Pappadellas Menu

The following is a sample of our main dining menu.
Our actual menu is more extensive and always includes specials of the day.

Antipasti (Appetizers)

Antipasti Caldo
Grilled shrimp, scallop, stuffed mushroom, pepper and eggplant, and baked clam served with white wine, butter and garlic light marinara sauce.

Antipasti Freddi
A variety of assorted Italian meats, cheeses, and giardiniera vegetables.

Bruschetta
Fresh chopped tomato, mozzarella, basil, herbs, and olive oil served on toasted Italian bread.

Gamberetti
Large fresh shrimp, steamed and served chilled with a homemade cocktail sauce.

Mozzarella Carozza
Thick slices of fresh, homemade mozzarella cheese, sliced bread and served with marinara sauce.

Escargot Bourguignon
Snails, delicately prepared with tarragon, garlic, Shallot, white wine, butter, and Pernod sauce.

Carpaccio
Thinly sliced beef tenderloin served on a bed of Arugula with shaved imported Parmigiano cheese, lemon juice, and extra virgin olive oil.

Vongole Casino
Fresh clams topped with chopped red, yellow and green Peppers, garlic, shallots, tarragon, white wine, bacon and freshly squeezed lemon juice.

Vongole Oreganata
Fresh opened clams topped with lightly breaded Italian seasoning, white wine, extra virgin olive oil and lemon juice.

Raw Half Shell with Cocktail Sauce

Minestre (Soup)

Tortollini in Brodo
Meat-filled dumplings in homemade chicken broth.

Minestrone
Fresh Italian vegetable soup

Stracciatella Alla Fiorentina or Romana
Consommé, egg, imported Parmegiano Reggiano cheese and spinach or parsley.

Zuppa del Giorno
Chef’s homemade soup of the day.

Insalata (Salad)

Caesar
Romaine lettuce blended with a tasteful Caesar dressing with capers, croutons, and grated Parmegiano cheese.

Verde Insalata Mixta
Assorted baby green mesclun served with a creamy homemade Italian dressing.

Spinach
Fresh spinach, sliced mushrooms, sautéed bacon, olive oil and vinegar.

Insalata Tri-color
Combination on Arugula, endive and radicchio with a balsamic vinaigrette dressing.

Legumi (Vegetables)

Spinaci
Fresh spinach sautéed in imported extra virgin olive oil and garlic.

Broccoli
Fresh broccoli sautéed in imported extra virgin olive oil and garlic.

Escarole
Fresh escarole sautéed in imported extra virgin olive oil and garlic.

Pasta

Cannelloni
Homemade crepes stuffed with ground chicken, veal, spinach, fresh vegetables, and imported Parmigiano, topped with béchamel sauce au gratin served with vegetables.

Manicotti
Homemade crepes stuffed with ricotta and mozzarella cheese served with fresh tomato-basil sauce, topped with béchamel sauce au gratin and imported parmesan cheese with vegetables.

Linguini con Vongole with Red or White Sauce
Linguini served with imported extra virgin olive oil, garlic, basil, and fresh little-neck clams.

Cheese Ravioli
Creamy ricotta cheese-filled ravioli served with a fresh tomato and basil sauce.

Gnocchi
Homemade and handmade potato dumplings served with tomato basil sauce.

Rigatoni Pastorella
Combination of sweet and hot Italian sausage, white wine, peeled tomatoes, shallots, and a touch of creamy ricotta cheese.

Rigatoni with Broccoli & Sausage
Sautéed broccoli, Italian sweet and hot sausage, garlic and olive oil.

Pappadella Pesto Genovese
Homemade pappadella pasta with pesto sauce with basil, pine nuts, garlic, extra virgin olive oil, Pecorino Romano and Parmesan cheeses.

Pollo (Chicken)

Parmegiana
Breast of chicken battered nice and thin lightly breaded, topped with melted Mozzarella cheese served with tomato-basil sauce and capellini pasta. (Available with gluten free)

Milanese
Breast of chicken battered nice and thin lightly breaded and sautéed in extra virgin olive oil topped with a tri-color salad, and a marinated balsamic vinaigrette.

Cacciatore
Sliced breast of chicken lightly sautéed in extra virgin olive oil with garlic, green and red peppers, Spanish onions, mushroom, peeled tomatoes and fresh basil over capellini pasta.

Sorentino
Lightly battered breast of chicken, served with prosciutto, eggplant, a touch of tomato sauce, white wine and veal stock, topped with mozzarella cheese au gratin with vegetables.

Piccata
Breast of chicken sautéed and served with a white wine, butter and lemon sauce with vegetables.

Scarpariello
Sliced breast of chicken with marinated red and green peppers, spanish onions, mushroom, Italian sweet and hot sausage, garlic, sautéed in extra virgin olive oil, white wine, veal deglazed, a touch of vinegar and fresh lemon juice over capellini.

Marsala
Sautéed thinly sliced chicken breast served in a mushroom veal stock reduction and Italian Marsala wine sauce with vegetables.

Pesce (Fish)

Shrimp Marinara or Fra Diablo (spicy)
Jumbo shrimp sautéed in extra virgin olive oil, garlic, white wine, fish stock, Italian peeled tomato, and basil served over capellini.

Broiled Shrimp Scampi
Butterflied jumbo shrimp sautéed with garlic, Italian herbs, lemon, butter, and white wine over capellini pasta.

Sole Munier
Pan-seared sole with olive oil, lemon juice, white wine butter sauce and vegetables.

Pesce Del Giorno (Fish of the day)

Vitello (Veal)

Parmegiana
Veal battered nice and thin lightly breaded, topped with melted Mozzarella cheese served with tomato-basil sauce and pasta.

Contadina
Sautéed thinly sliced veal scaloppini with red and green peppers, onions, mushroom, Italian sweet and hot sausage, white wine, olive oil, garlic, veal stock, light marinara sauce over pasta.

Marsala
Sautéed thinly sliced veal scaloppini served in a mushroom, veal stock reduction and Italian Marsala wine sauce with vegetables.

Piccata
Sautéed thinly sliced veal scaloppini served with a white wine, lemon juice and butter sauce with vegetables.

Milanese
Veal cutlet lightly breaded and sautéed in extra virgin olive oil, topped with a tri-color salad and a dash of balsamic vinaigrette with vegetables.

Fiorentina
Veal cutlet dipped in butter-egg, sautéed and served on a bed of spinach with prosciutto, white wine, veal stock and mushroom, topped with Béchamel au gratin sauce with vegetables.

MANZA (Beef)

Bisteca au Poivre
New York sirloin steak with cracked black pepper corns, served in a traditional Bordelaise sauce with Barolo wine and vegetables.

New York Sirloin Steak
New York sirloin steak cook to perfection topped with sautéed onions and mushrooms, served au jus with vegetables.

Bisteca Pizzaiola
New York sirloin steak served with fresh sautéed pepper, onion, mushroom, and garlic in extra virgin olive oil, a touch of white wine, peeled tomato, Italian herbs and spices over capellini pasta.

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