Ronnie Grisanti's Menu

Fresh colossal shrimp served with a trio of sauces: cocktail, remoulade and lemon aioli.

A rustic Italian loaf with garlic, butter and Parmigiano-Reggiano served with olive oil, balsamic vinegar and pesto.

Three traditional meatballs in rustic Pomodoro sauce with ricotta salata.

A famous blend of Italian meats, spinach and herbs. Toasted and served with Tuscan gravy.

Garlic and white anchovy dressing with garlic croutons and Parmigiano-Reggiano.

Lightly fried green heirloom tomatoes stacked with jumbo lump crabmeat and arugula frisse. Drizzled with a balsamic glaze.

Heirloom tomatoes served with mozzarella, pesto and a balsamic reduction.

Grilled balsamic chicken and gorgonzola with mixed greens, hard boiled eggs, tomatoes, bacon and red onions.

Our Signature Chianti Vinaigrette on mixed greens with Parmigiano-Reggiano, Roma tomatoes, red onions, garlic croutons and pepperoncini.

Asparagus bisque topped with butter-poached Maine lobster.

Lightly breaded and baked in mozzarella. Served in pomodoro sauce on ciabatta. Accompanied by Parmesan fries.

Four traditional meatballs in pomodoro sauce on a toasted hoagie roll with a blend of melted mozzarella and provolone. Accompanied by Parmesan fries.

Grilled salmon with bacon, romaine, tomatoes, avocado and garlic aioli on ciabatta. Accompanied by Parmesan fries.

Grilled balsamic chicken with red peppers, sun-dried tomatoes, mozzarella and pesto on ciabatta. Accompanied by Parmesan fries.

Chicken, ricotta, pesto, red onions and mushrooms

Lobster, bacon, mozzarella, tomatoes, spinach, and sriracha aioli

Spinach, Alfredo sauce, chicken, tri-color peppers and mozzarella

mozzarella, tomatoes and basil

Pepperoni, sausage, mozzarella, mushrooms, olives and red onions.

Plump shrimp sauteed in garlic and butter, tossed with white button mushrooms and white pepper. Served over vermicelli with Parmigiano-Reggiano.

Filled with sausage, tender beef, spinach and mozzarella. Served in Tuscan gravy.

The best of both. Spaghetti and ravioli served in traditional Tuscan gravy.

Delicately battered eggplant baked in mozzarella and pomodoro sauce.

Sauteed chicken scallopini with lemon, white wine and capers. Accompanied by risotto with Parmigiano-Reggiano.

Chicken scallopini served in a Marsala reduction with mushrooms and tomatoes. Baked in mozzarella and accompanied by risotto with Parmigiano-Reggiano.

Handmade and stuffed with a famous blend of Italian meats, herbs and spinach. Served in traditional Tuscan gravy.

Herb roasted chicken ravioli in a light creme sauce with cremini mushrooms, spinach and a balsamic drizzle.

Served al dente in traditional Tuscan gravy.

Three traditional meatballs in rustic Pomodoro sauce with ricotta salata.

Grilled shrimp prepared Gremolata-style. Served atop bruschetta with mozzarella and a charred lemon vinaigrette.

Fresh colossal shrimp served with a trio of sauces: cocktail, remoulade and lemon aioli.

A rustic Italian loaf with garlic, butter and Parmigiano-Reggiano served with olive oil, balsamic vinegar and pesto.

Garlic and white anchovy dressing with garlic croutons and Parmigiano-Reggiano.

Our Signature Chianti Vinaigrette on mixed greens with Parmigiano-Reggiano, Roma tomatoes, red onions, garlic croutons and pepperoncini.

Lightly fried green heirloom tomatoes stacked with jumbo lump crabmeat and arugula frisse. Drizzled with a balsamic glaze.

Heirloom tomatoes served with mozzarella, pesto and a balsamic reduction.

Grilled balsamic chicken and gorgonzola with mixed greens, hard boiled eggs, tomatoes, bacon and red onions.

Asparagus bisque topped with butter-poached Maine lobster.

Lightly breaded and baked in mozzarella. Served in pomodoro sauce on ciabatta. Accompanied by Parmesan fries.

Grilled balsamic chicken with red peppers, sun-dried tomatoes, mozzarella and pesto on ciabatta. Accompanied by Parmesan fries.

Grilled salmon with bacon, romaine, tomatoes, avocado and garlic aioli on ciabatta. Accompanied by Parmesan fries.

Four traditional meatballs in pomodoro sauce on a toasted hoagie roll with a blend of melted mozzarella and provolone. Accompanied by Parmesan fries.

Lobster, bacon, mozzarella, tomatoes, spinach, and sriracha aioli

Pepperoni, sausage, mozzarella, mushrooms, olives and red onions.

Spinach, Alfredo sauce, chicken, tri-color peppers and mozzarella

Chicken, ricotta, pesto, red onions and mushrooms

mozzarella, tomatoes and basil

Plump shrimp sauteed in garlic and butter, tossed with white button mushrooms and white pepper. Served over vermicelli with Parmigiano-Reggiano.

Filled with sausage, tender beef, spinach and mozzarella. Served in Tuscan gravy.

The best of both. Spaghetti and ravioli served in traditional Tuscan gravy.

Delicately battered eggplant baked in mozzarella and pomodoro sauce.

Sauteed chicken scallopini with lemon, white wine and capers. Accompanied by risotto with Parmigiano-Reggiano.

Chicken scallopini served in a Marsala reduction with mushrooms and tomatoes. Baked in mozzarella and accompanied by risotto with Parmigiano-Reggiano.

Handmade and stuffed with a famous blend of Italian meats, herbs and spinach. Served in traditional Tuscan gravy.

Herb roasted chicken ravioli in a light creme sauce with cremini mushrooms, spinach and a balsamic drizzle.

Served al dente in traditional Tuscan gravy.

A mascarpone and goat cheese fondue topped with rustic pomodoro sauce. Accompanied by warm focaccia.

Sizzled until crisp. Accompanied by Pomodoro sauce and lemon aioli.

Three traditional meatballs in rustic Pomodoro sauce with ricotta salata.

Sesame seed and black pepper encrusted Ahi carpaccio served in a basil sesame vinaigrette. Topped with fried oysters and spicy aioli.

Fresh colossal shrimp served with a trio of sauces: cocktail, remoulade and lemon aioli.

A rustic Italian loaf with garlic, butter and Parmigiano-Reggiano served with olive oil, balsamic vinegar and pesto.

Garlic and white anchovy dressing with garlic croutons and Parmigiano-Reggiano.

Our Signature Chianti Vinaigrette on mixed greens with Parmigiano-Reggiano, Roma tomatoes, red onions, garlic croutons and pepperoncini.

Chopped greens with Roma tomatoes, Gorgonzola, black olives, mortadella, salami, capicola, red onions and pepperoncini with Signature Chianti Vinaigrette.

A baby Iceberg wedge topped with bacon, red onions and sweet grape tomatoes. Served in creamy Gorgonzola dressing.

A dome-shaped bundle of creamy burrata and prosciutto on a bed of heirloom tomato, arugula and roasted red pepper salad.

Asparagus bisque topped with butter-poached Maine lobster.

Asparagus bisque topped with butter-poached Maine lobster.

Lobster, bacon, mozzarella, tomatoes, spinach, and sriracha aioli

Pepperoni, sausage, mozzarella, mushrooms, olives and red onions.

Spinach, Alfredo sauce, chicken, tri-color peppers and mozzarella

Chicken, ricotta, pesto, red onions and mushrooms

mozzarella, tomatoes and basil

Hand-shaped tortellini of mortadella, prosciutto and veal in a light creme and veal demi-glace. Accompanied by zucchini, squash and carrots.

Fettuccine in a smooth and rich Alfredo sauce.

Lightly breaded chicken cutlets baked in a blanket of mozzarella and served with Pomodoro sauce and Parmigiano-Reggiano.

Densely layered with sausage, tender beef, Italian herbs and whipped ricotta.

Handmade and filled with a famous blend of Italian meats, spinach and herbs. Served in Tuscan gravy.

The best of both, spaghetti and ravioli served in Tuscan gravy.

Plump shrimp sauteed in garlic and butter, tossed with white button mushrooms and white pepper. Served over vermicelli with Parmigiano-Reggiano.

Delicately battered eggplant, fried until tender. Baked in mozzarella and served with Parmigiano-Reggiano and Pomodoro sauce.

Filled with Grisanti signature sausage, tender beef and spinach. Served in Tuscan gravy and topped with mozzarella.

Served al dente in Tuscan gravy.

A 14-ounce double bone-in Duroc chop, grilled and served with an Amarena cherry demi-glace. Accompanied by garlic roasted fingerling potatoes.

Garlic encrusted, bacon wrapped and stuffed with Gorgonzola. Served with sauteed mushrooms.

A 10-ounce filet of beef, served with sauteed mushrooms.

A 16-ounce New York strip, seasoned with rosemary, thyme, Kosher salt, ground black pepper and extra virgin olive oil. Sliced and served with sauteed mushrooms.

Herb roasted chicken ravioli in a light creme sauce with cremini mushrooms, spinach and a balsamic drizzle.

Handmade rigatoni pasta served with sausage and peppers in a spicy Pomodoro sauce.

Wild salmon in a ginger and sparkling citrus white balsamic glaze. Served over roasted asparagus with a drizzle of blood orange balsamic vinegar.

Salty and sweet Ahi, grilled with fried capers, vibrant olives and portobello mushrooms. Served over spaghetti al nero di seppia, cuttlefish black ink.

Chicken breast stuffed with smoked mozzarella and prosciutto, pan-seared and sauteed with artichokes, cremini mushrooms, white wine and olive oil. Served with risotto.

Lightly breaded and fried veal scallopini topped with mozzarella, Parmigiano-Reggiano and Pomodoro sauce. Accompanied by risotto.

Nicki's veal, lightly breaded and pan-fried. Served in a lemon beurre blanc and accompanied by risotto.

Veal medallions lightly sauteed in white wine, lemon and capers. Accompanied by risotto.

Pan-seared veal medallions in a Marsala sauce with mozzarella, crispy prosciutto, mushrooms and fried sage. Accompanied by risotto.