Wednesday June 10, 2026

Pan-Fried Meatballs 15

hot & sweet peppers, onions & reggaino cheese

Mediterranean Burrata 16

tomatoes, red onions, hearts of palm, red bell peppers & olives tossed with balsamic vinegar & olive oil topped with burrata

Fried Artichoke Hearts 14

Nino Salad 15

romaine, tomatoes, red onions, roasted peppers & provolone with a red wine vinaigrette dressing

Thai Calamari 18

fried calamari tossed with thai chili sauce

Baked Rigatoni 24

chopped meatballs, marinara & ricotta topped with melted mozzarella

Fusilli alla Rabe 24

sauteed chicken, broccoli rabe, sun-dried tomatoes & beans with garlic & oil

Lobster Ravioli 24

sauteed shrimp, zucchini & tomatoes in a champagne cream sauce

Malfaldine Di Vinci 38

sauteed sea scallops & mushrooms in a pink sauce

Free Range Chicken Pizzaiola 30

partially de-boned ½ chicken roasted with onions & peppers in a sherry wine light tomato sauce served with mixed vegetables & a potato croquette

Pork Chop Martini 32

pounded & breaded pork chop topped with cherry peppers & parmesan cheese in a lemon wine sauce served with mixed vegetables & a potato croquette

Veal Fiorentino 34

veal scallopini topped with sauteed spinach & mozzarella in a brown demi sauce served with mixed vegetables & a potato croquette

Branzino Al Forno 34

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

Salmon Fra Diavolo 34

pan-seared filet sauteed with vongole clams, red chili flakes & garlic in a light tomato sauce served over linguini

Crispy Shrimp Piccata 34

pan-fried breaded shrimp sauteed with garlic, capers & artichoke hearts in a lemon wine sauce served with mixed vegetables & a potato croquette