"Four Stars" - Worcester Telegram & Gazette 2010

Dinner Menu

Antipasti

Bruschetta
Grilled focaccia, Roma tomatoes, fresh basil and garlic
9
Pizzette Griglia
Grilled flatbread pizza, caramelized onion, smoked bacon, pesto, gorgonzola
10
Cozze Zuppa
Fresh mussels simmered in our Chef’s nightly broth
12
Arancini
Golden fried risotto balls filled with braised beef, roasted pears and gorgonzola accented with port wine gastrique
12
Asparagi Milanese
Soft fried egg atop grilled fresh asparagus finished with fontina fondue
10
Calamari Fritto
Crispy fried calamari with marinara and basil aioli
12
Carpaccio
Paper thin raw tenderloin, crostini, garlic oil, capers, shaved onion and reggiano
15
Rollatini Melanzane
Crispy eggplant stuffed with mozzarella, roasted peppers and fresh spinach
11
Capesante
Pan roasted scallops on a pool of butternut squash bisque with crostini and crème fraiche
12
Piccolo Pannini
Homemade veal meatball sliders with melted fontina and pink sauce
10
Zuppa della Sera
Chef’s nightly presentation of homemade soup
6

Salade

Rovezzi
Mixed greens, roasted peppers, artichokes, carrots, tomatoes, vinaigrette
9
Caesare
Crisp romaine, classic dressing, croutons, pecorino Romano
6
for two 10
Parma
Imported prosciutto, spicy arugula, apples, poppy seed vinaigrette
12
Spinace
Baby spinach, grilled sweet potato, smoked bacon, sherry maple vinaigrette, pumpkin seeds
10
Caprese
Fresh mozzarella, tomato, sweet roasted peppers, shaved red onion, garlic infused oil and basil
12
Antipasto
A classic. Large enough for two
15

_________________________________________

 

Chef Rovezzi makes constant changes to the dinner menu based on endless inspiration with ingredients, the menu below is a sample of the type of food we serve, some dishes may not be on the menu when you arrive. Please don't hesitate to ask for something not on the menu; we will try our hardest to accommodate.

Pasta

Carbonara
A REAL carbonara…you’ve probably never had it our way!
17
Rigatoni Salsiccia con Zucca
Crumbled hot sausage simmered with toasted butternut and sage cream
19
Linguini Vongole
Littleneck clams, roasted cherry tomatoes, GARLIC, white wine, clam broth, toasted breadcrumbs
19
Chef’s Ravioli of the Moment
Decided on a whim…hand made in house…always inspired
Linguini Granchio
Jumbo lump crab tossed with spinach in Sherry tomato cream finished with reggiano
20
Rigatoni Siciliano
Roasted eggplant, roma tomatoes and ricotta impastata finished with fresh basil
18
Spaghetti
Homemade veal meatballs simmered in “one minute” pomodoro sauce with garlic and cream
18
Gamberi Livornese
Tender shrimp simmered in a spicy pomodoro sauce with olives, capers and basil
20
Papardelle Christophoro
Asparagus, mushrooms, sun dried tomatoes, roasted garlic and cream with reggiano cheese
18
_________________________________________ Order most of our pasta dishes with whole wheat or gluten free pasta

Primi piatti

Salmone Griglia
Fire grilled salmon atop roasted acorn squash filled with cranberry-herb risotto, a Rovezzi favorite 10 years running
21
Cacciatore con Zio Garieri
Sautéed boneless chicken in a tomato-onion- mushroom- pepper Marsala sauce, Presented on a bed of garlicky spinach
19
Bistecca Brasato Griglia
Slow braised boneless short ribs, grilled and served with fried polenta, red wine braising reduction and gremolata
21
Vitello Trapanese
Golden fried veal layered with roasted eggplant, mushrooms and fontina cheese finished with Montepulciano reduction
26
Merluzzo con Gnocchi e Zucca
Pan roasted Icelandic haddock over handmade spinach-ricotta gnocchi accented with butternut squash bisque
21
Capesante con Vedura Radice
Pan roasted scallops atop roasted root vegetable and fava bean succotash finished with maple vinaigrette
21
Cacciucco “Livornese Fish Stew”
Shrimp, clams, mussels, haddock, calamari, tomatoes, roasted peppers, simmered in a garlic-tomato broth served with toasted crostini
24
Vitello Parmigianno
hand breaded to order and presented with pasta marinara
25
Chicken Parmigianno
hand breaded to order and presented with pasta marinara
20
Eggplant Parmigianno
hand breaded to order and presented with pasta marinara
18
Filetto di Manzo
Chef’s nightly presentation of filet mignon

_________________________________________

 

  • Please inform your server of any food allergies
  • 20% gratuity added to partied of 8 or more
  • We humbly charge a $5 plate “sharing” fee