* Menu items and prices are subject to change.
Antipasti
Italian Antipasto
With imported assorted cheese and cured meats, roasted red peppers, artichoke hearts and marinated olives.
16
Bruschetta
Grilled sourdough topped with eggplant tapenade, goat cheese and cherry tomatoes.
11
Caesar Salad
Crisp romaine, parmesan and croutons tossed in Caesar dressing.
9
Broccoli Rabe
Sauteed with sliced garlic, hot pepper flakes and extra virgin olive oil.
11
Steamed Mussels
With your choice of red sauce, white sauce or fra diavolo.
12
Caprese
Hand crafted burrata cheese, vine ripe tomatoes, basil and extra virgin olive oil.
11 – Add prosciutto 15
House Salad
Cherry tomatoes and parmesan in a balsamic vinaigrette.
8
House Seafood Specialties
Zuppa di Pesce (for 2)
55
Linguine
With calamari or mussels
16
With clams, scallops or shrimp or any combinations.
20
Linguine Frutti di Mare
Mussels, clams, shrimp, scallops, and calamari.
23
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).
Pasta
House Made Pumpkin Ravioli
Made with roasted pumpkin and cheese with brown butter sage and cream sauce.
20
Porcini Mushrooms with Ribbon Noodles
Asparagus, cherry tomatoes, white wine and porcini mushroom in a plum tomato sauce, with a hint of mascarpone.
19
with shrimp
21
Pappardelle
Ribbon noodles tossed with onion, shrimp and arugula, in pink sauce.
21
Shrimp and Chicken Ziti with Pesto
Sauteed shrimp and chicken, tossed in our house made basil pesto.
21
Calamarata Amatriciana
Tube pasta with guanciale, onion, plum tomato, basil, cracked pepper and parmesan cheese.
20
Bolognese
A hearty sauce of veal, pork and beef, simmered in plum tomatoes, and finished with a hint of mascarpone cheese.
20
Linguine Con Broccoli Rabe
Italian mustard greens sauteed with roasted tomato, spicy garlic and oil tossed with linguine.
17
with Tony’s sausage or shrimp
21
Linguine Con Polpette
Meatballs made with ground beef and pork, blended with bread crumbs cheese and herbs simmered in our tomato sauce served over linguine.
20
with a Tony’s sausage
23
Open Faced Lobster Ravioli
Pasta sheets layered with lobster, shrimp, scallops, and zucchini in a lobster cream sauce.
23
Entrées
Figgy Piggy
Roasted and sliced pork tenderloin, topped with fig demi glaze and prosciutto with a wild mushroom risotto.
25
Delfino’s Aged Sirloin Au Poivre
Peppercorn crusted sirloin steak topped with roquefort butter. Served with roasted garlic mashed potatoes and seasonal vegetables.
31
Roasted Chicken Au vin Blanc
Statler chicken breast and boneless thigh, braised with bacon lardon, shallots and crimini mushrooms au jus.
Served with veg and mashed potatoes.
22
Herb Rubbed Grilled Rack of Lamb
With port wine cherry demi glaze, roasted red pepper and haricots verts, baby carrots and rosemary roasted potatoes.
29
Pan Seared Duck Breast and
Confit Duck Leg
Braised red cabbage, seasonal vegetables port wine cherry demi glaze.
26
Veal Saltimbocca
Veal scallopini stuffed with prosciutto and fontina cheese, sautéed in a butter sage white wine sauce, topped with shrimp. Served with roasted potato and vegetables.
25
Fresh Fish of the Day
Market Price
Veal Parmigiana
Breaded veal topped with mozzarella cheese and marinara. Served with penne pasta.
22
Chicken Parmigiana
Breaded chicken topped with mozzarella cheese and marinara. Served with penne pasta.
19
* Menu items and prices are subject to change.