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OUR EVENTS CALENDAR


©2009 Hot Tomatoe Italian Restaurant & Wine Bistro


See what's cooking for dinner tonight.
Check out our menus here:

• Appetizers/Pastas

• Main Courses

• Wines

• Desserts

Tony, Chef Enzo and the staff welcome you to a most memorable experience.

We will show you a warm  and  hospitable atmosphere as authentic as an old world trattoria.

Sincerely yours,
All of us at
Hot Tomatoe



MAIN COURSES




Pesce (Fish)

Shrimp Pesto   Shrimp tossed with penne in a creamy gorgonzolla pesto sauce.

Zuppa di Pesce   Shrimp,clams,calamari mussels, sauteed then tossed with tomatoe sauce over linguini (spiced or not).

Shrimp marinara   Shrimp sauteed with tomatoe sauce over linguini (spiced or not).

Linguini Vongole   Slow simmered clams tossed in a fres tomatoe sauce or garlic & extra virgin olive oil served over linguini pasta.

Linguini Calamari   Sauteed calamari tossed in a fresh tomatoe sauce or garlic & extra virgin olive oil served over linguini.

Yellow Tail Snapper   Lightly sprinkled with flour, dipped in a light egg wash and finished in a lemon butter and white wine sauce.

Wild Salmon   Grilled and topped with a roasted garlic and sundried tomatoe creme sauce.

Chicken
Sorrentino  Breast sauteed and topped with eggplant, prosciutto and Mozarella cheese, finished with a white wine tomatoe sauce.

Mediterranean   Breast cutlet sauteed with dried plums, dried apricots, pepperoncini peppers and red bell vinegar peppers and a splash of white wine.

Francaise   Breast cutlet dipped in a light egg wash and finished with a lemon butter and white wine sauce.

Marsala   Breast cutlet sauteed with mushrooms and Marsala Wine.

Parmigiana   Breast cutlets layered with mozarella and parmessan cheese and tomatoe sauce baked and served with a sprinkling of parmessan cheese and fresh basil.

Cacciatore   Chicken on the bone sauteed with mushrooms, red peppers and onions in a white wine and tomatoe sauce.

Veal

Parmigiana   Tender veal layered with mozarella and parmessan cheese and tomatoe sauce baked and served with a sprinkling of parmessan cheese and fresh basil.

Piccata   Veal medallions sauteed with capers, extra virgin olive oil, white wine and lemon butter sauce.

Alla Sorrentino   Veal medallions topped with eggplant, prosciutto, and melted mozzarella cheese, finished in a white wine pomodoro sauce.

Alla Marsala   Veal medallions sauteed with domestic mushrooms and Marsala wine.

All pasta, chicken, or veal entrees include a salad, a side of pasta, and bread.

Specialties

Filet Mignon   Grilled and served with a wild mushroom sherry cream sauce.

Rack of Lamb   Brushed with dijon mustard and coated with a garlic, rosemary, pepper and bread crumb mixture.

Rabbit Cacciatore   Braised with extra virgin olive oil and simmered with red peppers, onions, mushrooms, and tomatoes in a white wine sauce.

Skirt Steak   Grilled and served with an italian chimicurri sauce.

Veal Chop   Marinated in a herb and balsamic vinegar mix and then grilled to your order.

Osso Bucco   Braised veal shank slow cooked with carrots, celery, onions, bay leaf and white wine.

Specialties include a salad, side of pasta, and bread.
Vegetables

Your choice of Broccoli, Broccoli Rabe, Escarole, spinach or small roasted potatoes.

Dessert

Choice of Chocolate cake, Tiramisu, Cannoli, Sfogliatelle, Home made Bread Pudding

Drinks

Coffee, Soft Drinks, Espresso, Capuccino; San Pelegrino, House Wine by the Glass; white or red, and Beer; Imported or Local.


WE HAVE EARLY BIRD DINING EVERY DAY OF THE WEEK BETWEEN 5:00 PM AND 6:00 PM

Please Be Patient - Great Food takes time!