Our dinner menu
Antipasto
hot & cold appetizers
Rollatini Di Melanzane - 18
Eggplant rolled and stuffed with three cheeses topped with homemade marinara and fresh mozzarella
Vongole Origano o Vongole Casinó - 18
Fresh clams on dusted with oregano herb crumb or clams topped with red and green pepper, onion and smoked bacon
Polpette Della Nona - 20
Homemade meatballs, a combination of veal, beef and pork, with fresh garlic, herbs and imported parmesan cheese baked and topped with fresh ricotta
Mozzarella in Carrozza - 17
Fresh mozzarella sliced between bread then dipped in egg and coated with an imported parmesan crust served with homemade marinara
Fritto di Calamari - 20
Point Judith tubes only calamari light dusted and fried, served with marinara
Burrata Tartufata con Prosciutto - 19
Fresh black truffle burrata served over heirloom tomato with baby asparagus wrapped prosciutto
Carpaccio di Manzo - 21
Thinly pounded tenderloin of filet served with baby arugula, red onion, capers with a truffle drizzle and shaved parmesan
Pulpo Grigliato Mediterraneo - 22
Marinated Mediterranean octopus grilled and served with a baby heirloom tomato salad with a lemon vinaigrette
Zuppa di Mussels - 20
Fresh PEI mussels sautéed in our famous marinara sauce
Zuppa
SOUP (MADE TO ORDER)
OUR FAMOUS RECIPE
Pasta e Fagioli - 12
Cooked to order, white beans sautéed with prosciutto, sliced garlic and chili flakes in a rich broth with pasta
Stracciatella alla Fiorentina - 11
Homemade chicken broth, egg, baby spinach and imported parmesan cheese.
Salad
Salads
Rucola e Insalata di Pere - 15
Baby arugula, tossed with candied pecans, roasted pears, gorgonzola cheese in a port vinaigrette
Insalata Caesar - 15
Crisp romaine spears, garlic croutons, and imported pecorino cheese, tossed in our homemade creamy Caesar dressing, topped with imported anchovies
Insalata Italiane Tritate - 16
Chopped lettuce, red, green, yellow peppers, carrots, diced tomato, hearts of palm, gorgonzola, red onion, slivered almonds and white anchovies in a lite house dressing
Pasta & Risotto
all pastas are homemade
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Rigitoni Bolognese - 30
Fresh homemade Mezza rigatoni sautéed with our special blend of veal, pork and beef with aromatic herbs and vegetables in a fresh San Marzano sauce
Melanzane alla Parmigiane - 27
Layers and layers of fresh eggplant, grated cheese and mozzarella, baked and topped with our homemade house marinara, served with pasta
Rigitoni Amore - 30
Freshly made Mezzi rigatoni sautéed with prosciutto, onion, roasted eggplant, chucks of fresh mozzarella in a light tomato
Penne alla Vodka - 30
Pencil point pasta sautéed in a parmesan cream with fresh basil and marinara
Add Chicken +$6 • Add Shrimp +$12
Linguini Vongole - 32
Vongole clams sautéed with sliced garlic, EVOO, tomato and fresh herbs in a rich wine sauce
Penne Carciofi - 30
Artichoke hearts sautéed with roasted garlic, sun dried tomatoes, herb mixed olives and roasted red peppers in a chardonnay sauce over penne
Chitarra al Pistacchio - 32
Homemade guitar string spaghetti, EVOO, garlic with crushed pistachio nuts, pancetta and peperoncino, a touch of wine and cream
Nero alla Patricia - 39
Fresh black fettuccini sautéed with shrimp, clams, scallops in a light marinara with a touch of wine and fish broth
Lasagna di Melanzane - 29
Fresh lightly breaded eggplant layered with ricotta, mozzarella, fresh basil, baked and topped with our house marinara
Risotto alla Pescatora - 41
A combination of shrimp, mussels, day boat scallops and clams in a light tomato broth risotto
Pollo & Vitello
bell & evans chicken & catelli milk fed veal
Petto di Pollo ~ Vitello Saltimbocca - 34/38
Tender chicken or veal, pan seared, then topped with prosciutto di Parma, mushrooms, fresh sage, homemade mozzarella, served over baby spinach and garlic mashed potatoes in a lite demi glaze
Petto di Pollo ~ Vitello Francese - 34/38
Breast of chicken or tender milk-fed veal scallopini, lightly dipped in egg, then sauteed with roasted shallots, lemon and white wine, served with creamy parmesan risotto and fresh vegetables.
Petto di Pollo Alla Parmigiane - 34
Breast of chicken, lightly breaded, topped with basil, marinara, and homemade mozzarella, served with penne pasta
Petto di Pollo Scarpariello - 35
Boneless breast of chicken sautéed with EVOO, fennel sausage, and mushrooms with a hint of rosemary in a rich roasted garlic wine sauce, served over creamy parmesan risotto and fresh vegetables
Petto di Pollo Murphy - 35
Boneless breast of chicken sautéed with sliced garlic, onion, mushrooms, hot and sweet peppers, potatoes in a rich wine sauce, served with vegetables
Petto di Pollo ~ Vitello Aurora - 35/38
Tender breast of chicken or milk fed veal sautéed and topped with fresh eggplant, roasted peppers, smoked mozzarella, in a light blush wine reduction and a touch of cream served with mashed potato and vegetable
Costoletta Di Vitello alla Parmigiana - 62
Bone in veal chop, lightly breaded, pan fried, topped with parmigiano reggiano, herbs, fresh mozzarella, finished with san marzano tomato sauce with a side of pasta
Seafood & Prime Steaks
bell & evans chicken & catelli milk fed veal
Aragosta E Gamberi alla Francese - 44
Lobster and Shrimp dipped in egg, sautéed with roasted shallots, in a rich white wine lemon sauce, served with lemon parmesan risotto with vegetables
Zuppa di Pesce - 56
A combination of lobster tail, shrimp, clams, calamari, mussels, and scallops poached in a light clam tomato broth, served over linguine
Linguine Malafemmina - 42
Lobster, clams, and shrimp sautéed with mushrooms in a roasted garlic, fresh plum tomato and herb wine sauce, served over linguine
Gamberoni alla Francese - 37
Gulf shrimp, dipped in egg and sautéed with roasted shallots, lemon and chardonnay, served over lemon parmesan risotto and vegetables
Gamberoni alla Scampi - 37
Gulf shrimp, pan seared then sautéed in a roasted garlic wine sauce, served over parmesan risotto and vegetables
Salmone Samone Livernaise - 36
Fresh Faroe Island salmon, pan seared, sautéed with capers, olives, onion, garlic, basil, in a fresh plum tomato wine sauce served over a nest of Chitarra pasta
La Sorella - 39
Three sisters, consists of colossal shrimp, veal and chicken, dipped in egg, lightly sautéed in a roasted shallot lemon chardonnay wine reduction served over risotto
Filetto di Manzo - 55
Prime beef filet, seasoned perfectly grilled to your liking, served with mashed potato and vegetable
Bistecca Del Giorno
steak of the day| Market Price
Chefs choice of steak or chop of the day
Contorni
SIDE DISHES
Spinaci Aglio e Olio - 11
Baby spinach sauteed with garlic and oil
Broccoli di Rabe - 14
Andy boy rabe, sauteed with sliced garlic, touch of spice in EVOO broth
Linguini Aglio e Peproncini Olio - 8
Linguini oil and garlic
Asparagi Parmigiana - 14
Fresh asparagus steamed, then seasoned topped with parmesan cheese, fresh mozzarella, baked and topped with a lite tomato sauce
Risotto al Parmigiano al Limone - 7
fresh creamy lemon parmesan risotto
Garlic Mashed Potatoes - 7
EVERYTHING IS PREPARED TO ORDER
We appreciate your patience while we prepare your dinner.
A $10 split plate charge will be added when sharing an entree.
We will add a 20% gratuity for parties 8 or more.
4% surcharge for credit cards.
If you have a food allergy or special dietary requirement, please inform a member of our staff.
