Rack of Lamb
Johnny's Famous Filet Mignon
Tuttu Cosa di Claudia
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Appetizers Stuffed Banana Peppers Spicy Peppers combined with Judy's special sausage filling, and baked with her famous tomato sauce. Rolantini di Melenzane Eggplant cut to length is lightly breaded and browned in virgin olive oil. Then rolled with a specially mixed ricotta cheese and baked with marinara sauce and a sprinkle of grated romano cheese. Stuffed Mushroom Caps Fresh mushrooms filled with specially seasoned bread crumbs & baked golden brown. Calamari Antipasto Fresh Calamari steamed and served chilled, mixed with balsamic vinaigrette, artichoke hearts, roasted red peppers, kalamata olives, diced almonds, and dried cranberries. Mussels di Johnny New Zealand mussels on the half shell in a delightful garlic & butter sauce. Mussels di Palmieri New Zealand mussels on the half shell in spicy tomato and garlic sauce. Bruchetta di Zarra Fresh Italian bread sliced thick is topped with spinach, mushrooms, and roasted red peppers. Zuppa Ricotta Dumpling Soup An old Italian soup passed down from my Great Grandmother, Filomina Contosta. Chicken broth filled with spinach, carrots, and a ricotta dumpling made with: ricotta cheese, grated romano cheese, bread crumbs and diced onion. Salade Grande These salads are made with fresh romaine leaf lettuce, sliced hard boiled eggs, artichoke hearts, roasted red peppers, crumbled bleu cheese, sliced beets, kalamata olives, pepperoncini and topped with Judy's balsamic vinaigrette dressing. Ask your server to top your Salade Grande with sliced chicken, imported anchovies, or our imported Italian tuna with olive oil, diced onion, cracked black pepper, and grated romano cheese. Ask your server about taking home a wine bottle of Chef Judy's homemade balsamic vinaigrette dressing. A great gift, marinade, and dressing, all in one special bottle. Entrees All dinners are served with a house salad and Sancholi's Brothers Hearth baked Italian bread. Salads are dressed with Judy's balsamic vinaigrette. Imported crumbled bleu cheese and/or anchovies are available for a small fee. Ravioli di Filomena A house specially. My Great Grandmother Filomena brought the recipe for this delicious handmade ravioli from her home village Melisa, in the province of Catanzara, Calabria over a century ago! Thick noodle filled with ricotta, ground angus, chopped spinach, grated romano and topped with our house tomato sauce. Served with your choice of meatball, sausage, or eggplant romano. Full Rack of Lamb Our rack of lamb is prepared with a Southern Italian marinade then cooked on a grill pan. Served with sautéed mushrooms, and polenta. Calamari di Julia This traditional dish of calamari will be found in the Italian house on Christmas Eve. Whole calamari cooked to tender perfection in a delicious red sauce covers a bed of capellini. Polenta Calabrese On finally peasant fare, this gourmet dish can now be found in some of the world's most renowned restaurants. Our polenta is simple the way it was meant to be, though our sauce may be a little heartier than that of hard times. Thick chunks of Johnny's homemade sausage, imported olives, and a delicious tomato sauce top this traditional dish. Manicotti di Antoinette Another house favorite. Each homemade crepe is individually prepared and filled with Judy's special ricotta filling, then topped with tomato sauce, a sprinkle of grated romano and baked in the oven. Served with your choice of meatball, sausage, or eggplant romano. Johnny's Famous Filet Mignon Our generously cut filet mignon is braised with Chianti wine to keep it nice & juicy. Served with sautéed mushrooms, and red skin garlic and parsley potatoes. Alfredo di Piemonte This thick and rich Northern Italian sauce is a favorite of many. Our creamy Alfredo sauce is made to order and served over a generous bed of linguine. Ask your server about adding chicken, mushrooms, artichoke hearts, roasted red peppers or sautéed spinach. Jumbo shrimp and/or scallops are also available. Melenzane Romano Fresh eggplant lightly battered and browned in olive oil, layered with marinara sauce and grated romano cheese; then baked to perfection. Includes sautéed mushrooms and sautéed spinach. Aglie e Olio "Tuttu Cosa" Fresh garlic and extra virgin olive oil is sautéed together in a cast iron skillet until golden brown. Then artichoke hearts, roasted red peppers and kalamata olives are tossed into a medley of imported ingredients to create one splendid dish of spaghetti. Italian tuna salad in a light virgin olive oil with diced onions, black pepper and grated romano cheese may be added to this dish. Try it with imported anchovies; or large chunks of my Dad's sautéed sausage a top. Tuttu Cosa di Claudia This entree is the "Tuttu Cosa" described above with all of the delicious ingredients. Plus it is topped with jumbo shrimp and scallops, as well as my Dad's sautéed sausage. This dish is spectacular beyond description! Judy's Homemade Ricotta Noodles This pasta is made like most others starting with flour, but ricotta cheese, and some other special ingredients are kneaded into the dough to make a thick, light, and fluffy noodle. Topped with tomato sauce and served with your choice of sausage, meatball or eggplant romano. Verdure e Fagoli "Greens and Beans" Prepared in the traditional Southern Italian fashion with a touch of virgin olive oil and garlic. This combination of white beans and spinach are simple yet delicious. Order with Johnny's homemade sausage sautéed and set atop. Lasagna di Zarra This meatless Southern Italian lasagna is layered with a special ricotta filling and a meatless tomato sauce. Served with a side of your choice: meatball, sausage, or eggplant romano. Pasta Marinara Your choice of spaghetti or penne topped with Judy's famous tomato sauce. Choose a meatball, sausage, eggplant romano for a side; or top it off with sautéed mushrooms or spinach. Agile e Ohio Another poor man's dish that is renowned for its delightful simplicity. Red pepper seed, sliced garlic, and ground black pepper sautéed in extra virgin olive oil cover a large plate of al dente spaghetti topped with grated romano cheese. An accompaniment of imported anchovy, Italian tuna, or sautéed sausage is highly recommended. Salsa Piccante di Jr. Williams A very hot, spicy tomato sauce with mushrooms, bell peppers and onions, and other zesty spices cooked together and topped over spaghetti. "Not for the faint of heart!" Served with sausage, meatball, or eggplant. Pasta Con Salsiccia Primavera di Donaldo My Father's homemade sausage sautéed in a light olive oil with onions, green peppers, and mushrooms is served over a plate of spaghetti with tomato sauce. This dish is as pleasing to the eye as it is to the palate. Cavatelli e Verdure di Rena This flavorful dish of "cavatelli and greens" is prepared in the Basilicata fashion. Spinach steamed and sautéed with virgin olive oil and garlic, is then mixed together with cavatelli, and topped with a sprinkle of grated romano cheese. Ask for "Cavatelli di Anna" cavatelli and greens with jumbo broiled shrimp and scallops set atop. Linguine di Contosta My Great Uncle Joe, owner of the fabulous Charriot Restaurant, has honored us with his recipe. This delicious dish of jumbo shrimp, New Zealand mussels, and plump sea scallops is prepared in a special white wine sauce with garlic, butter and herbs over linguine. This dish may also be prepared in the spicy "palmieri" tomato and garlic sauce or Judy's mild marinara. Zarra's Sampler A taste of Southern Italy's finest cuisine all on one delicious platter. Just like Sunday dinner at Mama's, this dish has: Lasagna, eggplant romano, sautéed spinach, meatball and sausage. Pollo Romano Tender chicken breast lightly breaded and browned in virgin olive oil, is then topped with tomato sauce, a sprinkle of grated romano cheese, and baked to perfection. This well balanced dish includes sautéed mushrooms, penne with marinara, and sautéed spinach. Pasta e Fagoli "Pasta and Beans" an authentic Southern Italian peasant dish. Pasta with beans in a light and zesty tomato sauce prepared with virgin olive oil, ground black pepper and garlic. Johnny's sautéed sausage is fabulous with this dish. Tilapia di Julia Magdalina Fresh filet of tilapia lightly floured and pan seared with an apricot demiglace; topped with toasted almonds and dried cranberries. Served with roasted red peppers, sautéed spinach, and red skin garlic and parsley potatoes. Desserts Cherries Jubilee to Two Prepared Tableside. Baked Alaska Serves Two to Four. Judy's Own Recipe CheeseCake Light and Creamy with Chambord Sauce. Judy's Own Recipe Ricotta Cake Tirami-Suzy Bananas Flambe for Two Prepared Tableside. "Don't Forget the Cannolis" Ice Cream Spumoni, Vanilla, Chocolate. Caffe de Carol Amaretto, Almond Liquor, Godiva, Creme Coffee Espresso Cappucino Latte |