Robertos Restaurant

Lightly fried calamari and cherry peppers, served with house-made marinara and a fresh lemon wedge.

Tri-color tortilla chips stacked with a melty cheese blend, pico de gallo, shredded lettuce, fresh jalapeños, & sour cream.

Served with celery, carrots, and blue cheese or ranch. Choice of Buffalo, BBQ, or Garlic Parm sauce.

Blend of three cheeses, spinach, & artichokes, served warm with tortilla chips, crispy pita, celery, & carrots.

Crispy shrimp tossed in a creamy, spicy bang bang sauce.

Warm, soft baked pretzel sticks topped with everything seasoning; served with a grainy beer mustard.

Classic potato and cheese pierogies, pan-seared 'til golden, topped with caramelized onions; served with sour cream.

Crispy brussels sprouts & local farm bacon, topped with crispy shallots and drizzled with hot honey.

Classic rich onion broth topped with crusty bread and melted melted cheese gratin.

Hearty vegetable chili simmered with spices. Optional add-ons: sausage or ground beef.

Chopped romaine tossed in creamy house-made Caesar dressing, topped with shaved parmesan & croutons.

Mixed greens topped with roasted corn, black beans, pico de gallo, blended cheese, avocado, and warm & cheesy tortilla; tossed in chipotle ranch dressing.

Mixed greens topped with bacon, avocado, tomatoes, red onion, hard-boiled egg, and crumbled blue cheese; your choice of dressing.

Baby iceberg lettuce wedge with bacon, chopped egg, tomatoes, onions, crumbled blue cheese, & blue cheese dressing.

Poached farro topped with feta, black olives, grape tomatoes, cucumber, red onion, and dolmas; served with a creamy yogurt dill sauce.

Orange glazed sticky ribs over top our house made slaw.

Crispy breaded boneless chicken tenders served with celery, carrots, and choice of wing sauce.

Refreshing freshly squeezed lemonade with a hint of fresh mint.

Freshly brewed black tea served over ice with a lemon wheel.

Ask your server for our rotating draft selection of IPAs and ales from local Connecticut craft breweries.