Al Castello Ristorante Italiano

Pizza

Thin, crispy crust with toppings that stay true to Italian-American tradition — the kind that holds up slice-for-slice without going soggy

Antipasto Italiano

A generous platter of Italian meats, cheeses, olives, and roasted peppers—classic and shareable

Linguine al Castello

An abbondanza of clams, prawns, mussels in a light creamy red sauce—rich, briny, and the house specialty

Penne Romagnola

Baked pasta with chicken, pancetta, mushrooms in Alfredo sauce topped with mozzarella—creamy and hearty

House pasta dishes

Classic preparations — expect well-made marinara and cream-based sauces over properly cooked noodles, generous in portion

Spaghetti alla Carbonara

Pasta tossed with pancetta in a light cream sauce—classic, creamy, and satisfying

Spaghetti con Aglio e Olio

Simple pasta tossed with fresh garlic and olive oil—light and classic

Gnocchi Pesto (House Specialty)

Potato dumplings topped with pesto—house‑special vegetarian pasta with fresh basil flavor

Gnocchi Pesto

Potato dumplings topped with pesto sauce—house specialty for vegetarians

Pizza Alla Contadina

Vegetarian pizza topped with mushrooms, bell peppers, onions, olives, and fresh tomatoes—bright and hearty

Eggplant Parmigiana (Melanzane alla Parmigiana)

Breaded eggplant topped with marinara and mozzarella, served with fettuccine—classic baked vegetarian dish

Pollo al Marsala

Chicken breast sautéed with onions and mushrooms in a traditional Marsala wine sauce—rich and savory

Lasagna di Manzo

Baked pasta layered with beef, ham, eggs, ricotta, topped with meat sauce and mozzarella—hearty classic

Calamari Fritti

Deep‑fried calamari tossed with fresh garlic and parsley—crispy and flavorful

Tiramisu

Homemade tiramisu with espresso‑soaked ladyfingers and mascarpone cream—classic dessert

Chocolate Truffle

Zabaglione cream center surrounded by chocolate gelato and caramelized hazelnuts—rich dessert