Odyssey Italian Restaurant & Wine Bar



Antipasto

Bruschetta Di Anchovies - 12

Italian Baguette toasted then brushed with pesto and topped with Sicilian anchovies.


Fresh Mozzarella Tomato Basil - 15

Thick-cut mozzarella, ripe Roma tomato, and sweet basil. Drizzled with salt, pepper, balsamic reduction, and olive oil.


Italian Fried Calamari - 15

Lightly floured and fried.

Finished with fresh lemon juice and garlic salt.

 

Green Lip Mussels - 15

Green Lip Mussels smothered in a tomato basil seafood broth.


Sausage, Peppers, Onions - 15

Pork sausage, fire roasted red peppers, onions, and garlic.

Served in our famous marinara sauce with Italian herbs and spices.


Sicilian Rice Balls - 12

Four risotto balls stuffed with green peas, mozzarella, parmesan, and gorgonzola.

Fried and served with a side of marinara sauce.

 

Clams and Mussels - 18

Fresh steamed clams and mussels in a garlic white wine seafood broth.


Melon and Prosciutto - 12

Seasonal melon wrapped with prosciutto ham.

Drizzled with balsamic reduction and gorgonzola crumbles.


Fried Cheese Ravioli - 10

Ricotta stuffed ravioli served with a side of marinara sauce.


Crab Meat Stuffed Mushrooms - 15

Drenched in lemon butter white wine garlic sauce.



Pasta

Shrimp Palermo - 24

Seven Tiger Shrimp, pan-seared with Roasted Garlic, Olive Oil, Lemon Zest, Petite Tomatoes, Green peas, and fresh Basil served over Linguini Pasta.

Fettuccine Alfredo - 17

Home-made creamy Alfredo Sauce with Parmesan Cheese, tossed in Fettuccine Pasta.


Fettuccine Carbonara - 19

Olive Oil simmered Prosciutto Ham, Green Peas, and Shallots, in our Home-made creamy Alfredo Sauce with Parmesan Cheese, tossed in Fettuccine Pasta.


Fettuccine or Penne Bolognese - 19

Sicilian Recipe of Lean Ground Beef, Peas, and Carrots, slow-cooked in a Marinara Red Wine Sauce, with hints of Cinnamon and Nutmeg, topped with fresh Ricotta Cheese.


Penne Rustica - 19

Fire-Roasted Red Bell Peppers, Garlic, Onion, Chicken, and Sausage, in a Rose Sauce with Marinara, and a Splash of Cream, then topped with Ricotta Cheese.


Spaghetti with Meatballs Or Sausage - 19

Smothered in our family recipe Marinara Sauce.


Cappellini Pomodoro and Basil - 17

Cappellini Pasta tossed with fresh Roma Tomato, Garlic, Basil, Olive Oil, Pomodoro Fresco Sauce.


Bowtie Gorgonzola - 17

Creamy Gorgonzola Cheese sauce with Sun-dried Tomatoes.


Gnocchi di Patate - 19

Homemade Gnocchi with Potato Flour, served with your choice of Pesto or Tomato Basil Sauce.


Bowtie Pasta Primavera with Seasonal Vegetables - 19

Portobello Mushroom, Eggplant, Zucchini, Squash, Peas, Carrots, Green Beans, and White Cauliflower, in a Rose Sauce with Marinara, and a Splash of Cream.


Ricotta Cheese Tortellini - 18

Basil Pesto Cream Sauce.


Add any Sausage - 6, Meatball - 6,

Chicken - 6, Shrimp - 8, Lobster - 10, Clams or mussels - 8, Salad - 3


All Entrees Come With Bread and Small Caesar Salad.



Seafood

Lobster Fra Diavolo - 38

Tender Chunks of Maine Lobster tossed in a Spicy Seafood Tomato Basil Sauce with Sicilian Marinated Zesty Pepperoncini and Fresh Garlic over Linguine Pasta.


Shrimp Fra Diavolo - 28

Pan Seared Tiger Shrimp in a Zesty Marinara Sauce, with Jalapeno Peppers and Red Chili Flakes, tossed in Linguine Pasta. Spice can be modified to personal preference.


Shrimp Scampi - 28

Pan Seared Tiger Shrimp in a White Wine, Garlic, Butter Sauce with Yellow Squash and Cherry Tomatoes.

Served over a bed of Linguine Pasta.


Shrimp, Scallops, and Artichokes, Pesce Fresco - 32

Shrimp, Scallops, and Artichoke Hearts in a light Seafood Cream sauce, served over a bed of Fettuccine Pasta, topped with Roasted Garlic, and White Wine sautéed Spinach.


Shrimp, Mussels, and Clams, Seafood Pescatore - 32

Served over a bed of Linguine Pasta, with choice of White or Red Seafood Sauce.


Linguine and Clams - 28

East Coast Baby Clams steamed in Roasted Garlic White Wine Olive Oil Sauce with your choice of White or Red Seafood Sauce.



Fisherman’s Platter - 40

Pan Seared Calamari, Salmon, Shrimp, Mussels, Clams, and Scallops, Served over a bed of Linguine Pasta, with choice of White or Red Seafood Sauce.




Ravioli

Lobster Ravioli - 28

Homemade Ravioli filled with Lobster Meat.

Served in a Rose Sauce with Marinara, and a Splash of Cream, with Pan Seared four Tiger Shrimp.


Portobello Mushroom Ravioli - 21

Large Ravioli filled with Portobello Mushrooms served in Creamy Wine Reduction Sauce.


Spinach Ravioli - 21

Ricotta Cheese and Spinach Filling.

Homemade Ravioli filled with Spinach, served with our Marinara spinach sauce.


Squash Ravioli - 21

Homemade Ravioli filled with yellow squash, served in our Pesto Cream Sauce.



Sicilian Specialties

Executive Chef Ignazio Mulei

Osso Buco Siciliano - 38

Bone-in, slow roasted veal shank smothered in a Nero d’Avola reduction sauce.

Served with roasted potatoes and vegetables on the side.


Veal Braciole - 32

Old World Veal Scallopini recipe stuffed with Mozzarella, Provolone, Genoa Salami, Prosciutto Ham, and Spinach braised in the oven with Raisin Marinara Sauce.

Served with a side of Bowtie Pasta and Vegetables.


* Aged Ribeye Steak (Godfather) - 40

16/20 oz. Grilled Ribeye Steak marinated in Lemon, Rosemary, Olive Oil, and Roasted Garlic, Butterfly cut and Perfect for Two.

Served with roasted potatoes and sautéed spinach.


*Colorado Rack of Lamb - 40

Half-rack of Sicilian Lemon and Olive Oil marinated, Tender Lamb smothered in Red Wine Mushroom Reduction Sauce with hints of Rosemary.

Served with Roasted Potatoes and Sautéed Garlic Spinach.


Eggplant Rollatini - 22

Sliced Eggplant stuffed with Mozzarella, Sun-Dried Tomato, and Basil braised in the oven with Marinara Sauce with melted Provolone on top.

Served with cappellini pasta in a pomodora fresco sauce and vegetables on the side.


Chicken or Veal Saltinbocca – 25/28

Pan-seared Prosciutto Ham in a Creamy Dijon Mustard Sauce with Chicken or Veal topped with melted Provolone.

Served with Fettucine Pasta in a Saltinbocca Sauce with Vegetables on the side.


Chicken or Veal Picatta – 25/28

Tangy White Wine Sauce with Capers, Artichokes, and Portobello Mushrooms.

Served with Fettucine Pasta in Picatta Sauce with Vegetables on the side.


Chicken or Veal Marsala – 25/28

Sweet and light Creamy Marsala Wine Sauce with Prosciutto Ham and Portobello Mushroom.

Served with Fettucine Pasta in Marsala Sauce with Vegetables on the side


Eggplant, Chicken, or Veal Parmesan – 22/25/28

Smothered in our homemade Marinara Sauce and topped with melted Provolone.

Served with Fettucine Pasta in Marinara Sauce and Vegetables on the side.

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.


Dessert

$15 for 2 or $30 for 4 Banana Foster

Tableside flambé with banana liquor, amaretto, and white rum

served over vanilla ice cream.



Chef's Features

Executive Chef Ignazio Mulei

Atlantic Cod- 24

Atlantic Cod pan seared with baby tomatoes, fresh rosemary, Kalamata olives and capers, and served over bed of capellini pasta


Orange Roughy - 28

Grilled orange roughy marinated Sicilian style with rosemary, lemon, white wine and basil, topped with two tiger shrimp, served over risotto and jumbo asparagus

 

Salmone Al Cartoccio - 28

Alaskan Salmon over Linguine and Spinach topped with baby tomatoes, Kalamata olives, Rosemary, Capers and splash of Sambuca wrapped in foil

 

Tuscan Veal Cannelloni - 22

Fresh semolina pasta sheet rolled up with ground seasoned veal topped with mushrooms and red wine reduction and melted provolone and served with sautéed garlic spinach.

 

Lasagna Al Forno - 20

Homemade baked lasagna, bolognese meat sauce with ricotta and provolone

 

Penne al a Stolichnaya - 20

San Marzano tomatoes, prosciutto, splash of vodka and a touch of cream

 

Ravioli Gorgonzola - 20

Homemade cheese ravioli served in our gorgonzola cream sauce and sundried tomatoes

 

Orecchiette di Bari - 20

Orecchiette pasta served with homemade sausages, broccoli florets, and shaved parmesan in our tomato sauce

 

Farfalle al Lemoncello - 22

Bowtie pasta, shrimp, lemon zest, lemon juice and a touch of cream

 

 

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