Sample Menu


Zuppe Di Clams
One dozen little neck clams simmered with oil, garlic, fresh herbs in a
filetto di pomodoro.

Calamari Fritti
Tender calamari fried to a golden hue served with marinara.

Mozzarella Fantasia
Fresh mozzarella, prosciutto di parma, roman style artichoke hearts and cerignola olives.

Classic Caesar
Crisp romaine tossed in our homemade dressing with rustic croutons and grated marzolino cheese.

Spedini alla Romano
Layers of bread, grilled eggplant, prosciutto and mozzarella, parmesan battered and served with a anchovy sauce.

Marinated Beet Salad
Purple onion and roma tomatoes over mixed greens topped with goat cheese and toasted almonds.

Smoked Salmon Bruschetta

Duck trap smoked salmon, marinated tomato, red onion and a lemon basil aioli.


Raimondo's Crab Cakes
2 Jumbo lump cakes over angel hair pasta in a smoked salmon vodka sauce with carmelized onion and sweet peas.

Afiletto di Manza
10 oz. barrel cut filet mignon over gorgonzola mashed potatoes, sauce au poivre
and asparagus.

Lamb Ragu
Tender shank braised with root vegetables, red wine and blood orange over a
roasted butternut squash risotto.

Cape Santa Carbonara
Pan seared Barnegat Light sea scallops over perciatelli tossed with pancetta and caramelized shallots in a black cracked pepper and parmesan cheese.

Trio Parmigian

Chicken, veal and shrimp served with a tortellini alfredo.

Flounder Marichiaro
Local filet simmered with clams, calamari and shrimp in a light filetto di pomodoro
served over linguini.

Vitello Oscar
Veal scallopine topped with crab meat, asparagus and fontina cheese, fresh thyme demi glace and garlic mashed potatoes.

Bistecca Pizzaiola
14 oz. Prime angus NY strip steak topped with fontina cheese and served over a bed of roasted peppers, mushrooms and onions in a red wine and Italian plum tomato sauce.

Pork Chop Calabrese
Grilled boneless chop with sauteed hot and sweet vinegar peppers, onions and crispy potatoes in a rosemary wine sauce over sauteed broccoli rabe.

Chilean Sea Bass
Thick white filet baked with a hazelnut bread crumb over a carrot and rock shrimp risotto, lemon, basil broth and baby pea tendrils.

Minimum one entree per person
Any appetizers can be made into entrees


All desserts are made on site by our Pastry Chef

We proudly serve Lavazza Coffee

And have specialty Tea, Espresso & Cappuccino
by our own Barista

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