North End Cafe Menu and Prices updated 2021

sauteed in your choice of red, white or green sauce served with a garlic toasted crostini

spinach bechamel with a sambuca splash

filled with a focaccia, ricotta and spicy pepperoni stuffing

layered with baby spinach, roasted peppers, fresh mozzarella and balsamic glaze

stacked on a bed of pomodoro topped with shaved reggiano cheese

lightly battered and pan tried tossed in a champagne garlic butter sauce

house pulled mozzarella tossed with marinated tomatoes, fresh basil and virgin olive oil

served with a house made cocktail sauce and fresh lemon

stuffed with a fire roasted pepper, and fresh herb cracker mixture, topped with bacon and baked

crispy fried and tossed with garlic butter, white wine and hot pepper rings

Crispy fried and tossed with a parmesan pomodoro sauce and fresh basil

slow braised with shallots, plum tomatoes and fresh garlic

crispy fried and tossed with artichoke hearts. red onion and olives, drizzled with balsamic reduction.

choice of house balsamic vinaigrette, bleu cheese, ranch or raspberry vinaigrette

a classic sampling of marinated vegetables, sliced cold cuts, imported cheese and olives

topped with a crumbled gorgonzola cheese, crispy prosciutto crackling and creamy roasted tomato dressing

house made mozzarella cheese with vine ripe tomatoes, house pesto sauce and toasted pignoli nuts

chopped crisp romaine lettuce, house made Caesar dressing, shaved reggiano cheese and foccacia croutons

served over mixed greens and drizzled with virgin olive oil

tossed with an apple mustard vinaigrette, crispy sweet potatoes, cranberries and goat cheese

canilinni beans, plum tomatoes and tubetti pasta

fresh escarole, white beans and rich chicken broth

tender chicken and julienne vegetables finished with shaved reggiano cheese

layered with bolognese, ricotta and mozzarella cheeses, fresh pasta sheets and house gravy

egg-battered and pan fried topped with mozzarella cheese

meatballs, sausage, eggplant, grilled peppers served with Tuscan potato wedges

porcini mushrooms and fresh peas in a light chicken veloute, julienne prosciutto and fontina cheese

seared shrimp, fresh cod, and scallops served on a fresh pasta sheet with ricotta cheese

risotto di giomo priced and created by our chef daily

sauteed boneless chicken with fresh broccoli, garlic and chicken stock tossed with penne pasta and romano cheese

fresh cream, pancetta, peas, romano cheese

traditional rich, slow simmered meat sauce with beef, veal and pork stewed with plum tomatoes, cream and reggiano

julienne prosciutto sauteed with olive oil, fresh peas, shallots and garlic tossed with penne pasta

sauteed with Italian sausage, broccoli rabe, wild mushrooms and roasted tomatoes

chicken sauteed with orecchietti pasta baked in a creamy four cheese sauce finished with fresh scallions and a light crumb topping

slow simmered native littlenecks with sliced garlic, olive oil, white wing in a choice of a red, green or white sauce

set over mashed potatoes with grilled asparagus and topped with rock crab and roma tomato salsa

layered with balsamic marinated tomatoes, grilled eggplant, and fresh polenta cake finished with roasted pepper coulis and balsamic reduction

served over mashed potatoes with grilled asparagus and a sweet com cream

served with oven roasted sweet potato wedges and fresh steamed broccoli

baked scord topped with seasoned bread crumbs served with a splash of lemon.

sliced New York sirloin, baby spinach, toasted walnuts, gorgonzola cheese, sliced portobello mushrooms, julienne carrots with a champagne vinaigrette

sliced on the bias and filled with balsamic roma tomatoes, fresh mozzarella and basil

grilled to your desired temperature north end sauces ala mamma ‘ala papa’ pizzalola

topped with sauteed artichoke, roma tomatoes, kalamata olive and melted shallots

hand pounded, lightly breaded, pan-fried and baked with mozzarella cheese

sauteed with marsala wine, wild mushrooms

wild mushrooms, fresh sage, prosciutto di parma, marsala wine and mozzarella cheese

layered with mozzarella cheese, plum tomatoes and eggplant

light egg-batter, pale dry sherry, lemon butter

roasted peppers, artichokes and wild mushrooms in a sage lemon demi-glace baked with mozzarella cheese

scampi-champagne garlic butter and julienne vegetables pomodoro-olive oil, sliced garlic, plum tomatoes and fresh basil francese-light egg-battered, white wine, lemon butter fra diavolo-spicy plum to

lightly egg-battered and sauteed in a white wine lemon butter

jumbo shrimp, fresh native littlenecks, rock crab, fresh cod and native calamari in a rich saffron plum tomato fish broth served with grilled tuscan toast