Pane e Bene Online Ordering Menu

P.E.I. mussels in a garlic, parsley, white broth.

Tomato bruschetta.

Served with a side of marinara.

Fried calamari.

Stuffed peppers with Italian sweet sausage.

Sauteed with sundried tomato, garlic, white wine, over butter beans, lightly spicy.

Liuzzi soft shell mozzarella with creamy heart, and parma prosciutto.

Olive oil and lemon.

Imported bufala mozzarella, fresh tomato, roasted peppers, and basil.

Vegetable soup.

Egg drop soup with spinach.

Mixed greens, tomatoes, onions, Gaeta olives, cucumber, red wine, vinegar, and olive oil.

Roasted red beets with onion, ricotta, parmigiano, and goat cheese.

Classic Caesar dressing.

Wild arugula, portobello mushrooms, shaved parmigiano, and lemon vinaigrette.

Romaine lettuce, Gorgonzola, walnuts, strawberry, and balsamic vinaigrette.

Belgium endive, radicchio, Bibb lettuce, shaved pecorino, fava beans, and lemon vinaigrette.

Tomato, fresh herbs and garlic, mozzarella.

Hot cherry peppers, balsamic, sweet sausages, and mozzarella.

Squid ink fettuccine tossed with shrimp, calamari, octopus, clams and mussels, in a marinara sauce.

Linguine with red or white P.E.I. clam sauce.

Penne a la vodka.

Garganelli penne shaped pasta, pecorino romano, and black pepper.

Fresh made fettuccine, meat sauce, porcini, and a touch of cream.

Homemade cavatelli with Italian sweet sausages, mushrooms, and marinara sauce.

Egg fettuccine, tossed with sea scallops, and wild mushrooms, in a black truffle cream sauce.

Fresh made potato gnocchi, tossed with eggplant, garlic, tomato and basil, topped with ricotta salata.

Filled with ricotta, swiss chard, organic kale, baked with bechamel marinara and parmigiano.

Seafood medley of shrimp, calamari, clams, mussels, sea scallops, and fresh fish in a light tomato broth.

Imported Italian sea bass filet with sliced potatoes, garlic, sun dried tomato, and thyme.

Pan roasted king organic salmon, pistachio and orange crusted, in an orange glaze.

Pan roasted with lemon sauce, capers, and fresh herbs.

Crispy, juicy, oven roasted Cornish hen, Tuscan herb.

Breaded veal chop or chicken, topped with arugula, tomato, and mozzarella ciliegine.

Classic parmigiana served with linguine marinara. Veal chop or chicken.

Pork chop, hot cherry pepper, balsamic vinegar, garlic, olive oil, and rosemary.

Veal scaloppini, peas, onions, white wine.

Veal loin chop, pan roasted with garlic and rosemary.

Sauteed with shallots and crispy prosciutto.

Sauteed spinach in garlic and olive oil.

Sauteed in garlic oil.

Simply fried.

Blackened.

Truffle coated.

Espresso coffee liqueur, ladyfingers, and marscapone.

Served warm with fresh-made whipped cream, chocolate sauce, and shaved Belgian chocolate.

In its own shell with orange and lemon.

A souffle cup of bisque tortoni ice cream, topped with macaroon crunch.

Blueberry pie a la mode.

Chocolate, vanilla, strawberry, pistachio, or coffee.

Classic vanilla and chocolate gelato separated by a cherry and sliced almonds covered in cinnamon, finished with a chocolate coating.

A large wedge of chocolate, rum, and pistachio ice cream loaded with cherry and almond.