Our Menu

Pulpo

Grilled Spanish Octopus, Crispy Paprika Potatoes, Garlic and Oil with Fresh Parsley

Calamari Strega

Fried Calamari, Sweet Sausage, Balsamic Reduction, and Choice of: Hot or Sweet Peppers

Burrata

Imported Puglian Burrata, Prosciutto di Parma, Fresh Figs, and Thyme Roasted Plum Tomatoes

Clams Brodetto

Little Necks Steamed in White Wine, Shallots, and Garlic with Fresh Herbs

Mussels Appetizer

PEI Mussels Poached in White Wine and Fresh Marinara Sauce

Caprese Salad

House Made Fresh Mozzarella, NJ Beefsteak Tomatoes, Chopped Calamata Olives, Fresh Basil

Polpetta Strega

Nonna’s Famous Meatballs served with Seasoned Whipped Ricotta, Crostini, and Fresh Basil

Summer Salad

NJ Mixed Greens, Strawberries, Golden Raisins, Goat Cheese, and Pine Nuts Champagne Vinaigrette

Valentina Salad

Arugula, Fresh Mozzarella, Toasted Walnuts, Mandarins, Cranberries, and Raspberry Vinaigrette

Classic Caesar

Romaine Hearts, Shaved Pecorino and Asiago, Garlic Croutons, and House Made Dressing

Market Salad

Red and Yellow Cherry Tomatoes, Red Onions, Basil, Baby Spinach, Feta, and Parmigiana Cheese. Sherry Vinaigrette

Fiocchi Gorgonzola

Roasted Pear and Cheese Filled Purses, Gorgonzola Cream Sauce, and Toasted Walnuts

Pappardelle Romana

Pulled Short Rib, Cremini Mushrooms, Asparagus, Roasted Tomatoes, and Brown Demi Sauce

Fusilli Beneventano

Slow Braised Pork Ragu with Hand Made Fusilli Pasta topped with Whipped Ricotta

Giambotta

Bone-in Organic Chicken Breast Sautéed with Sausage, Onions, Vinegar Peppers, Mushrooms, Potatoes, and Fresh Herbs Marsala Demi-Glace (Served Spicy or Mild)

Chicken Shirley

Panko Crusted Chicken Breast Topped with Fresh Mozzarella Cheese and Strega Chop Salad. Balsamic Glaze

Lemon Chicken

French Cut Organic Chicken Breast Marinated in Lemon, Roasted Garlic, and Rosemary with Roasted Potatoes. Served with Lemon Wine Sauce

Hanger Steak

Pan Roasted 10 Oz. Angus Steak, Roasted Cremini Mushrooms, Red Wine Demi, and Potato Croquettes

Barolo Braised Short Ribs

6 Hour Slow Cooked 12 Oz. Grass-Fed Beef Rib Served with Grana-Padano Risotto

Pork Chop Saltimboca

14oz Berkshire Chop Stuffed with Fontina and Prosciutto. Marsala Demi-Glace and Sage Butter Gnocchi

Veal Milanese

Pan Seared Panko Crusted Veal Scallopini Topped with Arugula, Cherry Tomato, and Goat Cheese Salad. Lemon Wine Vinaigrette

Veal Chop Balsamico

Pan Roasted 16oz Rib Chop with Sliced Fennel Sausage and Cherry Peppers in a Balsamic Reduction Served Over Sautéed Escarole Parmigiano

Veal Chop Parmiggiano with Homemade Cavatelli

Seafood Risotto

Creamy Arborio Rice, Lobster, Crab, Shrimp, Bay Scallops, and Sweet Peas

Seafood Cioppino

White Wine Poached Mussels, Shrimp, Clams, Calamari, and Seabass. Tomato Brodetto

Wild Alaskan Salmon

Pan Roasted Filet, Grilled Asparagus, and a Fennel Pollen Infused Chardonnay-Lemon Sauce

Chilean Sea Bass Oreganata

Panko and Herb Crusted Seabass with Lemon Herb-Butter Sauce