CARUSO'S

An array of prosciutto, mozzarella, marinated artichoke spears and roasted peppers served over a field of greens, tossed in a gorgonzola dressing.

Crepe stuffed with lobster and crab meat in a brandy sauce.

Calamari rings fried in seasoned flour and herbs served with a spicy marinara sauce.

Prince Edward mussels served in a white wine or mild red sauce.

Jumbo mushrooms stuffed with spinach and fontina cheese served with gorgonzola champagne cream sauce.

Field greens tossed with golden raisins, glazed walnuts and fresh pears in a delicate gorgonzola vinaigrette.

Sliced tomatoes, medallions of buffalo mozzarella and basil drizzled with extra virgin olive oil.

Crispy romaine lettuce, parmesan cheese and croutons tossed in our homemade Caesar dressing.

Array of greens, tomatoes, cucumbers and carrots tossed in extra virgin olive oil and aged balsamic vinegar.

Wide egg fettuccini, shrimp and broccoli sautéed in a garlic, white wine, cream sauce.

Tube shaped egg pasta stuffed with spinach, ricotta and mascarpone cheese topped with a delicate spinach cream sauce.

Tossed with spinach, sun-dried tomatoes and baby shrimp sautéed in garlic, white wine and a pink plum tomato sauce.

Egg fettuccini tossed in our classic mixture of veal, beef and pork chopped meats, slowly cooked in a rich red wine tomato sauce.

Tender pieces of veal sautéed with garlic, capers and black olives in a light plum tomato sauce.

Veal scaloppini sautéed with porcini, shitake and cremini mushrooms in a garlic, white wine sauce.

Baked breast of chicken stuffed with ham, asiago and fontina cheeses, wrapped in bacon and served in a butter sage sauce.

Chicken breast stuffed with grilled tomatoes, buffalo mozzarella and basil pesto crusted with seasoned bread crumbs and pan fried.

Baked filet of sole stuffed with lobster and crab meats, served in a luscious creamy cognac sauce.

Alaskan king salmon marinated in Italian herbs topped with jumbo lump crab meat and baked with seasoned bread crumbs in a lemon and white wine infusion.

Sauteed with jumbo shrimp and peperoncino in a garlic, white wine sauce.

Combination of sea scallops, shrimp, mussels and lobster in a delicate marinara sauce. Served over linguini pasta.

Sliced eggplant rolled and filled with ricotta cheese and baked with mozzarella cheese and tomato sauce.