Sirabella's Menu and Prices

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Italian

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NY

Sirabella's Menu

Last Update: 2025-03-14


Hot Appetizers

Fried Calamari

$7.95

Fried Zucchini

$4.95

Grilled Eggplant And Zucchini

$4.95


Cold Appetizers

Beef Carpaccio

$7.95

garnished with parmesan chips and virgin olive oil.

Mozzarella Fresca

$6.95

homemade mozzarella, olive oil, basil, and roasted peppers.


Soup

Tortellini Soup

$4.50

Minestrone

$4.50

Stracciatella

$4.50


Salad

Arugola, Endive, And Radicchio

$6.95

with goat cheese and raisins.

Sliced Tomatoes, Onions And Gorgonzola

$6.50

Caesar Salad

$6.50

Grilled Chicken Salad And Fresh Mozzarella

$8.95

with olive oil and balsamic vinegar.


Sandwiches

Eggplant Parmesan

$6.50

Grilled Chicken

$6.95

with sauteed onions, mushrooms, and tomatoes.


Pasta

Spaghetti Alla Napoletana

$9.95

light tomato sauce, garlic, fresh basil, and olive oil.

Linguine Con Vongole

$16.95

fresh clams in a red or white sauce.

Capellini Primavera

$10.95

angel hair and fresh vegetables.

Eggplant Or Meat Lasagna

$10.95

layered pasta, ricotta cheese.


Pizzacreate your own with regular toppings at $1.95 extra for each.

Small 10" Gourmet Thin Crusted Pizza

$8.50

tomato and mozzarella.

Large 16" Pizza

$10.95

tomato and mozzarella.


Chicken

Breast Of Chicken Parmesan Crust

$13.95

in a green and pink peppercorn sauce with julienne red and yellow peppers, lemon, and white wine.

Chicken Piquante

$13.95

stuffed with spinach, sun-dried tomatoes, and smoked mozzarella in a piquante sauce.


Veal

Veal Chop Valdostana

$26.95

prosciutto and fontina cheese grilled with fresh lemon.

Osso Buco

$21.95

light vegetable sauce on a bed of risotto with saffron.


Fish

Grilled Salmon

$17.95

norwegian salmon topped with a light tarragon sauce.

Filet Of Sole

$17.95

with capers, tomatoes, pine nuts, and shitake mushrooms, served over savoy cabbage.


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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