Ernesto's Ristorante Menu and Prices

Bread, sliced, stuffed with mozzarella, litely battered, sauteed, and served in a delicate caper anchovy sauce.

Seafood salad. Assorted fresh seafood, celery, olives, in a lemon wine herb vinaigrette

Fresh mozzarella, tomatoes, and homemade marinated roasted peppers with a light extra virgin olive oil dressing.

Fresh stringbeans and tomatoes in a lite vinagerette.

Arugula, raddicchio, endive lettuces, balsamic vinagerette.

Mixed greens, prosuitto di parma, bocconccino mozzarella, homemade marinated roasted peppers, balsamic vinagerette.

Mixed greens, grilled vegetables, roasted sliced almonds and light balsamic vinaigrette.

Arugula, tomato, red onion, geata olives.

Mixed greens, fire grilled zucchini roasted peppers, walnuts and gorgonzola with balsamic vinaigrette.

Garden salad with tuna and canellini beans.

Pasta with peas in a savory broth

Pastina, beans, prosciutto, light broth.

Riccotta, mozzarella, tomato.

Penne sauteed with prosciutto di parma, chicken, onion, and mushrooms in a pink cream sauce.

Penne with fresh hot peppers and basil, plum tomato sauce.

Linguini sauteed with capers, geata olives and a touch of anchovy in a fresh plum tomato and basil sauce.

Perciatelli with proscuitto di parma and onions in a fresh plum tomato and basil sauce.

Rigatoni with sundried tomatoes, mushrooms, and zucchini in a lite marinara sauce.

Jumbo spinach ravioli jumbo raviolis stuffed with spinach and ricotta in a plum tomato sauce.

Classic cream sauce.

Penne sauteed with fresh garden vegetables in a plum tomato or extra virgin olive oil and garlic sauce.

Ziti sauteed with sweet Italian sausage, broccoli, tomatoes.

Circular pasta with broccoli di rabe in a brothy extra virgin olive oil and hint of garlic sauce.

Tortellini in a cream or creamy meat sauce.

Penne with diced chicken and shrimp in a garlic herb parsley sauce

Linguini in a white or red clam sauce.

Spaghetti with assorted fresh seafood in marinara or spicy fra diavolo sauce.

Breast of chicken sauteed in a garlic, lemon, white wine and rosemary sauce.

Breast of chicken, lite batter, lemon wine herb sauce.

Breast of chicken, litely battered and breaded, topped with a cold diced plum tomato, bocconccino mozzarella, and red onion insalata with balsamic vinegarette.

Breast of chicken in a hot or sweet vinegar pepper sauce.

Breast of chicken sauteed in a portobello mushroom and beefstock reduction sauce.

Breast of chicken sauteed in a light creamy balsamic vinegar sauce with artichoke hearts.

Pork chops in a hot or sweet vinegar pepper sauce

Steak in a spicy hot pepperoccino pepper sauce

Prime veal chop sauteed with onions, mushrooms, peppers, a hint of tomato and beefstock reduction, topped with homefries.

Tripe in a mild or spicy fresh plum tomato sauce.

Veal lightly battered and topped with tomatoes and melted mozzarella.

Veal sauteed in a lemon, butter, and wine sauce with a laced with capers.

Veal lightly battered and sauteed in a lemon wine sauce.

Veal sauteed in a marsala wine sauce with mushrooms.

Veal sauteed in a white wine sauce and topped with eggplant and mozzarella.

Veal sauteed with peas, champignon mushrooms, and topped with melted mozzarella in a white wine sauce.

Veal topped with proscuitto over a bed of sauteed spinach and served in a savory wine rosemary sauce.

Choice of fried, marinara or fra diavolo.

Shrimps sauteed in a plum tomato and basil sauce.

Oregonato shrimps in a lemon wine garlic herb sauce laced with seasoned breadcrumbs

Shrimps lightly battered and topped with tomatoes and melted mozzarella.

Sea bass, olives, capers, onions, herbs, plum tomato.

Salmon in a creamy dijon mustard wine herb sauce.

Geata filet of sole, litely battered, in a white wine sauce laced with capers and cracked geata olives

Large assortment of fresh seafood in a marinara or fra diavolo sauce over a bed of linguini.

Rigatoni with prosciutto di parma, onions, bacon, and vodka in a delicious pink cream sauce.

Breast of chicken lightly battered and topped with tomatoes and melted mozzarella.