Taormina Restaurant - Kenilworth, NJ

Fresh mozzarella, roasted peppers, sliced tomatoes, extra virgin olive oil, and fresh basil.

Marinated fresh white anchovies, over fennel, and olives.

Octopus, potatoes, Sicilian olives and purple onions, arugula, and lemon vinaigrette dressing.

Traditional Caesar salad.

Romaine, tomatoes, purple onions, white balsamic dressing, and shaved Parmigiano.

Romaine, frisee, and radicchio lettuce, pears, goat cheese, toasted almonds, and white balsamic vinaigrette.

Shrimp sautéed in our special spicy marinara.

Served with house marinara.

Fried long hot peppers with shaved Parmigiano Reggiano.

Calf’s tripe, slow-cooked with onions, carrots, celery, fresh tomato, and chopped sausages.

Beef and pork meatballs in ragu sauce with fresh ricotta cheese.

Fried brochette of bread, mozzarella cheese, lemon caper sauce.

Fresh short rigatoni, ground sausage, mozzarella cheese, vodka sauce.

Homemade potato dumplings, garlic, olive oil, fresh tomato, and basil.

Penne tossed with eggplant, tomatoes, basil, shaved aged ricotta.

Handmade ricotta cavatelli with broccoli, garlic, extra virgin olive oil.

Large rigatoni with traditional meat sauce.

Thin linguine, garlic, Manila clams, extra virgin olive oil.

Angel hair, shrimp, garlic, capers, Gaeta olives, and fresh tomatoes.

Shrimp in a spicy marinara sauce over linguini.

Veal pounded with seasoned breadcrumbs, topped with tricolor salad and shaved Parmigiano cheese, or Parmigiana style with penne pasta. Enough for 2.

Milk-fed veal, in white wine sauce, topped with sage, imported prosciutto, and melted mozzarella cheese.

Pan-seared Parmigiano-crusted chicken breast, sauteed with lemon, white wine, vermouth, and topped with fried artichoke hearts.

Chicken pounded with seasoned breadcrumbs, topped with tricolor salad and shaved Parmigiano cheese, or Parmigiana style with penne pasta.

Boneless Chicken and sliced sausages sautéed in a balsamic sauce with garlic. Served with roasted potatoes.

Beef cutlet stuffed with seasoned breadcrumbs, Parmigiano cheese, pine nuts, prosciutto, ragu sauce with cavatelli pasta.

Porkchop, garlic breadcrumb crust, hot cherry peppers, and vinegar.

Filet of salmon, grilled and set over arugula, fennel and fresh oranges, drizzled with balsamic glaze.

Jumbo Shrimp baked with thick breadcrumbs in white wine and lemon, served with roasted potatoes.