prosciutto, sopersata, salami, provolone cheese, caponata, roasted peppers, black olives and mushrooms

air-dried beef with arugula salad and grana padano shavings in alight vinaigrette

sautéed in extra-virgin olive oil with garlic, marinara sauce and fresh herbs, served in the shell

fresh-shucked clams seasoned with oregano, baked and presented on-the-half shell

cooked in seasoned butter with garlic, laced with brandy and pernod

encased in a light batter, fried to a tender degree, served with marinara sauce

italian vegetable soup with pasta

baby greens, ripe tomatoes, goat cheese cranberries roasted walnuts, served with a raspberry vinaigrette

nino’s signature caesar salad

imported fresh buffalo mozzarella, tomatoes and fresh basil on a bed of arugula and served with balsamic vinegarette dressing

(artisan dry pasta, maestri pastai) peas, zucchini, asparagus and prosciutto tossed in a light demi glaze cream sauce

flat pasta layered with bolognese and italian cheeses, béchamel and sprinkled with grated grana padano

homemade potato dumplings served in a bolognese sauce with a splash of cream

small shell shaped pasta tossed with mild italian sausage, rapini and tomato

topped with prosciutto, prepared and served in a light tomato, creamy vodka sauce

spaghetti with homemade meatballs

slices of eggplant layered with mozzarella and ricotta cheese, grana padano topped with a marinara sauce

tossed with eggplant and tomatoes, fior di latte mozzarella and fresh basil

sautéed fresh shrimp and spinach tossed with angel hair pasta in a light cream sauce

sautéed fresh shrimp and scallops in a light pernod and saffron cream sauce

littleneck clams, choice of red or white clam sauce

giant scampi sautéed in wine, lemon butter, garlic and fresh herbs, marinara sauce

shrimp, scallops, calms mussels and grouper in a spicy marinara sauce with light garlic and fresh italian herbs

twin succulent tender lobster tails artfully sautéed in spicy tomato sauce with extra- virgin olive oil and fresh garlic, presented on steaming linguini

fresh salmon marinated, and crusted in black pepper.broiled and served on a bed of fresh sautéed spinach

chicken breast topped with mozzarella and a creamy mushroom sauce then baked

chicken breast topped with eggplant, mozzarella cheese and served in a marsala wine sauce

sautéed in seasoned white wine sauce, fresh sage, topped with prosciutto di parma

veal sautéed with cremini mushrooms in a light cream and gorgonzola cheese sauce

sautéed, breaded veal topped with mozzarella, marinara sauce and grated grana padano

layered veal with prosciutto, eggplant and mozzarella cheese topped with a white wine sauce with mushrooms and green onions

thick veal chop skillfully trimmed and grilled with rosemary and roasted garlic

filet mignon embedded with peppercorns demi-glace, cream, flamed in brandy