Website: http://www.reggianosct.net/
Phone: (203) 713-8300
Restaurant Week Dinner Menu $38.00
First Course
Grilled zucchini
Grilled zucchini wrap with fresh mozzarella, served with roasted peppers, basil & balsamic glaze
Pollo Cordon Bleu
Chicken breast pounded and stuffed with ham and Swiss cheese rolled breaded. Served in a Gorgonzola cream sauce.
Stuffed Mushrooms
Mushrooms stuffed with spinach, breadcrumbs, sweet and spicy Italian sausage, mozzarella cheese. Served in a rosemary Gorgonzola cream sauce.
Italian Onion Soup
A rich, savory broth with caramelized onions, topped with melted provolone cheese & crostini
Calamari Picante
Squid rings sautéed with hot cherry peppers, sweet and spicy Italian sausage, garlic white wine in a light marinara sauce.
Wedge Salad
Cold wedge of iceberg lettuce, Crispy Bacon with chunky blue cheese dressing.
Beet Salad
Juliennes of Beets, Arugula tossed in a lemon Vinaigrette dressing with goat cheese on top
Main course
Lasagna
Layers of pasta with veal, beef, pork, our homemade Marinara, ricotta, and mozzarella.
Orecchiette Pugliese
Heart-shaped pasta sautéed with garlic, olive oil, sweet and spicy Italian Sausage, broccoli rabe, cannellini beans, and Fresh Tomatoes.
Lobster & Crab Ravioli
Ravioli filled with ricotta cheese, lobster & Crab meat. Sautéed in Creamy vodka sauce.
Stuffed Shells Pomodoro
Homemade Stuffed Shells with ricotta & mozzarella cheese. Baked in a fresh Pomodoro sauce. Served on top with slices of chicken cutlet.
Fettuccine Primavera
Homemade fettuccine sautéed with mixed garden vegetables in garlic olive oil and white wine.
Tortellini Carbonara
Homemade Cheese Tortellini sautéed with shallots, bacon, and green peas in a cream sauce.
Risotto Mare Monte
Italian Arborio rice sautéed with garlic, olive oil, Mushrooms, jumbo Shrimp & Parmesan cheese.
Orange Fettuccine
Homemade Orange zest Fettuccine Sautéed with shrimp and Artichokes in lemon garlic white wine sauce.
Pollo Francese
Chicken breast lightly dipped in egg batter sautéed in a lemon, garlic, white wine sauce. Served with mixed vegetables.
Lamb Osso Buco
Braised Lamb Shank slow-cooked in a red wine reduction. Served over vegetables Risotto.
Pollo Sacarparielo
Chicken breast sautéed with sweet & spicy Italian sausage, hot cherry peppers, onions, mushrooms, roasted potatoes, garlic in a Madeira wine sauce.
Tomahawk pork chop Milanese
Tomahawk pork chop pounded thin breaded, topped with arugula, fresh tomatoes, fresh mozzarella tossed in a lemon vinaigrette.
Bistecca Di Manzo
New York steak Grill to perfection. Topped with caramelized onions and mushrooms. Served with mixed vegetables
Dessert
Cannoli
Traditional Italian tubular shell filled with sweet ricotta cheese and chocolate chips.
Creme Brûlée
Homemade with a rich custard base topped with caramelized sugar.
Mango Sorbet
Traditional mango ice
Cheese Cake
dense, rich, and creamy cake
Restaurant Week Lunch menu $22.00
First course
Grilled zucchini
Grill Zucchini warp with fresh mozzarella served with roasted peppers, basil & balsamic glaze
Pollo Courdon Bleu
Chicken breast pounded and stuffed with ham and Swiss cheese, rolled, breaded. Served in a Gorgonzola cream sauce.
Stuffed Mushrooms
Mushrooms stuffed with spinach, breadcrumbs, sweet and spicy Italian sausage, and mozzarella cheese. Served in a rosemary Gorgonzola cream sauce.
Pasta Fagioli
Cannellini beans & pasta, olive oil, rosemary, and grated Parmesan cheese.
Wedge Salad
Cold wedge of iceberg lettuce, Crispy Bacon with chunky blue cheese dressing.
Beet Salad
Juliennes of Beets, Arugula mix in a lemon Vinaigrette dressing with goat cheese on top
Main course
Lasagna
Layers of pasta with veal, beef, pork, our homemade Marinara, ricotta and mozzarella.
Orecchiette Pugliese
Heart-shaped pasta sautéed with garlic, olive oil, sweet and spicy Italian Sausage, broccoli rabe, cannellini beans and Fresh Tomatoes.
Ravioli D Carne
Jumbo homemade ravioli filled with braised beef and cheese, sautéed with New York Steak tips and mushrooms in a port wine sauce.
Fettuccine Primavera
Homemade fettuccine sautéed with mixed garden vegetables in a garlic olive oil and white wine.
Tortellini Carbonara
Homemade Cheese Tortellini sautéed with shallots, bacon, green peas in a cream sauce.
Linguini Scampi
Linguini pasta sautéed with shrimp, artichokes in lemon, garlic white wine sauce.
Pollo Francese
Chicken breast lightly dipped in egg batter, sautéed in a lemon, garlic, white wine sauce. Served with mixed vegetables.
Salmon Pomodoro
Filet of salmon sautéed with garlic, white wine, fresh tomatoes, and basil. Served with mixed vegetables.
Lamb Osso Buco
Braised Lamb Shank slow cooked in a red wine reduction. Served over vegetables Risotto.
Pollo Sacarparielo
Chicken breast sautéed with sweet & spicy Italian sausage, hot cherry peppers, onions, mushrooms, roasted potatoes, garlic in a madeira wine sauce.
Tomahawk pork chop Milanese
Tomahawk pork chop pounded thin breaded topped with arugula, fresh tomatoes, fresh mozzarella tossed in a lemon vinaigrette.
Dessert
Mango Sorbet
traditional Mango Ice
Cannoli
Traditional Italian tubular shell filled with sweet ricotta cheese and chocolate chips.
Cheese Cake
Dense, rich, and creamy cake.