Nouvelle Italian Cuisine

DINNER MENU

ANTIPASTI~APPETIZERS

MELANZANA SORRENTINA $7.50
Grilled eggplant, baked with mozzarella cheese and tomato sauce.

CAPRESE RUSTICA $7.95
Beefsteak tomato topped with fresh mozzarella, basil, fire-roasted peppers, and extra virgin olive oil.

PORTOBELLO REGANATO CON FONTINA 8.95
World’s largest mushroom topped with fontina cheese au gratin.

CALAMARI IN UMIDO $8.95
Large tube calamari sautéed in white wine and clam broth with a touch of tomato.

CARPACCIO DI BRESAOLA $8.95
Thinly sliced dry cured beef with arugola, artichokes, and parmesan flakes with extra virgin olive oil and lemon.

SALMONE MOSTARDA $7.95
Thinly sliced smoked salmon, served with marinated asparagus and artichoke hearts in a velvet mustard sauce.

ANTIPASTO ARRIVERDERCI (minimum for two) $12.95
Assorted salumi, cheeses, caprese, smoked salmon, fire-roasted peppers, and artichoke hearts.



INSALATE ~ SALADS

CAMPAGNOLA $4.95
Our Special mix of baby greens in balsamic vinaigrette or creamy gorgonzola.

DIVINA CESARE $4.95
The Traditional Caesar Salad.

ARUGOLA FANTASTICA $6.95
Arugola salad with parmesan flakes and heart of artichokes in balsamic vinaigrette or creamy gorgonzola.

PORTOBELLO SALAD $8.95
Thinly sliced grilled Portobello mushrooms on baby greens, topped with diced tomatoes, choice of balsamic vinaigrette or creamy gorgonzola.



ZUPPE~SOUPS

MINESTRONE $4.95
Classic vegetable soup.

TORTELLINI IN BRODO $5.95
Tortellini in vegetable soup.



PASTA DIVINA


PENNE ARRABIATA $9.95
Penne pasta in spicy tomato sauce.
Add: Chicken $3.95 | Add Shrimp $4.95

RONDELLE 4 FORMAGGI $11.95
Rolled pasta sheets filled with four kinds of cheese and spinach, baked and served in tomato sauce au gratin.

RIGATONI BOLOGNESE  $11.95
Large tube pasta served with vegetable meat sauce and a touch of tomato.

LINGUINE ALFREDO CON POLLO FUNGHI  $16.90
Linguine with Julienne Chicken in a mushroom Alfredo sauce.

RAVIOLI CAPRESE GRATINATI $14.95
Home made ravioli filled with Ricotta cheese,topped with Mozzarella,and Paemesan cheese in fresh tomato sauce au gratin. 

RIGATONI ALLA VODKA $11.95
Large tube pasta in vodka pink sauce.
 Add: Chicken $3.95 | Add: Salmon $4.95 | Add: Shrimp $4.95

LINGUINE VONGOLE, COZZE CALAMARI E SHRIMP $18.95
Linguine with clams, mussels, calamari e shrimp in red or white sauce.



SECONDI ~ ENTREES

MELENZANA ARRIVERDERCI $15.95
New version of eggplant parmigiana. Rolled eggplant filled with spinach and four kinds of cheeses, served in tomato sauce au gratin with pasta.

POLPETTE ALLA FRANCO $16.95
Classic Neapolitan meatballs made by Maestro de Cucina Franco in a contemporary way, served over spaghetti.

POLLO PARMESE $16.95
Breaded chicken breast, sautéed, and topped with Mozzarella cheese au gratin in a touch of tomato sauce served with pasta.

CIAMBOTTA DI POLLO E SALSICCIA $17.95
Hot and mild Italian Sausage, julienne chicken breast, bell peppers, zucchini, and mushrooms, sautéed in white wine with a touch of tomato sauce over pasta.

VITELLO LIMONE E CARCIOFI $17.95
Veal Scaloppini, artichoke hearts, and capers served in white wine lemon sauce with rice and vegetables.

SALMONE  VESUVIO $18.95
Pan sizzled King Salmon in a lemon-white wine/saffron reduction with a touch of cream, served with rice and vegetables.

VITELLO MADEIRA CON PORCINI $18.95
Veal scaloppini with wild and Porcini mushrooms sautéed in Madeira wine served with pasta or vegetables.

CIOPPINO DELLO CHEF $19.95
Combination of seafood and fresh fish in garlic red clam sauce over spaghetti.



I TESORI DELLO CHEF ~ THE TREASURE OF THE CHEF

CANNELONI DI CARNE $15.95
Rolled sheets of pasta filled with Prime Beef in a tomato cream sauce, topped with Mozzarella cheese au gratin. 

PORK LOIN SCALOPPINI AL BALSAMIC 17.95
Prime pork loin scaloppini sauteed in a Brandy Balsamic sauce with a touch of cream served with pasta or vegetables. 

GNOCCHI 4 FORMAGGI  $14.95
Cheese lovers, homemade potato dumpling served in 4 different kinds of cheeses.

POLLO MOSTARDA CON FUNGHI $16.95
Boneless breast of chicken sautéed with three different kinds of mushrooms in a Dijon cream mushroom sauce. Served with pasta.

POLLO CORDON BLEU AL GORGONZOLA $16.95
Chicken breast filled with Fontina cheese and ham, lightly breaded and served with a velvet Gorgonzola sauce (bleu cheese) with a touch of brown mushroom sauce.

VITELLO-GORGONZOLA $19.95
Prime veal scaloppini cooked in a creamy Gorgonzola and Fontina cheese sauce with pasta.

OSSOBUCCO Market Price
Hand-cut shank, braised in vegetable sauce served over fettuccine .