Tony D's Restaurant

Romaine hearts tossed with virgin olive oil, red wine vinegar, red onion and tomatoes.

Romaine hearts, herb encrusted croutonsand grated Pecorino Romano, garnished with anchovies.

Tossed in honey white balsamic vinaigrette with walnuts, dried golden raisins, craisins, gorgonzola and honey roasted garlic.

Mixed greens dressed in a raspberry balsamic vinaigrette with herb encrusted croutons.

Dressed in a citrus caesar dressing with crispy pancetta and gorgonzola.

Prince Edward Island mussels simmered in a white wine cream sauce with shallots and Dijon mustard.

Stonington scallops pan seared and simmered in a white truffle cream sauce with shallots and shiitake mushrooms.

Our signature balsamic puree with mascarpone tomatoes, red onion and lemon.

Imported cheese, prosciutto, olives, eggplant soppressata, roasted sauteed peppers and seasoned artichoke hearts.

Clams and mussels simmered in a white wine and garlic tomato broth with toasted focaccia.

Clams and mussels simmered in a white wine and garlic tomato broth with toasted focaccia.

Grilled, served with lemon peppercorn arugula.

Jumbo shrimp blackened with peppers, onions and bourbon served on fried polenta.

Brown butter, sage and toasted pignoli nuts.

Penne pasta with sausage, eggplant and fresh mozzarella in a light tomato sauce.

D'angelo family sauce with our homemade meatballs.

D'angelo family sauce with our homemade meatballs.

Tossed in a red wine marinara and served over rigatoni pasta.

Fettuccine tossed with white truffle cream sauce, parmigiano reggiano, shiitake mushrooms and crispy pancetta.

Aunt edie's famous meat sauce with penne pasta.

Fresh fish of the day, shrimp, scallops, calamari, clams and mussels in our very own red or white sauce over linguine.

Served over angel hair pasta.

Sauteed shrimp in a roasted garlic white wine sauce over linguine.

Fresh littleneck clams in their own delicious juices over linguine with a white or red sauce.

Herb crusted over a bed of our signature fried spinach and roasted potatoes.

Stonington scallops pan-seared, tossed over linguine with olive oil garlic, shallots, shiitake mushrooms, spinach and sun-dried tomatoes.

Tossed in white truffle cream sauce, crispy pancetta, shallotsand shiitake mushrooms.

Pan fried chicken breast simmered in lemon and white wine with shallots and capers.

Lightly breaded chicken in a classic marinara sauce.

Chicken breast layered with eggplant, prosciutto, roasted peppers and fontina cheese in a pink pesto sauce.

Scallopini of chicken, sauteed with mushrooms, spinach, Sun-Dried tomatoes and served with fettuccine Alfredo.

Scallopini of veal, sauteed with shiitake mushrooms, spinach, sun-dried tomatoes, served with fettuccine alfredo.

Lightly breaded veal in a classic marinara sauce.

Pan fried veal medallions layered with prosciutto, mozzarellaand a port wine demi glaze, over garlic mashed potatoes.

Sauteed with lemon, white wine and capers.