Serving: Lunch, Dinner

Alberto's Ristorante, now celebrating its 23rd anniversary, has a well deserved reputation for its Northern Italian cuisine and homemade pasta. The lounge is a great setting for a before dinner cocktail, special martini or after dinner cocktail, special martini or after dinner espresso; a jazz duo is featrued on Friday nights. Intimate fireside dining rooms provide a casually elegant experience.

Highly Recommended by the Cape Cod Times, New York Times, Boston Globe, Cape Cod Life, Cape Cod View and AAA.

Reservations are recommended.

APPETIZERS
Mussels Fra Diavolo
Fresh Stony Island mussels
sautéed in a spicy homemade
tomato basil sauce

Fried Calamari
Fresh marinated squid dipped
in corn flour batter & 
deep-fried, served with a spicy
Mayonnaise aioli sauce

Seafood Sampler
Chef's selection of
mixed seafood

Tuna Carpaccio
Peppercorn encrusted pan
seared tuna served with wasabi,
pickled ginger &  soy sauce

ENTRÉES
Surf & Turf
A choice of a 12 oz. prime
aged grilled sirloin or an
8 oz. beef tenderloin with a
lobster tail

Veal Chop Sienese
A 12 oz. grilled rib chop in a
sauce consisting of a variety
of wild mushrooms, tarragon,
tomato-demi glace; created for
mushroom lovers!

Farcite Napoletana
Eggplant stuffed with ricotta,
topped with a basil marinara
sauce &  melted cheese

Saltimbocca
Sautéed chicken breast topped
with spinach, prosciutto, sage
and fontina cheese in a
Madeira wine sauce

Seafood Alberto for Two
Sautéed 1 1/2 lb. lobster with
clams, mussels, scallops,
shrimp and calamari, served
over linguine with a choice of
Bianco, Rosso, Gorgonzola or
Fra Diavolo sauce

Rack of Lamb
Full rack marinated in garlic
&  rosemary, grilled to your
liking, served with a
port wine demi-glaze

Beef Short Rib
Braised beef short rib cooked
with celery, carrots and onions
in a Barolo wine sauce

Française Panino
Egg-battered cutlet stuffed
with five cheeses &  prosciutto,
served with a white wine
lemon butter sauce

Sole &  Shrimp Fiorentina
Egg-battered sole topped with
spinach &  fontina cheese with
sautéed shrimp in a garlic,
shallot, limoncello sauce

Scallops Gorgonzola
Homemade tagliatelli pasta
served with pan seared
scallops in a brandy cream
sauce with Gorgonzola cheese