Raimondo's - Ship Bottom, NJ

one dozen little neck clams simmered with oil, garlic, fresh herbs in a filetto di pomodoro.

tender calamari fried to a golden hue served with marinara.

fresh mozzarella, prosciutto di parma, roman style artichoke hearts and cerignola olives.

crisp romaine tossed in our homemade dressing with rustic croutons and grated marzolino cheese.

layers of bread, grilled eggplant, prosciutto and mozzarella, parmesan battered and served with a anchovy sauce.

purple onion and roma tomatoes over mixed greens topped with goat cheese and toasted almonds.

duck trap smoked salmon, marinated tomato, red onion and a lemon basil aioli.

2 jumbo lump cakes over angel hair pasta in a smoked salmon vodka sauce with carmelized onion and sweet peas.

10 oz. barrel cut filet mignon over gorgonzola mashed potatoes, sauce au poivre and asparagus.

tender shank braised with root vegetables, red wine and blood orange over a roasted butternut squash risotto.

pan seared barnegat light sea scallops over perciatelli tossed with pancetta and caramelized shallots in a black cracked pepper and parmesan cheese.

chicken, veal and shrimp served with a tortellini alfredo.

local filet simmered with clams, calamari and shrimp in a light filetto di pomodoro served over linguini.

veal scallopine topped with crab meat, asparagus and fontina cheese, fresh thyme demi glace and garlic mashed potatoes.

14 oz. prime angus ny strip steak topped with fontina cheese and served over a bed of roasted peppers, mushrooms and onions in a red wine and italian plum tomato sauce.

grilled boneless chop with sauteed hot and sweet vinegar peppers, onions and crispy potatoes in a rosemary wine sauce over sauteed broccoli rabe.

thick white filet baked with a hazelnut bread crumb over a carrot and rock shrimp risotto, lemon, basil broth and baby pea tendrils.