Benito Trattoria - Chester, NJ

Portobello mushroom with fresh mozzarella in a balsamic reduction.

Fried calamari served with spicy plum tomato sauce.

Fried mozzarella served with marinara sauce.

Stuffed eggplant topped with prosciutto, peppers, mozzarella cheese in a pink sauce.

Steamed clams or mussels in a spicy marianara.

Fresh asparagus backed with parmesan cheese.

Smoked salmon, mozzarella, roasted red peppers, tomatoes, and capers on a bed of arugula.

Fresh mozzarella, roasted red peppers, tomatoes, and basil.

Fried calamari served with marinara sauce.

Freshly baked clams.

Crab cakes served with a tartar sauce.

Grilled portabella mushroom with garlic, olive oil, and balsamic vinegar.

Fried calamari served with spicy plum tomato sauce.

Fresh mozzarella cheese with tomatoes, roasted peppers, and basil.

Fresh Prince Edward Island mussels poached in a light marina sauce.

Baked fresh clams.

Fried mozzarella served with marinara sauce.

Linguine with red or white clam sauce.

Angel hair pasta with sundried tomatoes, fresh arugula, and shiitake mushrooms in virgin olive oil, garlic, and white wine sauce.

Bowtie‌ pasta in a creamy plum tomato and vodka sauce with pieces of chopped chicken breast.

Cheese tortellini with a light cream sauce.

Penne pasta with a spicy, fresh tomato sauce, and a touch of ricotta cheese.

Rigatoni pasta with prosciutto, chopped mushrooms, and sweet peas in a delicate pink sauce.

Linguini with prosciutto, onions, and tomato sauce.

Rigatoni pasta with plum tomato and basil sauce.

Skinless eggplant parmigiana.

Caesar salad for one.

A blend of precious salad arugula, endive, and radicchio.

Mixed green salad.

Escarole and bean or pasta and bean soup.

Chicken broth with spinach and egg drops.

Cheese tortellini with chicken broth.

Imported arborio rice with shrimp, clams, mussels, and squid in a white wine sauce.

Imported arborio rice with porcini, shiitake, and domestic mushrooms in a cognac sauce with a touch of cream.

Fresh‌ vegetable soup.

Pasta and beans.

Cheese tortellini with chicken broth.

Angel hair, crab meat, broccoli, chopped tomatoes in a garlic and white wine sauce.

Homemade potato dumplings with shrimp, asparagus, sun-dried tomatoes in a pink sauce.

Ricotta pasta with sausage, broccoli rabe, cherry peppers in garlic, and oil.

Linguini pasta with shrimp, tomatoes, spinach, and clams in garlic and oil, a touch of tomato sauce.

Homemade four cheese and spinach ravioli in a pink sauce.

Penne pasta served with fresh chopped salmon, broccoli in a pink vodka sauce.

Pappardelle pasta with shrimp, portobello mushroom, and roasted peppers in a cognac sauce.

Three-color cheese tortellini with chopped chicken and peas in a gorgonzola cream sauce.

Rigatoni pasta tossed in our homemade meat sauce.

Breast of chicken topped with prosciutto, artichoke hearts, eggplant, and fontina cheese in a tomato sauce with mushrooms and peas.

Breast of chicken grilled with spinach, chopped tomatoes, and shrimp in garlic and oil.

Breast of chicken topped with artichoke hearts fontina cheese, black olives, sun-dried tomatoes, and mushrooms in a light cream sauce.

Thinly pounded chicken coated with parmesan cheese, asparagus, shallots, and mushrooms in a white wine lemon sauce.

Breast of chicken topped with sliced prosciutto and melted gorgonzola cheese.

Breast of chicken, breaded, topped with arugula, tomatoes, onions, and fresh mozzarella cheese.

Grilled rib-eye steak in a peppercorn and brandy sause.

Grilled filet mignon served over mushroom risotto in a cabernet wine sauce.

Skinless eggplant parmesan.

Chicken‌ parmigiana, francese, marsala, or piccata.

Sauteed‌ chicken breast with spinach, fontina cheese in white wine, and garlic sauce.

Boneless pieces of chicken breast with sausage and artichoke hearts in a garlic and white wine sauce.

Grilled chicken breast served over Caesar salad.

Grilled chicken breast served over arugula, endive, and radicchio salad.

Veal‌ scaloppini with shiitake mushrooms, sundried tomatoes, shrimp, garlic, basil, and white wine.

Veal scaloppini sautéed with spinach, fontina cheese, and white wine.

Pounded veal cutlet topped with fresh chopped tomatoes, arugula, and Bermuda onion.

Top round veal, stuffed and rolled with prosciutto, smoked mozzarella, and roasted peppers in a cherry wine sauce.

Veal scaloppini topped with sliced tomatoes, salami, artichoke hearts, and mozzarella cheese in a white wine and garlic sauce.

Pounded veal cutlet topped with fresh chopped tomatoes, arugula, and onions.

Veal scaloppini with spinach and prosciutto sauteed in marsala wine sauce and sage.

Veal scallopini with chopped shrimp asparagus in a red sauce.

Mango, strawberries, raisins on baby greens with raspberry vinaigrette.

Sliced pear, walnuts and feta cheese on baby greens with honey mustard dressing.

Romaine tossed in traditional caesar dressing.

Sliced beets, goat cheese, oranges in a balsamic dressing.

Shrimp sauteed with sundried tomatoes, shiitake mushrooms, fresh basil in virgin olive oil, and white wine sauce.

Shrimp sauteed with lemon and white wine sauce.

Shrimp with virgin olive oil and garlic.

Fresh squid with a spicy marinara sauce served over linguini.

Fresh tilapia with capers in a white wine and lemon sauce.

Shrimp sauteed with sun-dried tomatoes and shiitake mushrooms in a garlic, and white wine sauce.

Mixed seafood, shrimp, clams, mussels, calamari, and lobster tail over linguini in a light marinara sauce.

Breaded shrimp served in a marinara sauce with melted mozzarella cheese.

Arborio rice with shrimp, calamari, clams, and mussels in a white wine and garlic sauce.

Broiled fillet of salmon served with a dijon mustard sauce.

Fra Diavolo shrimp and calamari over angel hair pasta in a spicy red sauce.