I get the feeling the restaurant could be in a rut. Maybe it's time for some changes. The house salad is mostly iceberg lettuce and mesclun greens, a bit of tomato and cucumber, but the tangy house Italian dressing with bits of minced vegetables lifts it out of the ordinary. Mixed vegetables as a side dish are plain and routine. After getting brown and oily Italian potatoes one night, we switched to baked and roasted redskins the next time, and they were fine.
Soups are worth trying.
There's wedding soup, naturally, thick with the usual meatballs, pasta and veggies. Chicken tortellini has big, soft and flabby tortellini. Shrimp gumbo is like a light gravy with a few shrimp. The menu has many more choices, of course, ranging from osso buco, to chicken cacciatore, several steaks and a range of pasta dishes made with the restaurant's own pasta, made daily. Obviously, Pasquarelli's customers know exactly what they like on the menu, and keep ordering it.