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  • Appetizers

    Chef’s Soup 10
    Fresh Mozzarella breaded and sauteed in anchovy sauce 13
    Grilled Balsamic Marinated Portobello topped with roasted peppers, zucchini and melted fontina 14
    Little Neck Clams steamed in a light tomato, fresh basil broth 14
    Smoked Salmon and Fresh Asparagus in warm puff pastry shell, sprinkled with vegetable burnoise and lemon sauce 17
    Sautéed Jumbo Shrimp with a tomato-white bean ragout 17
    Nino’s Homemade Meatballs with pine nuts, raisins, roasted tomato sauce and grated parmigiano reggiano 13
    Carpaccio of Beef and Bresaola Wrapped Arugula rubbed with extra virgin olive oil and shave parmesan 17
    Imported Buffalo Mozzarella roasted peppers, fresh tomatoes and basil  16



    Caesar Salad for Two with croutons and fresh grated parmesan 22
    Mesculin Greens baby lettuce with balsamic vinaigrette 10
    Arugula, Endive, Radicchio in a lemon dressing 11

    Homemade Pastas

    Homemade Potato Gnochi in tomato sauce topped with fresh mozzarella 17
    Homemade Sundried Tomato Ravioli napped with fresh tomato puree 19
    Homemade Spinach Ricotta Ravioli tossed in a basil pesto 19
    Homemade Cavatelli with broccoli rabe, sweet sausage, garlic and e.v. olive oil 21


    Spaghetti Carbonara pancetta, onions, pecorino and egg yolk 19
    Capellini Primavera with an array of vegetables 19
    Penne with Braised Veal roasted peppers, scallions, olive oil and garlic 21
    Linguine with fresh Clams sauteed in garlic, olive oil and parsley 21
    Fedelini and Baby Shrimp sauteed with garlic, fresh tomato & basil 23
    Rigatoni and Vodka  in a pink tomato sauce finished with parmesan cheese 19
    Duck Risotto cooked in sage scented duck broth, plum tomato and finished with parmesan cheese 25
    Gluten Free Pasta Penne or Linguini 24

    Main Course

    Grilled Red Snapper with vegetable ratatouille and napped in garlic and olive oil 29
    Herb Mustard Glazed Salmon over king crab, horseradish, green onion cake & cucumber, caper vinaigrette 29
    Char Grilled Yellow Fin Tuna served with a cabbage slaw, balsamic onion stew and pickled ginger 35
    Sautéed Jumbo Shrimp surrounding risotto mantecato topped with mango relish in flat parsley puree 36
    Roasted Chicken Breast with grilled vegetables, goat cheese napoleon and artichoke in a white wine sauce 27
    Parmesan Crusted Chicken with lemon-white wine butter sauce 25
    Quail Stuffed with Shredded Duck corn-crusted polenta cake and black currant sauce 29
    Veal Scaloppini with prosciutto and melted fontina, leeks, mushrooms, fingerling potatoes and lemon sage 30
    Veal Loin Medallions with seasonal vegetables, garlic whipped potatoes and a tarragon mustard sauce 34
    Rack of Veal on steak fried potatoes, spinach, topped with crispy leeks 39
    Grilled Filet Mignon finished with Barolo wine sauce and seasonal vegetables 38
    Rack of Lamb in two Sauces served with broccoli rabe, white beans and baby carrots 39
    Grilled Vegetable Napoleon  with portobello, red peppers, polenta and herb pesto sauce 20
    Pick your own Live Lobster from our Tank served fradiavolo style over linguini (recommended for two) M/P