Trattoria Pasquale Menu

Ripe tomatoes, garlic, and onion tossed with fresh basil and extra virgin olive oil, served with crisp crostini.

Four house-made baked meatballs simmered in pomodoro sauce and finished with melted mozzarella.

Velvety blend of cream cheese, artichoke hearts, fresh spinach, garlic and onion served with crisp crostini.

Crisp romaine tossed with house-made cesare dressing, shaved Parmigiano, and garlic croutons.

An amazing Chef’s creation of fresh ingredients that changes with the season. Ask your server for details.

Fresh lettuce, cherry tomatoes, red onion, cucumber, and croutons finished with our house vinaigrette.

Selection of Fresh Bread

Spaghetti tossed a fresh tomato sauce, garlic, fresh basil, and extra virgin olive oil.

Fusilli pasta tossed in Luigi’s slow-simmered Bolognese sauce, finished with shaved Parmigiano.

Cheese-stuffed ravioli served in a wild mushroom cream sauce, finished with a drizzle of truffle oil.

Farfalle pasta tossed with homemade sausage, broccolini, and red pepper flakes in a white wine cream sauce.

Farfalle pasta tossed with sautéed chicken, broccolini, and red pepper flakes in a white wine cream sauce.

Linguini pasta, sautéed shrimp, garlic, white wine butter sauce, red pepper & lemon

Nonna Tina’s classic Northern Italian lasagna, layered with rich meat sauce, creamy béchamel, and melted cheese.

Lightly fried eggplant layered with mozzarella, Parmigiano, fresh basil, and finished with pomodoro sauce.

Penne pasta tossed with sautéed chicken, mushrooms, and prosciutto in a brandy-infused pomodoro cream sauce, finished with a drizzle of truffle oil.

Cheese-stuffed tortellini served with caramelized onions in a brandy and pomodoro cream sauce.

Tender tagliatelle ribbons tossed in a rich, velvety Gorgonzola cheese cream sauce.

Pan-seared salmon served over Parmesan risotto with broccolini, finished in a lemon butter and caper sauce.

Sautéed chicken with mixed mushrooms, prosciutto, and roasted potatoes, all finished in a brandy and gorgonzola cream sauce.

Sautéed veal with mixed mushrooms, prosciutto, and roasted potatoes, all finished in a brandy and gorgonzola cream sauce.

Sautéed chicken with a mushroom Marsala demi-glace, served atop sautéed green beans.

Sautéed veal with a mushroom Marsala demi-glace, served atop sautéed green beans.

Pan seared chicken topped with melted mozzarella and pomodoro sauce, served with penne pasta.

Pan seared veal topped with melted mozzarella and pomodoro sauce, served with penne pasta.

Slow-braised lamb shank in a red wine demi-glace served with roasted garlic mashed potatoes and green beans.

Braised brisket slow cooked in Italian red wine, root vegetables, mashed potatoes and herbs served with sautéed green beans and a reduced wine reduction sauce.

Served with side of penne