E & V Ristorante - Paterson, NJ

Clams stuffed with shrimp, scallops, and fresh crabmeat.

Calamari, scallops, baby shrimp, chunks of salmon and mussels.

Combination of baby shrimp, shitake mushrooms, button mushrooms, and artichoke hearts sauteed with prosciutto and butter in white wine with a touch of marinara sauce and served over fettuccine.

Sauteed baby shrimp, cannellini beans, garlic, and oil.

Sauteed shitake mushrooms in a garlic and olive oil marinara sauce.

In a spicy creamy marinara sauce.

Light marinara, homemade mozzarella, topped with shaved Parmigiano.

Sauteed in white wine, topped with fresh roasted peppers and mozzarella.

Breaded veal cutlet topped with arugula, diced tomato, and radicchio.

Veal scallopini served over sauteed escarole topped with mozzarella.

Veal scallopini sauteed in white wine and fresh tomatoes topped with mozzarella.

Served over linguine.

Served over linguine.

Served over linguine.

Clams, mussels, calamari, shrimp. Served over linguine.

Served over linguine.

Served over linguine.

Served over linguine.

Served over linguine.

Served over sauteed escarole.

Served over sauteed escarole.

Baby shrimp, cannellini beans, red onions, roasted peppers, extra virgin olive oil, and balsamic vinegar.

1/2 shell.

Clams stuffed with shrimp, scallops, and fresh crabmeat.

Combination of calamari, baccala, scallops, and shrimp served over tossed greens.

Broccoli, romaine, arugula, spinach, roasted peppers, fresh mozzarella, hard-boiled egg, tomato, and cucumber topped with extra virgin dressing.

Combination of baby shrimp, shitake mushrooms, button mushrooms and artichoke hearts sauteed with prosciutto and butter in white wine with a touch of marinara sauce.

In a creamy pink sauce with assorted vegetables.

Broccoli in a garlic and oil sauce with fresh diced tomatoes.

Pancetta and onion in a spicy tomato sauce.

Diced fresh mozzarella and shaved Parmigiano Reggiano.

In a spicy cream marinara sauce.

Stuffed with fresh mozzarella and ricotta, served in marinara sauce.

Anchovies capers and olives.

Sauteed shitake mushrooms in a garlic and oil marinara sauce.

Chunks of chicken breast sauteed in butter, white wine with onions, mushrooms, hot and sweet peppers, sausage, and potatoes.

Chicken breast sauteed in lemon, wine, butter, and capers.

Breaded chicken fried then covered with red sauce and parmigiana cheese.

Chicken breast sauteed in butter and marsala wine with fresh mushrooms.

Chicken cutlets served in a fine red sauce with mushrooms, peppers, onions, and potatoes.

Chunks of chicken breast sauteed with white wine, butter, onions, mushrooms. peppers, and potatoes.

Scallopini topped with eggplant and mozzarella in a light white wine and marinara sauce.

Breast of chicken sauteed in butter, white wine, and artichoke hearts.

Boneless chicken breast and lightly breaded shrimp topped with tomato sauce and mozzarella.

Sauteed in white wine, topped with fresh roasted peppers and mozzarella.

Topped with diced tomatoes, pignoli nuts, and fresh basil salad.

Breaded veal cutlet with arugula, diced tomatoes, and radicchio.

Veal scallopini served over sauteed escarole and topped with mozzarella.

Veal scallopini sauteed in lemon, wine, butter, and capers.

Veal scallopini sauteed in marsala wine with prosciutto and sage over spinach topped with homemade mozzarella.

Scallopini dipped in egg and sauteed in a light butter and lemon sauce.

Scallopini topped with eggplant and mozzarella in a light white wine and marinara sauce.

Breaded veal fried then covered with red sauce and parmigiana cheese.

Thinly sliced veal stuffed with prosciutto and mozzarella sauteed in marsala sauce with carrots and mushrooms.

Veal scallopini prepared in an egg batter, topped with prosciutto and mozzarella in a marsala wine sauce.

Veal scallopini with fresh mushrooms, a touch of butter and marsala wine.

Scallopini sauteed in applejack brandy and topped with sliced apple.

Calamari, scallops, baby shrimp, chunks of salmon and mussels.

Jumbo shrimp in a spicy cream sauce served over linguine.

Sole poached in white wine, clam juice and marinara sauce with mussels and clams sauteed with garlic, olive oil, and fresh basil.

Served over broccoli rabe.

Fresh clams, mussels, calamari, scallops, and shrimp prepared in marinara sauce served over linguine.

Same as above but prepared in your choice of red or white clam sauce served on a bed of lettucine.

Served over linguine.

Sea scallops sauteed in garlic, butter, and white wine served over linguine.

Sea scallops in a light tomato sauce served over linguine.

Jumbo shrimp sauteed in olive oil, garlic, hot crushed pepper seed marinara, and basil sauce.

Jumbo shrimp sauteed in olive oil, garlic, and fresh basil marinara sauce served over linguine.

Jumbo shrimp prepared in a garlic, white wine, and butter sauce served over linguine.

Breaded jumbo shrimp fried and topped with marinara sauce, grated cheese, and mozzarella.

Lightly breaded filet stuffed with fresh crabmeat served with a side of pasta or salad.

Sea scallops, shrimp, filet, and clams oreganato.

Rolled and stuffed with assorted cheeses, herbs, and spices prepared in a red sauce.

Rolled and stuffed with assorted cheeses, herbs, and spices prepared in a red sauce.

4 pieces.