Rocco's Signature Dishes

Mushroom Ravioli:
Homemade Ravioli stuffed with porcini, shitake and Portobello mushrooms in a cream sauce with gorgonzola cheese.

Antipasto Misto:
Grilled Eggplant, Zucchini, and roasted tomatoes topped with Burata (fresh mozzarella with a creamy buttery inside.

Portobello with Crab:
Grilled Portobello topped with crab meat.

Seared Sea scallops:
Scallops seared then topped with white wine artichoke hearts and sun-dried tomatoes.

Stuffed Veal: *MOST POPULAR
Veal butter flied and pounded thin stuffed with prosciutto and Italian cheeses crusted with bread crumbs in a wild mushroom sauce.

Rack of Lamb:
Marinated and pan seared served in its own juice with a touch of lemon

Pork tenderloin: 
Pork sliced into medallions in a cognac cream sauce with sliced apples, pancetta and topped with fontina cheese.

Lamb or Veal Osso Bucco:
Braised with white wine, capers, and kalamata olives in a whole plum tomato sauce over risotto.

Seafood Pasta:
Mussels, clams, calamari, shrimp and scallops in a tomato broth over linguine.

Mediterranean Sea bass broiled whole, filet and deboned in the kitchen topped with chopped onions, tomato and capers.

Filet of snapper braised with white wine, julienne leeks, carrots and tarragon.

Monthly Specials

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