Italian Grill by Crispina

Short, thick linguini pasta of amalfi origin. Featuring broccoli rapini, Italian sweet sausage, cherry tomato, and a splash of lemon, topped with shaved Ricotta Salata.

Butternut squash ravioli served with brown butter sage sauce.

Lightly breaded chicken breast with fior di latte mozzarella, marinara, and Parmigiano. Served with a side of capellini pasta.

Lightly breaded, deep fried calamari served with a side of marinara sauce.

Romaine lettuce, croutons, and Parmigiano cheese served in a classic caesar dressing.

Hand crushed San Marzano tomatoes, fresh buffalo mozzarella, and grated Parmigiano topped with fresh basil.

Lightly breaded, deep fried calamari served with a side of marinara sauce.

Vine ripe with garlic, fresh basil, extra virgin olive oil, and a drizzle of balsamic glaze.

Thin sliced raw beef drizzled with olive oil and lemon, capers, and onions topped with arugula and parmesan cheese.

Vine ripe with garlic, fresh basil, extra virgin olive oil, and a drizzle of balsamic glaze.

Slices of tomato, fresh mozzarella cheese, fresh basil leaves, olive oil, and a touch of balsamic vinegar glaze.

Yellow and red beets tossed with arugula, goat cheese, and walnuts in a lemon vinaigrette dressing.

Romaine lettuce, croutons, and Parmigiano cheese served in a classic caesar dressing.

Spinach salad with pancetta, red onions, gorgonzola, oranges, and vinaigrette dressing.

Sauteed spinach with a hint of olive oil and garlic.

Spaghetti pasta mixed with garlic and olive oil.

Spaghetti pasta mixed with garlic and marinara sauce.

Short, thick linguini pasta of amalfi origin. Featuring broccoli rapini, Italian sweet sausage, cherry tomato, and a splash of lemon, topped with shaved Ricotta Salata.

Penne pasta, with onions, garlic, and spicy tomato sauce sauteed with calabrese peppers and diced roasted peppers, topped with parmesan cheese.

Penne pasta sauteed with mushrooms, onions, spinach, roasted red peppers, zucchini, white wine, and fresh tomato cream sauce.

Butternut squash ravioli served with brown butter sage sauce.

Potato dumplings in a rich tomato sauce with mozzarella cheese and fresh basil.

Classic spaghetti pasta sautéed with fresh clams with garlic.

Layered pasta sheets with Italian cheeses and bolognese sauce.

Carnaroli rice with mix wild mushrooms in a butter and white wine sauce.

Lightly breaded chicken breast with fior di latte mozzarella, marinara, and Parmigiano. Served with a side of capellini pasta.

Veal layered with fior di latte mozzarella, marinara, and Parmigiano. served with a side of capellini pasta.

Pan seared chicken with mushrooms in a marsala sauce served with oven roasted potatoes.

Pan seared veal with mushrooms in a marsala sauce served with oven roasted potatoes.

Veal medallion with prosciutto, sage, and fontina cheese served with a side of garlic sauteed spinach

Pan seared codfish, with garlic, black olives, capers, and pianola tomatoes served with crostone bread.

Pan seared jumbo scallops served over mushroom polenta with a touch of truffle oil.

Sauteed salmon cooked in a lemon caper sauce served with spinach and roasted potato.

Pan seared chicken cooked in a lemon caper sauce served over spaghetti aglio and olio.

Pan seared veal cooked in a lemon caper sauce served over spaghetti aglio and olio.

A savory six ounces filet served with grilled asparagus.

Lava cake is a combination of flourless chocolate cake with melted chocolate syrup.

Classic vanilla and chocolate gale, with a cherry and sliced almonds, cover in cinnamon finished in chocolate coating.