Mozzarella In Carrozza Alla Romana

sliced fresh buffalo mozzarella wrapped in prosciutto lightly breaded, pan sautéed and served with a tomato basil couli'.

Calamari Sicilian Style

fresh baby calamari dipped in buttermilk, crispy fried, tossed in aromatic white wine garlic sauce, roasted pepper, hots, calamata olives, capers and sundried tomatoes.

Eggplant Rollatini

franchaise slices of eggplant, rolled with spinach mornay oven baked with mozzarella cheese served with a rosa sauce.

Lumache Ubriache

drunken style escargot, marinated in - (can you guess which liqueurs?) and finished with olive oil, garlic, herbs, chopped roasted almonds and a touch of tomato, oven baked. joseph's favorite way to serve escargot.

Antipasto Casalingo

assorted tapas of air dried imported parma prosciutto, marinated long stem artichokes, roasted peppers, aged provolone, mandragone tomato - buffalo mozzarella, mama's famous polenta, olives, hot pepper shooters served on a bed of arugula and drizzled with olive oil and balsamic reduction.

Gamberoni Alla Barese

sautéed jumbo shrimp, broccoli rabe, and roasted peppers, in garlic olive oil with crispy herb polenta croquettes and fresh mozzarella.

Roasted Peppers - Bagna Cauda

from joseph's home town- an old recipe of fresh roasted peppers with a piedmont region typical "bagna cauda" sauce.

Clams & Mussels Baked

baked white or red marinara sauce/ mozzarella cheese.

Funghi Trentino

array of wild mushrooms sautéed with roasted garlic, pine nuts, scallions, and sundried tomatoes, touch of brown sauce, served with three pesto garlic crostini.

Warm Summer Salad

an array of fresh grilled seasonal vegetables served warm on fresh baby lettuce with marinated tomatoes, roasted pepper salad, extra virgin olive oil and balsamic reduction.

"heart Smart" Salad

fresh arugula, sliced tomatoes, buffalo mozzarella, avocado, with extra virgin olive oil and balsamic reduction dressing. topped with sundried cranberries and roasted pine nuts.

Tortellini Pavarotti

tricolor cheese tortellini folded in a butter & thyme, sage herb, artichoke hearts and sundried tomatoes, finished in a light white wine cream sauce & parmigiano cheese. note: mama bertina prepared this dish especially for luciano pavarotti at his request!

Mezze Maniche Calabrese

half rigatoni folded with broccolie rabe, sausage, canellini beans, escarole, in roasted garlic - wine wine and shaved asiago.

Famous "penne Mama"

penne pasta folded & sautéed in extra virgin olive oil, garlic, sage, prosciutto ham, caramelized onions, peas, flambéed with cognac and marsala wine rosa sauce finished with parmigiano cheese and lightly baked with mozzarella.

Ravioli Del Giorno

chef daily creation of fresh homemade ravioli.

Pappardelle Piemontese

slowly cooked pulled short ribs of beef, wild mushrooms, espagnole brown sauce, parmigiano cheese and truffle oil.

Penne "my Way"

saut ed shrimp and chicken tenders, in fresh garlic, olive oil, spinach, caramelized onions, mushrooms, hot peppers, gorgonzola cheese, in a white wine sage cream sauce folded with penne.

Gnocchi Light As A Cloud -"hand Rolled Potato Dumplings"

choose from my favorite 3 sauce's - bava, folded in a butter sage cream sauce fontina cheese and broccoli. "very famous northern italian dish." genovese basil pesto, or napoletana fresh plum roma tomatoes with basil.

Lobster Ravioli

served in a lemon scampi sauce.

Fettuccine Rustiche

homemade fettuccine, shaved italian mild sausage, portobello mushrooms, fresh basil, caramelized garlic in a blush marinara sauce.

Cotechino Italiano

only at mama mia's - imported rustic italian sausage from piemonte region, slowly roasted served over a lentil salad crispy polenta in a milanese sauce. (this dish is also served at mario batali's restaurant. note: traditional dish from joseph's hometown!

Vitello Di Parma

veal cutlet lightly breaded, pan fried, topped with roma tomato, marinara sauce , and baked with fresh mozzarella.

Bracciole Di Verona

beef bracciole filled with sausage, wild mushrooms, roasted garlic, and fresh herb bread crumbs, simmered in a brown, tomato red wine sauce. served with homemade ravioli, roasted polenta and vegetables.

Anger Flat Iron Steak

stone grilled served with caramelized shallots, wild mushrooms, in a port wine demi glaze.

Traditional Veal Medallions Or Breast Of Chicken

marsala style, piccante, or fran aise.

Costata Di Vitello Aglio/olio Rosmariano

stone grilled 16oz nature veal chop marinated in garlic, olive oil, and rosemary, served with mama's famous brown sauce.

Carr Di Agnello

stone grilled rack of lamb encrusted with herb bread crumbs and finely chopped shallots and glazed with honey dijon mustard then oven roasted over our brown sauce.

Maile Farcito Aux Poivre

lightly dusted filet of pork with pepper corn, filled with prosciutto, fontina cheese, toasted herbs crumbs, brandy marinated dry cherries, served with a aux poivre sauce.

Branzino Saline Siciliano

fresh imported mediterranean sea bass encrusted with rock salt & lemon/herb oven baked infused olive oil herbs.

Bouillabaisse/pescatrice Zafferano

shrimp, clams, mussels, scallops, and fish, sautéed with shaved fennel julienne vegetables, anise court bouillon white wine herbs diced roma tomato saffron, grilled garlic bread over black squid ink linguini.

Gamberoni / Granchio Fra Diavolo

shrimp / jumbo lump crabmeat spicy marinara, fresh basil trenette.

Salmone Farcito Petrale

filet of atlantic salmon filled with shrimp, crab mornay, sautéed in virgin olive oil, over julienne red roasted peppers and spinach aglio/olio white wine lemon butter sauce.

Linguini & Clams Alla Sciacca

fresh clams sautéed in garlic, olive oil, fresh herbs, in marinara or white sauce. sicilian way with toasted herb bread crumbs.

Risotto Del Giorno - Chef Daily Risotto Creation.

Pollo Di Parma

fresh breast of chicken lightly breaded then topped with roma tomato marinara sauce baked with fresh buffalo mozzarella.

Pollo Alla Olive Ucria

sautéed chicken breast in a white wine & green olive sauce garnished with oven roasted cherry tomatoes and calamata olives.

Pollo Aurora

sautéed breast of chicken & jumbo shrimp - asparagus, artichoke hearts and fresh herbs in a white wine, balsamic reduction.

Anatra Ai Fichi Agro/dolce

half partially deboned roasted duckling rubbed with a citrus ginger honey glaze. complemented with a sweet and sour fig sauce, served with risotto.