Dinner Menu

Tender domestic calamari golden fried to perfection (also available grilled).

Roma tomatoes, herbs, Mascarpone cheese and prosciutto, over grilled Italian crostini

Maryland blue crab, artichokes and Swiss baked and accompanied with toasted points.

Gulf shrimp baked with gorgonzola/vermouth sauce, sprinkled with Asiago cheese

Jumbo mushrooms stuffed with spinach, four cheeses, tomato and herbs.

Hand made fresh mozzarella purse filled with sweet buttery cream of mozzarella, tomato, dressed with Tuscan olive oil, fresh basil, Mediterranean Sea salt and drops of aged Balsamic vinegar.

Arborio rice with Scottish smoked salmon, sweet peas, sun-dried tomatoes, shallots and Moscato wine.

Arborio rice with asparagus, Pine nuts, Parmiggiano and a splash of Moscato wine

Arborio rice with Gulf shrimp, scallops, manila clams and mussels, in cherry tomatoes, herbs, garlic and white wine

Arborio rice with chicken, portabella mushrooms, walnuts, merlot and Asiago cheese

Cheese tortellacci tossed with prosciutto, mushrooms and sweet peas in our Vodka Pink sauce.

Homemade cannelloni filled with Tuscan roasted chicken, mushrooms, parmiggiano and fresh herbs, baked in tomato/cream sauce, topped with Provolone cheese

Angus tenderloin tips, mushrooms and herbs, in Roma tomato sauce with Demi Glaze and Barolo wine, served on a bed of homemade fettuccine

Jumbo Gulf shrimp and bay scallops in a brandy/garlic cream sauce, served over homemade fettuccine

Ziti pasta tossed with sweet Italian sausage, mushrooms and sweet peas, in tomato/cream sauce.

Spinach and ricotta filled manicotti baked to perfection, served with Al Fredo and Roma tomato sauces

House made ricotta cavatelli served with chicken and asparagus meatballs in tomato/cream sauce with basil and Asiago cheese.

Jumbo gulf shrimp, Mediterranean clams, broccoli, cherry tomatoes, garlic and Pinot Grigio, served on a bed of linguine

Spaghetti pasta tossed with chicken breast, roasted peppers and asparagus, in garlic Pinot Grigio sauce

Homemade cannelloni filled with braised Angus ossobuco, Asiago cheese and fresh herbs, baked in tomato ragu, topped with Swiss cheese

Rigatoni tossed with Italian sausage, Andouille sausage, broccoli, tomato and Moscato wine

Lobster Ravioli tossed with Fra Diavolo sauce;Roma tomatoes, garlic, chili peppers and Pinot Grigio.

Chicken breast rolled with Prosciutto, spinach and Fontina cheese, pan roasted with herbs and Moscato wine

Chicken breast, lemon, capers, garlic and white wine, served over rigatoni pasta

Pork tenderloin stuffed with Italian sausage and apples, roasted in our Balsamic/Honey BBQ sauce

Milk fed veal scaloppini pounded and breaded, baked in Roma Tomato sauce topped with fresh Mozzarella, served over Spaghetti.

Cast iron roasted Mallard duck breast, served with mushrooms braised in Merlot and wild berries essence

Kansas City cut (14oz) bone in pork chop stuffed with four cheeses, roasted with Bourbon/Demi Glaze and mushrooms

Aged 10oz Angus filet pan roasted with mushrooms, herbs and Merlot wine, topped with imported gorgonzola cheese

Aged 12oz Angus strip steak seared to perfection on cast iron, served with mushrooms and red peppers in tomato/demi glaze sauce

Slipper lobster tails, Gulf shrimp, scallops, mussels, clams, calamari and oysters in tomato broth, served with grilled crostini bread. (Also available over pasta for an additional $2.00)

North Atlantic salmon pan roasted with horseradish/parmiggiano crust, served on a bed of fire roasted Radicchio

Florida Red Snapper blackened to perfection, served on a bed of fire roasted spinach

Mixed berries compote and vanilla ice cream

Chocolate Grand Marnier Crème Brulee, served with fresh berries and fresh cream

Barolo’s original

Ask your server about our daily flavor

Lady fingers, Mascarpone and espresso

Cream puffs filled with vanilla ice cream, covered with Belgian chocolate

Flaky puff pastry, Peruvian dark chocolate mousse, white chocolate mousse and medley of berries