"old world italian and american cuisine"
Antipasti
Pizetta
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.)
Gamberetti Freddi alla Griglia
12.00
Marinated jumbo shrimp, grilled then chilled and served with Napa cabbage slaw.
Kobe Burgers
11.00
Two mini American Kobe burgers served two ways. One with balsamic onion relish and Fontina cheese and the other with applewood smoked bacon and Bleu cheese.
Tre Capesante
13.00
Caramelized diver scallops topped with a grilled corn, mango and pepper relish.
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.
Italian Wedge Salad
6.00
Iceberg lettuce, heirloom tomatoes, olive tappenade, crisp pancetta, gorgonzola and Balsamic vinaigrette.
Insalata di Casa
5.00
Mixed greens topped with tomatoes, onion, pepperoncini, and Calamata olives with our famous Old Mill Dressing.
Insalata degli Spinaci
7.00
Baby spinach, strawberry, mango, feta cheese, red onion and mango vinaigrette.
Insalata con Pere
7.00
Arugula, Bartlett pears, Maytag bleu cheese, bacon, candied pecans dressed with a Champagne vinaigrette.
Insalata Caprese
9.00
Layers of fresh buffalo mozzarella, yellow and red tomatoes, fresh basil, and balsamic reduction.
Pasta
Ravioli Formaggi di Capra
24.00
Goat cheese ravioli with lobster ragu and a Granny Smith apple slaw.
Penne alla Vodka
12.00
Penne in a vodka-infused rosa sauce. (Add chicken...5.00 Add shrimp...7.00)
Linguini alle Vongole
18.00
Steamed Little Neck clams served over linguini with kale and mild Italian sausage in a light wine sauce.
Summer Primavera
20.00
Spinach pasta topped with roasted zucchini, yellow squash, asparagus, and red onion in a lemon-butter sauce with shaved Parmesan cheese.
Gamberetti Medeterrani
20.00
Red pepper pasta topped with sauteed shrimp, Calamata olives, tomato, artichoke and feta cheese.
Pesce e Carne
Spigola al Basilico
25.00
Basil-poached sea bass with tomato marmalade and bacon-potato risotto.
Salmone Arostito
25.00
Pan-roasted Bell Bay salmon with Meyer lemon reduction and a fennel and asparagus salad.
Filetto di Halibut
27.00
Pan-seared halibut topped with artichoke, diced tomatoes, lump crab meat and saffron sauce.
Scallopini di Vitello
23.00
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)
Grancho en Gambretti
27.00
Two jumbo prawns filled with crab meat and topped with a classic scampi sauce.
South African Lobster Tail
50.00
Broiled lobster served with saffron drawn butter and a classic risotto.
Filetto Gratin
27.00
A 6 oz. pan-roasted filet of beef, topped with a brandied spinach and tomato ragu and fresh mozzarella cheese and finished under the broiler.
Pollo Paillard Mediterrano
24.00
Herb-marinated chicken, grilled and topped with Calamata olives, tomato, cucumber, red onion, feta cheese and served with hummus.
Bronzino
26.00
Grilled Bronzino with orecchiette pasta, peas, caramelized onions and ricotta cheese.
New York Strip Pizzaiola
32.00
16 oz strip steak topped with sauteed sweet peppers and onions in a light tomato sauce.
Filetto di Manzo
32.00
Hand-cut, 8 oz. prime filet of beef topped with Sauce Bearnaise or Maytag Bleu gratin.