Nino's

Spontanee du jour.

Lightly breaded.

Breaded and sauteed in anchovy sauce.

With pine nuts, raisins, roasted tomato sauce and grated parmigiano reggiano.

Topped with roasted peppers, zucchini and melted Fontina.

Steamed in a light tomato, fresh basil broth.

Roasted peppers, fresh tomatoes and basil.

Breaded calamari with a marinara.

Comes with croutons and fresh grated Parmesan. Add grilled chicken for an additional charge.

Baby lettuce with balsamic vinaigrette.

In a lemon dressing.

In tomato sauce topped with fresh Mozzarella.

Tossed in a basil pesto garlic and extra virgin olive oil.

With roasted peppers, fresh tomatoes, scallions, shaved Pecorino cheese.

With broccoli rabe, sweet sausage garlic and extra virgin olive oil..

Pancetta, onions, Pecorino and egg yolk Parmesan cheese.

In a pink tomato sauce finished with Parmesan cheese.

With an array of vegetables.

Cooked in sage scented duck broth, plum tomato and finished with Parmesan cheese.

Roasted peppers, scallions, olive oil and garlic.

Parmesan cream sauce.

Sauteed in garlic, olive oil and parsley.

Served with your choice of sauce.

served with your choice of sauce

made with our homemade meat sauce

Served over linguini.

Served with spaghetti and fresh tomato sauce.

With vegetable ratatouille and napped in garlic and olive oil.

With prosciutto and melted Fontina cheese, leeks, mushrooms, fingerling potatoes and lemon sage.

Over grilled vegetables.

With fresh mixed vegetables.

Served with cabbage slaw, balsamic onion stew.

Surrounding risotto mantecato topped with mango relish in a flat parsley puree.

Served with broccoli rabe, white beans and baby carrots.

Comes with grilled vegetables, goat cheese napoleon, and an artichoke wine sauce.

With portobello, red peppers, polenta and herb pesto sauce.

With lemon white wine butter sauce.

With roasted potatoes in barolo wine sauce.

Sauteed in garlic and extra virgin olive oil.

Sauteed in garlic and extra virgin olive oil.

Add spaghetti or salad for an additional charge.

add spaghetti or salad for an additional charge

Spontanee du jour.

Breaded and sauteed in anchovy sauce.

Topped with roasted peppers, zucchini and melted fontina.

Steamed in a light tomato and fresh basil broth.

With a tomato white bean ragout.

In a warm puff pasty shell, sprinkled with vegetable burnoise and lemon sauce.

With pine nuts, raisins, roasted tomato sauce and grated parmigiano-reggiano.

Rubbed with extra virgin olive oil and shaved parmesan.

Roasted peppers, fresh tomatoes and basil.

With croutons and fresh-grated parmesan.

Baby lettuce with balsamic vinaigrette.

In a lemon dressing.

In tomato sauce topped with fresh mozzarella.

Homemade Sun-Dried Tomato Ravioli.

Tossed in a basil pesto.

With broccoli rabe, sweet sausage, garlic and extra virgin olive oil.

Pancetta, onions, percorino and egg yolk.

With an array of vegetables.

Roasted peppers, scallions, olive oil and garlic.

Sauteed in garlic, olive oil and parsley.

Sauteed with garlic, fresh tomato and basil.

In a pink tomato sauce finished with parmesan cheese.

Cooked in sage-scented duck broth, plum tomato and finished with parmesan cheese.

Penne or linguine

With vegetable ratatouille and napped in garlic and olive oil.

Served over king crab, horseradish, green onion cake and cucumber and caper vinaigrette.

Served with a cabbage slaw, basamic onion stew and pickled ginger.

Surrounding risotto mantecato topped with mango relish in a flat parsley puree.

With grilled vegetables, goat cheese napoleon and an artichoke with white wine sauce.

With lemon white wine butter sauce.

Corn-crusted polenta cake and black currant sauce.

With prosciutto and melted fontina, leeks, mushrooms, fingerling potatoes and lemon sage.

With seasonal vegetables, garlic-whipped potatoes and a tarragon mustard sauce.

On steak-fried potatoes, spinach, topped with crispy leeks.

Finished with barolo wine sauce and seasonal vegetables.

Served with broccoli rabe, white beans and baby carrots.

With portobello, red peppers, polenta and herb pesto sauce.

Roasted peppers, fresh tomatoes, and basil.

In warm puff pastry shell, sprinkled with vegetable brunoise and lemons sauce.

With pine nuts, raisins, roasted tomato sauce and grated Parmigiano Reggiano.

With tomato white bean ragout.

Topped with roasted peppers, zucchini and melted fontina.

Breaded and sauteed in anchovy sauce.

Steamed in a light tomato, fresh basil broth.

Rubbed with extra virgin olive oil and shaved Parmesan cheese.

With croutons and fresh grated Parmesan cheese.

In a lemon dressing.

Baby lettuce with balsamic vinaigrette.

Roasted peppers, scallions, olive oil and garlic.

Sauteed in garlic, olive oil and parsley.

In a pink tomato sauce finished with Parmesan cheese.

Tossed in a basil pesto sauce.

Cooked in sage scented duck broth, plum tomato and finished with parmesan cheese.

Napped with fresh tomato puree.

Served with your choice of sauce.

Sauteed with garlic, fresh tomato, and basil.

Pancetta, onions, pecorino and egg yolk.

In tomato sauce topped with fresh mozzarella cheese.

With an array of vegetables.

Served with your choice of sauce.

With broccoli rabe, sweet sausage, garlic and extra virgin olive oil.

Surrounding risotto mantecato topped with mango relish in a flat parsley puree.

Over king crab, horseradish, green onion cake, and cucumber with caper vinaigrette.

On steak, fried potatoes and spinach topped with crispy leeks.

Corn - crusted polenta cake and black currant sauce.

With vegetable ratatouille and napped in garlic and olive oil.

With portobello, red peppers, polenta, and herb pesto sauce.

Served with cabbage slaw, balsamic onion stew and pickled ginger.

With grilled vegetables, goat cheese napoleon and an artichoke with white wine sauce.

With seasonal, vegetables, garlic whipped potatoes and tarragon mustard sauce.

Served with broccoli rabe, white beans, and baby carrots.

With prosciutto and melted fontina, leeks, mushrooms, fingerling potatoes and lemon sage.

Finished with Barolo wine sauce and seasonal vegetables.

Spontanee du jour.

Fresh mozzarella breaded and sauteed in anchovy sauce.

Grilled balsamic marinated portobello topped with roasted peppers, zucchini, and melted fontina.

Littleneck clams steamed in a light tomato, and fresh basil broth.

Imported buffalo mozzarella roasted peppers, fresh tomatoes, and basil.

With pine nuts, raisins, roasted tomato sauce, and grated Parmigiano Reggiano.

With croutons and fresh grated Parmesan.

Baby lettuce with balsamic vinaigrette.

In a lemon dressing.

Served with a cabbage slaw, balsamic onion stew, and pickled ginger.

Surrounding risotto mantecato topped with mango relish in flat parsley puree.

With grilled vegetables, goat cheese napoleon and artichoke in a white wine sauce.

With prosciutto and melted fontina, leeks, mushrooms, fingerling potatoes, and lemon sage.

Finished with barolo wine sauce and seasonal vegetables.

In two sauces served with broccoli rabe, white beans, and baby carrots.

With portobello, red peppers, polenta, and herb pesto sauce.

Chicken Parmigiana served with spaghetti and fresh tomato sauce.

Chicken Francaise with fresh mixed vegetables.

With vegetable ratatouille and napped in garlic and olive oil.

over grilled vegetables

Parmesan crusted chicken with lemon white wine butter sauce.

with roasted potatoes in a barolo sauce

Homemade mushroom ravioli with roasted peppers, fresh tomatoes, scallions, shaved pecorino cheese.

Homemade cavatelli with broccoli rabe, sweet sausage, garlic, and olive oil.

In tomato sauce topped with fresh mozzarella.

Tossed in a basil pesto.

Capellini Primavera with an array of vegetables.

Penne with braised veal roasted peppers, scallions, olives oil, and garlic.

Linguine with fresh clams sauteed in garlic, olive oil, and parsley.

Fedelini and baby shrimp sauteed with garlic, fresh tomato, and basil.

Rigatoni and vodka in a pink tomato sauce finished with Parmesan cheese.

Duck risotto cooked in sage scented duck broth, plum tomato, and finished with Parmesan cheese.

Pancetta, onions, pecorino and egg yolk.

in our homemade meat sauce

Sautéed In Garlic & Extra Virgin Olive Oil

Sautéed In Garlic & Extra Virgin Olive Oil

With Croutons and Fresh Grated Parmesan.

in a Lemon Dressing.

Baby Lettuce With Balsamic Vinaigrette.

Sautéed In Garlic & Extra Virgin Olive Oil.

With Spaghetti or salad.

Sautéed In Garlic & Extra Virgin Olive Oil.

With Spaghetti or salad.

With Roasted Peppers, Fresh Tomatoes, Scallions, Shaved Pecorino Cheese.

Tossed In A Basil Pesto Sauce.

With Broccoli Rabe, Sweet Sausage, Garlic & E.V. Olive Oil.

In Tomato Sauce Topped with Fresh Mozzarella.

Roasted Peppers, Scallions, Olive Oil, and Garlic.

In A Pink Tomato Sauce Finished with Parmesan Cheese.

Pancetta, Onions, Pecorino and Egg Yolk.

With An Array Of Vegetables.

Parmesan Cream Sauce.

Made with our Homemade Meat Sauce.

Sautéed In Garlic, Olive Oil and Parsley.

Cooked In Sage-Scented Duck Broth, Plum Tomato & Finished with Parmesan.

Penne or linguine.

Served Over Linguini.

Served with Spaghetti & Fresh Tomato Sauce.

With Prosciutto and Melted Fontina Cheese, Leeks, Mushrooms, Fingerling Potatoes and Lemon Sage.

Served with Cabbage Slaw & Balsamic Onion Stew.

With Portobello, Red Peppers, Polenta and Herb Pesto Sauce.

With Vegetable Ratatouille Napped In Garlic & Olive Oil.

Surrounding Risotto Mantecato Topped with Mango Relish In A Flat Parsley Purée.

Served with Broccoli Rabe, White Beans and Baby Carrots.

With Roasted Potatoes in Barolo Wine Sauce.

Over Grilled Vegetables.

With Grilled Vegetables, Goat Cheese Napoleon and An Artichoke Wine Sauce.

With Fresh Mixed Vegetables.

With Lemon White Wine Butter Sauce.

Lightly Breaded.

"Spontanee Du Jour".

Breaded and Sautéed In Anchovy Sauce.

Topped with Roasted Peppers, Zucchini and Melted Fontina.

Roasted Peppers, Fresh Tomatoes & Basil.

Breaded Calamari with A Marinara Sauce.

With pine nuts, raisins, roasted tomato sauce and grated parmigiano-reggiano.

Steamed In A Light Tomato, Fresh Basil Broth.