Tuesday October 20, 2026

Pepperoni & Hot Pepper Bar Pie 16

napolitano bar pie with pepperoni, ricotta & hot peppers

Burrata Bruschetta 16

tomatoes, balsamic glaze & crostini

Grilled Eggplant 14

layered eggplant with spinach & provolone in a vodka sauce

Nino Salad 15

romaine, tomatoes, red onion, provolone & roasted peppers in a red wine vinaigrette  

Blackened Shrimp 18

over cucumber & feta salad

Baked Tortellini 22

with bolognese sauce topped with melted mozzarella

Cavatelli Rustica 24

chicken, broccoli, cannellini beans, mushrooms & sun-dried tomatoes in garlic & oil

Stuffed Rigatoni Santa Lucia 24

sausage, mushrooms & peas in a pink sauce

Lobster Ravioli 32

with shrimp, tomatoes & zucchini in a champagne cream sauce

Chicken Fiorentino 30

sauteed chicken topped with spinach & mozzarella in a brown sauce served with mixed vegetable and a potato croquette

Pork Chop Pepperoncino 32

pan- seared rib eye cut pork chop with hot cherry peppers in a lemon wine sauce with mixed vegetables & potato croquette

Veal Napolitano 32

veal cutlet layered with roasted peppers, prosciutto & mozzarella in a tomato sauce with mixed vegetables and a potato croquette

Grouper Fra Diavolo 34

fresh filet with clams, red pepper flakes & garlic in a spicy tomato sauce served over linguini

Branzino Al Forno 34

battered filet and shrimp with roasted garlic, basil and tomato in a lemon wine sauce with mixed vegetables & a potato croquette

Blackened Swordfish 34

cajun spice dusted filet with a beurre blanc sauce with sauteed spinach & a potato croquette

Cod Oreganata 34

seasoned breadcrumbs and tomato in a white wine sauce with mixed vegetables and a potato croquette