grab & go
Stop into Lou Umberto's Italian Kitchen and grab one of our delicious prepared meals or one of our grab-and-go items. Our dishes come from recipes handed down for generations and are made using only the highest quality ingredients. These selections are pre-made and ready to go, or call ahead at 401-432-6267 and we can have it ready for you!
MOST ITEMS AVAILABLE DAILY
Fresh Housemade Sausage
Sweet, spicy, rabe
Pasta Marinara
Choice of penne, rigatoni, or spaghetti topped with my family’s marinara sauce
Pasta Primavera
Sautéed zucchini, broccoli, peppers, onion, tomato, and olives tossed with a fresh rigatoni
Cavatelli, Sausage, and Rabe
Steam/sautéed broccoli rabe with Fedrick Veal Co. sausage and fresh egg cavatelli
Pasta Pink Vodka
Plum tomato sauce simmered with heavy cream, vodka, shallots, and fresh basil over penne, rigatoni, or bowties
Lasagna
My Fathers layered pasta with each layer filled with ground beef, sausage, ricotta, and mozzarella
Eggplant Lasagna
Layered eggplant filled with zucchini, squash, ricotta and mozzarella
Eggplant Parmigiana
Breaded eggplant topped with our sauce and parmigiana cheese
Sausage and Peppers
Fried peppers slowly simmered with fresh sausage
Meatballs
My grandmother Philly’s meatball recipe simmered in marinara
Roasted Wings
Chicken wings slowly roasted in our brick oven until crispy
Veal, Peppers, Mushrooms
Slowly stewed veal, combined with sautéed peppers and mushrooms
Veal and Peas
Veal stewed and then braised with peas
Chicken Cutlets
Chicken breaded with our seasoned bread crumbs
Chicken Parmigiano
Our breaded chicken cutlets topped with tomato sauce and then baked in the oven with mozzarella
Veal Cutlets
Breaded with our seasoned bread crumbs
Stuffed Peppers
Large cubanelle peppers stuffed with our seasoned breadcrumb filling
Chicken Piccata
Chicken breasts sautéed and then simmered in a white wine lemon butter sauce
Roasted Chicken
Rosemary seasoned chicken thighs or legs roasted in our brick oven until crispy
Roasted Vegetables
Mixed vegetables seasoned and roasted in our brick ovens until tender
Nonna’s Sautéed Vegetables
My grandmother’s recipe of Eggplant, cubanelle peppers, tomatoes, and celery sautéed until soft
Tortellini Salad
Fresh tortellini with fresh spinach, roasted peppers, provolone tossed with balsamic and olive oil
String Bean Salad
Blanched string beans seasoned with salt, pepper, oregano, red onion and tossed with red wine vinegar
Potato Salad
Red bliss potatoes with a mix of hard boiled eggs, onion, celery, and mayonnaise
Italian Potato Salad
Russet potatoes mixed with onion, garlic, celery and tossed in olive oil and vinegar
Tomato Salad
Tomatoes, onion, celery, olive oil, oregano, fresh mozzarella
Snail Salad
Tender pressure cooked snails seasoned with onion, cherry peppers, olives, parsley, and topped with oil
Broccoli Rabe
Rabe and garlic steam sautéed until tender and seasoned with salt, pepper, and crushed red pepper
Arancini
Risotto formed into a ball with fresh mozzarella, ground beef, and peas. Then it’s breaded and fried
Roasted Peppers
Roasted red peppers seasoned with salt, pepper, fresh garlic, and fresh parsley
Frittata
Classic frittatas made with either potato, zucchini, ground sausage or peppers
Chicken Soup
Classic hearty favorite, made with whole boiled chicken, carrots, onion, celery, and escarole
Lentil Soup
Comforting lentil soup with sausage, carrots, onions, and celery
Pasta and Beans
Classic cannellini bean soup simmered with Prosciutto de Parma and fresh plum tomatoes
Escarole and Beans
Escarole, cannelini beans, and proscuitto in broth
Tripe
My grandmother Filomena Umberto’s recipe of a classic Italian tripe soup
Tossed Salad
Romaine lettuce, tomatoes, cucumber, red onion, celery, pepper
Fresh Dough By The Pound
