ANTIPASTI
CALAMARI FRITTI
Tender calamari fried to a golden hue served with marinara
OCTOPUS WITH FREGOLA
Char grilled Spanish octopus with fregola sardar and mint pesto
CLASSIC CAESAR
Rustic croutons and shaved parmigiana cheese
BURATTA
Served over warm roasted peppers with roasted garlic, capers, olives
RAIMONDO'S MEATBALLS
Marinara, whipped ricotta and garlic bread
SPEDINI ALLA ROMANO
Fried mozzarella, prosciutto and eggplant in an anchovy, olive and caper sauce
STEAMED MUSSELS
Prince Edward Island mussels in a white wine, fennel, saffron and tomato broth
BROCCOLI RABE & SAUSAGE
Esposito's provolone parsley sausage, broccoli rabe, roasted long hot peppers
GAMBERI PROVIVIALE
Jumbo gulf shrimp in a scampi sauce, diced tomatoes, capers and scallions over crostini
BERRY SALAD
Mixed greens with strawberries, blueberries, walnuts & goat cheese with a raspberry vinaigrette
STRACCIATELLE SOUP
Italian egg drop soup, spinach, tortellini and parmesan
PIATTO PRINCIPALE
AFILETTO DI MANZO
10oz. Barrel cut filet mignon, gorgonzola mashed potatoes, brandy peppercorn sauce and grilled asparagus
FARFALLE GENOVESE
Served with grilled chicken over imported pasta tossed with sun-dried tomatoes, toasted pignoli in a pesto cream sauce
FLOUNDER FRANCESE
Local filet over spaghetti, oil, garlic, and broccoli rabe tossed with colossal crab and béchamel
ORGANIC SALMON
Seared served with fregola in thyme tomato sauce topped with crab béchamel
POLLO SORRENTINO
Breaded chicken cutlet topped with ricotta, prosciutto, eggplant and fontina in a sheer pan sauce with tortellini alfredo
SHRIMP OREGANATTA
Jumbo gulf shrimp dusted with seasoned bread crumbs in scampi sauce over broccoli rabe
PORK CHOP CALABRESE
House brined chop, hot and sweet vinegar peppers, onions, crispy potatoes in a rosemary wine sauce with garlic mashed potatoes
SEAFOOD RAVIOLI
Served in a lobster sauce with oyster mushrooms, sautéed spinach & grilled shrimp
CHILEAN SEA BASS
Thick white filet, hazelnut breadcrumbs over a carrot and rock shrimp risotto with a lemon basil broth
VITELLO SALTIMBOCCA
Veal scallopini topped with prosciutto fontina and hard boiled egg over spinach with sage pan sauce
SCALLOP RISOTTO
Pan seared jumbo sea scallops over a pancetta, asparagus and asiago risotto, chive oil and micro herbs
LINGUINI ALLA VONGOLE
Fresh whole and chopped clams, white wine, garlic and fresh herbs over imported pasta
DESSERT
TARTUFO
A classic served with a coffee creme anglaise
KEY LIME PIE
Served with fresh whipped cream & berries
CREME BRULEE
Bourbon Madagascan vanilla bean custard with a caramelized sugar crust
BERRIES ZABAGLIONE
Mixed berries topped with marsala custard
CHOCOLATE PEANUT BUTTER PIE
Graham cracker crust, chocolate ganache peanut butter mousse served with chocolate ice cream
CANNOLIS
Filled to order
MOLTEN CHOCOLATE LAVA CAKE
Served with raspberry sorbet
Minimum one entree per person/ Any appetizer can be made into an entree
20% Gratuity included for parties of 6 or more