Nu-Cavu Menu

served with your choice of marinara or spicy fradiavolo sauce

served over a bed of mandarin orange relish

steamed in a garlic-herb broth

5 served with fresh cocktail sauce

half dozen littleneck clams with diced red peppers and onions topped with pancetta and baked to perfection

ggplant rollatini, stuffed mushrooms and clams, mussels and shrimp in a marinara sauce

fresh mozzarella, aged provolone, proscuitto de parma roasted red peppers, artichoke hearts & olives

hand-made delicate lump crab meat, finished with a horseradish sauce

your choice of marinara, fradiavolo or in a white wine garlic sauce

served with grilled tuscan bread

dry rubbed then pan seared served over seaweed salad than drizzled with wasabi sauce

priced accordingly

fresh mozzarella, roma tomatoes, grilled tuscan bread, fresh basil evo over mesculan greens

apples, gorgonzola cheese and walnuts with an evo lemon dressing

romaine, seasoned croutons, perorino romano cheese chicken add 3.95/salmon add 6.95

baby spinach, fresh mushrooms, hard-boiled egg, seasoned croutons with a warm bacon vinaigrette

baby spring greens, dried cranberries, red onions with shredded asiago cheese, raspberry vinaigrette

whole little necks and chopped clams served in herbed broth over linguine your choice red or white

with chicken, proscuitto and fresh basil

chicken, bacon and peas in a gorgonzola cream sauce

handmade pasta layered with eggplant and quattro formaggi (ricotta, precorino, fresh mozzarella, provolone

creamy tomato risotto with shrimp, sea scallops and calamari

sauteed with garlic, white wine & evo

ricotta cheese filled ravioli with chopped clams, shrimp & mushrooms in a pink wine sauce

fresh plum tomatoes, basil, garlic evo

rigatoni with meat sauce with a hint of cream and fresh basil 16.95 pasta dishes are served with house salad, blue cheese dressing 1.00 extra, crumbled

layered with proscuitto, spinach and provolone in a marsala wine sauce

egg battered and sauteed in a lemon, wine and butter sauce

half demi-boneless with chefs sauce of the day

tender veal cutlet over linguine

chicken breasts layered with eggplant roasted red peppers and fresh mozzarella in a white wine tomato sauce

twin chops topped with garlic seasoned bread crumbs and baked to perfection

over linguine

tender medallions of veal sauteed with mushrooms in a marsala wine sauce

tender medallions of veal sauteed with artichoke hearts and capers in a lemon, wine sauce

egg dipped fillet of flounder in a butter and white wine sauce

shrimp, clams, mussels and calamari in a marinara, fra diavolo or white wine sauce served over linguine

jumbo shrimp, flounder & sea scallops in a lemon wine sauce

with teriyaki ginger glaze topped with crispy fried leeks straws