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Holiday Menu

Salad Course

Barresi’s Signature Salad Hearth Health Food
Mixed greens with creamy garlic peppercorn dressing, grape tomato, shredded carrots and cucumber slice
4
Caesar Salad
Crisp romaine hearts tossed in fresh Caesar dressing and garnished with classic ingredients (Anchovies upon request)
8
Bufala Mozzarella Caprese
Bufala mozzarella, tomatoes, and chiffonade of fresh basil dressed with olive oil and herbs.
10

Entrée Course Selections

Pesce
Salmon Cardinale
Poached fresh fillet topped with shrimp, lump crab meat, and lobster cream sauce.
39
Pesce Pettrina
Poached fresh fillet served on a bed of fresh sautéed spinach, topped with cream and cheese sauce, and garnished with pecans.
36
Pesce Sicilian
Baked fresh fillet served with a caper, scallion, garlic, olive oil, lemon butter sauce. Served with Chef’s vegetable.
26
Lobster Ravioli and Crab Meat Cardinale
Lobster stuffed ravioli shell paired with lump crab meat and topped in a lobster cream sauce, garnished with tomatoes and scallion medley.
35

Sustainable salmon from Faroe Island

Vitello
Sautéed scaloppine style veal
Marsala
Prepared with sauce of mushrooms, pine nuts, and Marsala wine.
32
Piccata Al Limone Hearth Health Food
Butter, white wine, lemon, and caper sauce.
29
Sentino
Finished with asparagus, mushrooms, crabmeat, and a cream and cheese sauce.
40
Parmigiana
Topped with marinara sauce, parmigiana, and provolone cheese.
29
Pollo
Chicken and Shrimp Toscana
Prepared with a sauce of artichokes, scallions, butter, olive oil, garlic and mushrooms.
30
Chicken and Crab Gorgonzola
Paired with lump crabmeat, topped with a mushroom and artichoke Gorgonzola sauce and scallion medley garnish.
30
Chicken Parmesan
Sautéed and topped with marinara sauce, parmigiana and provolone cheese.
26
Manzo & Maiale
Beef Tenderloin & Crab Gorgonzola
Twin fillets and lump crab meat, topped with a mushroom and artichoke gorgonzola sauce and scallion medley garnish.
40
Tournados and Scampi
Twin fillets of tenderloin flame broiled and large sautéed prawns served with Provencal sauce and scallion medley garnish.
40