Mamma Luisa Italian Restaurant

For two

Prosciutto di Parma, salame, mortadella, assorted Italian cheeses and marinated vegetables (enough for two)

Cherry Tomatoes, Fresh Mozzarella, Black Olives, Basil

Mashed Fava Beans, Shaved Pecorino Cheese, Prosciutto

Flavorful Porcini Mushroom Sauce

Goat Cheese, Roasted Tomatoes, Capers

Fresh mozzarella, vine ripened tomatoes with pesto sauce, basil and olives

Thin slices of cured beef tenderloin with parmigiano, fresh mushrooms, capers, arugola and marinated artichokes

Daily selection of Italian cheeses (enough for two)

Radicchio, arugola, dates, walnuts, goat cheese, grapes, dressed with honey mustard vinaigrette

Mixed field greens and fresh vegetables with house dressing

Fresh cantaloupe, prosciutto di Parma, mozzarella and olives

Soup of the day

Simmered small Mediterranean clams and mussels with Sardinian couscous, crushed red pepper, roasted garlic, fresh parsley and tomatoes

Regular or Decaf

Regular or Decaf

Regular or Decaf

Summer only

Chinotto, Lemon, Orange (S.Pellegrino)

Sprite, peach and raspberry

Fruit Sorbet

Homemade ricotta and spinach gnocchi with our family's marinara sauce and arugola

Short rolled egg pasta with vegetarian Ragu' Bolognese sauce

Short rolled egg pasta with porcini mushroom, peas, pancetta in a tomato-cream sauce

Spicy marinara sauce with garlic and fresh parsley

Penne with roasted peppers, sun dried tomatoes, aged ricotta, capers, olives and spicy marinara sauce

Cheese ravioli, fava beans and a flavorful vegetarian tomato sauce rich in garlic

Butternut squash ravioli with roasted peppers, sage, pine nuts and a touch of cream

Spaghetti sautéed with extra virgin olive oil, garlic, crushed red peppers, mushrooms and olives

Spicy classic Italian red clam sauce with roasted garlic and fresh parsley

Spaghetti with pancetta, eggs, pecorino cheese, a touch of cream and black pepper

Egg ribbon pasta with sautéed shrimp and sea scallops with extra virgin olive oil, garlic and basil

Egg ribbon pasta with hearty meat sauce in the traditional style of Northern Italy

Grilled veal chop with porcini mushroom sauce served with rosemary potatoes

Breaded chicken breast placed on marinara sauce then topped with prosciutto and provolone

Baked thin pork tenderloin stuffed with prosciutto and parmesan cheese, served with mushroom and spinach cream sauce

Sautéed veal scaloppine with artichokes, capers, fresh lemon juice and white wine

Sautéed filet of sole with fresh thyme, lemon and white wine

Seitan stew with onions, peas, bell peppers and tomato sauce served with rosemary potatoes

Sliced grilled Black Angus sirloin steak drizzled with extra virgin olive oil, topped with arugola and shaved Parmigiano

Seared tuna steak in a spicy tomato sauce with peppers, olives, anchovies, and sun dried tomatoes

Baked onions with balsamic vinegar

Oven roasted potatoes with garlic and rosemary

Sautéed spinach with butter and parmigiano

All three vegetables