Rosie’s Bistro Italiano Menu

mixed greens, tomatoes, mozzarella, almonds and Calamata olives

Fresh mozzarella, tomato, basil and balsamico

arugula, pear, goat cheese, pecans and sun-dried cranberries

chopped arugula, endive, radicchio, fennel and roasted peppers

iceberg Caesar salad tossed with sun-dried tomato

(main course) avocado, apples, chickpeas,olives,tomato, pecans and mixed greens

(main course) grilled salmon and shrimp over mixed greens with fresh tomato and roasted asparagus

(main course) thin boneless chicken breast pan grilled, topped with endive, avocado, onions, and vinaigrette

(main course) thinly sliced salmon pan-seared, topped with asparagus, avocado, grape tomatoes, lemon dressing

soup of the day

stuffed eggplant with spinach, ricotta and tomato-béchamel

baked fresh mozzarella, wrapped with prosciutto, roasted tomato and herb coulis

fried calamari with a zesty tomato dipping

grilled imported octopus over baby arugula

baked zucchini blossoms stuffed with sheep’s milk ricotta over tomato coulis

sauteed shrimp in wine sauce toped with seasoned breadcrumbs

sushi yellow fin with citrus-sesame confetti over avocado

arugula, pear, goat cheese, pecans and sun-dried cranberries

(main course) avocado, apples, chickpeas,olives,tomato, pecans and mixed greens

steamed Prince Edward Island mussels with a smooth wine pesto sauce (no nuts)

baked zucchini blossoms stuffed with sheep’s milk ricotta over tomato coulis

artichoke bottoms, shiitake mushrooms, white truffle oil and crumbled parmesan

onion, garlic, fresh tomato and basil

vodka, pancetta and peas in a pink sauce

fettuccine tossed with seasoned sausage meat in a light tomato basil sauce (NO gluten-free option for this dish)

tossed with fresh tomato, basil, mini veal meatballs and chopped fresh mozzarella

linguine, wild mushrooms, artichoke, garlic, pancetta and white truffle

imported baby clams, garlic and delicate clam broth

ribbon pasta with beef, ricotta, mozzarella and tomato-béchamel (NO gluten-free option for this dish)

ribbon pasta with vegetables ricotta, mozzarella and tomato-bechamel

meat and cheese stuffed pasta tossed with baby peas and prosciutto cotto in a smooth cream sauce; herb and roasted tomato drizzle

penne with chicken, sun-dried tomato sauce, Calamata olives, pignoli and arugula

homemade four cheese ravioli with tomato basil sauce, garnished with mascarpone drizzle

fettuccine tossed with shrimp and pancetta in a pink vodka sauce

sausage, broccoli rabe, hot cherry peppers and sun-dried tomato, in a lite consommé (NO gluten-free option for this dish)

black linguini, tender calamari and mussels in herb infused tomato sauce

homemade four cheese ravioli with tomato basil sauce, garnished with mascarpone drizzle

meat and cheese stuffed pasta tossed with baby peas and prosciutto cotto in a smooth cream sauce; herb and roasted tomato drizzle

penne with chicken, sun-dried tomato sauce, Calamata olives, pignoli and arugula

imported baby clams, shrimp, scallops, arugula and tomato broth

Imported arborio rice of the day

smooth tomato sauce

with shrimp, scallop and crabmeat stuffing, garnished with roasted corn relish and dijonnaise drizzle

caprese with fresh mozzarella, tomato, soppressata, roman artichokes, Portobello mushroom, Calamata olives, aged balsamic and extra virgin olive oil

chopped iceberg, green apple, honey-gorgonzola dressing, golden raisins, and pecans

little necks () dusted with Italian seasoned breadcrumbs and pancetta baked with a lemon wine sauce

vegetarian eggplant meatballs () seasoned with a touch of garlic, onion, Romano cheese and Italian parsley, garnished with fresh mozzarella and toasted pignoli nuts baked in a tomato cream sauce, herb drizzle

oz butterflied on the bone with vinegar peppers, garlic, lemon wine sauce; served with sauteed string beans and mashed potatoes

braised short rib ravioli with a smooth tomato basil sauce garnished with mascarpone drizzle and mozzarella confetti

imported baby clams, shrimp, scallops and calamari in a lite tomato broth, over fettucine

Chicken & Shrimp Martini- combo of Parmigiana crusted white meat chicken and Gulf shrimp sautéed in a lemon Chardonnay sauce garnished with julienne asparagus and tomato, served with mashed potatoes

mild North Atlantic filet pan roasted with Gavi wine, and crushed plum tomato; garnished with seasoned shrimp confetti OR a simple lemon wine sauce with toasted almonds; both served with sundried-tomato primavera risotto

pan roasted Sicilian caperberries and grape tomatoes in a lemon Chardonnay sauce, touch of herb breadcrumbs OR lemon white wine sauce, toasted almonds, both served with sun dried-tomato primavera risotto

Burrata, Grilled shrimp and prosciutto over baby arugula, balsamic drizzle

served with French fries, lettuce, tomato and pickle, on a brioche roll (American, gorgonzola or mozzarella cheese optional)

Chocolate covered gelato with chopped nuts and cherry center garnished with zabaglione drizzle

served warm with cream cheese frosting and Tahitian vanilla gelato

served warm with Tahitian vanilla gelato

Ganache filled warm chocolate cake served with vanilla gelato

New York style cheesecake with dark chocolate drizzle and Amarena cherries

warm homemade chocolate espresso cake with mascarpone royale cream and vanilla gelato

warm lemon cake with zabaglione custard and toasted almonds

fresh strawberries with zabaglione custard and crumbled biscotti

imported Italian almond cookies

Samuel's bread pudding: finished with crème Angelise and vainilla gelato