Cucina Calandra

Breaded chicken cutlet, marinara sauce, basil, mozzarella, and parmigiano cheese over linguini.

Parmigiano, panko bread coated artichokes hearts, and pan-fried over lemon-scented ricotta sauce.

Ricotta, provolone, mozzarella and parmigiano with thin slices of fresh tomatoes, and arugula.

Chicken breast coated with seasoned breadcrumbs, pan-fried, topped with garden salad, tomatoes bruschetta, and fresh mozzarella.

Potato dumplings with melted mozzarella in a pink sauce.

Homemade with shredded chicken, carrots, celery, and onion.

Tuscan cannellini bean soup with pasta and evvo.

Meatballs, fresh ricotta, and provolone cheese, with marinara sauce.

Arborio rice, ground beef, green peas, fresh mozzarella, and Parmigiano cheese, served with marinara sauce.

Broccoli rabe, sausage, potatoes sautéed with roasted garlic, EVOO, and Parmigiano cheese.

Imported buffalo mozzarella, ripe tomatoes, EVOO, and fresh basil.

Calamari rings with hot or sweet marinara sauce served with lemon wedges.

Pan-seared large dry sea scallops, roasted garlic, mushrooms, and lemon over arugula salad.

Shrimp, scallops, clams, mussels, and calamari in a light marechiaro sauce with artisan bread crostini.

Pounded grilled chicken, romaine lettuce, cucumbers, tomatoes, red onions, tossed with Italian vinaigrette drizzled with balsamic glaze, and basil oil.

Grilled flank steak, baby arugula, radicchio, endive, tomato, cucumber, red onion, fennel, toasted cashews, with balsamic vinaigrette, and basil oil.

Grilled salmon, iceberg lettuce, crispy bacon, and shaved Parmigiano with a Parmigiano lemon vinaigrette.

Iceberg lettuce, grape tomatoes, cucumbers, carrots, red onions, house vinaigrette, and shaved Parmigiano cheese.

Caesar salad, herb croutons, and shredded Parmigiano cheese.

Baby arugula, strawberries, red onions, roasted sunflower seeds, feta cheese, and basil with Italian balsamic vinaigrette.

Baby arugula, kale, spinach, berries, quinoa, avocado, feta cheese, and toasted pecans, and tossed with apple cider vinaigrette.

Roasted red beets, baby spinach, mixed greens, orange wedges, toasted walnuts, and goat cheese with orange vinaigrette.

Mixed greens, pears poached in Riesling wine and vanilla bean, red onions, raisins, crumbled blue cheese, toasted almonds, and with white balsamic honey dijon mustard vinaigrette.

San Marzano tomatoes and mozzarella.

San Marzano tomato sauce, sliced tomatoes, homemade mozzarella, and basil.

Ricotta, provolone, mozzarella and parmigiano with thin slices of fresh tomato, and arugula.

Fillet of sole crusted with seasoned breadcrumbs, capers, white wine, lemon, and roasted garlic sauce over braised escarole and potato.

Atlantic grilled salmon fillet, brushed with orange-horseradish marmalade served over tagliolini tossed with cilantro, and pecan pesto.

Grilled red snapper fillet, topped with Italian salsa drizzled with aged balsamic, basil oil over roasted potatoes, and spinach.

Prosciutto and green peas in a pink vodka sauce.

Potato dumplings with melted mozzarella in a pink sauce.

Sauteed with Parmigiano and fresh ground pepper sauce.

Fresh chopped tomatoes, basil, roasted garlic, and mozzarella.

Basil, garlic, Parmigiano, pinole nuts, and EVOO pesto.

Sauteed with Italian eggplant, mozzarella, basil, and marinara sauce.

Sauteed chicken strips, mushrooms, pancetta, sundried tomatoes, arugula, roasted garlic, and EVOO.

Mushroom filled pasta, roasted garlic, rosemary brown butter Parmigiano sauce with a touch of balsamic, and walnuts.

Breaded chicken cutlet, marinara sauce, basil, mozzarella, and parmigiano cheese over linguini.

Tender pieces of boneless chicken sauteed with artichoke heart, capers, roasted garlic, and lemon sauce, served over mashed potatoes, and spinach.

Chicken breast coated with seasoned breadcrumbs, pan-fried, topped with garden salad, tomatoes bruschetta, and fresh mozzarella.

Grilled Hatfield reserve pork chop basted with fresh herb served with sauteed potatoes, Italian sausage, hot and sweet peppers, and onions in a tangy roasted garlic sauce.

Provolone and marinara sauce on an Italian roll.

Ground sirloin beef, lettuce, tomato, and bacon with melted provolone.

Turkey, bacon, and provolone, on an Italian, pressed roll.

Grilled chicken, avocado, shredded lettuce, tomato, and gouda cheese on an Italian roll.

Prosciutto, homemade mozzarella, roasted peppers, tomatoes, and arugula on a seasoned pressed Italian roll.

Sopressata, salami, capicola, roasted peppers, and melted provolone on a seasoned rubbed pressed soft roll.

Breaded eggplant, fresh mozzarella, prosciutto, basil, and pesto and balsamic glaze on an Italian roll.

Breaded chicken, eggplant, melted mozzarella, and marinara sauce on a soft Italian roll.

Grilled flank steak, caramelized onions, and bell peppers on a pressed Italian roll spread with burrata mozzarella, drizzled with basil pesto, and balsamic.

Shredded chicken, carrots, celery, and onions.

Cannellini beans with pasta and EVOO.

Meatballs, fresh ricotta, and provolone cheese, with marinara sauce.

Arborio rice, ground beef, green peas, fresh mozzarella, and Parmigiano cheese, served with marinara sauce.

Mussels, roasted garlic, leeks, diced tomatoes, and Pernod liquor with shaved fennel.

Parmigiano, panko bread coated artichokes hearts, and pan-fried over lemon-scented ricotta sauce.

Clams, garlic, smoked andouille sausage, EVOO, diced tomatoes, and white wine sauce.

Broccoli rabe, sausage, potatoes sauteed with roasted garlic, EVOO, and Parmigiano cheese.

Imported buffalo mozzarella, ripe tomatoes, EVOO, and fresh basil.

Shrimp, scallops, clams, mussels, and calamari in a light marechiaro sauce with artisan bread crostini.

Calamari rings with hot or sweet marinara sauce and lemon wedges.

Pan-seared large dry sea scallops, roasted garlic mushrooms, and lemon over arugula salad.

Imported prosciutto, cacciatorino, sopressata, capicolla, mild and sharp and auricchio provolone, parmigiano, olive medley, marinated artichokes, and roasted peppers.

Mini crab cakes, shrimp scampi, eggplant rollatini, mozzarella in Carrozza, and vegetable stuffed mushrooms

Iceberg lettuce, grape tomatoes, cucumbers, carrots, red onions, house vinaigrette, and shaved Parmigiano cheese.

Romaine, herbed croutons, and shredded Parmigiano cheese.

Baby arugula, strawberries, red onions, roasted sunflower seeds, feta cheese, and basil with Italian balsamic vinaigrette.

Baby arugula, kale, spinach, berries, quinoa, avocados, feta cheese, and toasted pecans tossed with apple cider vinaigrette.

Roasted red beets, baby spinach, mustard greens, orange wedges, toasted walnuts, goat cheese, and orange vinaigrette.

Mixed greens, pears poached in Riesling wine and vanilla bean, red onions, raisins, crumbled blue cheese, and toasted almonds with white balsamic honey dijon mustard vinaigrette.

Pounded grilled chicken, romaine lettuce, cucumbers tomatoes, red onions, and tossed with Italian vinaigrette drizzled with balsamic glaze and basil oil.

Grilled flank steak, baby arugula, radicchio, endive, diced tomatoes, cucumbers, red onions, fennel, toasted cashews, and balsamic vinaigrette and basil oil.

Grilled salmon, iceberg lettuce, crispy bacon, and shaved Parmigiano with a Parmigiano lemon vinaigrette.

San Marzano tomatoes and mozzarella.

Tomato sauce, sliced tomatoes, mozzarella, and basil.

Ricotta, provolone, mozzarella and parmigiano with thin slices of fresh tomatoes, and arugula.

Breaded chicken cutlet, marinara sauce, basil, mozzarella, and parmigiano cheese over linguini.

Tender pieces of boneless chicken sauteed with artichoke hearts, capers, roasted garlic, lemon sauce served over mashed potatoes, and spinach.

Chicken breast coated with seasoned breadcrumbs, pan-fried, topped with garden salad, tomato bruschetta, and fresh mozzarella.

Grilled Hatfield reserve pork chop herb-basted, served with sauteed potatoes, Italian sausage, hot and sweet peppers, and onions in a tangy roasted garlic sauce.

Veal scaloppini filled with prosciutto, ricotta, provolone cheese in a brown mushroom sauce, and over mashed potatoes.

Slow cook short ribs with mirepoix and red wine brown sauce served over roasted potatoes, and asparagus.

Grilled 12 oz. New York steak, served with piquant Italian green sauce chimichurri, Italian style potatoes, and onions with a side of dolce gorgonzola sauce.

Atlantic grilled salmon fillet, brushed with orange-horseradish marmalade served over tagliolini tossed with cilantro, and pecan pesto.

Fillet of sole crusted with seasoned breadcrumbs, capers, white wine, lemon, and roasted garlic sauce over escarole, and braised potatoes.

Grilled red snapper fillet, topped with tomato bruschetta, drizzled with aged balsamic, and basil oil.

Pan-seared with sesame seeds, tempura-fried avocado, soy, ginger, and lime sauce.

Lobster tail, shrimp, sea scallops, clams, calamari, snapper fillet, and PEI mussels over spaghetti.

Prosciutto, green peas, and vodka sauce.

Baked potato dumplings, melted mozzarella, and pink sauce.

Ground beef and tomato sauce with a hint of cream.

Fresh chopped tomatoes, basil, roasted garlic, and mozzarella.

Kale, spinach, parsley, basil, arugula, almonds, and Parmigiano cheese pesto sauce with a hint of lemon.

Mushroom filled pasta, roasted garlic, and rosemary brown butter Parmigiano sauce with an of touch balsamic and walnuts.

Crumbled Italian sausage, tomato sauce, and fresh ricotta.

Crumbled Italian sausage, broccoli rabe, roasted garlic, and EVOO topped with toasted herbed breadcrumbs.

Fresh clams in a red or white sauce.

Large sea scallops, shrimp, arugula, cherry tomatoes, mushrooms, and roasted garlic with lemon traced sauce.

Ricotta dough deep fried with powder sugar.

With fresh strawberries.

With fresh strawberries.

Puff panstry shells, filled with homemade french cream, topped with chocolate ganache.

Filled with berries and vanilla custard.

With raspberry jam and chocolate ganache.

Lady finger layered with mascarpone cream.

Warm and served with vanilla gelato.

With cream cheese frosting.