Chef Of Napoli Iii - Wildwood, FL

Fresh mozzarella, fresh potato sauce, fresh basil, and olive oil.

Artichoke hearts, ham and mushroom.

Ricotta and mozzarella.

Onions, green peppers, mushrooms, sausage, meatballs, and pepperoni.

Onions, mushrooms, green peppers, black olives, and fresh tomatoes.

Pepperoni, sausages, meatballs, and ham.

Fresh mozzarella, arugula, cherry tomatoes, shaved Parmesan and prosciutto de Parma.

Fresh tomatoes, red onions, black olives and capers.

Fresh tomatoes, anchovies and gorgonzola cheese.

Salt, extra virgin olive oil, Romano cheese, and oregano.

Fresh mozzarella with tomato garnished with basil, olive oil and balsamic vinegar.

Imported prosciutto with fresh mozzarella, basil and olive oil.

Spinach stuffed mushroom drizzled with a wine lemon sauce.

Fresh mussels sauteed in garlic and lemon-pepper wine sauce served over toasted bread.

Gently fried calamari served with lemon and a marinara sauce.

Toasted bread layered with fresh tomato, garlic, olive oil and basil.

Fried breaded mozzarella sticks served with tomato sauce.

Scallops, shrimp, calamari on a bed of lettuce with fresh lemon.

Italian imported cold cuts and cheese on a bed of lettuce topped with artichokes, roasted peppers, and black olives.

Thinly sliced tenderloin topped with shaved Parmigianino, capers, Mediterranean dressing.

Lettuce, tomato, onion, kalamata olives, ham, salami, provolone and artichokes.

House salad.

Caesar salad.

Grilled chicken salad garnished with gorgonzola and chef's dressing.

Shrimp with lettuce, tomato and shavings of cheese drizzled with olive oil and a reduced balsamic vinegar.

Filled with ricotta and mozzarella cheese.

Salami and mozzarella cheese baked in pizza dough.

Salami, mortadella and provolone.

Prosciutto di parma, fresh mozzarella and roasted pepper.

Steak American cheese, green peppers, mushrooms and onions.

Chicken, American cheese, green peppers, mushrooms and onions.

Fresh mozzarella, tomatoes and basil.

Cherry tomatoes, arugula, fresh mozzarella, Romano cheese and fresh basil.

Fresh tomato sauce with capers and black olives.

Light tomato cream sauce with ground beef, peas, and mushrooms.

Served with a creamy white sauce.

Pancetta, fresh eggs, heavy cream, and Parmesan cheese.

Broccoli rabe and sausage in a garlic and olive oil sauce.

Ham, peas, mushrooms in a white cream sauce.

Cheese ravioli with buttery sage sauce.

Traditional meat lasagna.

Stuffed with green peas, ham, and ground beef in a light besciamella sauce.

Baked with house tomato sauce and mozzarella.

Cheese stuffed baked with house tomato sauce and mozzarella.

Cheese filled manicotti baked with house tomato sauce and mozzarella.

Ziti and eggplant with ricotta cheese and house tomato sauce topped with mozzarella.

Baked ziti.

Combination plate of gnocchi alla sorrentino, eggplant rollatine and chicken Parmigiana.

Eggplant Parmigiana served with choice of pasta.

Eggplant rolled and stuffed with ham and ricotta cheese served with choice of pasta.

Breaded chicken baked with mozzarella and house tomato sauce.

Scalloped chicken sauteed with mushrooms in a marsala wine sauce.

Lightly fried egg-batter chicken sauteed in a white wine and lemon sauce.

Scalloped chicken lightly sauteed in a white wine, lemon and caper sauce.

Scalloped chicken and spinach in a white wine cream sauce and cherry tomatoes.

Breaded and gently fried chicken cutlet served with lemon.

Boneless chicken breast sautéed with capers, olives and mushrooms served with light marinara sauce topped with mozzarella cheese.

Scalloped chicken cooked in a balsamic reduction sauce and served on a bed of baby spinach and topped with cherry tomatoes.

Chicken with fettuccine alfredo.

Stuffed with ricotta mozzarella and baked in the oven, then topped with half house red sauce and half alfredo sauce.

Breaded veal baked with mozzarella and house tomato sauce.

Scalloped veal sauteed with mushrooms in a marsala wine sauce.

Scalloped veal lightly sauteed in a white wine, lemon and capers sauce topped with cheese and cherry tomatoes.

Scalloped veal and spinach sauteed in a white wine cream sauce topped with cheese and cherry tomatoes.

Breaded and gently fried veal cutlet served with lemon.

Lightly fried egg-battered veal sauteed in a white wine and lemon sauce.

Veal topped with sage, prosciutto, and provolone cooked in a wine butter sauce served on a bed of spinach.

Veal with fettuccine alfredo.

Thinly sliced veal with prosciutto di parma, provolone, and shrimp in a mushroom scampi sauce.

Filet of grouper, shrimp and scallops sauteed in a lemon butter wine sauce.

Shrimp Scampi.

Shrimp in marinara sauce.

Shrimp with fettuccine Alfredo.

Mussels, clams, calamari, shrimp, and scallops cooked with either .

Linguine with either .

Linguine with mussels .

Linguini with calamari .

Grouper filet sauteed in a caper and Gaeta olives in light marinara sauce.

Lightly fried egg-battered grouper filet sauteed in a white wine and lemon sauce.

Lightly fried egg battered shrimp, sautéed in a white wine and lemon sauce.

Linguine with mussels and clams .

Stuffed with lobster, topped with shrimp in lobster bisque sauce.

Italian ladyfingers dipped in espresso and layered with imported Italian cheese.

Chocolate dipped pastry shell filled with cannoli mixture.