| DINNER MENU SERVED NIGHTLY TUESDAY THRU SUNDAY |
| INSULATE INSALATA DI CESARE CRISPY ROMAINE HEARTS AND CRUNCHY HOMEMADE CROUTONS TOSSED IN A LIGHT DRESSING 9.00 W/CHICKEN 12.00 W/SHRIMP 14.00 INSALATA DI RUGOLETTA 6.50 PEPPERY BABY ARUGULA, WALNUTS, PEARS, GORGONZOLA CHEESE, CITRUS VINAIGRETTE INSALATA DI GAMBERI E AVOCADO 14.00 SHRIMP AND AVOCADO SERVED OVER ARUGULA WITH A CITRUS VINAIGRETTE DRESSING INSALATA DELLA CASA 6.00 ORGANIC MESCLUN SALAD, CARROTS, RED ONION, CHERRY TOMATOES, HOUSE ITALIAN DRESSING ANTIPASTO ANTIPASTO PER DUE 14.00 ITALIAN MEATS, GRILLED VEGETABLES AND CHEESES ZUPPA DI VONGOLE 14.00 FRESH CLAMS WITH TUSCAN SAUSAGE AND CHERRY PEPPERS IN YOUR CHOICE OF RED OR WHITE SAUCE FUNGO CREMINI AL FORNO 8.00 CREMINI MUSHROOMS STUFFED WITH SPINACH AND SAUSAGE TOPPED WITH SHAVES PARMESAN CALAMARI FRITTI 9.00 LIGHTLY DUSTED WITH FLOUR, FRIED AND SERVED WITH A SPICY MARINARA SAUCE ZUCCHINE FRITTI 7.00 FRIED AND SERVED WITH A SPICY MARINARA SAUCE VONGOLE GRATINATE 9.00 BAKED STUFFED CLAMS WITH A LEMON BUTTER SAUCE MOZZARELLA IN CARROZZA 9.00 FRESH MOZZARELLA, EGG-BATTERED AND LIGHTLY FRIED, THEN SAUTEED WITH BROCCOLI RABE ZUPPA DI COZZE 11.00 MUSSELS IN YOUR CHOICE OF RED OR WHITE SAUCE ANTIPASTO CALDO DI MARE MISTO 15.00 FRESH BAKED CLAMS, CRAB CAKE, CALAMARI AND STUFFED MUSHROOMS PIZZETTE MARGARITA 9.00 MOZZARELLA, SAN MARZANO TOMATOES, FRESH BASIL QUATTRO FORMAGGI 12.00 FONTINA, RICOTTA, GORGONZOLA, PARMIGIANO REGGIANO AND CARAMELIZED ONIONS SPAGNOLA 13.00 GRILLED CHORIZO, MANCHEGO CHEESE, SPANISH OLIVES AND ROASTED GARLIC PROSCIUTTO E RUGOLA 13.00 PROSCIUTTO, FRESH ARUGULA AND MOZZARELLA SALAME PICCANTE 11.00 ITALIAN HOT SALAMI BROCCOLI DI RAPE 13.00 SAUTEED BROCCOLI RABE, SAUSAGE AND RICOTTA CAPRESE 7.00 SLICED FRESH TOMATOES, BASIL AND MOZZARELLA WITH RED OR WHITE SAUCE VONGOLE 13.00 SAUTEED BABY CLAMS, GARLIC AND PEPPERONCINI ORTOLANA 10.00 ROASTED VEGETABLES AND FRESH MOZZARELLA |
| PASTA RIGATONI ALLA BOLOGNESE 13.00 GROUND BEEF, PORK, CELERY, CARROTS AND ONION LINGUINE AI GAMBERI 16.00 BROCCOLI RABE, SHRIMP, IN A TOMATO/BASIL BROTH FARFALLE ALLA VODKA BOW TIE PASTA WITH VODKA SAUCE 12.00 W/CHICKEN 14.00 W/SHRIMP 16.00 RAVIOLI AL POMODORO 12.00 CHEESE-FILLED RAVIOLI WITH MARINARA SAUCE LASAGNA (HOMEMADE) 14.00 RICOTTA, MOZZARELLA AND MEAT SAUCE LINGUINE CON VONGOLE 14.00 LITTLE NECK CLAMS IN RED OR WHITE SAUCE LINGUINE ALLA PUTTANESCA 14.00 CAPERS, ONIONS, OLIVES, MUSHROOMS, MARINARA PENNE FILETTO DI POMODORO 12.00 SAVORY CHERRY TOMATO SAUCE, BASIL, PROSCIUTTO COTTO AND SHALLOTS PENNE ESTIVO 14.00 GRILLED CHICKEN, SUN-DRIED TOMATOES, BASIL AND SUMMER SQUASH IN A WHITE WINE BROTH LINGUINE DI MEDITERRANEO 21.00 CALAMARI AND SHRIMP IN YOUR CHOICE OF RED OR WHITE SAUCE BOSCAIOLA 14.00 HOMEMADE LONG-CUT FETTUCCINI TOSSED WITH GRILLED CHICKEN, APPLE-SMOKED BACON, PEAS AND MUSHROOMS IN A CREAM SAUCE ENTRÉES BISTECCA DI MAIALE ALLA JENNA 19.00 20OZ DOUBLE-CUT PORK CHOP WITH CHERRY PEPPERS, DRIZZLED WITH A MARSALA DEMI-GLAZE SALMONE GRIGLIATA 17.00 GRILLED FILET OF ATLANTIC SALMON SERVED OVER MESCLUN SALAD WITH ROASTED CORN AND TOMATO RELISH POLLO MARSALA 16.00 CHICKEN BREAST STUFFED WITH FONTINA CHEESE AND PROSCIUTTO TOPPED WITH SLICED PORTOBELLO MUSHROOMS AND A SICILIAN MARSALA SAUCE VITELLO SALTIMBOCCA 23.00 VEAL LAYERED WITH PROSCIUTTO, SAGE AND MOZZARELLA OVER SPINACH IN A SHERRY WINE SAUCE CIOPPINO 22.00 SHRIMP, MUSSELS, CLAMS, CALAMARI AND WHITE FISH IN A TOMATO AND FENNEL BROTH GAMBERONI RIPIENI 22.00 JUMBO SHRIMP, BUTTERFLIED AND STUFFED WITH SEASONED LUMP CRABMEAT POLLO SCARPARIELLO (ON THE BONE) 13.00 SAUTEED CHICKEN WITH POTATOES, SAUSAGE, MUSHROOMS AND ONIONS IN A RED WINE VINEGAR REDUCTION POLLO O VITELLO MILANESE 16/19 TENDER CHICKEN OR VEAL, LIGHTLY BREADED AND PAN-FRIED, TOPPED WITH SEASONED BREADCRUMBS POLLO AI CARCIOFI E GAMBERETTI 15.00 SAUTEED CHICKEN SCALLOPINE WITH SHRIMP, ARTICHOKES AND SUN-DRIED TOMATOES IN A LEMON/WINE SAUCE DENTICE AL FORNO 18.00 RED SNAPPER, SHRIMP, MUSSELS, CLAMS, CHERRY TOMATOES AND GARLIC, BAKED IN A CHARDONNAY SAUCE SPIEDINI DI PESCE 18.00 SKEWERED GRILLED COLOSSAL SCALLOPS AND SHRIMP LIGHTLY TOPPED WITH SEASONED BREADCRUMBS ARAGOSTA ARRIGIATTA P/A LOBSTER WITH SMOKED PAPRIKA, CAYENNE, ROASTED GARLIC TOMATO AND BASIL FROM VALENO'S GRILL 10oz FILET MIGNON 27.00 16oz SHELL STEAK (ON THE BONE) 27.00 20oz DOUBLE-CUT PORK CHOP 19.00 ALL GRILLED ENTRÉES SERVED WITH YOUR CHOICE OF\ GORGONZOLA BUTTER PIZZAIOLA (PEPPERS, ONIONS, MUSHROOMS, TOMATOES) AU POIVRE (COGNAC, PEPPERCORNS AND CREAM SAUCE) BAROLO WINE SAUCE (CARAMELIZED ONIONS) SERVED WITH POTATO AND VEGETABLE OF THE DAY |
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