Nino's

Pan sautéed served over a bed of caponata lemon caper aioli with olive tapenade

served over pomodoro sauce

served with a choice of red or white sauce

stewed in pescatore broth with saffron, fennel star anise, fresh herbs, a touch of tomato and Pinot Grigio wine

with a tomato-white bean ragout

served in Sunday tomato gravy with crispy bruschetta and fresh ricotta

with roasted zucchini, squash, roasted sweet pepper, fontina cheese, baked and topped with a brown hazelnut lemon sauce

served with a trio of sauces: pineapple mignonette, strawberry tequila salsa and bloody Rosemary Vodka Sauce

Salmon Gravlax cured in fresh herbs and spices served over mango carpaccio, micro arugula, cracked black peppercorn and extra virgin olive oil

rubbed with extra virgin olive oil and shaved parmesan

in tomato sauce topped with fresh mozzarella

napped with fresh tomato puree

tossed in a basil pesto

with broccoli rabe, sweet sausage, garlic and e.v. olive oil

Pancetta, onions, pecorino and egg yolk

with an array of vegetables

roasted peppers, scallions, olives oil and garlic

sautéed in garlic, olive oil and parsley

sautéed with garlic, fresh tomato & basil

in a pink tomato sauce finished with parmesan cheese

cooked in sage scented duck broth, plum tomato and finished with parmesan cheese

Penne or Linguini

with sautéed spinach

served with grape tomato vinaigrette and grilled Italian vegetables

surrounding risotto mantecato topped with mango relish in flat parsley puree

with grilled vegetables, goat cheese napoleon and artichoke in a white wine sauce

with lemon-white wine butter sauce

corn-crusted polenta cake and black currant sauce

with prosciutto and melted fontina, leeks, mushrooms, fingerling potatoes and lemon sage

with seasonal vegetables, garlic whipped potatoes and a tarragon mustard sauce

served over rosemary olive mashed potatoes, natural reduction, baby carrots and cippolini onions

served fradiavolo style over linguine (Recommended for two)

with croutons and fresh grated parmesan

baby lettuce with balsamic vinaigrette

in a lemon dressing

Chef's daily creations of excellent local produce

Spontanee du jour

Topped with roasted peppers, zucchini and melted fontina

With a tomato white bean ragout

With pine nuts, raisins, roasted tomato sauce and grated parmigiano-reggiano

Roasted peppers, fresh tomatoes and basil

Breaded and sauteed in anchovy sauce

Steamed in a light tomato and fresh basil broth

In a warm puff pasty shell, sprinkled with vegetable burnoise and lemon sauce

Rubbed with extra virgin olive oil and shaved parmesan

With croutons and fresh-grated parmesan

In a lemon dressing

Baby lettuce with balsamic vinaigrette

In tomato sauce topped with fresh mozzarella

Tossed in a basil pesto

Homemade Sun-Dried Tomato Ravioli

With broccoli rabe, sweet sausage, garlic and extra virgin olive oil

Pancetta, onions, percorino and egg yolk

Roasted peppers, scallions, olive oil and garlic

Sauteed with garlic, fresh tomato and basil

Cooked in sage-scented duck broth, plum tomato and finished with parmesan cheese

With an array of vegetables

Sauteed in garlic, olive oil and parsley

In a pink tomato sauce finished with parmesan cheese

Penne or linguine

With vegetable ratatouille and napped in garlic and olive oil

Served with a cabbage slaw, balsamic onion stew and pickled ginger

With grilled vegetables, goat cheese napoleon and an artichoke with white wine sauce

Corn-crusted polenta cake and black currant sauce

With seasonal vegetables, garlic-whipped potatoes and a tarragon mustard sauce

Finished with barolo wine sauce and seasonal vegetables

With portobello, red peppers, polenta and herb pesto sauce

Served over king crab, horseradish, green onion cake and cucumber and caper vinaigrette

Surrounding risotto mantecato topped with mango relish in a flat parsley puree

With lemon white wine butter sauce

With prosciutto and melted fontina, leeks, mushrooms, fingerling potatoes and lemon sage

On steak-fried potatoes, spinach, topped with crispy leeks

Served with broccoli rabe, white beans and baby carrots

Spontanee Du Jour

Lightly Breaded

Breaded And Sautéed In Anchovy Sauce

With Pine Nuts, Raisins, Roasted Tomato Sauce And Grated Parmigiano-Riggiano

Topped With Roasted Peppers, Zucchini And Melted Fontina

Roasted Peppers, Fresh Tomatoes & Basil

Steamed In A Light Tomato & Fresh Sauce Basil Broth

Breaded Calamari With A Marinara

In Tomato Sauce Topped With Fresh Mozzarella

With Roasted Peppers, Fresh Tomatoes, Scallions, Shaved Pecorino Cheese

Tossed In A Basil Pesto, Garlic & E.V. Olive Oil

With Broccoli Rabe, Sweet Sausage

Pancetta, Onions, Pecorino And Egg Yolk

In A Pink Tomato Sauce Finished With Parmesan Cheese

With An Array Of Vegetables

Cooked In Sage-Scented Duck Broth, Plum Tomato & Finished With Parmesan

Roasted Peppers, Scallions, Olive Oil & Garlic

Parmesan Cream Sauce

Sautéed In Garlic, Olive Oil And Parsley

Penne or Linguine

With Croutons And Fresh Grated Parmesan

Baby Lettuce With Balsamic Vinaigrette

Served Over Linguini

Served With Spaghetti & Fresh Tomato Sauce

With Vegetable Ratatouille Napped In Garlic & Olive Oil

With Prosciutto And Melted Fontina Cheese, Leeks, Mushrooms, Fingerling Potatoes And Lemon Sage

Over Grilled Vegetables

With Fresh Mixed Vegetables

Served With Cabbage Slaw & Balsamic, Onion Stew

Finished With Barolo Wine Sauce And Seasonal Vegetables

Surrounding Risotto Mantecato Topped With Mango Relish In A Flat Parsley Puree

Served With Broccoli Rabe, White Beans And Baby Carrots

With Grilled Vegetables, Goat Cheese, Napoleon And An Artichoke Wine Sauce

With Portobello, Red Peppers, Polenta And Herb Pesto Sauce

With Lemon White Wine Butter Sauce

with roasted potatoes in Barolo wine sauce

Sautéed In Garlic & Extra Virgin Olive Oil

Sautéed In Garlic & Extra Virgin Olive Oil

Spontanee du jour

Topped with roasted peppers, zucchini and melted fontina

With a tomato white bean ragout

With pine nuts, raisins, roasted tomato sauce and grated parmigiano-reggiano

Roasted peppers, fresh tomatoes and basil

Breaded and sauteed in anchovy sauce

Steamed in a light tomato and fresh basil broth

In a warm puff pasty shell, sprinkled with vegetable burnoise and lemon sauce

Rubbed with extra virgin olive oil and shaved parmesan

With croutons and fresh-grated parmesan

In a lemon dressing

Baby lettuce with balsamic vinaigrette

In tomato sauce topped with fresh mozzarella

Tossed in a basil pesto

Homemade Sun-Dried Tomato Ravioli

With broccoli rabe, sweet sausage, garlic and extra virgin olive oil

Pancetta, onions, percorino and egg yolk

Roasted peppers, scallions, olive oil and garlic

Sauteed with garlic, fresh tomato and basil

Cooked in sage-scented duck broth, plum tomato and finished with parmesan cheese

With an array of vegetables

Sauteed in garlic, olive oil and parsley

In a pink tomato sauce finished with parmesan cheese

Penne or linguine

With vegetable ratatouille and napped in garlic and olive oil

Served with a cabbage slaw, balsamic onion stew and pickled ginger

With grilled vegetables, goat cheese napoleon and an artichoke with white wine sauce

Corn-crusted polenta cake and black currant sauce

With seasonal vegetables, garlic-whipped potatoes and a tarragon mustard sauce

Finished with barolo wine sauce and seasonal vegetables

With portobello, red peppers, polenta and herb pesto sauce

Served over king crab, horseradish, green onion cake and cucumber and caper vinaigrette

Surrounding risotto mantecato topped with mango relish in a flat parsley puree

With lemon white wine butter sauce

With prosciutto and melted fontina, leeks, mushrooms, fingerling potatoes and lemon sage

On steak-fried potatoes, spinach, topped with crispy leeks

Served with broccoli rabe, white beans and baby carrots

Pan sautéed served over a bed of caponata lemon caper aioli with olive tapenade

served over pomodoro sauce

served with a choice of red or white sauce

stewed in pescatore broth with saffron, fennel star anise, fresh herbs, a touch of tomato and Pinot Grigio wine

with a tomato-white bean ragout

served in Sunday tomato gravy with crispy bruschetta and fresh ricotta

with roasted zucchini, squash, roasted sweet pepper, fontina cheese, baked and topped with a brown hazelnut lemon sauce

served with a trio of sauces: pineapple mignonette, strawberry tequila salsa and bloody Rosemary Vodka Sauce

Salmon Gravlax cured in fresh herbs and spices served over mango carpaccio, micro arugula, cracked black peppercorn and extra virgin olive oil

rubbed with extra virgin olive oil and shaved parmesan

in tomato sauce topped with fresh mozzarella

napped with fresh tomato puree

tossed in a basil pesto

with broccoli rabe, sweet sausage, garlic and e.v. olive oil

Pancetta, onions, pecorino and egg yolk

with an array of vegetables

roasted peppers, scallions, olives oil and garlic

sautéed in garlic, olive oil and parsley

in a pink tomato sauce finished with parmesan cheese

cooked in sage scented duck broth, plum tomato and finished with parmesan cheese

Penne or Linguini

with sautéed spinach

served with grape tomato vinaigrette and grilled Italian vegetables

in a polenta dusted pan sautéed crusty served with truffled roasted acorn squash puree, sundried tomatoes, sage and pine nuts

surrounding risotto mantecato topped with mango relish in flat parsley puree

with grilled vegetables, goat cheese napoleon and artichoke in a white wine sauce

with lemon-white wine butter sauce

corn-crusted polenta cake and black currant sauce

with prosciutto and melted fontina, leeks, mushrooms, fingerling potatoes and lemon sage

with seasonal vegetables, garlic whipped potatoes and a tarragon mustard sauce

served with roasted beets, caramelized baby cipollini onions, Gorgonzola potatoes au gratin and Grand Marnier Aux Poivre Chianti sauce

served over rosemary olive mashed potatoes, natural reduction, baby carrots and cippolini onions

goat cheese pesto crusted, served with lobster risotto golden chanterelles and 24K genuine gold leaf

served fradiavolo style over linguine (Recommended for two)

with croutons and fresh grated parmesan

baby lettuce with balsamic vinaigrette

in a lemon dressing

Chef's daily creations of excellent local produce

Pan sautéed served over a bed of caponata lemon caper aioli with olive tapenade

served over pomodoro sauce

served with a choice of red or white sauce

stewed in pescatore broth with saffron, fennel star anise, fresh herbs, a touch of tomato and Pinot Grigio wine

with a tomato-white bean ragout

served in Sunday tomato gravy with crispy bruschetta and fresh ricotta

with roasted zucchini, squash, roasted sweet pepper, fontina cheese, baked and topped with a brown hazelnut lemon sauce

served with a trio of sauces: pineapple mignonette, strawberry tequila salsa and bloody Rosemary Vodka Sauce

Salmon Gravlax cured in fresh herbs and spices served over mango carpaccio, micro arugula, cracked black peppercorn and extra virgin olive oil

rubbed with extra virgin olive oil and shaved parmesan

in tomato sauce topped with fresh mozzarella

napped with fresh tomato puree

tossed in a basil pesto

with broccoli rabe, sweet sausage, garlic and e.v. olive oil

Pancetta, onions, pecorino and egg yolk

with an array of vegetables

roasted peppers, scallions, olives oil and garlic

sautéed in garlic, olive oil and parsley

sautéed with garlic, fresh tomato basil

in a pink tomato sauce finished with parmesan cheese

cooked in sage scented duck broth, plum tomato and finished with parmesan cheese

Penne or Linguini

with sautéed spinach

served with grape tomato vinaigrette and grilled Italian vegetables

surrounding risotto mantecato topped with mango relish in flat parsley puree

with grilled vegetables, goat cheese napoleon and artichoke in a white wine sauce

with lemon-white wine butter sauce

corn-crusted polenta cake and black currant sauce

with prosciutto and melted fontina, leeks, mushrooms, fingerling potatoes and lemon sage

with seasonal vegetables, garlic whipped potatoes and a tarragon mustard sauce

served over rosemary olive mashed potatoes, natural reduction, baby carrots and cippolini onions

served fradiavolo style over linguine (Recommended for two)

with croutons and fresh grated parmesan

baby lettuce with balsamic vinaigrette

in a lemon dressing

Chef's daily creations of excellent local produce

Spontanee Du Jour

Lightly Breaded

Breaded And Sautéed In Anchovy Sauce

With Pine Nuts, Raisins, Roasted Tomato Sauce And Grated Parmigiano-Riggiano

Topped With Roasted Peppers, Zucchini And Melted Fontina

Roasted Peppers, Fresh Tomatoes Basil

Steamed In A Light Tomato Fresh Sauce Basil Broth

Breaded Calamari With A Marinara

In Tomato Sauce Topped With Fresh Mozzarella

With Roasted Peppers, Fresh Tomatoes, Scallions, Shaved Pecorino Cheese

Tossed In A Basil Pesto, Garlic E.V. Olive Oil

With Broccoli Rabe, Sweet Sausage

Pancetta, Onions, Pecorino And Egg Yolk

In A Pink Tomato Sauce Finished With Parmesan Cheese

With An Array Of Vegetables

Cooked In Sage-Scented Duck Broth, Plum Tomato Finished With Parmesan

Roasted Peppers, Scallions, Olive Oil Garlic

Parmesan Cream Sauce

Sautéed In Garlic, Olive Oil And Parsley

Penne or Linguine

With Croutons And Fresh Grated Parmesan

Baby Lettuce With Balsamic Vinaigrette

Served Over Linguini

Served With Spaghetti Fresh Tomato Sauce

With Vegetable Ratatouille Napped In Garlic Olive Oil

With Prosciutto And Melted Fontina Cheese, Leeks, Mushrooms, Fingerling Potatoes And Lemon Sage

Over Grilled Vegetables

With Fresh Mixed Vegetables

Served With Cabbage Slaw Balsamic, Onion Stew

Finished With Barolo Wine Sauce And Seasonal Vegetables

Surrounding Risotto Mantecato Topped With Mango Relish In A Flat Parsley Puree

Served With Broccoli Rabe, White Beans And Baby Carrots

With Grilled Vegetables, Goat Cheese, Napoleon And An Artichoke Wine Sauce

With Portobello, Red Peppers, Polenta And Herb Pesto Sauce

With Lemon White Wine Butter Sauce

with roasted potatoes in Barolo wine sauce

Sautéed In Garlic Extra Virgin Olive Oil

Sautéed In Garlic Extra Virgin Olive Oil