Far Niente

lightly breaded zucchini sticks served with a marinara sauce.

lightly breaded fried mozzarella served with a marinara sauce.

white sicilian anchovies marinated with extra virgin olive oil, oregano, garlic & caper berries.

deep fried baby squid served with a marinara sauce.

steamed clams in a white wine sauce with garlic cloves and olive oil.

thin, raw filet of beef with shaved reggiano parmigiano, radicchio, belgian endive and arrugola.

lightly breaded jumbo shrimp served with tartar sauce.

served with cocktail sauce, horseradish and lemon.

mixed greens with our house dressing.

wedge of iceberg lettuce with tomatoes, sliced red onions, blue cheese crumbles and our own maytag blue cheese dressing.

baby spinach, goat cheese, candied walnuts, sliced pears with a honey mustard vinaigrette.

belgian endive, toasted candied walnuts, and crumbled maytag blue cheese with a chardonnay dressing.

chopped vegetable with chicken, fontina cheese, lentils and a chardonnay dressing.

shrimp, onions, and mushrooms, dressed in dijonaise and served on a bed of baby spinach; finished with chopped eggs and a balsamic vinaigrette.

shrimp, olives, green beans, and tomatoes tossed with a chardonnay dressing.

tomato sauce, mozzarella, oregano and fresh basil.

fresh chopped tomatoes, garlic, olive oil, basil, onion and crushed chili peppers.

garlic, spinach, sliced tomatoes and mozzarella.

prosciutto, red onions, olive and sliced tomatoes.

chicken, mushrooms, and bell peppers.

mozzarella, fresh arugula, burrata and extra virgin olive oil.

pepperoni, italian sausage, mushrooms, and bell peppers.

caramelized onions, sausage & mozzarella (no tomato sauce).

calamari, mussels, clams, shrimp and bay scallops.

tomato basil sauce.

tube shaped pasta with fresh mozzarella, garlic, tomato sauce.

calamari, mussels, clams, bay scallops, lobster, and shrimp simmered in a tomato sauce.

classic italian meat sauce.

barrel shaped pasta with italian porcini mushrooms in a light tomato cream sauce.

italian rice with saffron, lobster and a seafood medley.

fresh clams simmered in a white or red sauce.

tube shape pasta in a spicy tomato sauce.

pasta stuffed with veal and chicken, served with an alfredo or creamy meat sauce.

rigatoni pasta with eggplant and aged ricotta cheese in a tomato sauce.

calamari in a spicy marinara sauce.

spiral pasta with jumbo shrimp, rapini, and cherry tomatoes in olive oil and garlic.

lobster and bay scallops simmered in a cognac cream tomato sauce.

italian rice with chicken and artichokes.

tube shaped pasta with olives, crushed chili peppers, anchovies and capers in a tomato sauce.

our own spinach and ricotta ravioli with a tomato basil sauce.

thin, flat pasta with prosciutto and peas in a cream sauce.

squid steak sautéed in a lemon, butter and garlic sauce.

thinly pounded certified black angus n.y. steak with fresh rosemary, garlic cloves and a hot chili pepper.

certified black angus medallion served with a porcini mushroom sauce.

scampi served over a bed of straw potatoes with a garlic butter sauce and diced tomatoes.

prime n. y. steak.

certified black angus medallions served with a porcini mushroom sauce.

mussels steamed in white wine, with garlic, basil and shallots.

mussels in a garlic cream sauce.

lobster, shrimp, bay scallops, clams, calamari, mussels served in a spicy tomato sauce.

(monday) scaloppine sauteed with shitake mushrooms and a marsala wine sauce.

(tuesday) breaded chicken breast topped with mozzarella and a marinara sauce.

(wednesday) scaloppine sauteed with a lemon and capers sauce.

(thursday) thin veal lightly breaded and sauteed.

(friday) lobster, mussels, clams, shrimp, bay scallops and calamari simmered in a spicy tomato sauce, and served in a bowl over trenette pasta.

(saturday) braised and served on a bed of fettuccine pasta.

(sunday) chicken breast sauteed with sherry wine and artichokes, finished in a reduced red wine and vegetable sauce.