The Cherry Tomato Restaurant

Fresh mixed greens, julienne carrots, red onions, cucumbers, and cherry tomatoes tossed with our house balsamic vinaigrette dressing.

Crisp romaine tossed with homemade Caesar dressing and topped with fresh parmesan, croutons and anchovy fillet.

A hearty assortment of vegetables, macaroni, and special spices in a savory chicken broth.

Tender calamari steak served with mixed greens with our house balsamic vinaigrette.

Thinly sliced beef on a bed of dijonaise, filled with capers, diced egg, and red onions and sprinkled with grated parmesan. Named for the Renaissance artist Vittore Capaccio of Venice.

Stacks of grilled eggplant layered with shaved asiago polenta cakes and homemade marinara.

Burrata paired with vine ripened tomato, cucumbers and kalamata olives "Capri" style with garlic, olive oil, fresh basil, and balsamic vinegar served with mixed greens.

Fresh mozzarella, capicolla, mortadella, prosciutto, and salami matched with roasted red peppers, artichokes, black olives, and marinated mushrooms.

Have a salad for dinner! Fresh, crisp mixed greens with a colorful medley of vegetables tossed with walnuts and gorgonzola cheese and topped with our homemade vinaigrette.

Family size Caesar or Cherry Tomato salad.

Classic red sauce with homemade flavor.

Wonderful white sauce enhanced lightly with ricotta and garnished with asparagus.

Slow cooked classic meat sauce from Bologna.

The Italian translation is "furious". A bold and fiery meatless red sauce.

A colorful celebration of seasonal vegetables available with cream sauce or aglio e olio.

A roman variation of the red sauce with prosciutto and onions.

Button mushrooms sauteed with garlic and olive oil. Flavorful and light.

A flavorful combination of prosciutto, egg, and caramelized onion in a white cream sauce served with your choice of pasta.

Capers, diced tomatoes, and kalamata olives tossed with basil pesto, sun-dried tomatoes, garlic, and olive oil. An intensely flavored, sun-drenched bowl from Naples.

A hearty and flavorful beef lasagna.

Grilled zucchini, yellow squash, and tomato fill this vegetarian delight with outstanding flavor. Baked with marinara.

Tri-colored tortellini filled with cheese. Choose red or white sauce or a combination of both.

Choose from any sauce listed in the pasta section of our menu; including red, white or a combination of both.

Imported Arborio rice with mushrooms and parmesan in vegetable stock.

Do we toss them with our classic ragu bolognese, simple marinara, a furious arrabiatta, or alfredo, or keep it simple with brown butter and herbs? You tell us!

Capers, diced tomatoes, and kalamata olives tossed with basil pesto, sun-dried tomatoes, garlic, and olive oil. An intensely flavored, sun-drenched bowl from Naples.

Parmesan cheese and bread crumbs add a light crust to eggplant, grilled and then baked with marinara and served with a side of spaghetti.

A flavorful combination of prosciutto, egg, and caramelized onion in a white cream sauce served with your choice of pasta.

Our signature dish! Artichokes, peas, sun-dried tomatoes, chicken, and farfalle in a pesto white wine cream sauce.

Our signature dish served vegetarian style.

Seasoned chicken breast scallopini lightly breaded and baked to perfection with marinara and mozzarella cheese.

Seasoned veal scallopini lightly breaded and baked to perfection with marinara and mozzarella cheese.

Flavors that "jump into the mouth". Chicken topped with prosciutto, provolone, and fresh sage in a white wine sauce.

Flavors that "jump into the mouth". Veal scallopini topped with prosciutto, provolone, and fresh sage in a white wine sauce

Tender chicken breast sauteed with capers, garlic, lemon, and whited wine.

Tender veal medallions sauteed with capers, garlic, lemon, and whited wine.

Tender chicken medallions sauteed in a dry marsala wine and smothered in mushrooms.

Tender veal medallions sauteed in a dry marsala wine and smothered in mushrooms.

Tender chicken cutlets enhanced by a melange of capers, diced tomatoes, and kalamata olives tossed with basil pesto, sun-dried tomatoes, garlic, and olive oil.

Tender veal cutlets enhanced by a melange of capers, diced tomatoes, and kalamata olives tossed with basil pesto, sun-dried tomatoes, garlic, and olive oil.

Black angus beef medallions with chef's choice of vegetable and sauce.

Scallops, mussels, rock shrimp, calamari, and chipolte smoked salmon over fettuccine in a shallot white wine cream sauce with capers.

"Gems of the Sea" - Shrimp, clams, mussels, and calamari with a choice of marinara, white wine, or white cream sauce served over spaghetti. Also available with arrabiatta for fiery flavor.

Sauteed littleneck clams with a choice of pasta, available in a white wine, white cream, or marinara sauce.

Sauteed shrimp over spaghetti and your choice of marinara, white wine, white cream, or spicy red sauce.

Served with chef's choice of vegetable and sauce.

Sauteed zucchini, yellow squash, carrots, and broccoli.

Shaved asiago polenta grilled into cakes.

Homemade meatballs served with marinara sauce.

Italian sausage served with marinara sauce.

Homemade meatball (1) served with marinara sauce.

Italian sausage served with marinara sauce.

A small side of pasta with your choice of sauce.

A kid's sized take on the classic.

Choice of pasta and sauce.

Elbow noodles with vegetables and choice of sauce.

Choice of pasta, choice of sauce - served with a meatball.

Choice of pasta, choice of sauce - served with vegetables.

Choice of pasta, choice of sauce - served with grilled chicken.

Espresso soaked lady fingers, layered with delicate cream, and topped with shaved chocolate.

Moist, triple layer chocolate cake with dark fudge icing.

Lemon sponge cake with blueberries, a creamy mascarpone filling, and a dusting of powdered sugar.

Rich chocolate mousse with an almond and toffee filling in a chocolate cookie crust.

Light and fluffy vanilla cake layered with salted caramel and Italian butter cream.