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Taranovas Ristorante & Pizzeria Sit-down 4201 Neshaminy Blvd., Bensalem, PA 19020 Phone: 215.396.9655 fax: 215.396.9605

All meals include soup or salad, entrees, chef’s choice of side, assorted breads, soda, tea and coffee. Appetizers, ice-cream or Desserts are available for $1.50 more per person

Level Two Entrees – 15.95 per person Chicken Scampi - with green peppers and garlic in a classic wine butter sauce Chicken Parmigian - lightly Breaded & Smothered in Marinara & Mozzarella Chicken Cacciatore - with mushrooms in a chunky garlic tomato sauce Chicken Piccata - with Fresh Lemons, Wine, Mushrooms and Capers South Philly Sausage and Peppers - hot and sweet sausage in garlic and olive oil Eggplant Parmigian - lightly breaded and Smothered in Marinara and Mozzarella Baked Ziti - ziti Tossed with Marinara and Layered with Ricotta and Mozzarella Penne Primavera - with Garden Vegetables in a Marinara or Alfredo Sauce Pasta Pomodoro - angel hair with tomato, basil, garlic and hot pepper seeds Stuffed Shells - shell shaped pasta stuffed with a ricotta and herb blend Ravioli Marinara - overstuffed pasta pillows filled with ricotta and herbs

Level Three Entrees – 17.95 per person Broiled Flounder – in a lemon butter sauce Grilled Salmon – with grilled chefs vegetables Veal Marsala - with Marsala Wine, Fresh Mushrooms and Tomatoes Veal Scaloppini - with Mushrooms and Peppers in a sherry tomato Sauce Veal Parmigian - lightly Breaded & Smothered in Marinara & Mozzarella Rigatoni Al Freshce - grilled chicken, broccoli, garlic and olive oil Shrimp Scampi - with garlic in a classic wine butter sauce Chicken Marsala - with Marsala Wine, Fresh Mushrooms & Sun Dried Tomatoes Chicken Concetta - with sausage, onions, peppers and basil in white wine sauce Chicken Françoise - in egg batter sauteed with a lemon buter sauce

20% gratuity added to all orders BYOB is welcome, however we reserve the right to add an additional fee for the room

All parties may choose up to Three entrees for their guests to choose from Choices and final count must be submitted at least five days before the event.


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