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A P P P E T I Z E R S
 



ROASTED PEPPERS & ANCHOVIES  5

FRESH MOZARELLA, SLICED TOMATOES, W/FRESH BASIL  5

BAKED CLAMS OREGANATO  6

ARTICHOKE HEARTS FRANCAISE  8

 

SHRIMP COCKTAIL  7

SAUTEED PORTABELLA MUSHROOM IN GARLIC  6

 

CLAMS OR MUSSELS MARINARA  6

FRIED CALAMARI MARINARA  7

BIANCA'S COLD ANTIPASTO  6

BIANCA'S HOT ANTIPASTO  8




Z U P P A
 

PASTA & FAGIOLI  3

MINESTRONE  3

LENTIL  3

I N S A L A T A
 

TOMATOE & ONION  4

BIANCA'S HOUSE SALAD  4

CLASSIC CEASAR  5

HEARTS OF ROMAINE W/CHOICE OF DRESSING  4




P A S T A
 

BIANCA'S CUSTOM PASTA

• Linguine • Penne • Rigatoni • Capellini (Angel Hair)
[all our sauces are served over your choice of pasta] 
Bolognese [meat]  10

Marinara  10

Garlic & Oil  10

White Clam  12

Red Clam  12

Brocolli & Oil  11

Meatball  12

Italian Sausage  12

 

MANICOTTI

stuffed with ricotta, Italian cheeses, spices  10

LASAGNA

layered with italian sausage, beef, ricotta, italian cheeses, and spices baked to perfection  10      

GNOCCHI

homemade potatoe pasta, sauteed with butter and parmasean cheese, with a marinara sauce  11      

FETTUCINNI ALFREDO

traditional preparation of cheese and cream  12      

FETTUCINI ALA BIANCA

tossed with chopped prosciutto and tomatoes, served in a light white wine cream sauce  11      

CHEESE RAVIOLI

homemade pockets of pasta, stuffed with ricotta and italian cheeses in a red sauce  11      


S P E C I A L T I E S
 

EGGPLANT ROLANTINE

sliced eggplant battered, fried, rolled and stuffed with italian cheeses in a light red sauce  13      

STUFFED PEPPERS

stuffedand baked in a bolognese sauce  13      

 

Executive Chef ENRICO PONTIROLI                                                      Winter 2003