Da Vinci Ristorante

Organic mesclun greens with onions, cucumber, cherry tomatoes, olives, Feta pear vinaigrette.

Romaine hearts tossed in homemade Caesar dressing topped with croutons.

Mozzarella encrusted with Panko and fried. Finished with basil pesto.

Rice balls stuffed with mozzarella cheese and lightly fried. Served with plum tomato sauce and Parmigiano.

Bruschetta bread topped with diced tomatoes and finished with fresh mozzarella and pesto.

Homemade sirloin meatballs with a plum tomatoes sauce

Rhode Island mussels tossed with white wine, cherry tomatoes, olives, and lemon broth.

Charcuterie board with sopressata, mortadella, salami, provolone cheese, fig jam and Gorgonzola.

Fried calamari rings, shrimp, zucchini, cherry peppers served with an aioli sauce

Tossed with red onions, dried blueberries and balsamic. Topped with shaved Asiago.

Red beets and fried goat cheese topped with red beet chutney and shaved almonds.

Sliced and breaded eggplant stuffed with ricotta cheese, lightly fried, and topped with marinara sauce and asiago cheese.

Fresh homemade spaghetti tossed with shrimp, cherry tomatoes and asparagus in a white wine scampi sauce.

Classic Bolognese sauce with homemade rigatoni and shaved parmesan.

Potato dumplings tossed with seasonal wild mushrooms, butter, Truffle oil and finished with shaved Parmigiano.

Mildly spicy red fradiavolo sauce with fresh calamari, shrimp, and mussels.

Basil pesto chicken in a creamy sauce. Finished with Parmigiano.

Four-cheese tortellini tossed with English peas and Prosciutto in a creamy sauce.

Tossed with andouille sausage and mushrooms in a red wine reduction. Finished with Pecorino.

Indian Italian fusion ravioli stuffed with ricotta cheese, English peas and ginger coated in an Indian flavors creamy tomato sauce. Finished with parmesan cheese and curry leaf pistachio pesto.

Sheets of lasagna layered with béchamel Bolognese sauce and parmesan cheese.

Long ribbons of pasta tossed with beef short ribs and a red wine, English peas creamy sauce.

Penne pasta tossed creamy vodka sauce finished with ricotta cheese.

Risotto slowly simmered with shrimp, asparagus and a touch of Mascarpone cheese in white wine sauce.

Panko crusted Bell Evans boneless chicken breast topped with marinara sauce and fresh Italian mozzarella cheese serve with a side of Rigatoni pomodoro.

Veal cutlet cooked to perfection with choice of style served with roasted potatoes and asparagus.

Grilled pork chop with baby potatoes and broccoli finished with orange Grand Marnier sauce.

Pan seared chicken cutlet pounded with layers of sage and Prosciutto. Served with roasted potatoes and spinach in a white wine butter sauce.

Grilled Rack of lamb served with roasted potatoes and string beans. Finished with basil pesto creamy sauce.

Served with a arugula and strawberry cous cous salad with rice wine vinaigrette. Topped with sun dried tomato pesto.

Served with green beans and baby potatoes.

Grilled 10oz sirloin steak served with baby potatoes and spinach finished with a creamy peppercorn sauce.