Whats It All About...Alfie?
Alfie’s-Ristorante Italiano was a dream and a goal by Alfie Afrim and Head Chef Franco to meet the ever growing demand for Exquisite Fine Italian Cuisine in the Somerset County, Warren, NJ region along with BYOB convenience.
In 2006, both were able to make that dream a reality and opened
Alfie’s Ristorante-Italiano in the heart of Warren Township, NJ.
"il pranzo è servito"
Lunch Menu
Pepperoni Arrostiti e Acciughe
Fresh roasted pepper and anchovies
Prosciutto di Parma con Melone
Grand reserve Parma Prosciutto with melon
Insalata Caprese
Fresh homemade mozzarella, tomato, olive oil, roasted peppers, basil and oregano
Portabella alla Griglia
Grilled Portabella mushrooms with extra virgin olive oil, garlic, fresh herbs on a bed of onions and peppers
Chilled Seafood Duet
Combination of shrimp and clams cocktail served with cocktail sauce
Vongole Aromatizate
Littleneck clams, baked with aromatic breadcrumbs
Calamari Francesco
Fried calamari sautéed in a balsamic reduction with hot cherry peppers and Italian hot sausage
Crostino di Mozzarella
Mozzarella and Italian bread friend in a parmesan cheese batter
Vongole Posillipo “ORO”
Fresh littleneck clams simmered in a white wine, garlic, fresh herbs – marinara sauce
Gamberoni Mostarda
Jumbo shrimp in a light mustard sauce
Paesanella
Our own chopped salad, vinaigrette dressing and shredded parmesan
Cesare
Romaine hearts with classic Cesare dressing
Mista
Baby greens with balsamic vinaigrette dressing
Tricolore
Arugula, radicchio and endive with a slice of pear, goat cheese in a raspberry vinaigrette
Pasta and Fagioli Toscana
Tuscan bean soup
Tortellini En Brodo
Meat tortellini in a homemade chicken broth
Pollo Milanese – Lombarda
Boneless breast of chicken lightly breaded, pan-fried, topped with arugula, tomatoes and onions
Pollo Pailard
Boneless breast of chicken, pan-seared served over a Tricolore salad with walnuts and goat cheese
Pollo – Blackened
Pan-seared chicken, Cajun style over Caesar salad
Salmone Griglia
Grilled salmon served over mixed greens
Gamberoni Griglia
Grilled shrimp served over a Paesanella salad
Artie’s Gourmet Pizza
Gourmet pizza with tomatoes and mozzarella
CONTORNI – VEGETABLE
Spinaci Siciliana
Spinach sautéed in garlic and olive oil with pignoli nuts
Broccoli Aglio e Olio
Fresh broccoli sautéed in olive oil and garlic
Broccoli Rabe
Sautéed in olive oil and garlic
Asparagi Au Gratin
Fresh Asparagus topped with cheese and baked
Penne Vodka
Pasta quills in a pink vodka sauce with peas
Orecchiette Baresi
Ear shaped pasta, tossed with Broccoli-Rabe, Italian sausage, pignoli nuts, roasted garlic, and extra virgin olive oil
Rigatoni Pasticcio
Large rib pasta in a hearty meat sauce with ground sausage
Ravioli alle Aragosta
Homemade Lobster Ravioli prepared in a saffron sauce with tomato coulis
Raviolini Gratinati
Homemade cheese ravioli, marinara sauce and parmesan cheese
Involtini di Melanzane
Eggplant filled with ricotta, parsley and cheese baked in a light tomato sauce topped with mozzarella cheese
Pollo Scarpariello
Tender pieces of chicken sautéed with white wine, garlic, rosemary and sausage
Pollo Piemontese
Chicken breast topped with a slice of tomato and prosciutto in a white wine and tomato coulis
Pollo Vesuviana
Breast of chicken sautéed with sweet peppers and onions in a fresh marinara sauce
Pollo Al Pesto
Breast of chicken sautéed in our own version of pesto sauce topped with smoked mozzarella cheese
Fettine di Vitello Marsala
Veal Scaloppini in a Marsala wine sauce with mixed mushrooms
Fettine di Vitello Piccante
Medallions of Veal sautéed in a white wine sauce with lemons and capers
Fettine di Vitello Pizzaiolla
Veal Scaloppini with peppers, onions, and mushrooms in a light marinara sauce
Fettine di Vitello Gorgonzola
Veal Scaloppini with imported gorgonzola cheese, white wine and a touch of cream, garnished with sun-dried tomatoes
Dentice – Blackened
Fresh Red Snapper, Cajun-style, served over field greens
Sogliolone
Fillet of Sole, Franchese style, with artichoke hearts
Rosette di Salmone
Fresh Fillet of Atlantic Salmon filled with crab meat
in a Cognac pink sauce and tomato coulis
"la cena è pronta"
Dinner Menu
Primi / Farinacei – Pasta
Secondi / | Pollo – Chicken | Carne e Manzo | Pesce – Fish | Contorni – Vegetable |
Antipasto Assortito
Selection of Italian imported cheese, roasted peppers, mozzarella, eggplant, soppressata, and marinated artichokes
Carpaccio di Manzo
A thin slice of prime-aged black Angus, served over Arugula, with shredded parmesan cheese and truffle oil
Prosciutto di Parma con Melone
Grand reserve Parma Prosciutto with melon
Vongole Aromatizate
Littleneck clams, baked with aromatic breadcrumbs
Calamari Francesco
Fried calamari sautéed in a balsamic reduction with hot cherry peppers and Italian hot sausage
Crostino di Mozzarella
Mozzarella and Italian bread friend in a parmesan cheese batter
Vongole Posillipo “ORO”
Fresh littleneck clams simmered in a white wine, garlic, fresh herbs – marinara sauce
Gamberoni Mostarda
Jumbo shrimp in a light mustard sauce
Paesanella
Our own chopped salad, vinaigrette dressing and shredded parmesan
Cesare
Romaine hearts with classic Caesar dressing
Mista
Baby greens with balsamic vinaigrette dressing
Tricolore
Arugula, radicchio and endive with a slice of pear, goat cheese in a raspberry vinaigrette
Endive al Balsamico
Belgian Endive, sundried tomato, balsamic vinaigrette, and shredded parmesan
Pasta and Fagioli Toscana
Tuscan bean soup
Tortellini En Brodo
Meat tortellini in a homemade chicken broth
Farinacei – Pasta
Penne Vodka
Pasta quills in a pink vodka sauce with peas
Linguini Pesto
Linguini tossed in our own version of Pesto sauce
Rigatoni Pasticcio
Large ribbed pasta in a hearty meat sauce with ground sausage
Raviolini Gratinati
Homemade cheese ravioli, marinara sauce and parmesan au gratin
Fusilli Punta Chiappa
Spiral pasta with arugula, radicchio, garlic, herbs and shrimp
Cavatelli del Mezzadro
Homemade Cavatelli, fresh vegetables, sun-dried tomatoes, with garlic and olive oil
Linguini alle Vongole
Linguini pasta with baby clams in a white wine sauce with garlic and herbs
Tortellini Panna Con Granzeola
Meat tortellini in a cream sauce with crab meat and tips of asparagus
Pollo – Chicken
Pollo “ORO”
Chicken Dijonet on the bone-Savoy style with garlic, red vinegar, and parmesan cheese
Galletto Scoglio
Whole flattened, free-range chicken, marinated and grilled with fresh Italian herbs
Pollo Julia
Breast of chicken pan seared and encrusted with parmesan cheese topped with asparagus au gratin in white wine and butter
Pollo Tropea
Chicken with hot and sweet peppers, onions, black olives and a touch of marinara
Pollo Scarpariello
Tender pieces of chicken breast sauteed in a white wine sauce with garlic, rosemary, mushrooms, and sausage
Pollo Griglia
Breast of chicken grilled over Cesare salad
Fettine di Vitello Jessica
Veal scaloppini in a port wine sauce with tips of asparagus, sundried tomatoes, and a touch of cream
Fettine di Vitello Alba
Veal scaloppini with brand, chestnuts and wild mushrooms
Lombatina di Vitello
Grilled prime loin of veal chop, topped with mixed mushrooms
Surf and Turf
Lobster Tail and Filet Mignon
Tagliata di Manzo
Fully rimmed aged prime sirloin steak in a light creamy brandy peppercorn sauce
Filet Mignon Murphy
Sliced Filet Mignon served with hot peppers, sweet peppers, and mushrooms
Costoletta di Vitello Parmigiana
Prime veal chop, butterflied in a marinara sauce baked with mozzarella cheese
Gamberoni Fra Diavolo
Sauteed jumbo shrimp in a spicy marinara sauce with linguini
Salmone Principessa
Fresh Atlantic Salmon Filet with a light mustard sauce and asparagus
Branzino Adriatico
Striped bass filet in a white wine and lemon sauce with capers and artichokes
Scungilli “ORO” Fra Diavolo
Scungilli sautéed with white wine and garlic in a spicy marinara sauce
Dentice – In Crosta Di Patate
Red Snapper coated in a potato crust served over a field green salad
Twin Lobster Tail Fra Diavolo
Served over linguini garnished with clams and mussels
Spinaci Siciliana
Spinach sautéed in garlic and olive oil with pignoli nuts
Broccoli Aglio e Olio
Fresh broccoli sautéed in olive oil and garlic
Funghi Trifolati
Mixed mushrooms sautéed in olive oil, garlic, and fresh parsley
Broccoli Rabe
Sautéed in olive oil and garlic
Asparagi Au Gratin
Fresh asparagus topped with cheese and baked
Scaglie Grana Padano con Pere
Parmesan cheese served with fresh sliced pears and walnuts
1 – Half order as an appetizer +$
2 – Linguini alle Vongole, Tortellini as an appetizer +$
3 – Half order pasta cannot be served as main course
Dólci
- Tiramisu Flavored with
- Amaretto Liqueur
- Very Rich Chocolate Mousse
- Italian Ricotta Cheese Cake w/ Mascarpone
- Fragole Con Zabaglione
- Crème al Caramello
- Cannoli
- Tartufo
- Selection of Sorbets &
- Gelato
- Warm Chocolate Soufflé
- Carrot Cake
Apple Crumb Cake
Fresh Granny Smith Apples Caramelized to perfection, then baked between rich buttery crumb layers.
Arborio Rice Tart
Creamy rice pudding with dried cherries baked into an almond cookie crust, and topped with white chocolate ganache.
Banana Brown Butter Tart
Cookie crust with sliced bananas baked in a brown butter filling and decorated with toasted almonds.
Alfie’s Genuine Italian Biscotti
are low fat and are available in three flavors. Almond Citrus, Chocolate Hazelnut, and Cranberry Pistachio.
Fantastic Bread Pudding
Alfie’s unique and delicious bread pudding with a topping of caramelized sugar.
Luscious Cheesecake
not Italian style…not New York-style…but the Pastry Chef’s unique interpretation of a mascarpone cheesecake.
Lemon Raspberry Chess Tart
Cookie crust layered with raspberry jam and baked lemon custard.
Chocolate Double Nut Torte
Baked chocolate custard with pignoli and macadamia nuts on a crunchy chocolate base.
- American Coffee / Tea (Regular & Decaf)
- Espresso (Regular & Decaf)
- Cappuccino
Party Menu Examples
SALAD
Mixed Field Green with vinaigrette dressing
***
MAIN COURSE
Choice of:
PENNE VODKA
Pasta quills in pink vodka sauce with peas
RIGATONI PASTICCIO
Large rib pasta in a hearty meat sauce with ground sausage
POLLO FRANCEZE
Breast of chicken sautéed in a white wine with artichoke hearts
VITELLO MARSALA
Veal scaloppini in a Marsala wine sauce with mushrooms
SALMONE PRINCIPESA
Fresh Atlantic Salmon in a creamy mustard sauce w/tips of asparagus
TILAPIA LIVORNESE
Fresh Tilapia cooked in a fresh tomato sauce onions, black olives, capers
***
Dessert, Coffee, Tea
PASTA
Combination of:
PENNE VODKA
Pasta quills in pink vodka sauce with peas
FARFALE PESTO
Bowtie pasta tossed in our own version of Pesto sauce
***
SALAD:
MISTA DI CAMPO
Mixed field green salad w/Balsamic Vinaigrette
***
MAIN COURSE
Choice of:
POLLO MONTE CARLO
Breast of chicken “Francese” w/artichoke hearts
VEAL MARSALA
Veal scaloppini sautéed in a Marsala wine sauce w/mushrooms
SALMONE MOSTARDA
Fresh Salmone, in creamy mustard sauce w/tips of asparagus
TILAPIA LIVORNESE
Fresh Tilapia cooked in a fresh tomato sauce, onions, black olives, capers
***
Dessert, Coffee, Tea
Hot & Cold Appetizers
***
SALAD:
Mista Di Campo
Mixed Field Greens w/Balsamic Vinaigrette
***
Main Course
Choice of:
Penne Vodka
Pasta quills in a pink vodka sauce w/peas
Rigatoni Pasticcio
Large rib pasta in a hearty meat sauce w/ground sausage
Pollo Franceze
Breast of chicken sautéed in a white wine sauce w/artichoke hearts
Vittelo Marsala
Veal scaloppini in a Marsala wine sauce w/mushrooms
Salmone Principesa
Fresh Atlantic Salmon in a creamy mustard sauce w/tips of asparagus
Tilapia Livornese
Fresh Tilapia cooked in a fresh tomato sauce with onions, black olives, capers
***
Dessert, Coffee, Tea
Hot & Cold Appetizers
***
PASTA
Combination of:
Penne Vodka
Pasta quills in a pink vodka sauce w/peas
Farfale Pesto
Bowtie pasta tossed in our own version of Pesto sauce
***
SALAD:
Mista Di Campo
Mixed Field Greens w/Balsamic Vinaigrette
***
Main Course
Choice of:
Pollo Monte Carlo
Breast of chicken sautéed in white wine and lemon sauce w/artichoke hearts
Salmone Mostarda
Fresh Atlantic Salmon in a creamy mustard sauce w/tips of asparagus
Veal Marsala
Veal scaloppini in a Marsala wine sauce w/mushrooms
Tilapia Livornese
Fresh Tilapia cooked in a fresh tomato sauce w/onions, black olives, capers
***
Dessert, Coffee, Tea
Hot & Cold Appetizers
***
PASTA
Combination of:
Penne Vodka
Pasta quills in a pink vodka sauce w/peas
Farfale Pesto
Bowtie pasta tossed in our own version of Pesto sauce
Tortellini Fileto Di Pomodoro
Tortellini in a fresh tomato sauce and basil
***
SALAD:
Mista Di Campo
Mixed Field Greens w/Balsamic Vinaigrette
***
Main Course
Choice of:
Pollo Monte Carlo
Breast of chicken sautéed in a white wine & lemon w/artichoke hearts
Pollo Parma
Breast of chicken Milanese topped w/ mozzarella in a marinara sauce
Vitello Marsala
Veal scaloppini sautéed in Marsala wine sauce w/mushrooms
Vitello Sorrentino
Veal scaloppini topped w/prosciutto, eggplant, and fontina cheese in a demi-glaze sauce
Salmone Principesa
Fresh Salmon in a creamy mustard sauce w/asparagus tips
Tilapia Livornese
Fresh Tilapia baked in a fresh tomato sauce, onions, olives, capers
Filet Mignon
Cooked to perfection; served with mashed potatoes
***
Dessert, Coffee, Tea