THE KITCHEN CONSIGLIERE CAFE Online Ordering Menu

Fresh water mozzarella sliced and served with vine ripened tomatoes and fresh basil finished with extra virgin olive oil and basil.

Little Neck clams sauteed and served in your choice of sauce.

Tender calamari lightly floured and fried served with our spicy house marinara finished with a balsamic glaze.

PEI mussels served in your choice of white or red sauce.

Grilled polenta cakes served with our classic spaghettli bolognese sauce.

Meatballs made using Maglio's Italian sausage served broccoli rabe, long hot peppers, and topped with shavings of sharp provolone in a white wine sauce.

Our Signature Chicken Meatballs servers Scaloppini style; peppers, onion, & mushrooms in tomato sauce with toasted bread

Fresh Burrata served cold in a sauce of peppers and onions over toasted bread

Our signature rice ball, stuffed with Beef, Veal & Pork along with peas and various cheese fried and served with a side of marinara.

Our homemade meatballs served in our tomato sauce

Andy Boy Broccoli Rappini sauteed in oil and garlic

Italian long hot peppers sautéed in oil and garlic

Filet of Flounder battered in a lemon, butter white wine sauce finished with grilled shrimp and asparagus

Sautéed Chicken Breast topped with Roasted Peppers, Broccoli Rappini & Sharp Provolone finished in a white wine sauce

Our signature chicken meatballs served scaloppini style, peppers, onion & mushrooms in tomato sauce over pasta

Sauteed chicken breast served in our classic Marsala sauce, finished with mushrooms.

Fried Chicken cutlet topped with our house marinara and mozzarella cheese.

Sauteed chicken breast in a white wine lemon sauce finished with capers.

Sauteed chicken breasts served with mushrooms, oil cured olives, and sliced cherry peppers in a light demi glace (little spicy.)

Sauteed chicken breast topped with grilled eggplant, tomato, and mozzarella in a white wine sauce finished with fresh basil and extra virgin olive oil.

Sautéed medallions of milk fed veal with mushrooms, eggplant, and mozzarella in a white wine garlic sauce, topped with fresh chopped tomatoes.

Sauteed milk fed veal medallions served in our classic Marsala sauce, finished with mushrooms.

Fried milk fed veal cutlet topped with our house marinara and mozzarella cheese.

Sauteed veal medallions in a white wine lemon sauce, finished with capers.

Sautéed milk fed Veal medallions in our classic demi sauce topped with prosciutto and Fontina cheese.

Mussels, clams, shrimp, scallops, and calamari sauteed and served in our house marinara or white wine sauce over homemade linguini.

Little necks served in our classic clam sauce over house made linguini (available white or red, spicy or not.)

Our signature crab gravy served over homemade linguine finished with lump crab meat.

Ricotta stuffed gnocchi served in a rose sauce finished with a dollop of fresh basil and ricotta cheese.

Ricotta stuffed cheese ravioli served in our house marinara.

Beef, veal, and pork sauteed with carrots, celery, and onion in our house marinara finished with a hint of cream.

Maglio's Italian sausage sauteed with our classic signature tomato sauce served with gemelli pasta and finished with a dollop of ricotta.

Sauteed and served in our classic vodka sauce over homemade linguini.

Gulf shrimp and sundried tomatoes served in a white wine cream sauce over tri color tortellini.

Homemade spaghetti served in our classic marinara sauce with our homemade meatballs.

Classic carbonara consisting of sauteed pancetta finished with egg, cheese, and peas with a hint of cream over homemade spaghetti.

Layers of lightly fried eggplant, ricotta, and mozzarella baked to perfection and served in our classic marinara.

Served with sauteed spinach and grilled pineapple finished with tomato bruschetta and mango glaze.

Salmon pan seared served in rosemary white wine sauce with green olives, artichokes, and grape tomatoes.

Maglio's Italian sausage meat rolled into a meatball served with broccoli rabe and long hot Italian peppers in a white wine garlic sauce. Finished with sharp provolone.

Dine the way Consigliere did every Sunday any day of the week. Spare ribs, meatball, sausage, and braciolo served over rigatoni pasta in our house marinara.