3 Course $30 Dinner Menu -
*Not valid Saturday , October 24th

Appetizers - (please choose one item)

garden salad with balsamic vinaigrette
caesar salad
steamed mussels in a garlic broth
fresh mozzarella
fried & topped with capers in a pink sauce
soup of the day

 Entrees - (please choose one item)
zuppa di pesce
clams, mussels, shrimp fresh catch, scallops & calamari with a pinch of saffron over linguine in a white wine broth

  fresh catch pesto duo
grilled mahi with a sundried tomato pesto & salmon with a basil pesto served with idaho roasted potatoes and sauteed red onion green beans 

black grilled pheasant 
1/2 of a north carolina farm-raised pheasant served over pumpkin risotto
 6 oz butterfly filet 
over grilled polenta & prosciutto with a port wine demi-glace served with sauteed red onion green beans

Desserts (please choose 1 item)

Homemade Dessert Choices of the Day

Pino Tomasello
Pino Tomasello was 18 when he began working in restaurant kitchens under the direction of various chefs. He became fascinated with cooking but was disappointed in the way that Italian food was prepared in those days.

“It wasn’t what I grew up with. In Italy, they don’t overdo a dish with sauce and garlic. A good piece of fish or meat should be able to hold its own,” he said.

Over the years, Tomasello observed a change in dining trends. “Little by little, people began to appreciate authentic foods rather than the traditional spaghetti and meatballs and lasagna. This is exactly what I had hoped for.”

He now has 30 years experience in the kitchen, his profession has become his passion not just an ordinary daily job. He gets the most satisfaction on seeing his customers happy. He loves creating new specials, sometimes even calls his Mother back in Sicily for advice for a twist on an old dish (she gave him the gift of loving to cook). His regulars don’t even bother with the menu, they usually call ahead and let him know they’re coming & he knows to create special something for them.

He enjoys reading the many compliments in the guest book. Now in it’s 8th year, Fresco’s has become more and more difficult to get a table on a Saturday night( even in the off season), for a window seat, you really should call several days in advance, by Saturday midday, they are usually sold out for the night. It has also become a popular private party destination, mainly for the atmosphere & the attention to detail with the menu.

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