Rocco’s Capriccio

IN LITTLE ITALY

846 Fawn Street Baltimore Md. 21202

Phone 410-685-2710 Fax 410-539-4261

We want to be a part of your memories when coming to Baltimore. Family owned and operated perfection is our satisfaction in life.  We hope that we can help you accommodate your guest.

 The following is a copy of our Dinner menu, and group menus.

 If you have any questions please feel free to contact me at any time.

Rosa Gargano

410-685-2710 Phone

Roccoscapriccio@aol.com

Banquet Menu’s

Dinner

$28.00 PER PERSON  

House Salad

 Choice of Entree:

Scaloppe Di Marsala:

Veal prepared with sweet Florio Marsala wine, butter, cream, mushrooms and peeled tomatoes.

 La Piccata Rosalina:

Veal medallions prepared with lemon, white wine, parsley and butter

Pollo Pirata:

Breast of chicken sliced into strips sautéed in white wine, mushrooms and onions.

Pollo Margherita:

Breast of chicken sautéed with artichokes, sun dried tomatoes and white wine.

Fresh Fish of the Day

(Or choose your own entrees 2 chicken, 2 veal, 2 pasta, 1 fish)

 Dessert:

Cannoli or Tiramisu

$38.00 PER   PERSON

Assorted Appetizers Family Style:

Antipasto Misto:

Grilled vegetables topped with roasted red peppers, fresh mozzarella and extra virgin olive oil.

Caprese Salad:

Fresh mozzarella, tomatoes, fresh basil and olive oil.

Fried Calamari:

Deep fried calamari served with homemade tomato sauce.

(Or choose your own Appetizers. Up to 4)

Salad Course

Choice of Entree:

Scaloppe Di Marsala:

Veal prepared with sweet Florio Marsala wine, butter, cream, mushrooms and peeled tomatoes.

 La Piccata Rosalina:

Veal medallions prepared with lemon, white wine, parsley and butter

Pollo Pirata:

Breast of chicken sliced into strips sautéed in white wine, mushrooms and onions.

Pollo Margherita:

Breast of chicken sautéed with artichokes, sun dried tomatoes and white wine.

Fresh Fish of the Day

(Or choose your own entrees 2 chicken, 2 veal, 2 pasta, 1 fish)

  Dessert:

Tiramisu, Cannoli, Or Chef Rocco’s Dessert of the Day

$48.00 PER PERSON

Assorted Appetizers:

Antipasto Misto:

Grilled vegetables topped with roasted red peppers, fresh mozzarella and extra virgin olive oil.

Mushroom Ravioli:

Homemade Ravioli stuffed with Porcini, Shitake, and Portobello mushrooms served in a Gorgonzola cheese cream sauce.

Caprese Salad:

Fresh mozzarella, tomatoes, fresh basil and olive oil.

Fried Calamari:

Deep fried calamari served with homemade tomato sauce.

(Or choose your own appetizers. Up to 4)

Pasta Course:  Chef’s choice

Choice of Entree:

Pollo Pirata:

Breast of chicken sliced into strips sautéed in white wine, mushrooms and onions.

Veal Chop alla Toscana:

T-bone cut of veal marinated in extra virgin olive oil, rosemary, sage and garlic. Broiled and served in its own juices with a touch of lemon.

Rack of Lamb:

Seared Rack of lamb glazed in Dijon and goat cheese. It is herb crusted and baked.

Filetto Al Barolo:

Filet mignon in a Barolo red wine sauce with mushrooms.

Fresh fish of the Day

 (Or choose your own entrees. Up to 7 Selections)

Dessert:

Choice of 3 desserts