Grilled sweet peppers marinated with extra virgin olive oil, garlic, capers, and anchovies.
Antipasto Misto 9
An assortment of cold appetizers from the antipasto table.
*Prosciutto con Asparagi 9
Prosciutto crudo, steamed asparagus and a lemon vinaigrette.
*Insalata Naparst 16
A selection of fresh seafood tossed with tomato, onion, olives, ricotta salata cheese, extra virgin olive oil, lemon and herbs.
Classic Italian mixed salad.
*Verde Gorgonzola 9
A green salad with gorgonzola cheese and walnut dressing.
*Insalata Mona Lisa 10
Mixed lettuces with creamy balsamic dressing, topped with tomatoes, sweet roasted almonds and feta cheese.
*Tomatoes Caprese 10
Sliced beefsteak tomatoes with fresh mozzarella and basil.
*Spinaci Campania 10
Spinach salad, strawberry vinaigrette with pistachio crusted goats cheese medallions.
8 oz center cut pork chop marinated and grilled over caramelized onions topped with raisins and a port wine reduction.
Involtini di Maiale 22
Rolled pork tenderloin stuffed with spinach, sun dried tomatoes and fontina cheese drizzled with a maple glaze served with garlic mashed potatoes and green beans.
Veal Piccata 24
Scaloppini veal, sautéed with lemon, fresh parsley and a white wine bianco.
Veal Marsala 25
Sautéed veal topped with a mushroom marsala wine sauce with prosciutto served with fettuccine alfredo.
Bistecca 35
14 ounce, bone in rib eye grilled served with roasted potatoes and green beans.
Filetto Roma 36
6 ounce, center-cut filet topped with a caramelized roma tomato with gorgonzola cheese served over garlic mashed potatoes drizzled with Madeira wine sauce.
Costoletta alla Griglia 43
Grilled 14 ounce veal chop rubbed with fresh rosemary.
Agnello di Palacio 44
9 ounce double cut baby lamb chops, balsamic and herb marinated then grilled.
Spaghetti Carrettieri 15
Whole wheat pasta in a sauce of crushed tomato, garlic, olive oil and fresh basil.
Ravioli del Giorno 15
Ravioli of the day.
Spaghetti Bolognese 16
A classic veal ragu sauce.
Spaghetti Broccoli 15
Pasta tossed with broccoli, sun dried tomatoes, mushrooms, garlic and oil sprinkled with mama mandola breadcrumbs.
Eggplant Parmigiana 15
Baked eggplant with mozzarella cheese, fresh tomato sauce, fresh basil.
Tortellini alla Pana 16
Pasta bows stuffed with chicken, pork, mortadella, ricotta and spices in a alfredo.
Paglia e Fieno alla Ghiotta 16
Straw and Hay: spinach and egg noodles in a cream sauce with proscuitto, mushrooms, peas and parmigiano.
Cappellini Siciliano 16
Cappellini pasta, roasted diced eggplant, capers and ricotta cheese in pomodoro.
Lasagna Bolognese 16
Pasta layered with ground veal, mozzarella, ricotta, and parmesan cheeses baked in pomodoro.
Spaghetti Carbonara 18
Pancetta, onion, parmesan and cream finished with egg.
Linguine alla Gamberoni 20
Linguine, shrimp, basil, black garlic, cherry tomato tossed in aglio.
Linguine alle Vongole 21
Linguine pasta and clams tossed with a bianco or marinara sauce.
Fedilini al Buongustaio 30
Fine spaghetti with jumbo tiger shrimp and lump crabmeat in a suga rosa.
Fra Diavolo 30
Linguine pasta, spicy marinara, with jumbo lump crabmeat and tiger shrimp.
20% Gratuity will be added to partied of 10 or more.
* Gluten Free Items
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Spinach and cheese dumplings baked in a tomato cream sauce.
Sweet Potato Ravioli 9
Stuffed ravioli with mashed sweet potato in a sage butter sauce.
*Gamberoni alla Portobello 10
Grilled portobello mushroom topped with sautéed shrimp drizzled with a lemon bianco.
*Cozze 12
Steamed mussels in a spicy marinara or white wine garlic.
Calamari Fritti 13
Fried baby squid with pomodoro.
Asparagus Mike Wells 13
Parmesan crusted asparagus, jumbo lump crabmeat topped with a Nino sauce.
*Minestrone 9
Traditional hearty vegetable soup.
*Milo Hamilton's Pasta e Fagioli 9
Italian pasta and bean soup.
Gamberoni Vincenzo 22
Gulf shrimp stuffed Italian style with crabmeat and served with capellini marinara.
*Shrimp Damian 24
Sautéed with garlic, white wine and butter, served with fettuccine alfredo.
Trotelle Alle Verdure 23
Grilled trout topped with grilled vegetables and ammoghiu, served with sweet potato ravioli.
*Flounder Pizaola 25
Grilled fillet of flounder topped with shrimp, olives, capers and fresh marinara served with sautéed green beans.
Flounder Venezia 25
Sautéed flounder crusted with parmesan cheese served over grilled asparagus topped with diced tomato, mushrooms and shrimp drizzled with a citrus beurre blanc.
*Salmone Pistachio 26
Pistachio crusted Atlantic salmon over primavera risotto.
*Snapper Nino Jr. 26
Grilled fillet of snapper with shrimp, tomatoes, fresh mint, and basil bianco.
*Snapper Butera 34
Grilled, Gulf red snapper topped with jumbo lump crab drizzled with a light basil oil served with spinach mixed with cannellini bean and fresh tomato.
Branzino Azzurro 35
Grilled, herb dusted sea bass and jumbo lump crabmeat over cannellini carrettieri, sautéed spinach and a white wine bianco.
Chicken Parmesan 19
Sautéed chicken dusted in mama mandola breadcrumbs topped with fontina cheese served with fettuccine pomodoro.
Lamberti 20
Chicken milanese with lemon caper butter sauce.
*Pollo alla Gratella 20
Marinated breast of chicken grilled with fresh rosemary, garlic and ammoghiu.
*Pollo Menichino 21
Grilled, balsamic marinated chicken breast with goat cheese, sundried tomatoes and a lemon bianco.
(Only Available Friday and Saturday Night)
