Sette Mezzo Ristorante Online Ordering Menu

Lightly floured calamari, shrimp, mushrooms and zucchini served with a marinara sauce.

Stuffed with provolone cheese and parsley, then grilled and served over sauteed peppers and onions.

Served over ricotta cheese and topped with Pomodoro sauce.

Homemade mozzarella breaded and flash fried, served with Pomodoro sauce.

Saffron rice balls with meat, peas, and mozzarella in the center.

Fresh Bufala mozzarella layered with beefsteak tomatoes, basil and our olive vinaigrette.

Carrots, celery, parmegiano cheese, tomatoes, cucumbers, garbanzo beans and romaine lettuce tossed with our vinaigrette.

Crisp romaine lettuce tossed with our homemade dressing and topped with garlic spiced croutons and fresh Parmigiano cheese.

Chef’s famous meat sauce with pasta and topped with melted mozzarella.

Little neck clams simmered in a garlic or pomodoro wine broth with spaghetti.

White cream sauce with parmigiano cheese.

Traditional spaghetti and meatballs with a dollop of ricotta cheese.

With peas.

Chef’s basil sauce with roasted tomatoes and grilled chicken topped with ricotta salata.

Eggplant, Pomodoro sauce, and ricotta salata.

Potato dumplings served with Pomodoro sauce and topped with fried mozzarella.

Our special pasta with garlic, oil, roasted tomatoes, and chicken, porcini mushrooms, and arugula.

Layered fresh pasta with meat sauce and bechamel.

White pizza with EVOO, garlic, and fresh mozzarella topped with lemon arugula, and prosciutto.

Basil pesto, grilled chicken, oven roasted tomatoes, and mozzarella.

EVOO, fresh tomatoes, oregano, basil, and fresh mozzarella.

Pomodoro, meatballs, sausage, mozzarella, and ricotta cheese.

Pomodoro sauce, mozzarella, eggplant, zucchini, mushrooms, and roasted red peppers.

Pomodoro, scalloped potatoes, pepperoni, and fresh mozzarella.

Pomodoro and our homemade mozzarella.

Grilled or breaded, topped with pomodoro sauce & melted mozzarella.

Grilled or breaded and topped with bruschetta and fresh mozzarella drizzled with a balsamic glaze.

Breast of chicken lightly floured and sautéed with mushrooms in a marsala wine sauce.

Breast of chicken stuffed with Italian ham, fontina cheese, and spinach, breaded and baked topped with a béchamel.

Lightly breaded eggplant layered with Pomodoro sauce and mozzarella.

Pan simmered in a spicy fresh tomato sauce and green Cerignola olives.

Sauteed shrimp with lemon, garlic, and white wine.

Citrus marinated shrimp grilled and served over a vegetable medley.