Marotta's

Fresh tomato sauce and mozzarella.

Pesto, artichoke hearts, roasted red peppers, tomatoes, spinach, and mozzarella.

Sun-dried tomato pesto, roasted eggplant, roasted garlic, roasted red peppers, and mozzarella.

Diced plum tomatoes, fresh mozzarella, basil, and extra virgin olive oil.

Kalamata olives, feta cheese, plum tomatoes, red onions, mushrooms, and basil.

Roasted eggplant, portobello mushrooms, sun-dried tomatoes, red onion, roasted garlic, and feta cheese.

Tender artichoke hearts, lightly battered and fried to a golden brown.

Lightly floured and sauteed with fresh spinach and plum tomatoes.

Thinly sliced air-cured beef with fresh arugula and shaved Parmigiano Reggiano.

Prince Edward Island mussels steamed with fennel and tomatoes in brodo.

Baby field greens with seedless cucumbers, grape tomatoes, and red onion.

Romaine hearts tossed with caesar dressing, croutons and parmigiano reggiano cheese.

Arugula dressed in balsamic vinaigrette, with goat cheese, fresh berries, toasted pine nuts, and roasted pearl shallots.

Baby field greens tossed in a blood orange vinaigrette, with roasted beets, candied walnuts, and gorgonzola cheese.

Pappardelle pasta with top round veal, mild Italian sausage, ground beef sirloin in a red wine tomato sauce.

Sauteed lobster with spinach and plum tomatoes in a vermouth cream sauce, tossed with fresh spinach and egg fettuccine.

Spaghetti in a spicy tomato sauce with anchovies, Kalamata olives, and capers (anchovies are the heart of this dish – no substitutions).

Penne pasta tossed with roasted eggplant and marinara topped with ricotta cheese.

Gnocchi dumplings with sausage and roasted red peppers in a tomato cream sauce.

Penne pasta with Prosciutto and baby peas in a Parmigiano cream sauce.

Linguine with smoked salmon, plum tomatoes and spinach in a tomato cream sauce.

Linguine with gulf shrimp in a lemon, white wine, and garlic sauce.

Breaded chicken breasts topped with marinara and mozzarella and baked.

Veal Scallopini topped with marinara and mozzarella and baked.

Sauteed chicken breasts with a spinach and white wine cream sauce.

Lightly battered chicken breasts in lemon and white wine sauce with capers and artichoke hearts.

Veal Scallopini sautéed in sweet marsala wine with mushrooms and fresh herbs.

Veal Scallopini with Prosciutto and sage in a white wine sauce.