Nonna's Italian Restaurant

Can be prepared fried or grilled over mixed greens and balsamic drizzle, both served with a spicy marinara and tai chili sauce

Over grilled Italian bread add fresh mozzarella for 1.5

Slow roasted long hots stuffed with molten monterey jack and sharp provolone cheese, topped with julienne proscuitto

Hand-breaded and seared on a bed of marinara sauce

Thinly sliced beef topped with capers, shaved parmesan, and marinated red onions drizzled with olive oil

PEI mussels, sautéed in a rustic tomato & onion marinara, served with grilled bread

Mussels, clams, shrimp, calamari, in a basil garlic white wine broth

Served with grilled flatbread

Tomatoes, crispy proscuitto, red onion, oregano vinaigrette

Traditional caesar topped with freshly shaved parmesan

Honey goat cheese, roasted shallots, strawberries, and candied pecans, tossed with balsamic vinaigrette

Mixed greens, cucumbers, red onion, tomatoes, gorgonzola cheese with a honey red wine vinegar dressing

Fresh tomatoes, sliced with fresh mozzarella, basil, drizzled with a balsamic reduction

Parmesan crepes in a light chicken broth

Roasted chicken, crispy pancetta, shallots, garlic, english peas, in a traditional egg thickened sauce

With our hearty homemade sauce

In a rustic spicy mustard seed tomato sauce, with sautéed peppers and onions

With nonna's homemade meatballs

Fried eggplant layered with melted mozzarella, Nonna's tomato sauce on a bed of cappellini

With sautéed chicken and broccoli in a homemade alfredo sauce

With a giunta's traditional sauce

Served in a proscuitto and tomato blush sauce

Sauteed with jumbo lump crab meat, asparagus and a roasted pepper cream sauce

Topped with fresh tomatoes in a lobster brandy cream sauce

With a light pesto parmesan sauce and fresh diced tomatoes with fresh mozzarella

Thinly pounded/tenderized chicken breast lightly breaded and pan fried, topped with melted mozzarella cheese, Nonna's marinara sauce served with pasta

Sauteed with local wild mushrooms in a savory marsala sauce, served with potatoes and vegetables of the day.

Thinly pounded chicken breast lightly dusted with seasoned flour and pan seared with a lemon white wine caper sauce over cappellini pasta

Consists of our chef's selection of a cured italian meats and imported cheeses; Served with pepperoncinis, seasonal vegetables and marinated olives

Served with bruschetta, roasted red peppers, procsuitto, and arugula salad

Crisp flatbread, cucumber, roasted red peppers, gorgonzola, and marinated olives

Chef's selection of imported cheeses; served with assorted crackers, grapes, roasted red peppers, marinated olives, and pepperoncinis.

Shrimp, scallops, clams, mussels, calamari in a slightly spicy tomato ragout

Over cappellini with fresh vegetables

With a garlic white wine sauce over linguini

In a homemade marinara sauce over linguini

Topped with cherry tomatoes, garlic, basil, white wine, and extra virgin olive oil, served with seasonal vegetables and potato of the day

Served in a dijon cream sauce with sautéed spinach and mashed potatoes

Unique mild white fish from holland, filleted tableside and served with seasonal vegetables and potato of the day

Thinly pounded veal lightly breaded and pan fried, topped with melted mozzarella cheese, nonna's marinara sauce served with pasta

Medallions of veal, sauteed with local wild mushrooms in a savory marsala sauce, served with potatoes and vegetables of the day

Sauteed veal medallions with fresh sage & proscuitto, topped with melted mozzarella cheese, served with potatoes and vegetables of the day

Thinly pounded veal lightly dusted with seasoned flour and pan seared with a lemon white wine caper sauce over cappellini pasta

Slow braised pork shank served in natural pork aujus over mashed potatoes

Served with a red wine garlic and herb sauce, served with mashed potatoes and vegetable of the day

Topped with caramelized onions and melted gorgonzola cheese finished with marsala sauce, served with mashed potatoes and sauteed fresh vegetables