Da Vinci Bistro Menu

Panko crusted boneless chicken breast topped with a plum tomato sauce and melted mozzarella di Bufal Served with a side of Rigatoni pomodoro.

Sheets of lasagna layered with braised sirloin, Ricotta, Mozzarella, Parmiggiano and tomato sauce.

Tomatoes stacked with mozzarella burrata and basil. Topped with reduced balsamic vinegar.

Lightly fried risotto rice balls stuffed with fresh mozzarella. Served with prosciutto on a bed of arugula salad. Finished with tomato confit.

Mesclun greens tossed with red onion, dried blueberries and cucumber in a citrus vinaigrette. Finished with Parmigiano.

Romaine lettuce tossed with croutons in a classic Caesar dressing.

Served with shrimp in a white wine, pistachio & mint pesto sauce. Finished with Asiago.

8oz, Grilled and served with potato pave with sun dried tomatoes and broccoli. Finished with a lemon & orange saffron creamy sauce.

Tomatoes stacked with mozzarella burrata and basil. Topped with reduced balsamic vinegar.

Mesclun greens tossed with red onion, dried blueberries and cucumber in a citrus vinaigrette. Finished with Parmigiano.

Served with a red beet salad and finished with walnuts.

Tempura battered calamari and spicy peppers. Lightly fried and served with a roasted red pepper aioli and zucchini chips.

Our signature Rhode Island mussels in a light broth of lemon, cherry tomatoes, white wine, butter, and capers.

Romaine lettuce tossed with croutons in a classic Caesar dressing.

Sliced and breaded eggplant stuffed with Ricotta & Asiago. Fried and topped with pomodoro sauce and Parmigiano.

Sliced Prosciutto, Capicollo, Soppressata, Hard Provolone, poached apple with melted Gorgonzola.

Tossed with red onions and balsamic vinaigrette. Served with Gorgonzola stuffed poached apple and finished with almonds.

Tossed in a slow cooked sauce of tomatoes, ground sirloin and red wine.

Served with shrimp in a white wine, pistachio & mint pesto sauce. Finished with Asiago.

Slowly braised wild boar in a red wine tomato sauce. Finished with shaved Parmigiano.

Sheets of lasagna layered with braised sirloin, Ricotta, Mozzarella, Parmiggiano and tomato sauce.

Tossed with calamari and mussels in a spicy red sauce. Served with shrimp.

Tossed with white wine and Manella clams.

Potato dumplings tossed with seasonal wild mushrooms, butter, Truffle oil and finished with shaved Parmigiano.

Indian - Italian fusion ravioli stuffed with ricotta cheese, English peas and ginger then coated in a spicy tomato cream sauce. Finished with a curry leaf pistachio pesto.

Tossed with Pancetta and eggplant ragu. Finished with shaved Parmigiano.

Stuffed with seasonal mushrooms and Italian cheeses. Finished with a walnut creamy sauce.

Panko crusted boneless chicken breast topped with a plum tomato sauce and melted mozzarella di Bufal Served with a side of Rigatoni pomodoro.

Slowly cooked short ribs served with crispy polenta cake and spinach. Finished with a lemongrass veal demi glaze sauce.

Grilled and served with potato pave with sun dried tomatoes and sautéed spinach. Finished with Chianti veal demi glaze reduction.

Pan seared veal cutlet pounded with layers of sage and Prosciutto. Served with asparagus and roasted potatoes in a white wine butter sauce.

Grilled and served with potato pave with sun dried tomatoes and asparagus. Finished with Pancetta & orange Grand Marnier sauce.

14oz succulent steak, grilled and served with roasted potatoes and spinach. Finished with lemon butter & rosemary.

Risotto slowly simmered with shrimp, asparagus and a touch of Mascarpone cheese in a white wine sauce.

14oz, Grilled and served with roasted potatoes and asparagus. Finished with creamy Gorgonzola sauce.

8oz, Grilled and served with potato pave with sun dried tomatoes and broccoli. Finished with a lemon & orange saffron creamy sauce.

Grilled asparagus typically includes garlic and white wine, topped with shaved Parmigiano cheese.

Puff pastry topped with caramelized apples, crème carmel and strawberry coulis. With vanilla gelato.

With Ricotta and chocolate chip filling.

With raspberry coulis.