Sylvester's North End Grille Menu

two roasted banana peppers stuffed with sausage and finished with marinara

four slices of italian, lightly toasted with garlic and butter

breaded mozzarella, fried and finished with marinara and grated romano

lightly breaded calamari rings tossed with grilled peppers, onion, garlic, and herbs

six fried wings with choice of sauce

cooked in white wine with garlic and lemon, finished with marinara or garlic & oil

hot peppers cooked in oil, garlic and herbs. served cold

sauteed braised escarole with garlic, bacon, cannelloni beans, and spicy ground sausage, finished with extra-virgin olive oil

whole peppers, lightly seasoned and cooked in olive oil. choose hot bananna, mild cubanelle or mixed peppers

tiger shrimp cooked with citrus and spice, served with cocktail sauce

all-white chicken lightly breaded

imported salami, cappicola, aged provolone, roasted red peppers, marinated artichokes, herbed olives, extra-virgin olive oil, ceci beans, and crostini

with crisp bacon and scallion finished with provolone, mozzarella, chedder, and romano served with sour cream

grilled, crusty bread covered in olive oil and garlic, finished with tomatoes and mozzarella

three of our famous meatballs served with red sauce & bread

our homemade soup of the day, made fresh daily

sliced tomatoes and fresh mozzarella with basil, cracked black pepper, extra-virgin olive oil, and aged balsamic

traditional dressing, fresh romaine, croutons, and grated asiago cheese

with crisp pancetta, crumbled bleu cheese, hard-boiled egg, and red onion with white french dressing

with kalamata olives, pepperoncini, feta, tomatoes, and red onion over mixed greens tossed in our own greek dressing

toasted pinenuts, pancetta, and hard-boiled egg with a warm dijon-mustard sherry vinaigrette

12 oz house pime beef

thick and juicy 10oz. chop, char-grilled with house rub finished with a side of homemade horseradish sauce

veal scaloppini or chicken breast, foured and seared with capers and artichokes, finished with lemon butter: chicken / veal

veal scaloppini or chicken breast, floured and seared with portobellas, red onion, garlic and marsala demi: chicken / veal

8 oz. chicken breast, penne pasta tossed in a light vodka cream sauce, finished with romano cheese

nick's family recipe, two patties seared golden-brown and smothered in peppers, onions, and garlic (substitutes vegetable)

veal provolini or chicken breast, hand breaded and pan-fried, finished with herbs, cheese and homemade red sauce: chicken / veal

with aged truffle goat cheese, drizzled with honey 6oz / 10oz

slow-roasted usda prime ribeye with a rosemary crust, served with au jus 10oz / 14oz / 20oz

baked on a cedar plank with smoked bacon rosemary sauce

a house favorite, hand-coated in our special cracker crust and flat-grilled, finished with whole-grain mustard aioli

seafood feature(s) prepared fresh daily. special requests on fish preparation available monday - thursday only. thank you!

nick's family recipe, served on italian bread with sauteed peppers and onions

8oz fresh ground beef, seasoned and grilled to your liking

sauteed bell peppers, homemade italian sausage, and marinara sauce tossed with rigatoni and finished with grated romano

homemade with fresh ricotta, asiago, mozzarella, and provolone cheeses, covered in red sauce and finished with grated romano

four large shells filled with ricotta cheese and finished with homemade marinara sauce

breaded eggplant with fresh herbs stuffed with ricotta cheese finished with homemade marinara sauce

with spicy ground sausage, tomatoes, and basil tossed in arrabbiata sauce and baked with mozzarella

potato gnocchi covered with red vodka sauce and romano

marinara, red sauce, garlic & oil, alfredoq

scallops, smoked gouda cheese, bacon and fresh herbs

scallops, shrimp, mussels, and fresh fish tossed with parmesan, roasted fennel, and a rich tomato cream

with fresh mozzarella, parmesan and romano, roasted roma tomatoes, and basil pesto

made with fresh ricotta, cinnamon, milk chocolate, and vanilla in a flaky shell

with cranberries, pecans, and vanilla, finished with creme anglaise

lady fingers soaked in coffee and rum, layered with sweet mascarpone and shaved chocolate

served with vanilla ice cream