Dress Code: Upscale Casual
Wheelchair Accessible:
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Our Dinner Menu
Antipasti
Cozze E Vongole
A bounty of fresh New Zealand and Pacific Mussels steamed with tender fresh clams in a tomato and white wine brood, rich with fresh basil and toasted garlic.
Melanzane Con Gamberi
Charbroiled eggplant slices toped with large grilled prawns, goat cheese and an herbal vinaigrette.
Cocktail Del Gamberetti
Giant chilled prawns served on crushed ice with our own spicy cocktail sauce.
Calamaretti Fritti
Baby calamari lightly crisped and served with a spicy tomato, garlic and basil sauce.
Bruschetta
Slices of house made Tuscan style bread charbroiled and topped with a blend of sweet Roma tomatoes, scallions, basil, and virgin olive oil.
Torta di Formaggi
Fellini’s homemade Mascarpone Torta layered with toasted pine nuts, pesto and Mozzarella. Baked and served with charbroiled garlic toasts.
Verdura E Fagioli
Fresh field greens and Italian beans sautéed with Pancetta, slivered garlic and pure olive oil.
Carciofo Ripieno
Artichoke stuffed with seasoned breadcrumbs and aged Parmesan served with a garlic mayonnaise for dipping.
Peperoni Arrosto
Fire roasted sweet peppers glazed with pan roasted garlic and olive oil.
Scampi Alla Fellini
Sautéed large prawns served with a light garlic-lemon butter sauce.
Zuppa
Minestrone alla Genovese
The world’s favorite. Chunks of garden fresh vegetables in a rich broth finished with house made pasta and pesto.
Pasta E Fagioli
Italian white beans, pancetta, and fresh thyme simmered with garden fresh vegetables and house made pasta.
Zuppa Nuziale
Traditional Wedding soup with rich chicken broth, baby spinach, egg drops and delicately seasoned tiny meatballs.
Crema Di Aragosta
Creamy lobster bisque served with chunks of lobster and a hint of brandy. An International Favorite!
Insalate
Della Casa
Baby field greens tossed with an herbal vinaigrette, garnished with crisped shallots and house made bread sticks.
Mozzarella di
Bufalo alla Caprese
Generous slices of fresh mozzarella and vine ripened sweet tomato. Served with slivers of fresh basil and virgin olive oil.
Caesar Salad
Our version of the classic using crisp young Romaine, garlic, croutons, aged Parmesan and our own dressing.
Spinaci E Funghi
Wilted baby spinach leaves with pancetta and caramelized onions and balsamico. Served in a Parmesan bowl.
Pasta
Capelli D’Angelo al Pesto
Angel hair pasta tossed with a delicate blend of fresh basil, aged Parmesan and toasted pine nuts.
Rigatoni Siciliana
Vine ripened tomatoes simmered with toasted garlic, basil and olive oil. Finished with freshly made sausage, tossed with tube pasta.
Ravioli di Mare
Tender pasta pillows filled with shrimp, scallops and crabmeat blended with scallions and mascarpone. Served on a light Shrimp and Vodka cream.
Linguine Con Vongole
Fresh sweet baby clams in brodo. Served red or white over a bed of thin, flat pasta.
Arrabbiata con Melanzane
Penne pasta tossed with a spicy tomato garlic sauce, bordered with freshly grilled eggplant.
Penne Fioretto
Small quill shaped pasta tossed with spinach and fresh Ricotta. Topped with grilled breast of chicken.
Linguini Pescatora
A bounty of fresh clams, mussels, shrimp, scallops, and calamari in a rich tomato garlic brodo. Served on a bed of linguini.
Fettuccine al Gambero
A classic fettuccini Alfredo with cream and aged Parmesan. Topped with Charbroiled prawns.
Rigatoni Delizia
Tube pasta with chunks of oven roasted chicken, fresh zucchini, mushrooms and sweet onions, tossed in a light tomato and basil cream.
Fettuccine Principessa
A regal offering of porcini mushrooms, sun dried tomatoes, smoked chicken, fresh rock shrimp, and prosciutto. Tossed with ribbons of fresh pasta in a light demiglaze and cream, with a splash of Marsala.
Capesante
Tender cape scallops and bow tie pasta, tossed with fresh tomatoes, basil, toasted garlic and virgin olive oil.
Gnocchi di Ricotta
A casserole of light cheese dumplings baked in a tomato cream topped with toasted aged Parmesan.
Alla Checca
Angel hair blessed with fresh roma tomatoes, slivered basil, pan seared garlic, virgin olive oil. Topped with aged Parmesan.
Pollo & Carne
Pollo Arrosto alla Vesuvio
Free range chicken with potatoes, fresh herbs and garlic. Roasted crisp and served with fresh rosemary and natural pan juices.
Involtini di Petti di Pollo
Tender boneless breast of chicken stuffed with prosciutto, baby spinach, and smoked mozzarella. Topped with a mushroom and Marsala sauce.
Petti di Pollo alla Griglia
A full boneless breast of chicken grilled over mesquite served with a tomato-basil salsa and grilled polenta cakes.
Petti di Pollo alla Genovese
Boneless breast of chicken gently sautéed with pine nuts, basil and a natural veal reduction.
Petti di Pollo alla Milanese
The Chef’s Favorite Breast of chicken, lightly seasoned bread crumbs, grilled eggplant, and a light lemon and caper sauce.
Bistecca Fiorentina
A Generous cut of New York sirloin marinated with rosemary, garlic, and extra virgin olive oil.
Scaloppine Picatta
Slices of milk fed veal sautéed with capers And garlic in a light lemon butter sauce.
Costoletti D’Agnello
Baby lamb chops cooked to absolute perfection. Served with natural pan juices and grilled eggplant.
Stinco D’Agnello
Slowly braised lamb shanks seasoned with garlic and fresh herbs. Simmered in a rich tomato demi-glaze served on a nest of porcini risotto. Truly a portion for the meat lover.
Lombatina di Maiale
A double cut pork chop charbroiled with sautéed field greens and Italian white beans. Served with natural juices.
Filetto di Bue
A center cut filet mignon grilled to your preference topped with a medley of wild forest mushrooms and a rich demi-glaze.
Scaloppine ai Gamberi
Slices of milk fed veal topped with grilled prawns and a delicate sherry and lemon sauce.
Scaloppine al Marsala
Slices of milk fed veal sautéed with fresh mushrooms, Marsala wine and natural veal essence.