In Napoli

Name: In Napoli
Address: 116 Main St., 07024, NJ, 07024
Telephone: 201-947-2500

116 Main St., Fort Lee, NJ 07024, US

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Details

Cuisine: Italian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH MENU

APPETIZERS

Maryland Jumbo Lump Crab Cakes

Golden Fried, served with a Garlic Sage Mayo

Stuffed Mushrooms

Sausage and Roasted Pepper Stuffing.

Baked Clams Oregonato

Seasoned Bread Crumb Filling

Fried Calamari

Golden Fried & Served with Hot or Sweet Sauce

Grilled Calamari

Served With Hot Peppers & Herbed Bread Crumbs

Zuppa De Clams or Mussels

Served in a spicy Tomato Basil Sauce

Fire Roasted Peppers & Mozzarella

Topped with Balsamic Vinaigrette

Jumbo Shrimp Cocktail

Served with a tangy cocktail sauce

Clams or Oysters on the Half Shell

Juicy and Succulent

Seafood Salad

Shrimp, Calamari & Scungilli, tossed in a Garlic Lemon Dressing

French Onion Soup Gratin

Served in a crock topped with Melted Cheese

SALADS

In Napoli Salad

Tossed with Peppers, Onions, Tomatoes & Cucumbers Basil Vinaigrette

Arugula Salad

Classic Caesar Salad

Traditionally Prepared

Grilled Chicken Caesar

Grilled Steak Caesar

Grilled Shrimp Caesar

Seafood Salad In Napoli

Shrimp, Calamari and Squingilli Tossed in a Garlic, Lemon Vinaigrette

HAMBURGERS

8oz. 100% Western Beef Burgers

Add Cheese, American, Mozzarella or Danish Blue Served with French Fries

“In Napoli Burger”

Topped with Hot Cherry Peppers, Mushrooms, Onions and Mozzarella

SANDWICHES

Open Sliced Steak Sandwich

Grilled Chicken & Arugula

Veal Cutlet Milanese

Breaded and sauteed

Chicken Parmigiana

Meatball Parmigiana

Sausage & Pepper Hero

Grilled Vegetable & Fresh Mozzarella

Italian Cold Cut Hero

Salami, Mortadella, Provolone

Wrap of the Day

Ask server for Chef's Selection

9" THIN CRUST PIZZA

Margarita

Traditional Fresh Mozzarella & Plum Tomato Sauce

Quattro Stagioni

Broccoli, Mushrooms, Peppers

Napolitiano

Anchovies, Black Olives & Capers

San Gennaro

Broccoli Rabe & Sausage

Pepperoni or Meatball

TRADITIONAL ITALIAN FAVORITES

Spagheti with Meatballs & Sausage

Eggplant Parmigiana

Chicken Parmigiana & Linguini

Linguini White or Red Clam Sauce

Cheese Ravioli Marinara

Chicken Francaise

Veal Marsala

DAILY FRESH FISH SELECTIONS

Chilean Seabass Anna Marie

Topped with Broccoli Rabe & Pine Nuts

Sole Franchise

Egg Battered then Sautéed, Finished with a touch of White Wine

Salmon Balsamic

Topped with Mushrooms, Tomatoes, Capers & a splash of Balsamic

Swordfish Ginger

Sesame Seed, Honey, Pineapple, Ginger & Soysauce

Red Snapper Florentine

Horseradish crusted, served over a bed of sauteed Spinach

HOUSE SPECIALITIES

Lobster Ravioli

With Shrimp, Sundried Tomatoes in a pink Pink Alfredo Sauce

Cappellini & Crabmeat

Angel Hair, Jumbo Lump Crabmeat, tossed in a lite Garlic Tomato Sauce

Fettuccini Jo Ann

Lobster and Shrimp, tossed in a Herbed Cream Sauce

Luguini Alysha

Clams & Shrimp in a zesty Marinara Sauce

Penne Luganega

Sausage & Mushrooms in a lite Marinara with a touch of cream

Farfalla Al Vodka

Bowtie Pasta with fresh Mozzarella, Zucchini & Asparagus

Linguine Puttanesca

Capers, Onions, Anchovies in a Fresh Tomato Basil Sauce

DINNER MENU

APPETIZERS

Dueling Crustaceans

Maryland Jumbo Lump Crab Cakes

Golden Fried, served with a Garlic Sage Mayo

Seafood Salad “In Napoli Style”

Shrimp, Calamari and Squngilli tossed in a Garlic, Lemon Vinaigrette

Grilled Calamari

Served with Hot Cherry Peppers and Herbed Breadcrumbs

Fresh Roasted Peppers and Mozzarella

Served with Hot Cherry Peppers and Herbed Breadcrumbs

Zuppa De Clams or Mussels

Served in white or red Broth

Baked Clams Oregonato

Fried Calamari

Stuffed Mushrooms

Sausage and Roasted Pepper Stuffing.

Onion Soup Au Gratin

In Napoli Salad

Ceasar Salad

Arugula Salad

RAW BAR SELECTIONS

Jumbo Shrimp cocktail

Little Neck Yams

Blue Point Oysters

FRESH COOKED PASTA

Farfalla Al Vodka

Bow Tie Pasta, Mozzarella, Asparagus and Zucchini in a Pink Sauce

Rigatoni Broccoli Di Rabe & Sausage

Garlic and Oil sauce

Penne Tuscany

Tender chunks of Chicken and Broccoli in a garlic sauce

Penne or Tortellini Jo Ann

Lobster and Shrimpin a Herbed cream sauce

Luguini Alysha

Shrimp & Clams in a zesty Marinara Sauce

Penne Luguniga

Sausage, Mushrooms and Marinari with a touch of cream

Lobster Ravioli

Tender pieces of Lobster, Shrimp & Sundried Tomatoes, Pink Alfredo Sauce

Cappellini & Crabmeat

Jumbo Lump Crabmeat & Angel Hair in a Lte Tomato Basil San cc

Linguine Zuppa De Clams or Mussels

Your choice, white or red sauce

Linguine Puttanesca

Capers, Olives, Anchovies in a Fresh Tomato Basil Sauce

DAILY FRESH FISH SELECTIONS

Chilean Seabass Anna Marie

Topped with Broccoli Rabe & Pine Nuts

Sole Franchise

Egg Battered then Sautéed, Finished with a touch of White Wine

Salmon Balsamic

Topped with Mushrooms, Tomatoes, Capers & a splash of Balsamic

Swordfish Ginger

Sesame Seed, Honey, Pineapple, Ginger & Soysauce

Red Snapper Florentine

Horseradish crusted, served over a bed of sauteed Spinach

SEAFOOD SPECIALITIES

Zuppa De Pesce

Lobster Tail, Shrimp, Calamari, Clams and Mussels over Linguini

Shrimp New York Style

Lightly Floured then sauteed in a Tomata Basil Sauce over Linguini

Sea Scallops Oreganato

Oven Baked with Herbed Breadcrumbs over Rice Pilaf

Broiled Seafood Platter

Lobster Tail, Shrimp, Scallops, Sole, Clams and Mussels

Twin 6oz. Lobster Tails

Broiled or Cognac Style: Garlic & Butter Sauce, Flambe Cognac

Surf & Turf

a 6oz. Lobser Taiil and a 14oz. Filet Mignon

PRIME STEAKS FROM THE GRILL

34oz. Bonless Porterhouse for Two

Served with Garlic Mashed Potatoes and Creamed Spinach

24oz.Lollipoped Rib Chop

(CHEF'S SIGNATURE DISH)

16 oz. Prime N.Y. Sirloin Steak

14oz. Prime Filet Mignon

Lean of all cuts

New Zealand Baby Rack of Lamb

Broiled or sautéed in a Balsamic Soy Reduction

Grilled Loin Veal Chop

Served with sautéed Mushrooms and Onions

Double Cut Pork Chops

Grilled or Breaded, Garnished with Apple Chutney

Open Sliced Steak Sandwich

Nested on Buttered White Toast and Shoe String Fries

CHICKEN

Chicken Salvia

Chicken breasts Sautéed with Shitake Mushrooms, Garlic and Sage

Chicken Parmigiana

Baked with Tomato Sauce and Mozzarella served with Linguini

Chicken Francaise

Egg battered then finished with white wine, lemon, garlic and butter

Chicken Caprice

Breaded than topped with a warm Tomato and Mozzarella Salad

Chicken Marsala

Sautéed with select Mushrooms and Marsala Wine

VEAL SCALLOPINE & CHOPS

Veal Chop Valdostano

An oversized veal chop on the bone, stuffed with Prosciutto, Cheese and Sage. | Breaded then sautéed with Asparagus and Marsala Wine

Veal Chop Milanese

Lightly breaded, sautéed and topped with a fresh Arugula Salad

Veal Scallopine Francaise

Egg battered, then finished with a white wine lemon sauce

Veal Scallopine Parmigiana

Baked with Tomato sauce and Mozzarella, served with Linguini

Veal Scallopine Caprice

Breaded then topped with a warm Tomato & Mozzarella Salad

Veal Scallopine Picatta

Sauteed in a lite sauce of Lemon, Butter and Capers

Veal Scallopine Marsala

Sauteed with wild Mushrooms and a rich Marsala Demi Cheese

LIVE MAINE LOBSTERS: 1 1/ 2 TO 5 LBS.

served broiled, steamed, Fra Diavolo

FRESH VEGETABLES

Creamed Spinach Sautéed Spinach, Broccoli Di Rabe, Sauté Broccoli Asyaragus Parmesan, Garlic Mashed Potatoes, Thin Cut Fries

SUNSET DINNER MENU

Sunset “Three Course” Dinner

Choice of

ENTREE CHOICE

DESSERT

| (Spumoni or Tortoni) Coffee or Tea