Alee's - Utica, NY

whole hot cherry peppers sautéed in olive oil with garlic, basil, oregano, fresh parsley, cannelloni beans and topped with seasoned bread crumbs.

roasted sweet red peppers served with genoa salami, kalamata olives and asiago cheese.

artichoke hearts sautéed in olive oil with garlic, lemon, white wine, asiago cheese and seasoned bread crumbs – available mild, medium or spicy hot.

calamari lightly dusted with alee’s special coating, deep fried and served with alee’s cocktail sauce.

italian greens sautéed in olive oil, garlic, capicola, cherry peppers and seasoned bread crumbs. available mild, medium or spicy hot.

alee’s signature prime rib prepared with our house recipe seasoning, slow roasted in special ovens designed to retain the meat’s natural juices and served au jus.

hand-cut (9-10 ounce) center filet mignon pan-seared and served with mushrooms, whipped potatoes and the chef’s choice of sauce.

tender rack of lamb with chef’s choice of preparation.

chicken breast sautéed in olive oil with mushrooms and finished in a rich creamy romano cheese sauce with a splash of lemon and white wine. served with cheese stuffed rigatoni.

breaded chicken breast layered with greens (mild, medium or hot) and topped with melted mozzarella.

thin pounded, floured, dipped in egg, sautéed and served with a white wine lemon butter sauce.

breaded in seasoned bread crumbs and sautéed, baked with alee’s marinara sauce and topped with melted mozzarella cheese.

tender cutlets sautéed in olive oil with capers, white wine, butter and fresh lemon juice.

tender chicken sauteed with onions, garlic, sweet, hot or mixed peppers, and mushrooms in a light tomato cream sauce – tossed with rigatoni.

a traditional italian seafood dish: whole clams, mussels and shrimp sautéed in a butter-lemon-white wine-garlic and olive oil sauce – served over linguine.

jumbo shrimp and scallops sautéed in olive oil with garlic, artichoke hearts, sun-dried tomatoes and kalamata olives (anchovies by request) – served over linguini – available mild, medium or spicy hot.

thin pounded, floured, dipped in egg, sautéed and served with a white wine lemon butter sauce.

haddock served fried, baked or oreganata.

haddock sautéed in olive oil with lemon, garlic, fennel, kalamata olives and italian plum tomatoes-choice of side.

haddock filet gently baked in olive oil, butter, lemon and white wine topped with spinach sautéed with black olives, romano and asiago cheeses.

jumbo shrimp sautéed in olive oil, garlic, fresh lemon juice, oregano, seasoned bread crumbs and a splash of white wine served over farfalle pasta.

jumbo shrimp sautéed in olive oil, garlic, oregano, white wine, butter, and fresh lemon juice – served over linguine.

pan seared shrimp and scallops sautéed with peppers, onions, garlic and mushrooms in a tomato-romano cheese- heavy cream sauce – tossed with rigatoni pasta.

fresh eggplant breaded, fried and topped with alee’s marinara sauce and melted mozzarella.

tortiglioni (a rigatoni style pasta) in a rich and creamy tomato-romano cheese-vodka sauce.

cheese stuffed rigatoni (9) served in alee’s marinara sauce and topped with melted mozzarella.

clams and shrimp sautéed in olive oil with green olives, capers, garlic, oregano and italian plum tomatoes – (anchovies by request) – served over linguine.

tender scallops sautéed in olive oil, garlic, oregano, white wine, sweet butter, and fresh lemon juice, served over linguine.

baby (unshelled) clams sautéed in olive oil, garlic, sweet butter, white wine, fresh lemon juice, and fresh parsley served over linguine.