Wednesday October 21, 2026

Pasta Piselli 12

Pepperoni & Hot Pepper Bar Pie 16

napolitano bar pie with pepperoni, ricotta & hot peppers

Burrata Bruschetta 16

tomatoes, balsamic glaze & crostini

Pan-Fried Meatballs 14

with sauteed hot & sweet peppers & onions topped with Reggiano

Nino Salad 15

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

Blackened Shrimp 18

over cucumber & feta salad

Short Rib Ravioli 22

In an au poivre sauce topped with reggaino

Rigatoni 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

Linguini Pescara 38

½ lobster tail, clams & mussels with tomato in a white wine sauce

Free Range Chicken 30

partially de-boned chicken roasted with garlic & rosemary served over escarole & beans

Pork Chop Marsala 32

pan- seared rib eye cut pork chop sauteed with peas, mushrooms & prosciutto in a marsala wine sauce served with mixed vegetables & potato croquette

Veal Bisentino 32

sauteed veal scallopini topped with roasted peppers, prosciutto & mozzarella in a lemon wine sauce served with mixed vegetables and a potato croquette

Swordfish Piccata 34

pan-seared filet sauteed with artichoke hearts & capers in a lemon wine sauce served with mixed vegetables & a potato croquette

Blackened Cod 34

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

Grouper alla Bosco 34

breaded filet sauteed with garlic tomatoes & basil in a lemon wine sauce served with mixed vegetables & a potato croquette