Tony D's - New London, CT

Family Recipe Soup

Imported cheese, prosciutto, olives, eggplant soppressata, roasted sauteed peppers and seasoned artichoke hearts.

Stonington scallops pan seared and simmered in a white truffle cream sauce with shallots and shiitake mushrooms.

Grilled, served with lemon peppercorn arugula.

Clams and mussels simmered in a white wine and garlic tomato broth with toasted focaccia.

Jumbo shrimp blackened with peppers, onions and Bourbon, served over a friend polenta cake.

Family Recipe Soup

Chef’s Selection.

Our signature balsamic puree with mascarpone, tomatoes, red onion and lemon.

Prince Edward Island mussels simmered in a white wine cream sauce with shallots and Dijon mustard.

Mixed greens dressed in a raspberry balsamic vinaigrette, herb encrusted croutons.

Tossed in honey white balsamic vinaigrette with walnuts, dried golden raisins, craisins, gorgonzola and honey roasted garlic.

Romaine hearts, herb encrusted croutons, and grated Pecorino Romano, garnished with anchovies.

D’Angelo family sauce with our homemade meatballs.

Tossed in a red wine marinara and served over rigatoni pasta.

In an Alfredo pesto sauce with grilled chicken.

Aunt Edie’s famous meat sauce with penne pasta.

Fettucini tossed with white truffle cream sauce, parmigano regiano, shitake mushrooms, and crispa pancetta.

Lightly coated fresh eggplant layered with ricotta cheese and topped with marinara sauce.

Fresh littleneck clams in their own delicious juices over linguine with a white or red sauce.

Sauteed shrimp in a garlic white wine sauce served over linguine.

Herb crusted over a bed of our signature fried spinach and roasted potatoes.

Fresh fish of the day, shrimp, scallops, calamari, clams and mussels in our own red or white sauce over linguine.

Chicken breast layered in eggplant, proscutto, roasted peppers and fontina cheese in a pink pesto sauce.

Scallopini of chicken, sauteed with mushrooms, spinach, sun-dried tomatoes and served with Fettuccini Alfredo.

Lightly breaded chicken in a classic marinara sauce.

Chicken breast in a lemon and garlic marinade, sauteed with spinach, over linguine. A Tony D’s classic.

Lightly breaded veal in a classic marinara sauce

Pan fried veal medallions layered with peosciutto, mozzarella and port wine demi glaze, side of linguini marinara.

Sauteed with lemon, white wine and capers, side of linguini marinara.

Scallopini of veal, sauteed with shitake mushrooms, spinach, sun-dried tomatoes, served with Fettuccini Alfredo.