Via Ponte Ristorante Siciliano - Stockton, NJ

Linguine pasta with your choice of sauteed butter clams or PEI mussels, garlic, olive oil, fresh chopped parsley, a splash of white wine, and a touch of tomato paste.

Pappardelle pasta (similar to fettuccine pasta only wider) with sauteed onion, tomato sauce, pancetta bacon, a touch of heavy cream, fresh chopped parsley, and Parmigiano-Reggiano cheese.

Linguine pasta with sauteed calamari, garlic, olive oil, hot pepper flakes, plum tomato, cuttlefish black ink sauce, a splash of white wine, and fresh chopped parsley (no cheese with this dish).

Fusilli pasta (spiral-shaped to capture all of the delicious flavors of the sauce) with sauteed broccoli rabe, garlic, extra virgin olive oil, red pepper flakes, and oil-cured black olive.

Fusilli pasta with a delicious combination of fresh Mediterranean sardines, fennel, almonds, onion, pine nuts, raisins, olives, and a touch of tomato paste. Topped with toasted bread crumbs (no cheese with this dish).

Seasoned ground beef sauteed with carrot, celery, and onion. Then slow-cooked in tomato sauce and lightly tossed. With pappardelle pasta, ricotta, and pecorino romano cheeses.

Tortellini pasta filled with veal and ground beef. Sauteed with mushrooms, peas, pancetta bacon, plum tomato, basil, olive oil, a splash of white wine, and a touch of tomato paste.

Linguine pasta with sauteed mussels, clams, shrimp, calamari, garlic, olive oil, plum tomatoes, fresh chopped parsley, a ladle of savory fish broth, a touch of tomato paste, and a splash of white wine.

Ricotta cheese-filled gnocchi with sauteed prosciutto ham, fresh pesto oil, and sun-dried tomatoes.

Pan-fried eggplant layered with fresh mozzarella cheese, tomato sauce, and then baked. Topped with fresh basil and pecorino romano cheese.

Fresh pasta sheets filled and rolled with seasoned ricotta cheese. Then baked with tomato sauce, pecorino romano cheese, and Besciamella sauce.

Half-moon-shaped pasta filled with prosciutto ham, mozzarella, and gorgonzola cheeses. Then sauteed with portobello mushrooms, onion, a tomato, and gorgonzola sauce.

Fresh mussels sauteed with garlic, olive oil, parsley, a splash of white wine, and a touch of tomato paste. Served with fresh lemon on the side.

Tender calamari lightly floured and pan-fried to a crispy golden brown. Served with fresh lemon and marinara sauce on the side.

Paper-thin slices of prosciutto ham, soppressata salami, bocconcini mozzarella cheese, eggplant caponata, artichokes, mixed olives, orange slices, pecorino-romano cheese, roasted red peppers, and all drizzled with fresh basil oil.

Grilled eggplant marinated in extra virgin olive oil. Served with roasted red peppers, mixed olives, fresh mozzarella cheese, and drizzled with fresh basil oil.

Little-neck clams sauteed with garlic, olive oil, oregano, a splash of white wine, and a touch of tomato paste. Topped with toasted bread crumbs (seasoned with slivered almonds and pine nuts), fresh lemon on the side.

Shrimp marinated in a delicate mixture of lemon juice, oregano, olive oil, and lightly dusted. With bread crumbs and then grilled. Served with fresh vegetables of the day.

Sea scallops sauteed with garlic and olive oil. Then finished with a sun-dried tomato and basil sauce. Served with fresh vegetables of the day.

Tender veal scaloppine lightly seasoned and floured. Sauteed with onions, mushrooms, and dry marsala wine.

Tender veal scaloppine lightly seasoned, floured, and sauteed with onions, mushrooms, and dry marsala wine.

Tender veal scaloppini lightly floured and sauteed. With oil-cured olives, onion, plum tomato, oregano, and a splash of red wine. Topped with mozzarella cheese and finished in the oven.

Tender veal scaloppini lightly floured and sauteed. With oil-cured olives, onion, plum tomato, oregano, and a splash of red wine. Topped with mozzarella cheese and finished in the oven.

Tomato sauce, mozzarella cheese, and fresh basil.

Tomato sauce, mozzarella cheese, mushroom, prosciutto ham, roasted pepper, and artichoke.

Tomato sauce, gorgonzola, mozzarella, and pecorino romano cheeses.

Tomato sauce, mozzarella cheese, and anchovies.

Plum tomatoes, mozzarella cheese, mussels, clams, shrimp, garlic, and parsley.

Tomato sauce, mozzarella cheese, onion, mushroom, sun-dried tomato, pepper, artichoke, and kalamata olive.

Mozzarella cheese, ricotta cheese, garlic, and spinach or broccoli rabe.

Tomato sauce, mozzarella cheese, ricotta cheese, grilled eggplant, and fresh basil.

Plum tomatoes, roasted garlic, and oregano.

Tomato sauce, mozzarella cheese, goat cheese, sausage, and broccoli rabe.

Tomato sauce, mozzarella cheese, prosciutto ham, salami, sausage, and pancetta.

Tomato sauce, arugula, bufala mozzarella cheese, and prosciutto ham.

Calzone filled with mozzarella and ricotta cheese. Tomato sauce served on the side.

Oven-roasted potatoes and fresh string beans dressed. With extra virgin olive oil, lemon, and a splash of red wine vinegar. Then tossed with fresh mint.

A fresh and crisp salad of romaine lettuce and mixed field greens. Lightly dressed in extra virgin olive oil, fresh lemon, and a splash of red wine vinegar.

Crisp romaine lettuce tossed with homemade caesar dressing. Topped with cubes of toasted semolina bread and anchovies.

Thinly sliced fresh fennel, cherry tomatoes, and mixed olives. Lightly tossed with extra virgin olive oil, lemon, olives, and fresh mint.