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Menu

Cold Appetizers

COLD MOZZARELLA CAPRESE ---------------9
Fresh Mozzarella with tomato, roasted peppers, artichoke hearts and sun-dried tomatoes.

CARRELLO DI ANTIPASTI DELLA CASA ---10
Assorted appetizer consisting of fresh mozzarella, imported provolone, prosciutto, soppressata and sprinkled with extra virgin olive oil.

Hot Appetizers

SPIEDINO ROMANA -------------------------------8
Mozzarella between bread, lightly battered, fried, topped with capers, olives and anchovy sauce..

FRIED CALAMARI ---------------------------------10
Fresh calamari lightly battered, fried and served with marinara sauce (with pesto).

CLAMS OREGENATA OR CASINO -------------9
1/2 dozen clams stuffed with Italian herbs or stuffed with minced peppers and onions.

MUSSELS MARINARA -----------------------------9
Prince Edward Island Mussels sauteed in fresh garlic and marinara sauce or white wine sauce.

VOLGOLE POSILLIPO -----------------------------9
Steamed clams with garlic and white wine in a tomato sauce.

Soups

PASTA FAGIOLI -------------------------------------5

STRACCIATELLA ALLA ROMANA--------------6
Spinach soup.

Salads

CARMINUCCIO SALAD-----------------------------6
Traditional Italian chef salad.

CAESAR SALAD -----------5      for 2 --------------8

TOMATO SALAD -------------------------------------6
topped with red onions, anchovies, oregano and extra virgin olive oil.

Pasta

PENNE ARRABBIATA WITH SHRIMP ----------18
Pencil point pasta sauteed in a light cream and marinara sauce with crushed red pepper.

HOMEMADE GNOCCHI WITH BROCCOLI AND SHRIMP --------18
potato dumpling pasta sauteed with broccoli and jumbo shrimp in light garlic and oil.

RIGATONI BOLOGNESE ---------------------------16
Topped with fresh ricotta cheese.

LINGUINI WITH CLAMS --------------------------18
Fresh linguini with little neck clams in a choice of red or white wine sauce.

FETTUCCINE ALLA BOCCELLI ----------------19
With shrimp, peas, onions, prosciutto and shiitake mushrooms in a light pink sauce.

FUSILLI AL PESTO WITH SHRIMP -----------18
Italian pasta with pesto and shrimp.

LINGUINI POSITANO (Zuppa Di Pesce)-------24
With mussels, clams, shrimp and scallops in a light tomato sauce.

Chicken

CHICKEN PARMIGIANO -------------------------17
Breaded cutlet topped with mozzarella and tomato sauce.

CHICKEN FRANCESE ----------------------------17
Breast of chicken lightly battered,sauteedin a lemon and white wine sauce.

CHICKEN AL BALSAMICO ----------------------17
Boneless breast sauteed with peppers, cherry peppers and garlic in a balsamic demi glaze.

CHICKEN SCARPARIELLO (Traditional) -----17
Pieces of chicken on the bone sauteed with sausage, mushrooms, white wine and fresh herbs.

CHICKEN MARSALA ------------------------------17
Boneless breast of chicken sauteed with mushrooms and Marsala wine.

Veal

VEAL MARSALA OR PICCATA ------------------18

VEAL PARMIGIANO -------------------------------19
Veal breaded and topped with mozzarella and tomato sauce.

VEAL AND SHRIMP FRANCESE ---------------20
Veal and shrimp lightly battered and sauteed in a lemon and white wine sauce.

VEAL SALTIMBOCCA OR SORRENTINO -----19
Veal topped with prosciutto and mozzarella over spinach.

VEAL PIZZAIOLA -----------------------------------18
Veal sauteed with mushrooms, blackolives, capers and fresh tomatoes.

VEAL BOCCELLI ------------------------------------19
Scaloppine sauteed with shiitake mushrooms, prosciutto and peas in a light white wine sauce.

Steak

STEAK FLORENTINA ------------------------------23
14oz. strip steak grilled and topped with lemon and cracked peppercorns served with mashed potatoes.

GRILLED SIRLOIN ALLA BOCCELLI----------24
Strip steak topped with peppers, onions, mushrooms, potatoes and cherry peppers.

Seafood

SHRIMP MARINARA OR FRA DIAVLO --------20
Jumbo shrimp sauteed in sweet or hot marinara.

CRABCAKES -------------------------------------------20
Two jumbo lump crab cakes topped with roasted pepper cream sauce and garnished with roasted corn.

SHRIMP SCAMPI ------------------------------------20
Jumbo shrimp lightly battered and sauteed in a lemon white wine sauce over Italian risotto.

GABBERI E CANESTRELLI GRATINATI -----20
Shrimp and scallops sauteed with garlic and white wine and finished with sprinkled bread crumbs.

MAHI MAHI ------------------------------------------21
Mahi Mahi sauteed in a fresh mint, tomato, garlic and white wine tomato broth over parmigiano risotto.

GARLIC SHRIMP -----------------------------------20
Jumbo shrimp sauteed in garlic and olive oil served over sauteed escarole and kidney beans.

SEAFOOD RISOTTO ------------------------------24
Risotto with gulf shrimp, calamari, scallops, mussels and clams with a touch of fresh tomato.

Children's Menu

CHEESE RAVIOLI MARINARA ----------------8

CHICKEN FINGER --------------------------------9
With french fries.

CHICKEN PARMIGIANO -------------------------9

PENNE PASTA POMODORO OR BUTTER      
 SAUCE ------------------------------------------------8

All entries are served with house salad,
vegetable of the day, bread and butter.