Dinner menu

Appetizers
FUNGHI AL FORNO
Baked mushroom caps stuffed with Italian sausage, cream cheese, onions & peppers. 13

SEARED DIVER SCALLOPS
Over creamy parmesan risotto with white wine lemon butter sauce.  28

SHRIMP COCKTAIL
With our homemade cocktail sauce.  20

HAND-BREADED FRIED GULF OYSTERS
With our homemade cocktail sauce.  25

ARANCINI
Fried risotto balls stuffed with Prosciutto & Fontina cheese. 11

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. 15

FRITELLE DI GRANCHIO
Homemade lump crab cakes with Aioli. 25

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. 14

ANTIPASTO
An assortment of olives, artichoke hearts, meats, cheeses, pepperoncini and toast points, drizzled with seasoned extra virgin oil. Small 18, Large 30

Zuppa e Insalata
PASTA E FAGIOLI
Northern white bean soup with tomato, basil & garlic. cup 6 • bowl 8

ZUPPA DEL GIORNO
The Chef’s homemade soup of the day. cup 6 • bowl 8

INSALATA VERDE
Fresh leafy greens topped with seasonal vegetables. 12

ITALIAN WEDGE
Fresh Iceberg wedge with crisp pancetta, creamy gorgonzola dressing, diced tomatoes & croutons. 15

INSALATA GORGONZOLA
Mixed spring lettuces, gorgonzola cheese, candied walnuts & sliced apples, tossed with Balsamic vinaigrette. 15 Add grilled salmon 30

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. 21

INSALATA CESARE
Romaine lettuce tossed with seasoned croutons, parmigiana & homemade Caesar dressing. 11 Add grilled chicken 19 • Add grilled salmon 26

INSALATA SPINACI
Fresh baby spinach tossed in olive oil and red wine vinegar, served with strawberries, mandarin oranges and toasted almonds. 14

INSALATA CAPRESE
Slices of fresh tomato and fresh mozzarella garnished with sweet bails and red onion, drizzled with balsamic vinaigrette. 21 Add 4 blackened tiger shrimp. 29

Entrees are served with your choice of a Cup of Soup, Insalata Verde or Insalata Cesare. A small Italian Wedge, Insalata Gorgonzola or Insalata Spinaci may be substituted with your entree for $6. A small Giuseppe Salad or traditional Caprese Salad may be substituted with entree for $10.
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 28 • Veal 35

PICCATA
Sautéed with a blend of white wine, lemon, butter & capers. Chicken 27 • Veal 34

PARMIGIANA
Lightly breaded and fried, then topped with marinara, mozzarella & parmigiana cheeses. Chicken 27 • Veal 34 • Eggplant 23

MARSALA
Lightly sautéed with a Marsala wine & mushroom sauce. Chicken 27 • Veal 34

MILANESE
Lightly breaded and sautéed & over capellini in olive oil and garlic with fresh lemon and pecorino romano. Chicken 27 • Veal 34

FLORENTINE
Lightly sauteed and topped with a spinach cream sauce, bacon and diced tomatoes. Chicken 27 • Veal 34

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. 28

Pasta
PASTA VINCENZO
Pasta of the day tossed with sun-dried tomatoes, mushrooms, Kalamata olives, red onions, olive oil, pecorino romano & garlic. 22 with sauteed shrimp 29 • with grilled chicken 26 • with beef tenderloin tips 40

TORTELLINI DI SIMPSON
Bay shrimp & lump crab meat tossed in a pesto-cream sauce with asparagus &Prosciutto,and topped with pine nuts. 42

SPAGHETTI MARINARA 19 CON SALSICCIE with sweet Italian sausage. 24 with meat sauce 23

CON POLPETTE with homemade meatballs. 24

LASAGNA
Baked layers of ribbon pasta, ricotta, mozzarella, Provolone, parmigiana, ground sirloin, Italian sausage & marinara. 27

LOBSTER RAVIOLI
Served in a roasted red pepper cream sauce with Fontina and Romano cheeses. 45

CARBONARA AMERICANO
Fettucine tossed with sautéed Prosciutto ham & bacon in Alfredo sauce. 25

FETTUCINE ALFREDO
Fettucine tossed in cream sauce with Pecorino Romano and parmigiana 20 with grilled chicken 26 • with sautéed shrimp 29 • with lobster tail meat 50

MANICOTTI
Giant pasta tubes stuffed with ricotta and parmigiana cheeses. Baked with marinara and mozzarella. 21

RAVIOLI QUATTRO FORMAGGI
Filled with ricotta, mozzarella, asiago and parmigiana, and served with a vodka tomato basil cream sauce. 25

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. 40

TORTELLINI ALLA PANNA E PESTO
Cheese-filled pasta tossed with sautéed Prosciutto ham & asparagus in a pesto cream sauce, topped with toasted pine nuts. 26

CARBONARA ITALIANO
Spaghetti tossed with Pancetta & peas and sautéed with garlic and olive oil. Finished with egg, Pecorino Romano cheese and cracked black pepper. 22

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. 23

BONE IN 12 OZ CENTER CUT PORK CHOP
with a Ruby Port reduction, served with new potatoes and the vegetable of the day. 29

Pesce
SCAMPI AGLIO E OLIO
Sauteed shrimp tossed with spaghetti, scallions and diced tomatoes in a lemon garlic sauce. 35

SCAMPI FRA DIAVOLO
Sautéed jumbo shrimp with a spicy tomato sauce and spaghetti. 35

 SEA SCALLOPS ROCKEFELLER
Seared jumbo diver scallops topped with spinach and bacon, with a lemon, olive oil and garlic sauce, over linguine. 55

GRILLED SALMON
Served with dill lemon butter sauce. Over spaghetti or with the vegetable of the day. 29

OVEN ROASTED SEA BASS
with lobster chili butter sauce. Served over spaghetti or with the vegetable of the day. 52

FRUTTI DI MARE
Scallops, shrimp and lobster tossed with linguine in a sherried mascarpone tomato cream sauce. 56

LINGUINE ALLA VONGOLE
Diced clams, capers and kalamata olives sauteed with olive oil, garlic and clam stock, tossed with linguine and garnished with littleneck clams, served with choice of red or white sauce. 32

CATCH OF THE DAY
Your server will describe today’s fresh seafood catch. Served over spaghetti or with the vegetable of the day. Market price

Manzo
TOURNEDOS DI BURGUNDY

Two four-ounce medallions of beef tenderloin, grilled to order and served with a burgundy-sage sauce with mushrooms. 45

PRIME RIBEYE
14 oz. Prime Angus Ribeye, grilled to order. 52

FILETTO DI MANZO
A half-pound of beef tenderloin, grilled to order. 45  Topped with olive oil and garlic. 47  Topped with sautéed peppers, mushrooms and onions. 47

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.