| Fried Zucchini Jeanie C |
$10.00 |
lightly breaded zucchini sticks served with a marinara sauce. |
| Mozzarella Marinara |
$10.00 |
lightly breaded fried mozzarella served with a marinara sauce. |
| Acciughe Bianche Siciliane Con Capperoni |
$11.00 |
white sicilian anchovies marinated with extra virgin olive oil, oregano, garlic & caper berries. |
| Calamaretti Fritti |
$13.00 |
deep fried baby squid served with a marinara sauce. |
| Squazzetto Di Vongole In Bianco |
$15.00 |
steamed clams in a white wine sauce with garlic cloves and olive oil. |
| Carpaccio |
$15.00 |
thin, raw filet of beef with shaved reggiano parmigiano, radicchio, belgian endive and arrugola. |
| Jumbo Fried Shrimp |
$17.00 |
lightly breaded jumbo shrimp served with tartar sauce. |
| Jumbo Shrimp Cocktail |
$17.00 |
served with cocktail sauce, horseradish and lemon. |
| Insalata Della Casa |
$7.00 |
mixed greens with our house dressing. |
| Minestrone |
$6.00 - $9.00 |
|
| Bettys Salad |
$9.00 - $14.00 |
wedge of iceberg lettuce with tomatoes, sliced red onions, blue cheese crumbles and our own maytag blue cheese dressing. |
| Caesar Salad W/Entree |
$6.00 |
|
| Caesar Salad |
$11.00 |
|
| Caesar Salad W/Grilled Chicken Breast |
$10.00 - $16.00 |
|
| Insalata Di Spinaci |
$9.00 - $14.00 |
baby spinach, goat cheese, candied walnuts, sliced pears with a honey mustard vinaigrette. |
| Indivia Con Formaggio E Noci |
$9.00 - $14.00 |
belgian endive, toasted candied walnuts, and crumbled maytag blue cheese with a chardonnay dressing. |
| Insalata Dell Orto |
$11.00 - $16.00 |
chopped vegetable with chicken, fontina cheese, lentils and a chardonnay dressing. |
| Insalata Brighton |
$11.00 - $16.00 |
shrimp, onions, and mushrooms, dressed in dijonaise and served on a bed of baby spinach; finished with chopped eggs and a balsamic vinaigrette. |
| Insalata Far Niente |
$11.00 - $16.00 |
shrimp, olives, green beans, and tomatoes tossed with a chardonnay dressing. |
| Margherita |
$14.00 |
tomato sauce, mozzarella, oregano and fresh basil. |
| Romana |
$14.00 |
fresh chopped tomatoes, garlic, olive oil, basil, onion and crushed chili peppers. |
| Fiorentina |
$14.00 |
garlic, spinach, sliced tomatoes and mozzarella. |
| Far Niente |
$14.00 |
prosciutto, red onions, olive and sliced tomatoes. |
| Cristobal |
$14.00 |
chicken, mushrooms, and bell peppers. |
| Bianca |
$14.00 |
mozzarella, fresh arugula, burrata and extra virgin olive oil. |
| Arlecchino |
$14.00 |
pepperoni, italian sausage, mushrooms, and bell peppers. |
| Wise Guy |
$14.00 |
caramelized onions, sausage & mozzarella (no tomato sauce). |
| Pizza Ai Frutti Di Mare |
$16.00 |
calamari, mussels, clams, shrimp and bay scallops. |
| Angel Hair Pasta |
$12.00 - $18.00 |
tomato basil sauce. |
| Penne Far Niente |
$13.00 - $19.00 |
tube shaped pasta with fresh mozzarella, garlic, tomato sauce. |
| Capelli D' Angelo Ai Frutti Di Mare |
$17.00 - $25.00 |
calamari, mussels, clams, bay scallops, lobster, and shrimp simmered in a tomato sauce. |
| Fettuccine Bolognese |
$13.00 - $19.00 |
classic italian meat sauce. |
| Rigatoni Boscaiola |
$15.00 - $22.00 |
barrel shaped pasta with italian porcini mushrooms in a light tomato cream sauce. |
| Risotto Ai Frutti Di Mare |
$17.00 - $25.00 |
italian rice with saffron, lobster and a seafood medley. |
| Linguine Con Le Vongole Pipitone |
$15.00 - $22.00 |
fresh clams simmered in a white or red sauce. |
| Penne Arrabbiata |
$13.00 - $19.00 |
tube shape pasta in a spicy tomato sauce. |
| Tortelloni Alla Jerry Kohl |
$14.00 - $21.00 |
pasta stuffed with veal and chicken, served with an alfredo or creamy meat sauce. |
| Rigatoni Lou Petroni |
$14.00 - $21.00 |
rigatoni pasta with eggplant and aged ricotta cheese in a tomato sauce. |
| Spaghetti Vic Faraci |
$13.00 - $20.00 |
calamari in a spicy marinara sauce. |
| Fusilli Ruffino |
$15.00 - $23.00 |
spiral pasta with jumbo shrimp, rapini, and cherry tomatoes in olive oil and garlic. |
| Fettuccine Cardinal Mahony |
$17.00 - $25.00 |
lobster and bay scallops simmered in a cognac cream tomato sauce. |
| Risotto Con Pollo |
$14.00 - $21.00 |
italian rice with chicken and artichokes. |
| Penne Puttanesca |
$13.00 - $19.00 |
tube shaped pasta with olives, crushed chili peppers, anchovies and capers in a tomato sauce. |
| Ravioli Ai Pomodoro |
$14.00 - $21.00 |
our own spinach and ricotta ravioli with a tomato basil sauce. |
| Fettuccine Tre P |
$14.00 - $21.00 |
thin, flat pasta with prosciutto and peas in a cream sauce. |
| Calamari Steak |
$21.00 |
squid steak sautéed in a lemon, butter and garlic sauce. |
| Battuta Profumata |
$26.00 |
thinly pounded certified black angus n.y. steak with fresh rosemary, garlic cloves and a hot chili pepper. |
| Petite Filetto |
$27.00 |
certified black angus medallion served with a porcini mushroom sauce. |
| Scampi Sulla Paglia |
$26.00 |
scampi served over a bed of straw potatoes with a garlic butter sauce and diced tomatoes. |
| Bistecca Toscana |
$36.00 |
prime n. y. steak. |
| Filetto Porcini |
$37.00 |
certified black angus medallions served with a porcini mushroom sauce. |
| Muscoli In Brodo |
$13.00 - $19.00 |
mussels steamed in white wine, with garlic, basil and shallots. |
| Cozze In Panna Cimmarusti |
$13.00 - $19.00 |
mussels in a garlic cream sauce. |
| Caciucco Livornese |
$18.00 - $25.00 |
lobster, shrimp, bay scallops, clams, calamari, mussels served in a spicy tomato sauce. |
| Veal Marsala |
$25.00 |
(monday) scaloppine sauteed with shitake mushrooms and a marsala wine sauce. |
| Chicken Parmigiana |
$25.00 |
(tuesday) breaded chicken breast topped with mozzarella and a marinara sauce. |
| Veal Piccata |
$25.00 |
(wednesday) scaloppine sauteed with a lemon and capers sauce. |
| Veal Scaloppini Milanese |
$25.00 |
(thursday) thin veal lightly breaded and sauteed. |
| Cioppino Cinque Terre |
$33.00 |
(friday) lobster, mussels, clams, shrimp, bay scallops and calamari simmered in a spicy tomato sauce, and served in a bowl over trenette pasta. |
| Lamb Shank |
$25.00 |
(saturday) braised and served on a bed of fettuccine pasta. |
| Chicken Carciofi |
$22.00 |
(sunday) chicken breast sauteed with sherry wine and artichokes, finished in a reduced red wine and vegetable sauce. |
