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The Classics from Grandma's Kitchen Appetizers Soup

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The Classics from Grandma's Kitchen Appetizers Soup FEBRUARY 20TH 1920 APPETIZERS FRIED MOZZARELLA CARROZZA ARANCINI (AKA RICE BALLS) BAKED CLAMS OREGANATA A Southern Italian classic humbly originating Originating in 10th century Sicily and Fresh Middleneck Clams baked with parmesan from the necessity peasants had to re-use traditionally served during the Feast of Santa and oregano bread crumbs, lemon, and our extra provisions (In this case eggs, cheese, Lucia, this is Sicilian street food at its finest. famous garlic butter. and bread) Thus giving birth to the Balls of risotto rolled, stuffed, and fried with $13.85 “Neapolitan Fried Cheese Sandwich” ground beef, peas, and Sicilian caciocavallo Served with a side of Marinara for dipping. cheese. Served with a side of marinara sauce. MUSSELS POSILLIPO $10.15 $11.75 Fresh Mediterranean Mussels sautéed in your choice of a tomato seafood broth or a white wine EGGPLANT ROLLATINI FRIED CALAMARI garlic sauce. Served with toasted crostini bread. Eggplant rolled and stuffed with ricotta Served with a roasted red pepper aioli and $14.95 and topped with melted mozzarella cheese marinara sauce. and marinara sauce. $13.50 “BRUSCHETTA STYLE” CAPONATA $10.25 SICILIANO SCALLOP CUPCAKES This recipe is an intro into the soul FRIED ARTICHOKE HEARTS Pan-seared scallops, mint pesto, honey of Sicily and all of the Greek, Spanish, Served with a pesto aioli and truffle mousse garnished with fried and Arabic influences that finished with a balsamic reduction. mint leaves and toasted pine nuts. helped shape Sicilian cuisine $10.25 $18.15 over the past 20 centuries.... OCTOPUS DI PUGLIA GORGONZOLA CHIPS Eggplant, capers, olives, peppers, and raisins marinated in a Sicilian Grilled octopus, arugula, squid ink vinaigrette, House cut potato chips topped with our sweet and sour sauce pickled tomatoes, caramelized fennel, and delicious gorgonzola cream sauce, bacon, served “bruschetta style” fried capers. and a balsamic reduction. over toasted crostini bread. $15.99 $9.50 $11.25 SALADS SOUP/STEWS SPINACH TORTELLINI AND SAUSAGE EN BRODO Fresh spinach, bacon, gorgonzola, Cheese tortellini, sausage and peas in a light chicken Old world assortment of and walnuts served with broth with parmesan cheese. meats, cheeses, and other a raspberry vinaigrette. $7.50 $10.95 specialties. Prosciutto, PASTA FAGIOLI Sopressata, Salame, CAESAR Rocco’s NY recipe… Ditalini pasta, cannellini Romaine, Parmesan cheese, croutons, beans, bacon and onions in a tomato broth. Provolone, Mozzarella, and cracked black pepper. $6.95 $8.95 Gorgonzola, pickled ESCAROLE (SCHAROL’) AND BEANS tomatoes, peppers, olives, CAPRESE Real Italian peasant soup here... Fresh mozzarella, beefsteak tomatoes, Escarole, cannellini beans, garlic, and chicken artichokes, and a fig spread fresh basil, EVOO and a balsamic broth, little parmesan cheese.. served with crostini reduction. Simple and delicious. $9.95 $5.95 $20.25 Add chicken $5.95 Add shrimp $7.95 Add Salmon $9.95 THE CLASSICS FROM GRANDMA’S KITCHEN All entrees come with family style salad and our famous garlic rolls GRANDMA RICASOLA’S LASAGNA CAVATELLI (GAVADEEL) RIGATONI, SAUSAGE, N’ PEPPERS 3rd generation lasagna recipe. She was a SAUSAGE N’ BROCCOLI RABE Rigatoni pasta tossed with Italian sausage, Ricasola who married a Moderelli whose Small pasta shells tossed with garlic, EVOO, onions and peppers in our homemade daughter married a Varsalona whose mother white wine, broccoli rabe, sausage and roma tomato sugo. was Grandma Esposito.…Capiche!? tomatoes, finished with parmesan cheese. $19.79 $18.75 $20.25 BUCATINI AMATRICIANA SPAGHETTI AND MEATBALLS GNOCCHI ALA SORRENTINA Originating in the town of Amatrice this is one of Rocky “Rocco” Varsalona has been making Originating on Italy’s Amalfi Coast in the the best known pasta sauces in Roman cuisine. his famous meatballs since he opened his first town of Sorrento. Gnocchi tossed in a light Bucatini pasta tossed with cured pork, onions, restaurant in 1970. 25 restaurants and nearly marinara sauce and baked with fresh basil, and San Marzano tomatoes, with a touch of red 800,000 meatballs later we are still hand rolling sweet San Marzano tomatoes and creamy pepper flakes, finished with shaved parmesan. the same great recipe! Served over spaghetti fresh mozzarella cheese. tomato sauce and topped with our favorite $19.20 The Italian government has certified Sicilian cheese, Cacciocavallo! this dish with a PAT stamp…the highest $19.79 GNOCCHI BOLOGNESE qualification for traditional Italian food. Sauce made from ground veal, pork, and beef $18.75 ST. JOSEPHS SPAGHETTI AGLIO E OLIO simmered in red wine and our house tomato Traditionally served on The Feast Day of sauce finished in the pan with a touch of cream. “SICILIAN STYLE” PESTO TRAPANESE St. Joseph (March 19th) and on Christmas Eve $21.25 Circa 1283 Genoese merchants introduced pesto as part of the 7 Fishes. Spaghetti tossed with sauce to the local sailors of Trapani who put their GRANDMA ESPOSITO’S garlic and oil, anchovies, red pepper flakes, own Sicilian twist on the northern classic. and raisins topped with toasted bread crumbs EGGPLANT PARM and parmesan cheese. It’s Thursday night and in our family that Fresh Mint (not basil) almonds (not pine nuts) $17.25 means Grandma Esposito is making eggplant pecorino, garlic, and EVOO blended with Sicilian parmigiana so pull up a chair at Grandma’s table chili peppers and pomodori pelati tomatoes and enjoy this family favorite. Served with a side tossed with bucatini pasta. of spaghetti. Mangia bene! $19.20 $17.25 Pesto may have originated in Genoa but *Add Side Meatballs $5.95 it was perfected in Trapani, Sicily! *Add Side Rope Sausage $5.95 DEPARTING TUESDAY ARRIVAL FEBRUARY 20TH 1920 THE SPECIALTIES FROM OUR KITCHEN THE FAMOUS FIOCCHI LOBSTER RAVIOLI FRANKIE’S BOWTIE Truly a one of a kind... 4 cheese and pear Sautéed with fresh basil, roma tomatoes Bowtie pasta tossed with sun-dried tomatoes, stuffed pasta purses tossed in a Moscato and lemon in a pink seafood cream sauce. asparagus,mushrooms and caramelized onions crèam sauce and topped with prosciutto and $22.95 in a roasted garlic cream sauce. $20.85 asparagus, finished with a balsamic reduction. TORTELLINI ALA PANNA This is… “The Perfect Bite” YBOR CITY’S CRAB RISOTTO True northern Italian dish... Cheese-filled $23.50 Risotto, fresh crabmeat, roasted corn, tortellini tossed with sweet green peas, and chives over a bed of roasted red RIGATONI ALA VODKA prosciutto and cream. pepper pesto topped with truffle oil. $24.35 Paulie’s favorite growing up in Rocco’s $19.79 restaurants. Simply put... The Best Vodka Sauce Ever, Period! BUTTERNUT SQUASH RAVIOLI AUNT MIMA’S RISOTTO $18.75 Succulent butternut squash ravioli tossed Paulie learned to cook this style of risotto with cream and topped with julienned “Con Patata” from his Great Aunt Mima while FETTUCCINE CARBONARA zucchini and truffle oil. visiting with her and the Esposito cousins in Fettuccine pasta tossed with guanciale (cured $21.35 their hometown of Formia, Italy. pork) onions, and cream finished with egg yolk, Risotto, sliced sausage, potatoes, white Tuscan pecorino romano and cracked black pepper. *Add Chicken or Sliced Sausage $5.95 beans, and bacon finished with a splash of tomato $18.75 *Add Shrimp $7.95 sauce and shaved Pecorino Romano. $19.50 *Add Scallops $10.95 SEAFOOD LINGUINE CLAM SAUCE VENETIAN STYLE MEDITERRANEAN SEA BASS Fresh Middleneck whole clams sautéed with BLACK SEAFOOD RISOTTO Crispy WHOLE fish, escarole, cannellini beans, chopped clams, olive oil, and white wine Famous up and down Italy’s Adriatic Coast garlic, fingerling potatoes, chicken stock and evoo. tossed with linguine. and especially prevalent in Venice this risotto $22.75 $20.25 dish incorporates a squid’s ink enhancing the richness and flavor of the sea. It is served with GROUPER PUTTANESCA CRAB ENCHILAU octopus, mussels and clams. Fresh grouper pan seared with olives, capers, roma Paying homage to my Tampa Sicilian Paisanos... $26.95 tomatoes, anchovies, and a touch of red pepper in Fresh lump crabmeat tossed with linguine a seafood marinara sauce served over linguine. in a slightly spicy marinara sauce. $24.95 $25.55 VINCENT’S SALMON AND SAFFRON RISOTTO GROUPER AND SHRIMP FRANCESE SHRIMP SCAMPI Grilled salmon topped with asparagus and Fresh grouper and 2 jumbo shrimp egg dipped Fresh jumbo shrimp sautéed with evoo, garlic, a roasted red pepper pesto over a bed of and pan fried in a lemon white wine sauce white wine, and fresh herbs tossed with linguine. creamy saffron risotto. served over spaghetti. $22.50 $22.40 $26.75 SHRIMP PARMIGIANA SCALLOPS SAMBUCA ZUPPA DE PESCE Breaded jumbo shrimp baked with melted Pan seared scallops tossed with bacon, Shrimp, scallops, mussels, clams, calamari, and mozzarella cheese and tomato sauce served caramelized onions, and bowtie pasta in Grouper sauteed in a tomato seafood broth and with a side of spaghetti tomato sauce. a pink Sambuca cream sauce. served over linguine. $22.50 $26.95 $33.95 CHICKEN, VEAL, CHOPS & BRAISED MEATS PARMIGIANA FRANCESE CHICKEN ROLLATINI Breaded and baked cutlets marinara sauce, Egg-dipped and pan fried in a Chicken rolled and stuffed with sliced ham melted mozzarella cheese. lemon white wine sauce. and mozzarella cheese topped with mushrooms CHICKEN $20.25 VEAL $23.50 CHICKEN $20.25 VEAL $24.55 in a Marsala cream sauce. $21.25 SALTIMBOCCA “NY STYLE” PICATTA CHICKEN SCARPARIELLO Layered with proscuitto, fresh sage, and Pan sautéed with capers, white wine, “SHOEMAKERS STYLE” mozzarella cheese over a bed of spinach and lemon. This style of cuisine
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