Nino's Italian Restaurant Menu

starters

• Calamari Fritti For Two: Crispy fried calamari served with a zesty marinara dipping sauce.
• Vongole Oreganata: Baked clams topped with seasoned breadcrumbs and aromatic herbs.
• Portobello Funghi: Grilled portobello mushrooms with gorgonzola cheese, aged balsamic vinaigrette, and peppery arugula.
• Mozzarella Con Pomodoro: Homemade mozzarella paired with ripe tomato, fresh basil, extra virgin olive oil, and a balsamic reduction.
• Zuppa Di Cozze: Fresh mussels simmered in your choice of red or white sauce.
• Grilled Calamari: Tender calamari grilled to perfection, served with romaine salad, garlic, lemon, and basil.
• Eggplant Rollatini: Rolled eggplant stuffed with homemade ricotta, fresh tomato sauce, and melted mozzarella.
• Mozzarella En Carrozza: Breaded and pan-fried white bread filled with mozzarella, served with marinara sauce.
• Pasta E Fagioli: A comforting mix of cannellini beans and small pasta shapes in a savory broth.
• Minestrone Soup: Classic Italian soup brimming with fresh vegetables in a light tomato broth.
• Stracciatella: A delicate soup with fresh spinach and egg drop, offering a light yet flavorful start.
• Nino’s Insalata: A mesclun salad tossed with walnuts, goat cheese, and aged balsamic vinaigrette.
• Insalata Di Rucola: Peppery arugula salad with red onions, shaved parmesan, and a lemon olive oil dressing.
• Insalata Alla Cesare: Crisp romaine lettuce with shaved parmesan and traditional Caesar dressing.
• Insalata Mista: A fresh mixed salad finished with red wine vinegar and olive oil vinaigrette.

mains

• Penne Alla Vodka: Penne pasta enveloped in a creamy tomato vodka sauce with parmesan and shallots.
• Linguine Con Vongole: Linguine tossed with little neck clams in your choice of red or white sauce.
• Rigatoni Alla Siciliana: Rigatoni pasta with fresh tomato sauce, basil, eggplant, and ricotta salata.
• Tri-Color Fusilli Primavera: Fusilli pasta with broccoli, zucchini, mushrooms, tomatoes, peas, garlic, and oil.
• Homemade Ravioli: Soft pockets filled with ricotta and spinach, served in fresh tomato sauce.
• Farfalle With Polpette Di Vitello: Bowtie pasta served with tender veal meatballs and homemade tomato sauce, finished with ricotta.
• Short Fusilli Con Pomodori Secci E Pollo: Short fusilli pasta with sundried tomatoes, sautéed chicken, and a light pink sauce.
• Orecchiette Barese Con Pollo: Traditional orecchiette pasta with grilled chicken and bitter broccoli rabe.
• Formaggio Tortellini: Cheese tortellini with onions, peas, mushrooms, prosciutto, and creamy white sauce.
• Gnocchi Alla Sorrentina: Potato gnocchi baked with fresh tomatoes, basil, and melted homemade mozzarella.
• Chicken Parmigiana: Breaded chicken breast topped with tomato sauce and mozzarella, served with spaghetti.
• Eggplant Parmigiana: Breaded eggplant slices layered with tomato sauce and mozzarella, served with spaghetti.
• Veal Parmigiana: Breaded veal scallopine with tomato sauce and mozzarella, accompanied by spaghetti.
• Nino’s Pollo Ripieno: Chicken stuffed with spinach and ricotta cheese, served with a porcini mushroom sauce.
• Pollo Francese: Egg-battered chicken breast sautéed in olive oil with lemon and white wine sauce.
• Pollo Sorrentino: Sautéed chicken with prosciutto, eggplant, mozzarella, and a savory brown sauce.
• Vitello Capricciosa: Veal scallopine with chopped onions, homemade mozzarella, tomatoes, basil, and extra virgin olive oil.
• Vitello Marsala: Veal scallopine sautéed with mushrooms in a rich Marsala wine sauce.
• Bistecca Alla Griglia: A 12oz Black Angus steak grilled and served with Barolo wine and mushroom sauce.
• Filet Of Sole Oreganata: Broiled sole with white wine, lemon, and a crispy breadcrumb topping.
• Calamari: Linguini served with calamari in either Fra Diavolo or marinara sauce.
• Salmone Dijon: Broiled salmon finished with a flavorful Dijon mustard sauce.