Par 440 Restaurant & Lounge Menu

Simple salad of avocado,\ngrape tomatoes & housemade mozzarella topped\nwith balsamic glace.

Vegetable dumplings fried\ncrispy & served with sweet\nsoy sauce & teriyaki.

Served with sweet soy sauce\n& teriyaki.

Battered and with a subtle\nkick of Aleppo peppers. Served with ranch for\ndipping.

Choice of sauce: buffalo,\nbbq, teriyaki, garlic\nparmesan, sweet ‘n sour or\nspicy szechuan.

Imported italian long stem\nartichoke lightly seasoned\nwith a little salt & extra\nvirgin olive oil then\ngrilled to perfection.

Dry marinated in our\nhouse-made rub, then\nsmoked, grilled & glazed\nwith bbq sauce.

Warm from the oven,\nserved with cheese &\nmustard.

Sautéed in a garlic butter\nsauce.

Breaded eggplant stacked with fresh jersey tomato, house-made mozzarella, arugula & slices of parmigiano reggiano cheese.

Eight shrimp rolled in\ncoconut and fried golden. Paired with our own\nhouse-made lemon\nremoulade sauce.

Fried tortillas covered in\nchili, cheese, sour cream,\nguacamole, jalapeño,\nchopped tomatoes, onions,\n& chives.

3 pieces (grilled or fried)\nwith lettuce, pico de gallo,\n& chipotle mayo.

With pignole nuts in a light\npesto sauce with a touch of\ncream & a slice of grilled\nitalian bread.

Grilled baby octopus served\nover sautéed spinach &\ncannellini beans. Topped\nwith a touch of truffle\nbalsamic demi-glace.

Blend of three meats (veal,\npork & beef), stuffed with\nfresh ricotta, topped with\nhouse-made mozzarella.

Blend of three meats (veal,\npork & beef), stuffed with\nfresh ricotta, topped with\nhouse-made mozzarella.

Blend of three meats (veal,\npork & beef), stuffed with\nfresh ricotta, topped with\nhouse-made mozzarella.

House-made mozzarella,\nfried, topped with sausage\n& tomato sauce.

Spaghetti squash, hulled &\nroasted. Filled with tomato\nsauce. Topped with melted\nmozzarella\nsauce.

Over a spicy creamed corn\nsauce & mango salsa.

Sherry wine broth with\ncroutons & three cheese\nbrûlée.

Blend of roasted mushrooms\nwith a touch of truffle oil.

Romaine with croutons,\nshaved parmesan, & white\nanchovies.

Iceberg lettuce with\ntomatoes, crispy onions,\nbacon, & bleu cheese\ndressing.

Baby spinach with candied\nwalnuts, goat cheese,\nsliced pear & apple cider\nvinaigrette.

Strawberries, roasted\nalmonds, & shaved asiago\nserved with blood orange\nvinaigrette.

Romaine lettuce, grape\ntomatoes, blue cheese,\nhard boiled egg, crisp\nbacon, avocado & grilled\nchicken.

Romaine lettuce, sunrise tomatoes, red onions grape tomatoes, cucumber, sharp provolone, salami. Seasoned with salt, pepper, oregano, oil & vinegar.

Sliced prosciutto imported\nfrom Italy with arugula\nsalad, roasted tomatoes,\nhouse-made mozzarella, &\nbalsamic glace drizzle.

Crispy onion slices deep-fried until golden-brown.

2 lightly fried traditional\nstuffed pastry. Filled with\nshredded chicken, peppers\n& peas. Served with side of\npico de gallo.

2 lightly fried stuffed\npastry. Filled with beef,\nonions, pepper & cheese.

2 lightly fried stuffed\npastry. Filled with hot dog,\nfresh onions, peppers, &\npotatoes.

Pulled pork sliders served\nwith coleslaw & french fries.

Crab cake sliders with\nmango salsa, chipotle mayo\n& side salad with sweet\nginger dressing

Beef burger with kosher\npickles, tomato.

Italian seasoned grilled\nchicken burger with fresh\nmozzarella, sun-dried\ntomato, basil & sliced\ntomato.

Beef burger blended with\nsmokey chipotle peppers. Topped with lettuce,\ntomato & pepper jack\ncheese.

Freshly made salmon patty\nwith honey mustard.

Patty, smoked cheddar,\nlettuce, cajun tomato jam,\nred onions & avocado.

Beef burger with cheddar\ncheese, taylor ham, fried\negg, & onion rings.

Triple a. Sushi grade ahi\ntuna with mango salsa &\nside of wasabi mayo.

Beef burger with a 5oz\nlobster tail, grilled\npineapple.

Rigatoni, prosciutto di\nparma, peas in a vodka\nsauce.

House-made mozzarella, &\ntomato basil sauce.

Fresh cavatelli tossed with\ntomato sauce & topped\nwith ricotta cheese.

Strozzapreti pasta tossed in\na porcini mushroom sauce\nwith a hint of cream.

Special blend of meat,\nstewed with aromatic\nvegetables & herbs. Finished with parmigiano\nreggiano cheese.

With shallots & asparagus. Finished with pinot grigio\n& a touch of cream.

Linguine with fresh clam in\na garlic white wine sauce.

Linguine with baby clams,\nmussel, calamari, scallops,\nshrimp & fish of the day in\ntomato sauce.

Thinly pounded chicken\nbreast, breaded & fried,\ntopped with tomato sauce &\nmelted house-made\nmozzarella cheese. Served\nwith linguine.

12oz new york strip with\narugula & roasted tomato\nsalad in balsamic\nvinaigrette.

Cut-up chicken rubbed\ndown with fat handfuls of\ngarlic, hard cheeses &\nherbs. Then roasted in our\nscreaming hot oven &\nsplashed with vinegar.

Thinly pounded bone-in\nveal, breaded & fried,\ntopped with tomato sauce &\nmelted house-made\nmozzarella cheese. Served\nwith linguine.

Pan seared chicken breast with portobello, sun-dried tomatoes, balsamic demi-glace, sautéed spinach & roasted fingerling potatoes.

Full rack of bbq baby back\nribs. Served with sweet\npotato fries & cole slaw.

Thinly pounded bone-in\nveal, breaded & fried crisp. Topped with arugula salad,\nroasted peppers, & housemade mozzarella, tossed in\ncreamy barolo dressing.

Slow cooked beef short ribs\nwith demi-glace. Served\nwith mashed potatoes &\nasparagus.

20oz prime rib served with\nsides of mashed potatoes,\nbroccoli & au jus.

Mustard crusted rack of\nlamb served with sides of\nasparagus & mashed\npotatoes.

Ahi tuna with grilled bok\nchoy, portobello mushroom,\nroasted tomatoes, wasabi\nmashed potatoes & citrus\nginger beurre\nblanc.

3 extra colossal shrimp\nloaded with crab meat,\ngarlic mashed potato,\nasparagus & drizzled with\nscampi sauce.

Pan seared sea bass served\nover corn, black beans,\npeppers, celery, pineapple &\ncorn coulis sauce.

Whole or filleted. Marinated\nin herbed-lemon oil. Served with jasmine rice &\nasparagus.

Twin lobster tails loaded\nwith crab meat & drizzled\nwith scampi sauce. Served\nwith sides of garlic mashed\npotatoes & asparagus.

Mussels, clams, shrimp &\nscallops. Served over a\nsaffron rice blend with\nchorizo, olives, peas &\ngrape tomatoes. Topped\nwith a lobster tail.

3 jumbo shrimp, breaded and fried with melted mozzarella and tomato sauce, served with linguine.

Served with cappuccino explosion gelato.

Served with vanilla gelato.

Vanilla bean, sugar crackle.