Dinner Menu

Monday thru Saturday - 5pm to 10pm
Sunday Dinner: 3pm to 9pm





























































































       _______________________________________________________


Roberts Scratch Kitchen

400 Minnisink Road - Totowa, NJ 07512
Call For Reservations : 973.638.1405

www.robertsscratchkitchen.com

Lunch Menu        Sunday Family Style Menu
RSK Catering Menu      Sit Down Party Menu

Repass menu available upon request.

Book Your

Next Party

With RSK

400 Minnisink Road

Totowa, NJ 07512

Reservations:  973 638 1405

SALADS

__________________________________________________
Meatball Salad-13
Roberts’ Meatball paired with ricotta and Italian salad


Apple Salad-12
Arugula, spinach, dried cherries, apples, walnuts, gorgonzola cheese


Pan Fried Goat Cheese-12
Pignoli nut encrusted goat cheese over arugula with dried cherries



APPETIZERS
__________________________________________________

Scallops Quinoa-15
Pan-seared over quinoa, apples and butternut squash


Fried Calamari-13
Lightly fried served with ginger sauce


Mussels-13
PEI mussels-Fra diavolo red sweet, or white wine garlic


Short Rib Fries-15
Braised short ribs, with hand -cut potato chips


Fried Mozzarella-12
Fresh mozzarella breaded and lightly fried over chopped tomatoes



PASTAS
__________________________________________________
Gluten free pasta available $2 additional

Gnocchi-30
Homemade, in a burnt-butter sage sauce with pan-seared scallops


Autumn Penne-28
Penne pasta, fall vegetables shrimp, in a plum tomato sauce


Spaghetti and Mussels-26
PEI mussels, over spaghetti spicy Fra Diavolo sauce


Short Rib Pasta-30
Braised beef short ribs over homemade pasta


Lobster Rigatoni-32
Rigatoni with lobster meat, shiitake mushrooms in a truffle oil cream sauce



FISH
__________________________________________________

Salmon-28
Broiled, brushed with honey with jasmine rice and string beans


Bronzino-30
Butter-flied, and grilled served with potato puree and asparagus


Scallops-30
Pan-seared, served over a butternut squash risotto



MEATS
__________________________________________________

Chicken-28
Served in a creamy parmesan-garlic mushroom sauce with string beans and roasted potatoes


Pork Chop-28
12 oz. chop butter-flied, stuffed with apples, pancetta, smoked gouda with carrots and roasted potatoes


Filet Mignon-37
10 oz. Grilled in a brandy-wine reduction with creamed spinach and hand-cut potatoes


Veal Chop-45
16 oz. bone-in, double-cut, butter-flied and breaded parmesan style served with penne pasta