FUNGHI AL FORNO
Baked mushroom caps stuffed with Italian sausage, cream cheese, onions & peppers. 8
PORTOBELLO BRESCIOLE
Grilled Portobello mushrooms & fresh mozzarella wrapped with Prosciutto ham and topped with a Balsamic vinegar glaze. 9
ARANCINI
Fried risotto balls stuffed with Prosciutto & Fontina cheese. 9
FRIED ARTICHOKE HEARTS
Served with horseradish-sour cream sauce. 8
GNOCCHI
Potato dumplings baked in your choice of a cream sauce with Fontinacheese,oratomatobasilsaucewithmeltedFontina. 8
CALAMARI FRITTI
Breaded squid rings lightly fried and tossed with sautéed banana peppers. 9
FRITELLE DI GRANCHIO
Homemade lump crab cakes with Aioli. 14
MOZZARELLA IMPANATA
Mozzarella cheese, lightly breaded and fried. Served with marinara. 8
GARLIC BREAD
Italian bread toasted with garlic & mozzarella cheese. Served with marinara. 7
PROSCIUTTO & PROVOLONE WRAPPED ASPARAGUS
Asparagus spears grilled and served with Balsamic drizzle. 10
PASTA E FAGIOLI
Northern white bean soup with tomato, basil & garlic. cup 5 • bowl 7
ZUPPA DEL GIORNO
The Chef’s homemade soup of the day. cup 5 • bowl 7
INSALATA VERDE
Fresh leafy greens topped with seasonal vegetables. 8
INSALATA CAPRESE
Diced tomatoes, fresh mozzarella, red onions & basil tossed with mixed spring lettuces & Balsamic vinaigrette. 13 with entrée 6
ITALIAN WEDGE
Fresh Iceberg wedge with crisp pancetta, creamy gorgonzola dressing, diced tomatoes & croutons. 10 with entrée 5
INSALATA SPINACI
Fresh spinach, mandarin oranges, strawberries & toasted almonds tossed with red wine vinegar & olive oil. 10 with entrée 5
INSALATA GORGONZOLA
Mixed spring lettuces, gorgonzola cheese, candied walnuts & sliced apples, tossed with Balsamic vinaigrette. 11 with entrée 5
INSALATA GIUSEPPE
Fresh leafy greens tossed with salami, Prosciutto ham, Kalamata olives, diced tomato, boiled egg, mushrooms & red onion tossed with House Italian Vinaigrette. Topped with fresh mozzarella cheese and pepperoncini. 11 with entrée 5
INSALATA CESARE
Romaine lettuce tossed with seasoned croutons, parmigiana & homemade Caesar dressing. 10 with entrée 5 with grilled chicken 14 • with grilled salmon 19
Entrees are served with your choice of Soup or an Insalata Verde.
Salad dressings: Italian Vinaigrette, Balsamic Vinaigrette, Ranch, French, Parmesan Peppercorn & Blue Cheese.
SALTIMBOCA
Stuffed with Prosciutto ham and Provolone. Served with a Marsala wine and sage sauce. Chicken 24 • Veal 28
PICCATA
Sautéed with a blend of white wine, lemon, butter & capers. Chicken 22 • Veal 27
PARMIGIANA
Lightly breaded and fried, then topped with marinara, mozzarella & parmigiana cheeses. Chicken 22 • Veal 27
MARSALA
Lightly sautéed with a Marsala wine & mushroom sauce. Chicken 22 • Veal 27
FLORENTINE
Lightly sautéed & topped with a spinach cream sauce, accented with bacon & diced tomatoes. Chicken 22 • Veal 27
GORGONZOLA
Lightly sautéed and served in a gorgonzola cream sauce, with mushrooms & green onions. Chicken 22 • Veal 27
CHICKEN PEPPERONI
Chicken breasts lightly breaded, fried and stuffed with pepperoni and Provolone. Served over a bed of spaghetti with marinara. 24
CHICKEN BALSAMICO
Two grilled chicken breasts topped with Provolone & Balsamic drizzle sauce. Served with garlic mashed potatoes &sautéed vegetable medley. 22
The above chicken & veal dishes are served over a bed of spaghetti or with the Vegetable of the Day.
PASTA VINCENZO
Grilled chicken sautéed with sun-dried tomatoes, mushrooms, Kalamata olives, red onions, olive oil & garlic. Tossed with Pasta of the Day. 22
PITINO’S PASTA
Sautéed shrimp, fresh spinach, Kalamata olives & carrots tossed with fettucine in a marinara & white wine sauce. 25
TORTELLINI DI SIMPSON
Bay shrimp & lump crab meat tossed in a pesto-cream sauce withasparagus&Prosciutto,andtoppedwithpinenuts.27
SPAGHETTI MARINARA 14 CON SALSICCIE with sweet Italian sausage. 17
CON POLPETTE with homemade meatballs. 17
LASAGNA
Baked layers of ribbon pasta, ricotta, mozzarella, Provolone, parmigiana, ground sirloin, Italian sausage & marinara. 19
GNOCCHI
Potato pasta baked in your choice of a cream sauce with Fontina cheese or a tomato-basil sauce. 16
PASTA MONA LISA
Fettucine tossed with grilled chicken or beef tips, Prosciutto,
sun-dried tomatoes & snap peas in a Marsala-cream sauce. Chicken 22 • Beef 25
PASTA NIYA
Diced grilled chicken & fresh mozzarella cheese tossed in a spicy tomato-basil sauce with the Pasta of the Day & fresh spinach. 21
LOBSTER RAVIOLI
Served in a roasted red pepper cream sauce with Fontina and Romano cheeses. 23
CARBONARA AMERICANO
Fettucine tossed with sautéed Prosciutto ham & bacon in Alfredo sauce. 19
FETTUCINI ALFREDO
Fettucine tossed in cream sauce with Pecorino Romano and parmigiana 17 with grilled chicken 20 • withsautéedshrimp 24
MANICOTTI
Giant pasta tubes stuffed with ricotta and parmigiana cheeses. Baked with marinara and mozzarella. 16
PORTOBELLO & MANZO
Beef tenderloin tips, Portobello mushrooms, yellow onions & spinach tossed with the Pasta of the Day in a red wine & beef stock sauce. 25
TORTELLINI ALLA PANNA E PESTO
Cheese-filled pasta tossed with sautéed Prosciutto ham & asparagus in a pesto cream sauce, topped with toasted pine nuts. 20
CARBONARA ITALIANO
Spaghetti tossed with Pancetta & peas and sautéed with garlic and olive oil. Finished with egg, Pecorino Romano cheese and cracked black pepper. 19
CONCHIGLIONI DI STEPHANO
Pasta shells stuffed with chicken & ricotta cheese. Baked with marinara & Provolone. 20
MELANZANE PARMIGIANA
Slices of eggplant, lightly breaded and fried, then topped with mozzarella and baked. Served with marinara over a bed of spaghetti. 19
MAIALE ARROSTO
Pork tenderloin marinated in dijon mustard and slow roasted. Served with a Balsamic vinegar reduction and parmigiana-asparagus risotto. 21
SCAMPI AGLIO E OLIO
Sauteed shrimp tossed with spaghetti, scallions and diced tomatoes in a lemon garlic sauce. 26
LINGUINE ALLA VONGOLE
Diced clams, capers and Kalamata olives sautéed with olive oil, garlic and clam stock. Tossed wih linguine and garnished with littleneck clams. Served with choice of red or white sauce. 25
SCAMPI FRA DIAVOLO
Sautéed jumbo shrimp with a spicy tomato sauce and spaghetti. 26
SEA SCALLOPS CACCIATORE
Seared jumbo sea scallops tossed with linguine in a spicy tomato basil sauce with bell peppers, mushrooms, red onion and kalamata olives. 28
OVEN ROASTED OR GRILLED SALMON
Served with Dill Lemon Butter Sauce or Sun-dried Tomato Pesto. Over spaghetti or with the Vegetable of the Day. 26
OVEN ROASTED SEA BASS
with Lobster Chili Butter Sauce. Served over spaghetti or with the Vegetable of the Day. 33
TOURNEDOS DI BURGUNDY
Two four-ounce medallions of Beef Tenderloin, grilled to order and served with a Burgundy-sage sauce with mushrooms. 30
RIBEYE
12 oz. Alltech Angus Ribeye, grilled to order. 29
SURF & TURF
A 6 oz. Beef Tenderloin filet grilled to order, and three crab-stuffed jumbo shrimp topped with a lemon butter sauce. 36
FILETTO DI MANZO
A half-pound of beef tenderloin, grilled to order. 29
FILETTO ALLA MAMA
A half-pound beef tenderloin, grilled to order. Topped with olive oil and garlic. 30
FILETTO ALLA GIUSEPPE
A half-pound beef tenderloin grilled to order. Topped with sautéed peppers, mushrooms and onions. 31
All steaks are served with New Potatoes and the Vegetable of the Day.
An 18% gratuity may be added to parties of seven (7) or more. A 20% gratuity is added to private parties. There is a charge for desserts brought into the restaurant.
