A famous blend of Italian meats, spinach and herbs. Toasted and served with Tuscan gravy.

A mascarpone and goat cheese fondue topped with rustic pomodoro sauce. Accompanied by warm focaccia.

Sizzled until crisp. Accompanied by Pomodoro sauce and lemon aioli.

Three traditional meatballs in rustic Pomodoro sauce with ricotta salata.

Sesame seed and black pepper encrusted Ahi carpaccio served in a basil sesame vinaigrette. Topped with fried oysters and spicy aioli.

Fresh colossal shrimp served with a trio of sauces: cocktail, remoulade and lemon aioli.

A rustic Italian loaf with garlic, butter and Parmigiano-Reggiano served with olive oil, balsamic vinegar and pesto.

Garlic and white anchovy dressing with garlic croutons and Parmigiano-Reggiano.

Our Signature Chianti Vinaigrette on mixed greens with Parmigiano-Reggiano, Roma tomatoes, red onions, garlic croutons and pepperoncini.

Chopped greens with Roma tomatoes, Gorgonzola, black olives, mortadella, salami, capicola, red onions and pepperoncini with Signature Chianti Vinaigrette.

A baby Iceberg wedge topped with bacon, red onions and sweet grape tomatoes. Served in creamy Gorgonzola dressing.

A dome-shaped bundle of creamy burrata and prosciutto on a bed of heirloom tomato, arugula and roasted red pepper salad.

Asparagus bisque topped with butter-poached Maine lobster.

Asparagus bisque topped with butter-poached Maine lobster.

Lobster, bacon, mozzarella, tomatoes, spinach, and sriracha aioli

Pepperoni, sausage, mozzarella, mushrooms, olives and red onions.

Spinach, Alfredo sauce, chicken, tri-color peppers and mozzarella

Chicken, ricotta, pesto, red onions and mushrooms

mozzarella, tomatoes and basil

Hand-shaped tortellini of mortadella, prosciutto and veal in a light creme and veal demi-glace. Accompanied by zucchini, squash and carrots.

Fettuccine in a smooth and rich Alfredo sauce.

Lightly breaded chicken cutlets baked in a blanket of mozzarella and served with Pomodoro sauce and Parmigiano-Reggiano.

Densely layered with sausage, tender beef, Italian herbs and whipped ricotta.

Handmade and filled with a famous blend of Italian meats, spinach and herbs. Served in Tuscan gravy.

The best of both, spaghetti and ravioli served in Tuscan gravy.

Plump shrimp sauteed in garlic and butter, tossed with white button mushrooms and white pepper. Served over vermicelli with Parmigiano-Reggiano.

Delicately battered eggplant, fried until tender. Baked in mozzarella and served with Parmigiano-Reggiano and Pomodoro sauce.

Filled with Grisanti signature sausage, tender beef and spinach. Served in Tuscan gravy and topped with mozzarella.

Served al dente in Tuscan gravy.

A 14-ounce double bone-in Duroc chop, grilled and served with an Amarena cherry demi-glace. Accompanied by garlic roasted fingerling potatoes.

Garlic encrusted, bacon wrapped and stuffed with Gorgonzola. Served with sauteed mushrooms.

A 10-ounce filet of beef, served with sauteed mushrooms.

A 16-ounce New York strip, seasoned with rosemary, thyme, Kosher salt, ground black pepper and extra virgin olive oil. Sliced and served with sauteed mushrooms.

Herb roasted chicken ravioli in a light creme sauce with cremini mushrooms, spinach and a balsamic drizzle.

Handmade rigatoni pasta served with sausage and peppers in a spicy Pomodoro sauce.

Wild salmon in a ginger and sparkling citrus white balsamic glaze. Served over roasted asparagus with a drizzle of blood orange balsamic vinegar.

Salty and sweet Ahi, grilled with fried capers, vibrant olives and portobello mushrooms. Served over spaghetti al nero di seppia, cuttlefish black ink.

Chicken breast stuffed with smoked mozzarella and prosciutto, pan-seared and sauteed with artichokes, cremini mushrooms, white wine and olive oil. Served with risotto.

Lightly breaded and fried veal scallopini topped with mozzarella, Parmigiano-Reggiano and Pomodoro sauce. Accompanied by risotto.

Nicki's veal, lightly breaded and pan-fried. Served in a lemon beurre blanc and accompanied by risotto.

Veal medallions lightly sauteed in white wine, lemon and capers. Accompanied by risotto.

Pan-seared veal medallions in a Marsala sauce with mozzarella, crispy prosciutto, mushrooms and fried sage. Accompanied by risotto.

A rustic Italian loaf served with olive oil, balsamic vinegar, pesto and Parmesan.

Three traditional and tender meatballs served in Pomodoro sauce with ricotta salata.

Six jumbo shrimp served with a trio of sauces: cocktail, lemon aioli and remoulade.

Asparagus bisque topped with butter-poached Maine lobster, chopped asparagus and chili oil.

Asparagus bisque topped with butter-poached Maine lobster, chopped asparagus and chili oil.

Our Signature Chianti Vinaigrette on mixed Greens with Roma tomatoes, red onions, garlic croutons and peperoncini.

Black garlic and white anchovy dressing on robust romaine, garlic croutons and Parmigiano-Reggiano.

Chopped greens with Roma tomatoes, gorgonzola, black olives, prosciutto, salami, capicola, red onions and peperoncini. Served with Signature Chianti Vinaigrette.

A baby iceberg wedge topped with bacon, red onions and sweet grape tomatoes.

A dome-shaped bundle of creamy burrata and prosciutto on a warm bed of heirloom tomato, arugula and roasted red pepper salad.

Lightly breaded chicken cutlet, pan-fried until tender.
Baked in mozzarella di bufala and served with a garnish of angel hair, Parmigiano-Reggiano and pomodoro sauce.

Oven baked and densely layered with Grisanti Signature sausage, tender beef, Italian herbs and whipped ricotta salata.

Oven baked and densely layered with roasted chicken, prosciutto, spinach, whipped ricotta and Italian herbs.

Grilled balsamic chicken served over penne pasta in a spicy Pomodoro sauce. Topped with roasted tri-color peppers.

Filled with Grisanti Signature sausage, tender beef, spinach and mozzarella. Served in Pomodoro sauce.

Rotini pasta in a smooth and rich Alfredo sauce. Topped with grilled balsamic chicken and Parmesan.

Rigatoni pasta served in Tuscan gravy with traditional meatballs. Topped with Parmesan.