Mia Nonna's Cucina Menu

Mussels sautéed with garlic, extra virgin olive oil, in a white wine or red tomato sauce.

Wild mushroom, truffle risotto ball, grana padano.

Sautéed shrimp with white cannellini beans, hot cherry peppers, cherry tomatoes, over baby arugula with garlic and o/o.

Crispy calamari, toasted in a sweet chili sauce with grape tomatoes and scallions.

Tomatoes with fresh mozzarella, prosciutto, basil and roasted red peppers in reduction balsamic.

Fresh eggplant battered in egg, rolled with ricotta cheese, baked with tomato sauce and mozzarella cheese.

Beets, goat cheese, candied walnuts and baby spinach in extra virgin olive oil.

Arugula with sharp pecorino romano cheese, toasted pine nuts in lemon and extra virgin olive oil.

Tender and nutritious greens with a delightful bitterness, perfect for a wholesome meal.

Crispy golden strips of deliciousness served hot and seasoned to perfection.

Crispy fries, parmesan cheese, truffle oil, sea salt.

Grilled asparagus typically includes garlic and olive oil.

Penne pasta sautéed with shrimp, garlic, extra virgin olive oil in pink cognac sauce.

Capellini pasta sautéed with crabmeat, extra virgin olive oil, garlic and capers in tomato sauce with white wine.

Spaghetti pasta sautéed with shrimp, garlic, cherry tomatoes, artichokes, extra virgin olive oil in a white wine lemon sauce.

Linguine sautéed with mussels, clams, shrimp, calamari, garlic, extra virgin olive oil in a white wine or tomato sauce.

Homemade potato pasta in a light pink sauce with chopped fresh mozzarella cheese.

Egg battered fresh eggplant baked with tomato sauce and mozzarella cheese, served with spaghetti.

Homemade potato pasta with Gorgonzola and mascarpone cheese cream sauce.

Layers of Italian pasta stuffed with our meat sauce.

Pappardelle pasta and meat sauce finished in red wine tomato sauce.

Arborio rice sautéed with extra virgin olive oil, garlic, shrimp, mussels, clams and calamari in white wine or red sauce.

Arborio rice sautéed with shrimp and garlic in extra virgin olive oil and pink cognac sauce.

Chicken breast topped with prosciutto, spinach and mozzarella cheese in white wine demi-glaze sauce.

Lightly breaded chicken breast baked with fresh marinara sauce and mozzarella cheese, served with spaghetti.

Sautéed chicken breast, with Italian sausage, cherry peppers with a hint of vinegar, roasted rosemary potatoes, white wine.

Chicken breast dipped in egg with capers and lemon, extra virgin olive oil in white wine sauce over fettuccine.

Pappardelle pasta, peas, shitaki mushrooms, cognac demi-glaze sauce.

Breaded veal medallions baked with mozzarella cheese and tomato sauce, served with spaghetti.

Rack of lamb sautéed with shitake mushrooms, roasted red peppers, asparagus in a cognac demi-glaze sauce.

Veal medallions sautéed with freshly shitake mushrooms, capers in white wine lemon sauce, served over capellini.

Fresh flounder with crabmeat, capers in a white wine lemon sauce.

Salmon served with sautéed spinach and bruschetta sauce on the side.

Spaghetti pasta with marinara sauce and homemade meatballs, typically seasoned with herbs.

Penne pasta with marinara sauce.

Cheese-stuffed ravioli typically served with marinara sauce.

Breaded chicken tenders served with crispy french fries.

Ravioli stuffed with classic cheese, typically served with a butter sauce.

White and dark chocolate mousse on a sponge base, coated with a chocolate hazelnut glaze and topped with white chocolate shavings.

Shortcrust pastry base filled with chantilly cream, topped with a layer of sponge cake and lavishly garnished with an assortment of berries.

Creamy tropical guava gelato swirled with sweet mango sauce.

A creamy, rich New York cheesecake sits on a graham cracker base.

Strawberry, pistachio and chocolate gelato all coated with chocolate and drizzled with white chocolate.

Cream puffs filled with vanilla cream and enrobed in chocolate.

Vanilla gelato and amarena cherry sauce swirled together, topped with amarena cherries.

A creamy custard presented in a traditional ceramic ramekin.

Yogurt gelato swirled together with mixed berry sauce, topped with blueberries and currants.

Refreshing citrus beverage.

Effervescent San Pellegrino: Crisp, Refreshing Italian Sparkling Water.

Freshly brewed tea sweetened with real sugar and infused with the tartness of raspberries, served over ice.

Natural spring water from Tuscany, Italy, typically enjoyed for its smooth and velvety taste.

Chilled, Purely Brewed Tea with No Added Sweeteners

Choice of Coke, Orange, Sprite, Diet Coke, Club Soda, or Ginger Ale.

A single shot of rich, dark espresso with a layer of crema on top.

Classic brewed coffee, perfectly balanced for a smooth and inviting cup.

Double shot of espresso with a rich, creamy layer of crema on top.

Drip coffee made from Lavazza beans imported from Italy.

Classic espresso with steamed milk, topped with a layer of frothy foam.

Tomatoes with fresh mozzarella and roasted red peppers in reduction balsamic.

Grilled jumbo shrimp, typically seasoned with olive oil and herbs.

Grilled Italian sausage, typically served with sautéed peppers and onions in a rich tomato sauce.

Broccoli rabe, roasted peppers, fresh mozzarella, and pesto mayo.

Prosciutto, fresh mozzarella, tomato, arugula, and pesto.

Pappardelle pasta sautéed with mild Italian sausage, cherry tomatoes, broccoli rabe, in a white wine garlic sauce.

Penne with pancetta and peas in a pink vodka sauce.

Linguine pasta sautéed with fresh mussels, garlic, extra virgin olive oil, in a white wine or red tomato sauce.

Spaghetti pasta finished in a red marinara sauce with fresh mozzarella cheese.

Homemade potato pasta with Gorgonzola and mascarpone cheese cream sauce.

Chicken breast sautéed with roasted red peppers, shitake mushrooms, red onions, in a marinara sauce.

Lightly breaded chicken breast baked with fresh marinara sauce and mozzarella cheese.

Veal medallions sautéed with shitake mushrooms in a marsala demi-glaze sauce.

Veal medallions sautéed with roasted red peppers, shIitake mushrooms, in a cognac demi-glaze sauce.