Casantica Italian Restaurant

Fresh selected PEI mussels sautéed in EVOO, garlic, white wine, and fresh herbs.

Sliced daily, very lightly dusted with flour, then golden fried.

Fresh burrata served in a carved tomato and rounded with arugula and prosciutto di parma.

Cherry tomato, fresh basil, garlic with EVOO drizzled over slightly toasted bread.

Thinly sliced filet mignon over arugula and shavings of Parmiggiano, capers and truffle oil.

Romaine lettuce tossed with caesar dressing, topped with shaved Parmiggiano and croutons.

Fresh arugula with cherry tomatoes and shaved parmiggiano dressed with EVOO and lemon.

Fresh spinach leaves, topped with sliced mushrooms and crispy bacon served with a red wine vinegar dressing.

Homemade strozzapreti pasta in a cheese and eggs batter sauce, with sautéed pancetta.

Homemade fettuccine pasta with clams, white wine, garlic, EVOO, and herbs.

Homemade fettuccine pasta with PEI mussels, clams, shrimps, and calamari in a light tomato sauce.

Homemade lobster ravioli, served in a very light creamy tomato sauce.

Homemade pappardelle pasta in a traditional bolognese ragù tomato sauce.

Homemade pappardelle pasta in a delicious lamb ragù tomato sauce.

Homemade garganelli pasta sautéed with mixed veggies, EVOO, garlic, and a touch of pepper.

Thin cut chicken breast, sautéed in a white wine sauce with fresh mozzarella, served with spinach.

Served with one side of pasta. Flour dusted chicken breast, sautéed and then finished in our mushroom marsala sauce.

Served with one side of pasta. Deep fried chicken breast, with a light breading, finished with marinara sauce and mozzarella cheese.

Served with one side of pasta. Flour dusted chicken breast, sautéed in butter, white wine, and sage delicious sauce, topped with prosciutto di parma and fresh mozzarella cheese.

Fresh branzino butterfly style sautéed in a light white wine, butter, and fresh herbs sauce, garnished with fresh mixed veggies.

Wild fresh salmon sautéed in a light sauce with white wine, EVOO, cherries tomatoes, black olives, capers, and garlic, garnished with fresh mixed veggies.

Yellow fin tuna wrapped in a crust of sesame seeds, seared with EVOO than served with a bell pepper mayo, garnished with fresh mixed veggies.

Served with one side of pasta. Sautéed veal scaloppine in a champignon marsala sauce.

Served with one side of pasta. Pan fried veal cutlet thinly prepared with bread crumb based coating topped with special marinara sauce and mozzarella.

Served with one side of pasta. Veal scaloppine sautéed in butter, lemon, capers, with white wine for a light delicious meal.

Served with one side of pasta. Flour dusted veal scaloppine, sautéed in butter, white wine, and sage delicious sauce, topped with prosciutto di parma and fresh mozzarella cheese.