Menu - Nuvolari

your choice of sorbet served in its own fruit shell: peach; lemon; mango; coconut; pineapple

oven roasted mediterranean sea bass in a white wine; garlic; rosemary lemon sauce (filleted for you by your server tableside) ‐served + potato vegetable sides

burrata mozzarella + melon (alternately; figs when available) prosciutto

filet mignon sprinkled + fresh herbs; shaved parmigiano; extra virgin olive oil & served over fresh greens

littleneck clams baked + bacon & casino butter

crisp romaine + croutons & shaved parmigiano reggiano

espresso soaked ladyfingers layered + rum‐infused mascarpone & rich chocolate sauce

vanilla chocolate gelato + a hard chocolate shell & a hidden cherry surprise

a cannoli cream base topped + a scoop of vanilla gelato drowned in a shot of hot espresso

a traditional apple tart a sweet scoop of gelato

mini cannolis + chocolate chip infused sweet filling

chefs selection of seasonal fruit

sliced veal covered in a creamy tuna sauce served + organic field greens (available upon request)

buffalo mozzarella layered + grilled eggplant; fresh tomatoes; roasted peppers & drizzled in a balsamic reduction

pan roasted center cuts of wild salmon ‐served + potato vegetable sides

chargrilled filet mignon ‐served + potato vegetable sides

Grilled Swordfish. served + potato vegetable sides (call ahead for availability)

arugula; endive; & radicchio lightly tossed + a vinaigrette dressing

Fried goat cheese; dried cranberries; walnuts; sliced pear mixed greens in a raspberry vinaigrette (fruits vary + seasonally available fare)

tender pan‐fried calamari & a light spicy tomato sauce.

eggplant; buffalo ricotta cheese baked + tomato sauce & topped + melted buffalo mozzarella

16 oz. prime new york strip steak ‐served + potato vegetable sides

bone‐in chicken + sausage; potatoes; & hot italian cherry peppers

crispy oven‐roasted half of long island duck in a grand marnier orange sauce. ‐served + potato vegetable sides

this ricotta cheesecake serves as the perfectly light alternative to its rich ny style counterpart

a light lobster bisque

veal scaloppini; prosciutto; eggplant; mozzarella ‐served + potato vegetable sides

a breaded veal chop pounded thin pan seared & topped + arugula; tomatoes; parmigiana & a lemon vinaigrette

16 oz. chargrilled center‐cut veal chop ‐served + potato vegetable sides

veal chop stuffed + prosciutto; buffalo mozzarella; eggplant; spinach in a cognac & porcini mushroom sauce. served + potato vegetable sides

pan‐seared chicken breast topped + roasted peppers & melted buffalo mozzarella in a white wine; garlic; & splash of tomato sauce ‐served + potato vegetable sides

roasted beets; asparagus; & goat cheese drizzled + a vinaigrette dressing

pei mussels in a plum tomato sauce served + sliced toasted country loaf bread

pei mussels in white wine; garlic; oil; & fresh herbs

Little Neck Clams; Sausage; Cherry Peppers in a white wine‐garlic base + a splash of Tomato

jumbo lump crab meat; shrimp; avocado over a bed of endives & tomatoes drizzled in a lemon vinaigrette

jumbo shrimp sauteed + white wine; garlic; & fresh herbs served over your choice of pasta

(4 oz. served + roasted peppers & tomatoes

australian rack of lamb ‐served + potato vegetable sides

Grilled Octopus served over a bed of greens in a light citrus vinaigrette