Dinner Offerings


In addition to our seasonal dinner menu, Chef Joseph Kazmac offers a 
variety nightly specials presented by our servers.

Soup, Salad, and Appetizers

Soup of the day.....5.50
Pasta Fagioli, cannelloni beans, prosciutto, tubetti pasta........5.25

Caesar Salad...Bart’s traditional recipe... 5.95

Field Greens Mix...calamata olives, tomatoes, cucumber, red onions...6.50

Apple Walnut Salad...with gorgonzola served over field greens....6.95

Baked Clams Arreganate.....8.95
A light blend of bread crumbs, parmigiana cheese, olive oil and garlic

Shrimp cocktail with our homemade cocktail sauce....9.50

Calamari dusted in our special mixture and fried in olive oil.....8.95

Dungeness Crab Stuffed Artichoke with roasted pepper sauce.....9.25

Warm Baked Mozzarella with Roma tomato, capers & basil...............8.75

Sausage, white beans, shaved pecorino romano............................7.95

Penne with baby eggplant, fontana cheese, spinach......................8.50

Shrimp & mushrooms with Sambuca cream served over capellini.....9.75

Entrees

Ravioli du jour...Bart’s signature specialty .....................17.50

Linguini with Manilla Clams, fresh oregano & garlic...........17.50

Penne with broccoli, chicken, roasted peppers...................17.50

Chicken Rollatine stuffed with prosciutto, provolone, mozzarella, butter and herbs..19.50

Chicken Costello, artichoke, potatoes, sausage, mushrooms.........18.50

Chicken Bon Gusto, Northern Italian meat sauce with a touch of cream.....19.50

Pan Seared Scallops, orange segments, scallions, & port wine...19.50

Veal Saltimbocca in garlic and white wine, topped with mozzarella and prosciutto....19.50

Veal Scallopine with wild mushrooms & pancetta.....19.50

New York Strip pan seared, warm spinach, celery, cherry tomatoes....21.50

Broiled Lobster Tails...Served with drawn butter...27.95

Bart’s Special...breaded veal cutlet topped with eggplant and crowned with mozzarella and tomato sauce...19.95

Shrimp Romano with garlic Pernod, julienne vegetables over taglatelle...19.50

Specialities of the House by Chef Joe Kazmac
  


Pistachio Encrusted Salmon with soy orange sherry sauce...19.50

Marinated Duck Breast with blood orange Madiera wine sauce....21.00

Braised Swordfish with artichoke, cherry tomatoes, and black olives....21.00

Loin of Pork with smoked bacon, Apple Jack brandy sauce.........18.50

Grilled Veal Chop with red wine, balsamic reduction......24.95