Appetizers

 

Crispy Calamari     10

Traditional: Golden fried squid served with a roasted lime aioli or marinara dipping sauce

Special: Fried and tossed in a marinara sauce, four different types of peppers, cilantro, balsamic glaze

  

Meatball Sliders     8

Tender miniature meatballs, tossed in a marinara sauce, fresh mozzarella and ricotta spread

served on individual buns with fresh basil

 

Mozzarella Triangles     8

Sliced mozzarella, lightly breaded and served with marinara sauce

 

Eggplant Rolletini     10

Eggplant slices stuffed with a blend of three chesses and baked in a light tomato sauce

 

Sautéed New England Mussels    10

Served with a choice of white wine garlic and oil or fresh tomato sauce

 

Chefs Crab Cake     14

Served with a light zesty seafood reduction

 

Jumbo Shrimp Cocktail     MP

Poached and chilled with a tangy cocktail sauce and lemon

 

Coconut Crusted Jumbo Shrimp     12

Hand battered and served with side of fresh raspberry puree

 

Tradition's Famous Eggplant Stack     14

Crispy fried eggplant stacked with fresh mozzarella, plum tomatoes, basil, & arugula

Finished with extra virgin olive oil, balsamic reduction, and shaved grana parmgiana

 

Mozzarella Antipasto Blend     15

Imported Proscuitto, Soppersata, Brasaola, capicollo, an array of imported cheeses

roasted red peppers, olives, artichoke hearts, and greek olives

 

Pizza

 

Sicilian Squares     9

Light fluffy Sicilian style pizza, with fresh grated grana parmigiana

 

White     12

Thin crust, fresh ricotta, mushrooms, spinach, shaved provolone, white truffle oil

 

Shrimp & Gorgonzola    14

Thin crust, pesto grilled shrimp, zucchini, fresh tomato, gorgonzola

 

Arugula Salad     10

Thin crust, light marinara, arugula, shave cheese, tomato, red onion, fresh mozzarella

 

to top

 

Salads

 

Caesar’s Greens     $7

 Tender Romaine lettuce, croutons, in a creamy dressing, finished with shaved grana parmigiana

 

Capri Salad     $9

 Tri colored greens, eggplant, mozzarella, olives, artichoke hearts, and roasted peppers in a balsamic vinaigrette

 

Strawberry Apple Season Salad     $9

  Mesclun greens topped with walnuts, sliced apples and strawberries,

gorgonzola cheese in a strawberry vinaigrette

  

to top

 

Dinner Entrees

 

New Orleans Paella   28

Slightly spicy tomato-based dish with chicken, sausage, mussels, clams and shrimp

  

Chicken Caprice   18

Lightly breaded chicken breast, in a white wine mushroom gravy topped with mozzarella

  

Chicken Francese   18

Chicken breast lightly battered and sautéed in a lemon, white wine sauce

  

Roast Duck L’Orange   25

Crisp half of duck topped with a sweet and pungent fresh orange glaze

  

Classic Barbeque Ribs   25

Tender pork ribs, so moist they fall right off the bone, in the Chef’s special bbq marinade

  

Proscuitto Wrapped Pork Tenderloin    26

A thin proscuitto coating, served with caramelized onions in sweet semi glaze

      

Filet Mignon Alla Oscar   34

8 oz. filet finished with lump crabmeat, asparagus and sauce béarnaise

  

Filet Mignon    29

10 oz. center cut, topped with pan-fried frizzled onions, a side of sauce béarnaise

  

N.Y. Strip Steak   29

15 oz. center cut grilled to perfection, topped with pan-fried frizzled onions

 

(All entrees are served with appropriate vegetable and starch)

 

to top


From The Sea

 

Salmon Porcini Mushroom Crust   24
Filet, sautéed in a white wine sauce with sun-dried tomatoes and sliced mushrooms

 

Jumbo Shrimp Scampi   27
Sautéed with garlic, white wine, lemon and butter

 

Grilled Salmon Salad   19
Fresh filet served over baby mixed greens with grape tomatoes, cucumbers,

sweet red onions, and lemon, virgin olive oil and balsamic vinegar

 

Mediterranean Seafood Bouquet   28
Jumbo shrimp, scallops, calamari, mussels, and clams served over linguine,

In a red marinara or white wine garlic and oil sauce

 

Catch of the Day

 
to top

 

Pasta

 

Orecchiette Carlucci    18

Sweet Italian sausage, broccoli rabe, pecorino romano, in a light garlic and oil sauce

 

Lobster Ravioli    24

Served in a delicate cream based sauce with a touch of tomato and herbs, jumbo shrimp

 

Rigatoni Vodka    17

Three sided penne pasta tossed with proscuitto, tomatoes, cheese, and a touch of cream

 

Rigatoni Bolognese    18

Sautéed fresh meats and mushrooms, finished with a light tomato sauce

 

Homemade Gnocchi    17

Light potato based pasta, topped in a traditional red marinara sauce

 

Scallop Pappardelle    26

Tender scallops tossed with pappardelle pasta, fresh tomato, broccoli, shaved cheese and white truffle oil

             

Linguini White Clam Sauce   22

Whole clams served in the shells, over linguini sautéed with a blend of garlic, oil, and fresh clam juice

 

Prices Subject to Change

 

Please ask about our nightly specials...

 

to top