PASTA

Full orders include choice of soup or salad.
Gluten-free penne available.

Spaghetti
Choice of marinara, tomato cream, or Bolognese.

Penne Piselli
Fresh garlic, basil, scallions, tomato strips, green peas, and EVOO.

Spinach & Cheese Ravioli
Housemade tortellacci served with marinara or tomato cream sauce.

Baked Ravioli
Spinach and cheese tortellacci baked in tomato cream sauce, topped with mild cheddar.

Gnocchi
Housemade gnocchi in vodka sauce.

Baked Eggplant
Eggplant, Parmesan, mozzarella, and tomato sauce baked lasagna-style.

Lasagna Bolognese
Homemade pasta sheets layered with tomato cream, marinara, or Bolognese meat sauce.

Tortellini Alfredo
Alfredo sauce and fresh mushrooms over Asiago and veal-filled pasta.

Hay & Straw
Spinach and egg pastas tossed with prosciutto and mushrooms in Alfredo sauce.

Rigatoni al Amatriciana
Pancetta sautéed in EVOO with garlic, tomato strips, marinara, cannellini beans,
fresh spinach, red pepper flakes, and Asiago cheese.

Chicken Basilico
Chicken breast and dried cranberries in a basil cream reduction, tossed with linguine.

The Garden’s Carbonara
Spaghetti with pancetta, black pepper, Pecorino Romano, peas, onion, and egg.

Linguini with Clams
Fresh steamed clams tossed with pasta in red sauce, white sauce, or garlic and EVOO.

Calamari Arrabiata
Linguine tossed with calamari, EVOO, fresh basil, and red pepper flakes.

Shrimp Fra Diavolo
Fresh shrimp sautéed in spicy marinara, served over pasta.
Substitute lobster

Shrimp Dispiraga
Shrimp sautéed in a cream tomato wine sauce with dill, tomatoes, and asparagus over penne.
Substitute lobster

SEAFOOD

Served with rice, vegetable of the day, and choice of soup or salad.

Salmon Lorenzana
Marinated in garlic, lemon juice, and teriyaki, then broiled with EVOO.

Mimi’s BBQ Salmon
Broiled and seasoned with our chef’s tangy barbecue sauce.

Salmon Oreganato
Mediterranean-style preparation with garlic, tomato, Italian seasonings, and capers.

Salmon Stimpianada
Sautéed with celery, red onion, orange and lemon juices, white wine, and red wine vinegar.

Franny’s Salmon
Pan-seared in lemon juice, olive oil, and garlic.

Whitefish De Jonghe
Baked with butter, garlic, and seasoned breadcrumbs.

Cajun Martini Whitefish
Broiled with Cajun spices, sautéed with dry vermouth, shallots, lemon,
topped with spinach and sliced almonds.

Whitefish Florentine
Sautéed with fresh spinach, white wine, tarragon, lemon, and cream.

Whitefish Estela
White wine sauce with garlic, cream, pesto, mushrooms, artichokes, and sun-dried tomatoes.

Jessie’s Shrimp
Blackened shrimp served over braised rice and vegetables.

STEAKS

Served with choice of soup or salad.

New York Strip Steak
USDA Choice hand-cut steak prepared al forno or with Estela sauce,
served with vegetables and oven-roasted potatoes.

Skirt Steak
Premium beef prepared Vesuvio-style or with Estela sauce.

CHICKEN & VEAL

Served with side pasta, vegetable of the day, and choice of soup or salad.

Chicken Marsala
Boneless chicken breasts sautéed with mushrooms, butter, and Marsala wine.

Chicken Parmigiana
Breaded chicken breast flash-fried and baked with marinara and melted mozzarella.

Chicken Calabrese
Baked in lemon, white wine, EVOO, and Italian herbs.

Chicken Limone
Sautéed in lemon, white wine, and butter.
Add capers for piccata style.

Chicken Vesuvio
Marinated in white wine, olive oil, rosemary, garlic, and black pepper,
broiled and served with Vesuvio potatoes.

Chicken Pomodoro
Stuffed with imported cheeses, basil, and parsley, sautéed in Pomodoro sauce,
served over angel hair pasta.

Veal Marsala
Tender veal cutlets sautéed with mushrooms, butter, and Marsala wine.

Veal Limone
Veal cutlets sautéed in lemon, white wine, and butter.
Add capers for piccata style.

Veal Parmigiana
Breaded veal cutlets baked with marinara and melted mozzarella.

Veal Fontina
Veal cutlets sautéed with garlic, EVOO, sweet peppers, tomato strips, white wine, finished with fontina cheese.