Menu
Appetizers
Soup Of The Day 12
Freshly Roasted Peppers and Mozzarella 16
Mussels Alla Bianco 18
Prince Edward Island mussels, sautéed with extra virgin olive oil, fresh garlic, basil and white wine
Clams Oreganata 18
Littleneck clams stuffed with breadcrumbs, garlic, Parmigiano-Reggiano, oregano and fresh parsley
Antipasto Classico 18
Roasted peppers, mozzarella, provolone, prosciutto di Parma, and cacciatorina soppressato
Stuffed Artichoke 18
Stuffed with breadcrumbs, garlic, gaeta olives, capers, and anchovy
Spiedino alla Romana (for two) 22
Layers of bread and mozzarella, fried and served with an anchovy butter sauce
Mozzarella in Carozza (for two) 22
Fried mozzarella served with a marinara sauce
Fried Calamari (for two) 22
Eggplant Rollatine (for two) 22
Thin slices of eggplant stuffed with a ricotta,
mozzarella, and Parmigiano-Reggiano filling
—baked in a tomato sauce with prosciutto
Salads
House Salad 14
Mixed greens with olives, tomatoes, sliced beets, celery and cucumbers served with a balsamic vinaigrette
Chopped Salad 14
Iceberg, arugula, pimientos, tomatoes, and anchovy
Tre Colore Salad 14
Arugula, endive, and radicchio
Caesar Salad 14
Fresh Vegetables
Fried Zucchini 13
Broccoli or Spinach Sauté 13
Asparagus Parmigiana 13
Broiled with butter and Parmigiano-Reggiano
Broccoli di Rabe Affogati 13
Sautéed with whole garlic cloves and olive oil
Escarole Monacino 16
Sautéed with garlic and olive oil, gaeta olives, capers, pignoli, raisins—baked with seasoned breadcrumbs
Pastas
Spaghetti or Wholewheat
Pasta Marinara 24
A Neapolitan classic of olive oil, fresh garlic, and tomatoes
Rigatoni Fra Diavolo 26
Crushed red peppers added to our marinara sauce and simmered to a fiery finish (hot cherry peppers optional)
Spirali Alla Napoli 29
Spirali pasta mixed with ricotta and fileto sauce,
and topped with meat sauce
Linguine Puttanesca 28
A Mediterranean sauce with gaeta olives, capers, and a hint of anchovy
Penne alla Vodka 29
A distinctive tomato sauce accented with vodka and made velvety with cream
Bucatini all’Amatriciana 28
A classic red sauce with hickory-smoked bacon, prosciutto, onions, and fresh basil
A Trio of Ravioli 28
Lobster, Spinach, and Mushroom—each served with a distinctive sauce
Cannelloni with Meat Sauce 29
Spinach cannelloni stuffed with chicken, veal, spinach, and cheese
Gnocchi with Meat Sauce 29
Homemade potato dumplings
Manicotti 27
Stuffed with mozzarella, ricotta and Parmigiano-Reggiano served with a tomato basil sauce
Tortellini w/ Meat Sauce 29
Meat-filled pasta served with a veal meat sauce
Cheese Ravioli 24
Stuffed with three cheeses and served with a tomato sauce
Rigatoni Sorrentino 28
Baked with tomato sauce, mozzarella, ricotta and Parmigiano-Reggiano
Fettuccine Alfredo 28
Fresh homemade egg noodles served with a sauce of butter, cream and Parmigiano-Reggiano
Linguine White Clam Sauce 30
Little necks out of the shell simmered with olive oil, garlic, and fresh herbs
Linguine al Pesto 29
A fresh pesto of basil, garlic, cheese, olive oil, and a touch of cream
Our Signature Dishes
Eggplant Parmigiana 26
Eggplant baked with Parmigiano-Reggiano, mozzarella, and tomato basil sauce
Chicken Contadina 35
Amish chicken (half) cut into small pieces and fried with garlic, mushrooms, red peppers and potatoes (boneless chicken may be substituted)
Chicken Cacciatora 35
Amish chicken (half) cut and roasted with onions, prosciutto, mushrooms, tomatoes, and wine
(boneless chicken may be substituted)
Veal Rollatine Marsala 42
Stuffed with mozzarella, Parmigiano-Reggiano and prosciutto in a sauce of Marsala and mushrooms
Stewed Tripe alla Napoletana 35
Served in a sauce of onions, prosciutto, green peas, and tomatoes
Stuffed Calamari 37
Stuffed with shrimp, calamari, crab, and lobster—in a tomato and garlic sauce
Linguine Marechiare 30
Littleneck clams out of the shell with olive oil, garlic, fresh herbs, and a touch of tomato
Spaghetti and Meatballs 29
A Neapolitan classic—veal meatballs seasoned with garlic and cheese, served with a tomato basil sauce
Sea Food
Lobster with Linguine Market Price
Fra Diavolo or Oreganata
Shrimp Scampi 35
Broiled with butter, garlic, and lemon—served with spaghetti
Shrimp Parmigiana 33
Striped Bass Marechiare 34
Poached in a light sauce of garlic, tomato, and white wine
Salmon with Mustard Sauce 34
Oven-roasted fillet grilled with Dijon mustard sauce
Meats
Filet Mignon Marsala * 49
Scaloppine of filet mignon sautéed with onions, prosciutto, mushrooms, and Marsala
Sirloin Steak Pizzaiola with Peppers and Mushrooms * 49
Certified Angus Beef—pan-seared and served in a marinara sauce with red peppers and mushrooms
Veal Francese 37
Egg-battered and sautéed with prosciutto, butter, lemon, and white wine
Chicken Pizzaiola with Mushrooms and Peppers 33
Boneless breast of chicken sautéed and served with red peppers and mushrooms in a marinara sauce (hot cherry peppers optional)
Veal Cutlet Parmigiana 30
Pork Rollatine 39
Bacon-wrapped pork scaloppine stuffed with mozzarella and prosciutto – roasted and finished in a reduction of pan juices and white wine
Sausages Pizzaiola with Peppers 29
Broiled Italian sausages served with red peppers in a marinara sauce
Stuffed Pork Chop with Vinegar Peppers 33
Stuffed with mozzarella and prosciutto - oven-roasted with sautéd garlic and cherry and vinegar peppers
Chicken Piccata 29
Sautéed with butter, lemon, basil, and white wine
Chicken Marsala 29
Boneless breast of chicken sautéed with prosciutto, onions, mushrooms, and Marsala
Chicken Parmigiana 29
Grilled Chicken Breast Tre Colore 28
Topped with salad and balsamic vinaigrette
Roast Chicken Siciliano 34
Amish chicken (half) oven-roasted and served with a reduction of olive oil, garlic, rosemary, and balsamic vinegar
Chicken Livers Cacciatora 29
Sautéed with prosciutto, onions, and mushrooms—in a tomato and wine sauce
Calf’s Liver Veneziana 32
Sautéed with onions, veal stock, butter, and balsamic vinegar
* From the Grill Option
at your request, this cut of meat is grilled
and served with seasonal vegetables
Soup Of The Day 12
Freshly Roasted Peppers and Mozzarella 16
Mussels Alla Bianco 18
Prince Edward Island mussels, sautéed with extra virgin olive oil, fresh garlic, basil and white wine
Clams Oreganata 18
Littleneck clams stuffed with breadcrumbs, garlic, Parmigiano-Reggiano, oregano and fresh parsley
Antipasto Classico 18
Roasted peppers, mozzarella, provolone, prosciutto di Parma, and cacciatorina soppressato
Stuffed Artichoke 18
Stuffed with breadcrumbs, garlic, gaeta olives, capers, and anchovy
Spiedino alla Romana (for two) 22
Layers of bread and mozzarella, fried and served with an anchovy butter sauce
Mozzarella in Carozza (for two) 22
Fried mozzarella served with a marinara sauce
Fried Calamari (for two) 22
Eggplant Rollatine (for two) 22
Thin slices of eggplant stuffed with a ricotta,
mozzarella, and Parmigiano-Reggiano filling
—baked in a tomato sauce with prosciutto
Salads
House Salad 14
Mixed greens with olives, tomatoes, sliced beets, celery and cucumbers served with a balsamic vinaigrette
Chopped Salad 14
Iceberg, arugula, pimientos, tomatoes, and anchovy
Tre Colore Salad 14
Arugula, endive, and radicchio
Caesar Salad 14
Fresh Vegetables
Fried Zucchini 13
Broccoli or Spinach Sauté 13
Asparagus Parmigiana 13
Broiled with butter and Parmigiano-Reggiano
Broccoli di Rabe Affogati 13
Sautéed with whole garlic cloves and olive oil
Escarole Monacino 16
Sautéed with garlic and olive oil, gaeta olives, capers, pignoli, raisins—baked with seasoned breadcrumbs
Pastas
Spaghetti or Wholewheat
Pasta Marinara 24
A Neapolitan classic of olive oil, fresh garlic, and tomatoes
Rigatoni Fra Diavolo 26
Crushed red peppers added to our marinara sauce and simmered to a fiery finish (hot cherry peppers optional)
Spirali Alla Napoli 29
Spirali pasta mixed with ricotta and fileto sauce,
and topped with meat sauce
Linguine Puttanesca 28
A Mediterranean sauce with gaeta olives, capers, and a hint of anchovy
Penne alla Vodka 29
A distinctive tomato sauce accented with vodka and made velvety with cream
Bucatini all’Amatriciana 28
A classic red sauce with hickory-smoked bacon, prosciutto, onions, and fresh basil
A Trio of Ravioli 28
Lobster, Spinach, and Mushroom—each served with a distinctive sauce
Cannelloni with Meat Sauce 29
Spinach cannelloni stuffed with chicken, veal, spinach, and cheese
Gnocchi with Meat Sauce 29
Homemade potato dumplings
Manicotti 27
Stuffed with mozzarella, ricotta and Parmigiano-Reggiano served with a tomato basil sauce
Tortellini w/ Meat Sauce 29
Meat-filled pasta served with a veal meat sauce
Cheese Ravioli 24
Stuffed with three cheeses and served with a tomato sauce
Rigatoni Sorrentino 28
Baked with tomato sauce, mozzarella, ricotta and Parmigiano-Reggiano
Fettuccine Alfredo 28
Fresh homemade egg noodles served with a sauce of butter, cream and Parmigiano-Reggiano
Linguine White Clam Sauce 30
Little necks out of the shell simmered with olive oil, garlic, and fresh herbs
Linguine al Pesto 29
A fresh pesto of basil, garlic, cheese, olive oil, and a touch of cream
Our Signature Dishes
Eggplant Parmigiana 26
Eggplant baked with Parmigiano-Reggiano, mozzarella, and tomato basil sauce
Chicken Contadina 35
Amish chicken (half) cut into small pieces and fried with garlic, mushrooms, red peppers and potatoes (boneless chicken may be substituted)
Chicken Cacciatora 35
Amish chicken (half) cut and roasted with onions, prosciutto, mushrooms, tomatoes, and wine
(boneless chicken may be substituted)
Veal Rollatine Marsala 42
Stuffed with mozzarella, Parmigiano-Reggiano and prosciutto in a sauce of Marsala and mushrooms
Stewed Tripe alla Napoletana 35
Served in a sauce of onions, prosciutto, green peas, and tomatoes
Stuffed Calamari 37
Stuffed with shrimp, calamari, crab, and lobster—in a tomato and garlic sauce
Linguine Marechiare 30
Littleneck clams out of the shell with olive oil, garlic, fresh herbs, and a touch of tomato
Spaghetti and Meatballs 29
A Neapolitan classic—veal meatballs seasoned with garlic and cheese, served with a tomato basil sauce
Sea Food
Lobster with Linguine Market Price
Fra Diavolo or Oreganata
Shrimp Scampi 35
Broiled with butter, garlic, and lemon—served with spaghetti
Shrimp Parmigiana 33
Striped Bass Marechiare 34
Poached in a light sauce of garlic, tomato, and white wine
Salmon with Mustard Sauce 34
Oven-roasted fillet grilled with Dijon mustard sauce
Meats
Filet Mignon Marsala * 49
Scaloppine of filet mignon sautéed with onions, prosciutto, mushrooms, and Marsala
Sirloin Steak Pizzaiola with Peppers and Mushrooms * 49
Certified Angus Beef—pan-seared and served in a marinara sauce with red peppers and mushrooms
Veal Francese 37
Egg-battered and sautéed with prosciutto, butter, lemon, and white wine
Chicken Pizzaiola with Mushrooms and Peppers 33
Boneless breast of chicken sautéed and served with red peppers and mushrooms in a marinara sauce (hot cherry peppers optional)
Veal Cutlet Parmigiana 30
Pork Rollatine 39
Bacon-wrapped pork scaloppine stuffed with mozzarella and prosciutto – roasted and finished in a reduction of pan juices and white wine
Sausages Pizzaiola with Peppers 29
Broiled Italian sausages served with red peppers in a marinara sauce
Stuffed Pork Chop with Vinegar Peppers 33
Stuffed with mozzarella and prosciutto - oven-roasted with sautéd garlic and cherry and vinegar peppers
Chicken Piccata 29
Sautéed with butter, lemon, basil, and white wine
Chicken Marsala 29
Boneless breast of chicken sautéed with prosciutto, onions, mushrooms, and Marsala
Chicken Parmigiana 29
Grilled Chicken Breast Tre Colore 28
Topped with salad and balsamic vinaigrette
Roast Chicken Siciliano 34
Amish chicken (half) oven-roasted and served with a reduction of olive oil, garlic, rosemary, and balsamic vinegar
Chicken Livers Cacciatora 29
Sautéed with prosciutto, onions, and mushrooms—in a tomato and wine sauce
Calf’s Liver Veneziana 32
Sautéed with onions, veal stock, butter, and balsamic vinegar
* From the Grill Option
at your request, this cut of meat is grilled
and served with seasonal vegetables
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