Tender slices of marinated calamari, lightly breaded & deep fried till golden brown.  Served with stone crab mustard sauce and lemon.

Three jumbo mushroom caps stuffed with our own delicious Imperial crabmeat and baked with a touch of garlic butter.

Fresh lumps of crabmeat tossed in a classic hoezel dressing & presented in a fried rice paper bowl with a twist of lime. 

Six artichoke hearts stuffed with Imperial crabmeat, rolled in seasoned bread crumbs and baked with a touch of garlic butter.

Romano battered eggplant and shrimp, set on Buffalo sauce, finished with a Mornay sauce grated cheese.

Fresh portabella mushrooms sautéed with shrimp, spinach and marinated tomatoes.

(Offered hot or sweet) Stuffed with bread, olives, rice, pine nuts & peppers

Fresh polenta deep fried and set on top of braised escarole, finished with filetto sauce & grated cheese.

Tender strips of chicken, breaded and deep fried served with raspberry mustard horseradish sauce.

Fresh baked bread topped with marinated tomatoes, onion, garlic, basil, olive oil & Boursin cheese spread.

Zucchini, Provolone & Mushrooms served with lemon, marinara and horseradish cream sauce.

Soups & Italian Favor

Soup of the Day                   Cup. . . 3.45       Bowl . . . 4.45

Seafood Soup of the Day   Cup. . . 4.45       Bowl . . . 5.45

Pasta Fagioli . . . . . . . . . . . 3.45             Bowl . . . 4.45

Braised Escarole (Greens & Beans)   Bowl . . . 6.95

Bread Service with Soup     1.50

A classic salad of Romaine, tomatoes, garlic, anchovy paste, olive oil, lemon & fresh grated Parmesan cheese,  tossed together with garlic croutons.

Julienne marinated beef, broiled and tossed with sautéed mushrooms and onions, cheese, tomatoes, shoestring fries and lettuce.

Julienne marinated chicken, broiled and tossed with sautéed mushrooms and onions, cheese, tomatoes, shoestring fries and lettuce.

Crisp romaine lettuce tossed in a sherry wine vinaigrette sprinkled with cubes of Vermont cheddar cheese.  Granny Smith apples, toasted hazel nuts and oven dried tomatoes.

With lettuce and tomatoes, salami and capocollo, imported provolone cheese, olives, hearts of artichokes, anchovies, peppers.

Sandwiches

Famous at Hoffstot’s . . . Batter-dipped and fried to a golden brown.

Served with French Fries.

Organic Clare Island Salmon, open grilled and finished with honey walnut butter.

Pacific Coast Bass crusted with a blend of pecans, sautéed then served with a lemon dill yogurt sauce.

Shrimp and jumbo lump crabmeat baked in butter garlic, lemon, white wine, basil and oregano.

Baked in white wine, butter, lemon, garlic and topped with fresh bread crumbs.

Breaded and deep fried to a golden brown.

Jumbo lump crab lightly blended together with seasonings, pan seared and served with a lemon beurre blanc.

Fresh caught fillets of Bass lightly coasted in a parmesan breading and pan seared then served with lemon beurre blanc.

Fresh Scallops baked in butter, garlic, white wine, lemon and orange juice, then dusted with seasoned bread crumbs.

Open grilled sea scallops, served over sautéed zucchini strips & drizzled with lemon butter.

Sautéed boneless chicken breast tossed with spinach, tomatoes, pinenuts, basil, oregano, olive oil & butter and topped with parmesan cheese.

Seasoned with olive oil and fresh herbs or simply broiled plain & served over sautéed zucchini strips.

Egg batter fried chicken breast baked with Provolone cheese, topped with our own tomato sauce.

Sautéed chicken breasts with capers, mushrooms and green onions, in a lemon chicken velouté sauce.

Sautéed cutlet coated in an egg batter, baked with Provolone cheese and topped with our own tomato sauce.

Medallions of veal sautéed with mushrooms in a Marsala wine sauce.

“Three Little Pigs”

Our famous apple juice brined center cut pork chops served “3” ways:

Pork Chop Diablo . . . . . . . . . .  . . . . . . . . . .  . 17.95

with hot & sweet peppers, onions & mushrooms

Bourbon Style . . . . . . . . . . . . . . . . . . . . . . . . . 17.95

with a bourbon pecan New Orleans sauce

Filet Mignon lightly blackened in a cast iron then topped with melted Gorgonzola and splashed with a Balsamic reduction.

Open grilled choice USDA tenderloin, served with caramelized onion butter.

{If ordered medium well to well done the filet will be butterflied to ensure doneness.}

Well marbled, aged and grilled to your liking. Served with caramelized onion butter.

Served with assorted roasted vegetables and natural jus.

Above entrees include bread & butter and a choice of two side dishes.

Creative Chef Specials prepared with the freshest seasonal

Baked layers of wide noodles, ricotta & Mozzarella cheeses, a touch of ground meat & seasonings, served with our own tomato sauce.

Filled with ricotta cheese and Romano cheese, topped with Mozzarella cheese and our own tomato sauce.

Homemade Italian crepes filled with ricotta cheese and baked, served with our own tomato sauce.

Fried eggplant layered with Mozzarella and seasoned Romano cheese, slow baked in our own tomato sauce. Served with a side of pasta du jour.

Imported Pasta

Spaghetti . . . .  9.95                 Linguine . . . . 9.95

Rigatoni . . . . . 9.95                 Angel Hair. . . 9.95

Half Orders of Pasta with Italian bread and butter   . . . . .  6.95

Salsa & Ragu

Meat Sauce . . . . 2.75           Tomato Basil Cream Sauce . . .  2.95             Meat Ball . . . . . 2.50

Alfredo Sauce . . . 3.95          Filetto Sauce . . . . . . . . . . . . . . . 1.95             Sausage  . . . . . 2.75

Classic Alfredo sauce made to order with heavy cream,egg, roasted garlic, butter & parmesan reggiano.

Fresh cooked gnocchi tossed in a light plum garlic tomato sauce and sprinkled with fresh grated Romano cheese.

Pasta squares stuffed with ricotta and Parmesan garlic cheeses, whipped egg and served with our own tomato sauce.

Baby calamari rings sautéed in oil, garlic, marinara sauce and seasonings, served over fresh linguine.

Shrimp, scallops & clams sautéed in butter, white wine, and shallots, finished w/ a touch of cream, basil & oregano. Served over imported linguine pasta.

All pasta entrees are served with a tossed salad, bread and butter

Side Dish Selections

                                               ˙     Soup of the Day or Pasta Fagioli

                                               ˙     Seafood Soup of the Day      add $1.75

                                               ˙     Hoffstot’s Tossed Salad   

                                      ˙     Chef’s Vegetables  (2 selections)

                                               ˙     Baked Potato

                                               ˙     Pasta of the Day

                                               ˙     Mashed Potatoes  (Chef’s Choice)