Sit Down Dinner Packages

Pollo alla Parmigiana

Breaded Breast of Chicken Topped with Tomato Sauce and Mozzarella Cheese Served with Chef’s Choice of Pasta

Pollo alla Milanese

Breast of Chicken Breaded, Fried and Topped with Freshly Sautéed Broccoli in a Lemon Butter Sauce Served with Potato del Giorno

Pollo alla Marsala

Pan Seared Breast of Chicken Sautéed with White Button Mushrooms and Finished in a Dry Florio Marsala Wine Sauce Served with Potato del Giorno

Risotto Pollo al Pesto

Tender Chunks of Chicken Sautéed with Button Mushrooms, Sun-Dried Tomatoes, and Artichoke Hearts, Finished in a Fresh Basil Pesto Sauce

Pollo alla Cacciatore

Pan Seared Breast of Chicken Sautéed with Mushrooms, Peppers, and Onions, Simmered in Marinara Sauce Served with Chef’s Choice of Pasta

Asparagi, Artichoke é Fungi Risotto

Fresh Asparagus, Artichokes and Seasonal Mushrooms Finished with White Wine, Romano and Parmesan Cheeses

Gnocchi con Filetto di Pomadore

Soft Potatoes Dumplings with Prosciutto, Onion, Pan Fresh Marinara Sauce, Fresh Basil and Topped with Soft Ricotta

Bocconi di Vitello

Tender Cubes of Veal Simmered in Marinara Sauce with Red and Green Bell Peppers Served with Chef’s Choice of Pasta

Melanzana Parmigiana

Eggplant Layered with Romano and Mozzarella Cheeses with Marinara Sauce Served with Chef’s Choice of Pasta

Melanzana Rollatini

Eggplant Rolled with Ricotta and Spinach, Baked in Marinara Sauce, Romano and Mozzarella Cheeses Served with Chef’s Choice of Pasta

Penne Ziti al Forno

Penne Ziti Regatta with Ricotta, Romano Cheeses and Marinara, Baked with Mozzarella Cheese

Lasagna della Casa

Bolognese, Ricotta, Tomato and Mozzarella

Cannelloni di Pollo

Pasta Crepes Rolled with a Chicken and Basil Ricotta, Topped with Mozzarella Cheese and Baked in a Pesto Béchamel Sauce

Pesce al Forno

Fillet of Haddock Topped with Seasoned Bread Crumbs and Finished in a Lemon Butter Sauce Served over House Made Risotto

Pollo Amalfi

Batter Dipped Breast of Chicken, Sautéed with Spinach, Fire Roasted Peppers, and Shrimp, Topped with Fontina Cheese, and Finished in a Sherry Wine Sauce Served with Potato del Giorno

Pollo alla Supreme

Batter Dipped Breast of Chicken Topped with Smoked Mozzarella Cheese, Sautéed with Shallots and Crab Meat Served with Steamed Asparagus and Finished with Cream Served with Chef’s Choice of Pasta

Risotto Cappesante e’ Gamberi con Miele Dijon

Pan Seared Trio of Colossal Sea Scallops and Shrimp Sautéed with Diced Plum Tomatoes and Bacon Finished with a Honey Dijon Cream Sauce

Salmone con Crosta di Pistacchio

Filet of Salmon Topped with Dijon Mustard, Pistachios and Panko Bread Crumbs Served over a Lemon Cream Sauce Served with Potato del Giorno

Manicotti con Fruitti Di Mare

Shrimp, Lobster, and Crabmeat Folded with Ricotta and Spinach Baked in a Pan Fresh Tomato Cream Sauce

Fettuccini con Alfredo del Mare

Sautéed Shrimp, Scallops and Crabmeat Tossed in Fresh Cream and Romano Cheese

Penne Ziti Regata alla Michelina

Shrimp and Crabmeat Sautéed with Onions Finished in a Pink Cream Sauce

Pollo alla Paolino

Lightly Breaded Chicken Cutlet Topped with Ricotta, Prosciutto and Eggplant, Baked with Tomato Sauce and Mozzarella Cheese Served with Chef’s Choice of Pasta

Scallopini alla Carrozzella

Batter Dipped Medallions of Veal Sautéed with Mushrooms and Prosciutto, Finished in a Cream Marinara Sauce with Fresh Mozzarella Cheese Served with Chef’s Choice of Pasta

Scallopini alla Rollatini

Medallions of Veal, Rolled with Prosciutto and Mozzarella Cheese, Sautéed with Fresh Mushrooms Simmered in Marinara Sauce Served with Chef’s Choice of Pasta

Scalloppini alla Marsala

Medallions of Veal Sautéed with Mushrooms and Finished in a Dry Florio Marsala Wine Sauce Served with Potato del Giorno

Scalloppini alla San Marino

Medallions of Veal Topped with Crab and Fontina Cheese, Finished in a Veal Demi and Served over Sautéed Spinach Served with Potato del Giorno

12 oz. Bistecca ai Ferri

Boneless New York Strip, Char-Broiled to Perfection, Served with Potato del Giorno

Cotoletta alla Paolino

Veal Cutlet Topped with Ricotta, Prosciutto, Eggplant, Tomato Sauce and Mozzarella Cheese Served with Chef’s Choice of Pasta

Scallopini alla Trentino

Pan Seared Medallions of Veal Sautéed with Shallots Inflamed in Cognac Topped with Lobster Meat and Finished in a Walnut Cream Sauce Served with Potato del Giorno

Scallopini Oscar

Pan Seared Medallions of Veal Topped with Lobster Meat and House Made Hollandaise Sauce Finished in a Rich Veal Demi Served with Fresh Steamed Asparagus Served with Potato del Giorno

Costolette di Vitello ai Ferri

Char-Grilled 12oz. Center Cut Veal Chop Served with Potato del Giorno

Pollo Senatore

Batter Dipped Breast of Chicken Sautéed with Button Mushrooms, Lobster Meat and Finished in a White Wine Cream Sauce Garnished with Scallions Served with Chef’s Choice of Pasta

Pollo Oscar

Pan Seared Medallions of Chicken Topped with Lobster Meat and House Made Hollandaise Sauce Finished in a Rich Veal Demi Served with Fresh Steamed Asparagus Served with Potato del Giorno

Zuppa di Pesce

Assortment of Clams, Mussels, Shrimp, Scallops, Calamari, Haddock, and Lobster Tail, Simmered in a Hot or Mild Marinara Sauce Served with Chef’s Choice of Pasta

Risotto di Mare

Lobster, Shrimp, Scallops, Clams and Mussels, Sautéed with Fresh Tomatoes and Herbs, Finished in a White Wine Sauce

Arrogosto Ripeino

6 oz. Brazilian Lobster Tail Stuffed with a Seafood and Crab Stuffing Baked in a White Wine Lemon Butter Sauce Served with Potato del Giorno

Filetto ai Ferri

Classic 8 oz. Filet Mignon Delicately Seasoned and Char-Broiled Served with Potato del Giorno

Bistecca ai Ferri

12 oz. Boneless New York Strip Char-Broiled to Perfection Served with Potato del Giorno

Choose One(1) of Our Signature Steak Preparations:

Vintage Port Demi-Glace

Cognac Peppercorn

Gorgonzola with Chianti Cream