Fedele's Brook House

Battered and fried, tossed with a blend of pepper rings, fresh plum tomato, and black olives.

A dozen Little Neck clams tossed in a Tomato Basil White Wine Saffron sauce.

Chicken French topped with breaded eggplant and melted Provolone cheese. Served with a side of penne pasta. Inspired by the Ange Mastrosimone Family.

Mushrooms and tomatoes sauteed in a cajun sherry wine sauce, served with escarole and a side of penne pasta. Inspired by the George DiQuattro Family.

Egg battered chicken breast sauteed in margarine, lemon, and sherry wine sauce with a side of penne pasta.

served with side of Penne

Sauteed with fresh sage, prosciutto, olives, mushrooms, and roasted red peppers in a Marsala wine sauce. Served over escarole.

Marinated 8 oz. chicken breast with grilled zucchini, asparagus, and angel hair Aglio e Olio.

With homemade Bleu Cheese Balsamic Vinaigrette.

Sauteed in a garlic broth and tossed with shells.

Ricotta filled and topped with our red sauce.

Married with a blend of cheeses and cream over fresh fettuccine.

Homemade pasta with potato and ricotta cheese.

Topped with mozzarella cheese. Inspired by the DiBella Family.

Savory Italian sausage married with creamy cheeses and roasted onions with a hint of spice, wrapped in a thin egg pasta, and tossed with escarole and beans.

Served in a red sauce.

Escarole and white beans sauteed in oil and garlic. Tossed with ziti and Romano cheese.

Served in a red sauce.

Sauteed zucchini, sausage, mushrooms, peppers, and onions with rigatoni in our red sauce. Topped with Asiago cheese.

Stewed angus beef with peppers, onions, celery, carrots and tomato. Tossed with rigatoni

Served in a red sauce.

A blend of mozzarella, Romano, and provolone cheeses tossed with shells in our red sauce. Inspired by Pat Rubino.

Served in a red sauce.

Served in a red sauce.

Baked ziti with meat sauce and mozzarella cheese.

Ziti tossed with breaded eggplant, Romano, provolone, and mozzarella cheeses in our red sauce Inspired by Dr. Louis Cianciola.

Pork shank braised in a pork wine sauce with asiago. over risotto or fettucini

Shrimp, scallops, clams, and haddock. Served with a side of penne pasta.

A 10 oz. steak seasoned with our own herbs and served with sauteed mushrooms, grilled zucchini, and a baked potato.

A 14 oz. rib, hand-cut, and seasoned with our own herbs and served with sauteed mushrooms, grilled zucchini, and a baked potato.

A 12 oz. hand-cut strip steak seasoned with our own herbs and served with sauteed mushrooms, grilled zucchini, and a baked potato.

A mildly spiced Wine Basil Cream sauce over an 8 oz. salmon filet, accompanied with grilled zucchini, asparagus, and angel hair Aglio e Olio.

Broiled haddock with baby shrimp sprinkled with asiago and mozzarella cheese over broccoli

Fresh Haddock broiled with Kalamata olives and fresh broccoli in an oil broth, and served over a bed of escarole with a sprinkle of Asiago cheese.

Ten little necks.

Ten little necks.

Inspired by Red's Mom, Angie.

Seared in olive oil and served over a bed of escarole with side of penne pasta.

Fresh shrimp in a spicy marinara sauce served with linguine.

Veal and eggplant parmigiana served with a side of penne pasta.

Served with side of penne pasta.