Menu
Angry Seafood
Scallops, lobster, prawns, shrimp, clams, and mussels. Sautée with mushrooms, capers, olives, tomato, garlic, and red onion. Finished with a spice white wine arrabbiata sauce over linguini pasta.
Maryland Blue Crab Ravioli
Prawns and scallops lightly sautéed with portabello mushrooms and sugar snap peas in a creamy sundried tomato, rosemary, and pine nut sauce.
Rustic Pollo
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.
Pasta Amore
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 bleu cheese and walnuts.
Pasta Rosso
Sliced breast of chicken, proscuitto, pancetta, portabella, mushrooms, tomatoes, onions, garlic. Sautéed and finished with a creamy, spicy arrabbiata sauce served over spinach and roasted tortellini.
Tortellini Oliverto
A trio of olives, tomatoes, peppers, capers, onion, mushrooms and garlic. Lightly sautéed in olive oil served with spinach and roasted garlic tortellini and finished with basil pesto.
Gorgonzola Tapenade
Same great ingredients as the Tortellini Oliverto except we finish this dish with gorgonzola cream sauce and toss in our wild mushroom ravioli.
Wild Mushroom Pollo Marsala
Creamy and rich mushroom marsala wine sauce smother a tender chicken breast served over pasta.
Pasta Carbonara
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 sautéed and finished in a marsala wine and creamy lobster reduction sauce.
Seafood Gnocchi
Prawns, shrimp, scallops, clams, mussels, and lobster lightly sautéed with mushrooms and sugar snap peas finished with our creamy roasted red pepper sauce.
Kate’s Filet Mignon
Ask your server for details on tonight’s signature flavor!
Fettucine di Nero
Mussels, clams, and jumbo prawns in a snappy white wine sauce. Served over squid ink fettuccine.
Balsamic and Gorgonzola Gnocchi
Chicken, portabellas, red onion, and sugar snap peas sautéed 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.
Pollo Saltimbocca
Means “Jump in the mouth” It is said this dish is so good it jumps off the plate into your mouth! Garlic, prosciutto, artichokes, and provolone cheese accompany the chicken breast with wild mushroom and marsala wine sauce.
Pollo Puttanesca
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.
Gnocchi de Macellaio
Prosciutto, mushrooms and spinach tossed with creamy gorgonzola sauce, topped with roasted walnuts.
Crab Cakes
Mushrooms, peppers, and spinach sautéed with our creamy red pepper sauce and penne pasta.
Kate’s Cannelloni
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 de Vitello
Slow roasted savory veal with wild mushrooms over hearty braised beef ravioli.
Kate’s more popular choices
$6.00 plate charge for ALL shared entées