Calamari Fritti: tender baby squid lightly fried with hot peppers
Vongole Al Casino: littleneck clams baked with pimentos and bacon
Lumache Bourguinone: escargot with garlic butter baked in their shell
Mozzarella In Carozza: fried mozzarella with marinara sauce or garlic butter,anchovies, capers
Funghi Ripieni: broiled mushroom caps w/ crabmeat stuffing
Cozze Al Marinara (offered when available):mussels in a spicy marinara sauce
Coppa Di Gamberi: classic shrimp cocktail
Vongole Al Naturale: freshly shucked littleneck clams on the halfshell
Italian Antipasto: chef’s selection of Italian cold cuts & cheeses, vegetable assortment
         with alfredo sauce
         with marinara sauce
Pasta E Fagioli: pasta, white beans, sausage
Tortellini in Brodo
Insalata Trieste: with fresh pears, walnuts, craisins, red onion,gorgonzola, balsamic vinegarette
Insalata Caesar: prepared in the classic style with our own homemade dressing
Insalata Gorgonzola: field greens, vegetables, extra virgin olive oil, balsamic vinegar, gorgonzola cheese
Fettucini Alfredo: fresh egg noodles tossed in a cheesy cream and butter sauce
Fettucini Alla Carbonara: heavy cream, egg yolks, italian bacon, peas and prosciutto - very rich!
Ravioli Al Forno: creamy ricotta cheese filled with bolognese sauce or sauteed with mascarpone cheese, pesto, pine nuts and cream
Manicotti Al Forno: creamy ricotta cheese filled, mozzarella, bolognese sauce
Lobster Ravioli: with wild mushrooms, lobster cream sauce
Melanzane Parmigiana: eggplant layered with cheeses and baked in marinara sauce
Melanzane Rollatini: eggplant rolled with prosciutto and mozzarella, marinara sauce
Linguini Con Vongole: freshly opened clams, garlic, olive oil, red or white sauce
Linguini Aglio E Olio: olive oil, garlic, red pepper seeds, parsley
Farfalle Primavera: bow tie pasta tossed with fresh vegetables, olive oil, pesto and cream
Linguini Puttanesca: a robust marinara sauce flavored with olives, capers, garlic and anchovies
Gnocci In Umido: potato dumplings tossed in a bolognese sauce
Penne Alla Vodka: penne pasta w/ tomato sauce, a touch of cream and vodka
Melanzane Farciti: eggplant rolled with spinach and ricotta cheese, marinara sauce Petto Di Pollo Alla Parmigiana: breaded chicken cutlet baked with marinara sauce and mozzarella cheese
Petto Di Pollo Al Gismonda: breaded chicken cutlet w/ a sauce of mushrooms, white wine demi-glaze served on a bed of seasoned spinach
Pollo Cordon Bleu: chicken rolled with ham and cheese in a white cream sauce with mushrooms
Pollo Cacciatore: 1/2 baked chicken w/ bone simmered in a sauce of onions, peppers, mushrooms, marinara sauce
Petto Di Pollo Alla Francese: dipped in egg batter & sauteed in a lemon butter sauce
Pollo Al Marechal: baked stuffed chicken breast with ham, cheese and asparagus in a butter and wine sauce
Pollo Stone: chicken sauteed and baked in its natural juices with hot cherry peppers - Spicy! ~ A Trieste Favorite ~
Cotoletta Alla Parmigiana: breaded veal cutlet topped with mozzarella cheese and baked with marinara sauce
Scallopine Alla Marsala: veal scallopine sauteed in a sauce of mushrooms and marsala demi-glaze
Piccata Di Vitello: scallops of veal sauteed with capers, butter, wine, lemon and artichoke hearts
Vitello Alla Sorrentino: scallops of veal topped with prosciutto, eggplant and cheese in a light marinara sauce
Francese Di Vitello: veal scallopine dipped in egg batter with wine, butter and lemon sauce
Cotoletta Di Vitello Milanese: breaded provini veal cutlet pan fried in butter and olive oil garnished with lemon
Vitello Valdostana: stuffed with fontina cheese & baked ham, mushroom, roasted red pepper sherry cream sauce
Filetto Di Manzo: choice 10 oz. center cut broiled to your liking (filet mignon) with onion ring garnish
Filetto Alla Marsala: pan seared filets, topped with mushrooms and marsala sauce
Bistecca Al Griglia: 16 oz. N.Y. Sirloin grilled to your liking with sauteed mushrooms
Surf & Turf: 7 oz. filet mignon and maine crabmeat stuffed lobster tail
Salsiccia Italiana Alla Pizzaiola: Italian sausage, onions and peppers in a spicy marinara sauce
Gamberi Ripieni: four baked stuffed jumbo shrimp w/ crabmeat stuffing
Gamberi Scampi: shrimps sauteed in a sauce of garlic, wine, capers served over linguini
Filetto Di Soglio Al Francese: filet of sole dipped in seasoned egg batter and pan-fried with a wine and lemon sauce served with asparagus
Calamari Fradiavolo: tender baby squid in a tangy red sauce served over linguini
Capesante Alla Griglia: fresh Stonington sea scallops broiled w/ lemon, butter, white wine and topped with seasoned bread crumbs
Gamberi Trieste: shrimps sauteed in garlic, sherry, mushrooms in a brown demi-glaze
Zuppa Di Pesce: assorted fish and shellfish in a spicy fradiavolo sauce over linguini
Scrod Al Forno: baked with seasoned bread crumbs or baked almondine
Gamberi Alla Campagnola: shrimp dipped in a seasoned egg-batter and sauteed. topped with prosciutto, eggplant, provolone and baked in a sherry, mushroom wine sauce.