Menu
Appetizers
Soup Of The Day 10
Freshly Roasted Peppers and Mozzarella 16
Calamari Insalata 16
Squid in extra virgin olive oil with lemon, garlic, celery, and gaeta olives
Clams Oreganata 17
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
Hot Antipasto 18
Baked littleneck clams, shrimp marinara, eggplant rollatine, and stuffed mushroom
Stuffed Artichoke 16
Stuffed with breadcrumbs, garlic, gaeta olives, capers, and anchovy
Spiedino alla Romana (for two) 20
Layers of bread and mozzarella, fried and served with an anchovy butter sauce
Mozzarella in Carozza (for two) 20
Fried mozzarella served with a marinara sauce
Fried Calamari (for two) 20
Eggplant Rollatine (for two) 20
Thin slices of eggplant stuffed with a ricotta,
mozzarella, and Parmigiano-Reggiano filling
—baked in a tomato sauce with prosciutto
Salads
House Salad 13
Mixed greens with olives, tomatoes, sliced beets, celery and cucumbers served with a balsamic vinaigrette
Chopped Salad 13
Iceberg, arugula, pimientos, tomatoes, and anchovy
Tre Colore Salad 13
Arugula, endive, and radicchio
Caesar Salad 13
Fresh Vegetables
Fried Zucchini 11
Broccoli or Spinach Sauté 11
Asparagus Parmigiana 12
Broiled with butter and Parmigiano-Reggiano
Broccoli di Rabe Affogati 12
Sautéed with whole garlic cloves and olive oil
Escarole Monacino 15
Sautéed with garlic and olive oil, gaeta olives, capers, pignoli, raisins—baked with seasoned breadcrumbs
Pastas
Spaghetti or Wholewheat
Pasta Marinara 23
A Neapolitan classic of olive oil, fresh garlic, and tomatoes
Rigatoni Fra Diavolo 24
Crushed red peppers added to our marinara sauce and simmered to a fiery finish (hot cherry peppers optional)
Spirali Alla Napoli 28
Spirali pasta mixed with ricotta and fileto sauce,
and topped with meat sauce
Linguine Puttanesca 26
A Mediterranean sauce with gaeta olives, capers, and a hint of anchovy
Penne alla Vodka 27
A distinctive tomato sauce accented with vodka and made velvety with cream
Bucatini all’Amatriciana 27
A classic red sauce with hickory-smoked bacon, prosciutto, onions, and fresh basil
A Trio of Ravioli 27
Lobster, Spinach, and Mushroom—each served with a distinctive sauce
Cannelloni with Meat Sauce 26
Spinach cannelloni stuffed with chicken, veal, spinach, and cheese
Gnocchi with Meat Sauce 27
Homemade potato dumplings
Manicotti 25
Stuffed with mozzarella, ricotta and Parmigiano-Reggiano served with a tomato basil sauce
Tortellini Bolognese 27
Meat-filled pasta served with a veal meat sauce
Cheese Ravioli 23
Stuffed with three cheeses and served with a tomato sauce
Rigatoni Sorrentino 27
Baked with tomato sauce, mozzarella, ricotta and Parmigiano-Reggiano
Fettuccine Alfredo 27
Fresh homemade egg noodles served with a sauce of butter, cream and Parmigiano-Reggiano
Linguine White Clam Sauce 29
Little necks out of the shell simmered with olive oil, garlic, and fresh herbs
Linguine al Pesto 27
A fresh pesto of basil, garlic, cheese, olive oil, and a touch of cream
Our Signature Dishes
Eggplant Parmigiana 25
Eggplant baked with Parmigiano-Reggiano, mozzarella, and tomato basil sauce
Chicken Contadina 33
Amish chicken (half) cut into small pieces and fried with garlic, mushrooms, red peppers and potatoes (boneless chicken may be substituted)
Chicken Cacciatora 33
Amish chicken (half) cut and roasted with onions, prosciutto, mushrooms, tomatoes, and wine
(boneless chicken may be substituted)
Veal Rollatine Marsala 39
Stuffed with mozzarella, Parmigiano-Reggiano and prosciutto in a sauce of Marsala and mushrooms
Stewed Tripe alla Napoletana 33
Served in a sauce of onions, prosciutto, green peas, and tomatoes
Stuffed Calamari 35
Stuffed with shrimp, calamari, crab, and lobster—in a tomato and garlic sauce
Linguine Marechiare 29
Littleneck clams out of the shell with olive oil, garlic, fresh herbs, and a touch of tomato
Spaghetti and Meatballs 28
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 32
Broiled with butter, garlic, and lemon—served with spaghetti
Shrimp Parmigiana 31
Striped Bass Marechiare 32
Poached in a light sauce of garlic, tomato, and white wine
Salmon with Mustard Sauce 32
Oven-roasted fillet grilled with Dijon mustard sauce
Meats
Filet Mignon Marsala * 47
Scaloppine of filet mignon sautéed with onions, prosciutto, mushrooms, and Marsala
Sirloin Steak Pizzaiola with Peppers and Mushrooms * 47
Certified Angus Beef—pan-seared and served in a marinara sauce with red peppers and mushrooms
Veal Francese 35
Egg-battered and sautéed with prosciutto, butter, lemon, and white wine
Chicken Pizzaiola with Mushrooms and Peppers 32
Boneless breast of chicken sautéed and served with red peppers and mushrooms in a marinara sauce (hot cherry peppers optional)
Veal Cutlet Parmigiana 28
Pork Rollatine 37
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 32
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 27
Grilled Chicken Breast Tre Colore 27
Topped with salad and balsamic vinaigrette
Roast Chicken Siciliano 31
Amish chicken (half) oven-roasted and served with a reduction of olive oil, garlic, rosemary, and balsamic vinegar
Chicken Livers Cacciatora 28
Sautéed with prosciutto, onions, and mushrooms—in a tomato and wine sauce
Calf’s Liver Veneziana 28
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 10
Freshly Roasted Peppers and Mozzarella 16
Calamari Insalata 16
Squid in extra virgin olive oil with lemon, garlic, celery, and gaeta olives
Clams Oreganata 17
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
Hot Antipasto 18
Baked littleneck clams, shrimp marinara, eggplant rollatine, and stuffed mushroom
Stuffed Artichoke 16
Stuffed with breadcrumbs, garlic, gaeta olives, capers, and anchovy
Spiedino alla Romana (for two) 20
Layers of bread and mozzarella, fried and served with an anchovy butter sauce
Mozzarella in Carozza (for two) 20
Fried mozzarella served with a marinara sauce
Fried Calamari (for two) 20
Eggplant Rollatine (for two) 20
Thin slices of eggplant stuffed with a ricotta,
mozzarella, and Parmigiano-Reggiano filling
—baked in a tomato sauce with prosciutto
Salads
House Salad 13
Mixed greens with olives, tomatoes, sliced beets, celery and cucumbers served with a balsamic vinaigrette
Chopped Salad 13
Iceberg, arugula, pimientos, tomatoes, and anchovy
Tre Colore Salad 13
Arugula, endive, and radicchio
Caesar Salad 13
Fresh Vegetables
Fried Zucchini 11
Broccoli or Spinach Sauté 11
Asparagus Parmigiana 12
Broiled with butter and Parmigiano-Reggiano
Broccoli di Rabe Affogati 12
Sautéed with whole garlic cloves and olive oil
Escarole Monacino 15
Sautéed with garlic and olive oil, gaeta olives, capers, pignoli, raisins—baked with seasoned breadcrumbs
Pastas
Spaghetti or Wholewheat
Pasta Marinara 23
A Neapolitan classic of olive oil, fresh garlic, and tomatoes
Rigatoni Fra Diavolo 24
Crushed red peppers added to our marinara sauce and simmered to a fiery finish (hot cherry peppers optional)
Spirali Alla Napoli 28
Spirali pasta mixed with ricotta and fileto sauce,
and topped with meat sauce
Linguine Puttanesca 26
A Mediterranean sauce with gaeta olives, capers, and a hint of anchovy
Penne alla Vodka 27
A distinctive tomato sauce accented with vodka and made velvety with cream
Bucatini all’Amatriciana 27
A classic red sauce with hickory-smoked bacon, prosciutto, onions, and fresh basil
A Trio of Ravioli 27
Lobster, Spinach, and Mushroom—each served with a distinctive sauce
Cannelloni with Meat Sauce 26
Spinach cannelloni stuffed with chicken, veal, spinach, and cheese
Gnocchi with Meat Sauce 27
Homemade potato dumplings
Manicotti 25
Stuffed with mozzarella, ricotta and Parmigiano-Reggiano served with a tomato basil sauce
Tortellini Bolognese 27
Meat-filled pasta served with a veal meat sauce
Cheese Ravioli 23
Stuffed with three cheeses and served with a tomato sauce
Rigatoni Sorrentino 27
Baked with tomato sauce, mozzarella, ricotta and Parmigiano-Reggiano
Fettuccine Alfredo 27
Fresh homemade egg noodles served with a sauce of butter, cream and Parmigiano-Reggiano
Linguine White Clam Sauce 29
Little necks out of the shell simmered with olive oil, garlic, and fresh herbs
Linguine al Pesto 27
A fresh pesto of basil, garlic, cheese, olive oil, and a touch of cream
Our Signature Dishes
Eggplant Parmigiana 25
Eggplant baked with Parmigiano-Reggiano, mozzarella, and tomato basil sauce
Chicken Contadina 33
Amish chicken (half) cut into small pieces and fried with garlic, mushrooms, red peppers and potatoes (boneless chicken may be substituted)
Chicken Cacciatora 33
Amish chicken (half) cut and roasted with onions, prosciutto, mushrooms, tomatoes, and wine
(boneless chicken may be substituted)
Veal Rollatine Marsala 39
Stuffed with mozzarella, Parmigiano-Reggiano and prosciutto in a sauce of Marsala and mushrooms
Stewed Tripe alla Napoletana 33
Served in a sauce of onions, prosciutto, green peas, and tomatoes
Stuffed Calamari 35
Stuffed with shrimp, calamari, crab, and lobster—in a tomato and garlic sauce
Linguine Marechiare 29
Littleneck clams out of the shell with olive oil, garlic, fresh herbs, and a touch of tomato
Spaghetti and Meatballs 28
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 32
Broiled with butter, garlic, and lemon—served with spaghetti
Shrimp Parmigiana 31
Striped Bass Marechiare 32
Poached in a light sauce of garlic, tomato, and white wine
Salmon with Mustard Sauce 32
Oven-roasted fillet grilled with Dijon mustard sauce
Meats
Filet Mignon Marsala * 47
Scaloppine of filet mignon sautéed with onions, prosciutto, mushrooms, and Marsala
Sirloin Steak Pizzaiola with Peppers and Mushrooms * 47
Certified Angus Beef—pan-seared and served in a marinara sauce with red peppers and mushrooms
Veal Francese 35
Egg-battered and sautéed with prosciutto, butter, lemon, and white wine
Chicken Pizzaiola with Mushrooms and Peppers 32
Boneless breast of chicken sautéed and served with red peppers and mushrooms in a marinara sauce (hot cherry peppers optional)
Veal Cutlet Parmigiana 28
Pork Rollatine 37
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 32
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 27
Grilled Chicken Breast Tre Colore 27
Topped with salad and balsamic vinaigrette
Roast Chicken Siciliano 31
Amish chicken (half) oven-roasted and served with a reduction of olive oil, garlic, rosemary, and balsamic vinegar
Chicken Livers Cacciatora 28
Sautéed with prosciutto, onions, and mushrooms—in a tomato and wine sauce
Calf’s Liver Veneziana 28
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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