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  • Appetizers

    Chef’s Soup 8
    Fresh Mozzarella breaded and sauteed in anchovy sauce 10
    Grilled Balsamic Marinated Portobello topped with roasted peppers, zucchini and melted fontina 11
    Little Neck Clams steamed in a light tomato, fresh basil broth 11
    Smoked Salmon and Fresh Asparagus in warm puff pastry shell, sprinkled with vegetable burnoise and lemon sauce 14
    Sautéed Jumbo Shrimp with a tomato-white bean ragout 14
    Nino’s Homemade Meatballs with pine nuts, raisins, roasted tomato sauce and grated parmigiano reggiano 11
    Carpaccio of Beef and Bresaola Wrapped Arugula rubbed with extra virgin olive oil and shave parmesan 14
    Imported Buffalo Mozzarella roasted peppers, fresh tomatoes and basil  13
     
     

     

    Salads

    Caesar Salad for Two with croutons and fresh grated parmesan 19
    Mesculin Greens baby lettuce with balsamic vinaigrette 8
    Arugula, Endive, Radicchio in a lemon dressing 9
     

    Homemade Pastas

    Homemade Potato Gnochi in tomato sauce topped with fresh mozzarella 15
    Homemade Sundried Tomato Ravioli napped with fresh tomato puree 16
    Homemade Spinach Ricotta Ravioli tossed in a basil pesto 16
    Homemade Cavatelli with broccoli rabe, sweet sausage, garlic and e.v. olive oil 18
     

    Pastas

    Spaghetti Carbonara pancetta, onions, pecorino and egg yolk 16
    Capellini Primavera with an array of vegetables 16
    Penne with Braised Veal roasted peppers, scallions, olive oil and garlic 18
    Linguine with fresh Clams sauteed in garlic, olive oil and parsley 18
    Fedelini and Baby Shrimp sauteed with garlic, fresh tomato & basil 19
    Rigatoni and Vodka  in a pink tomato sauce finished with parmesan cheese 16
    Duck Risotto cooked in sage scented duck broth, plum tomato and finished with parmesan cheese 22
    Gluten Free Pasta Penne or Linguini 22

    Main Course

    Grilled Red Snapper with vegetable ratatouille and napped in garlic and olive oil 24
    Herb Mustard Glazed Salmon over king crab, horseradish, green onion cake & cucumber, caper vinaigrette 24
    Char Grilled Yellow Fin Tuna served with a cabbage slaw, balsamic onion stew and pickled ginger 29
    Sautéed Jumbo Shrimp surrounding risotto mantecato topped with mango relish in flat parsley puree 29
    Roasted Chicken Breast with grilled vegetables, goat cheese napoleon and artichoke in a white wine sauce 24
    Parmesan Crusted Chicken with lemon-white wine butter sauce 19
    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 24
    Veal Loin Medallions with seasonal vegetables, garlic whipped potatoes and a tarragon mustard sauce 29
    Parmesan Crusted Chicken with lemon-white wine butter sauce 19
    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 24
    Veal Loin Medallions with seasonal vegetables, garlic whipped potatoes and a tarragon mustard sauce 29
    Pick your own Live Lobster from our Tank served fradiavolo style over linguini (recommended for two) M/P