Bertucci's Brick Oven - Menú completo

Roasted eggplant, fresh mozzarella, tomatoes, roasted peppers and artichoke hearts with salami and rosemary ham. Served with grilled rosemary focaccia.

Breaded mozzarella, pan fried in olive oil and served over pomodoro sauce with fresh basil.

Fresh Roma tomatoes tossed with garlic, balsamic vinegar, basil and olive oil. Served with our grilled rosemary focaccia.

Spicy chicken, Andouille sausage, shrimp, peppers and onions simmered in a Cajun broth served with fresh egg fettuccine.

Romaine lettuce and shaved asiago cheese tossed in bertucci's own caesar dressing with house made garlic croutons.

Pacific cod baked in a spicy tomato sauce with capers and olives served with roasted red potatoes.

Spinach, roasted artichokes, Parmesan, mozzarella and Romano cheeses blended into a creamy dip then baked in the brick oven and topped with diced tomatoes. Served with crispy, house made flatbread.

Tender chicken breasts grilled and topped with mushrooms in a Marsala wine sauce with green beans and roasted red potatoes.

Handmade layers of pasta, Bolognese meat sauce, ricotta and mozzarella cheeses, baked in our brick oven.

Roasted peppers, sweet Italian sausage and rigatoni tossed in a mildly spicy tomato sauce.

Bertucci's original recipe brick oven roasted meatballs (4), served with your choice of pomodoro or Bolognese sauce with spaghetti.

Tri-color cheese tortellini tossed with chicken, tomatoes, cream, ricotta, mozzarella and Romano cheeses, then baked in our brick oven.

Grilled chicken, broccoli and rigatoni in your choice of lemon garlic cream or white wine sauce.

Breaded medallions tossed in a white wine sage sauce with gemelli pasta and spinach, finished with Asiago cheese.

Sautéed shrimp in a tomato cream sauce with capers and a hint of hot pepper, tossed with spaghetti.

Our homemade dough formed into 12 pieces and topped with garlic butter, fresh herbs and Parmesan cheese then baked to golden brown in the brick oven. Served with Bertucci's own pomodoro sauce.

Tossed in Frank's Red Hot sauce. Served with celery and blue cheese dressing.

Two handmade all lump crab cakes seasoned with Old Bay spices and baked in the brick oven. Served over a spicy, roasted red pepper aioli with roasted red potatoes and green beans.

A great sharing item: mozzarella fritta, tuscan chicken wings and meatballs with pomodoro.

A bertucci's original. 8 spicy wings marinated in lemon and rosemary. Grilled, juicy and crispy.

Romaine lettuce and shaved Asiago cheese tossed in Bertucci's own Caesar dressing with house made garlic croutons.

Romaine and arugula tossed in a Parmesan peppercorn dressing. Topped with seasoned tomatoes, chopped eggs, smoky bacon, Gorgonzola, avocado and red onion.

Our signature salad: chopped romaine and iceberg lettuce, topped with fresh mozzarella, tomatoes, bell peppers, cucumbers, roasted black olives and pepperoni, then finished with a balsamic glaze.

Spinach with fresh strawberries, toasted almonds, red onions and goat cheese served with a strawberry vinaigrette dressing.

Mixed leaf lettuce, tomatoes, cucumbers, red onions and black olives topped with romano cheese.

Sautéed shrimp, fresh herbs, tomatoes, garlic and a hint of hot pepper. Tossed with angel hair pasta in a lemon wine sauce.

Fresh mozzarella, house made tomato sauce and Romano cheese topped with fresh basil.

One handmade all lump crab cake seasoned with Old Bay spices and baked in the brick oven. Served over a spicy, roasted red pepper aioli.

Fresh lemon, capers, white wine, Romano cheese and fresh herbs atop tender breaded chicken, served with fresh egg fettuccine.

Sautéed chicken, fresh herbs, tomatoes, garlic and a hint of hot pepper. Tossed with angel hair pasta in a lemon wine sauce.

Tossed in hickory BBQ sauce.

Sautéed breaded chicken with spaghetti and Bertucci's own pomodoro sauce, Romano, mozzarella cheese and fresh basil.

Chopped iceberg lettuce, cucumbers, marinated tomatoes and bacon in a Gorgonzola vinaigrette.

Sautéed shrimp and lobster with garlic, herbs and a hint of hot pepper. Tossed with fresh asparagus, tomatoes and roasted artichokes, simmered in a savory broth with Arborio rice.

Brick oven roasted eggplant, layered with Bertucci's own pomodoro sauce, finished with melted mozzarella and served with green beans or spaghetti.

Available after May 15th. Vine ripened yellow and red tomatoes with fresh mozzarella cheese drizzled with a balsamic glaze, olive oil, red onions and fresh basil. Served with mesclun greens.

10 oz choice Bistro Strip Steak, seared and cooked to perfection in our 650° brick oven. Served with oven-roasted, red skin mashed potatoes and roasted broccoli topped with garlic bread crumbs.

Salmon fillet served with green beans and roasted red potatoes. Choice of simply grilled or with Cajun seasoning.

with Bertucci's own pomodoro sauce

Homestyle ravioli stuffed with ricotta, Parmesan, Romano and Fontina cheeses. Tossed with Bertucci's own pomodoro sauce with Romano cheese and fresh basil.

Eggplant, zucchini, peppers, artichokes, broccoli and tomatoes with olive oil, garlic and rosemary, roasted and hot from the brick oven.

Roasted and topped with garlic bread crumbs.