Ronnie Grisanti's Menu

Three traditional meatballs in rustic pomodoro sauce with ricotta salata.

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

Asparagus bisque topped with butter-poached Maine lobster and chopped asparagus.

Asparagus bisque topped with butter poached Maine lobster and chopped asparagus.

Garlic and white anchovy dressing on robust Romaine with garlic croutons and Parmigiano-Reggiano

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.

Oven-baked and densely layered with sausage, tender beef, Italian herbs and whipped ricotta salata.

Densely layered with roasted chicken, prosciutto, spinach, whipped ricotta and Italian cheeses.

Grilled balsamic chicken served over penne pasta in a spicy pomodoro sauce.

Filled with signature sausage, tender beef and spinach. Served in pomodoro sauce and topped with mozzarella.

Grilled balsamic chicken atop rotini pasta in a smooth and rich Alfredo sauce.

Rigatoni pasta in a Tuscan meat sauce with four tender meatballs.

House-made bread, baked fresh daily, typically includes a mix of flour, water, yeast, and salt.

Sicilian pastry filled with whipped ricotta and hints of cinnamon, pistachio and chocolate. Dusted in powdered sugar.

Served with fresh berries.

Served with fresh berries.

Served with fresh berries.