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Tre Famiglia

İtalyan Restoranı$$$$

Haddonfield

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Paylaş

Tre Famiglia

8.8^/10

puanlama

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Dinner Menu 5Lunch Menu 4Farm to Fork Week 2017 4Gluten Free Menu 1Spring Restaurant Week 4

Dinner Menu

Insalate & Antipasto

Chip's Italian Mixed Salad

9.50

Mixed vegetables & romaine salad topped with roasted peppers, tuna & anchovy

Bruschetta

8.00

Italian bread, lightly toasted with garlic & herbs, topped with finely diced tomatoes & fresh basil

Tre Famiglia Antipasti

13.50

Freshly roasted peppers, Italian long hot peppers, mozzarella cheese, & prosciutto

Mozzarella Di Bufalo

13.00

Prosciutto di Parma, Buffalo mozzarella, sliced cucumber & baby arugula, pear champagne vinaigrette

Roasted Peppers

10.50

Freshly roasted red peppers marinated in extra virgin olive oil & basil, with provolone cheese

Mozzarella Fritti

10.50

Panko-breaded wedge of imported mozzarella, pan seared on a bed of pomodoro sauce

Sausage & Figs

12.50

House made grilled sweet sausage with figs in a balsamic reduction

Caesar Salad

8.50

Tossed in house made dressing, Pecorino Romano cheese & croutons

Misto Salad

9.00

Baby greens, tomato, red onion & cucumber in balsamic & extra virgin olive oil

Roasted Beet Salad

10.50

Fresh roasted beets, with goat cheese over baby arugula with balsamic reduction drizzle

Grilled Apple & Shrimp

13.50

Granny Smith apples, candied walnuts, maple honey dressing topped with goat cheese & jumbo grilled shrimp

Calamari Fritti

13.00

Tender squid rings, lightly dusted with flour, fried & served with marinara sauce

Mussels Possillipo

12.00

Tender, sweet cultured mussels, steamed in your choice of rosso or bianco sauce

Pasta

Chip's Gnocchi Pomodoro

18.00

Homemade potato dumplings in our tomato sauce tossed with mozzarella

Cannelloni

20.00

Crab & ricotta filled crepe in a light, creamy Béchamel sauce

Pappardelle Bolognese

19.50

"Wide" pasta tossed with meat sauce, topped with freshly grated Pecorino Romano cheese

Penne Alla Rabe

19.50

Pencil point pasta, grilled chicken, fresh tomatoes & broccoli rabe in a garlic white wine sauce

Linguine & Clams

20.00

Succulent little neck clams simmered in garlic, tomato basil broth

Rigatoni Mezzi Ala Vodka

19.00

Short tube pasta, homemade ground sausage & sundried tomato, blush pecorino cream sauce

Pesce Primavera

29.50

Baby Maine lobster, scallops, shrimp, artichoke, sundried tomato, & roasted peppers, aglio e olio, Mezzi pasta

Linguine & Shrimp Diablo

23.50

Sautéed jumbo shrimp in a spicy marinara sauce tossed with fresh linguine

Linguine Aurora

28.50

Jumbo shrimp, scallops & jumbo lump crabmeat in a light tomato-cream sauce

Secondi

All entrées served with fresh sautéed seasonal vegetable & creamy Arborio risotto, unless otherwise noted

Tre Famiglia Pollo

22.00

Sautéed with mushrooms, in a Marsala cream sauce with jumbo lump crabmeat

Roberto Pollo

19.50

Roman long-stem artichokes, fresh basil, plum tomatoes, sliced garlic & wine

Francese Pollo

22.00

Egg battered, topped with jumbo lump crabmeat, in a lemon butter white wine sauce

Melanzana Rollatine

18.50

Lightly breaded eggplant stuffed with ricotta, topped with mozzarella cheese, in marinara sauce served with a side of imported penne pasta

Beef Tenderloin

29.00

Medallions, topped with Buffalo mozzarella & mushrooms, side creamy risotto, baby spinach

Crab Cake Famiglia

25.50

Our house made "jumbo lump" crab cakes served over a roasted tomato cream sauce, with sweet corn risotto & sautéed baby spinach

Pollo

20.00

Topped with prosciutto, spinach & mozzarella cheese, finished in a garlic demi-glace sauce

Parmigiano Pollo

19.50

Breaded cutlet topped with fresh tomato sauce & baked with mozzarella cheese

Milanese Pollo

21.00

Breaded pan seared with roasted peppers & tomatoes served with creamy risotto & baby arugula

Pork Tenderloin

23.50

Grilled & sliced in balsamic reduction side creamy risotto & baby spinach

Flounder Francese

25.00

Fresh flounder, egg battered, served in a white wine-citrus sauce topped with jumbo lump crabmeat

Pesce Griglia

25.00

Grilled jumbo shrimp & scallops, baby arugula, lemon, extra virgin olive oil, sweet aged balsamic glaze

Supplementi Piccoli

Broccoli Rabe Or Spinach Aglio E Olio

8.50

Sautéed broccoli rabe or baby spinach with olive oil & garlic, served with fresh lemon

Italian Homemade Sausage

7.50

Served in a light tomato sauce

Linguine Aglio E Olio

7.50

Oil & garlic

Arborio Risotto

8.50

Our house made specialty, creamy with a blend of cheeses

Homemade Meatballs

7.50

Served in a light tomato sauce

Dolci

Homemade desserts & gelatos made daily

Lunch Menu

Insalate & Antipasto

Clams Siciliano

10.50

Littleneck clams steamed in a spicy garlic broth with fresh tomatoes, hot peppers and cured olives

Bruschetta

5.75

Italian bread, lightly toasted with garlic & herbs, topped with finely diced tomatoes & fresh basil

Cheesesteak Spring Rolls

9.00

Thinly sliced filet mignon and provolone cheese rolled in a crispy wonton served over warm broccoli rabe

Roasted Peppers

9.50

Freshly roasted red peppers marinated in extra virgin olive oil & basil, with provolone cheese

Mozzarella Fritti

9.00

Panko-breaded wedge of imported mozzarella, pan seared on a bed of pomodoro sauce

Sausage & Figs

8.75

House made grilled sweet sausage with figs in a balsamic reduction

Salads and Sandwiches

Chip's Italian Mixed Salad

7.50

Roasted peppers, fresh vegetables, tuna & anchovy

Misto Shrimp Salad

10.50

Baby greens, tomato, red onion & cucumber in balsamic & extra virgin olive oil

Tre Famiglia Cutlet

8.25

Chicken cutlet topped with roasted peppers, mushrooms and marinara sauce and provolone cheese with julienne fries

Grilled Chicken Caesar

9.00

Tossed in house made dressing, pecorino Romano cheese & croutons

Marco Salad

10.50

Baby arugula tossed with lemon. Olive oil and topped with jumbo lump crabmeat

Roast Pork

8.00

Natural juice and provolone cheese

Entrees

Chip's Gnocchi Pomodoro

10.00

Homemade potato dumplings in our tomato sauce tossed with mozzarella

Pappardelle Bolognese

11.00

"Wide" pasta tossed with meat sauce, topped with freshly grated Pecorino Romano cheese

Chicken Roberto

12.00

Roman long-stem artichokes, fresh basil, plum tomatoes, sliced garlic & wine

Pork Milanese

12.00

Breaded pan seared with roasted peppers & tomatoes served with creamy risotto & baby arugula

Penne Vodka

11.00

Blush cream sauce, sun-dried tomatoes, grilled chicken breast

Crab Mac N Cheese

12.50

Pasta tossed with jumbo lump crabmeat, Monterey jack cheese laced cream sauce and toasted Italian crumbs

Melanzana Rollatini

11.00

Lightly breaded eggplant stuffed with ricotta, topped with mozzarella cheese, in marinara sauce served with a side of imported penne pasta

Veal Parmigiano

13.00

Breaded cutlet topped with fresh tomato sauce & baked with mozzarella cheese

Sides

Broccoli Rabe Or Spinach Aglio E Olio

6.00

Sautéed broccoli rabe or baby spinach with olive oil & garlic, served with fresh lemon

Julienne Fries

2.75

Served in a light tomato sauce

Small House

4.00

Homemade Meatballs

4.50

Served in a light tomato sauce

Linguine Aglio E Olio

4.50

Oil & garlic

Small Caesar Salad

4.50

Farm to Fork Week 2017

South Jersey Hot Chefs ~ Farm to Fork Week 2017 ~ July 16-23, 2017. 4 Courses ~ $35

Starters

Aglio Al Forno Zuppa

Creamy roasted garlic and potato soup with white truffle drizzle

Lattuga Romana Griglia

Grilled Romaine topped with crabmeat and roasted tomato-Caesar dressing

Appetizers

Maiale Neopolitan

Neapolitan pork shoulder ragù with Tagliatelle

Rotolo Di Primavera Di Manzo

Slow roasted beef short rib tossed with Italian cheeses and greens spring roll fried and served with a creamy dipping sauce and zucchini slaw

Insalata Estiva Con Formaggio

Jersey fresh tomato beets arugula and onion champagne pear dressing and Burrata cheese and garlic stick

Entrees

Halibut Con Salsa Di Frutta

Grilled Alaskan Halibut topped with blueberry-mango salsa, creamy risotto and Mesculin greens

Brodetto D'ancona

Traditional fish stew-lobster, shrimp, calamari, clams and tilapia in a light tomato sauce served over fresh linguine pasta

Pistachio Salmone Crustato

Pistachio-crab crusted Verlasso salmon, creamy lemon drizzle, garden pea and artichoke risotto and baby carrots

Filet Mignon with Granchio

Center cut filet mignon topped with pan seared crab cake, wild mushroom Béchamel, roasted red bliss potatoes and brussel sprouts

Vitello Petroniana

Crispy Catelli veal cutlet, prosciutto cotto, spinach, parmigiana and truffle cream sauce served with our famous creamy risotto

Agnello Rosmarino

Grilled Catelli T-bone lamb chop loins with rosemary balsamic demi-glace, mashed potatoes and accompanied with wilted dandelion greens

Desserts

Polenat Budino

Polenta pudding topped with plum marmalade and vanilla ice cream

Zeppole

Traditional fried Italian doughnuts served with caramel Marsala and blueberry dipping sauces

Gelato Al Cioccolato Stracciatella

Chocolate, cherry and almond gelato with white chocolate drizzle

Gluten Free Menu

Gluten-Free Entrees

Menu items below are prepared entirely gluten-free. These are specially prepared foods and may require additional cooking times

Manicotti Con Formaggio

19.00

Homemade Spinach Crepe filled with ricotta cheese, baked in our tomato sauce and topped with mozzarella cheese

Vincenzo

21.00

Your choice of sautéed chicken or veal topped with roasted peppers and fresh mozzarella served in a marsala wine sauce accompanied by creamy risotto and garden vegetable

Fettuccine Primavera

19.00

Gluten-free fettuccine pasta blend of shoestring seasonal vegetables tossed in a garlic-white wine sauce or a cream and cheese sauce

Gnocchi Pomodoro

21.00

Light homemade ricotta gnocchi served with our house tomato sauce

Parmiagiano

20.00

Your choice of sautéed chicken or veal dipped in gluten-free bread crumbs, topped with tomato sauce and mozzarella cheese accompanied with gluten-free penne pasta

Shrimp Alfredo

24.00

Sautéed jumbo shrimp in a delicate cream-cheese sauce served over fettuccine gluten-free pasta

Spring Restaurant Week

March 18th Thru 23rd ~ $35 / 4 Courses

First Course

Select (1) item from this section

Roasted Asparagus and Crabmeat Soup with Gremolata

Tender baby asparagus spears, roasted and pureed with crabmeat in a delicate cream broth garnished with fresh spring gremolata

Grilled Artichoke and Ciligene Salad

Grilled marinated hearts of artichokes, marinated cherry size mozzarella balls and fresh baby greens tossed with a light vinaigrette

Second Course

Select (1) item from this section

Wild Mushroom Ravioli

Pillow pasta stuffed with a blend of wild mushrooms served in a parmesan cream sauce with blistered cherry tomatoes and basil

Beans, Greens and Homemade Veal Sausage

An Italian favorite of sautéed broccoli-rabe, cannellini beans tossed with our homemade sausage

Grilled Caesar Salad with Crabmeat

A grilled wedge of romaine heart served with a creamy Caesar dressing and topped with crostini and crabmeat

Main Course

Select (1) item from this section

Grilled Rack of Lamb

A full rack of New Zealand Lamb marinated with fresh garden herbs, grilled to perfection and served with fingerling potatoes and baby carrots

Grilled Filet Mignon with Whiskey-Peppercorn Sauce

Center cut filet mignon, smoked bacon wrapped, grilled and topped with crabmeat served with a whiskey-peppercorn cream sauce accompanied by smashed garlic potatoes and sautéed green beans

Pan-Seared Crusted Halibut

White, flaky halibut filet, parmesan crusted, pan-seared topped with pecan-cream drizzle served atop roasted sweet potato chunks and asparagus

Grilled Branzino Fillet

Marinated in Italian Olive Oil Blood Orange drizzle garnished with Italian Micro Greens and creamy risotto

Lobster and Shrimp Pomodoro

6 oz. lobster tail, jumbo shrimp and lump crabmeat, sautéed in San Marzano tomato sauce, Cremini mushrooms tossed over fresh spinach-garlic linguini

Braised Boneless Beef Short Ribs

Boneless beef short ribs traditionally prepared, slow roasted with celery, carrots, onions and fresh tomatoes, in a rich red wine sauce and served with Creamy Arborio Risotto

Dessert

Select (1) item from this section

Pistacchio Crème Brulee

Traditional prepared rich custard laced with crushed pistachios and caramelized sugar crust

Banana-Caramel Wrap

Cheesecake strewn with roasted banana and caramel wrapped in a tortilla, deep fried and served with chocolate drizzle

Limoncello Cake

A great way to end a meal. Limoncello laced cake with mildly sweet mascarpone icing

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