The entrees include a wide choice of pasta including a homemade broccoli rabe and chicken ravioli that is worth the trip alone. The veal chop saltimbocca is not to be missed and is stuffed with mozzarella di buffalo and garlic spinach and then wrapped in parma prosciutto and served with baby portabello mushrooms and a sweet marsala wine sauce. Steak lovers can choose from four different Angus beef steaks including the succulent fillet gorgonzola and crab. No trip to Di Paolo’s is complete without sampling their signature “orange size” crab cakes that are made from 100% jumbo lump crab meat and seem to be held together through willpower alone. All of the entrees are served with antipasto, a crispy house salad, Yukon potatoes, and a side of pasta.