This Weeks Menu

 Appetizers:

Four Cheese Ravioli – Ravioli lightly breaded and deep-fried, served with marinara sauce for dipping.

Greek Salad – Lettuce, tomato, red onions, Kalamata olives, and feta cheese.

Spinach Balls – A blend of potatoes, spinach and gorgonzola, breaded and lightly fried. Served with a side of sauce.

Gabriella’s Casserole – A blend of sweet peppers baked to perfection, topped with Italian breadcrumbs, pecorino cheese and our finest Tuscan virgin olive oil.

Mussels Marinara – Mussels sautéed with garlic and olive oil, served in a spicy marinara sauce.

Salads:

Apple Gorgonzola Salad -Tart Granny Smith apples, dried cranberries and Gorgonzola cheese tossed with a fresh lettuce blend in our signature Italian strawberry vinaigrette.

House Salad – Lettuce, tomato, red onions, and mozzarella cheese.

Palermo Pear – Ginger sesame seed dressing drizzled over romaine lettuce and goat cheese topped with pears, cranberries and walnuts.

Blue Cheese Insalata – Iceberg lettuce topped with creamy blue cheese, bits of bacon, chopped tomatoes and Gorgonzola cheese.

Entrees:

Josephine’s Combo – Mama’s meatballs, homemade sausage and a side of pasta served with a chunky Bolognese (meat) sauce.

Eggplant Lasagna – Lasagna layered with golden crisp eggplant, ricotta cheese, and mozzarella topped with marinara sauce and baked to perfection.

Seafood Josephine – Mussels, clams, shrimp, spinach and artichokes sautéed in a seasoned wine sauce served on a bed of rice.

Chicken Saltimbocca – Chicken cutlet lightly floured and fried topped with prosciutto, fresh mozzarella, and a cream garlic mushroom sherry sauce, served on a bed of pasta.

Veal Parmesan – Lightly breaded veal cutlet baked with mozzarella cheese and topped with marinara sauce. Served over pasta.

 

Deserts:

Cheese Cake

Lemon cello marscapone cake 

Cannolies 

Chocolate Tort (GF)

Tiramisu

Carrot Cake

 

Be kind