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 scampi, stuffed mushrooms, stuffed pepper, stuffed eggplant, grilled scallops, and baked clams with white wine, extra virgin olive oil, lemon juice, served with our special marinara sauce.

Antipasti Freddi - a variety of assorted Italian meats, cheeses and vegetables served with vinaigrette.

Broshetta - fresh chopped tomato, mozzarella, basil, Italian seasonings & extra virgin olive oil served on toasted Italian bread.

Gambretti - large fresh shrimp, steamed and served chilled with a homemade cocktail sauce.

Mozzarella Carrozza - thick slices of fresh homemade mozzarella cheese, lightly breaded and served with your choice of plain, mild or hot marinara sauce.

Escargot Bourgugnon - snails, delicately prepared with tarragon, garlic, shallots, white wine, butter and a splash of Pernod.

Carpaccio - thinly sliced beef tenderloin served on a bed of arugula with shaved imported Parmigiano, fresh lemon and extra virgin olive oil.

Vongolo Casino - fresh clams topped with red, yellow & green peppers, garlic, shallots, tarragon, white wine, bacon and fresh squeezed lemon juice.

Vongole Oreganato - fresh opened clams topped with lightly breaded Italian seasonings, white wine, extra virgin olive oil and fresh squeezed lemon juice.

Minestre(Soup)

Tortellini in Brodo - Meat filled dumplings in chicken broth

Minestrone - Fresh Italian vegetable soup

Stracciatella Alla Fiorentina or Romana - Consomme', egg, Imported Parmigiano Reggian Cheese and Spinach

Zuppa Del Giorno - Chef's homeade soup of the day

Insalata (Salad)

Caesar - Romaine Lettuce blended with a tasteful Caesar dressing with capers, croutons, and grated Parmegian Cheese.

Verde Insalata Mixta - Assorted baby green mescolin served with a creamy homeade Italian dressing

Spinach - Fresh Spinach, sliced mushrooms, sauteed bacon, olive oil, and vinegar

Insalata Tri Color - Combination is arugula, endive, radicchio, with a balsamic vinaigrette dressing

Legumi (Vegetables)

Spinaci - Fresh Spinach sauteed in imported extra virgin olive oil and garlic

Broccoli - Fresh broccoli sauteed in imported extra virgin olive oil and garlic

Escarole - Fresh escarole sauteed in imported extra virgin olive oil and garlic

Pasta

Cannelloni -handmade crepes stuffed with ground chicken, veal, spinach, fresh vegetables and imported Parmigiano, topped with Bechamel sauce au gratin.

Gnocchi - handmade potato dumplings served with a choice of tomato or homemade Bolognese sauce.

Linguine con Vongole - linguine served with imported virgin olive oil, garlic, basil and fresh little neck clams.

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

Manicotti - handmade crepes stuffed with ricotta and mozzarella cheeses served with a fresh tomato sauce topped with Bechamel au gratin and imported Parmigiano.

Rigatoni Pastorella -combination of sweet and hot Italian sausage, white wine, peeled tomatoes, fresh basil, shallots and a touch of creamy ricotta served over rigatoni.

Vitello (Veal)

Contadina -sautéed thinly sliced veal, red, green, and yellow peppers, Italian sausage and garlic, served with a peeled tomato, basil and veal stock reduction sauce.

Marsala - sautéed thinly sliced veal served in a mushroom, veal stock reduction and Italian Marsala wine sauce.

Sicilian -sautéed veal scallopine topped with grilled eggplant, zucchini and melted mozzarella, served with a light Italian tomato sauce (filetto d'pomodoro).

Piccata - sautéed thin slices of veal served with a white wine, lemon and butter sauce.

Milanese - rack of veal, lightly breaded and sautéed and served, topped with a tri-color salad, extra virgin olive oil and a dash of balsamic vinegar.

Fiorentina -veal cutlet dipped in butter, sautéed and served on a bed of spinach with proscuitto, white wine, veal stock and mushrooms, topped with Bechamel au gratin.

Pollo (Chicken)

Cacciatori - sliced breast of chicken lightly sauteed in extra virgin olive oil with garlic, green, yellow and red peppers, Spanish onion, mushrooms, peeled tomato and fresh basil.

Sorrentino -lightly battered sauteed breast of chicken, served with prosciutto, grilled eggplant a touch of homemade tomato sauce, white wine and veal stock, topped with mozzarella cheese au gratin.

Piccata - breast of chicken sauteed and served with a white wine butter and lemon sauce.

Scarpariello - sliced breast of chicken with marinated red, green and yellow peppers, Spanish onion, sliced mushrooms, Italian sausage and garlic, sauteed in extra virgin olive oil, white wine, touch of balsamic vinegar and fresh lemon juice.

Marsala - sauteed thinly sliced chicken breast served in a mushroom, veal stock reduction and Italian Marsala wine sauce.

PESCE (Fish)

Scampi Marinara/Fra Diavolo -jumbo shrimp sautéed in extra virgin olive oil, garlic, peeled tomato and basil.

Pesce di Giorno - fish of the day - priced daily

MANZA (Beef)

Bistecca au Poivre - grilled sirloin steak with cracked black pepper corns served in a Bordelaise sauce.

Bisteca Pizzaiola - steak sautéed and served with yellow, green and red peppers, Spanish onion, sliced mushrooms, peeled tomato, white wine and Italian spices.

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