Pat's Italian Restaurant - Johnston, RI

Crisp romaine hearts tossed with our homemade creamy parmigiana dressing. Topped with homemade croutons and Parmesan cheese.

Fresh baby spinach, red onions, crumbled Gorgonzola cheese, candied walnuts, and dried cranberries. Served with a honey lime vinaigrette.

An arrangement of vine-ripened tomatoes, Narragansett fresh mozzarella, and roasted red peppers, drizzled with extra virgin olive oil and topped with fresh basil. Seasoned with oregano, salt, and pepper.

Crisp romaine lettuce and mixed greens topped with apple slices, golden raisins, dried cranberries, candied walnuts, and Gorgonzola cheese.

Homemade blend of Arborio rice, spinach, and mozzarella cheese. Rolled in bread crumbs and fried golden brown. Served with our tomato-basil sauce.

Silver dollar mushrooms filled with our signature crab meat stuffing.

Homemade mozzarella triangles, double breaded and fried golden brown. Served with our tomato-basil sauce.

Hand-battered squid rings, fried golden brown and served with hot pepper rings or a sweet and spicy sauce.

All-Natural ground beef, onions, peppers, and mozzarella cheese. Served with our tomato-basil sauce.

Homemade with a sweet crab meat filling, seasoned with red bell peppers, onions and spices; breaded, baked and served with our homemade remoulade sauce

Platter for two or proscuitto di Parma, sweet Veneta soppressata, artisanal cheeses, mixed olives, stuffed peppers, caper berries, and grilled artichoke hearts.

One dozen plump little neck clams sautéed with garlic, white wine, and clam juice. Comes with your choice of red or white sauce. Served with toast points.

Jumbo shrimp coated in coconut shavings and deep-fried golden brown. Served with our sweet and spicy Thai chili sauce.

The combination of ground chicken with the citrus overtones of lemongrass and other Asian flavors make for an intoxicating mix. Served with a sweet mango sauce.

All-natural breaded chicken cutlet, hand-breaded and stuffed with a blend of spinach, Narragansett mascarpone, and Parmesan cheeses. Topped with fresh Narragansett mozzarella and proscuitto di Parma, then finished with a delicious Marsala sauce.

All-natural sautéed chicken breast topped with prosciutto di Parma, fresh Narragansett mozzarella cheese, tomato slices, hot pepper rings, and garlic. Finished in a spicy white wine sauce.

All-natural chicken breast topped with fresh spinach, roasted red peppers, and fresh Narragansett mozzarella cheese. Finished in a white wine sauce.

All-natural chicken cutlet, hand-breaded and topped with Narragansett ricotta cheese, breaded eggplant, and mozzarella cheese. Baked in our tomato-basil sauce.

All-natural chicken cutlet, hand-breaded and topped with our tomato-basil sauce and melted mozzarella cheese.

All-natural chicken tenders sautéed golden brown then smothered in a delicious mushroom and Marsala wine sauce.

All-natural chicken tenders sautéed golden brown in a light egg batter. Topped with a creamy lemon butter sauce.

All-natural chicken tenders, sautéed golden brown and tossed with kalamata olives, artichoke hearts, sun-dried tomatoes, and roasted red peppers. Served over your choice of pasta.

Hand-breaded veal cutlet topped with our tomato-basil sauce and melted mozzarella cheese.

Hand-breaded veal cutlet topped with Narragansett ricotta cheese, breaded eggplant and mozzarella cheese. Baked in our tomato-basil sauce.

Tender cubed veal, braised and tossed with pasta in our tomato-basil sauce. Add peas, mushrooms, or both.

Tender top-round veal dipped in a light egg batter and sautéed golden brown; topped with a creamy lemon butter sauce.

Tender veal sautéed golden brown. Topped with our delicious mushroom and Marsala wine sauce.

All-natural 14 oz. choice sirloin steak, grilled to your liking and topped with a rich blend of Gorgonzola cheese and caramelized onions.

Hand-breaded veal cutlet, stuffed with a blend of spinach, Narragansett ricotta, mascarpone, and freshly grated Romano cheeses, topped with fresh Mozzarella and prosciutto di Parma. Finished with a delicious mushroom Marsala sauce.

All-natural top round of beef, rolled and filled with a stuffing of prosciutto di Parma, imported provolone, herbs, and bread crumbs. Baked in our tomato-basil sauce until tender and served over the pasta of your choice.

Pan-seared pork chop topped with an apple brandy sauce of raisins and apples. Served with an apple and onion risotto.

Tender all-natural beef braised with carrots, celery, and onions. Simmered for hours in Burgundy wine and fresh veal stock reduction. Finished with a touch of our tomato-basil sauce and set upon a bed of our delicate homemade pappardelle pasta.

Ridged lasagna noodles layered with a blend of mozzarella, Narragansett ricotta, and freshly grated Parmesan cheeses, and all-natural ground beef. Topped with our tomato-basil sauce.

Homemade half-moon shaped pasta filled with a blend of spinach, Narragansett ricotta, mascarpone, and freshly grated Parmesan cheese. Your choice of sauce: tomato-basil or pink sauce.

Hand-breaded eggplant, baked with mozzarella cheese and topped with our tomato-basil sauce.

Hand-rolled potato gnocchi served with your choice of sauce: tomato-basil, pink, or Alfredo.

All-natural chicken tenders, sautéed golden brown and tossed with sweet Italian sausage, mushrooms, and your choice of pasta in a spicy pink sauce.

Homemade pastas: radiatore, pappardelle, rigatoni House pastas: penne, thin spaghetti, bowtie Choice of pasta: tomato-basil, pink, Alfredo, aglio-olio.

Homemade rigatoni pasta tossed in a bolognese sauce; made with ground veal, all-natural ground beef, and pork. Finished with freshly grated Romano cheese.

Jumbo cheese ravioli tossed in our homemade tomato-basil or pink sauce.

Hand-breaded eggplant, layered with a blend of spinach, mascarpone and Narragansett ricotta cheeses, baked with mozzarella cheese and topped with our tomato-basil sauce.

Fresh Atlantic cod, baked in cream sherry and our homemade herbal butter. Sprinkled with lemon pepper and a butter crumb topping.

Pasta tossed with all-natural sea scallops, shrimp, fresh spinach, sun-dried tomatoes, and mushrooms in a spicy pink sauce.

Lobster meat, shrimp, and all-natural sea scallops sautéed in a spicy tomato sauce. Served over your choice of pasta.

Ravioli filled with a stuffing of lobster meat, crab meat, red peppers, and cracker crumbs. Topped with a lobster meat pink sauce.

Four jumbo shrimp filled with our signature crab meat stuffing and baked in cream sherry and our homemade herbal butter.

Filet of flounder, dipped in a light egg batter, then sautéed golden brown and topped with a creamy lemon butter sauce.

One dozen plump little necks and whole baby clams in a tomato-basil or white wine sauce. Served over a bed of thin spaghetti pasta.

Calamari, whole little neck clams, all-natural scallops, shrimp, spinach, and sun-dried tomatoes tossed in a creamy pink risotto.

Calamari, all-natural sea scallops, shrimp, little necks, and baby clams in a red or white sauce. Served over a bed of pasta.

Sliced meatball, Narragansett ricotta, mozzarella cheese, tomato-basil sauce. Sprinkled with grated Parmesan cheese.

Garlic, sliced native tomato, basil, and fresh Narragansett mozzarella. Drizzled with extra virgin olive oil and a sweet balsamic reduction.

Fresh proscuitto di Parma, caramelized onions, and basil over a fig jam sauce. Topped with a blend of Gorgonzola, Romano, and mozzarella cheeses. Drizzled with a fig balsamic reduction.

All-natural chicken breast thinly sliced and layered with tomato, fresh Narragansett mozzarella and topped with chopped tomato, extra virgin olive oil, and fresh basil. Finished with a sweet balsamic reduction.

Crispy panko encrusted all-natural chicken breast set atop a light and tangy citrus buerre blanc style sauce, topped with a fresh mesclun salad tossed with artichokes, diced tomatoes, and fire roasted red peppers. Finished with a sweet balsamic reduction.

Red or Pink sauce

Homemade

radiatore, rigatoni, or pappardelle with tomato-basil or pink vodka sauce (add $1.95 per person)

with tomato-basil or pink vodka sauce

chicken, lightly battered in egg and topped with a lemon butter sauce

with wild mushrooms and peas

sautéed chicken tenders, olives, artichoke hearts, roasted red peppers, and sun-dried tomatoes in a light creamy sauce

radiatore, rigatoni, or pappardelle with tomato-basil or pink vodka sauce (add $1.95 per person)

with tomato-basil or pink vodka sauce

with fresh porcini mushrooms and peas

Topped with: diced tomatoes and fresh mozzarella, caramelized onions and gorgonzola, spinach and feta.

Jumbo shrimp served with cocktail sauce

bite-sized risotto rice balls, filled with spinach and cheese, fried to perfection