Donatello Italian Restaurant Menu

Fresh oysters

Avocado pear with jumbo shrimp and a European cocktail sauce

Squid salad with lemon and garlic vinaigrette

Thinly sliced Parma Prosciutto with melon

House Pate

Freshly cut smoked salmon

Fresh tomato and mozzarella served with basil and vinaigrette

Thinly sliced raw beef tenderloin with parmesan cheese, onions & capers

Fresh mussels sautéed with parsley, garlic and wine-marinara or white wine sauce

Fresh oysters cooked in the shell with garlic, breadcrumbs and parsley

Fresh Oysters cooked with spinach & shallot cream sauce

Mozzarella cheese, crisply fried with anchovies

Snails baked in mushrooms caps with parsley and garlic butter

A variety of pasta

The classical roman soup of cannellini beans and pasta

Chicken broth with homemade sausage and ham tortellini

Chicken broth, spinach, cheese, whisked egg

Spinach and ricotta filling

Spinach and egg fettuccine: mushrooms, garlic

With clams in a white wine or red sauce

with a tomato sauce with red peppers, capers, olives and anchovies

Angel hair with tomato and basil

With live Maine lobster in a light tomato sauce

Dover Sole plan seared and baked in a white wine with lemon butter sauce

Crisply fried scampi, baby calamari, grouper, scallops and baby zucchini

Fresh grouper with tomato, onion, capers and black olives

Jumbo scampi cooked with mushrooms, garlic, tomato and white wine

Fresh poached salmon with shrimp and asparagus

With mushrooms, peppers, tomato and garlic

Sautéed and garnished with mushrooms, artichokes and zucchini

Veal shank with marrow bone, slowly braised in a delicate sauce. Served with saffron risotto

with imported Italian ham , mushrooms and truffle in a light white wine sauce

in a light sauce of lemon and butter

Light breaded and pan-fried breast of chicken, served with a "tre colori" salad

Veal cooked with fresh peppers, oregano, tomato and a touch of garlic

Veal Sautéed with prosciutto and fontina cheese

Rack of lamb seared and baked with mustard and herb breadcrumbs, finished in a rosemary sauce

New York strip with onion and sage in a Chianti Sauce

Two 7oz medallions of beef tenderloin, with garlic, tomato and oregano sauce

Filet of beef with madeira sauce and pate

Veal Chop Sautéed with mushrooms in Marsala wine