Alberto's Ristorante
For those who want to have a variety; this consists of roasted red peppers, artichoke hearts, fried calamari, smoked salmon, chicken liver paté, saparsata, salami and cheese.
Fresh Stony Island mussels sauteed in a spicy homemade tomato basil sauce.
Served over mixed field greens with a saffron aioli.
Shrimp sautéed in olive oil & garlic, served over spinach.
Large shrimp with mixed mesclun and cocktail sauce.
Homemade pasta filled with lobster, shrimp, scallops, & cheese in a saffron cream sauce.
Meatballs baked with fresh mozzarella cheese and tomato sauce.
Large snails sautéed in a garlic white wine sauce, finished with fresh mozzarella, sun-dried tomatoes & basil, served over angel hair pasta.
Fresh marinated squid dipped in corn flour batter & deepfried, served with a spicy mayonnaise aioli sauce.
Eggplant stuffed with ricotta cheese, finished with a basil marinara sauce & melted cheese.
A rich, smooth paté laced with Calvados.
Baked bread topped with sliced vineripened tomatoes, pesto & fresh romano
Pan seared with an aged balsamic vinegar, garnished with mixed greens.
Chef’s selection of mixed seafood.
Mixed greens, tossed with our house vinaigrette, garnished with dried cherries, mandarin oranges, carrots and walnuts.
Traditional romaine salad, tossed with croutons, parmesan, anchovies & our Caesar dressing.
Mixed greens, white beans, onions, capers, calamata olives & fire roasted peppers in balsamic vinegar & extra virgin olive oil.
Fried calamari served over a large Caesar salad.
Mixed field greens, with marinated artichoke hearts, portabella mushrooms, and fresh roasted red peppers, topped with shaved parmesan cheese & white anchovies.
Mixed greens, vine-ripened tomatoes, basil, Bermuda onions & extra virgin olive oil.
Sauteed 6 ounce peppercorn coated sirloin, served with mixed field greens, caramelized onions, tomato, grilled portabello, shaved parmesan and balsamic vinaigrette.
Rich and creamy traditional New England style.
Italian fish soup seasoned with saffron, orange peel & garlic, served with a spicy aioli sauce & croutons.
Tasty morsels of lobster, scallops & shrimp in a creamy seafood stock.
Comes with roasted peppers, caramelized onion, grilled portabella mushrooms and cheese.
Fried fish served with lettuce, tomato and tartar sauce.
Grilled chicken, onion and red peppers served on a fresh foccacia with lettuce and tomato.
A breaded cutlet topped with sauce and cheese.
Grilled chicken breast and eggplant topped with fontina cheese and served with pesto and a spicy mayonnaise aioli.
Buffalo mozzarella, lettuce, vine ripe tomatoes, Bermuda onion and fresh basil topped with olive oil and balsamic vinegar.
Grilled portabella mushroom with melted fontina cheese, marinated peppers and caramelized onions served with a garlic aioli.
Grilled chicken, portabella mushroom, Italian sausage, spinach and three cheeses, served with tomato salsa.
Ask about our daily special.
Pasta stuffed with prosciutto, veal, pine nuts, spinach, finished with tomato, béchamel & melted cheese.
Homemade pasta sheets stuffed with parmesan, romano & ricotta, topped with tomato béchamel & melted cheese.
Homemade pasta filled with shrimp, scallops and lobster blended with ricotta, parmesan and romano cheese, topped with saffrom cream sauce.
Tomato gravy, the traditional long-simmering meat sauce redolent with beef, pork, meatballs and sausage. Served over linguini.
Roasted garlic and cheese tortelini with sautéed chicken in an Alfredo sauce.
Chicken, shrimp & bow-tie pasta tossed in a sun-dried tomato basil cream sauce
Medallions of chicken sautéed lightly & tossed with penne pasta in a roasted red pepper cream sauce.
Sautéed chicken breast and mushrooms in a Marsala wine sauce.
A northern-style cacciatore consisting of crisp fried peppers, onions and mushrooms, sauteed briefly, then simmered with wine, and touch of tomato.
Cutlet dipped in egg & fresh bread crumbs, pan-fried, topped with homemade tomato sauce, shredded fontina and grated parmesan cheese.
Breaded and lightly sautéed in olive oil, white wine, peppers, onions, mushrooms, artichoke hearts, olives with a touch of marinara.
Sautéed with artichoke hearts, asparagus, mushrooms & tomatoes, finished in a white wine lemon butter sauce
Eggplant dipped in flour & egg, pan-fried, topped with tomato sauce, shredded fontina & grated parmesan
Eggplant stuffed with ricotta, topped with a basil marinara sauce & melted cheese.
Fresh squid, clams, mussels, scallops and shrimp, sauteed in olive oil, garlic and a touch of marinara sauce served over linguini.
Four shrimp sautéed in olive oil, butter, garlic, shallots and scallions. Served over pasta.
Fresh scrod in a lemon, butter & white wine sauce, topped with seasoned bread crumbs.
Freshly cultivated Stony Island mussels steamed in a garlic white wine sauce or a lightly spiced marinara sauce over linguini.
Sautéed baby squid in a spicy tomato cream sauce, served over linguini.
Red snapper with mushrooms and capers in a lemon butter sauce.
For those who want to have a variety; this consists of roasted red peppers, artichoke hearts, fried calamari, smoked salmon, chicken liver paté, saparsata, salami and cheese.
Fresh Stony Island mussels sauteed in a spicy homemade tomato basil sauce.
Served over mixed field greens with a saffron aioli.
Shrimp sautéed in olive oil & garlic, served over spinach.
Large shrimp with mixed mesclun and cocktail sauce.
Homemade pasta filled with lobster, shrimp, scallops, & cheese in a saffron cream sauce.
Meatballs baked with fresh mozzarella cheese and tomato suace.
Large snails sautéed in a garlic white wine sauce, finished with fresh mozzarella, sun-dried tomatoes & basil, served over angel hair pasta.
Fresh marinated squid dipped in corn flour batter & deepfried, served with a spicy mayonnaise aioli sauce.
Eggplant stuffed with ricotta cheese, finished with a basil marinara sauce & melted cheese.
A rich, smooth paté laced with Calvados.
Baked bread topped with sliced vineripened tomatoes, pesto & fresh romano.
Pan seared with an aged balsamic vinegar, garnished with mixed greens.
Chef’s selection of mixed seafood.
Mixed greens, tossed with our house vinaigrette, garnished with dried cherries, mandarin oranges, carrots and walnuts.
Traditional romaine salad, tossed with croutons, parmesan, anchovies & our Caesar dressing.
Mixed greens, white beans, onions, capers, calamata olives & fire roasted peppers in balsamic vinegar & extra virgin olive oil.
Mixed field greens, with marinated artichoke hearts, portabella mushrooms, and fresh roasted red peppers, topped with shaved parmesan cheese & white anchovies.
Mixed greens, vine-ripened tomatoes, basil, Bermuda onions & extra virgin olive oil.
Italian fish soup seasoned with saffron, orange peel & garlic, served with a spicy aioli sauce & croutons.
Tasty morsels of lobster, scallops & shrimp in a creamy seafood stock.
Rich and creamy traditional New England style.
A traditional Italian meat sauce made with ground beef & pork, simmered in a tomato sauce, served over linguini.
Pasta stuffed with prosciutto, veal, pine nuts, spinach, finished with tomato, béchamel & melted cheese.
Pasta sheets stuffed with parmesan, romano & ricotta, topped with tomato, béchamel & melted cheese.
Roasted garlic and cheese tortelini with sautéed chicken in an Alfredo sauce.
Fresh littleneck clams steamed open in a spicy marinara sauce; or olive oil, garlic & scallions, served over linguini.
Chicken, shrimp & bow-tie pasta tossed in a sun-dried tomato basil cream sauce.
Medallions of chicken sautéed lightly & tossed with penne pasta in a roasted red pepper cream sauce.
Chicken, sausage, broccoli rabe & cannellini beans sautéed in olive oil, garlic, white wine & chicken stock; tossed with penne pasta.
Eggplant stuffed with ricotta, topped with a basil marinara sauce & melted cheese.
Eggplant dipped in flour & egg, pan-fried, topped with tomato sauce, shredded fontina & grated parmesan
1-1/4 lb. lobster with clams, calamari, mussels, shrimp and scallops in a spicy tomato sauce served over linguini.
Jumbo shrimp sautéed with olive oil, butter, garlic, shallots & scallions, served over linguini.
Sautéed littleneck clams, mussels, shrimp, scallops, and calamari, served in a light marinara sauce.
Your choice of boiled, Fra diavolo or baked stuffed.
Pine nut encrusted filet of salmon in a balsamic wine reduction.
Fresh scrod in a lemon, butter & white wine sauce, topped with seasoned bread crumbs
Egg battered fresh scrod, topped with artichoke hearts, asparagus, mushrooms & fresh deseeded tomatoes, finished in a white wine lemon butter sauce.
Homemade tagliatelli pasta served with pan seared scallops in a brandy cream sauce with gorgonzola cheese.
Fresh scrod stuffed with shrimp, scallops and breadcrumbs, topped with lobster meat, in a pink peppercorn cream sauce.
Sautéed jumbo shrimp, mushrooms and artichoke hearts with roasted garlic, peppers and shallots in a Marsala wine sauce.
Sautéed baby squid in a spicy, tomato, cream sauce, served over linguini.
Sautéed chicken breast and msuhrooms in a Marsala wine sauce.
Breaded chicken cutlet sautéed in olive oil with peppers, onions, mushrooms, artichoke hearts & pesto with a touch of white wine & marinara.
Sautéed chicken breast topped with spinach, prosciutto, sage and fontina cheese in a Madeira wine sauce.
Breaded chicken cutlet, pan-fried, topped with tomato sauce & shredded cheese.
Breast of chicken sautéed with artichoke hearts, asparagus, mushrooms & tomatoes, finished in a white wine lemon butter sauce.
Breaded chicken breast topped with fresh lobster in a brandy pink peppercorn cream sauce.
Sauteed chicken breast with mushrooms and capers in a lemon butter sauce.
A roasted semi-boneless 1/2 duck finished with a sun dried cherry port demi glaze.
A center cut 14 ounce grilled rib chop, with vinegar peppers.
Pan fried, lightly breaded rib scallopini served over field greens with tomato, basil and onion salsa.
Grilled pork tenderloin in a brandy, pink peppercorn sauce.
Full rack marinated in garlic & rosemary, grilled to your liking, in a port wine demi-glaze.
Braised lamb shank, with tomatoes, celery, carrots, onions in a chianti wine sauce.
A 12 ounce grilled sirloin prepared to your favorite temperature.
A 12 ounce prime aged sirloin with a soy ginger demi-glaze.
Sautéed 8 ounce filet, coated with peppercorns with a brandy cream sauce.
Braised beef short rib cooked with celery, carrots and onions in a Barolo wine sauce.
A 12 ounce grilled rib chop in a sauce consisting of a variety of wild mushrooms, tarragon, tomatodemi glace. Created for mushroom lovers!
Egg battered cutlet stuffed with five cheeses & prosciutto, served with a white wine lemon butter sauce.
Sautéed veal scallopini and mushrooms in a Marsala wine sauce.
Cutlet stuffed with lobster, shredded cheese & asparagus, breaded & finished in a champagne lobster sauce.
Cutlet dipped in egg & fresh bread crumbs, pan-fried, topped with a tomato sauce & shredded cheese.
Scallopini sautéed with artichoke hearts, asparagus, mushrooms & tomatoes, finished in a white wine lemon butter sauce.
Please confirm that this restaurant at this location is permanently closed...