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Santasiero's Restaurant Menu and Prices

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Santasiero's Restaurant Logo
Italian
Sandwiches
Pasta

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NY

Santasiero's Restaurant Menu

Last Update: 2025-03-14

Appetizers

Garlic Bread

$4.00 - $6.75

House Salad

$5.25 - $8.50

Side Salad

$3.50

Our Soups

Chicken & Rice

$3.75 - $6.50

Italian Wedding

$3.75 - $6.50

Minestrone

$3.75 - $6.50

Vegetable Beef

$3.75 - $6.50

Lite Special

Cup of our soup and side salad

$6.75

Cup of Family Jewels

Lentills, Peas or Pasta Fasoola

$4.25

Our Housemade Chilli

Our Housemade Chilli

$4.50 - $7.25

Pasta Dishes

Pasta Fasoola

$9.50

Ravioli

$9.25

Spaghetti

$5.75

Stuffed Shells

$8.25

Extra's

Homemade Meatballs

$1.75

Italian Sausages

$2.75

Sauteed Hot Peppers

$4.50

monkey

Side Order Of Pasta

$3.75

Anything "Parmigian"

$4.25

Special Sauces

Cajun Mushroom

$4.00

Creamy Butter

$3.25

Garlic & Oil

$4.25

Mushroom

$3.25

Pesto

$4.00

The Family Jewels

Chicken Parmigian

$10.75

Chicken & Penne Pesto

$10.75

Eggplant Parmigian

$10.75

Lentils & Macaroni

$9.50

Linguini & Clams

$10.75

Pasta Di Manzo

$9.00

goulash

Pasta Santanesca

$11.00

Peas & Macaroni

$9.50

Shrimp Scampi

$11.00

Vegetable Lasagna

$8.25

The only "Venetian Stew"

$8.75

Seasonal (November thru March)

Sauce "To Go"

Our "Regular" Sauce

$4.75

Traditional Mushroom

$6.75

"Cajun Mushroom"

$8.75

SandwichesSandwiches Are Available On Kaiser, Kummelweck Or Fresh Italian Breead

Meatball On Italian

$3.75

Sausage On Italian

$3.75

Eggplant Parmigian

$6.50

Chicken Parmigian

$6.75

Roast Beef On Weck

$6.75

or on italian with gravy

BombersServed on an 8" roll - plain or roasted. Choice of Toppings: Our classic sauce with melted cheese or sweet peppers & onions. Or have them all, for an extra $3

Chicken Paramigian

$8.25

Eggplant Paramigian

$8.25

Meatball

$8.25

Italian Sausage

$8.25

BBQ Pork

$8.25

no topping

DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.

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