Eccola Italian Bistro - Menu completo

Mozzarella cheese, prosciutto and bread, battered with egg and parmesan cheese, fried and topped with caper sauce.

Cold seafood salad.

Sliced Raw Filet Mignon with Olive Oil, Capers, Parmesan Cheese, and Arugula served over Pesto.

With house vinaigrette dressing and roasted red pepper.

Assortment of Italian cold cuts, cheeses and vegetables for two.

Fettuccini with garden fresh vegetables in a tomato cream sauce.

Ricotta cavatelli with broccoli florets in a roasted garlic and olive oil sauce.

Large cut tubular pasta in fresh tomato sauce with prosciutto and onions.

Bean soup with Italian bacon and pasta.

Spaghetti with meat sauce.

Fettuccini with cream sauce and romano cheese.

Linguini with Italian bacon in alfredo sauce.

Wide fettuccini in a pink cream sauce with peas, mushrooms, shrimp and prosciutto.

Tossed with black olives, capers, sauteed onions and anchovy in a marinara sauce.

Grilled prime sirloin steak.

Sausage, olives, gorgonzola and tomato.

Broccoli and ricotta cheese.

Sausage, sun-dried tomatoes and mozzarella.

Mushrooms, zucchini, tomatoes and mozzarella.

Tortellini with prosciutto, onions and cream sauce.

Tossed with Spinach, chicken, sun dried tomatoes and mushrooms in a fresh tomato basil sauce.

Macaroni flavored with garlic, vodka, fresh tomatoes and cream.

Angel hair pasta with fresh tomatoes and basil.

Macaroni with asparagus and salmon in a vodka cream sauce.

Linguini with clam sauce, white or red.

Ear shape pasta tossed with broccoli rabe and parmesan cheese.

Ravioli stuffed with eggplant in a tomato basil sauce with wild mushrooms.

Ravioli stuffed with seafood in a vodka cream sauce.

Wide fettuccini with sausage, fresh tomatoes and mushrooms.

Ravioli stuffed with Spinach in alfredo sauce.

Ravioli stuffed with cheese in a marinara.

Ricotta dumpling pasta tossed with a sauce of fresh basil, pignoli nuts and romano cheese.

Broccoli rabe sauteed with garlic and olive oil.

Asparagus, sun-dried tomatoes, fresh mozzarella, roasted peppers.

Tortellini in consomme.

Littleneck clams, simmered in light tomato broth with broccoli rabe and roasted peppers.

Served on a Mirror of Marinara Sauce and topped with Mozzarella Cheese

Breast of chicken coated in parmesan cheese, sauteed golden brown and finished in a vermouth demi-sauce with asparagus and roasted pepper.

Bean soup with Italian bacon.

Veal scaloppine sauteed with marsala wine and mushrooms.

Veal scaloppine sauteed in lemon, butter, white wine and capers.

Veal scaloppine topped with prosciutto, eggplant, sliced tomato and mozzarella in tomato demi sauce.

Salad of radicchio, Belgian endive and arugula.

Breaded chicken cutlet, topped with tricolor salad and diced fresh mozzarella.

Shrimp sauteed in scampi sauce.

House salad.

Romaine lettuce with caesar dressing.

Basil, tomatoes and mozzarella.

Fried Calamari served with Hot or Mild Marinara Sauce.

Large cut tubular pasta with 4 cheese sauce.

Italian Imported Creamy Fresh Mozzarella served over Baby Arugula, Roasted Pepper and Prosciutto di Parma

Shrimp in a hot red sauce.

Fillet of tilapia baked with black olives, capers, diced tomato and fresh basil, dusted with herb bread crumbs and showered with extra virgin olive oil.

Fresh mozzarella with basil and red roasted peppers.

Grilled eggplant topped with gorgonzola cheese over Tuscan crostini, garnished with roasted pepper and extra virgin olive oil.

Fresh Mussels with Marinara or Scampi Sauce.

Pan seared sea scallops served over sauteed spinach and painted with zesty remoulade sauce.

Shrimp Sautéed with Chorizo in a Zesty Marinara Sauce.

Mixed Greens, Tomatoes, Celery, and Fresh Mozzarella.

Sauteed escarole with garlic and olive oil.

Sauteed asparagus with garlic and olive oil.

Sauteed broccoli florets with garlic and olive oil.

Sauteed Spinach with garlic and olive oil.

Sauteed breast of chicken with wild mushrooms and garlic in a white wine and lemon sauce.

Tender Chicken Cutlet Baked with Mozzarella and Accompanied by Spaghetti.

Sauteed medallions of filet mignon in a barolo red wine sauce.

Fillet of sole baked with herbs and bread crumbs.

Sea scallops poached with garlic, parsley, white wine and brandy.

Fillet of red snapper sauteed with mussels and clams in a light marinara sauce.

Medallions of norwegian salmon sauteed with asparagus, diced tomato and capers in a lemon butter white wine sauce.

Sea scallops sauteed with garlic, fresh tomatoes, lemon and white wine.

Warm salad of grilled filet mignon tips and artichoke hearts tossed with vinaigrette.

Sweet Italian sausage with bitter broccoli tips and roasted peppers.

Strips of chicken breast sauteed with garlic and finished with balsamic vinegar, fresh rosemary and oregano.

Grilled fresh vegetable platter.

Strips of chicken breast sauteed with onions and mushrooms in a madeira wine and marinara sauce.