RESTAURANT MENU
LUNCH: TUESDAY – FRIDAY 11:30AM – 2PM | DINNER: TUESDAY – SATURDAY 5PM – 8:30PM (LAST SEATING)
Full menu available in our Bar & Lounge all day.
JUMP TO SECTION
Antipasti | Zuppe | Insalate | Pasta Fresche | Pasta Secca | Pesce | Carne | Contorni | Dessert
antipasti
APPETIZERS
| Warm Artisan Bread Homemade “PANE”, baked to order, warm artisan Bread | 10 |
| Fried Mozzarella Breaded and fried fresh Mozzarella with Tomato sauce | 18 |
| *Ahi Tuna Crudo Ahi Tuna Crudo with pickled Vegetables and Micro-Arugula drizzled with Citrus-Extra-Virgin Olive Oil | 29 |
| Grilled Spanish Octopus Grilled Spanish Octopus with Asparagus, roasted Tomatoes, and Kalamata-style Olives drizzled with Lemon sauce on Ciabatta crostini | 30 |
| Hudson Canyon Wild-Caught Sea Scallops Wild-Caught, fresh sea Scallops drizzled with a Lemon-Butter sauce on a bed of Puff Pastry and braised, creamy Leaks | 42 |
| Crab Cakes Crispy Maryland-style Crab cakes with Honey-Mustard dressing | 29 |
| Fried Calamari & Shrimp Antonio Crispy Calamari and Shrimp with a side of spicy, fresh Tomato sauce | 29 |
| Charcuterie Platter A fine selection of cured Meats, Cheese and accompaniments | 25/37 |
| Meatballs Meatballs, fresh Tomato sauce, grilled Ciabatta | 22 |
zuppe
SOUP
| Cup/Bowl | |
| Minestrone (Plant-Based, Gluten-Free) Vegetable Broth and fresh Vegetables | 9/12 |
| Pasta E Fagioli (Plant-Based) Vegetable Broth, Cannellini Beans and small tube-shaped Pasta | 10/13 |
| Cup/Bow |
| Creamy Mushroom (Plant-Based, Gluten-Free) Creamy Mushroom and fresh Herbs | 10/13 |
| Chicken Noodle Chicken Broth, Chicken, fresh Vegetables and Noodles | 10/13 |
insalate
SALAD
| Andrea Chopped Romaine, Cucumbers, Avocado, Tomatoes, Cannellini Beans, and Radicchio with crumbled Blue Cheese in a Lemon dressing | 16 |
| Panevino Mixed Green Mixed field Greens, Avocado, Hearts of Palm and Cherry Tomatoes in a Balsamic vinaigrette | 14 |
| Caprese Sliced Tomatoes, fresh Mozzarella and Basil with Extra-Virgin Olive Oil | 18 |
| Pear & Gorgonzola Diced Pears, Arugula, caramelized Walnuts, Gorgonzola, Belgian Endive, and Radicchio in a Lemon dressing | 17 |
| Caesar Hearts of Romaine in a classic Caesar dressing, shaved Parmesan, and homemade Croutons ($6 supplement for grilled Chicken) | 16 |
| Turkey Cobb Roasted Turkey Breast, Avocado, hard-boiled Eggs, Lettuce, Blue Cheese, Bacon, and Tomatoes drizzled with Ranch dressing | 18 |
| **Caesar (Plant-Based) Hearts of Romaine in a Caesar dressing with homemade “Parmesan Cheese”, diced Tomatoes and Croutons (oil-free, and gluten-free without Croutons) | 15 |
daily specials
Thursday, November 14
| Grilled Blue Point Oysters Half-dozen grilled Blue Point Oysters dusted with fresh Herbs, Garlic and Parmigiano Reggiano | 28 |
| Smoked Duck Carpaccio Thinly sliced house-smoked Duck breast with Arugula and shaved Parmigiano Reggiano drizzled with Orange dressing | 28 |
| Scottish Salmon Saltimbocca Fresh, pan-seared Scottish Salmon layered with Parma Prosciutto and Sage in a Lemon-Butter sauce on a bed of Shrimp-mashed Potatoes | 48 |
pasta fresca
HOMEMADE PASTA
| Ravioli Four Cheese Homemade Ravioli filled with Ricotta, Provolone, Gorgonzola, and Mozzarella in a creamy Vodka-Tomato sauce and homemade Italian Sausage | 33 |
| Ravioli Shrimp & Scallops Homemade Ravioli filled with Shrimp, Scallops, and Leeks in a creamy Lobster-Bisque sauce | 37 |
| Tagliatelle Wild Boar Ragú Homemade wide Fettuccini with braised Wild Boar ragú and Mascarpone Cheese | 37 |
| Ravioli Butternut Squash & Chicken Homemade Ravioli filled with Butternut Squash and roasted Chicken Breast in a Butter-Sage sauce | 34 |
| Fettuccini Blackened Shrimp Homemade Lemon Fettuccini with blackened Shrimp in a creamy Parmesan Sauce | 36 |
| Tagliatelle Short Rib Mario’s Style Homemade wide Fettuccini with slowly braised short Ribs in a red Wine and fresh Tomato sauce | 37 |
| Lasagna Bolognese Layers of homemade Pasta with traditional Bolognese meat ragù, fresh Tomato sauce, and Béchamel | 36 |
| Cavatelli & New York Strip Ricotta Cavatelli with New Zealand grass-fed New York Strip in a creamy Mushroom and Parmesan Sauce | 37 |
| **Vincenzo’s Organic “Ricotta" & Spinach Ravioli (Plant-Based) Homemade Spinach Ravioli filled with organic “Ricotta” and chopped Walnuts, in a creamy Vodka-Tomato sauce (***oil-free) | 33 |
pasta secca e risotto
DRY PASTA & RISOTTO
| Penne Vodka Penne in a creamy Vodka-Tomato sauce | 30 |
| Spaghetti Bolognese Spaghetti with traditional Bolognese meat ragù and Parmesan | 34 |
| Angel Hair Pomodoro Angel Hair with Tomatoes, Basil, Garlic and Extra-Virgin Olive Oil | 26 |
| Linguini Seafood Linguini with Shrimp, Scallops, Clams, New Zealand Green-Lipped Mussels, Garlic, white Wine and a touch of lightly spicy Tomato sauce | 38 |
| Fusilloni & Sausage Jumbo spirals with homemade Sausage, Peas, Mascarpone & Parmesan in a light Tomato sauce | 35 |
| **Conchiglie Gorgonzola & Pistachios Large Shells in a creamy Gorgonzola Cheese sauce with toasted Pistachios | 35 |
| Organic Quinoa Pasta & Creamy Mushroom Sauce (Plant-Based, Gluten-Free) Gluten-free organic Quinoa Pasta in a creamy “parmesan cheese”, mixed Mushroom and Thyme sauce with roasted Tomatoes, and Kalamata-Style Olives (***oil-free) | 33 |
| Shrimp & Scallop Risotto Sautéed Shrimp and Scallop Risotto in a lightly spicy fresh Tomato sauce | 38 |
pesce
FISH
| *Grilled Scottish Salmon Grilled Scottish Salmon with roasted Potatoes and seasonal Vegetables drizzled with Lemon-Parsley sauce | 43 |
| Hudson Canyon Wild-Caught Sea Scallops Wild-caught, fresh sea Scallops drizzled with Lemon-Butter sauce on a bed of Puff Pastry and braised, creamy Leaks | 68 |
| *Assorted Grilled Fish Grilled Lobster, Salmon, Shrimp, Scallops, Tuna, and Chilean Seabass on a bed of sautéed Spinach and roasted Potatoes drizzled with Lemon sauce | 62 |
| *Ahi Tuna Seared-rare Ahi Tuna crusted with Sesame Seeds on a bed of Shrimp-mashed Potatoes, baby Carrots, and sautéed Spinach drizzled with Soy and Wasabi sauce | 46 |
| Mediterranean Branzino Two pan-seared Mediterranean Seabass filets in a Lemon-Butter & Caper sauce with Parsley-mashed Potatoes | 44 |
| Chilean Seabass Roasted Chilean Seabass dusted with Breadcrumbs on a bed of grilled Zucchini, and Cherry Tomatoes in a fresh Herb and Lemon-white Wine sauce | M.P. |
carne
MEAT
| Chicken & Artichokes Roasted bone-in Chicken Breast with marinated and sautéed Artichokes in Lemon-Butter sauce on a bed of Spinach mashed Potatoes | 38 |
| Chicken Piccata Pan seared Chicken Breast in a Lemon-Butter and Caper sauce on a bed of roasted Potatoes | 37 |
| Trinity Ossobuco Three petite braised Veal Shanks in a red Wine reduction sauce with Yukon Gold mashed Potatoes | 47 |
| Veal Piccata Veal scaloppini in a Lemon-Butter, Caper and Parsley sauce with sautéed Spinach, and roasted Potatoes | 45 |
| Kurobuta Pork Chop Roasted 12oz. bone-in Kurobuta Pork Chop in a creamy brandy-green Peppercorn sauce with roasted Potatoes | 43 |
| *Filet Mignon Roasted, certified Piedmontese Filet Mignon on a bed of Corn-mashed Potatoes in a Porcini, Shiitake, and Button Mushroom sauce | 57 |
| *Grilled Bone-in Rib Eye Grilled 22oz. bone-in Black Angus Rib Eye with grilled Vegetables | 68 |
contorni
SIDES
| Sautéed Spinach | 12 |
| Sautéed Mushrooms | 12 |
| Sautéed Mixed Vegetables | 12 |
| Grilled Asparagus | 12 |
| Creamy Corn | 12 |
| Roasted Potatoes | 12 |
| Homemade Mashed Potatoes | 12 |
dolci
DESSERT
| Chocolate Lava Cake Chocolate Lava Cake with Chocolate Gelato | 13 |
| Tiramisù Espresso soaked Sponge Cake layered with Mascarpone, dusted with Cocoa powder | 13 |
| Vincenzo’s Decadent Chocolate Pudding (Plant-Based, Gluten-Free) Fat-Free Cocoa creamy Chocolate Pudding with fresh Strawberries | 13 |
| **Chocolate Gelato & Almond Milk (Plant-Based, Gluten-Free) Organic Chocolate Gelato, warm organic Almond Milk, dried Cranberries, toasted Almonds | 13 |
| **Pistachio & Hazelnut Tartufo Pistachio Gelato Semi-Freddo with Hazelnut and Pistachio Pralines | 13 |
| Panevino Trio Tasting trio of Crème Brûlée, Tiramisù, and Lemon Pastry Cream Napoleon | 13 |
| Strawberry Napoleon Puff Pastry layered with Lemon Pastry Cream and fresh Strawberries | 13 |
| New York-style Cheesecake Creamy Cheesecake drizzled with Raspberry sauce | 13 |
| Crème Brûlée Traditional Madagascar Vanilla Crème Brûlée | 13 |
| Ricotta Cannoli Traditional Cannoli filled with Ricotta and Chocolate Chips | 13 |
| **Lemon Custard Pie Pie Crust filled with Lemon Custard sprinkled with Pine-Nuts and Almonds | 13 |
| Gelati & Sorbets Assortment of Chef’s daily selections | 13 |
| **Chocolate & Hazelnut Temptation Dark Chocolate Fondant Cake layered with Chocolate & Hazelnut Cream | 13 |
| **Tri-Color Spumoni Ball-Shaped Dark Chocolate Shell filled with Chocolate, Pistachio and Strawberry Gelato | 13 |
*Consuming raw or undercooked Meat, Poultry, Seafood, Shellstock or Eggs may increase your risk of foodborne illness. Please note that all foods are prepared in a kitchen utilizing milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans and other foods that have been identified to cause food allergies in sensitive individuals. ** Contains nuts or seeds. *** Produced in a facility that handles wheat, soy and oil.
