Nouvelle Italian Cuisine

ANTIPASTI

APPETIZERS

 

 

MELANZANA SORRENTINA                                8

Grilled eggplant, baked with mozzarella

cheese & tomato sauce.

 

CAPRESE RUSTICA                                              8

Beefsteak tomato topped with fresh mozzarella,

basil, roasted peppers, & extra virgin olive oil.

 

CALAMARI IN UMIDO                                          9

Large tube calamari sautéed in white wine &

clam broth with a touch of tomato.

 

VONGOLE & COZZE MEDITERRANEA                 10

Manila clams & mussels in a white wine/garlic

sauce.

 

CALAMARI ALLA GRIGLIA                                   11

Marinated, grilled calamari steak strips, served

with dry rub spices & spicy marinara

“Arrabiata” sauce.

 

GAMBERI FRA DIAVOLO                                      12

Large grilled shrimp, in a spicy marinara sauce,

served on a bed of wild rice.

 

ANTIPASTO ARRIVERDERCI                                13

Assorted salumi, cheeses, caprese, fire-roasted

peppers, and artichoke hearts.

 

 

 

 

 

PASTA DIVINA

 

 

LINGUINE AGLIO OLIO                                         10

Linguine with fresh garlic and olive oil.

 

PENNE ARRABIATA                                             10

Penne pasta in spicy tomato sauce.                     

 

LINGUINE ALLA CHECCA                                     11

Linguine with fresh diced tomato and basil.

 

RONDELLE 4 FORMAGGI                                     12

Rolled pasta sheets filled with 4 kinds of cheese

& spinach, baked & served in tomato sauce.

 

PENNE BOLOGNESE                                            12

Penne pasta with meat sauce & a touch of tomato.

 

LINGUINE ALFREDO CON FUNGHI                      12

Linguine in a mushroom Alfredo sauce.

 

PENNE ALLA VODKA                                           13

Penne pasta in vodka pink sauce.

 

RAVIOLI CAPRESE                                                14

Home made ravioli filled with Ricotta, Mozzarella,

and Parmesan cheese in fresh tomato sauce.

 

TORTELLONI BOLOGNESE                                   15

Large tortellini filled with cheese in a meat sauce.

 

MEATBALLS ALLA FRANCO                                15

Chef Franco’s modernized Neapolitan meatballs

with linguine, topped with Chef Franco’s marinara.

 

LINGUINE VONGOLE, COZZE E CALAMARI         16

Linguine with clams, mussels, and calamari in

red or white sauce.

 

RAVIOLI DI POLLO E PORTOBELLO                     16

Homemade ravioli filled with chicken & Portobello

Mushrooms, in a creamy brown mushroom sauce.

 

GNOCCHI 4 FORMAGGI                                       17

Potato dumplings served in 4 different cheeses.

 

CIAMBOTTA DI POLLO E SALSICCIA                   18

Italian Sausage, julienne chicken breast, bell

peppers, & mushrooms, sautéed in white wine

with a touch of tomato sauce over pasta.

 

CIOPPINO DELLO CHEF                                        20      

Combination of shellfish and fresh fish in garlic

red clam sauce over linguine (mild or spicy).

INSALATE E ZUPPE

SALAD & SOUP

 

 

MINESTRONE                                                 4

Classic vegetable soup.

 

TORTELLINI IN BRODO                                  5

Tortellini in vegetable soup.

 

CAMPAGNOLA                                               6

Our Special mix of baby greens in balsamic

vinaigrette or creamy gorgonzola.

 

DIVINA CESARE                                              6

The Traditional Caesar Salad.

 

ARUGOLA FANTASTICA                                7

Arugola with parmesan flakes & heart of

artichokes in balsamic vinaigrette or

creamy gorgonzola.

 

INSALATA ARRIVEDERCI                               8

Spring mix, romaine lettuce, artichoke hearts,

shredded carrots, red onions, capers, and black  

olives in lemon vinaigrette dressing.

 

 

 

 

 

 

SECONDI

ENTREES

 

 

MELENZANA ARRIVEDERCI                          14

New version of eggplant parmigiana. Rolled

eggplant filled with spinach & four kinds of  

cheeses, served in tomato sauce with pasta.

 

CANNELONI DI CARNE                                  15

Rolled sheets of pasta filled with Prime Beef

in a tomato cream sauce, topped with Mozzarella.

 

POLLO PARMIGIANO                                     15

Breaded chicken breast, topped with Mozzarella

cheese in a touch of tomato sauce, served

with pasta.

 

POLLO ARRABIATTA                                     16

Grilled chicken breast, topped with spicy tomato

sauce, served with wild rice and broccoli.

 

POLLO MOSTARDA CON FUNGHI                 17

Boneless breast of chicken sautéed with three

different kinds of mushrooms in a Dijon cream

mushroom sauce. Served with pasta.

 

FILLETO DI SOLE                                            18

Almond & parmesan crusted fillet of sole, lightly

pan sizzled in a light pinot grigio cream sauce,

served with wild rice and mixed vegetables.

 

SALMONE VESUVIO                                       19

Pan sizzled King Salmon in a lemon-white

wine/saffron reduction with a touch of cream,

served with rice and vegetables.

 

VITELLO PICCATA CON CARCIOFI                 19

Veal Scaloppini, artichoke hearts, & capers

served in a white wine lemon sauce with

rice & mixed vegetables.

 

VITELLO PORCINI CON RISOTTO                   19

Veal scaloppini with wild & Porcini mushrooms

sautéed in Madeira wine served with risotto

& vegetables.

 

VITELLO-GORGONZOLA                                 19

Prime veal scaloppini sautéed in a creamy

Gorgonzola and Fontina cheese sauce with pasta.

 

OSSOBUCCO                                               Market

Hand-cut shank, braised with vegetables, served

over fettuccine or risotto.

 

PESCE DEL GIORNO                                   Market

Fish of the day.