Ronnie Grisanti's

A famous blend of Italian meats, spinach and herbs. Toasted and served with Tuscan gravy.

A mascarpone and goat cheese fondue topped with rustic pomodoro sauce. Accompanied by warm focaccia.

Sizzled until crisp. Accompanied by pomodoro sauce and lemon aioli.

Three traditional meatballs in rustic pomodoro sauce with ricotta salata.

Sesame seed and black pepper encrusted Ahi carpaccio served in a basil sesame vinaigrette. Topped with fried oysters and spicy aioli.

Fresh colossal shrimp served with a trio of sauces: cocktail, remoulade and lemon aioli.

A rustic Italian loaf with garlic, butter and Parmigiano-Reggiano. Served with olive oil, balsamic vinegar and pesto sauce.

Our signature Chianti vinaigrette on mixed greens with Parmigiano-Reggiano, Roma tomatoes, red onions, garlic croutons and pepperoncini.

Garlic and white anchovy dressing with garlic croutons and Parmigiano-Reggiano.

Chopped greens with Roma tomatoes, gorgonzola, black olives, mortadella, salami, capicola, red onions and pepperoncini with signature Chianti vinaigrette.

A baby iceberg wedge topped with bacon, red onions and sweet grape tomatoes. Served in creamy gorgonzola.

A dome-shaped bundle of creamy burrata and prosciutto on a bed of heirloom tomato, arugula and roasted red pepper salad.

Topped with butter-poached Maine lobster and chopped asparagus.

Lobster, applewood smoked bacon, mozzarella, Roma tomatoes, spinach and sriracha aioli.

Pepperoni, sausage, mozzarella, mushrooms, black olives and red onions.

Italian spinach, Alfredo sauce, grilled balsamic chicken, tri-color peppers and mozzarella.

Grilled balsamic chicken, ricotta salata, pesto, red onions and mushrooms.

Melted mozzarella, Roma tomatoes and sharp basil accents.

Served al dente, in traditional Tuscan gravy.

The best of both. Spaghetti and ravioli, served in tradtional Tuscan gravy.

Handmade and stuffed with a famous blend of Italian meats, herbs and spinach. Served in traditional Tuscan gravy.

Oven baked and densely layered with sausage, beef, herbs and whipped ricotta salata.

Tube pasta filled with sausage, tender beef, spinach and mozzarella. Served in traditional Tuscan gravy.

Plump shrimp sauteed in garlic and butter, tossed with white button mushrooms and white pepper. Served over vermicelli with Parmigiano-Reggiano.

Hand-shaped tortellini of mortadella, prosciutto and veal in a light creme and veal demi-glace. Accompanied by zucchini, squash and carrots.

Delicately battered eggplant, fried until tender. Baked in mozzarella and served with Parmigiano-Reggiano and pomodoro sauce.

Fettuccine with a smooth and rich Alfredo sauce.

Lightly breaded chicken cutlets baked in a blanket of mozzarella and served with pomodoro sauce.

A 14-ounce double bone-in Duroc chop, grilled and served with an Amarena cherry demi glace. Accompanied by garlic roasted fingerling potatoes.

Garlic encrusted, bacon wrapped and stuffed with gorgonzola. Served with sauteed mushrooms.

Served with sauteed mushrooms.

A 16-oz New York strip, seasoned with rosemary, thyme, Kosher salt, ground black pepper and extra virgin olive oil. Sliced and served with sauteed mushrooms.

Herb-roasted chicken ravioli in a light creme sauce. Served with cremini mushrooms, spinach and a balsamic drizzle.

Handmade rigatoni pasta served with sausage and peppers in a spicy pomodoro sauce.

Wild salmon in a ginger and sparkling citrus white balsamic glaze. Served over asparagus with a drizzle of blood orange balsamic vinegar.

Grilled Ahi with fried capers, olives and mushrooms. Served over spaghetti al nero di seppia, cuttlefish black ink.

Chicken breast stuffed with smoked mozzarella and prosciutto, pan-seared and sauteed with artichokes, cremini mushrooms, white wine and olive oil. Served with risotto with Parmigiano-Reggiano.

Lightly breaded and fried veal scallopini topped with mozzarella and pomodoro sauce. Accompanied by risotto with Parmigiano-Reggiano.

Nicki's veal, lightly breaded and pan-fried. Served in a lemon beurre blanc and accompanied by risotto with Parmigiano-Reggiano.

Veal medallions lightly sauteed in white wine, lemon and capers. Accompanied by risotto with Parmigiano-Reggiano.

Pan-seared veal medallions in a Marsala sauce with mozzarella, crispy prosciutto, mushrooms and fresh fried sage. Accompanied by risotto with Parmigiano-Reggiano.