(Open 4:30p.m. to Close, Tuesday through Saturday)
Scallops, lobster, prawns, shrimp, clams, and mussels. Sauteed with mushrooms, capers, olives, tomato, garlic, and red onion. Finished with a spice white wine Arrabiata sauce over linguine pasta.
Maryland Blue Crab Ravioli
Prawns and scallops lightly sauteed with Portabella mushrooms and sugar snap peas in a creamy sun dried tomato, rosemary, and pine nut sauce.
Sliced breast of chicken, mushrooms, peppers, capers, fresh sliced apple with a reduction of Marsala wine, balsamic vinegar and apple juice. Tossed with wild mushroom ravioli and finished with blue cheese and walnuts.
Sliced breast of chicken sautéed with garlic, onions, tomatoes, mushrooms, artichoke hearts, peppers, Kalamata olives and capers. Reduced in white wine and served over linguine with a bit of blue cheese and walnuts.
Sliced breast of chicken, prosciutto pancetta, portabella, mushrooms, tomatoes, onions, garlic. Sauteed and finished with a creamy, spicy Arrabbiata sauce served over spinach and roasted tortellini.
A trio of olives, tomatoes, peppers, capers, onion, mushrooms and garlic. Lightly sauteed in olive oil, served with spinach and roasted garlic tortellini and finished with basil pesto.
Same great ingredients as the Tortellini Oliverto except we finish this dish with Gorgonzola cream sauce and toss in our wild mushroom ravioli.
The name of this dish translates as “charcoal makers’” a favorite among coal workers in northern Italy. Prosciutto and pancetta give this creamy dish unique flavor.
Seafood and Wild Ravioli
Scallops, shrimp, prawns, mussels, lobster and clams are lightly sauteed and finished in a Marsala wine and creamy lobster reduction sauce.
Prawns, shrimp, scallops, clams, mussels, and lobster lightly sauteed with mushrooms and sugar snap peas finished with our creamy roasted red pepper sauce.
Kate’s Famous Center Cut Steaks
USDA Choice aged beef. Ask your server.
Kate’s Pork Specials
Wisconsin grown. Created with flair and cooked to perfection. Your server has details.
Fra Diavolo (Brother Devil)
A daring southern, spicy seafood tomato based dish with pepperoncini and chili peppers, mushrooms, onions, garlic, jumbo prawns and mussels. Served with our Blue crab ravioli.
Balsamic and Gorgonzola Gnocchi
Chicken, Portabellas, red onion, and sugar snap peas sauteed with garlic, butter, whole grain mustard finished with Gorgonzola, aged balsamic and cream. WOW!
Pollo Pesto Penne
Sliced breast of chicken, portabella mushrooms, tomatoes, onion, garlic. Finished with a creamy basil pesto sauce.
Breast of chicken, large shrimp, mushrooms, artichokes, and spinach in a spicy cream sauce with feta cheese and garnished with roasted almonds.
Legend has it that this lusty dish was created by Neaplitan ladies of the evening. The women prepared this robust spicy tomato sauce to entice passers-by with it’s tantalizing aroma.
Mushrooms, peppers, and spinach sautéed with our creamy red pepper sauce and penne pasta.
Chicken and bleu cheese filled fresh pasta tubes are baked over spinach with our creamy roasted red pepper sauce.
Mediterranean Stuffed Portabella Mushroom
A unique combination of ingredients including feta cheese, almonds, artichoke hearts, garlic, and spinach with your choice of chicken or shrimp. Baked and served over spicy white wine linguine.
Smoked Mozzarella Ravioli
Chicken, proscuitto, pancetta, portabellas, and butternut squash. Tossed in a fresh ginger and gorgonzola cream sauce.
Ragu di Vitello
Slow roasted savory veal with wild mushrooms over hearty braised beef ravioli.
$8.00 plate charge for ALL shared entrees.