Dining Menu

Dining Menu

Reservations Required - Also Available for Curbside Pick-Up | Call 609.585.5255

Tuesday through Saturday - Starting at 3pm Until Close


Soup 10

Chicken Noodle Soup or Soup Du Jour (Chef's Daily Creation)


Antipasti

Fresh Oysters | - mignonette, cocktail sauce - minimum 6 per order, daily selection   - 2.95 EACH
Jumbo Shrimp Cocktail | - cocktail sauce, lemon   - 21
Fresh Fried Mozzarella | - Italian bread crumbs, tomato & caper emulsion   - 13
Spigola Meatballs | - marinara, herb ricotta, toasted bread, parmeasan   - 14
Grilled Spanish Octopus | - chickpea puree, smoked paprika, Sicilian sea salt   - 21
Zucchini Fritte | - breaded, parmesan, marinara   - 13
Eggplant Rollatini | - egg-battered, herbed ricotta, marinara, pecorino romano   - 17
Fried Calamari | - marinara sauce, lemon, pickled cherry peppers   16
Mussels "Your Way" | - your choice of red, white or fra diavolo    - 17
Imported Burrata | - tomatoes, pickled onions, castelvetrano olives, toasted pine nuts, balsamic, EVOO, sea salt    - 21
Baked Clams Casino (6) | - peppers, onion, smoked bacon, Italian bread crumbs    - 18
Roasted Lamb Lollipops | - wild rice, olives, red onion, confit tomato, oregano vinaigrette    - 22


Tavolata dell Sontadino

Imported Cheese Board | - ricotta salata, primo sale aged provolone, stella blue, manchego, pecorino romano, castelvetrano olives, walnuts, fig jam, grain mustard    - 19
Charcuterie Board | - soppressata, dried sausage, imported salami, prosciutto, mortadella, castelvetrano olives, grain mustard    - 21
Meat and Cheese Board |    - 27


Salads

Hearts of Romaine | - crostini, white anchovy, creamy caesar, parmesan truille    - 14
Giardino | - romaine, tomatoes, cucumber, red onions, red wine vinaigrette    - 12
Rucola | - baby arugula, tomatoes, onions, pecorino romano cheese with EVOO and vinegar    - 14
Caprese | - fresh mozzarella, tomatoes, basil, roasted peppers, castelvetrano olives, olive oil, balsamic vinegar    - 16
Chopped Kale | - shaved beets, heirloom cauliflower, toasted almonds, goat cheese, navel orange, in a citronette dressing    - 15
Gorgonzola | - bibb lettuce, caramelized pears, candied walnuts, white balsamic vinaigrette    - 13

* The consumption of raw or undercooked food will increase the risk of a foodborne illness *
*** Please inform your server of any food allergies ***


Chef Johnson Rivas Weekly Specials


Soup: Split Pea and Potatoes OR Chicken Orzo

Scungilli Con Cozze

Scungilli Con Cozze Appetizer

Tomato Braised Scungilli and Mussels, Served with Puff Pastry.
Albicocca Con Salmone Affumicata

Albicocca Con Salmone Affumicata Salad

Smoke Salmon, Baby Arugula, Avocado, Tomatoes, European Cucumber, Strawberries, Heart of Palm, Pistacchio, Goat Cheese, in an Apricot-Balsamic Vinegar Dressing.
Rigatoni Imperiale

Rigatoni Imperiale Pasta

House Made Rigatoni, Scallops, Shrimp, Shitake Mushrooms, Artichoke Hearts, Scallions in a Garlic-EVOO-Dry Vermouth Sauce.
Fig Halibut

Fig Halibut Entrée

Pan Roasted Halibut Served with Mixed Grilled Vegetables, Roasted Double Cut Potatoes in a White Fig-Chardonnay Wine-Mustard Sauce.
Valdostano Di Maiale

Valdostano Di Maiale Entrée

Stuffed Pork Chop with Onions, Prosciutto, Spinach, Fontina Cheese, Over Tripolatti Risotto (with Wild Mushrooms), in a Mixed Mushrooms-Marsala Sauce.
Filet Mignon, 10 oz.

Filet Mignon, 10 oz. Steaks

Served with Mashed Potatoes, Au Jus.
New York Strip Steak, 16 oz.

New York Strip Steak, 16 oz. Steaks

Served with Mashed Potatoes, Au Jus.

House Made Pasta

Substitute whole wheat penne, GF pasta or fresh house made pasta |   - 3

Bistecca con Rigatoni | - house made rigatoni, New York strip steak tips, green peas, walnuts, porcini mushrooms in a brandy brown sauce    - 38
Seafood Risotto | - shrimp, lobster meat, crab meat, spring peas, pink sauce    - 40
Tonnarelli Cacio e Pepe | - cracked black pepper, pecorino romano    - 27
Rigatoni Bolognese | - veal, pork, beef, basil, pomodoro, whipped ricotta    - 28
Penne Primavera | - topped with an array of fresh vegetables, garlic, EVOO    - 21
Penne Vodka | - prosciutto di parma, tomato-vodka cream sauce    - 26
Potato Gnocchi "Your Way" | - your choice of marinara, alfredo or fra divaolo    - 27
Lobster Ravioli | - sautéed lobster meat, spring peas, roasted tomato, sherry cream sauce    - 44
Shrimp "Your Way" | - jumbo shrimp in your choice of scampi, fra diavolo or marinara over linguini    - 32
Linguini Pescatore | - jumbo shrimp, calamari, mussels, clams in your choice of marinara, white or fra diavolo over linquini   - 40
Tonnarelli Clams "Your Way" | - your choice of red, white or fra diavolo    - 32
Paccheri - Our Signature Dish | - sicilian pork sugo    - 32


Entreés

Chicken "Classico" | - francese, marsala, parmesan (served over penne pasta)    - 30
Milanese | - (served topped with salad)    - C 30 / V 34
Veal Parmesan | - breaded, tomato sauce, mozzarella, penne   - 34
Eggplant Rollatini | - egg-battered eggplant, herbed ricotta, marinara, fresh mozzarella, over penne    - 28
Grilled Chicken or Salmon | - escarole and white beans, garlic, lemon, balsamic glaze   - C 30 / S 35
Pork Chop Parmesan | - bone-in and butterflied, breaded, tomato sauce, mozzarella, penne   - 36
Grilled 14-oz. Berkshire Pork Chop Giambatta | - roasted potatoes, caramelized onions, garlic, sweet peppers    - 36
Jumbo Lump Crab Cakes | - wild rice, wild mushrooms, roasted asparagus, garlic saffron aioli    - 38
Combinazione Saint James | - combination of chicken, veal, shrimp, shitake mushrooms, cherry tomatoes, asparagus over tonnarelli in a cognac cream sauce    - 38
Branzino "SPIGOLA" | - arugula salad, cucmber, pickled onion    - 35


Side Vegetables - 12

or substitute any fresh pasta or any fresh vegetable |   - 7

Asparagus / Garlic Smashed Potatoes / Three Color Cauliflower / Escarole and Beans / Broccoli Rabe / Sautéeed Spinach


Sharing fee - $7 • Celebration Cakes cutting and service - $2/person • All checks are subject to NJ state tax and for 6 or more, 20% gratuity will be automatically applied to final bill. Prices Subject to Change Without Notice
Dietary Restrictions - Please Contact Us. We Are Willing to Accommodate.

Hours

Open Tuesday to Saturday - Starting at 3pm Until Close.

Reservations required - please call 609.585.5255