Please note that all the dishes on our dinner menu are also available for lunch and most may be ordered as half portions. If there are favorite dishes that do not appear on our menu, our kitchen may still be able to prepare them for you. As always we strive to make your dining experience at Café Troia exemplary.

insalate, antipasti    pasta     carne e frutti di mare     risi    dolce

Insalata di Cesare 6.50
romaine lettuce, herbed croutons and our own egg-less dressing

Sicilian Anchovies - Insalata di Cesare 3
accent your Caesar salad with anchovies preserved in olive oil

Insalata d`Orata 12
poached Chilean sea bass salad with shaved cucumber, olive oil and lemon

Insalata della Casa 6.50
mixed field greens, tomatoes, and cucumbers tossed with our raspberry vinaigrette

Insalata di Arugula 9.75
with crisp pancetta, strawberries, mint and a pear vinaigrette

Melanzane alla Griglia 10.50
grilled marinated baby eggplant complemented by whipped goat cheese

Impepata di Cozze 11.50
Prince Edward Island mussels steamed with white wine, garlic, and fragrant herbs

Piatto Misto 12.95
prosciutto, melon, grilled eggplant, roasted red peppers, mozzarella, tomatoes, arugula, and whipped goat cheese

Mozzarella Caprese 9.95
fresh mozzarella, tomatoes and spicy olives, drizzled with basil-infused extra virgin olive oil

Spinaci Saltati 6.50
baby spinach lightly sautéed in olive oil and garlic

Calamari Vesuvio 9.50
fresh calamari simmered in spicy tomato sauce, herbs and hot peppers

Carpaccio di Manzo 11.95
beef tenderloin carpaccio with parmigiano shavings, arugula & gremolade

Piatto di Prosciutto 12.50
a display of nitrate-free, aged and roasted prosciutto from Parma

Olive Assortite 5
plate of assorted olives

Zucchini Scapece 8
thinly sliced grilled zucchini marinated with champagne vinegar, herbs and extra virgin olive oil

Calamari alla Griglia 12
grilled fresh calamari over a marinated chopped salad

insalate, antipasti    pasta     carne e frutti di mare     risi    dolce

Spaghetti alla Puttanesca 15
a quick sauce with tomatoes, capers, Gaeta olives, anchovies, oregano, parsley and garlic

Linguine con Calamari Vesuvio 17
fresh calamari simmered in a spicy tomato sauce with herbs and hot peppers tossed with linguini

Fettuccine alla Bolognese 17.95
fettuccine with our famous tomato, vegetable and beef ragout

Pappardelle con Gamberi 22
our Baltimore Magazine featured dish of hand-made pappardelle pasta, jumbo shrimp, Swiss chard, prosciutto and a dash of cream

Spaghetti Pomodoro 14.50
pasta with fresh pesto, Maryland tomatoes, and shaved Pecorino Romano

Ravioli alla Panna e Filetto di Salmone 19.50
thin slices of Pacific salmon complemented by a dill, shallot and cream sauce, served over our ricotta and spinach ravioli

Orecchiette con Salsiccie 15.50
disc shaped pasta with sliced Italian sausages, arugula, olive oil, garlic and chopped tomato

Linguine alla Zia Teresa 24
jumbo shrimp with fresh tomato, garlic, white wine and herbs 

Tortelloni al Ragout di Coniglio 24
handmade sweetpea tortelloni with Springfiled Farms rabbit ragout

Linguine con Vongole alla Positano 21
miniature clams sautéed with herbs, white wine, spinach and diced tomato

Orecchiette al Tonno 21.50
fresh tuna pan-seared with garlic, olives, capers, onions, sun-dried tomatoes, arugula and a dash of balsamic vinegar

insalate, antipasti    pasta     carne e frutti di mare     risi    dolce

Gamberi in Guazzetto 24
jumbo shrimp sautéed with roasted garlic, lemon and a touch of cream, served over grilled Parmigiano toast or linguini (or both 26)

Braciole e Gnocchi 19.50
braised beef rolled with spinach, pine nuts and Romano cheese then simmered in tomato sauce until tender and accompanied by our potato gnocchi

Vitella alla Valdostana 24
scaloppini veal lightly sautéed with butter and shallots topped with Prosciutto and Asiago cheese and accompanied by Chef's choice of vegetable

Vitella Bagna Cauda 24
scaloppini of humanely raised antibiotic-free veal lightly sautéed with a sauce of capers, green olives, anchovies, garlic, pepper and white wine, and accompanied by Chef's choice of vegetable

Costoletto di Agnello 34
herb encrusted lamb chops served with roasted potatoes, onions, and peas

Ossobuco alla Milanese 34
a shank of antibiotic-free veal stewed until tender with tomato, herbs and red wine, and accompanied by Chef's choice of vegetable

Salsiccie alla Griglia 14.50
grilled Italian sausage with polenta

Pollo alla Caprese 19.50
free-range chicken breast sautéed with fresh tomatoes and basil topped with mozzarella and accompanied by Chef’s choice of vegetable

insalate, antipasti    pasta     carne e frutti di mare     risi    dolce

Risotto con Porcini (for two) 38
Arborio rice with porcini mushrooms, saffron and Parmigiano Reggiano

Risotto con Gamberi alla Zafferano (for two) 42
risotto with jumbo shrimp, spring onion, butter and saffron

Risotto alla Milanese 33
one shank of veal on risotto, additional shank of veal 18

insalate, antipasti    pasta     carne e frutti di mare     risi    dolce

Chocolate Flan 6
rich and creamy made from the finest dark Belgian chocolate

 Crème Brulée 6
the classic creamy custard served on the Continent

 Tiramisú 6
our traditional lady finger, espresso, and mascarpone dessert

 Lemon Napoleon 6
this variation on a classic dessert features a tart lemon curd and fresh whipped cream layered in phyllo sheets

 Cannolo 6
the traditional Italian dessert of a crispy cone filled with sweetened ricotta cream and chocolate chips

 Gelato e Sorbetto 5.50
our own Italian ice cream and sorbet, in various flavors

Trio Piccolino 9.50
three small delicacies, inquire as to what is featured on today’s plate

insalate, antipasti    pasta     carne e frutti di mare     risi    dolce