Menu

Fantastic Italian Food Excellent Cuisine in Little Italy

CALL FOR RESERVATION

A Welcoming Atmosphere

Setting the Standard

With over 20 years experience in the world of gastronomy, Enzo’s passion and commitment to excellence is exemplified in every dish he presents.

Working up through the ranks in the challenging restaurant industry, Enzo’s celebrity appeal, hard work and refined palate awarded him his first restaurant — Tutto Ristorante — at the age of 26. In 2005, Enzo unveiled his second restaurant, Mancuso’s Trattoria, and was busy running both restaurants. The two restaurants provided the community with innovative Italian cuisine and served the most discerning restaurant patrons.

With Mancuso’s Trattoria’s overwhelming success and demand, and his commitment to bringing a taste of Tutto back, Enzo decided it was time to plan for the future. On February 3, 2011, he opened his newest and finest restaurant: Enzo's Trattoria.

Fresh ingredients, community involvement and hard work has propelled Enzo and his team and his restaurants to the front of the pack. “All of my restaurants thrive on using the freshest of products from local suppliers” says Enzo.

 ENZO’S TRATTORIA


VALENTINE’S WEEKEND MENU


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CHOICE OF:

 

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ANTIPASTO ITALIANO


( SALAMI, CHEESE, ROASTED RED PEPPERS, MARINATED ARTICHOKES, SEASONED OLIVES )
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ARANCINI


( DEEP FRIED ITALIAN RICE BALLS ROLLED WITH PEAS AND MOZZARELLA CHEESE )
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STUFFED MUSHROOMS


( SEAFOOD STUFFED MUSHROOMS )
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MELANZANE ALLA PARMIGIANA


( OVEN BAKED EGGPLANTS TOPPED OFF WITH FRESH TOMATO SAUCE AND CHEESE )

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CHOICE OF:


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TORTELLINI IN BRODO


( CHEESE FILLED TORTELLINI NOODLES IN OUR HOMEMADE CHICKEN BROTH )
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HOUSE SALAD


( TOSSED ROMAINE LETTUCE AND SPRING MIX IN OUR HOUSE DRESSING )

 

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MAIN COURSE

 

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CHOICE OF:


ALL ENTREES SERVED WITH A SIDE OF PASTA IN A BLUSH SAUCE

 

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POLLO PALOMINO


( CHICKEN BREAST SAUTEED IN A LIGHT BLUSH SAUCE WITH SPINACH AND ROASTED RED PEPPERS )
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POLLO ASPARAGI


( CHICKEN BREAST SAUTEED IN AN ASPARAGUS KRAB CREAM SAUCE )


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VITELLO ALLA PRIMAVERA


( VEAL SCALLOPINE SAUTEED IN A LIGHT CREAM SAUCE WITH ROASTED RED PEPPERS AND SPINACH )


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VITELLO AL MARE MONTE


( VEAL SCALLOPINE SAUTEED IN A BLUSH SAUCE WITH SHRIMP AND MUSHROOMS )


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TILAPIA ALLA PRIMAVERA


( OVEN BAKED TILAPIA WITH FRESH TOMATO, PEPPERS, ONIONS IN A WHITE WINE TOMATO SAUCE )


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PESCE BIANCA


( SEASONED BROILED SOUTH PACIFIC WHITEFISH )

 

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CHEESECAKE


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$ 45 PER PERSON PLUS APPLICABLE TAXES PLUS GRATUITY