Ponte Vecchio Restaurant - Old Bridge

4 Shrimp Cocktail, 4 Clams and Oysters on the Half Shell, Sashimi Tuna, Marinated Seafood Salad Garnished with Fresh Crabmeat, and Split 8oz. Lobster Tail

Goat Cheese, Red Onion, Cherry Grape Tomatoes and Balsamic Vinaigrette.

Fresh Florda Rock Shrimp Sauteed in Scampi Sauce with a Touch or Crushed Red Pepper, Garnished with Diced Tomato and Chives

With Vine Ripe Tomatoes and Prosciutto, Extra Virgin Olive Oil and Balsamic Glaze.

Infused with White Truffle Oil and Topped with Herb Bread Crumbs

Served with White Cannellini Bean Salad, Extra Virgin Olive Oil, Capers and Pickled Red Onion.

Tropical Fruit Salsa. Served over Sautéed Spinach.

Sautéed in Olive Oil with Garlic, Light Plum Tomatoes, Fresh Basil. Garnished with Baby Clams, Mussels and Rock Shrimp

with Charred Lemon Brown Buerre Blanc Served over Creamy Lobster Risotto with Asparagus.

18 oz. Veal Loin Chop Topped with Roasted Red Pepper, Portabello Mushroom and Smoked Mozzarella Cheese. Porcini Mushroom Demi-Glaze

Served over Papardella Pasta in Roasted Vegetable Demi-Glaze. Maple Black Pepper Glazed Brussels Sprouts

Topped with Garlic Herb Butter, Crispy Fried Onions, Maple Black Pepper Glazed Brussel Sprouts and Garlic Mashed Potatoes.

50 oz. Tomahawk Steak and one 18 oz. Lobster Tail. Served with Crispy Fried Onions and Lobster Mac & Cheese

Served with Lobster Mac & Cheese and Crispy Fried Onions.

Jumbo Shrimp Served with Cocktail Sauce

Half a Dozen Littlenecks Served with Cocktail Sauce

With Minuet and Cocktail SAuce

Fresh Maryland Crabmeat Served with Mustard Sauce and Cocktail Sauce

Shrimp, Scallops, Calamari and Jumbo Lump Crabmeat marinated in Extra Virgin Olive Oil & Fresh Herbs

Sesame Encrusted Yellow Fin Tuna, Marinated Seaweed Salad, Ginger Soy Sauce.

Shrimp Scampi, Stuffed Mushrooms, Mussels, Clams, Eggplant Rollatini and Shoe String Zucchini

with Red Onion, Virgin Olive Oil, Balsamic Vinegar & Fresh Basil

Baked with Herb Butter, Peppers, Shallots & Bacon

Baked with Fresh Lump Crabmeat Imperial

Crispy Calamari Served with Hot or Sweet Marinara Sauce

One Dozen Clams Sautéed in Olive Oil, Fresh Basil and Plum Tomatoes. (Can be ordered with White Wine Sauce instead)

Prince Edward Island Mussels Sautéed in Olive Oil, Fresh Basil and Plum Tomatoes. (Can be ordered with White Wine Sauce instead)

Thinly Sliced, Fried and Sprinkled with Fresh Grated Romano Cheese

Filled with a Blend of Ricotta and Parmesan Cheese

Served with French Dijon Mustard Sauce

PLEASE CALL THE RESTAURANT DIRECTLY AT 732-607-1650 FOR THE SOUP OF THE DAY BEFORE ORDERING. THANK YOU.

Romaine Lettuce Tossed with Croutons and the Classic Dressing of Olive Oil, Parmesan Cheese, Anchovies and Special Seasonings

Romaine Lettuce, Tomatoes, Cucumbers, Black Kalamata Olives, Feta Cheese and Red Onions.

Boston Bibb Lettuce with Gorgonzola Cheese, Toasted Almonds, Tomatoes and Mushrooms, tossed with a Balsamic Vinaigrette

Baby Greens, Fried Goat Cheese, Fresh Pears, Toasted Pignoli Nuts with Balsamic Vinaigrette

with Chick Peas, Grape Tomatoes, Red Onions and Shaved Parmesan with Lemon Olive Oil Dressing

Mixed Greens with Tomato, Olive, Cucumber and Onion

Saffron Pasta filled with Lobster Meat with Tomato Basil Cream Sauce, garnished with Baby Shrimp.

Shrimp and Lobster Sautéed in Olive Oil, Garlic and White Wine, Garnished with Baby Clams and Mussels over Thin Pasta

Quill shaped Pasta in a Pink Vodka Sauce of Cream, Parmesan Cheese, a Touch of Tomato and Fresh Basil.

Baby Clams sauteed in Olive Oil, Garlic, White Wine and Fresh Basil, Served over Linguini Pasta

Tossed with Sweet Italian Sausage, Broccoli Rabe and Sun Dried Tomatoes. Sautéed with White Wine, Olive Oil and Garlic.

Plum Tomatoes with Fresh Basil over Your Choice of Pasta

Beef, Veal and Pork Ragu finished with Mascarpone Cheese.

Grilled Seasonal Vegetables, White Cannellini Beanss and Baby Greens with Balsamic Glaze.

Filled with a Blend of Ricotta and Parmesan Cheeses, Served with Linguini

Layered with Roasted Peppers, Portabella Mushroom and Smoked Mozzarella with a Porcini Mushroom Sauce

Lightly Breaded Cutlet Topped with Tomato Sauce and Mozzarella Cheese, Served with Linguini

Breast of Chicken Dipped in Flour and Egg then Sauteed in Lemon, Butter and White Wine

Breast of Chicken Sauteed with Marsala Wine, Mushrooms, and Demiglace

Chicken Breast Sauteed in Olive Oil and Garlic with Sweet Cherry Peppers, Onions, Mushrooms, Potatoes and Sausage

Lightly Breaded Cutlet Topped with Tomato Sauce and Mozzarella Cheese, Served with Linguini

Lightly Dipped in Flour and Egg then Sautéed in Lemon, Butter and White Wine

with Mushrooms, Demi-Glaze and Marsala Wine

Breaded Veal Cutlet Topped with Fresh Mozzarella, Arugala and Tomato Salad with Red Onion and Balsamic Dressing

Medallions of Veal Sautéed with Prosciutto, Eggplant, Mushrooms and Mozzarella Cheese in a Marsala Wine Sauce

Served over White Cannelini Beans, Fresh Tomato and Cilantro with Baby Greens and a Roasted Garlic, Lemon Dressing

Grilled Prime Tenderloin of Beef Wrapped in Bacon, topped with Herb Bread Crumbs and finished with a Brandy Demi-Glaze Sauce, rested on a Portabella Mushroom

Rack of Lamb Encrusted with Seasoned Bread Crumbs and Served with a Honey Mint Sauce

10 oz. Filet Mignon topped with Herb Bread Crumbs and Brandy Demi-Glaze Sauce and Broiled 8oz. Lobster Tail with Drawn Butter

16oz. Rib Pork Chop Grilled with Sweet Vinegar Peppers, Onions, Crispy Potatoes and Broccoli Rabe.

Lightly Breaded Cutlet Topped with Tomato Sauce and Mozzarella Cheese, Served with Linguini

Lightly Breadded Pork Chop Topped with Fresh Mozzarella, Arugala and Tomato Salad with Red Onion and Balsamic Dressing

Grilled and Finished with Herb Garlic Butter, Roasted Shallot

Sautéed in a Sauce of Olive Oil, Garlic, Capers, Lemon, Tomato, White Wine and Parsley

Served over Broccoli Rabe with Sundried Tomatoes, Roasted Garlic, Lemon and Tuscan Olive Oil

All Lump Maryland Crabmeat Broiled and Glazed with a Beurre Blanc Sauce

Sautéed in Olive Oil with Garlic, Light Plum Tomatoes, Fresh Basil. Garnished with Baby Clams, Mussels and Rock Shrimp

with Lump Crab Imperial Stuffing

Horseradish Encrusted Salmon Served with a Dijon Mustard Sauce

With a Light Tomato Basil Dressing

A Tantalizing Variety of Seafood - Shrimp, Scallops, Clams, Mussels and Calamari Sauteed in a Spicy Red Sauce and Served on a Bed of Linguini

Sautéed in Olive Oil, Garlic, Herbs and White Wine. Served over Linguini

Lightly Dipped in Flour and Egg then Sautéed in Lemon, Butter and White Wine. Served over Linguini

Gulf Shrimp Sautéed in Olive Oil with Fresh Basil in a Spicy Red Sauce over Linguini

Served Broiled or Stuffed with Crabmeat Imperial.

"Homemade Favorite", Espresso Soaked Ladyfingers Covered with a Mixture of Imported Mascarpone Mousse, Finished with a Dusting of Cocoa Powder

Made with Greek Yogurt, Fresh Berries, and Raspberry Sauce

Layer of Vanilla Sponge Cake and Creamy Coconut Mousse, Covered with Coconut Shavings

Chocolate Candy Bar Bottom, Topped with a Layer of Peanut Butter Ganache and a Mound of Chocolate Mousse.

Vanilla and Chocolate Ice Cream on Oreo Cookie Crust with Fudge Topping and Chopped Walnuts

Rich Chocolate Ice Cream Center Surrounded by Creamy Coconut Ice Crea, Dipped in Bitter Sweet Chocolate and Rolled with Toasted Almonds.

Tahitian Vanilla, Hazelnut and Pistachio

With Homemade Whipped Cream