Cuisine:

• Italian
• Others

Josephine's Ristorante Description:
Some diners are happy with a couple of items from the antipasti menu, such as eggplant ghiotta, battered and sautéed with olives, pine nuts, raisins and capers in a marinara sauce; or the stuffed artichoke Frances, bulging with garlic, romano cheese and spices. Combine one of these with Josephine's mixed Italian salad and the special garlic-cheese bread, and you'll be set for the evening. More hearty appetites, however, will want to try the chicken Damian, sautéed in wine and garlic and topped with Josephine's special sauce and Italian sausage. Seafood lovers go for the trout special, lightly battered in an egg wash, sautéed in olive oil and topped with a tangy lemon butter sauce. Josephine's also offers a long list of pasta specialties that put an upscale spin on the basics offered for lunch. By day, a cafeteria line greets regulars who pick their favorite pastas---spaghetti, rigatoni, ziti, linguine, shell or cappellini---and select a sauce and meat.


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