Fresco Trattoria
264 Carlsbad Village Drive, Carlsbad CA 92008Opened in 1999, Fresco Trattoria in Carlsbad is just a few blocks from the beach and offers traditional Italian cuisine seven days a week for both lunch and dinner. Owner Leone D’Arcangelo is from a small town on the west coast of Italy, very similar to the restaurant's location in North County. When it comes to seafood, pasta, steaks, veal, chicken, pizza or appetizers, Fresco has every base covered. A very encompassing wine menu provides the perfect pairing for your meal whether sitting in the elegant dining room with a bubbling fountain or lounging under the stars on the patio during those warm summer nights. Come in and try Fresco Trattoria for authentic Italian fare; stay for the sense of hospitality and family.
More Than Just Italian Fare
Review by TableAgent
Most people really think they’re familiar with the basic Italian culinary provisions; their palates meandering through what they think of as Italian fare, sampling their share of spaghetti with meatballs, fettuccine alfredo or what have you—if not, I’m sorry. I actually thought I knew authentic Italian cuisine, a semi-connoisseur on the entrees that rely heavily on quality ingredients without stepping on the fair soil of The Boot. However, I was completely and utterly wrong. My taste buds haven’t sampled anything close to genuine Italian fare before visiting Fresco Trattoria, a restaurant located right in the middle of Downtown Carlsbad. My visit to Fresco taught me that Italian cuisine is more than what we see from famous chefs on the Food Network or noted on the menus at an Italian restaurant conglomerates. It’s about tradition, family, and heritage, and Fresco Trattoria provides that and more.
Downtown Carlsbad is a charming seaside village with notable attractions like the Carlsbad Village Art and Antique Mall, and the Village Faire Shopping Centre, standing as one of the few communities that hold a firm grasp to its traditional Southern California beachside roots. Amid the quaint shops is Fresco Trattoria, a traditional Italian eatery that caters to whoever is looking for damn good food. Opening its doors in 1999 by Chef and restaurateur Leone D’ Arcangelo, Fresco Trattoria provides veteran and newbie foodies alike with a true taste of Italian fare, and for the inland community, Fresco Grill, located in Bonsall off the 76 highway, offers a menu that is nearly identical to its sister restaurant.
After parking my truck in Fresco’s private lot, 30 minutes before the zero mark of the review, I can see why Arcangelo picked the corner of Carlsbad Village Drive and Carlsbad Boulevard for Fresco—the oceanic breeze combined with a gentle kiss from the sun’s rays probably makes him nostalgic for his hometown of Sperlonga, Italy, or it’s a pretty solid location to have for his flagship establishment. Possibly it’s because of the amount of foot traffic—couples taking a well-deserved Monday off to have a late afternoon stroll, parents gathering their children after a day with sand in-between their toes, and a group of friends meeting after the Manic Monday in the office—all of which gravitate towards Downtown Carlsbad on this day, and most likely many days after.
I meet my guest outside Fresco’s façade, and we enter the establishment as Beethoven’s classic Fur Elise plays softly on the in-house speakers. To the right of me is a landscape portrait of what I assume is Sperlonga, Italy, and as if I defied the laws of time and space, I feel like I’ve been instantly transported to that location by the restaurant’s authentic characteristics. The fresco walls are adorned with Italian décor and art pieces, brick pillars shouldering thick wooden exposed beams and ceiling fans twirling to allay the summer heat, all meticulously placed together to perhaps mirror a seaside restaurant in Italy. A man fashioned with a grey suit tailored to his broad physique, square spectacles, and periwinkle blue tie welcomes us. Sporting with an Italian accent, he says, “How may I help you?” After stating our purpose, he introduces himself as Head Chef Arcangelo, which is a pleasant surprise. When not manning the kitchen, Chef Arcangelo greets guests as they step forth into his restaurant and does his best to give patrons the feeling that what they experience in here is a piece of his hometown and him as well.
Fresco is equipped with two separate indoor dining areas, attached by a long corridor. This allows Fresco to house private parties while still accepting reservations and walk-ins. However, the open patio is the most notable dining area, allowing guests to enjoy the long summer nights California, and specifically Carlsbad, provides.
After Arcangelo shows us to our table, our waiter, Luca Giorgiantonio, welcomes and hands us the dinner menu. After our brief banter about Italy’s brilliant performance against England in the 2012 Euro Cup quarterfinals and Andrea Pirlo’s cheeky penalty kick, Luca lets us peruse the menus. The menu is an arrangement of over 60 plus Italian choices from starters like Mozzarella Caprese, Bruschetta Italiana, and Polenta con Funghi e Gorgonzola to notable pastas like the seafood heavy Linguine Mare Mosso. Other Italian fare such as Fresh-baked pizzas like the classic Margherita, and protein filled Filetto alla Diana and Gamberoni alla Nostromo are featured on the menu as well. Chef Arcangelo himself created every item on the carte du jour, allowing him to showcase his culinary knowledge and the traditional Italian entrees. Fresco also offers the same menu for lunch, providing delicious entrees for most of the day at a lower price. Impressed with the dinner selections, Luca comes back and announces the house favorites on the menu. With so much to choose from, we instead let faith, and Luca, guide us through tonight’s epicurean journey.
Along with the food options, the wine list is quite extensive. Featuring wines by the glass, bottle, half bottle, and even magnums, Fresco’s selection is prominently from Italy, Northern California, and Australia. They also provide three-ounce wine flights, a selection of wine tasters to help guests find their preference. This is an ideal choice for those who want to test the field before diving head first into one of Fresco’s many wines.
Luca again gives his expertise on what will complement our first course. He suggests the Langhe Nebiolo from Costa Stefanio, Piemonte, and we willingly oblige to his recommendation. The Langhe Nebiolo has a sharp, intense, and fruity bite with a hint of spice at the back end. A full-bodied wine, the Langhe Nebiolo is superb choice for those who enjoy strong reds.
While my guest and I slightly indulge in our wine and warm up our stomachs with the complimentary handmade bread sticks paired with house marinara sauce, our first course arrives: Mushrooms Stuffed with Clams and Breadcrumbs. The appetizer features four large mushrooms stuffed over the brim with a healthy amount of a clam and breadcrumb mixture in a light sauce that is composed of tomatoes, onions, and herbs along with a side of asparagus. The mushrooms are plump and firm, cooked just right and give a light resistance on my first bite as it should. The clam and bread filling is moist at its core yet coarse on top, giving a contrast in textures that work together in harmony. Soon the clams join the party and take center stage, offering a salty finish to our first stop in the world of Fresco Trattoria.
Next up is the Melanzane Alla Parmigiana, a generous portion of breaded eggplant, baked in marinara sauce, and complemented with a thin layer of mozzarella and Parmesan cheese. Fresh from the oven, the elasticity of the mozzarella cheese depicts telephone wire lines creates a bridge when I pull my portion apart from and the main. The breading on the eggplant gives a faint crunch, and the marinara sauce provides a light tangy kick. I’m usually not a big eggplant fan, yet the Melanzane Alla Parmigiana makes me a believer in the perennial plant. Luca approaches our table, checking on our progress on the eggplant. We quickly praise the appetizing dish and he has a similar retort. “When done right, eggplant is the most versatile veggie,” says Luca. I don’t question this statement one bit.
Guests start to funnel in, beginning today’s dinner rush. And in-between showing patrons their table for the night, I see Chef Arcangelo answering the phone to take reservations. Arcangelo is a renaissance man when it comes to everything that is Fresco. When he’s not creating savory Italian entrees, he is greeting guests as they walk in, or answering the phone, or checking up on groups at their tables. To the left of me, the kitchen is starting to get fired up by the sound of pots clanking together and Luca announcing to the cooks what he needs at one of his tables. A growing light, which I’m assuming is from the burners, carries to the dining room for all to take notice. The machine is alive, and it’s not stopping till it serves everyone within its walls fantastic Italian fare.
After demolishing the first two appetizers, we arrive at the mains for tonight. First is the Rack of Lamb, lightly breaded New Zealand lamb grilled with rosemary and garlic, topped with a Barolo wine reduction and paired with a vegetable medley and mashed potatoes. I allow my guest to take the first stab at the lamb. After his first bite, he states, “You need to try this.” Without any hesitation, I attack. The meat is tender and savory, cooked medium-rare just how we ordered it. It’s easy to enjoy the meat in this dish Fresco’s cooks grill the meat to our preferred temperature, making us happy campers. The Barolo wine sauce is soft at the forefront, but gives a hint its flavor at the end, creating an adventure that I take over and over again with every bite. Here is where our wine, the Langhe Nebbiolo, truly shines. The bitterness and the hint of spice paired with the lamb create a flavor contrast that complements each other. A few tables over, a family begins to enjoy their entrees. A little girl comments to her mother, “This is yummy!” At this point, I understand her statement.
Luca swings by to visit our table, and we discuss our excursion through Fresco’s impeccable rack of lamb and the other previous dishes. Luca says, “We are foodies. We are Italian, it’s in our blood.” At this point, I can’t find any claim to refute his statement. Every aspect of our expedition has been aces. Luca notices we are dry on wine, and suggests an Italian white to go with our next entrée. He quickly scoots away without stating its label. Be that as it may, at this point, we are not at liberty to question Luca’s expertise and his infallible sense of taste.
After seating guests and answering the phone, Chef Arcangelo finds time to visit our table. We applaud not only the flavors, but also the presentation of his entrees. From the mushrooms to the rack of lamb, each dish has been presented in a fashion that speaks volumes of the creator, plated with immense consideration and care. “When there are Italians in the kitchen, presentation is a must,” says Arcangelo. That extra effort to present dishes with a keen eye and thoughtfulness creates an entrée that is much more appealing to our eyes as much as it does to the stomach.
After the wait staff clears our table of unwanted dishes, Luca arrives with our last main and wine presented in a small carafe: Halibut with Mussels and Risotto, and a Pinot Grigio from Albola. The halibut is showcased in a simple manner—lightly seasoned and seared, that’s it, no fluff. It’s firm and crispy but not overdone, creating picturesque grill marks and allowing the flatfish to retain its juices. Each bite of the halibut contains three distinct attributes: a light texture, seared crust, and a clean ocean taste, an interesting combination. The mussels were steamed, and with shells open, they invite us to ravage every morsel. Beneath the main attractions of the dish, a light yellow crème sauce provides another depth of flavor to the entree. I mix the risotto with the sauce, sampling the duality of the two textures, light and heavy. The two contrasting parts created a happy matrimony, complementing each other well. Offering more depth to the dish, the Pinot Grigio’s crisp and clean flavor melds all components together, making each factor of the dish one balanced entity of culinary genius.
At long last, Luca comes by to advertise the dessert options. With an arrangement of dishes like Crème Brulee and homemade Cheesecake, we decide to go traditional with the Cannoli and Tiramisu. Luca comes out with our choices and states, “Have fun.” Having no doubt that I will, I dive into the cannoli first. Two medium-sized cannolis stuffed with custard and adorned with semi-sweet chocolate bits sits in the middle of the plate, lightly sprinkled with sugar and surrounded by a white cream sauce. The crust is flaky, and filling is sweet. I can see the cannoli pairing well with an espresso or latte, creating a flavor combination that has a bitter beginning and a sweet ending.
The tiramisu comes in a bowl covered with cocoa powder and a shortbread pastry placed in the middle. The consistency is thick and airy, sticking to my spoon as I plunge in. The texture is fluffy and light, giving off notes of fresh coffee. It was basically a cloud of coffee in my mouth, lifting me up to a state of euphoria.
With our meal at its end, we take a quick tour of the different sections the restaurant, led by Chef Arcangelo himself (seriously, what doesn’t he do?). He allows me to take a few snap shots of the open kitchen, a portrait of his father and grandfather that hangs in the back dining room, the traditional dark wood bar area, and the wine room that holds an immense amount of wine. Arcangelo goes on and talks about his other restaurants stating, “I’m very proud of all of my restaurants, however (Fresco Trattoria) is my home.”
As I leave the restaurant, the sun is just dipping below the horizon, and the temperature is waning down to a suitable degree, I feel refreshed that there is place like Fresco Trattoria that still relies heavily on its roots. During the tour of the restaurant, a sense of pride for his hometown and heritage emits from Chef Arcangelo. I hear it in his voice as he points out the Italian wines that are set out on display throughout the space and when I ask about the portrait of his forefathers and the radiant mural of Sperlonga, Italy. Lastly, I sense it in his food, his way of delivering Italian fare to the masses. It’s not just about pasta, marinara sauce, and Parmesan cheese, but also about tradition, heritage, and family, and Fresco Trattoria provides just that in a tranquil beachside community.
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Reservations
Business Info
- Address: 264 Carlsbad Village Drive, Carlsbad CA 92008
- Cross Street: Carlsbad Blvd.
- Location: North County Coastal | Carlsbad
- Cuisine: Italian |
- Cost: | Moderate
- Category: Fine Dining
- Star Rating:
- Reservations: Recommended
- Dress Code: Business Casual
- Meals Served: Lunch | Dinner |
- Parking: Street | Private Lot |
- Payment Options: VISA | Amex | MasterCard | Discover |
- Corkage Fee: 10.00 | Per 750ml bottle.
- Website: http://www.frescorestaurants.com
- Phone: (760) 720-3737
- Features: Live Entertainment, Outdoor Seating, Private Room, Takeout Available, Wheelchair Access, Personal Wines Allowed, Lounge / Bar, Healthy Options,
- Occasion: Child Friendly, Romantic Dining, Dining Alone, Business Dining, Meet for a Drink, People Watching, Quiet Conversation, Special Occasion,
Photos
Business Hours
Reservations Available
- Monday
- 11:30 AM - 2:30 PM
- 4:30 PM - 9:30 PM
- Tuesday
- 11:30 AM - 2:30 PM
- 4:30 PM - 9:30 PM
- Wednesday
- 11:30 AM - 2:30 PM
- 4:30 PM - 9:30 PM
- Thursday
- 11:30 AM - 2:30 PM
- 4:30 PM - 9:30 PM
- Friday
- 11:30 AM - 2:30 PM
- 4:30 PM - 10:00 PM
- Saturday
- 11:30 AM - 10:00 PM
- Sunday
- 11:30 AM - 9:30 PM
Menus
Lunch Menu
Monday-Friday: 11:30am-2:30pm. This is a sample menu only. Prices and availability may be subject to change.
Antipasti
- Melanzane Parmigiana 7.50
- Eggplant baked in a marinara sauce and mozzarella
- Bruschetta alla Romana 7.50
- Garlic toasted bread topped with mozzarella and tomatoes
- Antipasto Misto alla Fresco 10.50
- Cold cuts, grilled vegetables and assorted cheeses
- Mozzarella Caprese 7.50
- Fresh mozzarella, sliced tomatoes, basil and olive oil
- Calamaretti Dorati 10.50
- Golden light fried calamari in a spicy marinara sauce
Zuppe e Insalate
- Minestrone (Regular) 6.00
- Small: $4.00 Classic Italian vegetable soup with pasta
- Pasta e Fagioli (Regular) 6.00
- Small: $4.00 Traditional short-cut pasta and white cannellini beans
- Insalata di Arugola e Gamberi 14.95
- Grilled jumbo shrimp served with arugula salad and finished with shaved parmesan cheese and olive oil
- Insalata Cesari (Regular) 6.00
- Small: $4.00 The classic Caesar salad
- Insalata di Spinaci (Regular) 6.00
- Small: $4.00 Spinach leaves, shaved parmesan in a honey mustard dressing
- Atlantic Salmon Salad 14.95
- Grilled fresh salmon, over mixed baby greens and tomatoes with balsamic dressing
- Insalata Circo Massimo (Regular) 7.00
- Small: $5.00 Organic mixed baby greens, walnuts, poached pears Gorgonzola cheese in a raspberry vinaigrette
- Insalata Mista Novella (Regular) 6.00
- Small: $4.00 Organic mixed greens, fruited extra virgin olive oul and raspberry vinaigrette
- Ahi Tuna Salad 14.95
- Seared polenta crusted Ahi Tuna, served over mixed baby greens with balsamic dressing
Pizza
- Pizza Margherita 12.00
- Fresh tomato sauce, mozzarella cheese, roma tomato, and basil
- Pizza Vegetariana 12.00
- Zucchini, eggplant, mushrooms, and tomato sauce
- Pizza con Pepperoni 12.00
- The classic pepperoni pizza
- Pizza Capricciosa 13.00
- Artichokes, mushrooms, olives, tomato sauce, mozzarella
- Pizza Rustica 13.00
- Fresh tomato sauce, sausage, mushrooms and mozzarella
Pasta
- Cappellini alla Checca (Regular) 10.50
- Small: $7.50 Angel hair pasta, fresh tomato, garlic, olive oil and basil
- Ravioli al Formaggio di Capra (Regular) 12.50
- Small: $9.50 Goat cheese ravioli with tomato cream sauce and spinach
- Linguine alla Diavola (Regular) 16.50
- Small: $12.50 Linguine pasta, clams, mussels, calamari, shrimp and mixed fish in a light fish bouillon and spicy tomato sauce
- Linguine Vongole (Regular) 15.00
- Small: $11.00 Linguine pasta tossed with fresh manila clams in a white wine reduction or fresh tomato sauce
- Linguine Luciana 14.95
- Linguine pasta with baby calamari sauteed with garlic and white wine in spicy marinara sauce
- Ravioli di Zucca 12.50
- Ravioli filled with butternut squash, ricotta, and parmesan finished in Grand Marnier sauce
- Lasagna al Forno 13.50
- Our signature lasagna served with meat sauce
- Fettuccine Alfredo con Pollo 13.00
- Flat noodles in a classic Alfredo sauce and sauteed chicken
SpecialitÃ
- Salmone Fresco alla Griglia 15.50
- Fresh Atlantic salmon grilled to perfection
- Gamberoni alla Senape 16.95
- Jumbo shrimp sauteed with garlic, white wine, creamy Dijon sauce and artichoke hearts
- Fresh Tilapia Fiorentina 14.95
- Parmesan cheese crusted and breaded served in a white vodka sauce over sauteed spinach
- Scampi alla Livornese 15.95
- Five jumbo shrimp kalamata olives, capers, and garlic in marinara sauce
- Scaloppine Piccata 15.50
- Veal scaloppine sauteed in a lemon caper white wine sauce
- Scaloppine alla Parmigiana 15.95
- Veal scaloppine with fresh tomato, mozzarella, and basil
- Scalloppine Veronelli 15.95
- Sauteed veal scaloppine in sundried tomato brandy cream sauce
- Poolo alla Parmigiana 14.95
- Chicken breast with fresh tomato, mozzarella and basil
- Pollo Marsala 14.50
- Chicken breast sauteed with mushrooms and Marsala wine
- Pollo Portofino 14.50
- Chicken breast sauteed with artichoke hearts, pin nuts, lemon, and a butter wine sauce
Dinner Menu
Monday-Thursday: 4:30pm-9:30pm Friday-Saturday: 4:30pm-10:00pm. This is a sample menu only. Prices and availability may be subject to change.
Starters
- Mozzarella Caprese 9.00
- Fresh mozzarella, sliced roma tomatoes basil and extra virgin olive oil
- Melanzane Alla Parmigiana 7.95
- Eggplant breaded and baked in a marinara sauce layered with mozzarella and topped with parmesan cheese
- Carppacio di Bue 11.50
- Lemon cured thinly sliced beef with baby arugula and shaved parmesan cheese
- Scampi Fresco 14.95
- Jumbo shrimp sauteed with white wine, fresh diced tomatoes herbs and marinara sauce
- Bresaola con Arugula 12.50
- Cured beef, olive oil served with arugula salad
- Polenta con Funghi e Gorgonzola 13.95
- Italian cornmeal with creamy porcini mushroom gorgonzola sauce
- Antipasto Misto 11.95
- Italian cold cuts, grilled vegetables, and assorted cheese
- Cocktail di Gamberoni 14.95
- Traditional shrimp cocktail
- Fritto di Calamari 11.95
- Golden fried baby calamari sided with spicy marinara sauce
- Bruschetta Italiana 8.50
- Toasted crostini topped with mozzarella, chopped tomato garlic, and fresh basil
- Brodetto di Cozze e Vongole 14.95
- Mussels and clams sauteed in a light white wine and garlic tomato sauce sided with toasted crostini
- Portobello alla Griglia 14.95
- Portobello mushroom, serve with two jumbo shrimp in sweet reduction balsamic
- Prosciutto e Mozzarella 14.95
- Fresh mozzarella and Italian prosciutto
- Polpette di Granchio 14.95
- Pan fried crab cakes served on a bed mixed greens chopped tomato and avocado in a light balsamic dressing
Soups & Salads
- Daily Selection of Soups (Regular) 8.50
- Small: $6.50 Ask your server
- Insalata Mista Novella (Regular) 6.00
- Small: $4.00 Organic mixed greens in a light raspberry vinaigrette
- Insalata Dei Cesari (Regular) 6.00
- Small: $4.00 The classic Caesar salad
- Insalata Fresco (Regular) 8.50
- Small: $6.50 Baby spinach, avocado in a balsamic vinaigrette
- Insalata Tricolore con Gamberoni 14.95
- Baby spinach, avocado, chopped tomatoes, and grilled jumbo shrimp in a light honey mustard dressing
- Insalata di Noci (Regular) 8.50
- Small: $6.50 Organic mixed baby greens, walnuts, poached pears and gorgonzola cheese in a raspberry vinaigrette
- Insalata di Hearts of Palm (Regular) 8.50
- Small: $6.50 Organic mixed greens chopped tomatoes in a balsamic vinaigrette topped with hearts of palm and shaved parmesan
- Insalata alla Toscana con Pollo 14.95
- Organic mixed greens, balsamic dressing, grilled chicken, avocado, gorgonzola cheese, and prosciutto
- Insalata Fiorentina con Arugula e Pomodori 9.50
- Arugula tomatoes, hearts of palm and fresh garlic tossed with extra virgin olive oil
Pizza
- Pizza Margherita 13.00
- Fresh tomato sauce, mozzarella cheese, roma tomato, and basil
- Pizza Vegetariana 13.00
- Zucchini, eggplant, mushrooms, and tomato sauce
- Pizza con Pepperoni 13.00
- The classic pepperoni pizza
- Pizza Capricciosa 13.00
- Artichokes, mushrooms, olives. tomato sauce, and mozzarella
- Pizza Napoli 14.00
- Fresh tomato sauce, mozzarella, capers, anchovies, oregano
- Pizza Rustica 13.00
- Fresh tomato sauce, sausage, mushrooms and mozzarella
Pasta
- Spaghetti con Calamari Ripieni 19.95
- Spaghetti tossed with fresh marinara sauce topped with three calamari stuffed with shrimp, crab meat, parmesan, and mascarpone cheese
- Paglia e Fieno 21.95
- Jumbo scallops and shrimp, chopped tomato, garlic and white wine sauteed with green and white fettuccine pasta
- Penne alla Vodka con Porcini (Regular) 18.00
- Small: $15.00 Short tube pasta tossed with porcini mushrooms in a vodka pink cream sauce
- Linguine Mare Mosso (Regular) 19.00
- Small: $17.00 Linguine pasta, clams, mussels, calamari, shrimp and mixed fish in a light fish bouillon and tomato sauce
- Rigatoni Salsiccia al Forno (Regular) 16.00
- Small: $14.00 Tubular pasta baked with Italian sausage, tomato sauce, mozzarella cheese and basil
- Spaghetti al Fresco 20.00
- Spaghetti pasta, fresh tomatoes, garlic, olive oil topped with three sauteed jumbo shrimp
- Linguine alle Vongole Veraci (Regular) 17.00
- Small: $15.00 Linguine pasta with fresh manila clams topped with white wine or fresh tomato sauce
- Fettuccine Alfredo con Pollo (Regular) 18.00
- Small: $14.00 Flat noodles in a classic alfredo sauce and sauteed chicken
- Cappellini alla Checca (Regular) 15.00
- Small: $11.00 Angel hair pasta, fresh tomato, garlic, olive oil and basil
- Linguine Bolognese con Polpette di Carne 17.95
- Linguine pasta with meat sauce and topped with meat balls
- Rigatoni al Raga di Carne (Regular) 17.00
- Small: $13.00 Tubular pasta topped with signature meat sauce
- Meat Lasagna 18.00
- Our signature lasagna served with meat sauce
- Manicotti Ripieni (Regular) 17.00
- Small: $13.00 Manicotti shells filled with ricotta cheese served with spinach alfredo cream sauce and fresh chopped tomatoes
- Penne alla Puttanesca (Regular) 17.00
- Small: $13.00 Spicy tomato sauce with kalamata olives and anchovies
- Spaghetti Carbonara (Regular) 17.00
- Small: $13.00 Spaghetti served with pancetta, eggs, pecorino romano and black pepper
- Spaghetti con Gamberi e Arugula 21.95
- Spaghetti pasta with shrimp, arugula, fresh tomatoes, and shaved parmesan cheese
- Melanzane alla Parmigiana 15.95
- Eggplant breaded and baked in a marinara sauce layered with mozzarella and topped with Parmesan cheese
- Gnocchetti Della Casa (Regular) 16.00
- Small: $14.00 Potato dumplings with fresh tomatoes
- Ravioli di Zucca (Regular) 16.00
- Small: $15.00 Ravioli filled with butternut squash, ricotta, and parmesan finished with Grand Marnier sauce
- Ravioli di Salmone e Caviale 18.95
- Salmon stuffed ravioli in a vodka cream sauce topped with salmon and caviar
- Ravioli di Aragosta (Regular) 21.00
- Small: $17.00 Ravioli filled with lobster meat served in a creamy lobster brandy sauce
- Ravioli al Formaggio di Capra (Regular) 18.00
- Small: $14.00 Goat cheese and parmesan cheese stuffed ravioli topped with tomato cream sauce and spinach
- Canelloni al Ragu de Carne e Pollo 18.00
- Stuffed cannelloni with meat and chicken in a meat sauce
- Ravioli ai Funghi (Regular) 18.00
- Small: $14.00 Ravioli stuffed with wild porcini mushroom and parmesan cheese served with a creamy mushroom sauce
La Carne
- New York Strip 29.95
- Grilled USDA prime 12 oz. New York strip finished with brandy mushroom sauce
- Stuffed Pork Chop 28.95
- Grilled pork chop stuffed with prosciutto and mozzarella, finished with a Grand Marnier sauce
- Filetto alla Diana 33.00
- 8 oz. USDA prime grilled to perfection with a barolo reduction
- Fresco Kobe Cheeseburger 16.00
- 100% Kobe beef burger, served with cheddar cheese, lettuce, tomato, onions, and pickles with side of french fries
- Filetto Gorgonzola 33.00
- Rack of Lamb 33.00
- New Zealand rack of lamb grilled with rosemary garlic
Il Pesce
- Fresco Signature Cioppino 24.95
- Fresh clams, mussels, calamari, shrimp and the catch of the day sauteed in white wine light, light fish bouillon and tomatoes, and served with toasted crostini
- Mahi Mahi 22.95
- Mahi mahi sauteed in a lemon caper white wine reduction with artichoke hearts
- Gameroni alla Nostromo 21.95
- Jumbo shrimp sauteed with garlic, white wine, and lemon over Arborio risotto
- Gamberoni alla Senape 19.95
- Jumbo shrimp sauteed with garlic, white wine, creamy Dijon sauce and artichoke hearts
- Tilapia alla Fiorentina 20.00
- Parmesan crusted tilapia served over sauteed spinach with vodka cream sauce
- Canestrelli di Salmone 25.95
- Fresh Atlantic salmon stuffed with crabmeat, finished with lobster sauce and jumbo shrimp
- Ahi Tuna in Crosta 22.50
- Seared ahi tuna polenta crusted served over mixed greens with a balsamic sweet reduction
- Salmone della Casa 22.95
- Fresh Atlantic salmon grilled to perfection finished with artichokes in a creamy brandy Dijon sauce
- Salmone alla Senape 22.95
- Fresh Atlantic salmon grilled to perfection finished with artichokes in a creamy brandy Dijon sauce
- Salmone Fresco alla Griglia 20.50
- Fresh Atlantic salmon grilled to perfection
- Trota Ripiena 25.95
- Trout stuffed with crabmeat, finished with lobster sauce and a jumbo shrimp
- Spiedini di Scallop e Shrimp 25.95
- Jumbo scallops and shrimps grilled with crostini bread topped with pesto
- Scampi alla Livornese 20.95
- Five jumbo shrimp, kalamata olives, capers, and garlic sauteed in a zesty marinara sauce
Il Pollo e il Vitello
- Pollo alla Parmigiana 19.95
- Chicken breast breaded with fresh marinara sauce and melted mozzarella cheese
- Pollo al Marsala 18.50
- Sauteed chicken breast in a mushroom and asparagus Marsala wine sauce
- Pollo Portofino 18.50
- Chicken breast sauteed with artichoke hearts, pine nuts, lemon, and a butter wine sauce
- Pollo con Patate 18.95
- Chicken breast topped with slice potato, sun dried tomatoes mushroom in amaretto sauce
- Pollo Fiorentina 18.95
- Chicken breast, sauteed with spinach and a creamy gorgonzola sauce
- Pollo Macadamia 20.95
- Chicken breast sauteed with mushroom and zucchini in a macadamia creamy brandy sauce
- Pollo con le Noci 20.95
- Chicken breast sauteed with walnuts in a creamy sauce
- Pollo Amaretto 18.50
- Chicken breast sauteed with a tomato cream amaretto liquor almond sauce
- Pollo Amaretto 18.50
- Chicken breast sauteed with a tomato cream amaretto liquor almond sauce
- Veal Saltimbocca 19.95
- Veal scaloppine and parma ham, served in a creamy brandy-sage sauce
- Veal Marsala 20.50
- Veal scaloppine sauteed in a lemon caper white wine sauce
- Veal Piccata 20.50
- Veal scaloppine sauteed in a lemon caper white wine sauce
- Veal con Patate 21.95
- Baked veal topped with slice potato, sun dried tomatoes, and mushrooms in amaretto sauce
- Veal Cacciatore 21.95
- Sauteed veal scaloppine in bell peppers kalamata in checca sauce
- Veal Veronelli 19.95
- Sauteed veal scaloppine in sundried tomato brandy cream sauce
- Veal Rivera 20.95
- Veal scaloppine sauteed in a lemon caper white wine reduction
- Veal Parmigiana 20.95
- Breaded veal scaloppine with marinara sauce and melted mozzarella cheese
Sides
- Fettuccine Alfredo 7.00
- Maccheroni and Cheese 7.00
- Chicken Fingers 7.00
- Steamed Brocolli 7.00
- Asparagus 7.00
- Mushrooms 7.00
- Sauteed Spinach 7.00
- Steamed Vegetables 7.00
- Penne Arrabiata 7.00
Banquets & Catering Menus
There's a total of 11 banquet menus that range from $27.00 to 65.00 per person. For more information, please contact Fresco Trattoria directly.
Menu One
- Insalata Mista Novella 0.00
- Organic mixed greens, fruited extra virgin olive oil and raspberry vinaigrette
- Ravioli al Formaggio di Capra 0.00
- Goat cheese and Parmesan cheese stuffed ravioli with tomato cream sauce and fresh spinach
- (Entree) Scaloppine Riviera 0.00
- Veal scaloppini sauteed with artichoke hearts and capers in a lemon sauce. *Note that guests can only choose one entree per banquet menu.*
- (Entree) Pollo Portofino 0.00
- Chicken breast with pine nuts, artichoke hears, white wine, and lemon. *Note that guests can only choose one entree per banquet menu.*
- (Entree) Salmone Fresco alla Griglia 0.00
- Fresh Atlantic salmon grilled to perfection. *Note that guests can only choose one entree per banquet menu.*
Menu Two
- Insalata Dei Cesari 0.00
- The classic Caesar salad
- Rigatoni al Raga di Carne 0.00
- Short pasta with old style meat sauce
- (Entree) Pollo Empolese 0.00
- Chicken breast sauteed with artichokes, fresh tomato, lemon, and a butter white wine sauce. *Note that guests can only choose one entree per banquet menu.*
- (Entree) Salmone Fresco alla Griglia 0.00
- Fresh Atlantic salmon grilled to perfection. *Note that guests can only choose one entree per banquet menu*
Menu Three
- Bruschetta Italiana 0.00
- Garlic toasted bread topped with fresh chopped tomatoes and buffalo mozzarella
- Insalata Mista Novella 0.00
- Organic mixed greens, fruited extra virgin olive oil and raspberry vinaigrette
- Penne alla Puttanesca 0.00
- Tubular pasta in a spicy tomato sauce with garlic, herbs, olives, anchovies and capers
- (Entree) Pollo Portofino 0.00
- Chicken breast with pin nuts, artichokes hearts, white wine, and lemon. *Note that each guest can only choose one entree per banquet menu.*
- (Entree) Salmone Fresco alla Griglia 0.00
- Fresh Atlantic salmon grilled to perfection. *Note that each guest can only choose one entree per banquet menu.*
- Cream Brule or Tiramisu 0.00
Menu Four
- Antipasto Misto 0.00
- Cold cuts mixed with grilled marinated vegetables
- Insalata di Noci 0.00
- Mixed baby greens, walnuts, poached pears, and Gorgonzola cheese in a raspberry vinaigrette
- (Entree) Filetto alla Griglia 0.00
- Grilled filet mignon with a porcini mushroom sauce. *Note that each guest can only choose one entree per banquet menu.*
- (Entree) Salmon Champaign 0.00
- Fresh Atlantic salmon sauteed with a champagne sauce. *Note that each guest can only choose one entree per banquet menu.*
- Cream Brule or Tiramisu 0.00
Menu Five
- Calamaretti Dorati 0.00
- Golden light fried calamari in a spicy marinara sauce
- Insalata Mista Novella 0.00
- Organic mixed greens, fruited extra virgin olive oil and raspberry vinaigrette
- Risotto alla Mediterranea 0.00
- Italian imported Arborio rice with shellfish and white wine in a light, fresh chopped tomato sauce.
- (Entree) Bistecca ai Ferri 0.00
- New York sirloin steak broiled with a porcini mushroom sauce. *Note that each guest can only choose one entree per banquet menu.*
- (Entrees) Salmone alla Senape 0.00
- Fresh Atlantic salmon sauteed with artichokes and a mustard sauce. *Note that each guest can only choose one entree per banquet menu.*
- Cream Brule or Tiramisu 0.00
Menu Six
- Insalata dei Cesari 0.00
- The classic Caesar salad
- Penne alla Vodka 0.00
- Short tube pasta with vodka in a pink sauce
- (Entree) Ravioli ai Sapori 0.00
- Goat cheese and Parmesan cheese stuffed ravioli with pesto, tomato cream sauce and shrimp. *Note that each guest can only choose one entree per banquet menu.*
- (Entree) Filetto alla Griglia 0.00
- Grilled filet mignon with a porcini mushroom sauce. *Note that each guest can only choose one entree per banquet menu.*
- (Entree) Salmone Fresco alla Griglia 0.00
- Fresh Atlantic salmon grilled to perfection. *Note that each guest can only choose one entree per banquet menu.*
- Chocolate Cheese Cake 0.00
- Cream Brule or Tiramisu 0.00
Menu Eight
- Circo Massimo 0.00
- Mixed baby greens, walnuts, poached pears, and Gorgonzola cheese in a raspberry vinaigrette.
- Risotto alla Mediterranea 0.00
- Italian imported Arborio rice with shellfish, and white wine, in a light, fresh chopped tomato sauce
- (Entree) Salmone alla Senape 0.00
- Fresh Atlantic salmon grilled to perfection with sauteed artichokes and brandy mustard sauce. *Note that each guest can only choose one entree per banquet menu.*
- (Entree) Filleto di Manzo ai Tri Pepi 0.00
- Grilled filet mignon with a brandy peppercorn sauce. *Note that each guest can only choose one entree per banquet menu.*
- Cream Brule or Tiramisu 0.00
Menu Nine
- Calamari Dorati 0.00
- Golden light fried calamari in a spicy marinara sauce
- Prosciutto e Melone 0.00
- Imported thin-sliced parma prosciutto and melon
- Insalata dei Cesari 0.00
- The classic Caesar salad
- Ravioli al Formaggio di Capra 0.00
- Goat cheese and Parmesan cheese stuffed ravioli with tomato cream sauce and fresh spinach
- (Entree) Rack of Lamb 0.00
- Rack of lamb encrusted in light mustard served with Barolo wine sauce. *Note that each guest can only choose one entree per banquet menu.*
- (Entree) Pesce Spada alla Conca D'Oro 0.00
- Fresh grilled swordfish served with extra virgin olive oil and lemon. *Note that each guest can only choose one entree per banquet menu.*
- Chocolate Cheese Cake 0.00
- Cream Brule or Tiramisu 0.00
Menu Ten
- Carpaccio di Salmone Affumicato 0.00
- Smoked thinly sliced salmon with mixed greens, cappers, olive oil and lemon
- Mozzarella Caprese 0.00
- Fresh mozzarella, sliced tomatoes, basil, and extra virgin oil.
- Insalata Noci 0.00
- Mixed baby greens, walnuts, poached pears, and Gorgonzola cheese in raspberry vinaigrette
- Rigatoni al Raga di Carne 0.00
- Tubular pasta with meat sauce
- (Entree) Veal Chop alla Romana 0.00
- Grill veal chop with prosciutto and fontina cheese, served with brandy sauce. *Note that each guest can only choose one entree per banquet menu.*
- (Entree) Halibut alla Fiorentina 0.00
- Fresh halibut filet encrusted in parmesan cheese sitting on a bed of sauteed spinach served in a light vodka sauce.
- Cream Brule or Tiramisu 0.00
Menu Eleven
- Ostriche al Limone 0.00
- Oysters with lemon sauce
- Antipasto Misto 0.00
- Cold cuts mixed with grilled marinated vegetables
- Bruschetta Italiana 0.00
- Garlic toasted bread topped with fresh chopped tomatoes and buffalo mozzarella
- Insalata di Spinaci 0.00
- Fresh spinach leaves, pine nuts, and raisins, dressed with balsamic vinaigrette
- Risotto ai Funghi 0.00
- Italian imported Arborio rice with wild and porcini mushrooms
- (Entree) Surf & Turf 0.00
- 8 oz. lobster tail and 8 oz. filet mignon port wine reduction, seasoned vegetables and mashed potatoes. *Note that each guest can only choose one entree per banquet menu.*
- Cream Brule or Tiramisu 0.00