Tomatoes Italian Bar & Grill Menu

Two Meatballs with Marinara Sauce and a scoop of Ricotta Cheese.

A Pair served with an Italian Salad tossed in a Homemade Vinaigrette.

Six Meatballs Served in a Pot Family Style.

Star of the Great American Eat Off. 1 and a Half lbs. version of our Famous Meatball stuffed with Spinach and Fontina Cheese.

Traditional Italian chopped salad with Italian meats, cheeses, vegetables and a homemade bleu cheese vinaigrette.

A grande assortment of imported Italian salami, prosciutto, fresh mozzarella, provolone, marinated vegetables, fire roasted peppers, marinated olives and fresh basil tomatoes.

Sliced plum tomatoes, fresh mozzarella cheese and fresh basil. Drizzled with basil infused extra virgin olive oil and a light balsamic glaze.

A blend of kale and baby spinach topped with quinoa, avacado, boiled egg, cherry tomatoes and almonds finished with a light citrus vinaigrette.

Wedge of iceberg lettuce and fresh tomatoes with a creamy bleu cheese dressing and crispy pancetta bacon bits.

Classic preparation with homemade garlic parmesan croutons.

Mixed greens with sun dried berries, candied walnuts and crispy pancetta bacon bits with a crumbled Gorgonzola cheese dressing.

Roasted red and red beets with goat cheese, candied walnuts and an aged balsamic vinaigrette.

Assorted greens, cucumber, basil tomatoes and red onion with your choice of homemade dressing.

Classic Italian red sauce homemade with fresh tomatoes, fresh herbs and seasonings.

Roasted garlic, extra virgin olive oil and a hint of crushed red pepper.

Fresh diced tomatoes, roasted garlic, fresh basil and extra virgin olive oil.

House made creamy basil pesto with extra virgin olive oil.

Creamy parmesan cheese sauce.

Angry Sauce. Spicy red sauce with hot cherry peppers, black olives and diced tomatoes.

Tomato basil cream sauce with a hint of vodka and crushed red pepper.

The Roman version made with prosciutto, pancetta bacon, onions, eggs, butter, cracked black pepper and parmesan cheese.

Traditional Tuscan meat sauce made with three kinds of meat.

Pan seared Chicken tenderloins and broccoli florets simmered in a Parmesan cream Alfredo sauce, then tossed with Rigatoni pasta.

Spicy Italian Sausage saut?ed in extra virgin olive oil and garlic with broccoli rabe and Tuscan white beans. Tossed with penne pasta.

Chicken sauteed with broccoli and mushrooms in a parmesan cream sauce then tossed with penne pasta. Baked with four cheeses and Italian bread crumbs.

Tender Baby Clams simmered in their own juices with garlic, extra virgin olive oil, white wine and fresh herbs. Served over linguine.

Pan seared Chicken tenderloins simmered in a lemon garlic cream sauce with diceed tomatoes and fresh basil. Served over fettuccine.

Sauteed in a spicy marinara sauce. Served over linguini.

Pan seared Chicken tenderloins and potato gnocchi simmered in a basil pesto cream sauce with broccoli and fire roasted red peppers.

Fresh littleneck clams, mussels, shrimp and calamari simmered in a spicy marinara sauce with fresh herbs. Served over linguine.

Pasta tubes filled with Ricotta cheese and fresh Italian herbs then baked with our famous Bolognese meat sauce. Served with garlic bread.

Simmered in a brown butter sauce with fresh sage and cracked black pepper. Topped with shaved parmesan.

Homemade jumbo shells filled with Italian cheeses and herbs baked with a fresh Pomodoro sauce and served with a Sicilian meatball and garlic bread.

Simmered in a basil pesto cream sauce with chicken tenderloins and diced tomatoes.

Homemade old fashioned Tuscan meat lasagna baked with our famous Bolognese sauce. Served with garlic bread.

Homemade raviolis filled with braised veal, vegetables and Italian cheeses. Simmered in a white truffle cream sauce with wild mushrooms and pancetta bacon.

Basil Marinara sauce with Italian cheeses and fresh herbs.

Basil Marinara sauce, Sicilian meatballs, ricotta and mozzarella cheeses.

Fresh crushed tomatoes, basil and garlic with a blend of Italian cheeses.

Sweet Italian sausage, roasted peppers and onions with a blend of Italian cheeses.

Basil pesto, fried eggplant, marinated tomatoes and shaved Parmesan cheese with a drizzle of balsamic glaze.

Pan seared chicken tenderloins tossed in a creamy Alfredo sauce with prosciutto, pancetta bacon, onions and cracked black pepper, sprinkled with parmesan and mozzarella cheeses.

Breaded Chicken pan fried then baked with fresh marinara sauce and mozzarella cheese. Served with Linguine.

Veal cutlet pan fried then baked with fresh marinara sauce and mozzarella cheese. Served with linguine.

Breast of Chicken dipped in a light egg batter then sauteed in a lemon butter sauce with artichoke hearts and sun dried tomatoes. Served with angel hair pasta.

Veal Scallopini dipped in a light egg batter then sauteed in a lemon butter sauce with artichoke hearts and sun dried tomatoes. Served with angel hair pasta.

Breast of Chicken sauteed with mushrooms and prosciutto in a marsala wine sauce. Served with angel hair pasta.

Veal Scallopini sauteed with mushrooms and prosciutto in a marsala wine sauce. Served with angel hair pasta.

Breast of Chickeni sauteed with lemon and capers in a white wine butter sauce. Served with angel hair pasta.

Veal Scallopini sauteed with lemon and capers in a white wine butter sauce. Served with angel hair pasta.

Breast of Chicken topped with prosciutto and melted aged provolone cheese sauteed in a Madeira wine sauce with fresh sage and cracked black pepper. Served with angel hair pasta.

Tender Veal Steak topped with prosciutto and melted aged provolone cheese sauteed in a Madeira wine sauce with fresh sage and cracked black pepper. Served with angel hair pasta.

Pan seared Chicken breast simmered in a red wine mariana sauce with roasted peppers, onions and mushrooms. Served with linguini.

Fresh Jumbo Shrimp sauteed in extra virgin olive oil with lemon, garlic, white wine and butter. Served with angel hair pasta.

Breaded Eggplant cutlets pan fried then baked with fresh marinara and mozzarella cheese. Served with linguine.

Pan fried lightly breaded Chicken Cutlet topped with sauteed spinach, ricotta cheese, roasted peppers and onions, lightly breaded eggplant and melted mozzarella. Served with homemade potato gnocchi.

Pan fried lightly breaded Veal Cutlet, topped with a baby arugula insalate with fresh mozzarella, cherry tomatoes and red onions. Served with a side of rigatoni Marinara.

Grilled rosemary and garlic marinated Chicken breast finished with a fresh raspberry demi glaze with a hint of butter. Served with a creamy fresh herb risotto and pan roasted asparagus.

Breast of Chicken stuffed with parma prosciutto, sauteed spinach and provolone cheese. Dipped in a light egg batter then pan seared with a porcini mushroom and roasted garlic cream sauce. Served with roasted garlic mashed potatoes and asparagus.

Fresh day boat Sea Scallops pan seared then simmered with baby spinach and red peppers in a fresh lemon basil beurre blanc. Served over angel hair pasta.

Pan seared Chicken breast topped with prosciutto, sauteed spinach and melted provolone cheese. Finished with a lemon sage butter sauce and served with creamy parmesan risotto.

Littleneck clams, Sea Scallops, Shrimp and Mussels simmered in a white wine garlic sauce with Italian sausages. Tossed with creamy fresh herb risotto.

14 oz. of hand trimmed Angus Steak Tips marinated with garlic and herbs then grilled. Served with creamy parmesan and fresh herb risotto, and grilled asparagus.

Two 8 oz. center cut, bone in, Pork Chops pan roasted then simmered with Sicilian style marinated vinegar peppers and served with roasted garlic mashed potatoes.

Fresh Lobster Meat, Jumbo Shrimp and Sea Scallops simmered in a lemon garlic butter sauce with tomatoes, artichoke hearts and basil. Served over imported angel hair pasta.

Sicilian Sea Salt and Cracked Pepper with house steak sauce.

Sicilian Sea Salt and Cracked Pepper with house steak sauce.

Sicilian Sea Salt and Cracked Pepper with house steak sauce.

Grilled then finished with our bruschetta tomatoes made with plum tomatoes, fresh basil, extra virgin olive oil and an aged balsamic glaze. Served with a creamy fresh herb risotto and grilled asparagus.

Pan blackened with light Cajun seasonings. Then finshed with an orange butter sauce. Served with creamy fresh herb risotto and grilled asparagus.

Pan seared with a toasted hazelnut and orange zest crust. Drizzled with a white wine citrus butter sauce. Served over a bed of Italian style sauteed spinach with creamy fresh herb risotto.

Pan roasted then topped with butter poached lobster meat, asparagus and a lemon basil butter sauce. Served with creamy fresh herb risotto.

Baked with a Parmesan panko crumb crust. Then finished with a lemon basil butter sauce. Served with a creamy lobster and shrimp risotto and grilled asparagus.

Baked with pesto, marinated plum tomatoes, Parmesan cheese and herb crumbs. Served with linguini and marinara.

Grilled with light Cajun seasoning then drizzled with an orange butter sauce. Served with a creamy fresh herb risotto and pan roasted asparagus.

Dipped in a light egg batter then sauteed with caramelized onions in a lemon butter sauce with a hint of white wine. Served over angel hair past with Italian style sauteed spinach.

Pan seared with a sesame crust then finished with a sweet soy glaze and wasabi aioli. Served with lemon scented risotto and sauteed vegetables.

Pan blackened with light Cajun seasoning then finished with a mango salsa and orange butter sauce. Served with a creamy fresh herb risotto and grilled asparagus.

Pan seared then finished with a lemon garlic cream sauce with cherry tomatoes and fresh basil. Served with a creamy fresh herb risotto and grilled asparagus.

Grilled then finished with a lemon caper butter sauce. Served with a creamy fresh herb risotto and grilled asparagus.

Grilled then finished with old school anchovy butter sauce with crushed red pepper and Italian crumbs. Served with a creamy fresh herb risotto and grilled asparagus.

Grilled then finished with a lemon butter sauce with broccoli and artichokes. Served with a creamy fresh herb risotto and grilled asparagus.

Just like at the feast. Dusted with Cinnamon and Sugar.

Flourless Chocolate Torte finished with Warm Chocolate Sauce, Toasted Coconut and Chocolate Covered Almonds.

Baby Arugula and Mixed Field Greens topped with Warm Peppered Bacon, Roasted Pears, Crumbled Gorgonzola Cheese and Pistachio Nuts with a Honey Balsamic Vinaigrette.

Mozzarella Sticks wrapped with Prosciutto di Parma then warmed in the oven. Served over a Baby Arugula Salad and finished with drizzles of Sicilian Extra Virgin Olive Oil and Aged Balsamic.

Zucchini Flowers stuffed with Lemon Scented Ricotta, then fried in a light tempura batter. Finished with a parmesan dusting & Sicilian Truffle Honey.

Pan seared Fresh Jumbo Gulf Shrimp and Sea Scallops Simmered in a Limoncello Liqueur Cream Sauce with Roasted Tomatoes and Fresh Basil. Served over Spinach & Ricotta filled Raviolis.

Slow Roasted Half Duck finished with a Grand Marnier Orange Demi Glaze. Served with Roasted Garlic Mashed Potatoes and Nanas Italian Green Beans.

Imported Pasta Tubes filled with Ricotta Cheese, Spinach, Roasted Artichokes and Spring Vegetables, then Baked with a Basil Pesto Cream Sauce. Served with Baked Garlic Bread.

16 oz Prime Porterhouse Pork Chop Lightly Breaded and Pan fried. Finished with Melted Fontina Cheese and a Marsala Wine Sauce with caramelized Onions and Wild Mushrooms. Served with Potato Gnocchi stuffed with Trufle and Pecorino.

Ladyfingers soaked in Amaretto Syrup, then layered with Sweet Marscapone and topped with Sweet Toasted Almonds.

Bill loves the N.Y. Yankees and their Cheesecake. A Jumbo Classic N.Y. Cheesecake. Served with Vanilla Gelato and Marinated Strawberries and Peaches.