Scarpinato Cucina & Catering - Turnersville, NJ

Sauteed shrimp in a garlic and olive oil sauce and garnished with long hots.

Lightly sauteed and topped with four cheeses in a rosa sauce.

Served with sautéed shrimp in a scampi sauce and garnished with long hots.

Skinless pork sausage sauteed with hot peppers, black olives, and fresh tomatoes in a garlic olive oil sauce.

Topped with four cheeses in a rosa sauce.

Shrimp, scallops, mussels, clams, and crabmeat in white or red sauce and served over linguini.

Lump crab meat imperial no fillers all crab meat.

Lightly sauteed, topped with lump crab meat, and garnished with asparagus.

Stuffed with lump crabmeat and broiled with garlic butter sauce.

Lightly egg battered and sauteed in scampi sauce and topped with lump crabmeat.

Sauteed shrimp in a garlic and olive oil sauce and garnished with long hots.

Broiled salmon topped with fresh honey with a dried cranberry glaze.

Lightly sauteed, topped with lump crab meat, and garnished with asparagus.

Lightly breaded and topped with mozzarella in a bed of marinara sauce.

Lightly sautéed in seasoned flour topped with prosciutto, sautéed spinach, dusted with sage, and sprinkled mozzarella in a demi glaze sauce.

Shrimp sauteed in spicy plum tomato sauce served over linguini.

Shrimp sauteed in roasted garlic sauce over linguini.

Lightly egg battered, sauteed, and topped with creamed spinach and mozzarella in a demi glaze sauce.

Lightly sauteed and topped with four cheeses in a rosa sauce.

Eggplant layered with veal served in a light marinara and topped with buffalo mozzarella.

Lightly egg battered and sauteed in a beef demi glaze, lemon, and garnished with sun dried tomatoes.

Lightly egg battered and sauteed in a beef demi glaze, lemon, butter, white wine sauce, and garnished with capers.

Lightly sauteed in marsala wine and mixed mushroom demi glaze sauce.

Lightly breaded and topped with mozzarella in a bed of marinara sauce.

Served with grilled shrimp, roasted peppers, croutons, and grated sharp provolone.

Shrimp, scallops, and crab meat tossed in romaine lettuce with roasted peppers, cherry tomatoes, and cucumbers in a light Italian dressing.

Served with sautéed shrimp in a scampi sauce and garnished with long hots.

Lightly sauteed in seasoned flour topped with prosciutto, sauteed spinach, dusted with sage, and sprinkled mozzarella in a demi glaze sauce.

Lightly egg battered and sauteed in a beef demi glaze, lemon, and garnished with sun dried tomatoes.

Lightly sauteed in marsala wine and mixed mushroom demi glaze sauce.

Lightly egg battered, sauteed in a beef demi glaze, lemon, butter, white wine sauce, and garnished with capers.

Eggplant layered with chicken served in a light marinara and topped with buffalo mozzarella.

Lightly breaded and topped with mozzarella in a bed of marinara sauce.

Lightly egg battered, sauteed, topped with creamed spinach, and mozzarella in a demi glaze sauce.

Topped with cream spinach in a demi glaze sauce.

Chopped romaine lettuce, garnished with sharp provolone, roasted peppers, seasoned croutons, and topped with fresh chicken cutlets. Side Caesar dressing.

Fresh spring mix garnished with fresh baby mozzarella. Topped with chicken cutlets and fresh bruschetta with a balsamic reduction drizzle. Side dressing available.

Chopped romaine lettuce, garnished with roasted peppers, crumbled blue cheese, red onion rings, and topped with grilled or chicken cutlets in buffalo sauce.

Sauteed prosciutto with peas in light alfredo sauce over tortellini.

Served with grilled chicken, roasted peppers, croutons, and grated sharp provolone.

Fettuccini tossed with sauteed bacon and a touch of alfredo sauce and eggs.

Fresh baby spinach, garnished with fresh red onion, bacon, tomatoes, mushrooms, hard boiled eggs, crumbled blue cheese, and topped with grilled chicken with a side of white balsamic Dijon vinaigrette.

Topped with four cheeses in a rosa sauce

Served with sundried tomatoes in a lemon sauce.

Served in a rosa sauce.

Served with capers, lemon, and butter in a white wine sauce.

Layered with eggplant and topped with fresh mozzarella in a san marzano sauce.

Gnocchi tossed in roasted garlic, fresh basil, and San Marzano tomatoes.

Five lump crab puffs served with a spicy cocktail sauce.

Lightly breaded and topped with mozzarella in a bed of marinara sauce.

Half head of romaine heart drizzled with seasoned lemon olive oil, grilled, and topped with a lump of crabmeat scampi.

Six served with a side of our zesty BBQ horseradish sauce.

Large portabella mushroom marinated in balsamic reduction grilled, sliced, topped with sauteed spinach, and lump crabmeat.

Six fresh mushrooms topped with lump crabmeat and broiled in a garlic olive oil sauce.

Freshly sauteed peas in your choice of sauce (red or white).

Topped with cream spinach in a demi glaze sauce.

Served with blackened chicken, mushrooms, hard boiled eggs, tomatoes, blue cheese, and bacon in a white balsamic honey mustard vinaigrette.

Fresh roasted garlic and olive oil over linguini.

Six. Served with a spicy cocktail sauce.

Tender scallops wrapped in hickory smoked bacon served in a horseradish barbecue sauce.

Served in a rosa sauce.

Served with capers, lemon, and butter in a white wine sauce.

Red or white over linguini.

Layered with eggplant and topped with fresh mozzarella in a san marzano sauce.

In spicy fresh tomato sauce or in garlic wine sauce.

Served with sundried tomatoes in a lemon sauce.

With peas and prosciutto alfredo.

With basil cream sauce.

Red or white over linguini.

Tender fresh calamari rings lightly seasoned and tossed with long hot pepper rings.

One dozen littleneck clams steamed in roasted garlic sauce with fresh tomatoes, fresh long hots, black olives, and herbs.

Four stuffed long hots with sausage, Andy Boy broccoli rabe, sharp provolone, herbs, and spices.

Two per order. Two thin slices of eggplant circles lightly breaded filled with layers of Impastata ricotta, spinach, and prosciutto. Topped with mozzarella over a Pomodoro sauce.

Six fresh local clams on the half shell with a mixture of peppers, onions, bacon, and garnished with fresh mozzarella.

Baked, skinned eggplant lightly sauteed, filled with thinly sliced prosciutto, and impastata ricotta served in san marzano sauce

Freshly sautéed peas in your choice of sauce (red or white).

Four breaded chicken cutlets served with famous hot sauce.

Eight smelt filets lightly floured and sauteed in roasted garlic lemon sauce.

Fresh roasted garlic and olive oil over linguini.

Fresh, tender sweet Italian sausage, sauteed in garlic and fresh basil sauce, and on a bed of fresh any boy broccoli rabe.

Baby portobello mushrooms stuffed with fresh ground chicken mixed with red peppers, shallots, and blue cheese drizzled with light alfredo sauce.

A mini meatball filled with mozzarella, wrapped in risotto, lightly breaded served in fresh, and light tomato sauce.

Served with anchovies.

Sliced buffalo mozzarella garnished with fresh basil in a balsamic reduction.

Served with fresh marinara.