WELCOME TO WATERFALLS

IN THE SPRING OF 2002, WATERFALLS ITALIAN CUISINE OPENED ITS DOORS AND IMMEDIATELY WAS CROWNED “THE CONSISTENT CROWD PLEASER”, BY YOU, OUR LOYAL CUSTOMERS.  THE SUCCESS OF THE FAMILY OWNED RESTAURANT IS SIMPLE.  GREAT FOOD AND ATTENTIVE SERVICE AT MODERATE PRICES.  THE ROMANTIC SETTING WITH HAND PAINTED MURALS AND WALLS, CRISP LINEN TABLECLOTHS, ELEGANT CHANDELIERS AND A UNIQUE BAR WRAPPED WITH STONE INSPIRED THE ZAGAT SURVEY TO QUOTE US AS “PRETTY” AND “TRANQUIL.”

THE STAFF AT WATERFALLS TAKES GREAT PRIDE WITH ACCOMMODATING OUR PATRONS AND MAKING YOU FEEL AT HOME.  WE WILL CONTINUE TO OFFER A “LARGE VARIETY OF DISHES” AT A “FAIR PRICE” AND PROMISE THAT THE FOOD WILL BE “CONSISTENTLY GOOD.” THE MENU WAS DESIGNED TO HAVE OUR PATRONS EAGER TO TRY ALL OF OUR DISHES AND TO PLEASE THE MOST CRITIQUING PALATE.  OUR STAFF IS PREPARED TO ASSIST YOU WITH ANY SPECIAL REQUEST YOU MAY HAVE TO BETTER YOUR DINING EXPERIENCE.

IN CONCLUSION WE WOULD LOVE TO THANK ALL OF OUR PATRONS FOR MAKING WATERFALLS THE PLACE THAT IT IS.  WE WILL CONTINUE TO COOK WITH THE FINEST INGREDIENTS AND THE FRESHEST OF PRODUCE TO BRING OLD WORLD RECIPES BACK TO MAKE YOUR OCCASION A TASTEFUL ONE.

BUON APPETITE

WATERFALLS ITALIAN CUISINE

TRADITIONAL ANSTIPASTO

BAKED CLAMS OREGANATO RICEBALL ALLA VODKA

MOZZARELLA IN CARROZZA FRIED CALAMARI

SPIDINI ALLA ROMANO SHRIMP COCTAIL

LUMP CRABMEAT COCKTAIL EGGPLANT ROLLATINI

CHEF’S SPECIAL ANTIPASTO

CALAMARI OREGANATO

PAN SAUTEED CALAMARI WITH SEASONED BREADCRUMBS, GARLIC AND OLIVE OIL

WATERFALLS CARROZZA

STUFFED WITH PROSCIUTTO, FRESH MOZZARELLA AND SUNDRIED TOMATOES

WATERFALLS ASPARUGUS SEASONAL

BAKED ASPARUGUS TOPPED IN A SWEET AMARETTO SAUCE WITH FRESH MOZZARELLA AND BREADCRUMB

STUFFED ARTICHOKE

A MUST TRY!

HOT ANTIPASTO

BAKED CLAMS, FRIED SHRIMP, EGGPLANT ROLLATINI, STUFFED PEPPER AND STUFFED MUSHROOM

COLD ANTIPASTO

FRESH MOZZARELLA, ROASTED PEPPERS, GRILLED EGGPLANT, PROVOLONE AND SOPRESSATTA

HOT VEGETABLE ANDTIPASTO

A SAMPLE OF FRIED ZUCCHINI, STUFFED MUSHROOM, EGGPLANT ROLLATINI, EGGPLANT PARMIGIANA AND

STUFFED PEPPER

WATERFALLS BRUSCETTA

DICED TOMATO, HOT CHERRY PEPPERS, RED ONIONS, FRESH MOZZARELLA AND ARTICHOKE HEARTS

STUFFED MUSHROOMS

CHOICE OF SAUSAGE MEET OR CRABMEAT

ZUPPA DI MUSSELS

SAUTE IN RED, WHITE OR MARECHIARA SAUCE

ZUPPA DI CLAMS

SAUTE IN RED, WHITE MARECHIARA SAUCE

FAMILY STYLE HOT EXTRAVAGANZA (FEEDS 4-5 PEOPLE)

BAKED CLAMS, EGGPLANT ROLLATINI, EGGPLANT PARMIGIANA, RICEBALLS, FRIED SHRIMPS, FRIED CALAMARI

FRIED ZUCCHINI AND MOZZARELLA CARROZZA

FAMILY STYLE COLD EXTRAVAGANZA (FEEDS 4-5 PEOPLE)

IMPORTED SOPRESSATTA, PROSCIUTTO, KALAMATA OLIVES, PROVOLONE, ROASTED PEPPERS, FRESH

MOZZARELLA AND SLICED TOMATOES

INSALATA

INSALATA CAPRESE

FRESH MOZZARELLA, ROASTED PEPPERS AND SLICED TOMATO WITH BALSAMIC

DRESSING

CAESAR SALAD

ROMAINE HEARTS TOSSED WITH HOMEMADE CREAMY CAESAR DRESSING AND

PARMIGIANA SHAVINGS

EVERYTHING SALAD

ROMAINE HEARTS TOSSED WITH MUSHROOM, ROASTED PEPPERS, DICED PROVOLONE,

DICED TOMATOES, RED ONION, CUCUMBER, ARUGALA, ENDIVE AND RADICCHIO WITH

BALSAMIC DRESSING

TRI-COLOR SALAD

ARUGALA, ENDIVE AND RADICCHIO WITH RED ONIONS AND BALSAMIC DRESSING

FRUTTI DI MARE

FRESH CHILLED SEAFOOD SALAD TOSSED WITH GARLIC, OLIVE OIL AND LEMON

HOUSE SALAD

ROMAINE HEARTS, CUCUMBER, TOMATO, MUSHROOMS, BLACK OLIVES, RED ONIONS

AND ITALIAN VINEGARETTE

ZUPPE

STRACCIATELLA – PASTA FAGOLI – ESCAROLE & BEANS – CHICKEN SOUP

“ON THE SIDE”

PASTA

EGGPLANT SICILIANO

DICED EGGPLANT WITH FRESH MOZZARELLA, PULP TOMATO, GARLIC AND SHERRY WINE

FILETTO DI POMODORO

RICH PULP TOMATO SAUCE SAUTEED WITH ONIONS, PROSCIUTTO, BUTTER AND SHERRY WINE

CLAM SAUCE

CHOPPED LITTLE NEC CLAMS IN RED, WHITE OR MARECHIARA SAUCE

PASTA ANTONIO

CHICKEN, SAUSAGE, MEAT, BROCCOLI, SUNDRIED TOMATOES AND ZUCCHINI IN A SHERRY WIME AND BUTTER

SAUCE

ORCHIETTO DI BROCCOLI DI RABE

LITTLE EARS TOSSED WITH SAUTEED BROCCOLI DI RABE AND SAUSAGES MEAT

ZUPPA DI CLAMS

SAUTEED IN RED, WHITE OR MARECHIARA SAUCE OVER PASTA

ZUPPA DI MUSSELS

SAUTEED IN RED, WHITE OR MARECHIARA SAUCE OVER PASTA

PASTA ALLA VODKA

ADD CHICKEN ADD SHRIMPS

PASTA ALLA PRIMAVERA

JULIENNE CUT VEGETABLES IN A CLEAR WHITE WINE BROTH WITH GARLIC

BOLOGNESE ALLA VODKA

MEAT SAUCE ALLA VODKA WITH ONIONS, PEAS AND A TOUCH OF TOMATO SAUCE

WATERFALLS LASANGA

THICK LAYERS OF SAUSAGE MEAT, PARMIGIANA CHEESE AND TOMATO SAUCE

PASTA CHOICES: SPAGETTI, LINGINI, PENNE, ZITI, RIGATONI OR ANGEL HAIR

FANCY PASTAS AVAILABLE AT ADDITIONAL COSST

TRADITIONAL ENTRÉE

CHICKEN – VEAL – SHRIMP

PARMIGIANA – TOMATO SAUCE AND MOZZARELLA

PIZZAIOLA – MUSHROOMS, SHERRY WINE AND PULP TOMATO

FRANCESE – LEMON, BUTTER AND WHITE WINE

MARSALA – PROSCIUTTO, MUSHROOMS, BUTTER AND MARSALA WINE

INFERNO – HOT CHERRY PEPPERS, GARLIC AND BUTTER SAUCE

POLLO VITELLO GAMBERO

EGGPLANT PARMIGIANA

ENTREES SERVED WITH PASTA IN SAME SAUCE!

CHEF’S CREATIONS

“POLLO SALTIMBOCCA” – CHICKEN TOPPED WITH PROSCIUTTO AND MOZZARELLA IN A SHERRY WINE AND BUTTER SAUCE SERVED WITH VEGATABLE AND POTATION

“POLLO DI ALMOND” – CHICKEN STUFFED WITH RICOTTA AND SAUSAGE MEAT IN A LIGHT WINE SAUCE WITH ALMONDS AND BUTTER.  SERVED WITH VEGETABLE AND POTATIO

“POLLO ALLA CARCIOFFI” – CHICKEN, ARTICHOKE HEARTS AND SUNDRIED TOMATOES IN A BLUSH CREAM SAUCE SERVED OVER RIGATONI PASTA

“POLLO ALLA VODKA” – EGG-BATTERED CHICKEN BREASTS TOPPED WITH FRESH MOZZARELLA AND CREAMY VODKA SAUCE OVER RIGATONI PASTA

“RAVIOLI UBRIACHI” – CHEESE RAVIOLI AND FRIED CHICKEN BITES TOPPED WITH FRESH MOZARELLA AND CREAMY VODKA SAUCE

“SCARPARIELLO” ON THE BONE – SAUTEED WITH SAUSAGE LINKS, LEMON, BUTTER AND WHITE WINE SERVED WITH VEGETABLE AND POTATO

“POLLO AMALFITANO” – CHICHEN BREAST STUFFED WITH ROATED PEPPERS, PROSCIUTTO AND FRESH MOZZARELLA OVER A MUSHROOM BUTTER SAUCE WITH ZITI PASTA

“POLLO SOLEGGIATO” – CHICKEN BREAST STUFFED WITH SUNDRIED TOMATOES AND PROVOLONE IN A CREAMY CARBONARA SAUCE (PANCETTA, ONIONS AND CREAM) OVER ANGEL HAIR PASTA

“COTOLETTA A MODO” – BAKED CHICKEN BREAST TOPPED WITH PULP TOMATO AND SEASONED BREADCRUMBS SERVED WITH MIXED SALAD, VEGETABLE AND POTATO

“COSTOLETTA MALALINA” – PAN SEARED PORK CHOPS IN A CREAMY HOT CHERRY PEPPER SAUCE WITH GARLIC SERVED WITH VEGETABLE AND POTATO

“LAMB DI AMARETTO” – PAN SEARED NEW ZEALAND RACK OF LAMB SERVE WITH SWEET AMARETTO DIPPING SAUCE, SERVED WITH VEGETABLES AND POTATO

“BISTECCA INFERNO” – SHELL STEAK TOPPED IN A CREAMY HOT CHERRY PEPPER SAUCE WITH GARLIC.  SERVED WITH VEGATABLE AND POTATO

“BISTECA CASCATE” – MARINATED SHELL STEAK SERVED WITH STEAK FRIES, EVERYTHING SALAD AND VEGETABLE

“VITELLO ABBUFFATO” – NATURAL VEAL CHOP STUFFED WITH SAUSAGE MEAT, PROSCIUTTO,  BREADCRUMBS, AND FRESH MOZZARELLA IN A MARSALA WINE SAUCE  WITH MUSHROOMS SERVED WITH VEGETABLE AND POTATO

“VITELLO SALTIMBOCCA” – VEAL MEDALLIONS TOPPED WITH PROSCIUTTO AND MOZZARELLA IN A CREAMY SHERRY WINE AND BUTTER SAUCE WITH VEGETABLE AND POTATO  

CHEF’S CREATIONS

“VITELLO DI VICO” – VEAL ROLLATINI STUFFED WITH PROVOLONE AND SPINACH IN A MARSALA  WINE SAUCE WITH PROSCIUTTO AND MUSHROOMS OVER ANGEL HAIR PASTA

“VITELLO DANTE” – VEAL MEDALLIONS TOPPED WITH FRESH MOZZARELLA, PROSCIUTTO, PEAS AND MUSHROOMS IN A SHERRY WINE AND BUTTER SAUCE OVER BOWTIE PASTA

“VITELLO PICCATA” – VEAL MEDALLIONS SAUTEED WITH CAPERS, LEMON, WHITE WINE AND BUTTER. SERVED WITH VEGETABLE AND POTATO

“VITELLO PANCETTA” – VEAL TOPPED WITH ITALIAN BACON, PEAS AND ONIONS IN A SHERRY WINE CREAM SAUCE SERVED WITH VEGETABLE AND POTATO

“TWIN TAILS” – TWIN BRAZILLIAN ROCK LOBSTER TAIL TOPPED WITH SEASONED BREADCRUMBS  SERVED WITH VEGETABLE AND POTATO           MARKET PRICE

“SEAFOOD FRA DIAVOLO” – CLAMS, MUSSELS, SHRIMP AND CALAMARI IN A SPICY PULP TOMATO SAUCE OVER LINGUINI

“SEAFOOD LUCIANO” – CLAMS, MUSSELS, SHRIMP AND CALAMARI IN A CLEAR WINE BROTH WITH OVER LINGUINI

“GAMBERO BELLO” – JUMBO SHRIMP STUFFED WITH SEASONED CRABMEAT AND BREADCRUMBS TOPPED IN A LEMON, GARLIC AND BUTTER SAUCE. SERVED WITH VEGETABLE AND POTATO

“GAMBERO CONTI” – JUMBO SHRIMP, ASPARAGUS AND ROASTED PEPPERS TOPPED IN A BLUSH  

CREAM SAUCE WITH A SPLASH OF CHAMPAGNE OVER RISOTTO

“GAMBERO SCAMPI” – SHRIMP SAUTEED WITH GARLIC, LEMON, BUTTER AND WHITE WINE. SERVED WITH VEGETABLE AND POTATO

“SEAFOOD MEDITERRANEAN” – CLAMS, MUSSELS AND SHRIMP SAUTEED WITH PULP TOMATO,  HOT CHERRY PEPPERS AND GARLIC OVER RISOTTO

“SOGLIOLA VERSACE” – BROILED STUFFED FILET OF SOLE WITH SEASONE CRABMEAT AND BREADCRUMBS WITH GARLIC, LEMON, AND BUTTER SAUCE.  SERVED WITH VEGETABLE AND POTATO

“SOGLIOLA OREGANATO” – BROILED FILET OF SOLE TOPPED WITH SEASONE BREADCRUMBS AND OLIVE OIL.  SERVED WITH VEGETABLE AND POTATO

“SALMON DI CONGAC” – PAN SEARED SALMON TOPPED IN A CREAMY COGNAC DIJON MUSTARD

SAUCE ON A BED OF ITALIAN RISOTTO

“SCALOPPINE DI MARE” – BAKED SEA SCALLOPS SERVED OREGANATO STYLE WITH VEGETABLE AND POTATO