Pomodoro Rosso 229 Columbus Ave

Puree of red lentils

With heirloom cherry tomatoes, olives, and red onions in balsamic

Caesar salad

Radicchio, arugula and endive and shaved Parmesan in a balsamic vinaigrette

Romaine, tomato, olives, red onions, artichoke hearts, pepperoni, prosciutto, mozzarella and roasted peppers in a balsamic vinaigrette

Tomato and herb soup served in a scooped out loaf of bread

Tomato, mozzarella, herbs

Sausage, onions, mozzarella with tomato sauce.

Tomato sauce, mozzarella, garlic and onions, and pepperoni.

Marinara and Fresh mozzarella

Arugula, fresh tomato, goat cheese and truffle oil

Fresh mozzarella with tomato, basil and olive oil

Burrata cheese, prosciutto di parma, figs, and baby arugula with aged balsamic

Eggplant roasted with tomato and green olives toped with fontina cheese

Fried calamari served with marinara sauce

Mussels in a parsley, garlic and white wine tomato broth

Mozzarella and zucchini fried and served over a bed of Pomodoro sauce

Toasted peasant bread rubbed with garlic/cheese and topped with fresh tomato, onion, basil and olive oil

8 baked clams oreganata

Jumbo shrimp sautéed in olive oil and garlic with dried spicy peppers

with parmesan and truffle oil

Sauteed with olive oil and Garlic

Sauteed with olive oil and Garlic

Stuffed with Bread Crumbs, Parmesan and Herbs in a White Wine Lemon Sauce

Fettuccine with tomato and fresh basil.

Tri-color cheese tortelloni in a light cream sauce with prosciutto and peas

Gnocchi with chicken in a pesto sauce with ricotta salata

Pappardelle with 6 oz. lobster tail, shrimp, spinach and shitake mushrooms in a garlic light tomato sauce

Wide fettuccine with tomato and meat sauce

Ravioli stuffed with lobster meat in a light cream sauce

Fusilli shape pasta with calamari, broccoli and mushrooms in a spicy red sauce with a touch of cream

Whole wheat linguine with jumbo shrimp and seasonal vegetables served in garlic truffle sauce with fresh tomatoes

Spaghetti with pancetta, onions, egg yolk and Parmesan

Spaghetti, meatballs, sausage and ricotta cheese

Spaghetti Squash topped with chicken, shrimp, spinach in a garlic light tomato sauce

 Linguine with New Zealand baby clams served in a white wine garlic sauce

 A classic meat lasagna served with mixed vegetables

 Thin spaghetti with olives, capers, onions and anchovies in a tomato sauce

 Rigatoni with peas, proscuitto and vodka in a light pink sauce

 Linguine with mussels, clams, shrimp, scallops and calamari in a light tomato sauce

 Penne with Italian sausage, portobello mushrooms and tomato sauce

 Spiral pasta with strips of filet mignon, wild mushrooms, squash, onions and shaved Parmesan in a light garlic sauce

 Bow tie pasta with fresh diced wild salmon and seasonal vegetables in a spicy garlic sauce with a touch of tomato

Fettuccine in a parmesan cream sauce

Topped with mozzarella and tomato sauce, served with spaghetti

Organic chicken breast topped with goat cheese, sautéed with sundried tomatoes, portobello mushrooms and served in a sherry wine sauce.

Fisherman stew | Fish, shrimp, clams, mussels and calamari in a light tomato broth.

Veal chop stuffed with prosciutto and fontina cheese with roasted potatoes topped with Portabello mushrooms in a sherry sauce.

Grass fed beef with Sauteed onions, pancetta and fontina cheese served with parmesan fries

Topped with mozzarella and tomato sauce, served with spaghetti

Organic light and dark chicken pieces with sausage, potato and sweet cherry peppers in a wine sauce.

Filet of sole sautéed with cashews and parsley in a white wine sauce.

New Zealand lamb chops with a light Dijon breading served with wild mushroom risotto.

NY Strip Steak with Parmesan Truffle Fries

Topped with mozzarella and tomato sauce, served with spaghetti

Wild salmon topped with capers and shrimp in a white wine lemon sauce.

Filet mignon with grilled asparagus au gratin and roasted potatoes.

Sautéed veal scallopine in a white wine lemon caper sauce.

Veal topped with mozzarella and tomato sauce, served with spaghetti.

Shrimp with white wine, parsley and garlic sauce served with potato and vegetable.

Veal scallopine breaded and topped with tri color salad

Puree of red lentils

Baby greens with portobello mushrooms, roasted peppers, prosciutto and gorgonzola cheese in a balsamic dressing

Beef Braciole, Meatball, Sausage and Ricotta Salata Cheese Over pappardelle Pasta in a Brown Gravy Sauce

Filet of Branzino topped with almonds and capers a white wine lemon sauce vegetables and roasted potatoes

Chicken breast topped with artichokes, mushrooms, cherry tomatoes and fontina cheese in a white wine sauce served with spaghetti

In deep brown gravy served with garlic mash potatoes

Baked stuffed mushrooms with chicken, parsley and parmesan in a vodka sauce

Tuscan blend, cherry tomatoes, olives, and red onion and balsamic vinaigrette dressing

Traditional caesar salad.

Radicchio, arugula and endive and shaved Parmesan in a balsamic vinaigrette.

Fried calamari and marinara sauce.

Mussels in a parsley, garlic and white wine tomato broth.

Fresh mozzarella with tomato, basil, and olive oil.

Mozzarella and zucchini fried and served over a bed of Pomodoro sauce.

A classic meat lasagna served with mixed vegetables

Tomato sauce and fresh basil.

Tomato and meat sauce

Penne with sundried tomatoes, broccoli and portobello mushrooms in a Parmesan garlic sauce with a touch of tomato.

Spaghetti with pancetta, onions and Parmesan.

Gnocchi pasta with chicken and pesto sauce with ricotta salata.

Linguine with mussels, clams, shrimp, scallops and calamari in a light tomato sauce.

Farfalle pasta with fresh diced salmon and seasonal vegetables in a spicy garlic sauce with a touch of tomato.

Linguini with New Zealand cockles in a garlic, olive oil white wine broth.

Spaghetti with meatballs, sausage, and mozzarella in a tomato sauce

Fussilli pasta wit strips of filet mignon, wild mushrooms, squash and shaved Parmesan in a light garlic sauce

Whole wheat linguine with jumbo shrimp and seasonal vegetables served in garlic truffle sauce with fresh tomatoes

Chicken breast topped with mozzarella and tomato sauce.

Veal topped with mozzarella and tomato sauce.

Eggplant topped with mozzarella and tomato sauce.

Sautéed veal in a white wine lemon caper sauce.

Organic chicken breast topped with goat cheese, sautéed with sundried tomatoes, portobello mushrooms and served in a sherry wine sauce

Veal sauteed in a mushroom marsala sauce

Homemade layered traditional coffee flavored cake