"old world italian and american cuisine"
Antipasti
Pizzetta
10.00
Thin crust pizza in the classic Margherita style or di Giorno.
Crabmeat Hoelzel
17.00
Colossal lump crab meat in a light tarragon vinaigrette. (Also available as crab meat cocktail.)
Aragosta Mac and Cheese
15.00
Broiled cold water lobster, mascarpone cheese and orzo done with lobster cream and basil oil.
Filetto di Fondue
13.00
Carmilized filet mignon tips served with Maytag blue cheese fondue and red wine demi glace.
Funghi Riempiti
10.00
Mushrooms stuffed with an Italian sausage and Romano cheese filling, topped with a Romano cheese cream sauce.
Polpettoni di Carne
11.00
An oversized, hand-made meatball stuffed with fresh Mozzarella cheese, topped with Stefano's marinara sauce.
Zuppa e Insalata
Featured Soup
5.00
Hand-made soup featuring select, seasonal recipes.
Classic Wedge Salad
6.00
Iceburg lettuce, tomatoes, apple wood bacon, gorgonzola cheese dressed with a maytag blue cheese dressing.
Insalata di Casa
5.00
Mixed greens topped with tomatoes, onion, pepperoncini, and Calamata olives with our famous Old Mill Dressing.
Insalata Di Mele e Noci
7.00
Golden apples, spiced walnuts, red onion with Maytag Blue cheese over arugula and spinach with apple vinaigrette.
The Chef's Caeser
7.00
A new take on the classic caeser salad.
Insalata di Belga
8.00
Julienned endive, maytag blue cheese, walnuts, and dried cherry dressed with a thyme vinaigrette.
Pasta
Featured Ravioloi of the Week
25.00
Home maed signature ravioli of the week, using seasonal ingredients.
Penne alla Vodka
12.00
Penne in a vodka-infused rosa sauce. (Add chicken...5.00 Add shrimp...7.00)
Linguini Alle Cozze
17.00
Sambuca steamed mussles with panchetta, tomato, basil, and anchovy done in a light tomato sauce over linguini.
Spring Primavera
16.00
Sauteed yellow Squash, tomato, asparagus, green peas, mushroom, and fresh mozzarella in a light herb wine sauce topped with fried leeks.
Gamberetti E Capesante Mediter
20.00
Seared shrimp and scallops over orecchiette past with artichokes, calamata olives, tomato, and capers with feta cheese in a white wine sauce.
Pesce e Carne
Spigola di Arigosta
27.00
Pan roasted sea bass over lobster and asparagus risotto finished with lobster conssume and parsnip crisp.
Salmone di Finocchi E Porri
28.00
Herb grilled salmon over caramelized fennel and leeks served with red pepper postina salad topped with a tomato jam and finished with a lemon butter sauce.
Filetto di Halibut
27.00
Pan-seared halibut over potato and thyme risotto topped with a sautee of tomato, artichokes, and basil served with sauteed spinach.
Scallopini di Vitello
25.00
Hand-cut veal tenderloin cutlets served a la Romano in a golden herb and egg coating, or a la Parmigiana, lightly breaded and topped with marinara and fresh mozzarella cheese.
Piccata del Pollo
16.00
Chicken cutlets, sauteed with capers and scallions in a lemon butter sauce. (Also with veal...23.00)
South African Lobster Tail
50.00
Broiled lobster served with saffron drawn butter and a classic risotto.
Gratin Filet
27.00
A 6 oz. prime filet topped with sauteed spinach, plum tomatoes, and melted mozzarella cheese over a garlic toast point served with new potatoes.
Costolette al Marsala
35.00
Garlic grilled veal chop with marsala demi glace served with new potatoes.
Ney York Strip Ragout
32.00
Pan-roasted strip steak served with mixed beans, panchetta and tomato ragout finished with pan jus and topped with potato frites.
Filetto di Manzo
32.00
Hand-cut, 8 oz. prime filet of beef topped with Sauce Bearnaise or Maytag Bleu gratin.
Chef Chris' Signature Crab Cak
28.00
Seared colossal lump crab cakes served with sauteed spinach, lemon and sauce remoulaude.
Gamberetti di Polenta
25.00
Pan seared prawns with local sweet sausage, sauteed banana and green peppers over roasted pepper cream and crisp polenta.