Salvino Cucina Italiana

Bruschetta

Italian bread topped with fresh, ripe diced tomatoes, garlic, fresh basil, parmesan cheese and a touch of balsamic vinegar

• 15

Calamari Fritti

Calamari fried to a golden brown and tossed with parmesan cheese and seasoning. Served with spiced marinara.

• 18

Calamari Saltati della Casa

Calamari sauteed in white wine and garlic with a touch of marinara and heirloom tomatoes.

• 18

Mussels Della Casa

Fresh mussels sauteed in white wine and garlic with marinara and heirloom tomatoes. Served with garlic toast points.

• 18

Gnocchi alla Gorgonzola

Salvino's housemade spinach and potato gnocchi baked in a rich gorgonzola cream sauce.

• 18

Escargots Della Casa

Half dozen tender snails sauteed in mushroom garlic butter, shallots and the rest is Salvino's secret!

• 16

Burrata

Soft core mozzarella presented with a light spring mix salad, seasoned diced tomatoes, pesto roasted red peppers and garlic toast points.

• 15

Crab Dip

Lump crab meat folded into a cream cheese and mascarpone blend topped with mozzarella and baked. Served with fried pita chips tossed with parmesan cheese.

• 18

Wild Mushroom Ravioli

Served in porcini demi sauce with fresh sage

• 25

Spaghetti with Meatballs

Spaghetti topped with meat sauce and three homemade meatballs

• 22

Tagliatelle Alla Bolognese

Large egg noodles tossed with Bolognese meat sauce and a touch of cream

• 23

Lasagna Alla Bolognese

Pasta layered with ricotta cheese blend, beef and Italian sausage, tomato sauce and mozzarella cheese

• 22

Eggplant Alla Parmigiana

Thinly sliced fried eggplant rolled with mozzarella and baked. Topped with tomato sauce and parmesan cheese served over spaghetti

• 23

Fettucini Alfredo

Egg noodles tossed in a rich cream sauce and parmesan cheese

• 22
• 26
• 28

Vitello Saltimbocca

Veal scaloppini sauteed with fresh sage, topped with prosciutto di parma and mozzarella cheese in a white wine demi-glaze sauce over creamed spinach. Served with spaghetti and red sauce.

• 37

Vitello Piccata

Veal scaloppini sauteed with butter and capers in a white wine lemon sauce. Served with spaghetti and red sauce.

• 35

Cotoletta Di Vitello Sorrentino

Veal cutlet topped with eggplant, prosciutto di parma, mozzarella and parmesan cheese, a touch of marinara and finished in a white wine demi-glaze sauce. Served with spaghetti and red sauce

• 37

Vitello alla Marsala

Tender veal scaloppini in a classic marsala wine sauce with mushrooms. Served over spaghetti.

• 35

Pollo Alla Marsala

Boneless breast of chicken in a classic marsala wine sauce with mushrooms. Served over spaghetti

• 27

Petto Di Pollo Saltimbocca

Chicken breast sauteed with fresh sage in a white wine demi-glaze sauce, topped with prosciutto di parma and mozzarella cheese. Served over creamed spinach with a side of spaghetti and red sauce

• 29

Petto Di Pollo Luigi

Chicken breast sauteed with sage, shallots, artichoke hearts and mushrooms in a white wine lemon sauce. Served over spaghetti

• 28

Pollo Piccata

Chicken breast sauteed with butter and capers in a lemon white wine sauce. Served with spaghetti and red sauce

• 27

Penne Alla Mediterranean

Penna pasta tossed with roasted chicken, fresh spinach, feta cheese, sun dried tomatoes and mushrooms in a rich cream sauce

• 27

Chicken Parmigiano

Two chicken breasts breaded and fried, topped with tomato sauce and mozzarella cheese and baked. Served over spaghetti

• 28

Halibut Pescatore

Simmered in clam sauce with a touch of marinara, fresh mussels, shrimp and scallops. Served over angel hair pasta

Halibut Soave

Pan-seared, topped with lemon and butter sauce. Served with creamed spinach and a side of spaghetti and red sauce

Scallops alla Soave

Pan-seared sea scallops, topped with lemon and a butter white wine sauce. Served with creamed spinach pasta.

• 36

Halibut Mediterranean

Simmered in broth, white wine, kalamata olives, a touch of marinara, caramelized onions and capers. Served over angel hair pasta

Salmon Mediterranean

Simmered in broth, white wine, kalamata olives, a touch of marinara, caramelized onions and capers. Served over angel hair pasta

• 32

Linguine Imperiale

Linguine tossed with shrimp, scallops, lobster meat and sun-dried tomatoes in a creamy tomato sauce

Linguine Pescatore

Linguine tossed with shrimp, scallops, and mussels in a white wine garlic clam sauce with a touch of marinara

• 36

Shrimp Scampi

Linguine tossed with jumbo shrimp sauteed with garlic, heirloom cherry tomatoes, and spices

• 32

Shrimp And Scallops Rosina

Fettuccine tossed with shrimp and scallops in a creamy tomato sauce with basil

• 36

Mussels & Clams Sauce

Linguine tossed with butter, clam sauce, a touch of marinara, fresh mussels and clams

• 32

Linguine & Clams

Linguine tossed in a white clam sauce with fresh clams and clam meat

• 29

Lobster Ravioli

Large ravioli stuffed with a savory lobster blend tossed in a vodka sauce with sun-dried tomatoes, lobster meat and finished with a touch of tarragon

Tiramisu

Peanut Butter Pie

Cannoli

Limoncello Mascarpone Cake

Triple Layer Chocolate Cake

Flourless Chocolate Cake

Spumoni Bomba