Dining Menu

Dinner Menu

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

Tuesday through Saturday - Starting at 3pm Until Close

Soup 10

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


Fresh Oysters | - mignonette. cocktail sauce - minimum 6 per order, daily selection 2.95 each
Jumbo Shrimp Cocktail | - cocktail sauce, lemon 21
Fried Fresh Mozzarella | - Italian bread crumbs, tomato and caper emulsion 13
Spigola Meatballs | - marinara, herb ricotta, toasted bread, parmesan (3 pieces) 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 18
Mussels “YOUR WAY” | - your choice of red, white or fra diavolo 17
Imported Buratta | - baby heirloom 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 | - orzo, olive, red onion, confit tomato, oregano vinaigrette 22

Tavolata Del Contadino

Imported Cheese Board | - ricotta salata, primo sale, aged provolone, stella blue, 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


Hearts of Romaine | - crostini, white anchovy, creamy caesar, parmesan truffle 14
Giardino | - romaine, baby heirlooms, cucumber, red onions, red wine vinaigrette 12
Caprese Salad | - fresh mozzarella, basil, roasted peppers, castelvetrano olives, olive oil, balsamic vinegar 16
Chopped Kale | - shaved beets, heirloom cauliflower, toasted almonds, goat cheese, navel orange, citronette 15
Gorgonzola | - bibb lettuce, caramelized pears, candied walnuts, white balsamic vinaigrette 18
Watermelon Salad | - fresh mozzarella, candied walnuts, watermelon over arugula, aged balsamic 16
Calamari Salad | - chilled calamari, celery, red onions, capers and parsley in a lemon, red wine, EVOO dressing 18

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

Chef Johnson Rivas Weekly Specials

Soup: Cream of Mushroom OR Chicken Pastina

Gambero Scampo

Gambero Scampo Appetizer

Pan Roasted Langostino, Scungilli, Calamari Served with Crostini in a Lite Marinara Sauce
Insalata Di Portabello Alla Griglia

Insalata Di Portabello Alla Griglia Salad

Grilled Portobello Mushrooms, Arugula, Spinach, Avocado, Orange, Chickpea, Topped with Crumble Goat Cheese, Red Onions in a Balsamic Vinegar - Honey Glaze Dressing
Rigatoni All' Angelica

Rigatoni All' Angelica Pasta

Home Made Rigatoni, Jumbo Shrimp, Scallops, Jumbo Lump Crab Meat, Shallots, Arugula, Cherry and Sundried Tomatoes in a Brandy - Lite Basil Pesto Sauce
Basso Striato Alla Passione

Basso Striato Alla Passione Entrée

Pan Roasted Striped Bass, Served with Red Rice, Parsnips, Green Beans, Caramelized Onions in a Rice Vinegar - Passion Fruit Sauce
Trio Di Carne Al Porto

Trio Di Carne Al Porto Entrée

Filet Mignon, New York Strip Steak, Lamb Served with Broccoli Rabe, Wedge Potatoes in a Rosemary - Port Wine - Brown Sauce
Filet Mignon, 10 oz.

Filet Mignon, 10 oz. Entrée

Served with Mashed Potatoes and Vegetables.
New York Strip Steak, 16 oz.

New York Strip Steak, 16 oz. Entrée

Served with Mashed Potatoes and Vegetables.

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, grean peas, walnuts, porcini mushrooms in a brandy brown sauce 38
Seafood Risotto | - shrimp, lobster meat, crab meat, spring peas, pink sauce 42
Lobster Ravioli | - sautéed lobster meat, spring peas, roasted tomato, sherry wine cream sauce 44
Tonnarelli Cacio e Pepe | - cracked black pepper, pecorino romano 27
Rigatoni Bolognese | - veal, pork, beef, basil, pomodoro, whipped ricotta 28
Rigatoni Di Campo | - cherry tomatoes, spinach, Italian olives and fresh pecorino romano cheese in a roasted garlic EVOO sauce 28
Tonnarelli Alfredo | - Sherry wine cream sauce with parmesano cheese 26
Penne Vodka | - prosciutto di parma, tomato-vodka cream sauce 26
Shrimp “Your Way” | - jumbo shrimp, scampi, fradiavolo or marinara over tonnarelli 32
Tonnarelli Pescatore | - jumbo shrimp, calamari, mussels, clam | scampi or marinara sauce 40
Tonnarelli Clams “Your Way” - white, red or fradiavolo sauce 32
Paccheri - Our Signature Dish | - Sicilian pork sugo 32


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

Chicken | - picante or marsala (served over penne pasta) 30
Grilled 14-oz. Berkshire Pork Chop Giambotta | - roasted potatoes, caramelized onions, garlic, sweet peppers 36
Grilled Salmon | - escarole and white beans, garlic, lemon, balsamic glaze 35
Eggplant Rollatini | - egg battered eggplant, herbed ricotta, marinara, fresh mozzrella, over penne 28
Branzino “SPIGOLA” | - arugula salad, cucumber, pickled onion 35
Mar e Terra | - chicken breast, jumbo sea scallops, artichoke heart, mixed mushrooms and caper in garlic, EVOO, white wine lemon sauce over rigatoni pasta 35
Chicken Milanese | - (served topped with salad) 30
Parmesan "Classico" | - breaded, tomato sauce, mozzarella, penne P 36 V 34 C 30
Combinazione Saint James | - combination of chicken, veal and shrimp, shitake mushrooms, cherry tomatoes, asparagus over tonnarelli in a cognac cream sauce 38

Sides Vegetables 12

Asparagus / Garlic Smashed Potatoes / Three Color Cauliflower / Escarole and Beans / Broccoli / Sautéed Spinach / Italian Long Hot Peppers

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

All checks are subject to NJ state tax and for 6 or more; a 20% gratuity will automatically be applied to final bill

Dietary Restrictions - Please Contact Us. We Are Willing to Accommodate.


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

Reservations required - please call 609.585.5255