Bevardi's Salute Menu

Olive tapenade, Italian hummus, assorted olives with toasted Italian bread.

Steamed pei (prince Edward island) mussels in white wine, garlic or fresh tomato sauce.

Fried calamari served with salsa Rosa and spicy marinara.

Thin sliced beef tenderloin with arugula, parmesan cheese, red onions, capers, lemon, olive oil.

Grilled shrimp and calamari with a balsamic glaze.

Grilled Italian sausage with sauteed broccoli rabe.

A salute favorite! The chef's selection of our finest imported cheese and dry cured meats, roasted pepper, and mixed olives for two.

Romaine lettuce, parmigiano reggiano, seasoned croutons, homemade traditional Caesar dressing.

Baby spinach, fresh fruit, raspberry balsamic vinaigrette, crumbled gorgonzola cheese.

Arugula, prosciutto san Daniele, grilled marinated artichokes, shaved parmigiano reggiano, sprinkled with lemon and oil.

Fresh mozzarella, tomatoes, estate olive oil, and dusted with fresh basil.

Eggplant, peppers, tomatoes, black olives and capers.

Grilled Portobello mushrooms, pears gorgonzola cheese, estate olive oil.

Fig marmalade, melted brie, fresh pears, sweet balsamic glaze.

Prosciutto san Daniele, melted fresh mozzarella.

Grilled bone in veal chop with sage, garlic and white wine sauce.

Fresh Mediterranean sea bass, grilled and filleted table side.

European true dover sole, grilled and filleted table side.

Homemade lobster ravioli topped with grilled shrimp in brandy blush sauce.

Wide homemade pasta with porcini mushroom sauce.

Fresh homemade pasta sheets are layered with our zesty Italian meat ragout and mozzarella cheese, topped with bechamel sauce.

Potato gnocchi with tomato sauce and fresh buffalo mozzarella.

Homemade half-moon pasta filled with fresh ricotta, mozzarella cheese and spinach, parmesan cream sauce.

Our signature homemade meat ragout.

Prosciutto, vodka blush sauce.

Fresh porcini and wild mushroom sauce.

Traditional chicken parmigiana topped with mozzarella, tomato sauce, served with pasta.

Traditional veal parmigiana topped with mozzarella, tomato sauce, served with pasta.

Lightly breaded veal cutlet topped with arugula, cherry tomatoes, shaved parmigiano reggiano.

Dijon mustard and herb crusted rack of lamb.

Grilled filet mignon, grilled asparagus, gorgonzola sauce.

Sauteed veal medallions with prosciutto, sage, melted mozzarella cheese in a light tomato white wine sauce.

Veal medallions sauteed in porcini, wild mushrooms and marsala wine sauce, melted mozzarella cheese.

Grilled Atlantic salmon, local orange blossom honey and citrus glaze.

Grilled asparagus.

With olive oil and garlic.

With olive oil and garlic.