Pasta Palazzo

Ricotta filled potato dumplings with your choice of sauce.

Vegetarian. Bowties with creamy Alfredo sauce and black pepper.

Corkscrews with chicken, sundried tomatoes, mushrooms, and cream.

Ricotta filled ring-shaped pasta with your choice of sauce.

Served with parmesan and homemade croutons. Vegetarian.

Penne with meat sauce, mushrooms, herbs and parmesan.

Served with tomato basil sauce and garlic toast.

Jalapeno and ricotta stuffed dumplings with roasted red pepper puree.

Shells with Italian sausage, red bell peppers, marinara and ricotta.

Layers of ladyfingers soaked in coffee and brandy with powdered chocolate and mascarpone cheese.

Vegetarian. Toasted with garlic butter.

Tomatoes and red onions with tangy balsamic vinegar and fresh basil on grilled bread.

Served with lemon - herb vinaigrette.

Served with garlic toast.

Served with lemon - herb vinaigrette. Vegetarian.

Served with tomato basil sauce and garlic toast.

Vegetarian. With tomatoes and red onions. With your of balsamic vinaigrette or creamy bleu cheese dressing.

Chunky tomato soup with arborio rice, dill, and a touch of cream.

Served with parmesan and homemade croutons. Vegetarian.

Vegetarian. Cucumbers, tomatoes, onions, feta cheese, and red wine vinaigrette on a bed of mixed greens.

Vegetarian. Grilled zucchini, eggplant, red, and green peppers on mixed greens.

With grilled red bell peppers, fontinella cheese, and pesto-mayo. Served with a side salad of mixed greens.

Served with marinara sauce and melted fontinella cheese. Served with a side salad of mixed greens.

With tomatoes, fresh mozzarella, basil and olive oil. Served with a side salad of mixed greens.

Vegetarian. Grilled peppers, zucchini, eggplant, goat cheese, and pesto-mayo. Served with a side salad of mixed greens.

With pesto-mayo, fresh tomato and fontinella cheese. Served with a side salad of mixed greens.

Vegetarian. Spaghetti with home-made tomato sauce.

Vegetarian. Angel hair with a sauce of chunky fresh tomatoes, basil, garlic, and olive oil.

Vegetarian. Bowties with creamy Alfredo sauce and black pepper.

Vegetarian. Long, flat strands with a puree of basil, pine nuts, Parmesan and olive oil and a splash of cream.

Vegetarian. Shells with spinach, Gorgonzola cheese, cream, and fresh tomatoes.

Vegetarian. Penne with tomatoes, eggplant, fresh mozzarella, and basil. Lightly spicy.

Vegetarian. Bowties with fresh tomatoes, basil, goat cheese, and pine nuts.

Vegetarian. Penne with porcini, portabella and white mushrooms in a marsala cream sauce.

Shells with Italian sausage, red bell peppers, marinara and ricotta.

Penne with Italian sausage, portabella mushrooms, and marinara topped with melted fontinella cheese.

Spaghetti with calamari, scallops, shrimp, and tomato-white wine sauce.

Vegetarian. Corkscrew noodles with a rich, creamy cheese sauce.

Corkscrews with chicken, sundried tomatoes, mushrooms, and cream.

Penne with meat sauce, mushrooms, herbs and parmesan.

Ricotta filled potato dumplings with your choice of sauce.

Jalapeno and ricotta stuffed dumplings with roasted red pepper puree.

Ricotta filled ring-shaped pasta with your choice of sauce.

Ricotta and spinach filled pasta squares with your choice of sauce.

Penne with chicken, zucchini, broccoli, and tomatoes in a tomato white wine sauce.

Vegetarian. Spaghetti with grilled eggplant, peppers, zucchini, spinach, broccoli, tomatoes, and basil in a tomato white wine sauce.

Linguine with bay scallops in a lightly spicy tomato and basil white wine sauce

Chicken and spinach ravioli in tomato gorgonzola sauce.

Roasted red pepper fettuccine with shrimp, spinach & fresh tomatoes in gorgonzola cream sauce.

Risotto with chicken, mushrooms and broccoli in sundried tomato cream sauce.

Side of steamed broccoli.

Side of sautéed spinach.

Prepared with butter or olive oil.

Let us surprise you with a delicious dessert.

Layers of ladyfingers soaked in coffee and brandy with powdered chocolate and mascarpone cheese.