Elisa's Restaurant Menu (2025 Update)

Irish whiskey and Creme de Menthe.

Kahlua and whipped cream.

Please ask for our assorted herbal teas.

Frangelica and whipped cream.

Breaded cutlet, peas, mushrooms, and prosciutto in a pink sauce topped with melted Mozzarella.

Gluten-free. Elisa’s traditional italian delicacy sauteed with garlic, fresh herbs in a red sauce Chef suggestion: pinot grigio.

Chicken on the bone sauteed with sausage, hot cherry peppers, and potatoes, in a garlic and white wine lemon sauce with rosemary essence. chef suggestion: chardonnay.

Chicken breast sauteed with portobello mushrooms in a port wine sauce with melted Mozzarella cheese. Chef suggestion: malbec.

Prepared in any one our favorite traditional styles.

Gluten-free. A succulent grilled veal chop topped with prosciutto and Mozzarella in a cognac vermouth sauce.

Pan-seared with prosciutto, eggplant and Mozzarella in a red sauce with white wine. Chef suggestion: pinot noir.

Gluten-free. Pan-seared filet mignon in a brown sauce with mushrooms, topped with Mozzarella and onion.

Breaded 12oz prime pork chop under a seasonal tomato salad with garlic and fresh herbs.

Fire grilled, breadcrumb encrusted lamb chops. Chef suggestion: pinot noir.

Grilled 12oz. prime pork chop with cherry peppers, Italian sausage, onions, sauteed with roasted garlic and a splash of apricot brandy. Chef suggestion: riesling.

Chicken breast stuffed with spinach, prosciutto, and Mozzarella lightly battered in a white wine sauce with mushrooms and onions.

Baked fillet of sole sauteed in white wine, topped with seasoned breadcrumbs chef suggestion: chardonnay.

Gluten-free. Atlantic salmon fillet over a bed of fresh spinach in a chardonnay tomato broth.

Shrimp, clams, mussels, calamari. Chef suggestion: prosecco.

Shrimp sauteed in a white wine sauce with garlic, lemon, and ripe-vine, fire-roasted tomatoes over a bed of linguini. Chef suggestion: sauvignon blanc.

Gluten-free. Asian sea bass served with mushrooms and ripe-vine, fire-roasted tomatoes, in a white wine garlic sauce, with a bechamel drizzle. Chef suggestion: pinot noir.

Plump tomato sauce with fresh herbs and garlic, served mild or spicy over linguini.

Chef suggestion: sangiovese. An italian dish made with bone shank, containing marrow. Stewed to perfection. Our savory selections are brought to you daily by chef paolo.

Chef suggestion: barolo. An italian dish made with bone shank, containing marrow. Stewed to perfection. Our savory selections are brought to You daily by chef paolo.

Gluten-free.

With tomato dipping sauce.

Gluten-free. Veal and beef meatballs prepared with caramelized onions, Gorgonzola cheese, and fresh blueberries. Served in a port wine sauce.

Caramelized onion, goat cheese, and bacon. Served over toasted crostini bread. Chef suggestion: negroni.

Fire-roasted Italian bread topped with seasonal tomato, garlic, and fresh herbs.

Fig jam brie spread and prosciutto di parma. Chef suggestion: sage fig cocktail.

8 local whole little neck clams with Italian-seasoning.

Homemade rice balls with mixed vegetable risotto served with a bechamel dipping sauce.

Tossed with arugula, avocado and lemon.

Gluten-free.

Chef selected artisan Italian cheeses, meats and accompliments. Chef suggestion: aperol spritzer.

Tomato sauce, basil and Mozzarella cheese.

Elisa’s own crispy calamari, like no other. Traditionally fried, uniquely delicious.

Fried zucchini strips served with horseradish dipping sauce.

Gluten-free. Whole, oven-roasted cauliflower, topped with pecorino Romano cheese, and bechamel dipping sauce.

Stuffed with sausage, broccoli rabe, and Mozzarella served in a light marinara sauce drizzled with bechamel.

Eggplant rolled with spinach and Ricotta topped with tomato sauce and Mozzarella.

Gluten-free. Grilled portobello mushrooms layered with fire-roasted peppers, tomatoes, Mozzarella cheese and a balsamic reduction.

Vegetable Italian soup.

Chicken consume with cheese tortellini.

Vegetarian. Traditional Italian soup with fresh pasta and beans.

Romaine lettuce, croutons, with our house-made Caesar dressing.

Spinach, bacon and mushrooms with warm vinaigrette.

Burrata cheese over a bed of arugula, vine-ripened fire-roasted tomato, basil vinaigrette, and crostini bread.

Served with our house-made famous Italian vinaigrette.

Arugula, endive and radicchio. Served with our house-made famous Italian vinaigrette.

Irish whiskey and Creme de Menthe.

Kahlua and whipped cream.

Please ask for our assorted herbal teas.

Frangelica and whipped cream.

Breaded cutlet, peas, mushrooms, and prosciutto in a pink sauce topped with melted Mozzarella.

Gluten-free. Elisa’s traditional italian delicacy sauteed with garlic, fresh herbs in a red sauce Chef suggestion: pinot grigio.

Chicken on the bone sauteed with sausage, hot cherry peppers, and potatoes, in a garlic and white wine lemon sauce with rosemary essence. chef suggestion: chardonnay.

Chicken breast sauteed with portobello mushrooms in a port wine sauce with melted Mozzarella cheese. Chef suggestion: malbec.

Prepared in any one our favorite traditional styles.

Gluten-free. A succulent grilled veal chop topped with prosciutto and Mozzarella in a cognac vermouth sauce.

Pan-seared with prosciutto, eggplant and Mozzarella in a red sauce with white wine. Chef suggestion: pinot noir.

Gluten-free. Pan-seared filet mignon in a brown sauce with mushrooms, topped with Mozzarella and onion.

Breaded 12oz prime pork chop under a seasonal tomato salad with garlic and fresh herbs.

Fire grilled, breadcrumb encrusted lamb chops. Chef suggestion: pinot noir.

Grilled 12oz. prime pork chop with cherry peppers, Italian sausage, onions, sauteed with roasted garlic and a splash of apricot brandy. Chef suggestion: riesling.

Chicken breast stuffed with spinach, prosciutto, and Mozzarella lightly battered in a white wine sauce with mushrooms and onions.

Baked fillet of sole sauteed in white wine, topped with seasoned breadcrumbs chef suggestion: chardonnay.

Gluten-free. Atlantic salmon fillet over a bed of fresh spinach in a chardonnay tomato broth.

Shrimp, clams, mussels, calamari. Chef suggestion: prosecco.

Shrimp sauteed in a white wine sauce with garlic, lemon, and ripe-vine, fire-roasted tomatoes over a bed of linguini. Chef suggestion: sauvignon blanc.

Gluten-free. Asian sea bass served with mushrooms and ripe-vine, fire-roasted tomatoes, in a white wine garlic sauce, with a bechamel drizzle. Chef suggestion: pinot noir.

Plump tomato sauce with fresh herbs and garlic, served mild or spicy over linguini.

Chef suggestion: sangiovese. An italian dish made with bone shank, containing marrow. Stewed to perfection. Our savory selections are brought to you daily by chef paolo.

Chef suggestion: barolo. An italian dish made with bone shank, containing marrow. Stewed to perfection. Our savory selections are brought to You daily by chef paolo.

Gluten-free.

With tomato dipping sauce.

Gluten-free. Veal and beef meatballs prepared with caramelized onions, Gorgonzola cheese, and fresh blueberries. Served in a port wine sauce.

Caramelized onion, goat cheese, and bacon. Served over toasted crostini bread. Chef suggestion: negroni.

Fire-roasted Italian bread topped with seasonal tomato, garlic, and fresh herbs.

Fig jam brie spread and prosciutto di parma. Chef suggestion: sage fig cocktail.

8 local whole little neck clams with Italian-seasoning.

Homemade rice balls with mixed vegetable risotto served with a bechamel dipping sauce.

Tossed with arugula, avocado and lemon.

Gluten-free.

Chef selected artisan Italian cheeses, meats and accompliments. Chef suggestion: aperol spritzer.

Tomato sauce, basil and Mozzarella cheese.

Elisa’s own crispy calamari, like no other. Traditionally fried, uniquely delicious.

Fried zucchini strips served with horseradish dipping sauce.

Gluten-free. Whole, oven-roasted cauliflower, topped with pecorino Romano cheese, and bechamel dipping sauce.

Stuffed with sausage, broccoli rabe, and Mozzarella served in a light marinara sauce drizzled with bechamel.

Eggplant rolled with spinach and Ricotta topped with tomato sauce and Mozzarella.

Gluten-free. Grilled portobello mushrooms layered with fire-roasted peppers, tomatoes, Mozzarella cheese and a balsamic reduction.

Vegetable Italian soup.

Chicken consume with cheese tortellini.

Vegetarian. Traditional Italian soup with fresh pasta and beans.

Irish whiskey and Creme de Menthe.

Kahlua and whipped cream.

Please ask for our assorted herbal teas.

Frangelica and whipped cream.

Breaded cutlet, peas, mushrooms, and prosciutto in a pink sauce topped with melted Mozzarella.

Gluten-free. Elisa’s traditional italian delicacy sauteed with garlic, fresh herbs in a red sauce Chef suggestion: pinot grigio.

Chicken on the bone sauteed with sausage, hot cherry peppers, and potatoes, in a garlic and white wine lemon sauce with rosemary essence. chef suggestion: chardonnay.

Chicken breast sauteed with portobello mushrooms in a port wine sauce with melted Mozzarella cheese. Chef suggestion: malbec.

Prepared in any one our favorite traditional styles.

Gluten-free. A succulent grilled veal chop topped with prosciutto and Mozzarella in a cognac vermouth sauce.

Pan-seared with prosciutto, eggplant and Mozzarella in a red sauce with white wine. Chef suggestion: pinot noir.

Gluten-free. Pan-seared filet mignon in a brown sauce with mushrooms, topped with Mozzarella and onion.

Breaded 12oz prime pork chop under a seasonal tomato salad with garlic and fresh herbs.

Fire grilled, breadcrumb encrusted lamb chops. Chef suggestion: pinot noir.

Grilled 12oz. prime pork chop with cherry peppers, Italian sausage, onions, sauteed with roasted garlic and a splash of apricot brandy. Chef suggestion: riesling.

Chicken breast stuffed with spinach, prosciutto, and Mozzarella lightly battered in a white wine sauce with mushrooms and onions.

Baked fillet of sole sauteed in white wine, topped with seasoned breadcrumbs chef suggestion: chardonnay.

Gluten-free. Atlantic salmon fillet over a bed of fresh spinach in a chardonnay tomato broth.

Shrimp, clams, mussels, calamari. Chef suggestion: prosecco.

Shrimp sauteed in a white wine sauce with garlic, lemon, and ripe-vine, fire-roasted tomatoes over a bed of linguini. Chef suggestion: sauvignon blanc.

Gluten-free. Asian sea bass served with mushrooms and ripe-vine, fire-roasted tomatoes, in a white wine garlic sauce, with a bechamel drizzle. Chef suggestion: pinot noir.

Plump tomato sauce with fresh herbs and garlic, served mild or spicy over linguini.

Chef suggestion: sangiovese. An italian dish made with bone shank, containing marrow. Stewed to perfection. Our savory selections are brought to you daily by chef paolo.

Chef suggestion: barolo. An italian dish made with bone shank, containing marrow. Stewed to perfection. Our savory selections are brought to You daily by chef paolo.

Potato pasta in a Gorgonzola cream sauce

Sauteed with garlic and oil. Served with our house salad.

Chopped salmon sauteed in a pink sauce with white wine and capers. Served with our house salad.

Virgin olive oil, chopped garlic, whole red in a plum red sauce with fresh Basil.

White or red clam sauce

Spinach and ricotta in a tomato sauce. Served with our house salad.

Scallops and shrimp in a pink sauce

Pink vodka sauce. Served with our house salad.

Gorgonzola, Ricotta, Pecorino, and Mozzarella with tomato sauce. Served with our house salad.

Eggplant, Ricotta, Mozzarella in a tomato sauce. Served with our house salad.

In a marinara sauce with sausage and hot cherry peppers, chef paolo lava oil. Served with our house salad.

Sauteed mixed vegetables with garlic and oil. Served with our house salad.

Mini beef meatballs with tomato sauce. Served with our house salad.

Mezzi rigatoni sauteed eggplant, grated ricotta salata cheese, basil, capers, olives, and a touch of tomato sauce

House-made, cream sauce. Served with our house salad.

Sauteed in garlic and oil. Served with our house salad.

Sauteed with garlic, oil, anchovies, and a pinch of red pepper flakes. Served with our house salad.

Cheese tortellini in Bolognese sauce, known in Italian as ragu alla bolognese, is a meat-based sauce originating from Bologna, Italy

Sauteed with garlic and olive oil. Served with our house salad.

Onions, sausage, and cream, with the addition of chopped plum tomatoes.

House-made, potato pasta in a pink meat sauce made of beef, veal, and pork. Served with our house salad.

House-made, peas, mushrooms, and prosciutto in a pink sauce. Served with our house salad.

Capers, olives, anchovies in a plum red sauce with garlic. Served with our house salad.

Cheese tortellini with wild mushrooms and pancetta in a cream sauce. Served with our house salad.

Prepared in our signature tomato sauce. Served with our house salad.

Gorgonzola, Ricotta, Pecorino, and Mozzarella in a cream sauce. Served with our house salad.

House-made. Ricotta filled, topped with tomato sauce and Mozzarella. Served with our house salad.

In a red sauce with onions, sausage, Ricotta, and a hint of red wine and hot peppers, chef paolo lava oil. Served with our house salad.

Pasta “purses” stuffed with pear and 4 cheeses. Served in a light white cream sauce with sun-dried tomatoes

“Cacio e Pepe” means “cheese and pepper” in several central Italian dialects. Black pepper, Pecorino Romano cheese, and pasta

House-made spinach pesto sauteed with grilled chicken and sundried tomato, sprinkled with pecorino Romano cheese

Sauteed zucchini with garlic and oil. Served with our house salad.

Wide pasta like lasagna sheets rolled with ricotta, chop meat and spinach in a red sauce with melted fresh mozzarella

Sauteed pancetta with onions and egg, white wine in a white sauce. Served with our house salad.

House-made. Ricotta filled, topped with tomato sauce and Mozzarella. Served with our house salad.

Gnocchi shaped pasta made from durum wheat served with a sausage, tomato and saffron sauce

Sauteed in garlic and oil. Served with our house salad.

All about one herb, basil, it is a green paste of basil, olive oil, garlic and cheese. Served with our house salad.

In a plum red sauce with prosciutto and onions. Served with our house salad.

Eggplant, Ricotta, Mozzarella in a tomato sauce. Served with our house salad.

Orecchiette with broccoli rabe in a light garlic and oil. The pasta’s “little ears,” as “orecchiette” translates, are the perfect shape to scoop up the chunkier sauce.

Cheese tortellini in a cream sauce with toasted pecorino Romano cheese. Served with our house salad.

Garlic, extra virgin olive oil, semi-whole tomatoes, and pecorino Romano cheese. Served with our house salad.

Chopped onions tomatoes, extra virgin olive oil, red wine, and topped with mollica (the soft inside of the bread) with a hint of hot pepper-flavored olive oil, chef paolo lava oil. Served with our house salad.

Prepared in Elisa’s own meat sauce. Served with our house salad.

Layered eggplant (soft batter) baked with tomato sauce and Mozzarella. Chef suggestion: montepulciano.

Romaine lettuce, croutons, with our house-made Caesar dressing.

Spinach, bacon and mushrooms with warm vinaigrette.

Burrata cheese over a bed of arugula, vine-ripened fire-roasted tomato, basil vinaigrette, and crostini bread.

Served with our house-made famous Italian vinaigrette.

Arugula, endive and radicchio. Served with our house-made famous Italian vinaigrette.

Family meals feed 4-6 people.

Choice of salad, pasta and 3 heroes.

Family meals feed 4-6 people.

Family meals feed 4-6 people.

Regular or sugar free. This tasty treat is made with fresh cream cheese, and placed atop a crispy graham cracker crust.

Chocolate.

Lightly whipped Ricotta on a flaky baked crust.

Chocolate layered cake.

Crispy fried pastry filled with cannoli cream. We make ours fresh right here, but did you know they originated in Sicily?

Lady finger cookies with Mascarpone and espresso.

Little ear pasta, sauteed garlic and oil, sausage and broccoli rabe.

Meatballs, sausage, and pork tenderloin, slow-cooked in a traditional red sauce and served over pappardelle pasta.

Pasta “purses” stuffed with pear and 4 cheeses. Served in a light white cream sauce with sun-dried tomatoes. Chef suggestion: syrah.

White or red clam sauce.

House-made spinach pesto sauteed with grilled chicken and sundried tomato, sprinkled with pecorino Romano cheese. Chef suggestion: sauvignon blanc.

Marinara, meat, garlic and oil, vodka sauce or alfredo.

Scallops and shrimp in a pink sauce.

Chef suggestion: chianti.

Cheese tortellini with mushrooms, and pancetta in a cream sauce. Chef suggestion: chardonnay.

Layered eggplant (soft batter) baked with tomato sauce and Mozzarella. Chef suggestion: montepulciano.

Romaine lettuce, croutons, with our house-made Caesar dressing.

Spinach, bacon and mushrooms with warm vinaigrette.

Burrata cheese over a bed of arugula, vine-ripened fire-roasted tomato, basil vinaigrette, and crostini bread.

Served with our house-made famous Italian vinaigrette.

Arugula, endive and radicchio. Served with our house-made famous Italian vinaigrette.