Café Trastevere Italian Restaurant Orlando Menu & Prices

Calamari and shrimp sautéed in spicy red sauce and tossed with linguine

An assortment of fresh shrimp, scallops, fish, mussels, clams and calamari in a seafood broth combined with tomato sauce, over capellini pasta

Fresh salmon filet

Salmon sautéed in white wine, lemon and capers

Fresh tilapia sautéed in a white wine lemon butter sauce with capers

Linguine with fresh clams steamed in garlic broth, fresh parsley, extra virgin olive oil and a touch of red pepper

Thinly sliced eggplant baked in marinara sauce and topped with melted mozzarella cheese, on a bed of linguine

Homemade potato gnocchi in a cream and cheese sauce of Gorgonzola, parmigiana, goat and fresh mozzarella

Angel hair pasta tossed with peas and bacon served in a cream sauce

Spaghetti served in a hearty meat sauce and Parmigiana Reggiano

Penne tossed in a vodka cream sauce with peas and Italian sausage

Penne and salmon in a vodka cream sauce

Spaghetti in a sauce of eggs, pecorino Romano cheese and pancetta

Ravioli stuffed with lobster meat and served in a vodka cream sauce

Penne tossed with assorted mushrooms, chicken strips and roasted red peppers in a Gorgonzola cream sauce

Homemade sheets of pasta layered over meat sauce, ricotta, mozzarella cheese and baked in marinara sauce

Fettuccine tossed in a creamy Parmigiano Reggiano cheese sauce

Spaghetti with fresh tomatoes, basil, onions, white wine, extra virgin olive oil, pecorino Romano cheese and pancetta

Penne tossed in spicy marinara red sauce with peas and Italian sausage

Tri-colored tortellini pasta tossed in a white wine cream sauce with peas, onions and pancetta

Spaghetti served with homemade meatballs and marinara sauce

Thinly pounded chicken breast battered in egg and sautéed in white wine, butter and lemon

Chicken breast in white wine sauce topped with asparagus and mozzarella cheese

Pork tenderloin medallions in a rosemary white wine cream sauce with spinach and mushrooms

Thinly pounded veal sautéed in a marsala wine sauce with assorted mushrooms

Chicken breast thinly pounded and sautéed in white wine, lemon and capers

8 oz. Black angus filet mignon sautéed with fresh mushrooms, brandy and finished with a touch of demi-glaze

Chicken breast thinly pounded and sautéed in a marsala wine sauce with assorted mushrooms

Chicken breast thinly pounded and breaded then topped with marinara sauce and melted mozzarella cheese

Thinly pounded breaded veal scaloppini topped with marinara sauce and melted mozzarella cheese

Thinly pounded veal with prosciutto, spinach, sage and marsala wine

Thinly pounded veal sautéed in white wine, lemon and capers

Chicken breast sautéed in a light cream sauce topped with spinach and mozzarella cheese

Tender arugula leaves with walnuts and shaved carrots, Gorgonzola cheese, oil and balsamic vinaigrette

Crisp romaine lettuce tossed with house dressing, tomatoes, red onions and shaved carrots

Crisp romaine lettuce tossed with own Caesar dressing and fresh baked croutons

A light cream soup consisting of lump crab meat and corn

Spinach salad with walnuts, tomatoes and sliced mushrooms, Gorgonzola cheese, oil and balsamic vinaigrette

Toasted ciabatta bread topped with chopped tomatoes, garlic, extra virgin olive oil and fresh basil

Portobello mushrooms stuffed with meat sauce and roasted red peppers then topped with mozzarella, in a marinara sauce

Mussels sautéed in a white wine and garlic sauce

Tender pieces of seasoned fried calamari

Steamed clams with fresh tomatoes, basil and herbs

Buffalo mozzarella, vine ripe tomatoes, basil, and extra virgin olive oil

Fried ravioli with a side of marinara

An assortment of the chef's daily selection of appetizers

Canned

Sparkling water

American cheesecake made with cream cheese and topped with a mixed berry sauce

Italian pastry filled with sweet ricotta cream and chocolate chips