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Alberto's Ristorante
Alberto's Ristorante

Alberto's Ristorante - Hyannis, MA

Serving: Lunch, Dinner

For 30 years Alberto's Ristorante has had 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 expresso. Jazz is featured on Friday nights. Intimate fireside dining rooms provide a casually elegant experience; and our outside seating is especially inviting in-season.

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

Reservations recommended.

Reserve Now on Open Table

 

Outdoor Dining Reservations Accepted Full Liquor License Entertainment Functions Facilities

Alberto's Ristorante
360 Main Street
Hyannis, MA  02601
Phone: 508-778-1770
Directions

Operating Season: Open Year Round
Hours: Daily, Lunch, 11:30am-4pm
Sunset Dinners, 4-6pm
Dinner served 'til 10pm

Appetizer Price Range: $5.95 - $14.95
Entree Price Range: $15.95 - $35.95
Special Offer

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Web site: www.albertos.net
 


Sample Menu

 APPETIZERS

 Lunch & Dinner Raw Bar
Littlenecks • Oysters • Shrimp Cocktail

Bruschetta
Homemade Meatballs
Proscuitto and Melon
Fried Calamari
Salmon or Tuna Carpaccio
Antipasto

Soups
Zuppa Di Pesce • Clam Chowder • Seafood Bisque

Salads
House • Caesar • Spinach • Tuscan • Caprese • Amalfi

Sandwiches
Meatball or Sausage Sub
Tuna Panini • Caprese Wrap
Smoked Salmon Sandwich

ENTRÉES
Lunch and dinner portions available
Served with pasta or starch & vegetable
 


Chicken & Shrimp Zingarella

with artichoke hearts, asparagus, mushrooms and tomatoes in a white wine, lemon and butter sauce

Pasta and Gnocchi
Ragu • Stuffed Gnocchi
Seafood Ravioli

Veal, Chicken or Eggplant Parmigiana
Breaded cutlet topped with tomato sauce and melted cheese

Dry Aged Beef
Eggplant stuffed with ricotta,
Sirloin, Tenderloin, Porterhouse and Short Ribs

 

Lobster - Two Pounds
Broiled, baked stuffed or
Fra Diavolo

Scampi
Sauteed jumbo shrimp with
olive oil, butter, garlic, shallots and scallions


Pork Chop with Vinegar Peppers
A center cut 14 oz grilled chop,
with vinegar peppers, roasted potatoes, garlic, white wine,
and demi glaze


Broiled Native Scrod
In a lemon, butter and
white wine sauce, topped with seasoned bread crumbs

   


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