Trattoria Totaro prides itself in being a little piece of the Italian countryside in Conshohocken offering diners freshly prepared food that strives for outstanding flavor.  In its intimate byob dining room, you will be served properly grown and prepared ingredients, with an emphasis on nourishment and value, while viewing scenic murals of Italy.  Vince Totaro is also known for his “Wild Game Nights” held throughout the year and his “Vince will eat it” guarantee.

Visit us on Facebook / Visit our Website

Restaurant Week Menu

Choose Three of Four Courses for $35.00

First Course (Choose One)

Porcini Shrimp
Porcini mushroom dusted shrimp, sautéed and served on a bed of spinach with balsamic drizzle

Cheese Plate
White Stilton, Blue/Brie, Gorgonzola and Sharp Provolone

Calamari
Crispy fried, sweet and spicy chili sauce for dipping

Eggplant Rollatini
Smoked duck, goat cheese and grilled tomato wrapped in grilled eggplant drizzled with balsamic reduction

Sherry Infused Mussels
Shaved fennel, roasted garlic and saffron butter sauce

Garlic Clams
Sautéed with garlic, white wine and lemon butter

Calamari fra Diablo
Fresh cut calamari sautéed in olive oil and garlic, in a spicy marinara sauce

Second Course (Choose One)

Caesar Salad
With house made croutons and our cheesy Caesar dressing

Nuts and Berries
Spring Mix crumbled blue cheese, dried berries, walnuts, purple onion, tomato, berry balsamic vinaigrette

Grilled Pear Salad
Baby spinach, gorgonzola cheese, walnuts, red wine vinaigrette

Third Course (Choose One)

Veal Vivian
Topped with lump crab, baby spinach and mozzarella cheese in a white wine cream sauce. With grilled asparagus spears

Grilled Steelhead Trout
With sautéed white beans, tomato, spinach, shiitake mushrooms, and homemade pasta tossed in an herb lemon butter sauce

Gorgonzola Chicken
With walnuts, grilled pear and gorgonzola cream sauce with grilled asparagus spears over herb risotto

Cappellini Alexandra
Homemade pasta, shrimp, lump crab, roasted red peppers and caramelized onions in a white wine pesto sauce

Calamari fra Diablo
Fresh cut calamari sautéed in extra virgin olive oil and garlic, in a spicy marinara sauce, over home made pasta

Lamb Loin Chops
With osso bucco ravioli in a rosemary lamb demi. With broccoli rabe

Pan Seared Mediterranean Sea Bass
Over coconut basmati rice with pineapple salsa, and grilled asparagus

Fourth Course (Choose One)

Warm Brownie Sundae

Tartuffo

Cannolies