Squan Tavern
fried chicken strips, bacon, tomato with honey Dijon dressing
spicy chicken over greens with blue cheese
The “Squan Salad” topped with grilled chicken, croutons & your choice of dressing
w/ tomatoes
sun-dried tomatoes, black olives, onions & mushrooms served with a dollop of creamy blue cheese & balsamic &olive oil on the side
w/peppers & onions
w/fries
w/fries
w/mushrooms & onions
| above entrees served with choice of meatballs or sausage
sautéed in oil & garlic
sautéed in oil & garlic
½ dozen on ice with cocktail sauce & lemon
three jumbo shrimp with cocktail sauce & lemon
stuffed with pepperoni, sausage & pepper or broccoli
skinless wings baked in a spicy sauce
breaded & deep fried then baked in a spicy sauce
delicately deep fried
baked en casserole in garlic & butter with toast points
sauteed in either marinara or a white wine & garlic sauce
½ dozen chopped & stuffed with seasoned bread crumbs
sauteed in marinara or fradiovolo
sauteed in marinara or fradiovolo
three jumbo shrimp sauteed in a rich garlic & butter sauce
rolled with ricotta & topped with mozzarella & tomato sauce
sauteed with oil & garlic
strips of breaded & deep fried mozzarella
topped with garlic & butter with or without mozzarella
a rich soup with elbow pasta, beans, garlic & marinara
please ask your server for today’s soup
mixed greens & assorted vegetables with a choice of dressings
salami, pepperoni, provolone, pepperoncini, hot cherry peppers, marinated artichoke hearts & pimentos, green & black olives, garbonzo beans & tomato served over a bed of lettuce with or without anchovies
served with tomatoes
romaine tossed with our homemade caesar dressing topped with homemade croutons
with oil, garlic & lemon on a bed of lettuce
with oil, garlic & lemon on a bed of lettuce
heavenly rich cream sauce with lots of parmigiano
homemade potato dumplings sauteed with parmigiano in tomato sauce with meatballs, meatsauce or sausage
in a rich gorgonzola cream sauce
homemade dumplings sauteed with mushrooms & spinach in a parmigiano cream sauce or marinara
with basil, olive oil, pine nuts & garlic
cheese filled pasta in a sauce made from our own roasted red peppers
heavenly rich cream sauce with lots of parmigiano
ricotta filled pasta with meatballs, meatsauce or sausage
meat filled pasta with meatballs, meatsauce or sausage
layered with ricotta, mozzarella & tomato sauce with meatballs, meatsauce or sausage
ricotta filled crepes with meatballs, meatsauce or sausage
baked with mozzarella en casserole with meatballs, meatsauce or sausage
stuffed with ricotta & baked with mozzarella en casserole with meatballs, meatsauce or sausage
14-ounce strip steak cut up & sauteed with mushrooms, onions & hot or sweet peppers in marinara sauce over penne
14-ounce strip steak with fresh mushrooms in marinara sauce over linguine
14-ounce strip steak grilled then sauteed with two shrimp in a rich garlic & butter sauce over linguine
14-ounce strip steak topped with onion rings
sauteed in a spicy marinara sauce with a side of spaghetti
breaded & topped with mozzarella & tomato sauce
eggplant parmigiano combined with either baked ravioli or baked penne
rolled with ricotta & topped with mozzarella & tomato sauce
sauteed with sundried tomatoes & melted fresh mozzarella in a balsamic vinegar & white wine sauce
sauteed with broccoli in a light marinara sauce
sauteed with artichoke hearts in a white wine sauce
sautéed with baby peas, prosciutto & onions in a cajun cream sauce
sauteed with mushrooms in a marsala wine brown sauce
chicken marsala with shrimp as well
egg battered then sauteed in a lemon & butter sauce
sauteed with asparagus & garlic in a light marinara sauce
breaded & topped with mozzarella & tomato sauce
chicken parmigiano combined with either baked ravioli or baked penne
both chicken & shrimp parmigiano with a side of pasta
sautéed in a rich garlic butter sauce & served with asparagus
sautéed with hot peppers, mushrooms & onions in a light marinara sauce
sauteed with mushrooms in a marsala wine brown sauce
sauteed with mushrooms in marinara sauce
egg battered then sauteed in a lemon & butter sauce
sauteed with asparagus & garlic in a light marinara sauce
sauteed with mushrooms & garlic in a white wine sauce
sautéed with capers in a lemon butter sauce
layered with eggplant & mozzarella in a light marinara sauce with mushrooms
breaded & topped with mozzarella & tomato sauce
veal parmigiano combined with either baked ravioli or baked penne
morsels of veal marinated with peppers & onions in tomato sauce
with a lemon & butter sauce & served with asparagus
shrimp, scungile, mussels & clams over linguine in marinara or a garlic & white wine sauce
egg battered then sauteed in a lemon & butter sauce
served over linguine with marinara sauce or fradiovolo
breaded & topped with mozzarella & marinara sauce
shrimp parmigiano combined with either baked ravioli or baked penne
sauteed in a rich garlic & butter sauce & served over linguine
stuffed with crabmeat in a buttery white wine sauce
breaded & deep fried & served with cocktail & tartar sauces
lightly battered & fried. Recommended over linguine
sausage & pepper
sausage, pepper & mushroom
mozzarella & ricotta without any sauce
sliced fresh tomatoes, garlic & fresh basil without sauce
hot cherry peppers, mushrooms & onions
non-fat cheese, peppers, mushrooms & onions
the original six toppings we offered in 1964: sausage, peppers, mushrooms, pepperoni, meatballs & onions
sausage, pepperoni & meatball
topped with penne, ricotta & mozzarella
mozzarella, cheddar & monterey
pesto sauce & mozzarella
The Bossone family’s recipe for this traditional ice cream was brought to America by Domenico Bossone around the turn of the century. It came from the days of his youth as a gelatiere in Lauro, Italy and is now made by his grandson, Chef Dominic III. It is made with crushed sugared almonds, dried citrus fruits, cherries & grated chocolate.
The recipe for our famous Italian cheesecake has not changed since 1970.
The English, Spanish & French all claim to have invented this wonderfully rich dessert. Chef Dominic offers the classic version lavored with vanilla bean & topped with a crisp caramelized sugar crust.
Please see your server for Dominic’s daily decadent creation.
Rich and creamy, just like a New York style cheesecake should be.
Imported from Spain, these special sorbets are served inside a whole fruit. | They’re also fat-free. Please see your server for tonight’s flavors.
A crispy crepe with a ricotta filling with chocolate chips throughout.
Italian for “pick me up,” lady fingers are soaked in espresso, topped with mascarpone and dusted with cocoa
Italian for “truffle,” this dessert first created in a gelateria in Piazza Navona in Roma was so named because it so resembled Italy’s famous black truffles. Our version features a center of cherry & nuts, surrounded by almond ice cream & coated in dark chocolate.
Traditional almond ice cream topped with crushed almonds & a cherry.
Please see your server for tonight’s flavors.
An old-fashioned favorite with vanilla ice cream & Hershey’s syrup, topped with whipped cream.