Zuppa del Giorno- soup of the day
MelanzaneRustica- stuffed eggplant with spinach, ricotta and tomato-béchamel
AsparagiCamicia- asparagus wrapped with prosciutto, sautéed shallots, and a splash of Marsala, garnished with crumbled goat cheese
Bocconcini Forno- baked fresh mozzarella, wrapped with prosciutto, roasted tomato and herb coulis
CozzeVerde- steamed Prince Edward Island mussels with a smooth wine pesto sauce (no nuts)
TotaniFritto- fried calamari with a zesty tomato dipping sauce
PolipettiGriglia- grilled imported octopus over baby arugula
Fiore di Zucchini- baked zucchini blossoms stuffed with sheep’s milk ricotta over tomato coulis
Carciofi Caroline- artichoke bottoms, shiitake mushrooms, white truffle oil and crumbled parmesan
Tuna Tartare- sushi yellow fin with citrus-sesame confetti over
DelloChef- mixed greens, tomatoes, mozzarella, almonds and Calamata olives (served with dressing on the side)
Arugula e Pera- arugula, pear, goat cheese, pecans and sun-dried cranberries (served with dressing on the side)
Paesana- chopped arugula, endive, radicchio, fennel and roasted peppers (served with dressing on the side)
Caprese- homemade mozzarella, tomatoes, basil and extra virgin olive oil
Cesare- iceberg Caesar salad tossed with sun-dried tomato, herbed croutons and parmesan cheese
Downtown Grilled Chicken Salad- (main course) avocado, apples, chickpeas, olives, tomato, pecans and mixed greens (served with dressing on the side)
Sammy’s Salad- (main course) grilled salmon and shrimp over mixed greens with fresh tomato and roasted asparagus (served with dressing on the side)
Margherita- mozzarella and fresh basil
Funghi- medley of wild mushrooms
Parma- prosciutto di parma and arugula
Alexi- mozzarella, pancetta and vodka sauce
mini veal meatballs (12)- slow simmered with tomato, basil and white wine
Sausage- slow simmered with tomato, basil and white wine
Zucca- mashed butternut squash
Spinaci- sautéed or steamed spinach
Rapini- sautéed or steamed broccoli rabe
Patata- mashed potatoes, roasted potatoes or Rosie’s beer batter fries
Fagiolini- sautéed or steamed baby string beans
Asparagi- sautéed or steamed asparagus
Spaghetti Pomodoro- onion, garlic, fresh tomato and basil
Rigatoni di Bari- sausage, broccoli rabe, hot cherry peppers and sun-dried tomato, in a lite consommé (NOT available gluten free)
Spaghetti Rosa- tossed with fresh tomato, basil, mini veal meatballs and chopped fresh mozzarella
Pasta Sepia- black linguini, tender calamari and mussels in herb infused tomato sauce
Fettuccine la Bella- imported baby clams, shrimp, scallops, arugula and tomato broth
Linguine Vongole- imported baby clams, garlic and delicate clam broth
Pasta Bolognese- fettuccine tossed with seasoned sausage meat in a light tomato basil sauce (NOT available gluten free)
Penne Russa- vodka, pancetta and peas in a pink sauce
Pasta di Bosco- linguine, wild mushrooms, artichoke, garlic, pancetta and white truffle oil
Ravioli Quattro Formaggi- homemade four cheese ravioli with tomato basil sauce, garnished with mascarpone drizzle (NOT available gluten free)
Lasagna Malfatto- ribbon pasta with beef, ricotta, mozzarella and tomato-béchamel (NOT available gluten free)
Vegetable Lasagna Malfatto- ribbon pasta with vegetables, ricotta, mozzarella and tomato-béchamel
Tortellini “a la Panna”- meat and cheese stuffed pasta tossed with baby peas and prosciutto cotto in a smooth cream sauce; herb and roasted tomato drizzle (NOT available gluten free)
Pasta Carlino- penne with chicken, sun-dried tomato sauce,Calamata olives, pignoli and arugula
Risotto Di Giorno- risotto of the day
Fettucini Alfredo- pasta in a creammy parmesan sauce
Apetizer portion of pasta with butter
Apetizer portion of pasta with marinara sauce
Petto di Pollo- grilled boneless chicken with tomato-caper confetti and asparagus, over spinach
(ALLOW 40 MINUTES TO PREPARE) Galletto Rosmarino- partially deboned half chicken pan roasted with natural gravy and fresh rosemary, with mashed potatoes and spinach
Pollo Parmigiana - chicken, breaded, baked with tomato sauce, basil and mozzarella, with spinach Siciliana
Pollo Florio- chicken medallions sautéed with Marsala wine, natural juices and mushrooms, with roasted potatoes
La Milanese- breaded chicken cutlet, topped with arugula, tomato,fennel and sweet onions (or chopped caprese vinaigrette add $2.00)
Vitello DiMartino- parmesan crusted scaloppini, artichoke, asparagus and black olives in a savory consommé, with mashed potatoes
Vitello Parmigiana - veal, breaded, baked with tomato sauce, basil and mozzarella, with spinach Siciliana
Vitello Florio- veal medallions sautéed with Marsala wine, natural juices and mushrooms, with roasted potatoes
La Milanese- breaded veal tenderloin, topped with arugula, tomato,fennel and sweet onions (or chopped caprese vinaigrette add $2.00)
New Zealand Rack of Lamb- 16oz pan roasted with a classic Bordelaise red wine reduction;served with baby string beans and mashed potatoes
Costoletta Vitello- plum de veau veal chop with wild mushrooms reduction, roasted potatoes and sautéed spinach
Salmone della Casa- grilled salmon fillet with fresh dill white wine sauce and Mediterranean spinach
SalmonedellaCasa- grilled salmon fillet with fresh dill white wine sauce and Mediterranean spinach
San Pietro Oreganata- delicate white fish fillet pan-roasted with lemon herb sauce, Italian seasoned breadcrumbs, with baby string beansand mashed potatoes
Chupin di Mare- frutti di mare via Buenos Aires; baby clams, mussels, calamari, shrimp, scallops and sea bass simmered in tomato white wine broth over linguine
served with French fries
Stuffed Mussels Casino & Shrimp- baked vegetable and pancetta stuffed mussels and sauteed gulf shrimp; sherry wine reduction
Antipasto Dilusso – caprese with fresh mozzarella, tomato, sopresatta, roman artichokes, Portobello mushroom, Calamata olives, aged balsamic and extra virgin olive oil
chopped iceberg, green apple, honey-gorgpnzola dressing, golden raisins and pecans
Baked Clams Oreganata- little necks dusted with Italian seasoned breadcrumbs and pancetta baked with a lemon wine sauce
Cavatelli "Romano"- appetizer portion soft tube-shaped pasta tossed with beef Bolognese, ricotta, and Locatelli Romano cheese in a rustic pomodoro sauce
Cavatelli "Romano"- soft tube-shaped pasta tossed with beef Bolognese, ricotta, and Locatelli Romano cheese in a rustic pomodoro sauce
Beef Rib Ravioli braised short rib ravioli with a smooth tomato basil sauce garnished with mascarpone drizzle and mozzarella confetti
Seafood Pasta "Bonaparte"- penne and farfalle pastas tossed with pancetta, gulf shrimp and herb crusted scallops in a smooth cognac cream sauce; herb and roasted tomato drizzle
Wild Filet of Sole "Cara"- mild North Atlantic filet pan roasted in a lite Chardonnay herb sauce garnished with artichoke-tomato confetti OR a simple lemon wine sauce with toasted almonds, served with chef’s risotto
Wild Chilean Sea Bass "Oreganata" - pan roasted with Chardonnay wine and Italian seasoned breadcrumbs, citrus balsamic drizzle OR lemon white wine sauce, toasted almonds both served with spinach primavera risotto
Chicken Scarpariello- savory dark meat chicken "on the bone" sauteed with mushrooms, sausage, cherry peppers, and fresh herbs in a lite garlic consommé sauce, served with mashed potatoes
Grilled Pork Chop "Hatfield Reserve" 14oz butterflied on the bone with vinegar peppers, garlic, lemon wine sauce; served with mashed potatoes and baby string beans
Rosie's Cheese Burger
Torta di Formaggio- New York style cheesecake with dark chocolate drizzle and Amarena cherries
Torta di Cioccolata- warm homemade chocolate espresso cake with mascarpone royale cream and vanilla gelato
Budino di Limone- warm lemon cake with zabaglione custard and toasted almonds
Fragola Fresca- fresh strawberries with zabaglione custard and crumbled biscotti
Cantucci Biscotti- imported Italian almond cookies
Belgium Chocolate Truffle Cake- Ganache filled warm chocolate cake served with vanilla gelato
Apple Caramel Cobbler- served warm with Tahitian vanilla gelato
moist chocolate cake infused with dark chocolate pudding, chocolate cake crumbs and whipped cream
Carrot Cake- served warm with cream cheese frosting and Tahitian vanilla gelato
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