Pasta-Pasta - New York, NY

Chopped ripe tomatoes, fresh basil, and extra virgin olive oil over a garlic toast.

Fresh mozzarella, sliced tomato, and basil.

Eggplant rollatini. Thinly sliced eggplant rolled and stuffed with ricotta, spinach, and tomato sauce.

Crispy fried squid served with marinara sauce.

Cold Italian mix of meat and cheese.

Assortment of hot appetizer.

Littleneck clams baked with breadcrumbs.

Littleneck clams simmered in a white wine reduction or marinara sauce.

Chilled calamari, shrimp, bay scallops, lemon, parsley, and extra virgin olive oil.

Jumbo shrimp chilled. Served with cocktail sauce.

Lightly battered and gently fried.

Veal cutlet and breaded. Topped with melted mozzarella in a fresh tomato sauce.

Two boned veal cutlets sauteed in a light brown sauce consisting of Marsala wine and mushrooms.

Breaded veal cutlet and pan-fried. Topped with a mix of arugula, bell peppers, red onion, garlic, and tomato dressed with virgin olive oil.

Thin slices of veal. Topped with prosciutto, asparagus tips, and mozzarella. Then oven-baked in its own natural juices.

Thin slices of veal dipped in flour and egg sauteed in a lemon and white wine sauce.

Thin slices of veal sauteed in a white wine sauce with a touch of fresh tomato. Topped with eggplants, prosciutto, and melted mozzarella.

Filet of sole prepared with lemon, garlic, and olive oil--flame-broiled.

Filet of sole dipped in egg batter sauteed with lemon-butter sauce with fresh parsley.

Lightly dusted with flour and pan sauteed in lemon butter white wine. Topped with fresh almonds and toasted in the oven.

Broiled and topped with flavored breadcrumbs.

Dipped in flour and sauteed with lemon, butter, white wine, and fresh parsley.

Poached stovetop prepared with garlic, shallots, celery, white wine, and a touch of fresh tomato.

Jumbo shrimp sauteed with garlic, lemon, and butter. Served over rice.

Jumbo shrimp dipped in egg batter sauteed with lemon-butter sauce with fresh parsley.

Prepared in a light marinara sauce or spicy marinara sauce.

Prepared in a light marinara sauce or spicy marinara sauce.

Jumbo shrimp breaded and topped with melted mozzarella in a fresh tomato sauce.

Mixed seafood over linguine. Served with a light marinara sauce.

Twin seven-ounce lobster tails broiled and served with drawn butter.

Italian pasta and white bean soup.

Mixed vegetable soup in a tomato broth.

Meat tortellini served in a light chicken broth.

Italian egg drop soup.

Thinly sliced eggplant lightly fried in olive oil. Topped with melted mozzarella in a fresh tomato sauce.

Two center-cut pork chops pan-fried and sauteed with mixed cherry vinegar peppers.

Grilled Italian sausage sauteed in garlic and olive oil with fresh broccoli rabe.

Hand-carved prime cut.

Bone-in or boneless. Chicken scarpariello served with broccoli rabe, home-fried potatoes, peppers, and onions.

Romaine, tomato, cucumber, and red onion with Italian vinaigrette.

Romaine, croutons, and Caesar dressing consisting of creamy lemon, olive oil, egg yolk, and anchovy dressing.

Arugula, endive, and radicchio. Served in a tomato, red onion, and Italian vinaigrette.

Spring mix, Mandarin orange, walnuts, and Gorgonzola with Italian vinaigrette.

Served with mushrooms, bacon bits, red onion, and tomato with Italian vinaigrette.

Ziti pasta sauteed with broccoli spears, fresh tomatoes, garlic, and olive oil.

Ziti pasta served with a sauce of fresh cream, Parmesan, Gorgonzola, Bel Paese, and fontina cheese.

white or red clam sauce. Linguine pasta served with fresh littleneck clams sauteed with white wine, garlic, and fresh herbs.

Angel hair pasta served with a light sauce. Prepared with fresh mixed garden vegetables.

Rigatoni pasta with our chef’s secret sauce.

Small spiral pasta sauteed in a fresh tomato and meat sauce.

Ricotta filled large ravioli. Served in a fresh tomato sauce.

Traditional homemade pastas. Served in our chef’s fresh Ragu sauce.

Traditional homemade pastas. Served in our chef’s fresh Ragu sauce.

Classic sauce.

Thin sheet of homemade pasta rolled and stuffed with fresh ricotta, mozzarella, and spices. Served in a fresh tomato sauce.

Served with chunky fresh tomato.

Served with chunky fresh tomato and bacon.

Light cream sauce consisting of egg yolk and Parmesan cheese.

Cream sauce (made with egg yolk and Parmesan cheese) sauteed with shallots and bacon.

Sauteed with garlic and extra virgin olive oil.

Fresh tomato, cream, and prosciutto sauteed with vodka.

Basil, olive oil, Parmesan, and pignoli nuts.

Chicken cutlet and breaded. Topped with melted mozzarella in a fresh tomato sauce.

Two boned chicken breasts sauteed in a light brown sauce consisting of Marsala wine and mushrooms.

Sauteed chicken cutlets with a lemon-butter and white wine sauce.

Two boned chicken breasts topped with prosciutto, asparagus tips, and mozzarella. Baked in its own natural juices.

Bone-in or boneless. Small pieces of chicken on the bone. Prepared in a sauce of garlic and lemon.

Two boned chicken breasts sauteed in a white wine sauce with a touch of fresh tomato. Topped with eggplants, prosciutto, and melted mozzarella.

Breaded chicken cutlet and pan-fried. Topped with a mix of arugula, bell peppers, red onion, garlic, and tomato dressed with virgin olive oil.