Starters FUNGHI AL FORNO Baked mushroom caps stuffed with Italian sausage, cream cheese, onions & peppers. 11 PORTOBELLO BRESCIOLE Grilled Portobello mushrooms & fresh mozzarella wrapped with Prosciutto ham and topped with a Balsamic vinegar glaze. 11 ARANCINI Fried risotto balls stuffed with Prosciutto & Fontina cheese. 10 GNOCCHI Potato dumplings baked in your choice of a cream sauce with Fontina cheese,or a tomato basil sauce with melted Fontina. 9 CALAMARI FRITTI Breaded squid rings lightly fried and tossed with sautéed banana peppers. 12 FRITELLE DI GRANCHIO Homemade lump crab cakes with Aioli. 16 MOZZARELLA IMPANATA Mozzarella cheese, lightly breaded and fried. Served with marinara. 9 GARLIC BREAD Italian bread toasted with garlic & mozzarella cheese. Served with marinara. 8 PROSCIUTTO & PROVOLONE WRAPPED ASPARAGUS Asparagus spears grilled and served with Balsamic drizzle. 11 Zuppa e Insalata 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. large 11 • small 6 INSALATA CAPRESE Diced tomatoes, fresh mozzarella, red onions & basil tossed with mixed spring lettuces & Balsamic vinaigrette. large 15 • small 9 • traditional style 14 ITALIAN WEDGE Fresh Iceberg wedge with crisp pancetta, creamy gorgonzola dressing, diced tomatoes & croutons. large 14 • small 7 INSALATA GORGONZOLA Mixed spring lettuces, gorgonzola cheese, candied walnuts & sliced apples, tossed with Balsamic vinaigrette. large 14 • small 7 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. large 16 • small 8 INSALATA CESARE Romaine lettuce tossed with seasoned croutons, parmigiana & homemade Caesar dressing. free with entrée large 11 • 7 small • with grilled chicken 15 • with grilled salmon 20 Entrees are served with your choice of Soup, Insalata Verde or Insalata Cesare. An Insalata Caprese, Italian Wedge, Insalata Gorgonzola or Insalata Giuseppe may be ordered with your entree for $5. Salad dressings: Italian Vinaigrette, Balsamic Vinaigrette, Ranch, French, Parmesan Peppercorn & Blue Cheese. Pollo e Vitello SALTIMBOCA Stuffed with Prosciutto ham and Provolone. Served with a Marsala wine and sage sauce. Chicken 24 • Veal 29 PICCATA Sautéed with a blend of white wine, lemon, butter & capers. Chicken 24 • Veal 29 PARMIGIANA Lightly breaded and fried, then topped with marinara, mozzarella & parmigiana cheeses. Chicken 24 • Veal 29 • Shrimp 32 MARSALA Lightly sautéed with a Marsala wine & mushroom sauce. Chicken 24 • Veal 29 MILANESE Lightly breaded and sautéed & over capellini in olive oil and garlic with fresh lemon and pecorino romano. Chicken 24 • Veal 29 The above chicken & veal dishes are served over a bed of spaghetti or with the Vegetable of the Day. CHICKEN PEPPERONI Chicken breasts lightly breaded, fried and stuffed with pepperoni and Provolone. Served over a bed of spaghetti with marinara. 26 CHICKEN SOMERSET VITA Grilled chicken, artichoke hearts, mushrooms and scallions tossed with the pasta of the day in a dijon cream sauce. 24 Pasta PASTA VINCENZO Pasta of the day tossed with sun-dried tomatoes, mushrooms, Kalamata olives, red onions, olive oil, pecorino romano & garlic. 20 with sauteed shrimp 32 • with grilled chicken 24 • with beef tenderloin tips 29 TORTELLINI DI SIMPSON Bay shrimp & lump crab meat tossed in a pesto-cream sauce with asparagus &Prosciutto,and topped with pine nuts. 29 SPAGHETTI MARINARA 16 CON SALSICCIE with sweet Italian sausage. 19 CON POLPETTE with homemade meatballs. 19 LASAGNA Baked layers of ribbon pasta, ricotta, mozzarella, Provolone, parmigiana, ground sirloin, Italian sausage & marinara. 22 LOBSTER RAVIOLI Served in a roasted red pepper cream sauce with Fontina and Romano cheeses. 26 CARBONARA AMERICANO Fettucine tossed with sautéed Prosciutto ham & bacon in Alfredo sauce. 19 FETTUCINE ALFREDO Fettucine tossed in cream sauce with Pecorino Romano and parmigiana 19 with grilled chicken 22 • with sautéed shrimp 30 • with 6 oz. of cold water lobster meat 33 MANICOTTI Giant pasta tubes stuffed with ricotta and parmigiana cheeses. Baked with marinara and mozzarella. 19 House Favorites PORTOBELLO & MANZO Beef tenderloin tips, Portobello mushrooms, yellow onions & spinach tossed with the Pasta of the Day in a red wine & plum tomato demi glace. 29 TORTELLINI ALLA PANNA E PESTO Cheese-filled pasta tossed with sautéed Prosciutto ham & asparagus in a pesto cream sauce, topped with toasted pine nuts. 22 CARBONARA ITALIANO Spaghetti tossed with Pancetta & peas and sautéed with garlic and olive oil. Finished with egg, Pecorino Romano cheese and cracked black pepper. 20 CONCHIGLIONI DI STEPHANO Pasta shells stuffed with chicken & ricotta cheese. Baked with marinara & Provolone. 22 MELANZANE PARMIGIANA Slices of eggplant, lightly breaded and fried, then topped with mozzarella and baked. Served with marinara over a bed of spaghetti. 20 Pesce SCAMPI AGLIO E OLIO Sauteed shrimp tossed with spaghetti, scallions and diced tomatoes in a lemon garlic sauce. 30 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. 29 SCAMPI FRA DIAVOLO Sautéed jumbo shrimp with a spicy tomato sauce and spaghetti. 30 PAN SEARED SEA SCALLOPS Seared jumbo sea scallops over cappelini with a roasted red pepper butter sauce, finished with balsamic glaze. 37 GRILLED SALMON Served with dill lemon butter sauce. Over spaghetti or with the vegetable of the day. 28 OVEN ROASTED SEA BASS with lobster chili butter sauce. Served over spaghetti or with the vegetable of the day. 39 FRUTTI DI MARE Scallops, shrimp and lobster tossed with linguine in a sherried mascarpone tomato cream sauce. 38 Manzo TOURNEDOS DI BURGUNDY Two four-ounce medallions of beef tenderloin, grilled to order and served with a burgundy-sage sauce with mushrooms. 34 RIBEYE 12 oz. Angus Ribeye, grilled to order. 32 SURF & TURF A 6 oz. beef tenderloin filet grilled to order, and three crab-stuffed jumbo shrimp topped with a lemon butter sauce. 40 FILETTO DI MANZO A half-pound of beef tenderloin, grilled to order. 34 FILETTO ALLA MAMA A half-pound beef tenderloin, grilled to order. Topped with olive oil and garlic. 35 FILETTO ALLA GIUSEPPE A half-pound beef tenderloin grilled to order, topped with sautéed peppers, mushrooms and onions. 36 All steaks are served with new potatoes and the vegetable of the day. Please allow extra time for steaks ordered medium to well-done. 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.