Dinner Menu
SEARED DIVER SCALLOPS
30
Over creamy parmesan risotto with white wine. lemon butter sauce 30 • lobster chili butter 36
SHRIMP COCKTAIL
22
With our homemade cocktail sauce.
ARANCINI
12
Fried risotto balls stuffed with prosciutto ham and fontina cheese with marinara.
CALAMARI FRITTI
17
Breaded squid rings lightly fried and tossed with sautéed banana peppers. Served with marinara.
CRISPY FRIED GULF OYSTERS
25
With our homemade cocktail sauce.
MOZZARELLA IMPANATA
10
Mozzarella cheese, lightly breaded and fried. Served with marinara.
FRITELLE DI GRANCHIO
MKT
Homemade lump crab cakes with Aioli
PROSCIUTTO & PROVOLONE WRAPPED ASPARAGUS
15
Asparagus spears grilled and served with Balsamic drizzle.
GNOCCHI
10
Potato dumplings baked in your choice of a cream sauce with fontina cheese or tomato basil sauce topped with melted Fontina. with 1/2 fontina cheese & 1/2 tomato basil sauce 14
GARLIC BREAD
8
Italian bread toasted with garlic & mozzarella cheese. Served with marinara.
FUNGHI AL FORNO
15
Baked mushroom caps stuffed with Italian sausage, cream cheese, onions and peppers.
ANTIPASTO
Small 22 • Large 35
An assortment of olives, artichoke hearts, meats, cheeses, pepperoncini and toast points, drizzled with seasoned extra virgin oil.
Zuppa e Insalata
Salad dressings: Italian Vinaigrette, Balsamic Vinaigrette, Ranch, French, Parmesan Peppercorn, Caesar, and Bleu Cheese.
INSALATA VERDE
14
Fresh leafy greens topped with seasonal vegetables.
ITALIAN WEDGE
15
Fresh Iceberg wedge with crisp pancetta, creamy bleu cheese dressing, diced tomatoes and croutons.
INSALATA GORGONZOLA
15
Mixed spring lettuces, gorgonzola cheese, candied walnuts and sliced apples, tossed with Balsamic vinaigrette. Add grilled salmon 30.
INSALATA GIUSEPPE
21
Fresh leafy greens tossed with salami, Prosciutto ham, Kalamata olives, diced tomato, boiled egg, mushrooms, cucumbers and red onion tossed with House Italian Vinaigrette. Topped with fresh mozzarella cheese and pepperoncini.
INSALATA CESARE
13
Romaine lettuce tossed with seasoned croutons, parmigiana and homemade Caesar dressing. Add grilled chicken 19. Add grilled salmon 26.
INSALATA SPINACI
15
Fresh baby spinach tossed in olive oil and red wine vinegar, served with strawberries, mandarin oranges and toasted almonds.
PASTA E FAGIOLI
CUP 6 • BOWL 8
Northern white bean soup with tomato, basil and garlic.
ZUPPA DEL GIORNO
CUP 6 • BOWL 8
The Chef’s homemade soup of the day.
Entrees
All entrees are served with your choice of: a cup of Pasta e Fagioli; a cup of the Soup of the Day; an Insalata Verde; or an Insalata Cesare. A small Italian Wedge, Insalata Spinaci or Insalata Gorgonzola may be substituted with your entrée for $6. A small Giuseppe Salad or traditional Caprese Salad may be substituted with entrée for $10.
Pasta
PASTA VINCENZO
24
Pasta of the day tossed with sun-dried tomatoes, mushrooms, Kalamata olives, red onions, olive oil, garlic and romano cheese. with sautéed shrimp 32 • with grilled chicken 29 • with beef tenderloin tips 44
SPAGHETTI MARINARA
20
Spaghetti tossed in our homemade marinara sauce or your choice of homemade meatballs, meatsauce, or sweet Italian sausage. with sweet Italian sausage 25 • with homemade meatballs 25 • with meat sauce 23
GNOCCHI
22
Potato pasta baked in your choice of a cream sauce with fontina cheese or a tomato-basil sauce topped with fontina. with 1/2 fontina cheese & 1/2 tomato basil sauce 26
FETTUCINE ALFREDO
23
Fettucine tossed in cream sauce with Pecorino Romano and parmigiana. with grilled chicken 29 • with sautéed shrimp 32 • with lobster tail meat 55
LASAGNA
27
Baked layers of ribbon pasta, ricotta, mozzarella, Provolone, parmigiana, ground sirloin, Italian sausage and marinara.
RAVIOLI QUATTRO FORMAGGI
25
Filled with ricotta, mozzarella, asiago and parmigiana, served with a vodka tomato basil cream sauce.
CARBONARA AMERICANO
27
Fettucine tossed with sautéed Prosciutto ham and bacon in Alfredo sauce.
MANICOTTI
23
Giant pasta tubes stuffed with ricotta and parmigiana cheeses, baked with marinara and mozzarella.
SPAGHETTI BOLOGNESE
27
House ground beef and veal in a creamy tomato sauce with a hint of nutmeg.
Pesce
SCAMPI AGLIO E OLIO
35
Sautéed jumbo and bay shrimp tossed with spaghetti, scallions and diced tomatoes in a lemon garlic sauce.
SCALLOPS ROCKEFELLER
55
Seared jumbo diver scallops topped with spinach and bacon, with a lemon, olive oil and garlic sauce, over linguine.
SCAMPI FRA DIAVOLO
35
Sautéed jumbo and bay shrimp with a spicy tomato sauce and spaghetti.
OVEN ROASTED SEA BASS
56
With pulled lobster tail meat and lobster chili butter sauce, served over a bed of spaghetti or with the vegetable of the day.
GRILLED SALMON
29
Served with dill lemon butter sauce, over spaghetti or with the vegetable of the day.
FRUTTI DI MARE
59
Scallops, shrimp and lobster tossed with linguine in a sherried mascarpone tomato cream sauce.
LINGUINE ALLA VONGOLE
35
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.
LOBSTER GNOCCHI
48
Baked gnocchi with chunks of lobster tail meat in a sherried lobster cream sauce.
Manzo
PRIME RIBEYE
56
A 14 oz. prime angus ribeye, grilled to order.
TOURNEDOS DI BURGUNDY
52
Two 4-ounce medallions of beef tenderloin, grilled to order with a burgundy sage sauce with mushrooms.
FILETTO DI MANZO
50
A half-pound of beef tenderloin, grilled to order.
FILETTO ALLA MAMA
52
Add olive oil & garlic.
FILETTO ALLA GIUSEPPE
54
Add sautéed peppers, mushrooms and onions.
Topped with olive oil and garlic. 50 Topped with sautéed peppers, mushrooms, and onions. 52
Our hand-cut steaks are served with new potatoes and the vegetable of the day. Please allow extra time for steaks ordered medium to well-done.
House Favorites
PORTOBELLO & MANZO
44
Beef tenderloin tips, Portobello mushrooms, yellow onions and spinach tossed with the pasta of the day in a red wine and plum tomato demi glace.
TORTELLINI ALLA PANNA E PESTO
27
Cheese-filled pasta tossed with sautéed Prosciutto ham and asparagus in a pesto cream sauce, topped with toasted pine nuts.
TORTELLINI DI SIMPSON
42
Cheese-filled pasta tossed with jumbo shrimp, bay shrimp, lump crabmeat, sautéed Proscuitto ham and asparagus in a pesto cream sauce, topped with toasted pine nuts.
CARBONARA ITALIANO
23
Spaghetti tossed with Pancetta and peas, sautéed with garlic and olive oil, finished with egg, Pecorino Romano cheese and cracked black pepper.
CONCHIGLIONI DI STEPHANO
24
Pasta shells stuffed with chicken and ricotta cheese, baked with marinara and provolone.
CACCIATORE
22
Tomatoes, onions, peppers, mushrooms and Kalamata olives over linguine in a spicy tomato basil sauce. Italian Sausage 27 • Shrimp 29 • Chicken 28 • Scallops 55
CHICKEN PEPPERONI
29
Chicken breasts lightly breaded, fried and stuffed with pepperoni and provolone, served over a bed of spaghetti with marinara.
BONE IN 12 OZ CENTER CUT PORK CHOP
35
With a Ruby Port reduction, served with new potatoes and the vegetable of the day.
Pollo e Vitello
FLORENTINE
Chicken 29 • Veal 35
Lightly sautéed and topped with a spinach cream sauce, bacon and diced tomatoes.
PICCATA
Chicken 29 • Veal 35
Sautéed with a blend of white wine, lemon, butter & capers.
PARMIGIANA
Eggplant 23 • Chicken 28 • Veal 35
Lightly breaded and fried, then topped with marinara, mozzarella and parmigiana cheeses.
MARSALA
Chicken 29 • Veal 35
Lightly sautéed with a Marsala wine and mushroom sauce.
MILANESE
Chicken 29 • Veal 35
Lightly breaded and fried over capellini in olive oil and garlic with fresh lemon and pecorino romano.
SALTIMBOCA
Chicken 30 • Veal 36
Stuffed with Prosciutto ham, provolone, served with a red wine, spinach and sage sauce.
The above chicken & veal dishes are served over a bed of spaghetti.