Authentic Italian Cuisine
Crispy calamari, potato strings, banana peppers with tartar sauce and spicy marinara.
Roasted red peppers, artichoke hearts, marinated olives, imported assorted Italian cheese and cured meats.
Pan Seared Scallops
roasted sweet corn salad, Port wine Beurre Rouge, dressed with a truffle vinaigrette.
Grilled sourdough topped with eggplant tapenade, goat cheese and cherry tomatoes.
Crisp romaine, parmesan and croutons tossed in Caesar dressing.
Chorizo sausage, cherry tomatoes and arugula in a garlic white wine sauce.
Sauteed with sliced garlic, hot pepper flakes and extra virgin olive oil.
With your choice of red sauce, white wine sauce or fra diavolo.
Hand crafted burrata cheese, vine ripe tomatoes, basil and extra virgin olive oil.
9.95 – Add prosciutto 14.95
Mixed field greens with cherry tomatoes and parmesan in a balsamic vinaigrette.
House Seafood Specialties
Zuppa di Pesce (for 2)
Calamari or mussels.
Calamari and mussels.
Clams, scallops or shrimp and scallops.
Linguine Frutti di Mare
Mussels, clams, shrimp, scallops, and calamari.
Add lobster at market price
Linguine is served with your choice of sauce:
Red, Pesto, Fra Diavolo (spicy), Scampi,
Pink (Red sauce with a béchamel base).
House Made Spinach and Cheese Ravioli
A blend of ricotta, goat cheese parmesan, spinach, and pine nuts with prosciutto and roasted pepper marinara.
Porcini Mushrooms with Ribbon Noodles
Asparagus, cherry tomatoes, and porcini mushroom in a white wine plum tomato sauce, with a hint of mascarpone.
Ribbon noodles tossed with shrimp and arugula, in pink sauce.
Shrimp and Chicken Ziti with Pesto
Sauteed shrimp and chicken, tossed in our house made basil pesto.
Italian sausage, prosciutto, and fresh peas, in a plum tomato sauce.
A hearty sauce of veal, pork and beef, simmered in plum tomatoes, and finished with a hint of mascarpone cheese.
Linguine Con Broccoli Rabe
Italian mustard greens sauteed with spicy garlic and oil tossed with linguine.
18.95 with shrimp
Hand cut pasta tossed with sauted pancetta, freshly cracked black pepperand finished with egg and parmesan cheese…A Roman Classic.
Capers, anchovies, and olives,
in a plum tomato sauce.
18.95 with shrimp
Open Faced Lobster Ravioli
Pasta sheets layered with lobster, shrimp, scallops, and zucchini in a lobster cream sauce.
Roasted and sliced pork tenderloin, topped with fig demi glaze and prosciutto with a wild mushroom risotto.
Delfino’s 14 oz. Aged Sirloin Au Poivre
Peppercorn crusted sirloin steak topped with roquefort butter. Served with roasted garlic mashed potatoes and seasonal vegetables.
Chicken Au vin Blanc
Statler chicken breast and boneless thigh, braised with bacon lardon, shallots and crimini mushrooms au jus.
Served with brussel sprouts and garlic mashed.
Herb Rubbed Grilled Rack of Lamb
With port wine demi glaze, roasted pepper and haricots verts, root vegetable medley and rosemary roasted potatoes.
Pan Seared Duck Breast and
Confit Duck Leg
With port wine cherry demi glaze, braised red cabbage, parsnip puree and haricots verts.
Veal sallopini stuffed with prosciutto and fontina cheese, sauteed in a butter sage white wine sauce, topped with shrimp. Served with roasted potato and vegetables.
Fresh Fish of the Day
Breaded veal topped with mozzarella cheese and marinara. Served with ziti pasta.
Breaded chicken topped with mozzarella cheese and marinara.
* Menu items and prices are subject to change.