Quatro's Menu

Fresh swordfish rolled in Cajun seasoning blackened in a cast iron skillet topped with onions, peppers, and pepperoncini.

House made goat cheese gnocchi with roma tomatoes, red onions, baby spinach, and mushrooms in a garlic and oil sauce.

Shrimp, pancetta and garlic in a creamy egg sauce tossed with bucatini pasta topped with locatelli Romano.

Chicken tossed with baby spinach and cheese tortellini in a roma sauce topped with baked mozzarella cheese.

Fettuccine pasta in a creamy Alfredo sauce with chicken.

Spaghetti pasta with house made marinara sauce and pecorino Romano cheese. Add baked mozzarella and with meatballs for an additional charge.

Fettuccine pasta in a creamy Alfredo sauce with shrimp.

Lemon zested butter, basil pesto, and pistachios tossed with fettuccine pasta topped with a scoop of ricotta cheese. Add chicken or shrimp for an additional charge.

Jumbo shrimp prepared breaded and deep fried.

Scottish salmon baked with garlic aioli and Parmesan cheese.

Chicken, cream cheese, broccoli, and Cheddar in a veloute sauce topped with baked mozzarella.

Chicken medallions and mushrooms in a marsala wine sauce served with garlic pasta.

Hand breaded eggplant fried and topped with marinara sauce and baked mozzarella cheese served with spaghetti.

Chicken medallions sautéed with shallots, capers, artichokes and garlic in a lemon white wine sauce with garlic pasta.

Jumbo gulf shrimp prepared scampi style.

Chicken breast lightly breaded and fried topped with tomato sauce and baked mozzarella cheese served with spaghetti.

Tossed in a tomato sauce with pecorino Romano cheese.

Layers of pasta, bolognese sauce, ricotta, provolone, mozzarella, and grated Romano all baked together.

Pan fried mahi with garlic, capers, lemon, white wine, and butter.

Fettuccine pasta in a creamy Alfredo sauce.

Sautéed steak bites with onions, mushrooms, peppers, and garlic tossed with homemade goat cheese gnocchi.

Jumbo shrimp sautéed with artichoke hearts, roma tomatoes, and garlic in a garlic and oil sauce tossed with pecorino Romano cheese, parsley, and fettuccine pasta.

Rigatoni pasta in a rich blend of ground veal and pork tomato sauce with a touch of cream and pecorino Romano. Add baked mozzarella and with meatballs for an additional charge.

Grilled and seasoned French cut marinated pork chop.

Thinly pounded veal lightly breaded and fried topped with marinara and baked mozzarella cheese served with spaghetti.

Cheese filled ravioli tossed in a vodka sauce with grated pecorino Romano cheese.

Jumbo shrimp in coconut breading deep fried.

Lightly breaded fresh cod served with house cut fries.

Pancetta and garlic in a creamy egg sauce tossed with bucatini pasta topped with locatelli Romano.

Chicken, pancetta and garlic in a creamy egg sauce tossed with bucatini pasta topped with locatelli Romano.

Perch fried and topped with tomatoes, capers, onions, and mushrooms in our buttery zip sauce.