Patsys Italian Restaurant | Owned and Operated By The Scognamillo Family Since 1944
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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             19
Roasted peppers, mozzarella, provolone, prosciutto di Parma, and cacciatorina soppressato

Stuffed Artichoke            19
Stuffed with breadcrumbs, garlic, gaeta olives, capers, and anchovy

Spiedino alla Romana (for two)            24
Layers of bread and mozzarella, fried and served with an anchovy butter sauce

Mozzarella in Carozza (for two)            24
Fried mozzarella served with a marinara sauce

Fried Calamari (for two)            24

Eggplant Rollatine (for two)            24

Thin slices of eggplant stuffed with a ricotta,
mozzarella, and Parmigiano-Reggiano filling
—baked in a tomato sauce with prosciutto

Salads

House Salad            15
Mixed greens with olives, tomatoes, sliced beets, celery and cucumbers served with a balsamic vinaigrette

Chopped Salad            15
Iceberg, arugula, pimientos, tomatoes, and anchovy

Tre Colore Salad            15
Arugula, endive, and radicchio

Caesar Salad            15


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            17
Sautéed with garlic and olive oil, gaeta olives, capers, pignoli, raisins—baked with seasoned breadcrumbs


Pastas

Spaghetti or Wholewheat

Pasta Marinara            25
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            29
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            29
A classic red sauce with hickory-smoked bacon, prosciutto, onions, and fresh basil

A Trio of Ravioli            29
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            28
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            25
Stuffed with three cheeses and served with a tomato sauce

Rigatoni Sorrentino            29
Baked with tomato sauce, mozzarella, ricotta and Parmigiano-Reggiano

Fettuccine Alfredo            29
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            36
Amish chicken (half) cut into small pieces and fried with garlic, mushrooms, red peppers and potatoes (boneless chicken may be substituted)

Chicken Cacciatora            36
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            38
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                            36
Broiled with butter, garlic, and lemon—served with spaghetti

Shrimp Parmigiana                      34

Striped Bass Marechiare             35
Poached in a light sauce of garlic, tomato, and white wine

Salmon with Mustard Sauce       35
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            32

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            35
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            29
Topped with salad and balsamic vinaigrette

Roast Chicken Siciliano             35
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            34
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

We have vegetarian, vegan, and gluten free options available. We can accommodate many dietary needs.




Patsy's Italian Restaurant Clams
Patsy's Italian Restaurant Soup
Patsy's Italian Restaurant  Octopus Spaghetti
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