ANTIPASTI

FREDDI    (COLD)

ANTIPASTO SUPREMO   Assorted Italian cold meats and cheeses accom­panied with chilled roasted vegetables and caramelized shallots   9.00

FRESH MELON WITH PROSCIUTTO DI PARMA   juicy ripe melon presented with paper-thin slices of cured premier Italian ham   9.00

BRESAOLA CON ARUGOL  Air-dried beef with arugula salad and Parmesan shavings in a light vinaigrette   9.00

PASTA OF THE DAY   prepared as a Chef’s specialty    PRICED DAILY
APPETIZER-SIZED PASTA DISHES
Pasta appetizer……….9.50       pasta appetizer with seafood…11.50

PASTA E FRUTTI DI MARE

CAPELLINI ELENA  Sautéed fresh shrimp and spinach tossed with angel hair pasta in a light cream sauce     17.50

PASTA CON CAPPE SANTE E CARCIOFI   Linguini with fresh sea scallops and hearts of artichokes in a light cream sauce   17.50

FETTUCINE NINO’S   Accompanied with special scotch-smoked salmon in a delightful pink cream sauce   17.00

FETTUCINE ALLA MICHELA    Fettuccine with fresh shrimp and scallops in a light Pernod and saffron cream sauce   17.50

SPAGHETTI VONGOLE   Fresh Rhode Island Littleneck clams, choice of red or white
clam sauce   17.50

ORECCHIETTE CON GRANCHIO   Small shell shaped pasta tossed with julienne  
carrots, celery, Green peppercorns and crabmeat in a light cream sauce   17.50

Whole-wheat pastas are available upon request for entrees only. Please allow ample time for these special orders to be prepared.

FRUTTI DI MARE

SCAMPI ALLA NINO’S  Giant scampi sautéed in wine, lemon butter, garlic and fresh herbs, marinara sauce   22.50

ZUPPE DI PESCE   Shrimp, scallops, clams, mussels and grouper in spicy marinara sauce with light garlic and fresh Italian herbs   22.50

LOBSTER FRA DIAVOLO  Twin succulent tender lobster tails artfully sautéed in spicy tomato sauce with extra-virgin olive oil and fresh garlic, presented on steaming linguini   35.00

SALMONE ALLA PAOLO   Fresh salmon marinated, and crusted in black pepper. Broiled and served on a bed of fresh sautéed spinach  21.00

FRESH CATCH OF THE DAY   prepared as a Chef’s specialty    MARKET PRICE

POLLO FRESCO

PETTI DI POLLO ALLA ALESSANDRA chicken breast topped with eggplant, mozzarella cheese  and  served in a Marsala wine sauce  18.50

PETTI DI POLLO VILLA D’ESTE   breast of fresh chicken topped with mozzarella and a creamy mushroom sauce then baked    18.50

VITELLO ALLA NINO’S

VITELLO PICCATA   Scaloppini veal skillfully trimmed and sautéed in fresh lemon butter sauce   20.50

VITELLO MARSALA Veal sautéed in a flavorful sauce with Marsala wine and Cremini
 mushrooms   20.50

VITELLO SALTIMBOCCA  Sautéed in seasoned white wine sauce, fresh sage, topped with prosciutto di parma   20.50

VITELLO PARMIGIANA  Sautéed, breaded veal topped with mozzarella, marinara sauce and grated Parmesan   20.50

VITELLO GORGONZOLA  Veal sautéed with Cremini mushrooms in a light cream and
gorgonzola  Cheese sauce   20.50

VITELLO CAPRESE  Sautéed veal with light white wine, mozzarella and fresh tomato   20.50

COSTATA DI VITELLO ROSMARINO Thick veal chop skillfully trimmed and grilled with rosemary and roasted garlic   28.50

CARNE

FILETTO ST. MARCO  Filet mignon with a savory brandy sauce with, mushrooms and hearts of artichokes   24.50

FILETTO AL PEPE  Filet mignon embedded with peppercorns demi-glace, cream,
flamed in brandy   24.50               

18% gratuity will be added to parties of six or more