Donatello Italian Restaurant Tampa Menu

Avocado pear with jumbo shrimp and a European cocktail sauce

Squid salad with lemon and garlic vinaigrette

Thinly sliced Parma Prosciutto and melon

House paté

Freshly cut smoked salmon

Fresh tomato and mozzarella served with basil and vinaigrette

Thinly sliced raw beef tenderloin w/parmesan, onions & capers

Deep fried baby zucchini

Crispy fried baby calamari

Fresh mussels sautéed with parsley, garlic and wine-marinara or white wine sauce

Fresh oysters cooked in the shell with garlic, breadcrumbs and parsley

Fresh oysters cooked with spinach and cheese sauce

Sautéed cedar key littleneck clams in white wine

Mozzarella cheese, crisply fried with anchovies

Snails baked in mushroom caps with parsley and garlic butter

Chicken broth with home-made sausage and ham tortellini

Chicken broth with spinach, cheese and whisked egg

Fresh vegetable soup

The classical roman soup of beans and pasta

Caesar Salad

House Salad

Country style fresh pasta stuffed with spinach and ricotta, served with cream cheese

Homemade spinach & egg fettuccine with mushrooms, garlic and olive oil

Rolled fresh pasta stuffed with veal, mozzarella, glazed with besciamella and tomato sauce

Linguini with clams in a white or red sauce – a well known classic

Linguini in the traditional pesto sauce

Penne in tomato sauce with capers, olives and anchovies

Homemade fettuccine with classic Bolognese meat sauce

Homemade tortellini filled with sausage & ricotta in a cream sauce, prosciutto & peas

Angel hair pasta with tomato and basil

Linguini with jumbo crab meat in a white wine or tomato sauce

Linguini with line Maine lobster in a light tomato sauce

Fresh grouper with tomato, onion, capers and black olives

Grilled black grouper, scallops and jumbo shrimps

Scampi cooked with mushrooms, garlic, tomato and white wine

Fresh poached salmon with shrimp and asparagus in a creamy white wine sauce

Dover sole

Breast of chicken with mushrooms, peppers, tomato and a touch of garlic

Chicken breast sautéed and garnished with mushrooms. artichokes and zucchini

Lightly breaded and pan-fried breast of chicken, served with a “ tre colori “ salad

Veal scaloppini with imported Italian ham, mushrooms and truffle in a light white wine sauce

Veal shank with marrow bone, slowly braised in a delicate sauce, served with saffron risotto

Veal scaloppini cooked with fresh peppers, oregano, tomato and a touch of garlic

Veal scaloppini sautéed with prosciutto and fontina cheese

Veal scaloppini in a light sauce of lemon and butter

Rack of lamb seared and baked with mustard and herb breadcrumbs, finished in a rosemary demiglaze sauce

New York strip with onion & sage in a Chianti wine sauce

Two 7oz. medallions of beef tenderloin, the real Neapolitan way, with garlic, tomato and oregano sauce

Filet of beef with Madeira sauce and paté

Veal chop sautéed with mushrooms in Marsala wine

Deep-fried baby zucchini

Cold asparagus, lemon dressing

Sautéed spinach

Sliced and sautéed mushrooms

Hot asparagus, butter and cheese

House salad

Linguine with tomatoes, red peppers, capers and olives

Chicken breast garnished with zucchini, artichoke hearts and mushrooms in a white wine and sage sauce

Veal scaloppini with fresh wild mushrooms in a Marsala wine sauce

Fresh poached salmon topped with shrimp and asparagus in a creamy white wine sauce

House salad

Chicken breast garnished with zucchini, artichoke hearts and mushrooms in a white wine and sage sauce

Veal with fresh wild mushrooms in a Marsala wine sauce

Fresh grouper in a light sauce of lemon, butter and capers

8 oz. Beef tenderloin medallion with garlic, tomato and oregano sauce

Penne with mushrooms and peas in a pink sauce

Breast of chicken with mushrooms, peppers, tomatoes and a touch of garlic

Veal scaloppini with ham, mushrooms and truffle in a light white wine sauce

Fresh fish of the day

Two 7 oz. medallions of beef tenderloin in a Barolo wine sauce and mixed wild mushrooms

Italian rice slowly cooked with a mix of wild mushrooms and parmesan cheese

Linguine with jumbo lump crabmeat in a garlic, tomato and white wine sauce

Sauteed veal escalope with asparagus and mozzarella cheese

Scampi cooked with mushrooms, garlic, tomato and white wine sauce

Medallions of beef tenderloin with black pepper, brandy and cream sauce