Reali's Cuisine Menu (Update 2025)
Welcome to Reali's Cuisine, a delightful Italian gem nestled in Johnston, RI, where every dish tells a story! Their menu is a tribute to traditional Italian flavors with a stellar focus on veal preparations. Signature dishes like the Veal Tracy—tender veal enrobed in prosciutto and mushrooms, baked in a luscious brandy cream sauce—are culinary highlights that will leave you captivated.
- Appetizers: Start your meal with fried calamari, perfectly crispy and served with a mélange of peppers.
- Salads: Enjoy fresh, vibrant salads like the classic Caesar or the mixed greens Insalatta.
With a warm atmosphere, attentive service, and a menu that features everything from comforting house-made meatballs to exquisite veal options, Reali's Cuisine promises an unforgettable dining experience for all who enter.
APPETIZERS
FRIED MOZZARELLA
Three of our homemade triangle shaped mozzarella, lightly fried with our own house sauce.
BRUSCHETTA BREAD
A blend of cannellini beans, tomatoes, scallions, fresh basil and spinach sautéed in olive oil, garlic, mozzarella, and Romano cheese over Italian toast.
STUFFED MUSHROOMS
Ritz cracker & crabmeat stuffing drizzled with Mornay sauce.
FRIED CALAMARI ITALIA
Tender rings of Calamari battered and lightly fried, tossed with hot pepper rings, sharp Provolone, and prosciutto.
GARLIC SHRIMP
Sautéed with scallions and artichokes in butter, wine and fresh garlic over cold tomato wheels.
FRIED ZUCCHINI STICKS
Hand cut zucchini sticks fried and tossed with pecorino Romana cheese and served with a side of house sauce.
FRIED CALAMARI
Tender rings of calamari battered and lightly fried, tossed with hot pepper rings.
HOUSE MADE MEATBALLS
(1) 6.99 (2) 12.99
INSALATTA
A blend of mixed greens with tomatoes, cucumbers, pepperoncini peppers, onions and olives.
ANTIPASTO
Vegetables, Italian cold cuts and sharp provolone cheese on a bed of iceberg lettuce, Romaine, and mixed field greens.
CAESAR SALAD
Romaine lettuce with our own Caesar dressing topped with Romano cheese and croutons.
SALADS
VITELLO
VEAL VINCENZA
Veal covered with ricotta cheese, mushrooms, mozzarella, and Romano cheese, topped with eggplant in our own house sauce.
VEAL FRANCAISE
Lightly battered veal medallions sautéed in a lemon butter wine sauce.
VEAL PARMIGIANA
Breaded veal cutlet topped with mozzarella cheese and our own house sauce.
VEAL MARSALA
Medallions sautéed with mushrooms and garlic finished with only the best Marsala wine.
VEAL PARMA
Veal medallions topped with prosciutto, mushrooms, scallions, tomato, and mozzarella in a Marsala wine sauce baked to perfection.
VEAL OSCAR
Veal, asparagus, and crab sealegs, topped with mornay sauce.
VEAL SALTIMBOCCA
Veal covered in mozzarella cheese with sautéed prosciutto and tomatoes sprinkled with bread crumbs, topped with a Mornay sauce.
VEAL TRACY
Tender veal covered with prosciutto and mushrooms baked in a brandy cream sauce.
CHICKEN FRA DIAVOLO
Chicken tenderloins, black olives and hot pepper rings in a spicy hot marinara sauce over linguine.
CHICKEN COLAVITA
Chicken tenderloins sautéed in garlic and olive oil with hot peppers rings, black olives, zucchini, roasted red peppers over a bed of linguine.
CHICKEN CACCIATORE
Chicken tenderloins, red peppers, mushrooms, and onions in marinara sauce over linguine.
CHICKEN GIOVANNI
Chicken tenderloins, mushrooms, roasted red peppers, scallions and herbs in a butter wine sauce over linguine.
CHICKEN FRANCAISE
Lightly battered chicken medallions sautéed in a lemon butter wine sauce.
CHICKEN ASPARAGIA
Boneless chicken breast, asparagus spears and fresh parsley in an asparagus cream sauce.
CHICKEN CANNELLONI
Boneless breast of chicken covered with ricotta cheese, spinach, mushrooms, mozzarella and Romano cheese, topped with our own house sauce.
CHICKEN LUIGI
Boneless breast of chicken covered with buffalo mozzarella, tomato, bacon, and Ritz cracker crumbs in a divine Mornay sauce.
CHICKEN MARSALA
A boneless breast of chicken and mushrooms in a superior dry Marsala wine sauce.
CHICKEN PARMIGIANA
Chicken cutlet topped with mozzarella cheese and our house sauce.
CHICKEN COPONE
Boneless breasted chicken sautéed in a lemon butter wine sauce with diced Italian ham and red onion, topped with mozzarella cheese.
CHICKEN ITALIA
Boneless breasted chicken, sautéed with spinach, artichoke hearts, and roasted red peppers in a Marsala wine sauce, topped with belgioso sharp Provolone cheese.
CHICKEN OSCAR
Boneless breasted chicken baked in the oven, with asparagus spears and crab meat, topped with a Mornay sauce.
CHICKEN MILANESE
Boneless breasted chicken sautéed with artichoke hearts, roasted red peppers, mushrooms, and scallions, in a white wine garlic Romano sauce.
POLLO
PESCE
SHRIMP & CHICKEN FANTASIA
Shrimp and chicken with spinach, prosciutto, pepperoncini peppers and pignoli nuts with provolone cheese sautéed in garlic, pepper, olive oil and white wine over penne.
SHRIMP & CHICKEN LORENZO
Shrimp and chicken sauteed with prosciutto and tomato in a butter wine garlic sauce, blanketed with mozzarella cheese, served over penne.
SHRIMP SCAMPI
Shrimp sautéed with roasted red peppers, scallions, garlic and spices in a butter wine sauce over linguine.
SHRIMP FRA DIAVOLO
A spicy marinara sauce with a combination of shrimp, olives and hot pepper rings over linguine.
SHRIMP ALFREDO
Shrimp in a seafood Alfredo sauce over linguine, garnished with black pepper and parsley.
BAKED SCROD
Fresh scrod baked with butter and a cracker crumb dressing.
SOLE FRANCAISE
Pan fried sole in a butter lemon wine sauce.
SALMON SAMERILLIO
Salmon baked in the oven with mozzarella cheese and Ritz cracker crumbs, topped with diced tomato, pignoli nuts, fresh basil, olive oil, and balsamic vinegar.
VEAL AND SHRIMP MEDITERRANEAN
Shrimp and veal medallions sautéed with black olives, mushrooms, artichoke hearts, scallions, garlic, olive oil, white wine, and finished with pepperoncini peppers.
TORTELLINI ALFREDO
Cheese filled tortellini with a perfect blend of cream, butter, and Romano cheese.
TORTELLINI CARBONARA
Cheese filled tortellini, bacon, and prosciutto in the best alfredo sauce in town.
JUMBO CHEESE RAVIOLI
Served with our own house sauce.
SPINACH DI GIORGIO
Fresh spinach and red roasted peppers sauteed in garlic and olive oil topped with long horn provolone cheese over Penne pasta.
LINGUINE AGLIO E OLIO
A blend of scallions, roasted red peppers, black olives, Romano cheese, garlic, and olive oil.
RAVIOLI CRISTINA
Served with marinara, Romano cheese, bacon, and red onion.
LINGUINE OR PENNE WITH SAUCE
With meatballs. 21.99
LINGUINE WITH RED OR WHITE CLAM SAUCE
Simmered to perfection.
EGGPLANT CANNELLONI
Eggplant covered with ricotta cheese, spinach, mushrooms, mozzarella, and Romano cheese, topped with our own house sauce.
EGGPLANT PARMIGIANA
Eggplant baked in the oven with mozzarella cheese in out own house sauce, topped with Pecorino Romano cheese.
PENNE PINK ALFREDO
Penne in a pink alfredo sauce with chopped asparagus spears.
LINGUINI ALFREDO
Linguini in a creamy alfredo sauce garnished with black pepper and parsley.
PENNE PRIMAVERA
Penne sautéed with zucchini, spinach, black olives, onion, mushrooms, and peppers
LOBSTER RAVIOLI
Jumbo lobster ravioli in a pink alfredo sauce.
GNOCCHI ALFREDO FLORENTINE
Gnocchi sautéed in an alfredo sauce with spinach and artichoke hearts.