Esposito's Italian Restaurant And Bar Tampa Menu & Prices

3rd generation lasagna recipe. She was a Ricasola who married a Moderelli whose daughter married a Varsalona whose mother was Grandma Esposito.…Capiche!?

Rocky “Rocco” Varsalona has been making his famous meatballs since he opened his first restaurant in 1970. 25 restaurants and nearly 800,000 meatballs later we are still hand rolling the same great re

Traditionally served on The Feast Day of St. Joseph (March 19th) and on Christmas Eve as part of the 7 Fishes. Spaghetti tossed with garlic and oil, anchovies, red pepper flakes, and raisins topped wi

Small pasta shells tossed with garlic, EVOO, white wine, broccoli rabe, sausage and roma tomatoes, finished with parmesan cheese.

Originating on Italy’s Amalfi Coast in the town of Sorrento. Gnocchi tossed in a light marinara sauce and baked with fresh basil, sweet San Marzano tomatoes and creamy fresh mozzarella cheese.

Sauce made from ground veal, pork, and beef simmered in red wine and our house tomato sauce finished in the pan with a touch of cream.

It’s Thursday night and in our family that means Grandma Esposito is making eggplant parmigiana so pull up a chair at Grandma’s table and enjoy this family favorite. Served with a side of spaghetti. M

Rigatoni pasta tossed with Italian sausage, onions and peppers in our homemade tomato sugo.

Originating in the town of Amatrice this is one of the best known pasta sauces in Roman cuisine. Bucatini pasta tossed with cured pork, onions, and San Marzano tomatoes, with a touch of red pepper fla

A Southern Italian classic humbly originating from the necessity peasants had to re-use extra provisions (In this case eggs, cheese, and bread) Thus giving birth to the “Neapolitan Fried Cheese Sandwi

Eggplant rolled and stuffed with ricotta and topped with melted mozzarella cheese and marinara sauce.

Served with a pesto aioli and finished with a balsamic reduction.

Grilled octopus, arugula, squid ink vinaigrette, pickled tomatoes, caramelized fennel, and fried capers.

Originating in 10th century Sicily and traditionally served during the Feast of Santa Lucia, this is Sicilian street food at its finest. Balls of risotto rolled, stuffed, and fried with ground beef, p

Served with a roasted red pepper aioli and marinara sauce.

Pan-seared scallops, mint pesto, honey truffle mousse garnished with fried mint leaves and toasted pine nuts.

House cut potato chips topped with our delicious gorgonzola cream sauce, bacon, and a balsamic reduction.

Fresh Middleneck Clams baked with parmesan and oregano bread crumbs, lemon, and our famous garlic butter.

Fresh Mediterranean Mussels sautéed in your choice of a tomato seafood broth or a white wine garlic sauce. Served with toasted crostini bread.

This recipe is an intro into the soul of Sicily and all of the Greek, Spanish, and Arabic influences that helped shape Sicilian cuisine over the past 20 centuries.... Eggplant, capers, olives, peppers

Prosciutto, Sopressata, Salame, Provolone, Mozzarella, Gorgonzola, pickled tomatoes, peppers, olives, artichokes, and a fig spread served with crostini.

Whether you call it gravy, sugo, or just sauce I think that we can all agree on one thing, it should simmer for hours with a variety of meats. Platter of meatballs, sausage and boneless braised pork.

Truly a one of a kind... 4 cheese and pear stuffed pasta purses tossed in a Moscato crèam sauce and topped with prosciutto and asparagus, finished with a balsamic reduction. This is… “The Perfect Bite

Paulie’s favorite growing up in Rocco’s restaurants. Simply put... The Best Vodka Sauce Ever, Period!

Fettuccine pasta tossed with guanciale (cured pork) onions, and cream finished with egg yolk, pecorino romano and cracked black pepper.

Sautéed with fresh basil, roma tomatoes and lemon in a pink seafood cream sauce.

True northern Italian dish... Cheese-filled tortellini tossed with sweet green peas, prosciutto and cream.

Succulent butternut squash ravioli tossed with cream and topped with julienned zucchini and truffle oil.

Bowtie pasta tossed with sun-dried tomatoes, asparagus,mushrooms and caramelized onions in a roasted garlic cream sauce.

Paulie learned to cook this style of risotto “Con Patata” from his Great Aunt Mima while visiting with her and the Esposito cousins in their hometown of Formia, Italy. Risotto, sliced sausage, potatoe

Risotto, fresh crabmeat, roasted corn, and chives over a bed of roasted red pepper pesto topped with truffle oil.

Breaded and baked cutlets marinara sauce, melted mozzarella cheese.

Layered with proscuitto, fresh sage, and mozzarella cheese over a bed of spinach in a marsala wine sauce.

Mushrooms, marsala wine, beef stock reduction.

Egg-dipped and pan fried in a lemon white wine sauce.

Pan sautéed with capers, white wine, and lemon.

Bacon, white wine and a delicious gorgonzola cream sauce served with gnocchi.

Scarpariello loosely translates to “Of The Shoemaker” and pays homage to the busy shoemakers who invented this style of cuisine. Grilled Chop topped with sausage, potatoes, mushrooms, olives, and pepp

Breaded Milanese style veal chop topped with a goat cheese and lemon burre blanc, toasted pine nuts, arugula, over a bed of risotto.

Slow braised in a Chianti wine tomato sauce served over risotto.

Chicken rolled and stuffed with sliced ham and mozzarella cheese topped with mushrooms in a Marsala cream sauce.

This style of cuisine was made famous throughout Campania by busy shoemakers throwing together a fast, hearty lunch. Chicken sauteed with sausage, potatoes, mushrooms, olives, and pepperoncini peppers

It’s Sunday at 3 o’clock, the sugo has been cooking for hours and in most Italian American families that means one thing... Dinner! Boneless braised pork, meatballs and sausage are served over a bed o

Fresh Middleneck whole clams sautéed with chopped clams, olive oil, and white wine tossed with linguine.

Paying homage to my Tampa Sicilian Paisanos... Fresh lump crabmeat tossed with linguine in a slightly spicy marinara sauce.

Fresh jumbo shrimp sautéed with evoo, garlic, white wine, and fresh herbs tossed with linguine.

Breaded jumbo shrimp baked with melted mozzarella cheese and tomato sauce served with a side of spaghetti tomato sauce.

Fresh grouper pan seared with olives, capers, roma tomatoes, anchovies, and a touch of red pepper in a seafood marinara sauce served over linguine.

Fresh grouper and 2 jumbo shrimp egg dipped and pan fried in a lemon white wine sauce served over spaghetti.

Shrimp, scallops, mussels, clams, calamari, and grouper sauteed in a tomato seafood broth and served over linguine.

Famous up and down Italy’s Adriatic Coast and especially prevalent in Venice this risotto dish incorporates a squid’s ink enhancing the richness and flavor of the sea. It is served with octopus, musse

Grilled salmon topped with asparagus and a roasted red pepper pesto over a bed of creamy saffron risotto.

Pan seared scallops tossed with bacon, caramelized onions, and bowtie pasta in a pink Sambuca cream sauce.

The most sentimental of all Old World Italian dishes... Beef pounded, rolled, and stuffed with prosciutto, raisins, pine nuts, and an egg and herb stuffing, cooked for 3 hours in our tomato sugo serve

12 oz. ribeye, topped with caramelized onions, and sweet peas in a delicious vanilla cognac cream sauce served with linguine.

Bacon, white wine, gorgonzola cream sauce served with gnocchi.