Our Worcester menu exemplifies the knowledge and creativity of masterful chefs.

Come sample our popular "In the Hands of the Chef" appetizer - - allow our chefs to "think on their feet" and create a unique and flavorful appetizer sure to excite your appetite.

 

108 Grove Street, 3rd floor of the Northworks Building

Worcester, MA 01605

View Google Map to Rovezzi's Worcester

Phone: (508) 753.4511 Fax: (508) 753.1449

email: Sheri Bastardo

Summer Hours:

Monday - Thursday 5pm-9pm

Friday and Saturday 5pm - 10pm

Reservations are strongly recommeded

 

ANTIPASTI

Bruschetta Pomodoro

Grilled foccacia roma tomatoes, garlic, basil E.V.O.O 8

Asparago

Proscuitto and fontina wrapped fresh asparagus, roasted and accented with aged Balsamico 9

Calamari Fritti

Fried to a golden crispness and tossed with hot Italian pepper rings 10

Bruschetta al Fresco

Pan seared shrimp with garlic, green and black olives, fresh herbs, Roma tomatoes and white wie served in a crisp pasta sheet 10

Rollatini

Crispy fried eggplant rolled and stuffed with fresh mozzarella, roasted peppers and garlic spinach 10

Antipasto

"Very Abundant" marinated vegetables, Italian meats and imported cheeses 14

Ravioli Aragosta Fritti

Crispy fried lobster ravioli accented with a roasted tomato, basil and garlic aioli 12

Carpaccio

Shaved raw tenderloin, capers, red onion, arugula, Romano, crostini 12

"In the Hands of the Chef"

For adventurous "foodies" no limitations, no substitutions, No complaining!

La Casa

Our mixed green salad with Balsamic vinaigrette 7
Add crumbled gorgonzola cheese 8

Caesare

Crisp romaine, focaccia croutons, creamy dressing, Romano cheese 6

Spinaci

Baby spinach, candied pecanms and creamy raspberry orange vinaigretta topped with crumbled herb goat cheese 9 

Caprese

Vine ripe tomatoes, fresh basil, fresh mozzarella, pesto, garlic infused olive oil 8

Insalata Estiva

Mixed greens, julienne celery, carrots and fennel in a frigo cup with grilled avocados and baked gorgonzolastuffed tomatoes served with roasted tomato vinaigrette 9 

PRIMI

Pollo Arlecchino

Tender boneless chicken, roasted vegetable mélange, shell pasta and pink Romano cream 19

Risotto con Gamberi

Pan roasted shrimp with a garlic-white wine Mediteranean sauce and Romano cheese served atop herb risotto with fresh crabmeat  20

Pappardelle con Aragosta Bolognese

Wide ribbons of fresh pasta simmered in a rich Bolognese of shrimp, lobster, tomatoes fresh herbs and sherry 24

Rigatoni alla Pastora

Hearty rigatoni tossed with crumbled Italian sausage, sweet peas and ricotta cheese in a vodka infused reggiano cream 19

Capesante con Ravioli

Pan roasted scallops presented over mozzarella and basil ravioli simmered in an English pea and mascarpone cream 20

Pescatore alla Rovezzi

Shrimp, scallops, calamari, mussels, tomato, basil, linguini and spicy pomodoro sauce 24

  SECONDI

Pesce della Sera

Our Chef's presentation of the freshest market seafood priced nightly

Bistecca l'Inverno

Fire grilled Chateau of beef presented over caramelized onion and pancetta smashed potatoes and accented with
a tangy black mission fig reduction 20

Vitello Trifolate

Sauteed medallions of milk fed veal simmered with forest mushrooms, caramelized shallots and a rich Madeira wine sauce, accompanied by potato and vegetable of the evening 22 

Summer Chilean Sea Bass

 

Salmone

Fresh Atlantic salmon atop creamy lobster-sweet pea risotto presented in a roasted acorn squash and accented
with sun dried tomato pesto 22

Filetto di Manzo della Sera

Our Chef's nightly presentation of filet mignon of beef 34

Parmigianno

Veal 22   Eggplant 17   Chicken 19