Pasta Della Nonna

SUPPLI

Golden-fried rice balls filled with a rich beef ragù and mozzarella, offering a taste of Roman tradition in every bite.

24OZ PORTERHOUSE FOR TWO (SPECIAL)

24oz PORTERHOUSE Grilled to perfection and topped with a medley of wild mushrooms and caramelized onions. Served with truffle-parmesan fries and sautéed broccoli for a bold and balanced steakhouse experience.

20OZ PORTERHOUSE (SPECIAL)

20oz PORTERHOUSE Grilled to perfection and topped with a medley of wild mushrooms and caramelized onions. Served with truffle-parmesan fries and sautéed broccoli for a bold and balanced steakhouse experience.

CHOICE OF FETTUCCINI AL LIMONE, ALFREDO OR CARBONARA (SPECIAL)

SERVED IN A LEMON ALFREDO SAUCE WITH WITH GRILLED PESTO SHRIMP or GRILLED SHRIMP ($41) WITH GRILLED OR BREADED CHICKEN ($37).

CHICKEN DELLA NONNA

Panko-crusted farm-raised chicken breast with artichokes, sun-dried tomatoes, spinach, in a lemon white wine butter sauce, served over roasted potatoes.

ITALIAN SAUSAGE & BROCCOLI RABE RAVIOLI (SPECIAL)

Handmade ravioli filled with sweet Italian sausage and tender broccoli rabe, served with a rich filet mignon Bolognese sauce, topped with fresh baby arugula and shaved Parmigiana.

CHICKEN SORRENTINO

Free-range chicken breast with prosciutto di Parma, breaded eggplant, melted fontina cheese, and a sherry wine demi-glaze, served with roasted potatoes and seasonal vegetables.

CHOICE OF FETTUCCINI AL LIMONE, ALFREDO OR CARBONARA (SPECIAL)

SERVED IN A LEMON ALFREDO SAUCE WITH WITH GRILLED PESTO SHRIMP or GRILLED SHRIMP $41 WITH GRILLED OR BREADED CHICKEN $37.

FRUTTI DI MARE FRA DIAVOLO

Linguini pasta tossed with a bountiful medley of mussels, clams, shrimp, scallops, and calamari, simmered in our homemade marinara with a touch of spice for a classic Southern Italian flair.

STEAK CHARCUTERIE BOARD APP (SPECIAL)

GRILLED NY STRIP STEAK WITH MORTADELLA, PROSCIUTTO, PARMIGIANA, BLOOD ORANGE CHEESE WITH HONEYCOMB AND CRUSTINI.

FRUTTI DI MARE FRA DIAVOLO

Linguini pasta tossed with a bountiful medley of mussels, clams, shrimp, scallops, and calamari, simmered in our homemade marinara with a touch of spice for a classic Southern Italian flair.

CHICKEN SORRENTINO

Free-range chicken breast with prosciutto di Parma, breaded eggplant, melted fontina cheese, and a sherry wine demi-glaze, served with roasted potatoes and seasonal vegetables.

RAVIOLI DI ARAGOSTA (SPECIAL)

Homemade lobster-filled ravioli in a delicate pink Prosecco cream sauce, topped with diced fresh mozzarella and tender baby shrimp.

PAPPARDELLE RAGU

Broad ribbons of housemade pappardelle pasta enveloped in a hearty ragu of braised filet mignon tips, infused with rosemary, sage, and a splash of red wine, finished with cubes of tangy ricotta salata.

ORECCHIETTE BROCCOLI AND SAUSAGE

Tender orecchiette pasta tossed with savory Italian sausage and broccoli in a fragrant garlic and white wine sauce, all topped with roasted peppers and a sprinkle of grated Parmigiano.

LASAGNA DELLA NONNA

A hearty lasagna layered with rich ground beef, Italian sausage, creamy ricotta, and fresh mozzarella, all nestled between sheets of homemade pasta and smothered in a savory San Marzano tomato sauce.

RIGATONI FUNGHI

Hearty rigatoni pasta tossed with an array of wild mushrooms, tender spinach, and sweet caramelized shallots, all coated in a creamy mushroom sauce.

COZZE ALLA TUSCANA

Plump PEI mussels simmered with broccoli rabe and creamy cannellini beans in a robust marinara sauce, pepper flakes, served over spaghetti and inspired by the rustic flavors of Tuscany.

SPAGHETTI PUTTANESCA

A bold and briny spaghetti dish bursting with the flavors of garlic, kalamata olives, capers, and anchovies, all simmered in a robust plum tomato sauce and finished with fresh basil.

ORECCHIETTE BROCCOLI AND SAUSAGE

Tender orecchiette pasta tossed with savory Italian sausage and broccoli in a fragrant garlic and white wine sauce, all topped with roasted peppers and a sprinkle of grated Parmigiano.

TROUT SPECIAL

Artic Charr stuffed with pieces of pineapple and then finished in a White wine, shallot pineapple glazed sauce with baby shrimps served over mash potatoes and sautéed green squash.

CHICKEN DELLA NONNA

Panko-crusted farm-raised chicken breast with artichokes, sun-dried tomatoes, spinach, in a lemon white wine butter sauce, served over roasted potatoes.

PENNE ALLA VODKA

Penne pasta tossed in a rich and creamy vodka sauce with a touch of tomato and parmesan. Add Chicken +$9 · Add Shrimp +$12.

PENNE ALLA VODKA

Penne pasta tossed in a rich and creamy vodka sauce with a touch of tomato and parmesan.

POLPETTINI

Homemade meatballs, ground beef, Italian herbs, artisan crostini, plum tomato sauce, ricotta cheese.

POLLO SCARPARIELLO DELLA CASA DI NONNA (SPECIAL)

Golden-seared bone-in chicken and sweet Italian sausage are slow-simmered with sherry peppers, garlic, and roasted red peppers, then finished with potatoes in a fragrant white wine and lemon reduction.

PENNE ALL NORMA

A Sicilian classic featuring penne pasta, smoky grilled eggplant, and sweet blistered cherry tomatoes in a rich tomato sauce, crowned with crumbles of ricotta salata.

SPAGHETTI PUTTANESCA

A bold and briny spaghetti dish bursting with the flavors of garlic, kalamata olives, capers, and anchovies, all simmered in a robust plum tomato sauce and finished with fresh basil.

COZZE ALLA TUSCANA

Plump PEI mussels simmered with broccoli rabe and creamy cannellini beans in a robust marinara sauce, pepper flakes, served over spaghetti and inspired by the rustic flavors of Tuscany.

EGGPLANT ROLLATINI

Organic eggplant, breaded, flash-fried, rolled with ricotta, mozzarella, & pecorino, topped with melted mozzarella, tomato fondue.

TIRAMISU

Homemade Italian Dessert made of ladyfinger pastries dipped in coffee, layered with a whipped mixture and topped off with cocoa.

MUSSELS ITALIANO

PEI mussels sautéed with caramelized onions, oregano, grape tomatoes, and garlic butter sauce, finished with a splash of lemon white wine, served with crostini.

BURRATA FUNGHI

Creamy burrata atop garlic-rubbed crostini, crowned with earthy sautéed oyster mushrooms and sweet cherry tomatoes, with a delicate hint of truffle.

RAINBOW TROUT ALL’ ARANCIA (SPECIAL)

Rainbow Trout filet stuffed with delicate scallop mousse, served over jasmine rice and sautéed broccoli rabe, finished with a vibrant orange beurre blanc.

HOMEMADE RISOTTO (SPINACH OR SAFFRON)

Aa choice of Spinach or Saffron risotto in a rich and creamy, cooked to perfection with just the right amount of Parmesan.

EGGPLANT PARMIGIANA

LAYERS OF EGGPLANT, HOUSE-MADE MARINARA SAUCE TOPPED WITH MOZZARELLA SERVED OVER LINGUINE.

CHOCOLATE TEMPTATION

Layer of chocolate cake made with cocoa from Ecuador, filled with chocolate and hazelnut creams and a hazelnut crunch, covered with a chocolate glaze.

EGGPLANT ROLLATINI

Organic eggplant, breaded, flash fried, rolled with ricotta, mozzarella, & pecorino, topped melted mozzarella, tomato fondue.

LOIN OF COD ALLA CARCIOFI

Delicate wild-caught Atlantic loin of Cod, perfectly cooked and topped with briny capers and tender artichoke hearts, all drizzled with a bright lemon white wine butter sauce.

PISTACHIO RICOTTA CAKE

Ricotta sponge cake layered with pistachio cream, topped with crush pistachios and powdered sugar.

CALAMARI FRITTI

Golden fried calamari rings with a zucchini garnish, light and crunchy, paired with marinara sauce.

EGGPLANT PARMIGIANA

LAYERS OF EGGPLANT, HOUSE-MADE MARINARA SAUCE TOPPED WITH MOZZARELLA SERVED OVER LINGUINE.

TRUFFLE FRIES

Crispy French fries tossed in truffle oil. Golden fries with a touch of elegance, tossed in fragrant truffle oil for a luxurious side.

MUSSELS ITALIANO

PEI mussels sautéed with caramelized onions, oregano, grape tomatoes, and garlic butter sauce, finished with a splash of lemon white wine, served with crostini.

BURRATA FUNGHI

Creamy burrata atop garlic-rubbed crostini, crowned with earthy sautéed oyster mushrooms and sweet cherry tomatoes, with a delicate hint of truffle.

TRUFFLE FRIES

Crispy French fries tossed in truffle oil. Golden fries with a touch of elegance, tossed in fragrant truffle oil for a luxurious side.

TARTUFO

Classic vanilla and chocolate gelato separated by a cherry and sliced almonds covered in cinnamon, finished with a chocolate coating.

CANNOLI

2 count. Fried pastry dough shell filled with a sweet, creamy filling.

BURRATA CAPRESE

Creamy burrata paired with ripe heirloom tomatoes, fresh basil, and extra virgin olive oil, drizzled with aged balsamic reduction.

CANNOLI

2 count. Fried pastry dough shell filled with a sweet, creamy filling.

CAESAR SALAD

A timeless favorite with crisp romaine, crunchy croutons, and a generous shaving of Parmesan, all tossed in a creamy, homemade Caesar dressing.

CALAMARI FRITTI

Golden fried calamari rings with a zucchini garnish, light and crunchy, paired with marinara sauce.

NAPOLEON PASTRY

Elegant Classic French Pastry. Nice and Flaky Puffed Pastry Layered with Creamy Vanilla Cream.

VEGETABLE LASAGNA

Homemade pasta sheet filled with assorted veggies, mushrooms béchamel sauce.

COCONUT RIPIENI

HOMEMADE RISOTTO (SPINACH OR SAFFRON)

A choice of Spinach or Saffron risotto in a rich and creamy, cooked to perfection with just the right amount of Parmesan.

PASTA FAGIOLE

Classic Italian bean and pasta soup, hearty and full of flavor. A comforting blend of tender cannellini beans, al dente pasta, in a rich, herb-infused broth.

COPA PISTACHIO

Custard gelato swirled with chocolate and pistachio gelato topped with praline pistachios.

SUPPLI

Golden-fried rice balls filled with a rich beef ragù and mozzarella, offering a taste of Roman tradition in every bite.

SHRIMP AND SCALLOP APP (SPECIAL)

Seared scallop and shrimp served over diced potato salad with celery, carrots and onions. Chipotle aioli. Sliced fried plantain arch

BURRATA CAPRESE

Creamy burrata paired with ripe heirloom tomatoes, fresh basil, and extra virgin olive oil, drizzled with aged balsamic reduction.

CREME BRÛLÉE

Homemade Classic French dessert made with a rich custard base and layer of hardened caramelized sugar.

PANCETTA DI MAIALE AGLIO NERO (SPECIAL)

Succulent pork belly, slow-braised and glazed with honey, served with a silky black garlic aioli and finished with pickled red onions for a vibrant balance of sweetness and acidity.

CLAMS CASINO

Little Neck Clams, artisanal bread crumbs, Roasted red peppers, crispy San Danielle Prosciutto, Butter white wine lemon & Garlic.

POTATO LEEK SOUP

A velvety blend of potatoes and tender leeks, simmered to perfection with fresh herbs and finished with a touch of cream.

LIMONCELLO FLUTE

Refreshing Lemon Gelato, Swirled together with limoncello sauce.

PANNACOTTA AL LIMONE

Creamy lemon-infused panna cotta served with a berry coulis.

SAUTÉED BROCCOLI RABE

Fresh broccoli rabe sautéed with chopped garlic and extra virgin olive oil, finished with a touch of sea salt.

LOIN OF COD ALLA CARCIOFI

Delicate wild-caught Atlantic loin of Cod, perfectly cooked and topped with briny capers and tender artichoke hearts, all drizzled with a bright lemon white wine butter sauce.

POLPETTINI

Homemade meatballs, ground beef, Italian herbs, artisan crostini, plum tomato sauce, ricotta cheese.

PANNACOTTA AL LIMONE

Creamy lemon-infused panna cotta served with a berry coulis.

CLAMS CASINO

Little Neck Clams, artisanal bread crumbs, Roasted red peppers, crispy San Danielle Prosciutto, Butter white wine lemon & Garlic.

CLAMS OREGANATA

Tender hand picked Little Neck clams baked with a savory mixture of breadcrumbs, parsley, and Italian herbs, creating a crunchy, aromatic topping.

ICE CREAM VANILLA

BEET SALAD

A vibrant mix of roasted beets and crunchy beet chips atop fresh mesclun greens, complemented by a tangy tzatziki sauce and creamy vegan mayo.

WALNUTS & APPLES SALAD

Baby arugula, candied walnuts, thin sliced apples, red onions, crumbled goat cheese, homemade blood orange vinaigrette.

SHRIMP KUSHIAGUES (SPECIAL)

Japanese-inspired dish that brings a crispy, savory crunch to your palate. Succulent shrimp coated in a light, seasoned panko, then deep-fried to a golden crisp. Wasabi mousse and ginger sauce.

NEW ENGLAND CLAM CHOWDER (SPECIAL)

New England Style Clams chowder, with Diced Potatoes and Carrots.

SAUTÉED BROCCOLI RABE

Fresh broccoli rabe sautéed with chopped garlic and extra virgin olive oil, finished with a touch of sea salt.

ICE CREAM VANILLA

CLAMS OREGANATA

Tender hand-picked Little Neck clams baked with a savory mixture of breadcrumbs, parsley, and Italian herbs, creating a crunchy, aromatic topping.

LIMONCELLO FLUTE

Refreshing Lemon Gelato, Swirled together with limoncello sauce.

GARDEN SALAD

A refreshing garden salad featuring crisp mesclun greens, juicy cherry tomatoes, crunchy cucumbers, and tangy red onions, all dressed in a flavorful balsamic vinaigrette.

ORANGE RIPIENO

Orange sorbetto served in the natural fruit shell.

SAUTÉED MUSHROOMS AND ONIONS

A savory blend of wild mushrooms and sweet caramelized onions, perfect as an accompaniment to any entrée.

SAUTÉED MUSHROOMS AND ONIONS

A savory blend of wild mushrooms and sweet caramelized onions, perfect as an accompaniment to any entrée.

ORANGE RIPIENO

Orange sorbetto served in the natural fruit shell.

SAUTÉED ASPARAGUS

Jumbo asparagus spears, sautéed to perfection and finished with a drizzle of extra virgin olive oil.

SAUTÉED ASPARAGUS

Jumbo asparagus spears, sautéed to perfection and finished with a drizzle of extra virgin olive oil.

SAUTÉED SPINACH

Fresh spinach sautéed with garlic. Tender spinach leaves, quickly sautéed with garlic for a light and flavorful side.

SAUTÉED SPINACH

Fresh spinach sautéed with garlic. Tender spinach leaves, quickly sautéed with garlic for a light and flavorful side.

STEAKHOUSE WEDGE SALAD

A hearty wedge of iceberg lettuce topped with crispy bacon, tangy red onions, and sweet cherry tomatoes, finished with crumbled gorgonzola and rich blue cheese dressing.