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EGGPLANT ROLATINI - Thin sliced, hand battered eggplant rolled and filled with seasoned
ricotta cheese
MUSSELS IN WHITE OR RED - Freshly harvested mussels in tomato sauce or our signature
white sauce
FRIED CALAMARI - Lightly battered and fried to a golden brown, crisp outside
and
tender inside
CALAMARI FRA DIAVOLO - Calamari sautéed with tomatoes, fresh
garlic, white wine, and spicy red pepper served with aromatically toasted bread
BRUSCHETTA - Toasted Italian bread topped with homemade
bruschetta, and drizzled with a balsamic reduction
BLUE CRABCAKE - Crabcake prepared with seasoned breadcrumbs placed on a bed of field greens and topped with homemade basil aioli
SHRIMP COCKTAIL - Five chilled jumbo shrimp served with lemon and a
zesty cocktail sauce
POLENTA TORTINI - Freshly roasted Polenta cake with
a mushroom ragout grantinéed with
Parmigiana Reggiano cheese
SOUP AND SALAD
PASTA FAGIOLI - Classic family recipe combining cannellini beans, Italian herbs and spices tossed with Ditalini pasta
SOUP OF THE DAY - Chefs creation using seasonal fresh ingredients
ANTIPASTO - Mixed iceberg lettuce and field greens lay rest under black and green
olives,
cucumber, tomato, sliced ham, Genoa salami, pepperoni, provolone cheese
and
topped with red onion, Giardinera and homemade garlic croutons
HOUSE SALAD - Mixed iceberg lettuce and field greens, cucumber, tomato, black
and
green olives; topped with red onion and homemade garlic croutons
TONY’S ITALIAN GRILL SALAD - Hickory smoked grilled chicken breast served
over spring mix lettuce, fresh roasted peppers, tomatoes, red onions, and a balsamic
vinaigrette
SALMON SPINACH SALAD - Freshly grilled salmon atop
fresh baby spinach with walnuts, bruschetta tomatoes, drizzled with a
sun-dried tomato balsamic vinaigrette
GRILLED ANGUS SALAD - Hickory grilled steak served over fresh
iceberg and spring mix lettuce with fresh string beans, tomatoes,
onions, shaved Parmigiana Reggiano cheese and sun-dried tomatoes
tossed with a balsamic vinaigrette dressing and crumbly blue cheese
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