HOMEMADE SACCHETTI STUFFED WITH RICOTTA CHEESE AND TRUFFLE OIL SERVED WITH LOBSTER MEAT, JUMBO SHRIMP, BABY SPINACH, COGNAC BRANDY BLUSH SAUCE

FILET OF FLOUNDER FRANCESE SAUTEED WITH CRAB MEAT, CAPERS, CHERRY TOMATOES, LIMONCELLO SAUCE

LAMB SHANK OVER FETUCHINI PASTA

GRILLED OCTOPUS, ARTICHOKES, AND RED ONIONS SERVED WITH A LEMON PESTO EMULSION

P.E.I MUSSELS SAUTÉED IN A GARLIC WHITE OR MARINARA SAUCE

SLICES OF TOMATO, LONG HOT PEPPERS, AVOCADO AND FRESH MOZZARELLA TOPPED WITH BASIL AND EXTRA VIRGIN OLIVE OIL

FRESH FRIED CALAMARI, CHERRY PEPPERS, GOAT CHEESE, AND SHRIMP SERVED WITH A SIDE OF MARINARA SAUCE

CLAMS SAUTÉED IN A GARLIC WHITE OR MARINARA SAUCE

ROMAN ARTICHOKES WRAPPED WITH SPECK SERVED WITH A SIDE OF HORSERADISH DIPPING SAUCE

BURRATA CHEESE WITH PROSCIUTTO, ROASTED PEPPERS AND MIXED OLIVES

ASK YOUR SERVER FOR BRUSCHETTA OF THE DAY

ITALIAN SAUSAGE RAGU, CANELLINI BEANS, BROCCOLI RABE, SHAVED PARMESAN

Romaine lettuce with caesar dressing and shaved parmigiana

HEIRLOOM MIXDED CHEERY TOMATOES, FETA CHEESE, OLIVES, RED ONION AND SWEET PEPPERS

Baby spinach tossed with gorgonzola, pine nuts, and crispy pancetta in a raspberry vinaigrette

REG & GOLDEN BEETS, AVOCADO, GOAT CHEESE, BABY ARUGULA, ORANGES, WALNUTS , BALSAMIC DRIZZLE

WATERMELON, FETA CHEESE, MINT, BALSAMIC DRIZZLE

CHILLED JUMPO SHRIMP SERVED WITH A CLASSIC COCKTAIL SAUCE

OCTOPUS, MIXED PEPPERS, OLIVES, FINGERLING PATATOES, CAPERS WITH A DRESSING OF LEMON JUICE AND OLIVE OIL

HOMEMADE POTATO PASTA W/ PANCETTA, BLACK PEPER, GRATED PECERINO ROMANO CHEESE AND EGG

HOMEMADE POTATO PASTA IN A CREAMY GORGONZOLA SAUCE

HOMEMADE POTATO PASTA IN A LIGHT BLUSH SAUCE GARNISHED WITH FRESH MOZZARELLA CHEESE

PENNE PASTA WITH PANCETTA & PEAS IN A VODKA ROSE CREAM SAUCE

CHEESE RAVIOLI WITH PANCETTA, CHERRY TOMATOES, SAGE PINOT GRIGIO SAUCE

SPAGHETTI PASTA WITH PANCETTA, RED ONION, ROMANO-PECORINO IN A SPICY MARINARA SAUCE

SPAGHETTI, BLACK PEPPER, PECORINO ROMANO CHEESE, BUTTER SAUCE

HOMEMADE POTATO GNOCCHI, ITALIAN SAUSAGE, BROCCOLI RABE, CHERRY TOMATOES IN A WHITE WINE SAUCE

ANGEL HAIR PASTA TOSSED WITH JUMBO LUMP CRAB MEAT & CAPERS IN A LIGHT MARINARA SAUCE

EGG FETTUCCINE PASTA SAUTÉED WITH SHRIMP, BABY SPINACH AND DICED TOMATOES IN A WHITE WINE SAUCE

HOMEMADE GNOCCHI WITH CRAB MEANT AND PEAS IN LIGHT CREAMY SACUE

LINGUINI PASTA TOSSED WITH SHRIMP, CALAMARI, MUSSELS, & CLAMS IN A MARINARA OR GARLIC WHITE WINE SAUCE

LINGUINI PASTA SAUTÉED WITH CLAMS & FINISHED IN A GARLIC WHITE WINE SAUCE

LINGUINI PASTA SAUTÉED WITH SHRIMP, IN A SPICY MARINARA SAUCE

I PENNE PASTA SAUTÉED WITH JUMBO SHRIMP IN A BASIL-ROSE COGNAC CREAM SAUCE

CHICKEN CUTLET TOPPED WITH PROSCIUTTO, SPINACH, & MOZZARELLA FINISHED IN A COGNAC DEMI-GLAZE

CHICKEN BREAST DIPPED IN EGG, SAUTÉED WITH CAPERS IN SERVED LEMON WHITE WINE

LIGHTLY BREADED PAN-SEARED CHICKEN CUTLET TOPPED WITH ARUGULA DRIZZLED IN LEMON OLIVE OIL

LIGHTLY BREADED CHICKEN CUTLET BAKED WITH FRESH MOZZARELLA CHEESE TOPPED WITH MARINARA SAUCE

CHICKEN BREAST SAUTÉED WITH MUSHROOMS IN A MARSALA DEMI-GLAZE

VEAL MEDALLIONS SAUTÉED WITH PORCINI MUSHROOMS & PROSCIUTTO, TOPPED WITH MOZZARELLA & FINISHED IN A COGNAC DEMI-GLAZE

VEAL MEDALLIONS DIPPED IN EGG, SAUTÉED WITH CAPERS IN LEMON WHITE WINE SERVED

VEAL MEDALLIONS SERVED WITH CRAB MEAT, ASPARAGUS, MOZZARELLA CHEESE IN A COGNAC BRANDY BLUSH SAUCE

PARMIGIANA LIGHTLY BREADED VEAL MEDALLIONS BAKED WITH FRESH MOZZARELLA CHEESE & MARINARA SAUCE SERVED OVER A SIDE OF SPAGHETTI

VEAL MEDALLIONS SAUTEED WITH WILD MUSHROOMS, PEPPERS IN A MARSALA DEMI-GLAZE

BREADED VEAL CHOP TOPPED WITH MOZZARELLA CHEESE IN MARINARA SAUCE

FILLET BRANZINO, ARTICHOKES, CAPERS, LEMON WHITE WINE WITH A SIDE OF BROCCOLI RABE

GRILLED LARGE MEDITERRANEAN SHRIMP DRESSED WITH LEMON AND EXTRA VIRGIN OLIVE OIL

FILET OF SALMON, CARAMELIZED ONIONS, OLIVES, CAPERS, LIGHT MARINARA

ITALIAN ARBORIO RICE SAUTÉED WITH JUMBO SHRIMP IN A BASIL-ROSE COGNAC CREAM SAUCE

ITALIAN ARBORIO RICE WITH SHRIMP, CALAMARI, MUSSELS, & CLAMS IN A MARINARA OR GARLIC WHITE WINE SAUCE

ITALIAN ARBORIO RICE SAUTÉED WITH SHIITAKE, PORCINI, & REGULAR MUSHROOMS IN A LIGHT TRUFFLE CREAM SAUCE

BRUSSELS SPROUTS BAKED WITH BREAD CRUMBS, PINE NUTS, TRUFFLE OIL AND STRACHIATELLA CHEESE

SAUTEED IN GARLIC OIL SAUCE

PLEASE CHOOSE PASTA AND SAUCE

HOMEMADE FRIES WITH TRUFFLE OIL AND PARMIGIANA

LAYERS OF ESPRESSO DRENCHED LADYFINGERS SEPARATED BY MASCARPONE CREAM AND DUSTED WITH COCOA POWDER

CANNOLI SHELL FILLED WITH A TRADITIONAL SICILIAN CANNOLI CREAM

A CREAMY, RICH NEW YORK CHEESECAKE SITS ON A GRAHAM CRACKER BASE

MOIST CHOCOLATE CAKE FILLED WITH DARK CHOCOLATE FROSTING AND DECORATED WITH CHOCOLATE FLAKES

REFRESHING LEMON GELATO MADE WITH LEMONS FROM SICILY, SWIRLED TOGETHER WITH LIMONCELLO SAUCE

Zabaione cream center, surrounded by chocolate gelato and caramelized hazelnuts, topped with cocoa powder.

MOIST CHOCOLATE CAKE WITH A HEART OF CREAMY RICH CHOCOLATE WITH A SCOOP OF HOMEMADE GELATO