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A bed of fresh spring mix and fresh vegetables with sherry vinaigrette.
Totaro’s traditional Caesar served With granna croutons.
Buffalo mozzarella cheese stack with Beefsteak tomatoes and fresh basil.
Assorted caramelized nuts, a medley of fresh berries and Gargonzola cheese tossed with spring mix and raspberry vinaigrette.
Chopped romaine and spring mix with olives, capers, feta, pepperoncinis and hummus atop grilled pita bread.
Tomatoes, cucumbers, red onion, hard-boiled eggs, Gargonzola cheese, avocado and bacon served on mixed greens with balsamic vinaigrette.
Iceberg wedge salad with beefsteak tomatoes, slivered red onions, bacon and blue cheese dressing with a petite filet grilled to order.
House ground burger with lettuce, tomato and fried onions served with fries.
Portabella mushrooms, grilled asparagus and roasted peppers with fresh mozzarella and balsamic vinaigrette served with fries.
Roasted Pork with provolone, broccoli rabe and roasted peppers served with fries.
Breaded Chicken topped with mozzarella cheese and broccoli rabe served with fries.
Salami, Proscuitto, Buffalino mozzarella and tomato baked in the oven served with fries.
Asparagus, sun dried tomatoes and roasted Portabella mushrooms in marinara.
Breaded chicken breast topped with mozzarella cheese served with linguini and sautéed spinach.
Served in a homemade marinara with roasted red peppers.
Gnocchi in marinara with basil, sweet Italian sausage, mushrooms and fresh mozzarella.
Chicken breast served in a marsala wine sauce over rice and sautéed spinach.
Jumbo lump crab cake in a shrimp chive reduction sauce.
Asiago filled tortellini served in an alfredo sauce with jumbo lump crab and roasted red peppers.
Shrimp, scallops, crabmeat, shitake mushrooms and diced tomatoes in a garlic, olive oil sauce Served over tomato basil linguini.
Baby lamb rack grilled over wild mushrooms with sweet balsamic glaze.
Bacon wrapped and grilled with grilled beefsteak tomatoes, fried onions, blue cheese and a Jack Daniels shitake mushroom sauce.
Balsamic braised short ribs over creamy polenta with sautéed spinach.
Roasted Pork with red peppers and broccoli rabe atop creamy saffron risotto.
Beer battered tilapia served over fries with tartar sauce and malt vinegar.
roasted Red Peppers, marinated artichoke hearts, hummus, pita, calamata olives, Salami and marinated buffalino mozzarella.
Camembert, Gorgonzola Dolce and Granna cheeses served with caramelized nuts, honey, dried figs and crostini.
shrimp, scallops, mussels and calamari served chilled with mixed greens and a lemon vinaigrette.
spring greens with fresh vegetables served with your choice of homemade dressing.
Totaro’s traditional Caesar served with homemade croutons.
mozzarella buffalino cheese stacked with beefsteak tomatoes and topped with basil served over spring mix with balsamic drizzle.
assorted caramelized nuts, a medley of fresh berries and Gorgonzola cheese tossed with spring mix and raspberry vinaigrette.
with a fried egg, truffle oil and granna cheese.
served with warm pita.
fried risotto ball stuffed with prosciutto and granna.
served over shoestring potatoes with a chipolte aioli.
served with a chipolte corn cream.
grilled over fennel salad with lemon dill vinaigrette.
chorizo sausage, tomatoes and roasted shallots with white wine lemon.
with an Asian dipping sauce.
shrimp marinated in a tequila lime sauce served with avocado salsa.
in a wild mushroom, roasted garlic, tomato and thyme sauce served over crostini.
baby rack of lamb grilled with balsamic glaze and roasted mushrooms.
roasted mushroom tortalloni with a pancetta, thyme, brown butter sauce with wild mushrooms.
cavatelli in a spicy marinara with capers and black olives.
agnollotti in marinara with basil, sweet Italian sausage, mushrooms and fresh mozzarella.
tortellini in Alfredo sauce with prosciutto and peas.
Balsamic braised served with creamy polenta and spinach.
jumbo lump crabmeat lightly breaded served with shrimp and chive reduction sauce.
jumbo shrimp sautéed with roasted red peppers in a creamy marinara sauce served over penne pasta.
clams, mussels, calamari, shrimp, scallops and fish of the day served in a spicy marinara over linguini.
chicken medallions sautéed with garlic, lemon, capers and white wine.
veal medallions layered with prosciutto and mozzarella cheese, finished with Marsala wine sauce.
half roasted duck with an orange chili glaze with roasted potatoes.
jumbo shrimp and scallops sautéed in olive oil with garlic, plum tomato, shiitake mushrooms and basil tossed with tomato basil linguini and crabmeat.
8 oz. filet served in a Jack Daniels shiitake mushroom sauce with asparagus, grilled tomato and crispy fried onions.
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