Fratelli's Restaurant 8 Old Post Road South

Daily Selection of Cured Meats and artisan cheese

Creamy mozzarella, fresh tomatoand prosciutto do parma di parma drizzled with balsamic glaze

Roasted portabello mushroom garnished with arugula and parmesan shavings. Drizzled with balsamic glaze

Whole artichoke hearts served with arugula in a garlic, olive oil dressing

Eggplant rollatini stuffed with ricotta and finished with a pink tomato sauce

Clams on a half shell seasoned with bread crumbs and fresh herbs. Finished with a garlic white wine sauce

Little neck clams sautéed with a hearty sauce of plum and sundried tomatoes

Grilled octopus with tomatoes, capers, onions and cannelloni beans. Finished with lemon and extra virgin olive oil.

With Basil aioli sauce

Italian egg drop soup with organic eggs, baby spinach, and parmesan cheese

Baby arugula, endive, fried chickpeas, cherry tomatoes, and parmesan with a lemon vinagrette

Arugula with red and golden beets, tomatoes, red onion and goat cheese tossed with a balsamic dressing

Endive, apples, caramelized walnuts, dried cranberries, and gorgonzola with a balsamic glaze

Mixed green with a house vinagrette

Octopus, shrimp and calamari with olive oil and lemon

Pappardelle with sautéed chicken breast peas and mushrooms with garlic and olive oil

Homemade cavatalli with broccoli rabe Italian sausage cannelloni beans finished with garlic and oil

Spaghetti with pancetta, onion, egg yolk, parmesan finished with white wine

Homemade cheese ravioli with tomato sauce

Porcini mushroom stuffed ravioli with radicchio finished in a creamy truffle sauce

Fettuccine with vegetables in garlic and oil

Linguine and clams

Linguine with calamari, clams, mussels and sea scallops

Penne with sautéed shrimp in a cherry tomato pesto sauce

Organic Chicken, lightly breaded with parmesan and pan fried with white wine and lemon

Sautéed chicken, shrimp, broccoli rabe, and melted pepper jack cheese in a citrus sauce

Chicken thighs and sausage with fresh Italian peppers in a garlic, lemon and white wine sauce

Veal scallopini lightly breaded in parmesan finished with white wine

Veal scaloppini layered with prosciutto and sage, marinated with demi-glaze. Served with potatoes and sautéed spinach

Grilled Filet Mignon topped with mushrooms and served with roasted potatoes and mixed vegetables

Tuscan style veal chopped served with sliced potatoes, onions and peppers

Double cut Berkshire, maple-glazed pork chops served over broccoli rabe

Herb crusted salmon served over sautéed quinoa and spinach. Finished with a zesty lemon and white wine sauce

Filet of Branzino, pan-seared with white wine meunière sauce , served with broccoli Rabe

Sea scallops and jumbo shrimp in a garlic wine sauce served over arugula risotto

Oven roasted Veal medallions with figs in a cognac-port wine reduction sauce