Stefano Ristorante - Pequannock Township, NJ

Littleneck clams shucked to order and served on ice.

Fresh shrimp, scallops, calamari, scungelle salad over a bed of iceberg lettuce, celery, red onions and fresh tomato. Drizzled with homemade dressings and olive oil.

Slices of fresh made mozzarella cheese with fire roasted red peppers and tomato, with garlic infused olive oil and finished with a splash of balsamic vinegar.

Made with ham, salami, provolone, rolled up and cut in thin slices over mixed green with tomato, cucumbers, olives, red onions and croutons. Topped with balsamic and olive oil.

Succulent jumbo shrimps cooked until tender and chilled. Served with our own zesty cocktail sauce and lemon wedges. A classic delight!

Plump shrimp cooked in pink sauce with prosciutto, sun-dried tomatoes and a hint of olive oil.

4 cheese and herb stuffed eggplant rolled and baked with marinara sauce and topped with melted mozzarella.

Fresh hand battered, crispy fried mushrooms oozing with garlic cream cheese. Served with ranch dressing.

Clams on the 1/2 served in a red or white clam sauce and lemon wedges.

Choice of red or white wine sauce. Sauteed fresh mussels with garlic and red pepper flakes in either red marinara sauce or white wine sauce.

Thickly sliced zucchini strips, hand battered with bread crumbs and seasonings, then fried to golden brown crispy perfection. Served with ranch dressing.

Hot or sweet sauce. Mouthwatering tender calamari rings, lightly breaded and flash fried. Served with hot or sweet marinara sauce.

Fresh littleneck clams topped with oregano seasoned breadcrumbs. Served with lemon wedges.

Our famous Italian bread layered with fresh mozzarella, brushed with olive oil, and topped with a dreamy light anchovy sauce.

Shrimp, mussel, fried calamari, clams oreganato, stuffed pepper, stuffed mushrooms eggplant rollatini with marinated Buffalo mozzarella.

Cheese or meat filled fresh tortellini in consomme.

Made from beef stock and caramelized sweet onion, topped with a blend of melted provolone and Parmesan cheese. Served with warm garlic focaccia bread.

Straciatella means flittle rage in Italian, a fanciful description of the shreds that form when egg drop and Romano cheese are stirred into a simmering chicken broth. The addition of fresh spinach strips adds a Florentine touch.

Hearty blend of pasta and kidney beans in a spiced tomato broth, seasoned with garlic and herbs.

A traditional mix of field greens tossed with arugula, endive, and radicchio with vinaigrette dressing.

Grilled chicken and portabella mushrooms, fetta cheese, arugula, fresh tomatoe, balsamic vinegarette.

Arugula, tomatoes and red onions tossed with extra virgin olive oil and lemon or balsamic vinaigrette.

Organic mixed baby lettuce endives goat cheese dry cranberries with fresh orange and raspberry dressing.

Fresh baby spinach, tossed with sliced fresh mushrooms, hard boiled eggs, bacon and garlic. Served with olive dressing.

Freshly cut crisp romaine lettuce tossed with our classic homemade ceasar dressing, croutons and grated Romano cheese.

Fresh mixed greens and tomatoes. Served with your choice of dressing (ranch, low-fat ranch, honey mustard, Thousand Island, Italian, or bleu cheese).

Broccoli rabe, sausage, sun-dried tomato, red pepper and fresh chopped tomato.

Corkscrew type pasta with pancetta, fresh tomatoes and onions.

Cappellini, shrimp, arugula and fresh chopped tomatoes in olive oil and garlic.

A rich, classic spaghetti dish, served with bacon and onions in a cream sauce.

Meat or cheese filled pasta tossed with cream, peas and prosciutto

Creamy cavatelli pasta with sauteed broccoli, garlic and olive oil.

Thin spaghetti tossed with tomatoes, anchovies, black olives and capers.

Linguine tossed with fresh clams, basil and tomatoes. Served with your choice of red or white clam sauce.

Penne pasta in pink vodka sauce.

Thin spaghetti tossed with prosciutto, onions in a light tomato sauce.

Fetuccinne with special meat sauce, finished with grated Romano cheese.

Angel hair pasta tossed with a variety of assorted fresh vegetables sauteed in white, red, or pink olive oil and garlic

Potato dumpling pasta in a marinara sauce.

Breast of chicken sauteed with garlic, mushrooms, roasted peppers, asparagus in white wine topped with shredded provolone

Chicken with peppers, mushrooms, and balsamic vinegar.

Chicken tossed with eggplant, prosciutto and mozzarella cheese with special light red sauce.

Breast of chicken sauteed with mushrooms, artichoke hearts and sun-dried tomatoes in a wine sauce.

Boneless chicken, mushrooms, black olives in white wine.

Chicken stewed in light tomato sauce and white wine with mushrooms and onions.

Breast of chicken served on a bed of spinach with melted cheese.

Boneless chicken, cubes of beef and sausage sauteed with onions, peppers, mushrooms and potatoes.

Marsala, piccata, francese, or parmigiana

Onions, peppers, mushrooms, sun-dried tomatoes in a sherry wine demiglaze sauce.

Prepared grilled or broiled ask your server.

Veal scaloppine sauteed in fresh tomato sauce, mushrooms, and peppers.

Grilled tomatoes, asparagus, shitake mushrooms and mozzarella in a white wine sauce.

Veal topped with grilled eggplant and fresh mozzarella in a filette pomodoro sauce.

Veal scaloppine tossed with eggplant, prosciutto and melted mozzarella in a light red sauce.

Veal scaloppine topped with prosciutto, and mozzarella in a special cherry wine sauce served over spinach.

Marsala, piccata, francese, or Parmigiana.

Red snapper over escarole, portabello mushrooms, red vinegar peppers, Asiago cheese in special chef sauce.

Broiled mixed seafood in special chef sauce.

Fresh clams, mussels, calamari, scungilli, and shrimp prepared in marinara sauce or white wine sauce.

Francese, scampi, marinara, oreganata, fra diavalo or parmigiana

Served with clams, mussels in a light red sause.

Broiled or scampi.

Sun-dried tomato and asparagus over rissoto with light garlic and wine sauce.

Served with onion, balsamic reduction sause.

Italian rice with shrimp, mussels, calamari, scallops and clams in light pink sauce.

Breaded eggplant topped with mozzarella cheese and tomato sauce.

Veal, chicken, and shrimp prepared francese style over linguini.

Rolled eggplant stuffed with ricotta, Romano, prosciutto. Topped with tomato sauce and mozzarella cheese.

Coffee soaked cake with chocolate and mascarpone cheese. A coffee-flavored Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone cheese, flavored with cocoa.

Rich creamy cake.