Cafe Picasso

Breaded and fried fresh mozzarella served with tomato basil sauce.

Fried calamari tossed with roasted peppers, sun-dried tomatoes, and scallions, finished in a balsamic demi glaze sauce.

Fried calamari served with hot or sweet sauce.

Freshly grilled Italian bread topped with a blend of finely diced tomatoes, red onions, garlic, and basil with a touch of extra virgin olive oil.

A platter of fresh mozzarella, sharp provolone, roasted peppers, soppressata, prosciutto, and olives, topped with fresh basil and olive oil.

Broccoli rabe sautéed with sweet Italian sausage, garlic, and olive oil.

A bed of fresh sliced tomatoes topped with fresh mozzarella and finished with a touch of basil and olive oil.

Eggplant stuffed with prosciutto, Parmigiano cheese, and basil topped with fresh mozzarella in a marinara sauce.

Grilled portobello mushrooms topped with roasted peppers, fresh mozzarella, and scallions, finished in a balsamic demi glaze sauce.

Pan-seared clams and mussels served with garlic, basil, and scallions finished in a plum tomatoes basil sauce.

Romaine lettuce topped with fresh mozzarella cheese, roasted red peppers, red onions, green olives, carrots, cucumbers, and fresh tomatoes in our homemade Italian dressing.

Baby arugula lettuce tossed with green olives, carrots, sun-dried tomatoes, artichokes hearts, and goat cheese topped with blackened chicken breast in a balsamic and oil dressing.

Romaine lettuce, fresh tomatoes, fresh mozzarella, and green olives topped with grilled vegetables (eggplant, zucchini, mushrooms, onions, and peppers in a house dressing.

Spring mix lettuce topped with grilled sea scallops, dried cranberries, sliced almonds, and gorgonzola cheese and tossed in a balsamic vinaigrette.

Romaine lettuce tossed with shaved Parmigiano cheese and croutons in a creamy caesar dressing.

Freshly diced tomatoes, sharp provolone, red onions, and black olives with a touch of basil and olive oil dressing topped with grilled chicken breast.

A rich blend of Parmigiano cheese finished in a cream sauce.

Potato pasta served in a plum tomato sauce topped with melted fresh mozzarella.

Sautéed garlic, portobello mushrooms, sweet sausage, and basil finished in a plum tomato sauce.

Lobster ravioli served with a mix of wild mushrooms and scallions in a brandy pink sauce.

Shrimp, garlic, sun-dried tomatoes, and scallions are finished in a light pesto sauce.

Diced fresh salmon, asparagus and shitake mushrooms finished in brandy pink cream sauce.

Sautéed diced chicken breast, roasted peppers, and artichokes hearts in a cream pesto sauce.

Clams sautéed with garlic and scallions in either a red or white sauce.

Sautéed sweet Italian sausage, escarole, black olives, and cherry hot peppers finished in garlic white wine sauce.

Garlic, anchovies, capers, and black olives, in plum tomato basil sauce.

Pan-seared black mussels smoked salmon, and calamari served with basil, scallions, and garlic in a plum tomato sauce.

Stuffed with sausage, ground beef, ricotta, mozzarella, and Parmigiano cheese served in a plum tomato sauce.

Cannelloni stuffed with cheese served in a brandy pink sauce and topped with melted mozzarella cheese.

Eggplant stuffed with ricotta and mozzarella cheese served in a plum tomato sauce.

Penne baked with tomato sauce, ricotta, and Parmigiano cheese topped with melted mozzarella cheese.

Cheese ravioli served in a plum tomato sauce topped with melted mozzarella cheese.

Stuffed shells served with plum tomato sauce and topped with melted mozzarella cheese.

Lightly breaded and fried chicken breasts served in a tomato sauce topped with mozzarella cheese.

Chicken breast dipped in egg batter, sautéed until golden brown, and served in a lemon white wine sauce.

Pan-seared chicken breast served with sweet Italian sausage, mushrooms, potatoes, onions, bell peppers, and finished in a Pomodoro sauce.

Pan-seared chicken breast served with caramelized onions, walnuts and roasted peppers topped with fresh mozzarella cheese finished in balsamic demi glaze sauce.

Chicken breast served with sun-dried tomatoes, roasted peppers, artichokes hearts, scallions, and basil finished in a white wine sauce.

Pan-seared chicken breast served with sundried tomatoes and wild mushrooms, topped with fresh mozzarella in a marsala demi-glace sauce.

Veal cutlets topped with prosciutto, spinach, and fresh mozzarella finished in light demi-glace sauce.

Veal cutlets stuffed with prosciutto, fontina cheese, and sausage are served in a brandy pink sauce.

Veal cutlets sautéed with capers, and artichoke hearts served in a lemon white wine sauce.

Veal cutlets sautéed with a blend of wild mushrooms finished in a homemade marsala demi-glace sauce.

Veal cutlets sautéed with garlic, mushrooms, black olives, basil, and red onions in a Pomodoro sauce.

Grilled veal cutlets topped with sautéed broccoli rabe and beans in a garlic white wine sauce.

Veal cutlets topped with grilled eggplant, roasted pepper, and gorgonzola cheese in a demi-glaze sauce.

Shrimp, mussels, clams, calamari, and scallops in a hot or sweet marinara sauce over linguini.

Blackened and pan-seared salmon served with asparagus, sea scallops and shiitake mushrooms finished in brandy pink cream sauce.

Pan-seared shrimp, scallops, and portobello mushrooms in a brandy pink cream sauce.

Pan-seared scallops served with roasted peppers, sun-dried tomatoes, asparagus, and artichokes in a balsamic demi glaze sauce.

Pan-seared shrimp with broccoli rabe, cherry tomatoes, scallions, and bell peppers in garlic sauce.

Pan seared tilapia dipped in egg batter sautéed until golden brown and finished in white wine lemon sauce over spinach.

Pan-seared calamari served in a hot or sweet plum tomato basil sauce over linguini.

Pan-seared calamari served with roasted peppers, artichokes hearts, black olives, and basil in a plum tomato sauce over capellini.

Prosciutto, fresh mozzarella, sharp provolone, basil, fresh sliced tomatoes, and olive oil.

Mortadella, soppressata, sharp provolone, fresh tomatoes, arugula and roasted peppers.

Grilled chicken, roasted peppers, fresh mozzarella, and a touch of pesto sauce.

Breaded chicken breast topped with baby arugula, sun-dried tomatoes, and gorgonzola cheese.

Grilled zucchini, eggplant, portobello mushrooms, roasted peppers, and fresh mozzarella.

Grilled chicken breast, fresh sliced tomatoes, baby arugula, roasted peppers, and fresh mozzarella.

Grilled chicken, sautéed spinach, gorgonzola cheese, and cherry hot peppers.

Grilled veal, sautéed broccoli rabe, sharp provolone, and olive oil.

Sweet Italian sausage, peppers, and onions with a touch of sauce.

Blackened chicken breast topped with sliced prosciutto, fresh sliced tomatoes, and fresh mozzarella cheese.

Marinated and baked mushrooms stuffed with ground sausage, spinach, fresh mozzarella cheese, and fresh herbs finished in a cream pesto sauce.

Sauteed broccoli rabe and sweet Italian sausage finished in a light garlic white wine sauce.

Fried calamari tossed with fresh roasted peppers, sun-dried tomatoes, and scallions finished in a light balsamic demi glaze sauce.

Breaded fresh mozzarella cheese lightly fried and served in a plum tomato sauce.

Lightly breaded and fried calamari served with hot or sweet marinara sauce.

A traditional Italian meat sauce with group pork, ground beef, ground veal, and fresh herbs finished in a Pomodoro sauce with penne pasta.

Sliced and breaded eggplant stuffed with prosciutto, fresh mozzarella, and basil and served in a marinara sauce.

Pan-seared New Zealand mussels served with bell peppers, scallions, and cherry tomatoes, and finished in garlic white wine sauce.

Sliced and grilled Italian focaccia topped with diced fresh tomatoes, diced red onions, garlic, basil, and olive oil.

Homemade fresh mozzarella cheese topped with sliced fresh tomatoes, basil, olive oil, and balsamic vinaigrette over a bed of baby arugula.

A platter of prosciutto di parma, soppressata, mortadella fresh mozzarella, sharp provolone, roasted red peppers, sliced fresh tomatoes, and green olives topped with olive oil and basil.

A combination of freshly diced tomatoes, sharp provolone cheese, red onions, basil, scallions, and cucumbers finished in an olive and fresh herb dressing.

Romaine lettuce tossed with shaved Parmigiano cheese and croutons finished in a creamy homemade caesar dressing.

Romaine lettuce tossed with fresh tomatoes, cucumbers, green olives, roasted peppers, and red onions, topped with grilled zucchini, portobello mushrooms, yellow zucchini, and fresh mozzarella cheese in a house dressing.

Spring mix lettuce tossed with dried cranberries, sliced almonds, and gorgonzola cheese topped with Grilled sea scallops and finished in a balsamic and olive oil dressing.

Radicchio, baby arugula, and avian and cherry tomatoes are finished in a balsamic vinaigrette.

Rigatoni pasta with pancetta, green peas, scallions, and basil finished in vodka pink cream sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Jumbo cheese-filled tortellini served with diced chicken breast, peas, and portobello mushrooms finished in a creamy alfredo sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Ravioli stuffed with lobster meat served with shitake mushrooms, porcini mushrooms, scallions, and basil finished in a cognac pink sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Pan-seared jumbo shrimp, sun-dried tomatoes, asparagus, and scallions tossed with arborio risotto finished in a light champagne cream sauce. Served with a tossed salad, mixed vegetables, and potatoes.

A traditional Italian meat sauce with ground pork, ground beef, ground veal, and fresh herbs in a Pomodoro sauce over penne pasta. Served with a tossed salad, mixed vegetables, and potatoes.

Pan seared clams sautéed with garlic white wine sauce or in a plum tomato basil sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Potato pasta served with diced onions, diced tomatoes, and basil topped with fresh mozzarella cheese finished in a garlic pesto white wine sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Penne pasta served with diced chicken breast, artichoke hearts, fresh diced tomatoes, fresh broccoli, and scallions finished in a garlic white wine sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Ravioli stuffed with ricotta cheese and spinach served with roasted peppers, asparagus, and shitake mushrooms finished in a gorgonzola cream sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Portobello mushrooms, sweet Italian sausage, and basil are finished in a light plum tomato sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Pan-seared jumbo shrimp, black mussels, clams, calamari, and sea scallops tossed with arborio risotto finished in a light Pomodoro sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Capellini pasta served with calamari, smoked salmon, black mussels, broccoli rabe, cherry tomatoes, and scallions finished in a garlic white wine sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Bow tie pasta served with portobello mushrooms, freshly sliced eggplant, and sun-dried tomatoes tossed with baby arugula and finished in a light pesto demi-glaze sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Pan-seared jumbo shrimp served with sun-dried tomatoes and scallions finished in a garlic white wine pesto sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Pan-seared diced pancetta, scallions, basil, parsley, blended eggs, and Parmigiano cheese. Served with a tossed salad, mixed vegetables, and potatoes.

Homemade lasagna stuffed with sausage, ground beef, ricotta, and mozzarella cheese served in a plum tomato sauce. Served with a tossed salad, mixed vegetables, and potatoes.

A rich blend of Parmigiano cheese, butter, and fettuccine finished in a light cream sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Penne pasta tossed with Pomodoro sauce, ricotta cheese, and Parmigiano cheese topped with melted mozzarella cheese. Served with a tossed salad, mixed vegetables, and potatoes.

Pan-seared anchovies, black olives, sweet capers, red onions, and basil are finished in a plum tomato sauce over spaghetti. Served with a tossed salad, mixed vegetables, and potatoes.

Lightly breaded and fried chicken breasts served in a tomato sauce and topped with melted mozzarella cheese served over penne pasta. Served with a tossed salad, mixed vegetables, and potatoes.

Pan seared chicken breast dipped in egg batter and sautéed until golden brown finished in a lemon white wine sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Pan-seared chicken breast served with shitake mushrooms and porcini mushrooms finished in a homemade marsala demi glaze sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Lightly breaded and fried chicken breast topped with baby arugula, sliced red onions, and fresh tomatoes finished in a balsamic vinaigrette dressing. Served with a tossed salad, mixed vegetables, and potatoes.

Pan-seared chicken breast served with sun-dried tomatoes and portobello mushrooms topped with fresh mozzarella cheese finished in a marsala demi glaze sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Pan-seared chicken breast served with sun-dried tomatoes, roasted peppers, artichoke hearts, and basil finished in a garlic white wine sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Pan-seared chicken breast served with caramelized onions, roasted peppers, and walnuts topped with fresh mozzarella cheese and finished in a balsamic demi glaze sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Pan-seared chicken breast served with sweet Italian sausage, portobello mushrooms, caramelized onions, bell peppers, and basil finished in a Pomodoro sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Pan-seared veal cutlets served with fresh garlic, portobello mushrooms, black Gaeta olives, red onions, and basil finished in a Pomodoro sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Marinated and grilled veal cutlets topped with sautéed broccoli rabe and cannellini beans finished in a garlic white wine sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Lightly breaded and fried veal cutlets served in a tomato sauce and topped with melted mozzarella cheese served over penne pasta. Served with a tossed salad, mixed vegetables, and potatoes.

Pan-seared veal cutlets topped with sliced prosciutto and freshly melted mozzarella cheese served over sautéed spinach finished in a light demi-glaze sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Lightly breaded and fried veal cutlets tossed with baby arugula, sliced red onions and fresh tomatoes finished in a balsamic vinaigrette dressing. Served with a tossed salad, mixed vegetables, and potatoes.

Baked veal cutlets stuffed rollatini style with prosciutto, fontina cheese, ground sausage, and fresh herbs finished in a brandy pink sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Pan-seared veal cutlets served with sweet capers, artichoke hearts, scallions, and cherry tomatoes finished in a lemon white wine garlic sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Pan-seared veal cutlets topped with sliced grilled eggplant, roasted peppers, and melted gorgonzola cheese finished in a light demi glaze. Served with a tossed salad, mixed vegetables, and potatoes.

Pan-seared veal cutlets served with porcini mushrooms and portobello mushrooms finished in a homemade marsala demi glaze sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Pan seared veal cutlet dipped in egg batter and sautéed until golden brown finished in a lemon white wine sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Blackened and pan-seared salmon served with sea scallops, shitake mushrooms and asparagus finished in a brandy pink cream sauce over risotto. Served with a tossed salad, mixed vegetables, and potatoes.

Pan-seared jumbo shrimp, black mussels, clams, calamari, sea scallops, scallions, basil, and garlic are finished in a plum tomato sauce over linguine. Served with a tossed salad, mixed vegetables, and potatoes.

Pan-seared jumbo shrimp served with scallions, garlic and basil finished in a plum tomato sauce over linguine in either a hot or sweet sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Pan-seared sea scallops served with roasted peppers, sun-dried tomatoes, artichoke hearts, and garlic finished in a balsamic demi glaze sauce. Served with a tossed salad, mixed vegetables, and potatoes.

Pan-seared jumbo shrimp served with bell peppers, cherry tomatoes, scallions, red onions, and broccoli rabe finished in a garlic white wine sauce over capellini. Served with a tossed salad, mixed vegetables, and potatoes.

Pan seared calamari served with scallions, basil and garlic finished in a plum tomato sauce over linguine in either a hot or sweet sauce. Served with a tossed salad, mixed vegetables, and potatoes.