6.75Clams CasinoOur top neck clams are removed from the shell, diced, seasoned and baked to perfection.
8.00Mussels Marin AraFresh mussels simmered in a light marinara sauce.
9.00Mussels BiancoFresh mussels simmered in a white wine, lemon, zaferon and diced onion.
8.00Clams PossilipoLittle neck clams in a marinara sauce.
5.75AranciniItalian riso is cooked with fresh mozzarella cheese, basil, meat sauce and peas serves over a bed of roasted red bell pepper with fresh dill and basil.
Cold Appetizers
12.00Salmon TartarAvocado and salmon in lemon and olive oil dressing and topped with roasted red and yellow peppers.
10.00Shrimp CocktailLarge gulf shrimp grilled and served with a tangy cocktail sauce.
11.00CarpaccioBeef tenderloin sliced very thin and serves with diced white onions, shaved grana padano cheese touch of capers and drizzle of extra virgin olive oil
Zuppa/Soups
7.00MinestroneVegetable
7.00Pasta FagioliNavy white bean
7.00Tuscan Onion Soup
Insalata /Salads
12.00Chicken Caesar Salad
10.00Goat Cheese SaladTrio of romaine, radicchio, arugula with red bell pepper, red onions, cherry tomatoes in a goat cheese balsamic red wine and extra virgin olive oil dressing.
10.00Golden Apple SaladWith carmelized walnuts, red onions, crumbled gorgonzola, in a raspberry vinegar dressing.
10.00Classic Caesar Salad
10.00Spinach SaladFresh spinach with crumbled imported cheese, grape tomatoes, diced red onions, toasted pignoli nuts, cran raisin in a aged balsamic vinegar and extra virgin olive oil
10.00Baby Arugula SaladBaby arugula toss with diced red onions, grape tomatoes, shaved grana padano cheese, aged balsamic vinegar and extra virgin olive oil dressing
Pasta
14.00Tortellini PavarottiStuffed veal tortellini served in a tomato based roasted red bell pepper sauce with fresh dill and basil
12.00Penne AmatricianaFresh pen pasta is cooked al dente and tossed in a light marinara sauce with fresh prosciutto ham, fresh garlic and onions.
15.00Linguine with Crab Meat SauceFresh crab meat in a zesty tomato sauce
13.00Linguine with Red or White Clam SauceSauce red clam white clamOptions:
Red clam sauce, White clam sauce
12.00Gnocchi Alla NapolitanaLight potato dumplings baked in a tomato sauce and topped with fresh mozzarella cheese
Pollo / Chicken
14.00Chicken SorrentinaMedallions of chicken breast sauteed butter, lemon and herbs, topped with prosciutto and mozzarella cheese
12.00Chicken CacciatoreBoneless chicken breast simmered with green peppers and mushrooms, and finished in a light tomato sauce
14.00Chicken Fettucine AlfredoBoneless chicken breast broiled and served on top of our homemade egg noodles in a creamy cheese sauce
14.00Chicken InvoltiniRolled chicken with prosciutto ham, pine nuts mozzarella cheese, raisins. Fresh basil and sundried tomato in a reduction of brandy, sweet marsala wine sauce
Pesce / Fish
16.00Orange Roughy AlmondineA mild fish from new zealand is lightly dusted with flour, cooked in a lemon, butter, white wine sauce garnished with almonds and white crapes
16.50Broiled Salmon PortofinoFilet of norwegian salmon broiled to perfection and served with a sauce of tomato, cream, green peppers, capers, and brandy.
20.00Crab CakesTwo petite all jumbo lump crab cakes are broiled to perfection.
16.75Shrimp ScampiButterflied large gulf shrimp sauteed in butter, garlic, lemon and white wine sauce
16.50Shrimp CardinaleLarge gulf shrimp sauteed in a brandy based cream sauce with a touch of tomato and garlic
18.00Seafood CombinationFresh filet of red snapper surrounded with clams, mussels, and shrimp simmered in a light marinara sauce with celery, onions and fresh tomatoes.
Vitello / Veal
20.0015 Oz Veal ChopOur famous t-bone chop is charbroiled with garlic, rosemary and sage
24.00Stuffed Veal ChopWith prosciutto ham, grana padana cheese and reduction of madeira wine sauce.
14.00VealMedallions of veal sauteed in a butter, white wine and lemon sauce, layered with prosciutto and mozzarella cheese.
12.75Veal FranceseMedallions of veal sauteed in a butter, white wine and lemon sauce.
12.00Veal MarsalaMedallions of veal sauteed in a marsala wine sauce with mushrooms.
Manzo ~Bee
42.00Filet Mignon Alla Rossini
42.00Filet Mignon Alla Parigina
39.00Filet Mignon
Pesce ~F
Broiled Salmon Portofino32.00
31.00Orange Roughy Almondine (with White Grapes)
28.00Pan Fried Jumbo Shrimp
29.00Shrimp Scampi, Cardinale, Marinara or Fra Diavolo Over Pasta
37.00Broiled Colossal Crab Cakes with Italian Potato Salad
Contorni~ Sides
8.00Broccoli Saute Al Burro with Grated Parmigiano Reggiano
10.00Tempura Zucchini
.8.00Sautéed Mushrooms with a Balsamic Reduction
2.00Grilled Asparagus with Balsamic and Shaved Parmigiano Reggiano
12.00Grilled Eggplant Caprese
6.00Spaghetti Meat Sauce
5.00Spaghetti Oil and Garlic
5.00Spaghetti Marinara
5.00Spaghetti Tomato Sauce
6.00Spaghetti Meatball
7.00Penne Amatriciana
10.00Sausage, Peppers and Onions
Bevande / Beverages
5.00Espresso Semplice
7.00Espresso Corretto
7.00Cappuccino Semplice
8.00Cappuccino Corretto
3.00Coffee
3.50Tea
8.00Imported Mineral Water 1 Quart
The House Specialities
Dinner
Antipasti / Appetizers
14.95Clams Casino
12.50Clams Posillipo
12.50Mussels Marinara or in BiancoOptions:
Marinara, Bianco, Mussels, Marinara, In bianco
12.50Fried Calamari
13.00Eggplant Soufflé
8.00Arancini (Rice Balls)
Zuppa / Soup
10.50Tuscan Onion Soup
10.50Minestrone
9.50Pasta Fagioli
Insalata / Salad
13.00Insalata MistaWith goat cheese/balsamic vinegar and extra virgin olive oil
17.00Buffalo Mozzarella and Tomato Caprese
12.50Classic Caesar Salad
12.00Jim Palmer's House Specialty Salad
Pasta & Risotto
25.00Linguini Crabmeat Sauce
21.00Penne Amatriciana
22.00Spaghetti Alla Campania
21.00Eggplant Parmigiana Served with Pasta
20.00Fettuccini Alfredo
21.00Lasagna Alla Napolitana
28.00Porcini Mushroom RisottoSaffron risotto with asparagus and peas
Pollo / Chicken
22.00Chicken Breast Involtini
23.00Chicken Breast Sorrentina
21.00Chicken Breast Parmigiana
23.00Chicken Breast Marsala
Vitello / Veal
29.00Veal Spiedini Alla Siciliana
28.00Veal Saltimbocca Alla Romana
27.00Veal Scaloppini Marsala
25.00Veal Cutlet Parmigiana or Milanese
26.00Veal Scaloppini Piccata
Manzo / Beef
42.00Filet Mignon Alla Rossini
42.00Filet Mignon Alla Parigina
39.00Filet Mignon
Pesce / Fish
32.00Broiled Salmon Portofino
31.00Orange Roughy Almondine
28.00With White GrapesPan fried jumbo shrimp
29.00Shrimp ScampiCardinale, marinara or fra diavolo over pastaOptions:
Marinara, Fra diavolo, Cardinale, Marinara, Fra diavolo, Pasta
37.00Broiled Colossal Crab CakesWith italian potato salad
Contorni / Sides
8.00Broccoli Saute Al Burro with Grated Parmigiano Reggiano
10.00Tempura Zucchini
8.00Sautéed Mushrooms with a Balsamic Reduction
12.00Grilled Asparagus with Balsamic and Shaved Parmigiano Reggiano
12.00Grilled Eggplant Caprese
6.00Spaghetti Meat Sauce
5.00Spaghetti Oil and Garlic
5.00Spaghetti Marinara
5.00Spaghetti Tomato Sauce
6.00Spaghetti Meatball
7.00Penne Amatriciana
10.00Sausage, Peppers and Onions
Bevande / Beverages
5.00Espresso Semplice
7.00Espresso Corretto
7.00Cappuccino Semplice
8.00Cappuccino Corretto
3.50Coffee
4.00Tea
10.00Imported Mineral Water 1 Quart
The House Specialities
Cold Appetizers
Jumbo Colossal CrabmeatServed with two sauces: a classic cocktail sauce and a dry mustard sauce.
CarpaccioPaper thin slices of filet mignon are topped with diced onions, capers, baby arugula, shaved grana padano cheese and drizzled with extra virgin olive oil.
Salads
Apple SaladFresh spring mixed lettuce with diced golden apples, caramelized walnuts, crumbled gorgonzola cheese, diced red onions in a raspberry vinegar and extra virgin olive oil dressing.
Baby Arugula SaladFresh baby arugula tossed with diced red onions, grape tomatoes in an aged balsamic red wine vinegar, extra virgin olive oil and shaved grana padano cheese.
Spring Baby SpinachSpring baby spinach tossed with toasted pine nuts, cran raisin, crumbled feta cheese, in a aged balsamic red wine vinegar and extra virgin olive oil.
Hot Appetizers
Stuffed Portabello MushroomA 3 inch in diameter portabello mushroom is stuffed with jumbo crabmeat a touch of paprika, olive oil and broiled to perfection.
Open Face Seafood RavioliA combination of orange roughy, lobster and shrimp in a brandy cream sauce, served between two large thin layers of ravioli shells and topped with a touch of sauce.
Sea ScallopsLarge sea scallops sautéed is a touch of olive oil, then flambéed with brandy, sherry, white wine and a medley of vegetables (red peppers, red onions, and mushrooms) served over a bed of caramelized radicchio with a reduction of aged balsamic vinegar.
Shrimp ReganatiButterflied large gulf shrimp sautéed in butter, brandy, garlic and topped with seasoned breadcrumbs and broiled to the golden color
Entrees
Veal ChopButterflied t-bone chop charbroiled with garlic, rosemary, and sage.
Veal TenderloinTenderloin of veal in a black truffle sauce with brandy, black peppercorn, and a barolo wine sauce.
Broiled SwordfishA 1 1/2 inches thick center cut fresh swordfish, seasoned with paprika, lemon, olive oil and a touch of white wine, topped with diced red onions and capers.
Grilled Chilean Sea BassChilean sea bass grilled over an open fire and served over a bed of pasta puttanesca (a sauce of cherry tomatoes, capers, pepperoncini, green and black olives and a touch of oregano and fresh garlic)
Lobster TettrazziniTwo six ounce cold water lobster tails are removed from the shell and cut into bite size pieces then sautéed in a brandy based cream sauce with a touch of garlic and tomato. The lobster is returned to the shell and served over a bed of al dente pasta.
Frutta Di Mare with Al Dente Paccheri PastaLobster, shrimp, calamari, mussels and clams sautéed in a touch of garlic, olive oil, white wine and served with fresh cherry tomatoes and al dente paccheri pasta.
Rack of Lamb with Toasted Walnuts and Gorgonzola RisottoBaby rack of lamb is marinated with rosemary, garlic and sage, then grilled to perfection and served with risotto, baby arugula, shaved grana padano cheese and a drizzle of black truffle oil.
Surf and TurfBlack angus filet mignon with jumbo colossal crabmeat, saffron risotto and grilled marinated artichoke hearts.
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