fresh mozzarella cheese, roasted red peppers, grilled vegetables roasted red peppers and tomatoes
thin sliced eggplant rolled with ricotta cheese and spinach, topped with marinara sauce and baked
house made fresh tomatoes, basil
Pasta E' Fagioli Soup
dusted with flour and deep fried, served with a diavola sauce.
house greens, mozzarella cheese, red peppers, gorgonzola cheese grilled eggplant, garbanzo's, pepperoncini peppers, olives and tomatoes tossed with our house dressing
Side House Salad
mixed greens served with our house dressing
Pasta E' Fagioli Soup
as an entree, large bowl plus fresh baked bread.
penne pasta tossed with capers, tomatoe sauce, gaeta olives.
red or white garlic and olive oil
red or white garlic and olive oil. finished with a fresh pomodoro sauce.
finished with a fresh pomodoro sauce
penne pasta tossed with grilled eggplant, fresh mozzarella cheese and tomatoe sauce
made especially by us!
Eggplant Rollatini Entree
thin sliced eggplant stuffed with spinach, ricotta cheese,
select cuts of beef, pork, simmered for hours with tomatoe sauce over rigatoni.
italian sausage tossed with tomatoe sauce over linguini.
delicate potato pillows tossed with fresh tomatoe sauce.
shrimp sauteed with tomatoe sauce over linguini spiced or not.
penne tossed with chicken and a gorgonzola pesto cream.
penne tossed with shrimp and a pesto gorgonzola cream.
tossed with onion, peas, shrimp in a light cream.
escarole and bean tossed with sausage and chunks of large toasted bread "an old world neapolitan dish".
Zuppa Di Pesce
shrimp, clams, calamari mussels, sauteed then tossed with tomatoe sauce over linguini spiced or not
thin sliced eggplant layered with mozzarella cheese and tomatoe sauce then baked, served with pasta
penne pasta tossed with ricotta cheese , mozzarella topped with tomatoe sauce then baked.
breast sauteed and topped with eggplant, prosciutto and mozarella cheese, finished with a white wine tomatoe sauce.
breast sauteed with dried plums, dried apricots, pepperoncini peppers and red bell peppers finished with a splash of white wine.
dipped in a light egg wash and finished with a lemon butter sauce.
breast sauteed with domestic mushrooms and marsala wine.
veal medallions sauteed with capers olive oil white wine and lemon.
veal medallions topped with eggplant, prosciutto, and melted mozzarella cheese, finished in a white wine pomodoro sauce.
veal medallions sauteed with domestic mushrooms and marsala wine. sides broccoli, escarole, broccoli rabe, dandelion
italian for "pick me up", it's made with savoiardi (otherwise known as lady finger biscuits) dipped in espresso coffee, layered with a whipped mixture of mascarpone, marsala, and sugar and topped with cocoa.
shells of fried pastry dough, filled with a sweet, creamy filling of ricotta cheese blended with a combination of vanilla, chocolate chips, marsala wine, rosewater and other flavorings.
Italian Bread Pudding (budino Di Pane
bread pudding originally came about because frugal cooks in the 11th and 12th centuries grew tired of wasting the stale bread that was left hanging around the kitchen
Sfogliatelle Santa Rosa
in season) created in the monastery of santa rosa in conca dei marini in the province of salerno, italy, in the 17th century, are shell or cone shaped filled pastries with ricotta, candied fruit, citrus, and dusted with powdered confectioners sugar. "sfogliatelle" means "many leaves/layers, " the pastry's texture resembling leaves stacked on each other.
the small cream cheese pie, is made with vanilla custard or ricotta cheese and a few chocolate chips for good measure.
he plural is gelati, and it is italy's regional variant of ice cream. the history of gelato dates back to the 16th century, where bernardo buontalenti, a native of florence, delighted the court of caterina dei medici with his creation.
As always our breads house made pastas and fresh mozarella cheese are made daily! Elsa created Hot Tomatoe combining first hand experiences of the traditional Italian kitchen.
Some examples of Hot Tomatoe's award winning dishes include house-made mozarella, fresh baked warm breads, pan-seared tuna with a marsala,garlic ,olive oil hoisen seaweed sauce. Filet mignon finished with a velvet portobello mushroom sherry cream sauce and of course the classic tira-mi-su`, full of choice ingredients.