Café Trastevere Italian Restaurant Menu

Mixed field greens, tomatoes and red onions in a creamy italian herb vinaigrette.

Penne and smoked salmon in a vodka cream sauce.

Fettuccine tossed in a creamy parmigiano reggiano cheese sauce.

Chicken breast thinly pounded and breaded then topped with marinara sauce and melted mozzarella cheese.

Calamari sautéed in a spicy red sauce and tossed with linguine.

Spaghetti tossed with fresh tomatoes, basil, onions, white wine, extra virgin olive oil, pecorino romano cheese and pancetta.

Ladyfingers dipped in espresso and liqueurs then layered with mascarpone cheese and zabaglione sauce.

France. An elegant Rose with hints of strawberries that is smooth and long on the finish.

California. Fruit forward with floral aromas of apples and peaces.

Napa. Aromas of orange blossom and honeysuckle with flavors of nectarine and apricot.

California. Enticing characteristics of apricot, lemon, apple, and fresh pineapple.

Alto Adige. Enticing characteristics of apricot, lemon, and fresh pineapple.

Germany. Exhibits distinct flavors of ripe pear, peach, and is sweet in style.

Puglia. Well-balanced with hints of mineral and golden apple flavors.

California. Aromas of red fruit and spice.

France. A complex bouquet of spring flowers, raspberries and spices plum.

Australia. Complex with soft tannins, fresh fruit, and a hint of spice.

Tuscany. Dry red with hints of cherry, berry, and spice.

Tuscany. An intense and persistent fragrance, soft and balanced to the palate.

Napa. Medium to full-bodied with blackberry, spice, and cherry flavors.

Tuscany. An Italian classic with notes of red cherry and red plums.

Tuscany. A Tuscan wine with notes of black cherry and long smooth finish.

Tuscany. Extremely attractive with hints of cherry and vanilla.

Piedmonte. This impressive wine is elegant in style and possesses a smooth long finish.

Italy. A classic Italian wine with black fruit, smoke and oak.

Toasted bread topped with chopped tomatoes, garlic, olive oil and fresh basil.

Fresh mozzarella with tomatoes, basil and olive oil.

Portobello mushrooms stuffed with meat sauce and served with marinara.

Tender pieces of seasoned and fried calamari served with a side of fra' diavolo (spicy) or marinara sauce.

Mussels sautéed in a white wine and garlic sauce.

Steamed clams with fresh tomatoes, basil and herbs.

A light cream soup with crab meat and corn.

Crisp romaine lettuce tossed with fresh baked croutons and our own caesar dressing.

Spinach salad with walnuts, tomatoes and sliced mushrooms tossed with a dressing of gorgonzola cheese, olive oil and balsamic vinaigrette.

Tender arugula leaves with walnuts and shaved carrots tossed with a dressing of gorgonzola cheese, oil and balsamic vinaigrette.

An assortment of shrimp, scallops, fish, mussels, clams, and calamari combined with tomato sauce and served over a bed of capellini pasta.

Calamari and shrimp sautéed in a spicy red sauce and tossed with linguine.

Fresh salmon fillet, served grilled or blackened.

Choice of linguine, spaghetti or penne.

Spaghetti served in a sauce of pecorino romano cheese and bacon.

Spaghetti served in a hearty meat sauce with cheese.

Spaghetti served with homemade meatballs and marinara sauce.

Linguine with clams steamed in their own broth with garlic, fresh parsley, extra virgin olive oil and a touch of red pepper.

Thinly-sliced eggplant with marinara and mozzarella cheese served on a bed of linguine.

Angel hair pasta tossed with peas, bacon, and served in a cream sauce.

Fettucine tossed in a creamy parmigiano reggiano cheese sauce.

Penne and smoked salmon in a vodka cream sauce.

Penne with mushrooms, chicken and roasted red peppers in a gorgonzola cream sauce.

Tri-colored tortellini tossed in a white wine cream sauce with peas, onions, and bacon.

Potato dumplings served in a cream and cheese sauce.

Homemade sheets of pasta layered with meat sauce, ricotta, mozzarella cheese, and marinara.

Ravioli stuffed with lobster meat and served in a cream sauce.

Thinly-pounded, breaded chicken breast topped with marinara and melted mozzarella cheese.

Thinly-pounded chicken breast battered in egg and sautéed in white wine lemon cream sauce.

Chicken breast sautéed in a white wine sauce topped with asparagus and mozzarella cheese.

Chicken breast thinly-pounded and sautéed in white wine, lemon and capers.

Chicken breast thinly-pounded and sautéed in a marsala wine sauce with mushrooms.

Thinly-pounded, breaded veal scaloppini topped with marinara and melted mozzarella cheese.

Thinly-pounded veal scaloppini sautéed in white wine, lemon and capers.

Thinly-pounded veal scaloppini sautéed in a marsala wine sauce with mushrooms.

Thinly-pounded veal with prosciutto, spinach, sage and marsala wine.

Pork tenderloin medallions, spinach and mushrooms in a rosemary white wine cream sauce.

Filet mignon sautéed with mushrooms and red wine.