Frank Papa's Ristorante

Grilled tenderloin topped with herb butter.

Grilled pork tenderloin medallions in marsala wine sauce with peppers, mushrooms and a touch of tomato.

Grilled pork tenderloin medallions in a white wine garlic cream sauce with mushrooms and artichokes.

Grilled tenderloin served with a brandy cream sauce and portabella mushrooms.

Breaded tenderloin topped with provel cheese, mushrooms, prosciutto ham and a white wine sauce.

Breaded grilled shrimp served with mustard cream sauce.

A thin, mild fish served with honey walnut butter.

Sautéed chicken breast served with a white wine lemon butter sauce and topped with mushrooms and fontina cheese.

Sautéed chicken breast with broccoli, mushrooms, prosciutto ham and asiago cheese in a white wine sauce.

Sautéed chicken breast served with a brandy, Dijon mustard, green peppercorn cream sauce.

Eight ounces of grilled fresh Salmon with capers and dill butter.

Breaded scaloppine of veal, pan-fried in extra virgin olive oil, served with fresh lemon wedge.

Sautéed scaloppine of veal, served in a white wine lemon butter sauce topped with capers and mushrooms.

Grilled 16 ounce veal chop, served with a whole roasted garlic cream sauce.

Sautéed scaloppine of veal, prosciutto ham, fontina cheese and white wine sage sauce

Fresh seafood stew with mussels, shrimp, scallops, calamari, tilapia and tomatoes mixed with herbs (Vegetable and potato not included)

Crisp romaine lettuce, homemade Caesar dressing and a wafer thin crostini.

Fresh tomatoes, red onions, fresh mozzarella, black olives and basil pesto vinaigrette with mixed field greens.

Mixed greens, parmigiana and provel cheese, artichokes, calamata olive, tomato, red onions and tossed in a balsamic vinaigrette.

Fresh spinach, grilled caramelized red onions, chopped roasted walnuts, avocado, imported Gorgonzola cheese and tossed in a balsamic vinaigrette.

Soup of the day. (Bowl only)

Crepe filled with chicken, beef, veal and spinach topped with marinara and béchamel sauce. A homemade specialty!

Thin pasta, fresh broccoli, mushrooms, tomatoes and garlic.

Sautéed 8oz Maine lobster tail with a fettuccine cream sauce, touch of marinara and crushed red pepper. Full order only

Long flat pasta, lightly peppered grilled chicken breast, with parmigiana cheese in a light cream sauce

Long thin pasta with shrimp, scallops and calamari served in a white wine marinara with a touch of crushed red pepper.

Thin linguine pasta with escarole sautéed in olive oil and garlic.

Long, flat, wide noodle served with select wild game.

Quill shaped pasta, Italian sausage, pancetta bacon and onions in a spicy marinara with a touch of garlic

Riccota filled ravioli in a marinara with fresh basil and a touch of cream.

Arborio rice, porcini, portabella and shiitake mushrooms, saffron, sherry wine, garlic and finished with parmigiana cheese.

Arborio rice, assorted fresh vegetables with a sherry wine marinara sauce.

Long, thin pasta with fresh tomato and basil.

Semolina, tomato and spinach tortellini filled with ricotta cheese served in a cream sauce with mushrooms, peas, and prosciutto ham.

Sautéed pancetta bacon, fresh cream and parmigiana cheese with a small tubular pasta. Finished with an egg yolk liaison. Ask about cream free style.

Short tubular noodles, in a spicy marinara with pancetta bacon, onions, calamata olives, and a touch of anchovies.

Grilled Italian bread, fresh tomato and basil, a touch of garlic, drizzled with extra virgin olive oil and fontina cheese.

Thin, tender squid flash-fried to a golden brown.

Seared peppered tenderloin sliced thin, topped with mustard vinaigrette, capers, Parmigiana reggiano, bermuda onions. Served with lavosh crackers.

House Specialty…Three pieces of our crostini topped with our Carpaccio.

Three pieces toasted bread with spanikopita, served warm.

A thick slice of eggplant, breaded and fried then topped with marinara, provel and parmigiana cheese.

Prince Edward’s Island” small fresh mussels, sautéed in a white wine marinara with a touch of crushed red pepper and garlic.

Three jumbo shrimp sautéed in white wine lemon butter with a touch of garlic.

Crisp, flash-fried escarole greens topped with parmigiana cheese.

Six pieces of breaded flash fried ravioli, served with marinara sauce