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Esposito's Italian Restaurant And Bar

14306 N Dale Mabry Hwy, Tampa, FL 33618

Cuisine: Italian

Food: No ratings yet

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Menu

Appetizer

  • Antipasto SicilianoProsciutto, Sopressata, Salame, Provolone, Mozzarella, Gorgonzola, pickled tomatoes, peppers, olives, artichokes, and a fig spread served with crostini.
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  • AranciniOriginating in 10th century Sicily and traditionally served during the Feast of Santa Lucia, this is Sicilian street food at its finest. Balls of risotto rolled, stuffed, and fried with ground beef, peas, and Sicilian caciocavallo cheese. Served with a side of marinara sauce.
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  • Baked Clams OreganataFresh Middleneck Clams baked with parmesan and oregano bread crumbs, lemon, and our famous garlic butter.
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  • Bruschetta Style Caponata SicilianoThis recipe is an intro into the soul of Sicily and all of the Greek, Spanish, and Arabic influences that helped shape Sicilian cuisine over the past 20 centuries.... Eggplant, capers, olives, peppers, and raisins marinated in a Sicilian sweet and sour sauce served "bruschetta style" over toasted crostini bread.
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  • Caponata SicilianoEggplant, capers, olives, peppers, and raisins marinated in a Sicilian sweet and sour sauce served "bruschetta style" over toasted crostini bread.
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  • Eggplant RollatiniEggplant rolled and stuffed with ricotta and topped with melted mozzarella cheese and marinara sauce.
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  • Fried Artichoke HeartsServed with a pesto aioli and finished with a balsamic reduction.
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  • Fried CalamariServed with a roasted red pepper aioli and marinara sauce.
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  • Fried Mozzarella CarrozzaA Southern Italian classic humbly originating from the necessity peasants had to re-use extra provisions (in this case eggs, cheese, and bread) thus giving birth to the "Neapolitan Fried Cheese Sandwich". Served with a side of marinara for dipping.
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  • Gorgonzola ChipsHouse cut potato chips topped with our delicious gorgonzola cream sauce, bacon, and a balsamic reduction.
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  • Mussels PosillipoFresh Mussels sautéed in your choice of a tomato seafood broth or a white wine garlic sauce. Served with toasted crostini bread.
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  • Octopus Di PugliaGrilled octopus, arugula, squid ink vinaigrette, pickled tomatoes, caramelized fennel, and fried capers.
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  • Paulie's Pulpo StewOctopus, sausage, white kidney beans, pepperoncini peppers and olives in a sweet and sour tomato Sicilian broth.
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  • Santa Lucia Stewed OctopusLuciana style is so named from the ancient district of Santa Lucia Napoli. Grilled octopus, sausage, kidney beans, pepperoncini peppers and olives in a sweet and sour tomato broth. Served with bruschetta style toast.
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  • Scallop CupcakesPan-seared scallops, mint pesto, honey truffle mousse garnished with fried mint leaves and toasted pine nuts.
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Salad & Soup

  • BurrataFresh creamy burrata, tomatoes, Genovese pesto, cracked black pepper. Served with Bruschetta style toast. Finished with a balsamic reduction.
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  • CaesarRomaine, Parmesan cheese, croutons, and cracked black pepper.
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  • Escarole (Scharol) and BeansReal Italian peasant soup here... Escarole, cannellini beans, garlic, and chicken broth, little parmesan cheese.. Simple and delicious.
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  • House Salad and Bread
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  • Octopus and ArugulaGrilled Octopus, cherry tomatoes, caramelized onions, arugula finished with a squid ink vinaigrette.
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  • Pasta FagioliRocco's NY recipe... Ditalini pasta, cannellini beans, bacon and onions in a tomato broth.
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  • SpinachFresh spinach, bacon, gorgonzola, and walnuts served with a raspberry vinaigrette.
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  • Tortellini en BrodoCheese tortellini simmered in a veal shank broth finished with parmesan cheese.
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Entree

  • Aunt Mima's RisottoPaulie learned to cook this style of risotto "Con Patata" from his Great Aunt Mima while visiting with her and the Esposito cousins in their hometown of Formia, Italy. Risotto, sliced sausage, potatoes, white Tuscan beans, and bacon finished with a splash of tomato sauce and shaved Pecorino Romano.
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  • Beef Braciole Neapolitan StyleThe most sentimental of all Old World Italian dishes... Beef pounded, rolled, and stuffed with prosciutto, raisins, pine nuts, and an egg and herb stuffing, cooked for 3 hours in our tomato sugo served over rigatoni.
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  • Bucatini AmatricianaOriginating in the town of Amatrice this is one of the best known pasta sauces in Roman cuisine. Bucatini pasta tossed with cured pork, onions, and San Marzano tomatoes, with a touch of red pepper flakes, finished with shaved parmesan. The Italian government has certified this dish with a PAT stamp... the highest qualification for traditional Italian food.
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  • Butternut Squash RavioliSucculent butternut squash ravioli tossed with cream and topped with zucchini and truffle oil.
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  • Cavatelli (Gavadeel) Sausage N' Broccoli RabeSmall pasta shells tossed with garlic, EVOO, white wine, broccoli rabe, sausage and roma tomatoes, finished with parmesan cheese.
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  • Cavatelli Sausage N' Broccoli RabeSmall pasta shells tossed with garlic, EVOO, white wine, broccoli rabe, sausage and roma tomatoes, finished with parmesan cheese.
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  • Chicken RollatiniChicken rolled and stuffed with sliced ham and mozzarella cheese topped with mushrooms in a Marsala cream sauce.
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  • Chicken ScarparielloThis style of cuisine was made famous throughout Campania by busy shoemakers throwing together a fast, hearty lunch. Chicken sauteed with sausage, potatoes, mushrooms, olives, and pepperoncini peppers in a sauce made from butter and balsamic vinegar
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  • Chicken Scarpariello "Shoemakers Style"This style of cuisine was made famous throughout Campania by busy shoemakers throwing together a fast, hearty lunch. Chicken sauteed with sausage, potatoes, mushrooms, olives, and pepperoncini peppers in a sauce made from butter and balsamic vinegar
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  • Crab EnchilauPaying homage to my Tampa Sicilian Paisanos... Fresh lump crabmeat tossed with linguine in a slightly spicy marinara sauce.
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  • Famous FiocchiTruly a one of a kind... 4 cheese and pear stuffed pasta purses tossed in a Moscato crèam sauce and topped with prosciutto and asparagus, finished with a balsamic reduction. This is... "The Perfect Bite"
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  • Fettuccine CarbonaraFettuccine pasta tossed with guanciale (cured pork) onions, and cream finished with egg yolk, pecorino romano and cracked black pepper.
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  • FranceseEgg-dipped and pan fried in a lemon white wine sauce.
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  • Francese ChickenEgg-dipped and pan fried in a lemon white wine sauce.
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  • Francese VealEgg-dipped and pan fried in a lemon white wine sauce.
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  • Frankie's BowtieBowtie pasta tossed with sun-dried tomatoes, asparagus, mushrooms and caramelized onions in a roasted garlic cream sauce.
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  • Gnocchi Ala SorrentinaOriginating on Italy's Amalfi Coast in the town of Sorrento. Gnocchi tossed in a light marinara sauce and baked with fresh basil, sweet San Marzano tomatoes and creamy fresh mozzarella cheese.
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  • Gnocchi BologneseSauce made from ground veal, pork, and beef simmered in red wine and our house tomato sauce finished in the pan with a touch of cream.
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  • GorgonzolaBacon, white wine and a delicious gorgonzola cream sauce served with gnocchi.
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  • Gorgonzola ChickenBacon, white wine and a delicious gorgonzola cream sauce served with gnocchi.
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  • Gorgonzola VealBacon, white wine and a delicious gorgonzola cream sauce served with gnocchi.
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  • Grandma Esposito's Eggplant ParmIt's Thursday night and in our family that means Grandma Esposito is making eggplant parmigiana so pull up a chair at Grandma's table and enjoy this family favorite. Served with a side of spaghetti. Mangia bene!
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  • Grandma Ricasola's Lasagna3rd generation lasagna recipe. She was a Ricasola who married a Moderelli whose daughter married a Varsalona whose mother was Grandma Esposito.... Capiche!?
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  • Grandma's Gravy MeatsPlatter of meatballs, sausage and boneless braised pork.
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  • Grandma's Sunday FeastIt's Sunday at 3 o'clock, the sugo has been cooking for hours and in most Italian American families that means one thing... DINNER! Boneless braised pork, meatballs and sausage are served over a bed of rigatoni with our Sunday tomato sugo! Extra loaf of bread, side of sauce for dipping, side of ricotta accompany your feast.
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  • Grouper and Shrimp FranceseFresh grouper and 2 jumbo shrimp egg dipped and pan fried in a lemon white wine sauce served over spaghetti.
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  • Grouper PuttanescaFresh grouper pan seared with olives, capers, roma tomatoes, anchovies, and a touch of red pepper in a seafood marinara sauce served over linguine.
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  • Linguine Clam SauceFresh Middleneck whole clams sautéed with chopped clams, olive oil, and white wine tossed with linguine.
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  • Lobster RavioliSautéed with fresh basil, roma tomatoes and lemon in a pink seafood cream sauce.
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  • MarsalaMushrooms, marsala wine, beef stock reduction.
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  • Marsala ChickenMushrooms, marsala wine, beef stock reduction.
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  • Marsala VealMushrooms, marsala wine, beef stock reduction.
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  • Mediterranean Sea BassCrispy WHOLE fish, escarole, cannellini beans, garlic, fingerling potatoes, chicken stock and evoo.
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  • ParmigianaBreaded and baked cutlets marinara sauce, melted mozzarella cheese.
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  • Parmigiana ChickenBreaded and baked cutlets marinara sauce, melted mozzarella cheese.
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  • Parmigiana VealBreaded and baked cutlets marinara sauce, melted mozzarella cheese.
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  • PicattaPan sautéed with capers, white wine, and lemon.
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  • Picatta ChickenPan sautéed with capers, white wine, and lemon.
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  • Picatta VealPan sautéed with capers, white wine, and lemon.
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  • Ribeye GorgonzolaBacon, white wine, gorgonzola cream sauce served with gnocchi.
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  • Rigatoni, Sausage, N' PeppersRigatoni pasta tossed with Italian sausage, onions and peppers in our homemade tomato sugo.
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  • Saltimbocca ChickenLayered with proscuitto, fresh sage, and mozzarella cheese over a bed of spinach in a marsala wine sauce.
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  • Saltimbocca NY"NY Style"Layered with proscuitto, fresh sage, and mozzarella cheese over a bed of spinach in a marsala wine sauce.
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  • Saltimbocca NY"NY Style" ChickenLayered with proscuitto, fresh sage, and mozzarella cheese over a bed of spinach in a marsala wine sauce.
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  • Saltimbocca NY"NY Style" VealLayered with proscuitto, fresh sage, and mozzarella cheese over a bed of spinach in a marsala wine sauce.
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  • Saltimbocca VealLayered with proscuitto, fresh sage, and mozzarella cheese over a bed of spinach in a marsala wine sauce.
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  • Scallops SambucaPan seared scallops tossed with bacon, caramelized onions, and bowtie pasta in a pink Sambuca cream sauce.
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  • Shrimp ParmigianaBreaded jumbo shrimp baked with melted mozzarella cheese and tomato sauce served with a side of spaghetti tomato sauce.
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  • Shrimp ScampiFresh jumbo shrimp sautéed with evoo, garlic, white wine, and fresh herbs tossed with linguine.
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  • Spaghetti and MeatballsRocky "Rocco" Varsalona has been making his famous meatballs since he opened his first restaurant in 1970. 25 restaurants and nearly 800,000 meatballs later we are still hand rolling the same great recipe! Served over spaghetti tomato sauce and topped with our favorite Sicilian cheese, Cacciocavallo!
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  • St. Josephs Spaghetti Aglio E OlioTraditionally served on The Feast Day of St. Joseph (March 19th) and on Christmas Eve as part of the 7 Fishes. Spaghetti tossed with garlic and oil, anchovies, red pepper flakes, and raisins topped with toasted bread crumbs and parmesan cheese.
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  • The Famous FiocchiTruly a one of a kind... 4 cheese and pear stuffed pasta purses tossed in a Moscato cream sauce and topped with prosciutto and asparagus, finished with a balsamic reduction. This is... "The Perfect Bite"
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  • The Shoemakers Veal Chop ScarparielloScarpariello loosely translates to "Of The Shoemaker" and pays homage to the busy shoemakers who invented this style of cuisine. Grilled Chop topped with sausage, potatoes, mushrooms, olives, and pepperoncini peppers in a sauce made from butter and balsamic vinegar.
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  • Tortellini Ala PannaTrue northern Italian dish... Cheese-filled tortellini tossed with sweet green peas, prosciutto and cream.
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  • Veal Chop BryanBreaded Milanese style veal chop topped with a goat cheese and lemon burre blanc, toasted pine nuts, arugula, over a bed of risotto.
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  • Veal Chop ScarparielloScarpariello loosely translates to "Of The Shoemaker" and pays homage to the busy shoemakers who invented this style of cuisine. Grilled Chop topped with sausage, potatoes, mushrooms, olives, and pepperoncini peppers in a sauce made from butter and balsamic vinegar.
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  • Veal Osso BucoSlow braised in a Chianti wine tomato sauce served over risotto.
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  • Venetian Style Black Seafood RisottoFamous up and down Italy's Adriatic Coast and especially prevalent in Venice this risotto dish incorporates a squid's ink enhancing the richness and flavor of the sea. It is served with mussels, clams, octopus and chopped shrimp.
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  • Vincent's Salmon and Saffron RisottoGrilled salmon topped with asparagus and a roasted red pepper pesto over a bed of creamy saffron risotto.
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  • Ybor City's Crab RisottoRisotto, fresh crabmeat, roasted corn, and chives over a bed of roasted red pepper pesto topped with truffle oil.
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  • Zuppa de PesceShrimp, scallops, mussels, clams, calamari, and Grouper sauteed in a tomato seafood broth and served over linguine.
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