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 Appetizers
| Zuppa de Cozzo (Steamed Mussels) |
Snug Harbor Mussels, White Wine, Fresh
Herbs, Sliced Garlic with Focaccia Bread
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| Scallops Picatta |
Jumbo Sea Scallops, Pan-Seared with
Lemon Caper Butter Sauce
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 Antipasti Misti (Rustica) |
Proscuitto from Parma, Sopressata Salami,
Bocconcini Mozzarella, Oven-Roasted Tomatoes,
Rotola, Imported Cured Olives with Cherry Peppers
stuffed with Prosciutto and Provolone
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| Portabella al Forno |
Fresh Portabella Mushroom stuffed with Oven-Roasted Tomato
Red Peppers, Pesto, Gorgonzola and Spinach, Drizzled with Aged
Balsamic
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| Fried Calamari |
Crispy Fried Calamari with a Spicy Tomato
Sauce and Lemon Aioli
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| Carpaccio di Manzo |
Carpaccio of Beef Tenderloin dressed with
Black Truffle Oil
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| Tuscan Butter |
Mascarpone and Goat Cheese Fondue
served with Focaccia Bread
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| Shrimp Spiedini |
Pancetta-wrapped Shrimp served over Cannellini
Beans with Black Olive Tapenade
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| Tuna Carpaccio |
Carpaccio of Ahi Tuna with an Asian flare and
Fried Oysters
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| Homemade Toasted Ravioli |
Filled with Hearty Italian Sausage and Pecorino
Romano Cheese
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“Kissed by the Flame” ---- Flame denotes that the dish was
prepared in our wood-burning oven.
Soups and Salads
| La Zuppa del Giorno |
Soup of the Day
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| Classic Caesar Salad |
| Mia Nonna (My Grandmothers Salad) |
Mixed Greens with Italian Vinaigrette
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| Mixed Leaf Salad |
With Balsamic Vinaigrette or White
Truffle Dressing
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| The Iceberg Wedge |
Crisp Iceberg Lettuce with Grape Tomatoes,
Red Onion and Gorgonzola
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| Spinach Salad |
With Oven-Roasted Peppers,Toasted Pine Nuts,
Gorgonzola and a White Balsamic Vinaigrette,
topped with Bacon
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| Italian Tomato Caprese |
Vine-Ripened Tomato Slices with Fresh Buffalo
Mozzarella, Pesto and a Basil Vinaigrette
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Wood Fired Pizza
| Pizza del Giorno |
Pizza of the Day
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| Lobster Pizza |
Lobster, Applewood Smoked Bacon, Mozzarella,
Ricotta Salata, Fresh Spinach and Tomatoes
drizzled with a Chipotle Aioli
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| White Pizza |
Extra Virgin Olive Oil, Smoked Tomatoes,
Goat Cheese and Red Onion topped with Fresh Spinach
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| Roman Style |
Pepperoni, Italian Sausage, Crimini Mushrooms,
Black Olive and Red Onion
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| Pesto Pizza |
With Roasted Chicken, Red Onion, Provolone,
Mozzarella and Goat Cheese
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| Classic Pepperoni |
Pepperoni, Tomato Sauce, Mozzarella Cheese
Simple and Delicious
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“Kissed by the Flame” ---- Flame denotes that the dish was
prepared in our wood-burning oven.
Pastas
| Fruitta di Marc Aglio e Olio (Fruit of The Sea) |
Fresh Fish, Jumbo Sea Scallops, Snug Harbor Mussels,
Calamari, Fresh Lobster and Gulf Shrimp, Hand
Crushed Tomatoes on Angel Hair Pasta
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| Smoked Chicken Fettuccine |
With a Pesto Cream Sauce
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| Shrimp Fra Diavolo |
Jumbo Pan-Seared Shrimp over Vermicelli
with a Spicy Diavolo Sauce
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| Rigatoni and Sausage |
Italian Sausage sautéed with Onions
and Peppers
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Entrees
| Pollo al Mattone (Brick Chicken) |
Stuffed with Proscuitto Ham, Spinach and
Smoked Mozzarella in a Vino Blanco Sauce
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| Pollo Parmigiana |
Pan-Seared Chicken with Fresh Buffalo Mozzarella,
a Sweet Pomodoro Sauce and Angel Hair Pasta
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| Scallops Picatta |
Jumbo Sea Scallops, Pan-Seared, with Lemon Caper
Butter Sauce, Creamy Smoked Mascarpone Polenta
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| Pescé del Giorno |
Seasonal Selection. Creatively Prepared
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| Filetto di Manzo |
Filet of Beef Tenderloin served with Sautéed Fresh
Asparagus Over Garlic Mashed Potatoes
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| Vitello al Saltimbocca |
Veal sautéed in a Marsala Sauce, Crimini Mushrooms,
Sage, Crispy Proscuitto and Smoked Mozzarella
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| Vitello al Milanese |
Scaloppini's of Veal, Lightly Breaded, Sautéed in Brown
Butter with Garlic, Tomato, Pancetta, Fresh Herbs
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| Double-Thick Pork Chop |
Served with Herbed Gnocchi,
Crimini Mushrooms and Shallots
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| Filetto di Manzo al Gorgonzola
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Gorgozola-stuffed filet, Bacon-wrapped and
Garlic encrusted
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| Ribeye alla Griglia
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Bone-in 22 oz. Ribeye, Borolo Reduction, Dried Fig
Compote Over Garlic Mashed Potatoes
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| Spaghetti |
Tossed in Bolognese Sauce
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| Eggplant Rollatini |
Stuffed with Four Cheeses and baked with
Fresh Mozzarella in a Rustic Tomato Sauce
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| Mezzo Mezzo |
Combination Ravioli and Spaghetti
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| Manicotti Al Forno |
Pasta Tubes filled with Italian Sausage, Beef
and Herbs and topped with Mozzarella and
baked in a Bolognese Sauce
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| Oven Roasted Lasagna |
Layered Pasta with Italian Sausage, Beef,
Ricotta, Fresh Herbs and Mozzarella Cheese
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| Specialita Della Casa (Luciano's Special) |
Olive Oil, Garlic, Shrimp and Linguini
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“Kissed by the Flame” ---- Flame denotes that the dish was
prepared in our wood-burning oven.
Sides
| Creamy Smoked Mascarpone Polenta |
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| Wilted Spinach |
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| Italian Spinach |
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| Herbed Gnocchi |
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| Asparagus |
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| Roasted Garlic Mashed Potatoes |
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| Rissotto |
Beverages
| Soft Drinks |
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| Iced Tea |
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| Coffee |
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| Espresso |
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| Cappuccino |
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| San Benedetto Water --- Sparkling or Still |
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| Hot Tea |
“Kissed by the Flame” ---- Flame denotes that the dish was
prepared in our wood-burning oven.
Brunch Menu
| Full Buffet (pastries and hot buffet) $12 |
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| Pastry Table $6 |
| Assorted Pastries |
| Fresh Fruit |
| Bruschetta |
| Breakfast Pizza |
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| Hot Buffet $6 |
| Potato and Lobster Hash |
| Roasted Garlic Egg Strata |
| Creamy Polenta with Smoked Mozzarella |
| Rigatoni with Vodka Sauce and Sausage |
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| A la Carte Selections |
| $7 each |
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| Oscar Benedict |
| served with Blue Crab and Hollandaise |
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| Italian Benedict |
| Served with Prosciutto and Hollandaise |
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| Florentine Benedict |
| Served with Spinach and Hollandaise |
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| Frittata Mia Nonna |
| Traditional Italian Omelet with Sausage, Bacon, Tomatoes and Mozzarella |
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| Di Vinci’s Breakfast |
| Ham and cheese omelet |
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| Tuscan Omelet |
| Loaded with Veggies and Goat Cheese |
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| French Toast |
| Real Vermont Maple Syrup, Whipped Cream |
Twenty percent gratuity for parties of six or more.
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