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layers of melted mozzarella separated by slices of white bread and fried until golden brown
slices of fresh mozzarella separated by thin garden tomatoes
boccocini mozzarella, cured prosciutto, provolone cheese, salami, olives, and roasted red pepper
fresh mussels prepared in a crushed plum tomato sauce or, mussels luciano, steamed in a broth of garlic, pinot grigio, and parsley
little neck clams (6) topped with parsley and breadcrumbs, or clams casino , with the addition of sliced bacon, or clams cocktail
littleneck clam oreganata, clam casino, stuffed red pepper and mushroom, eggplant rollatini, and a large shrimp new orleans
tender cuts of calamari lightly poached in white flour, then fried until golden brown
jumbo shrimp presented over a bed of crushed ice, and served with cocktail sauce and lemon slices
cold seafood salad prepared with fresh calamari, baby shrimp, scungilli, octopus, and torn crab meat
thin raw slices of filet mignon topped with arugula, parmigiano reggiano shavings, and extra virgin oil
a combination of carrots, peas, bits of penne, and shavings of parmigiano reggiano make up this tasty soup
an italian favorite consisting of egg, spinach, and a touch of romano cheese
penne pasta prepared in either of these classic sauces
with pancetta (bacon), diced shallots and infused with aged parmigian and romano cheese
fettuccine pasta served in a fresh cream sauce, infused with aged parmigian and romano cheese
the chef's own homemade gnocchi prepared in any of these classic sauces
percatelli pasta topped with a homestyle tomato sauce made with crushed olives, capers, and anchovies
prepared with broccoli rabe, oven roasted garlic, extra virgin olive oil, and diced grape tomatoes. served with authentic orecchiette pasta
with sausage
white clam sauce prepared with chopped littleneck clams, a splash of pinot grigio, and the addition of sliced columbian shrimp
with shrimp
crisp iceberg lettuce tossed with strips of red onion, slices of garden tomato, and topped in a balsamic vinaigrette
caesar salad served with the chef's very own seasoned croutons
a nest of torn arugola, tall endives, and radicchio, topped with balsamic vinegar and extra virgin olive oil
a nest of arugola enhanced with extra virgin olive oil and balsamic vinegar
pasta primavera the season's freshest vegetables served in a pink sauce over bow-tie pasta
layers of eggplant separated by fresh ricotta, and topped with marinara sauce and melted mozzarella cheese
a boneless chicken breast prepared in any of these classic sauces
a boneless breast of chicken simmered in a white wine sauce, and topped with roasted red pepper, cured prosciutto, and melted fontana cheese
boneless chicken breast simmered in a white wine sauce and topped with thin eggplant, cured prosciutto, and melted fontana cheese, or pollo fiorentino, simmered in a white wine sauce and made with fresh spinach, cured prosciutto, and melted fontana cheese
with pepperoncini peppers, potatoes, and sweet italian sausage finished in a chardonnay and lemon sauce
boneless chicken breast francese accompanied by two jumbo shrimp francese and served over a bed of spinach
scaloppine of veal served in any of these three classic sauces
tender scaloppine grilled over an open flame and topped with sautéed strands of red peppers and onions
tender scaloppine topped with prosciutto and sliced hard-boiled egg and served over fresh spinach
scaloppine prepared in a marinara sauce with peppers, onions, capers, and mushrooms
scaloppine topped with eggplant, prosciutto, and melted mozzarella cheese
steak broiled to your liking
sliced shell steak prepared in a marinara sauce with peppers, onion, capers, and mushrooms
a thick cut of western filet mignon grilled over an open flame
baby american lamb chops perfectly grilled, or rack of lamb, placed in the oven and baked with bread crumbs, rosemary, and wild herbs
lightly seasoned norwegian salmon steak, grilled, and allowed to bask in its own natural juices
colombian shrimp prepared in any of these classic sauces
fresh chilean sea bass lightly seasoned and broiled to perfection
colombian shrimp, new zealand mussels, young lobster tails, calamari, and scungilli, sautéed in a light plum tomato sauce
a thick cut of filet mignon grilled over an open flame and coupled with a broiled brazilian lobster tail
crisp iceberg lettuce, tossed with strips of red onion and slices of juicy garden tomatoes.
tall endives, arugula and radicchio, topped with balsamic vinaigrette.
creamy caesar salad, prepared with chef's very own seasoned croutons.
soft filets of boneless chicken breast, slowly simmered in a lemon and butter sauce.
seasoned chicken cutlets, topped with marinara sauce and finished with generous slices of melted mozzarella cheese.
soft filets of boneless chicken breast, slowly simmered in a white wine and mushroom sauce.
tender filets of chicken breast, green pepperoncini peppers, and sweet italian sausage, sautéed in a white wine sauce.
slices of new york shell steak intertwined with tall strands of roasted peppers and strips of onion.
sweet italian sausage sautéed with flame roasted red and green peppers.
generous cuts of spare rib topped with verdi's own barbeque seasonings.
authentic italian meatballs served in a crushed plum tomato sauce.
an italian delicacy prepared with carrots, large slices of idaho potatoes and served in a rich tomato sauce.
tender veal scallopine slowly simmered in a white wine and mushroom sauce.
tender slices of scaloppine simmered in a lemon and white wine sauce and finished with green capers.
seasoned veal cutlets, topped with marinara sauce and finished with generous slices of melted mozzarella cheese.
tender slices of scaloppine prepared in a red sauce, with onions, peppers and capers.
fresh mussels prepared with garlic, garden basil and finished in marinara sauce.
steamed white rice splashed with marinara sauce and topped with tender calamari, scungilli, shrimp, baby octopus, clams and mussels.
served in platters. cold seafood salad prepared with fresh calamari, scungilli, baby shrimp, octopus and torn crab meat.
large jumbo shrimp.
tender cuts of calamari, lightly poached in white flour and deep-fried until golden brown.
tender calamari, shrimp, scungilli, baby octopus, young lobster tails, clams and mussels, served in a marinara sauce over a nest of linguine.
large jumbo shrimp.
large jumbo shrimp.
large slices of idaho potatoes, oven roasted and topped with simple seasonings.
tall string beans sautéed with roasted garlic and virgin olive oil.
andy boy broccoli rabe sautéed with roasted garlic and virgin olive oil.
andy boy broccoli sautéed with roasted garlic and virgin olive oil.
steamed white rice prepared with all the season's freshest vegetables.
eggplant rolled and stuffed with ricotta cheese and splashed with marinara sauce.
rigatoni pasta served with our legendary plum tomato sauce.
prepared with chopped little neck clams, a splash of pinot grigio wine and finished with fresh basil.
with pancetta (bacon), diced shallots and shavings of parmigian and romano cheese.
ricotta filled ravioli served in our legendary filetto di pomodoro sauce.
half shells of pasta stuffed with ricotta cheese and covered with filetto di pomodoro tomato sauce.
verdi's signature pasta dish. orreciette pasta prepared with a season fresh broccoli rabe, oven roasted garlic, virgin olive oil and diced grape tomatoes.
penne pasta served in a pink tomato sauce, prepared with a splash of fresh cream and touch of vodka.
fettuccine pasta served in a fresh cream sauce, infused with aged parmigian and romano cheese.
oven-baked with pasta, crusted with marinara sauce and melted mozzarella cheese.
the seasons's freshest vegetables served in a light cream sauce over bowtie pasta.
the chef's own homemade gnocchi, served in a simple plum tomato sauce.
fresh peeled garlic and seasonings oven baked on fresh rolls.
baked little neck clams topped with breadcrumbs and parsley.
15-20 portions. fresh mozzarella sliced and served over a nest of tomato, onion and lettuce.
vine ripened grape tomatoes diced with onion, garlic and fresh basil, then placed on our very own seasoned bread.
15-20 portions. thin slices of fresh zucchini, eggplant, portobello mushrooms, grilled over an open flame, marinated in a balsamic vinaigrette.
15-20 portions. platter of bocconcini mozzarella, cured prosciutto, provolone cheese, salami, green and black olives and a center of flame roasted peppers.
homemade layered sponge cake filled with cannoli filling and topped with fresh cream.
serves 15-20 people. a large platter of the season's freshest fruits, beautifully presented and sure to compliment any meal.