Antipasto

Portabella con Gorgonzola

$9.00

Oven baked sliced Portabella mushrooms topped with melted gorgonzola crumbles and roasted red peppers drizzled with balsamic glaze.

Sperlano Fritti

$9.00

(Fried Smelt) Crispy Smelt deep fried with spinach and lemon rings. Served with a green olive tartar sauce.

Portata Principals (Main Course)

All main courses are served with a house garden salad and our homemade focaccia bread.

Costiera Amalfitana Lasagne di Carnevale

$16.00

Meatless. Pastaless. gluten free layers of eggplant. spinach, mushrooms and Italian chesses with a thick pink pomodoro sauce. Wine Selection: Glass of Chardonnay

Mardi Gras Cajun Crawfish Mac N Cheese

$18.00

Crawfish tail meat tossed with smoked gouda, mascarpone and fontina in a creamy spicy baked penne style dish topped with toasted Italian bread crumbs. Wine Selection: Glass of Pinot Grigio

Sicilian Pasta Camaluvar

$17.00

Ground Italian sausage tossed with artichoke hearts. peas. pomodoro sauce and Paccheri Pasta. This dish would be a Fat Tuesday type dish prior to lent. Wine Selection: Glass of Chianti

Antipasti (Appetizers)

Classic Italian Meatballs

Served in a Boat with pomodoro sauce. Two Meatballs served in a boat with our house made pomodoro sauce.

Garlic Bread or Gorgonzola Garlic Bread

Topped with fresh gorgonzola cheese crumbles. Our family's special mixture of butter, fresh garlic, and herbs, on an Italian baguette.

Bruschetta ala Red Pepper

(Great for Sharing) Freshly sliced Italian flat bread topped with our balsamic marinated medley of freshly chopped tomatoes, onions, garlic, and basil.

Mozzarella en Carrozza

(Recommended) Fresh mozzarella cheese riding in a "carriage" of egg-encrusted bread. then lightly fried. We serve two of our Mozzarella en Carrozza with a honey mustard sauce or a pomodoro sauce

Calamari

(Best In the Low Country) Fresh calamari lightly breaded and quickly deep fried, served with pomodoro sauce or buffalo sauce.

Cozze Fra Diavolo

(When available) Fresh large North American premium mussels sauteed in a spicy hot pomodoro sauce with a splash of cream.

Antipasto Misto

Sliced Genoa Salami, Capicola, and Cheeses nestled next to a tossed salad of artichoke hearts, capers, Mixed olives, tomatoes, red onion, and peppadews all tossed with our house garden balsamic vinegar.

Carpaccio

Paper Thin sliced raw steak topped with shredded parmesan cheese and a drizzle of Virgin olive oil and nestled next to a bouquet of artichoke hearts and chopped red onions.

Storia (History)

Named by Harry's Bar, Venice in 1950 as a tribute to the Renaissance artist 'Vittore Carpaccio"due to the colors of the dish matching the vibrant colors of the artist's pallet. The dish was inspired by the Contessa Amalia Noni Mocenigo, a frequent customer at Harry's bar, whose doctor had placed her on a strict diet forbidding cooked beef.

Insalata & Zuppa (Salads & Soup)

Garden Salad

Fresh romaine lettuce tossed with assorted jewels of the garden. Pick one: 1. Creamy Italian dressing. 2. House balsamic vinegar, olive oil. and herbs dressing. 3. Ranch. (Blue Cheese Dressing and house made Caesar Dressing are both $0.50 extra each.)

Caesar Salad

Romaine lettuce tossed with parmesan cheese, croutons, and our house made creamy Caesar dressing.

Chicken Caesar Salad

Sauteed chicken on our wonderful Caesar salad.

Salmon Caesar Salad

Grilled salmon filet nesting on our wonderful Caesar salad.

Pomodoro Caprice Salad

Fresh mozzarella, sliced tomatoes, and fresh basil, topped with virgin olive oil and balsamic vinegar. This is one of the oldest and most popular salads all over Italy.

Red Pepper's Specialty Soups

Small bowl, Large bowl. 1. Roasted Red Pepper and Smoked Gouda Bisque with basil and garlic. All entrees are served with a house garden salad and our homemade focaccia bread. (Gluten free Pasta is available so please allow extra time to cook it).

Classici Piatti Di Pasta (Classic Pasta Dishes)

Spaghetti con Polpette or Salsiccia "The Best"

Two of our large Italian Meatballs or our Italian sausage served with spaghetti and topped with our house made pomodoro sauce.

Spaghetti alla Amatriciana Sugo

(Our very own Family Favorite) Diced bacon, red onions, red pepper flakes, and pomodoro sauce create one of the most well known Roman sauces, originating in the mountainous town of Amatrice outside Rome. The first writing of this sauce dates back to late 1790 in the L'Apicio Moderno by chef Francesco Leonardi.

Melanzane (Eggplant) Parmigiama

Sliced breaded eggplant fried then topped with mozzarella cheese and served with pasta and our house made pomodoro sauce.

Penne alla Bolognese

(This is a classic Italian meat sauce) Ground beef, ground veal, finely chopped vegetables, herb and a touch of cream give this Bolognese sauce its very special flavor. It is tossed with penne pasta.

Penne alla Salsiccia

(This is a classic extra virgin olive oil dish) Italian sausage, onions, and bell peppers, sauteed in garlic, extra virgin olive oil and herbs, tossed with penne pasta.

Spaghetti alla Carbonara

Spaghetti tossed in a mixture of eggs, bacon, herbs, parmesan cheese, and cream.

Fettuccine Alfredo

Fettuccine pasta tossed with The Red Pepper's freshly made to order creamy alfredo sauce.

Pollo (Chicken)

All entrees are served with a house garden salad and our homemade focaccia bread.

Diavola Polio

Chicken breast and bell peppers sauteed in virgin olive oil and our spicy hot pomodoro sauce over pasta.

Polio Al Marsala

Lightly sauteed breast of chicken with sliced mushrooms in a marsala wine sauce. Served with spaghetti pasta.

Parmigiana Pollo

Lightly breaded chicken breast, topped with our famous pomodoro sauce and mozzarella cheese, over spaghetti.

Pollo Piccata

Lightly sauteed breast of chicken sauteed in virgin olive oil,, capers and fresh lemon. Served with spaghetti pasta.

Polio Saltimbocca

(Jumps in the mouth) Chicken breast layered with fresh sage leaves and prosciutto. Seared to perfection and served in a sage sherry cream sauce tossed with spinach and crimini mushrooms over fettuccine pasta.

Pesce (Seafood)

Fettuccine Bianco

Sea scallops and shrimp sauteed in a lobster cream sauce, then tossed with fettuccine pasta.

Flounder Milanese

Fresh twin flounder filets lightly breaded then flash fried and finished with a lemon white wine butter sauce served over linguini.

Mista Mare Diavola

(Hot or Mild) Sea scallops and shrimp sauteed in virgin olive oil and our special spicy hot pomodoro sauce then tossed with fettuccine pasta.

Salmone con Senape e Porcini

Pan seared salmon topped with porcini and Dijon compound butter.Served over a bed of linguini pasta tossed in a lemon, caper Piccata.

Shrimp Scampi

Shrimp sauteed in olive oil, fresh garlic, white wine, and spices served over a bed of linguini pasta.

Paste Ripiene (Stuffed Pasta)

All entrees are served with a house garden salad and homemade focaccia bread.

Conchiglia Ripiena con Salsa di Vodka

(Stuffed Shells) Large stuffed pasta shells with ricotta cheese and topped with our creamy pink vodka cream sauce.

Lasagna di Manzo

(Meat Lasagna) Lasagna sheets layered with our special meat and cheese mixture, then topped with our house made pomodoro sauce. Add Bolognese sauce (extra cost)

Ravioli di Aragosta con Salsa di Creme di Aragosta

(A house specialty) Specially made lobster ravioli stuffed with a ricotta cheese and finely chopped lobster meat filling, then tossed in our special lobster cream sauce.

Squash Ravioli alla Zucca con Salsa di Arancia Madcapone

Stuffed with Butternut Squash, Ricotta, Sage Brown Butter, and tossed with a mascarpone blood orange sauce.

Toscana Ravioli di Quattro Formaggi con Salsa Alfredo

Cheddar, Gruyere, Gouda, and Pecorino cheese with diced red pepper stuffed in Red Pepper streaked pasta. tossed with diced tomato and basil and Alfredo sauce.

Ravioli al Formaggio

Filled with ricotta cheese and topped with our famous pomodoro sauce.

Il Manzo (Beef)

Club Bistecca

(Sirloin Steak) Fresh cut 8oz sirloin steak cooked to perfection and served with your choice of one side dish.

Balsamico Bistecca con Rosmarino

(Rib Eye Steak) Prime aged 14oz in house cut rib eye steak, pan seared and finished with a balsamic rosemary sauce and served with your choice of one side dish. (Please allow extra time to cook).

Braciola Di Maiale (Pork Chop)

Braciola di Maiale Milanese

(Best pork chop on the planet) A large 14 oz lightly breaded center cut pork chop, house cut from a crown roast, broiled and finished with a lemon white wine butter sauce over linguini.

Vitello (Veal)

Vitello Marsala

Veal cutlet sauteed in butter, marsala wine, and sliced mushrooms and served with a side dish of pasta.

Vitello alla Parmigiana

Veal cutlet breaded, fried, and topped with mozzarella cheese and our pomodoro sauce, then baked and served with a side dish of pasta.

Vitello Piccata

Veal cutlet sauteed in virgin olive oil, capers and fresh lemon, Served with a side dish of pasta.

Contorni (Side Dish)

Broccoli

Crispy

oven baked quartered red potatoes skin on

Sauteed Carrots

Sauteed Mushrooms

Sauteed Spinach

French Fries

Spaghetti Pomodoro

Hoagies and Panini

Add cheese to any hoagie for extra cost

Hot Hoagies

All our hoagies are made with Vie de France Italian Milano hoagie rolls. (Trans fat free.)

Italian Sausage

Italian Sausage topped with onions and peppers.

Meatballs

topped with Mozzarella cheese and pomodoro sauce.

Grilled Genoa Salami

Grilled Genoa salami with onions, and peppers.

Eggplant Parmigiana

Sliced breaded eggplant deep fried and topped with cheese and pomodoro sauce.

Chicken Parmigiana

Breaded chicken breast deep fried and topped with cheese and pomodoro sauce.

Cold Hoagies

Genoa Salami

Genoa salami, onions and tomato.

Capacola and Roasted Red Pepper

Capacola, roasted red pepper, onions and tomato.

Panini (Grilled)

Made with our special Rustic Italian Artisan Bread.

Ham and Cheese Panini

Applewood-smoked Ham, Fontina cheese, sliced tomato, and our special spiced olive oil.

Muffallata Panini

Ham, Genoa Salami, Capacola, and Provolone cheese topped with a pickled vegetable olive blend, and tossed in a digonaise with a hint of balsamic glaze.

Red Pepper

Dinner Menu