Nunzio By Chef Michael DeLone

served with Parma prosciutto, baby arugula, and oven-baked pears with extra virgin olive oil and balsamic reduction

Parma prosciutto, soppressata, olives, cheeses, and marinated seasonal vegetables

steamed mussels PEI with spicy marinara sauce, served with garlic bread

baby squid lightly floured and crispy fried, served with spicy marinara sauce

Italian sausage with sautéed broccoli rabe and cannellini beans

golden beets, baby arugula, and goat cheese topped with caramelized shallots

fresh fava beans sauteed with jumbo lump crab meat over romaine hearts with olive oil & lemon

paper thin Angus beef loin with extra virgin olive oil, lemon juice, baby arugula, shaved parmigiano, and crispy long hots drizzled with white truffle oil

sauteed shrimp with cannellini beans, fresh herbs, and baby arugula

grilled Spanish octopus served with Sardinian farro, Roma tomato, and baby arugula in a lemon and extra virgin olive oil dressing

mixed baby greens served with balsamic vinegar and extra virgin olive oil

crispy romaine salad with our classic homemade Caesar dressing and focaccia croutons

homemade potato gnocchi with tomato and basil topped with fresh mozzarella

Half-moon mushroom ravioli tossed with prosciutto, peas, demi-glace, and a touch of cream

braised and pulled rabbit meat in a hunter ragu sauce

linguine tossed with mussels, shrimp, scallops, calamari, garlic, and tomato sauce with a hint of pepper flakes

lobster ravioli in vodka sauce

wide-ribbon pasta tossed in a Bolognese-style meat sauce

angel hair pasta sauteed with sundried and cherry tomatoes, spinach, jumbo lump crabmeat, garlic, and oil

served with linguine marina

served with linguine marinara

traditional pasta & bean soup

classic recipe with crabmeat

sauteed veal medallions with sage and prosciutto in a white wine sauce

veal scaloppine sautéed with artichokes, garlic, and capers in a lemon white wine sauce

sautéed chicken breast topped with spinach, prosciutto, and mozzarella in a white wine demi-glace

sautéed chicken breast with shrimp, jumbo lump crabmeat, and diced tomato in a white wine lemon sauce

grilled herb-crusted salmon and shrimp in a fresh tomato sauce and basil oil

jumbo shrimp marinated with extra virgin olive oil and garlic and broiled with breadcrumbs

crispy puff pastry filled with vanilla custard and seasonal fruits and berries

served with chocolate sauce and raspberry coulis

vanilla and chocolate ice cream truffle dipped in espresso and sambuca

golden pastry shells stuffed with chocolate chips and ricotta cheese

ladyfinger cookies soaked in espresso coffee and rum with mascarpone mousse and cocoa

hot chocolate souffle cake served with vanilla gelato

white and dark chocolate mousse cake with whip cream

vanilla cream puffs with gelato and chocolate sauce

eggless vanilla custard served with caramelized orange and berries

baked and caramelized vanilla custard

seasonal fruits and berries soaked with Limoncello, topped with vanilla gelato and whipped cream

vanilla ice cream with melted Belgian chocolate sauce

coconut, lemon, mango and peach sorbet

tomato, garlic and oil, or butter and parmigiano cheese

wide-ribbon pasta tossed in a Bolognese-style meat sauce

homemade potato gnocchi tossed with tomato sauce and fresh basil

pan-fried breaded chicken cutlets served with french fries

vanilla ice cream served with melted Belgian chocolate sauce

crispy puff pastry filled with vanilla custard and seasonal fruits and berries

served with chocolate sauce and raspberry coulis

vanilla and chocolate ice cream truffle dipped in espresso and sambuca

golden pastry shells stuffed with chocolate chips and ricotta cheese

ladyfinger cookies soaked in espresso coffee and rum with mascarpone mousse and cocoa

hot chocolate souffle cake served with vanilla gelato

white and dark chocolate mousse cake with whip cream

vanilla cream puffs with gelato and chocolate sauce

eggless vanilla custard served with caramelized orange and berries

baked and caramelized vanilla custard

seasonal fruits and berries soaked with Limoncello, topped with vanilla gelato and whipped cream

vanilla ice cream with melted Belgian chocolate sauce

coconut, lemon, mango and peach sorbet

tomato, garlic and oil, or butter and parmigiano cheese

wide-ribbon pasta tossed in a Bolognese-style meat sauce

homemade potato gnocchi tossed with tomato sauce and fresh basil

pan-fried breaded chicken cutlets served with french fries

vanilla ice cream served with melted Belgian chocolate sauce

served with Parma prosciutto, baby arugula, and oven-baked pears with extra virgin olive oil and balsamic reduction

Parma prosciutto, soppressata, olives, cheeses, and marinated seasonal vegetables

steamed mussels PEI with spicy marinara sauce, served with garlic bread

baby squid lightly floured and crispy fried, served with spicy marinara sauce

Italian sausage with sauteed broccoli rabe and cannellini beans

paper thin Angus beef loin served with extra virgin olive oil, lemon juice, baby arugula, shaved parmigiano, crispy long hots drizzled with white truffle oil

sauteed shrimp with cannellini beans, fresh herbs, and baby arugula

golden beets, baby arugula, and goat cheese topped with caramelized

mixed greens served with grilled shrimp, scallops and calamari in a balsamic vinaigrette

marinated and grilled fillet of salmon with baby greens balsamic vinaigrette

grilled Spanish octopus served with Sardinian farro, Roma tomato, and baby arugula in a lemon and extra virgin olive oil dressing

mixed baby greens served with balsamic vinegar and extra virgin olive oil

crispy romaine salad with our classic homemade Caesar dressing and focaccia croutons

homemade potato gnocchi with tomato and basil and topped with fresh mozzarella

braised and pulled rabbit meat in a hunter ragu sauce

linguine tossed with mussels, shrimp, scallops, calamari, garlic, and tomato sauce with a hint of pepper flakes

lobster ravioli in vodka sauce

wide-ribbon pasta tossed in a meat sauce Bolognese-style

angel hair pasta sauteed with sundried and cherry tomatoes, spinach, jumbo lump crabmeat, garlic, and oil

veal scaloppine sautéed with artichokes, garlic, and capers in a lemon white wine sauce

sauteed chicken breast with shrimp, jumbo lump crabmeat, and diced tomato in a white wine lemon sauce

grilled herb-crusted salmon and shrimp in a fresh tomato sauce and basil oil

jumbo shrimp marinated with extra virgin olive oil and garlic, and broiled with breadcrumbs

served with linguine marina

served with linguine marinara

traditional pasta bean soup

classic recipe

served with Parma prosciutto, baby arugula, and oven-baked pears with extra virgin olive oil and balsamic reduction

Parma prosciutto, soppressata, olives, cheeses, and marinated seasonal vegetables

steamed mussels PEI with spicy marinara sauce, served with garlic bread

baby squid lightly floured and crispy fried, served with spicy marinara sauce

Italian sausage with sautéed broccoli rabe and cannellini beans

golden beets, baby arugula, and goat cheese topped with caramelized shallots

fresh fava beans sauteed with jumbo lump crab meat over romaine hearts with olive oil lemon

paper thin Angus beef loin with extra virgin olive oil, lemon juice, baby arugula, shaved parmigiano, and crispy long hots drizzled with white truffle oil

sauteed shrimp with cannellini beans, fresh herbs, and baby arugula

grilled Spanish octopus served with Sardinian farro, Roma tomato, and baby arugula in a lemon and extra virgin olive oil dressing

mixed baby greens served with balsamic vinegar and extra virgin olive oil

crispy romaine salad with our classic homemade Caesar dressing and focaccia croutons

homemade potato gnocchi with tomato and basil topped with fresh mozzarella

Half-moon mushroom ravioli tossed with prosciutto, peas, demi-glace, and a touch of cream

braised and pulled rabbit meat in a hunter ragu sauce

linguine tossed with mussels, shrimp, scallops, calamari, garlic, and tomato sauce with a hint of pepper flakes

lobster ravioli in vodka sauce

wide-ribbon pasta tossed in a Bolognese-style meat sauce

angel hair pasta sauteed with sundried and cherry tomatoes, spinach, jumbo lump crabmeat, garlic, and oil

served with linguine marina

served with linguine marinara

traditional pasta bean soup

classic recipe with crabmeat

sauteed veal medallions with sage and prosciutto in a white wine sauce

veal scaloppine sautéed with artichokes, garlic, and capers in a lemon white wine sauce

sautéed chicken breast topped with spinach, prosciutto, and mozzarella in a white wine demi-glace

sautéed chicken breast with shrimp, jumbo lump crabmeat, and diced tomato in a white wine lemon sauce

grilled herb-crusted salmon and shrimp in a fresh tomato sauce and basil oil

jumbo shrimp marinated with extra virgin olive oil and garlic and broiled with breadcrumbs

crispy puff pastry filled with vanilla custard and seasonal fruits and berries

served with chocolate sauce and raspberry coulis

vanilla and chocolate ice cream truffle dipped in espresso and sambuca

golden pastry shells stuffed with chocolate chips and ricotta cheese

ladyfinger cookies soaked in espresso coffee and rum with mascarpone mousse and cocoa

hot chocolate souffle cake served with vanilla gelato

white and dark chocolate mousse cake with whip cream

vanilla cream puffs with gelato and chocolate sauce

eggless vanilla custard served with caramelized orange and berries

baked and caramelized vanilla custard

seasonal fruits and berries soaked with Limoncello, topped with vanilla gelato and whipped cream

vanilla ice cream with melted Belgian chocolate sauce

coconut, lemon, mango and peach sorbet

tomato, garlic and oil, or butter and parmigiano cheese

wide-ribbon pasta tossed in a Bolognese-style meat sauce

homemade potato gnocchi tossed with tomato sauce and fresh basil

pan-fried breaded chicken cutlets served with french fries

vanilla ice cream served with melted Belgian chocolate sauce

served with Parma prosciutto, baby arugula, and oven-baked pears with extra virgin olive oil and balsamic reduction

Parma prosciutto, soppressata, olives, cheeses, and marinated seasonal vegetables

steamed mussels PEI with spicy marinara sauce, served with garlic bread

baby squid lightly floured and crispy fried, served with spicy marinara sauce

Italian sausage with sauteed broccoli rabe and cannellini beans

paper thin Angus beef loin served with extra virgin olive oil, lemon juice, baby arugula, shaved parmigiano, crispy long hots drizzled with white truffle oil

sauteed shrimp with cannellini beans, fresh herbs, and baby arugula

golden beets, baby arugula, and goat cheese topped with caramelized

mixed greens served with grilled shrimp, scallops and calamari in a balsamic vinaigrette

marinated and grilled fillet of salmon with baby greens & balsamic vinaigrette

grilled Spanish octopus served with Sardinian farro, Roma tomato, and baby arugula in a lemon and extra virgin olive oil dressing

mixed baby greens served with balsamic vinegar and extra virgin olive oil

crispy romaine salad with our classic homemade Caesar dressing and focaccia croutons

homemade potato gnocchi with tomato and basil and topped with fresh mozzarella

braised and pulled rabbit meat in a hunter ragu sauce

linguine tossed with mussels, shrimp, scallops, calamari, garlic, and tomato sauce with a hint of pepper flakes

lobster ravioli in vodka sauce

wide-ribbon pasta tossed in a meat sauce Bolognese-style

angel hair pasta sauteed with sundried and cherry tomatoes, spinach, jumbo lump crabmeat, garlic, and oil

veal scaloppine sautéed with artichokes, garlic, and capers in a lemon white wine sauce

sauteed chicken breast with shrimp, jumbo lump crabmeat, and diced tomato in a white wine lemon sauce

grilled herb-crusted salmon and shrimp in a fresh tomato sauce and basil oil

jumbo shrimp marinated with extra virgin olive oil and garlic, and broiled with breadcrumbs

served with linguine marina

served with linguine marinara

traditional pasta & bean soup

classic recipe

served with Parma prosciutto, baby arugula, and oven-baked pears with extra virgin olive oil and balsamic reduction

Parma prosciutto, soppressata, olives, cheeses, and marinated seasonal vegetables

steamed mussels PEI with spicy marinara sauce, served with garlic bread

baby squid lightly floured and crispy fried, served with spicy marinara sauce

Italian sausage with sautéed broccoli rabe and cannellini beans

golden beets, baby arugula, and goat cheese topped with caramelized shallots

fresh fava beans sauteed with jumbo lump crab meat over romaine hearts with olive oil & lemon

paper thin Angus beef loin with extra virgin olive oil, lemon juice, baby arugula, shaved parmigiano, and crispy long hots drizzled with white truffle oil

sauteed shrimp with cannellini beans, fresh herbs, and baby arugula

grilled Spanish octopus served with Sardinian farro, Roma tomato, and baby arugula in a lemon and extra virgin olive oil dressing

mixed baby greens served with balsamic vinegar and extra virgin olive oil

crispy romaine salad with our classic homemade Caesar dressing and focaccia croutons

homemade potato gnocchi with tomato and basil topped with fresh mozzarella

Half-moon mushroom ravioli tossed with prosciutto, peas, demi-glace, and a touch of cream

braised and pulled rabbit meat in a hunter ragu sauce

linguine tossed with mussels, shrimp, scallops, calamari, garlic, and tomato sauce with a hint of pepper flakes

lobster ravioli in vodka sauce

wide-ribbon pasta tossed in a Bolognese-style meat sauce

angel hair pasta sauteed with sundried and cherry tomatoes, spinach, jumbo lump crabmeat, garlic, and oil

served with linguine marina

served with linguine marinara

traditional pasta & bean soup

classic recipe with crabmeat

sauteed veal medallions with sage and prosciutto in a white wine sauce

veal scaloppine sautéed with artichokes, garlic, and capers in a lemon white wine sauce

sautéed chicken breast topped with spinach, prosciutto, and mozzarella in a white wine demi-glace

sautéed chicken breast with shrimp, jumbo lump crabmeat, and diced tomato in a white wine lemon sauce

grilled herb-crusted salmon and shrimp in a fresh tomato sauce and basil oil

jumbo shrimp marinated with extra virgin olive oil and garlic and broiled with breadcrumbs