Pasta Della Nonna Menu

Breaded chicken breast topped with marinara sauce and melted cheese, typically served with pasta.

Golden fries drizzled with truffle oil, typically garnished with parmesan cheese and a hint of black pepper.

Homemade lasagna layers with beef, sausage, and cheese, combined with béchamel and bolognese sauce, then oven-baked for a traditional Italian dish.

Egg-battered chicken breast, sautéed in white wine, lemon, and butter sauce.

Rolled with ricotta cheese, spinach, and marinara sauce.

Chicken breast sautéed with artichokes, diced tomatoes, and asparagus in a white wine sauce.

Wide pappardelle noodles topped with a rich meat ragu and garnished with grated cheese.

Baked little neck clams topped with seasoned breadcrumbs, garlic, oregano, and a white wine lemon sauce.

Crispy golden chicken tenders served with a side of delectably seasoned fries.

Romaine lettuce, parmesan cheese, croutons, and caesar dressing.

Mixed greens, tomatoes, cucumbers, onions, and olives, dressed with a light vinaigrette.

Iceberg lettuce wedge, crispy bacon, roma tomatoes, red onion, and crumbled gorgonzola, topped with blue cheese dressing.

Cannellini beans and ditalini pasta in a light tomato broth with a touch of pancetta and fresh basil.

Lightly breaded and fried calamari served with marinara sauce and a lemon wedge.

Baked little neck clams topped with seasoned breadcrumbs, garlic, oregano, and a white wine lemon sauce.

Rolled with ricotta cheese, spinach, and marinara sauce.

Small beef meatballs typically served in a rich tomato sauce.

Rigatoni with a medley of mushrooms, garlic, and a touch of cream, finished with shaved parmesan.

Pasta with fried eggplant, tomato sauce, and aged ricotta cheese, typically garnished with basil.

Shrimp and scallops with fettuccine alfredo, typically garnished with fresh basil and parmesan cheese.

Capers, anchovies, black olives, and garlic in a tomato sauce.

Wide pappardelle noodles topped with a rich meat ragu and garnished with grated cheese.

Egg-battered chicken breast, sautéed in white wine, lemon, and butter sauce.

Sautéed chicken breast with mushrooms in a marsala wine sauce.

Breaded chicken breast topped with marinara sauce and melted cheese, typically served with pasta.

Sautéed chicken breast with prosciutto, eggplant, and provolone in a light white wine sauce.

Grilled beef filet, typically paired with a rich tomato sauce, and garnished with fresh herbs.

Pan-seared steak, typically accompanied by a Chianti red wine sauce, served with roasted vegetables.

Sautéed cod with artichoke hearts and mushrooms in a lemon white wine sauce.

Salmon medallions sautéed in a rose cream sauce served over penne pasta.

Shrimp, scallops, calamari, and mussels with creamy arborio rice, garnished with diced tomatoes and scallions.

Pan-seared shrimp and scallops, served with a creamy garlic basil sauce, sun-dried tomatoes, and artichoke hearts, tossed with fettuccine.

Grilled sirloin steak with sautéed spinach and mushrooms, finished with a light garlic wine sauce.

Grilled hanger steak with house-made frites and a rich mushroom demi-glace.

Veal dipped in egg batter, sautéed in a lemon butter white wine sauce.

Veal medallions sautéed with mushrooms in a rich marsala wine sauce.

Lightly breaded veal cutlet topped with marinara sauce and melted cheese.

Creamy risotto with spinach, typically made with Arborio rice, spinach broth, and parmesan cheese.

Sautéed mushrooms and onions, typically prepared with garlic and olive oil, creating a savory and aromatic side dish.

Fresh, tender spinach leaves - perfect for healthy salads and sides.

Golden fries drizzled with truffle oil, typically garnished with parmesan cheese and a hint of black pepper.

Chocolate cake filled with chocolate cream, hazelnut cream, and hazelnut crunch, finished with a chocolate glaze.

Custard gelato swirled with chocolate and pistachio gelato, topped with praline pistachios.

Lemon gelato swirled together with limoncello liqueur, served in an elegant champagne flute.

Pistachio and ricotta creams layered with sponge cake, decorated with crushed pistachios, and dusted with powdered sugar.

Luxurious Italian Gelato, encased in a rich chocolate shell.

Ditalini pasta and cannellini beans in a light tomato broth with prosciutto and Parmigiano-Reggiano cheese.

Local mixed greens, sliced cucumbers, pickled red onions, cherry tomatoes, olives, and homemade balsamic vinaigrette.

Iceberg lettuce wedge, topped with crispy bacon, grape tomatoes, red onions, and gorgonzola crumbles, drizzled with creamy blue cheese dressing.

Mixed greens with walnuts, sliced apples, dried cranberries, and gorgonzola cheese, finished with a balsamic vinaigrette.

Roasted beets, arugula, goat cheese, and candied walnuts, drizzled with a honey balsamic vinaigrette.

Lightly breaded and fried calamari rings, served with marinara sauce and lemon wedges.

Little neck clams typically topped with peppers, onions, and bacon, baked to perfection.

Eggplant slices rolled with ricotta cheese, spinach, and marinara sauce.

Mussels sautéed with garlic, white wine, Roma tomatoes, fresh basil, and parsley.

Mini beef meatballs, typically served in a rich tomato sauce with fresh ricotta and parmesan.

Chicken cutlet, with sliced fried potatoes and sweet vinegar peppers in a rich butter garlic sauce.

Chicken breast dipped in egg, sautéed in a white wine lemon butter sauce.

Sautéed chicken breast with marsala wine and mushrooms.

Breaded chicken breast topped with marinara sauce and melted cheese, served over a bed of spaghetti.

Pan-seared cod with artichoke hearts, garlic, and mushrooms in a lemon white wine sauce.

Rigatoni pasta, sautéed garlic, fresh and dehydrated mushrooms, herbs, and extra virgin olive oil.

Grilled angus beef patty topped with gorgonzola cheese, sautéed mushrooms, onions, lettuce, and tomato on a brioche bun.

Grilled zucchini, eggplant, roasted peppers, and baby lettuce with house balsamic on a panini.

Layers of homemade pasta with beef, béchamel, parmesan, and pomodoro sauce, baked to a golden finish.

Angus beef patty, caramelized onions, Swiss cheese, lettuce, tomato, dijon mustard, and cornichon pickles on a brioche bun.

Penne pasta with eggplant, tomato sauce, basil, garlic, and ricotta salata.

Salmon medallions sautéed in a rose cream sauce served over penne pasta.

Mussels and clams typically sautéed in a white wine garlic sauce with a hint of parsley and olive oil.

Spaghetti in tomato sauce with anchovies, kalamata olives, capers, garlic, and chili flakes.

Veal dipped in egg batter, sautéed in a white wine lemon butter sauce.

Tender veal medallions sautéed with mushrooms in a rich marsala wine sauce.

Breaded and pan-fried veal cutlet, topped with arugula, cherry tomatoes, shaved parmesan, and a drizzle of balsamic vinaigrette.

Lightly breaded veal cutlet topped with tomato sauce and melted cheese, typically served over pasta.

Veal topped with prosciutto, eggplant, and provolone in marinara sauce, served over pasta.

Crispy golden chicken tenders served with a side of delectably seasoned fries.

Creamy, classic macaroni in a rich, velvety cheese sauce.

Pasta typically served with marinara, alfredo, or butter sauce.

Tender spaghetti topped with savory meatballs and rich tomato sauce, garnished with a sprinkle of cheese.