Dinner Menu
Served
CLOSED TUESDAY
Monday – Thursday: 3:00 pm – 8:30 pm
Friday & Saturday: 3:00 pm – 10:00 pm
Sunday: 1:30 pm – 8:00 pm
ANTIPASTI |
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PALLE DI RISOTTIBreaded Parmesan risotto croquettes, light vodka sauce, truffle oil drizzle |
12. | |
MELANZANE ROLLATINIEgg battered eggplant, ricotta cheese stuffing, pomodoro sauce, grated Parmesan cheese |
12. | |
POLPETTE DI CARNE CON RICOTTAMeatballs, pomodoro sauce, dollop of ricotta cheese |
12. | |
VONGOLE CASINOLittleneck clams, diced peppers, bacon, lemon, garlic butter |
12. | |
TORTA DI GRANCHIOCrab cakes, limoncello cream sauce, wilted baby greens |
14. | |
PANE COTTOEscarole, beans, peasant bread broiled with grated parmigiano cheese |
12. | |
BROCCOLI DI RABE CON SALSICCIABroccoli rabe, sweet Italian sausage, garlic,extra virgin olive oil |
14. | |
CALAMARETTI FRITTITraditional style with side of marinara or New York style tossed with hot cherry peppers and marinara sauce |
123/15. | |
ZUPPE |
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PASTA E FAGIOLIPasta and beans |
8. | |
SCAROLE E FAGIOLIEscarole and beans |
8. | |
TORTELLINI EN BRODOCheese tortellini in chicken broth |
8. | |
INSALATA |
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INSALATA DI MEDITERRANEOArugula, romaine,grape tomatoes, cucumber, red onion, chick peas, and Feta cheese EVOO lemon oregano dressing. |
9. | |
INSALATA DI CESARERomaine lettuce, garlic croutons, parmigiano cheese, classic Caesar dressing |
9. | |
FARINACEI |
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PAPPARDELLE AL TELEFONOLarge egg noodles, picked lobster meat, pink vodka sauce |
28. | |
GNOCCHI SAPORITIHomemade potato dumplings, pomodoro sauce, diced fresh mozzarella |
20. | |
LINGUINI CON VONGOLELittleneck clams served over linguini, red or white sauce |
24. | |
CAVATELLI BOLOGNESECavatelli pasta tossed in a hearty meat sauce |
20. | |
PENNE AL FINLANDIA CON SCHIZZI DI POMODOROPenne pasta tossed in a pink vodka sauce |
20. | |
GNOCCHI CON BROCCOLI RABE E SALSICIAPan seared homemade potato dumplings, broccoli rabe, ground sausage, white beans, garlic, olive oil |
23. | |
PIATI FORTI
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EGGPLANT PARMIGIANALightly egg-battered and layered with mozzarella topped with pomodoro and served with penne. |
23. | |
POLLO CARBONARAPan seared boneless chicken breast, on a bed of spaghetti, toosed with pancetta, onion, and peas, ;ight cream sauce |
23. | |
POLLO ALBERTOSkillet crisped semi boneless chicken, Italian sausage, onions, hot cherry peppers, fried potatoes, vinegar reduction |
23. | |
POLLO PARMIGIANAPanko encrusted chicken breast, mozzarella cheese, topped with pomodoro served with penne |
23. | |
POLLO MARSALAPane seared chicken breast, mushrooms, Marsala demi-glaze |
23. | |
VITELLO ALLA GIUSEPPEVeal medallions, Italian sausage, onions, roasted red peppers, roasted potatoes, mozzarella cheese, roasted garlic, Marsala wine sauce |
25. | |
VITELLO SALTIMBOCAVeal medallions, Parma prosciutto, mozzarella cheese, sage sherry demiglaze |
25. | |
VITELLO GAGLIARDIVeal cutlets, sliced eggplant, mozzarella cheese, pomodoro sauce over sautéed escarole |
25. | |
CARNE |
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MAIALE CON VALDPSTANADouble cut pork chop breaded and stuffed with Parma Prosciutto and mozzarella finished with a sherry mushroom demi-glaze |
28. | |
OSSO BUCCOSlow roasted veal shank, natural braising demiglaze, parmesan risotto |
34. | |
BISTECCA RUSTICAGrilled New York strip, Rib Eye, or Tenderloin steak, garlic, olive oil, fresh herbs, creamed spinach, Parmesan French fried potatoes |
M/P | |
PETTO D’ANATRAPan seared duck breast finished with a port reduction with dried cherries |
31. | |
PESCE |
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SALMONE ALLA BRACEGrilled salmon, lemon, white wine, fresh herbs |
28. | |
JOHN DORI ARREGANATAWhitefish, lemon, white wine, Italian style bread crumbs, baby shrimp infused risotto |
28. | |
PETTINE CON ZUPPA DI ARAGOSTAPan seared scallops, surrounded by lobster bisque and basil risotto |
33. | |
GAMBERONI SCAMPIJumbo shrimp, garlic, olive oil, grape tomatoes, parsley, tossed with linguine |
27. | |
ZUPPA DI PESCEClams, mussels scallops, shrimp, scrod, red or white sauce over linguini |
33. | |
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“Thoroughly cooking poultry, seafood, shellfish, or eggs reduces the risk of food borne illness” |