Cafe' Trastevere - Menu complet

Alto Adige. Enticing characteristics of apricot, lemon, and fresh pineapple.

Friuli. Crisp, clean with fruity characteristics of lemon and apple.

California. Enticing characteristics of apricot, lemon, apple, and fresh pineapple.

California. Well balances with lush fruit and a soft mouthfeel.

Italy. A classic Italian wine with black fruit, smoke and oak.

Italy. Intense fruit on the nose with tropical aromas and soft tannins.

France. A complex bouquet of spring flowers, raspberries and spices plum.

Puglia. Well-balanced with hints of mineral and golden apple flavors.

Tuscany. An intense and persistent fragrance, soft and balanced to the palate.

Napa. Medium to full-bodied with blackberry, spice, and cherry flavors.

An assortment of the chef's daily selection of appetizers.

Portobello mushrooms stuffed with meat sauce and served with marinara.

Our soup of the day. please ask your server for information.

Toasted bread topped with chopped tomatoes, garlic, olive oil and fresh basil.

Mussels sautéed in a white wine and garlic sauce.

Steamed clams with fresh tomatoes, basil and herbs.

Our fish of the day. Please ask your server for information

Fresh mozzarella with tomatoes, basil and olive oil.

Fettucine tossed in a creamy parmigiano reggiano cheese sauce.

Spaghetti in a thick homemade meat sauce.

Spaghetti served in a sauce of pecorino romano cheese and bacon.

Fresh salmon fillet, served grilled or blackened.

Choice of linguine, spaghetti or penne.

Penne and smoked salmon in a vodka cream sauce.

Spaghetti tossed with fresh tomatoes, basil, onions, white wine, extra virgin olive oil, pecorino romano cheese, and bacon.

Spaghetti served in a hearty meat sauce with cheese.

Linguine with clams steamed in their own broth with garlic, fresh parsley, extra virgin olive oil and a touch of red pepper.

Spaghetti served with homemade meatballs and marinara sauce.

Angel hair pasta tossed with peas, bacon, and served in a cream sauce.

Ztri-colored tortellini tossed in a white wine cream sauce with peas, onions, and bacon.

Angel hair pasta tossed with peas, pancetta and served in a cream sauce.

Penne with mushrooms, chicken and roasted red peppers in a gorgonzola cream sauce.

Thinly-pounded veal with prosciutto, spinach, sage and marsala wine.

A rich chocolate layer cake with a fudge icing.

Chicken breast thinly-pounded and sautéed in white wine, lemon and capers.

Thinly-pounded chicken breast battered in egg and sautéed in white wine lemon cream sauce.

Chicken breast thinly-pounded and sautéed in a marsala wine sauce with mushrooms.

Homemade sheets of pasta layered with meat sauce, ricotta, mozzarella cheese, and marinara.

Thinly-sliced eggplant with marinara and mozzarella cheese served on a bed of linguine.

Potato dumplings served in a cream and cheese sauce.

Spinach salad with walnuts, tomatoes and sliced mushrooms tossed with a gorgonzola cheese, olive oil and balsamic vinaigrette.

Spaghetti tossed with fresh tomatoes, basil, onions, white wine, extra virgin olive oil, pecorino romano cheese and pancetta.

Ravioli stuffed with lobster meat and served in a cream sauce.

Thinly pounded veal scaloppini sautéed in a marsala wine sauce with assorted mushrooms.

Delicious and refreshing lemon sorbet stuffed inside the natural shell of an italian lemon.

Delicious and refreshing tangerine sorbet stuffed inside the natural shell of an italian tangerine.

Ladyfingers dipped in espresso and liquers then layered with mascarpone cheese and zabaglione sauce.

Filet mignon sautéed with mushrooms and red wine.

Grilled Salmon.

Tender pieces of seasoned and fried calamari served with a side of fia'diavlo (spicy) or marinara sauce.

Crisp romaine lettuce, tomatoes, red onions, and shaved carrots tossed with our own house dressing.

Piedmonte. This impressive wine is elegant in style and possesses a smooth long finish.

Chicken breast sautéed in a light cream sauce topped with spinach and mozzarella cheese.

Calamari and shrimp sautéed in a spicy red sauce and tossed with linguine.

An assortment of shrimp, scallops, fish, mussels, clams, and calamari served over a bed of capellini pasta.

Thinly-pounded veal scaloppini sautéed in a marsala wine sauce with mushrooms.

Thinly-pounded, breaded veal scaloppini topped with marinara and melted mozzarella cheese.

Thinly-pounded veal scaloppini sautéed in white wine, lemon and capers.

Filet mignon medallions sautéed in a red wine sauce with cracked black pepper.

Napa. Aromas of orange blossom and honeysuckle with flavors of nectarine and apricot.

Calamari and shrimp sautéed in a spicy red sauce and tossed with linguine.

Angel hair pasta tossed with peas, pancetta and served in a cream sauce.

Calamari sautéed in a spicy red sauce and tossed with linguine.

Chicken breast sautéed in a light cream sauce topped with spinach and mozzarella cheese.

France. An elegant Rose with hints of strawberries that is smooth and long on the finish.

Germany. Exhibits distinct flavors of ripe pear, peach, and is sweet in style.

California. Fruit forward with floral aromas of apples and peaces.

California. Aromas of red fruit and spice.

Australia. Complex with soft tannins, fresh fruit, and a hint of spice.

Tuscany. Dry red with hints of cherry, berry, and spice.

Tuscany. An Italian classic with notes of red cherry and red plums.

Tuscany. A Tuscan wine with notes of black cherry and long smooth finish.

Tuscany. Extremely attractive with hints of cherry and vanilla.

Crisp romaine lettuce tossed with fresh baked croutons and our own Caesar dressing.

Tender arugula leaves with walnuts and shaved carrots tossed with a gorgonzola cheese, oil and balsamic vinaigrette.

Thinly pounded veal scaloppini sautéed in white wine, lemon and capers.

Assorted cold appetizers.

Thinly-pounded, breaded chicken breast topped with marinara and melted mozzarella cheese.

Chicken breast sautéed in a white wine sauce topped with asparagus and mozzarella cheese.

Please ask your server for today's seasonal vegetable selection.

Pork tenderloin medallions, spinach and mushrooms in a rosemary white wine cream sauce.

A light cream soup with crab meat and corn.

Mixed field greens, tomatoes and red onions in a creamy italian herb vinaigrette.