Paneveino Restaurant (175 N Water St)

Fried with roasted red peppers, pepperoncinis and kalamata olives.

Dipped in egg batter with a sherry lemon butter sauce.

Sautéed escarole, olive oil, garlic and cannelloni beans with crushed red pepper.

Over a bed of mixed field greens.

Romaine lettuce tossed with our house made dressing, croutons and Asiago cheese.

Mixed field greens tossed with house made balsamic dressing.

Crispy‎ bacon, maytag blue cheese and creamy blue cheese dressing with a balsamic reduction.

Marinara, fresh mozzarella cheese, tomatoes, and basil.

Roasted red peppers, broccoli, artichokes, and mozzarella cheese.

Mozzarella cheese, Asiago cheese, parmesan cheese, olive oil and garlic.

Roasted red peppers, mushrooms and provolone cheese.

Breaded topped with mozzarella and red sauce.

Steak with peppers, onions, mushrooms, and cheese and spicy mayo.

1/2 lb. ground sirloin topped with provolone cheese, lettuce and tomato.

Sautéed with artichokes, roasted red peppers, peas and prosciutto in a garlic wine sauce over linguini.

Breaded topped with mozzarella and baked served with red sauce over penne.

Dipped in egg batter with a sherry lemon butter sauce over linguine.

Sautéed with mushrooms in a marsala demi glaze over linguine.

Vodka, marinara, heavy cream, bacon and onions tossed with penne pasta.

Bacon, eggs and cream blended with fresh pecorino romano.

Shrimp, clams and calamari in a spicy marinara sauce over linguine.

Romaine hearts, croutons, shredded Asiago, and caesar dressing.

Mixed field greens tossed with balsamic vinaigrette.

Fresh mozzarella, vine ripened tomatoes, basil, extra virgin olive oil and balsamic reduction.

Sautéed calamari and kalamata olives served in a spicy marinara sauce.

Shrimp, scallops, lobster and calamari over mixed field greens with fresh tomatoes and scallions tossed in our homemade orange citrus vinaigrette.

Flash fried with roasted peppers, pepperoncinis and Asiago.

Lightly seasoned, flash fried and served with marinara.

Served‎ with cocktail sauce and lemon.

Stuffed with homemade casino stuffing.

Sautéed with onions, scallions and garlic in or marinara.

Sautéed with olive oil, garlic, cannellini beans with a touch of crushed red pepper.

Fresh mozzarella wrapped with prosciutto baked with marinara and a touch of bread crumbs.

Egg batter dipped artichokes, sautéed in a sherry lemon butter sauce.

Fresh littleneck clams steamed in a white wine broth served with drawn butter.

Homemade lobster stuffed ravioli in our vodka cream sauce served over baby spinach.

Homemade ravioli stuffed with artichokes with broccoli and roasted red peppers tossed in a garlic wine sauce.

Vodka marinara, heavy cream, bacon, and onions tossed with penne pasta finished with pecorino Romano cheese.

Cheese filled tortellini with bacon, mushrooms and peas, tossed in a light cream sauce.

Cheese filled tortellini with a fresh basil pesto sauce, pecorino Romano cheese and fresh vegetables.

Prosciutto, mushrooms and artichokes in gorgonzola cream sauce with linguine.

Bacon, egg and cream blended with fresh pecorino Romano cheese.

Fresh vegetables sautéed with garlic, fresh herbs, olive oil and white wine sauce and tossed with linguine.

Sautéed with portabella mushrooms, asparagus and sun-dried tomatoes in a madeira wine sauce and a touch of marinara.

Sautéed with fresh mushrooms in a rich marsala demi glaze.

Sautéed with fresh herbs, artichoke hearts, roasted red peppers, peas and prosciutto in a garlic wine sauce topped with Asiago cheese served over linguine.

Dipped in egg batter, sautéed with a sherry lemon butter sauce served over linguine or spinach.

Breaded topped with mozzarella, baked and served with fresh tomato basil sauce over penne pasta.

Sautéed with fresh scallops, shrimp and chopped roma tomatoes in a light sherry marinara sauce.

Sautéed with prosciutto and kalamata olives over escarole in a madeira wine sauce.

Sautéed with shrimp, portabella mushrooms, roasted red pepper, fresh herbs and asparagus served in a madeira wine sauce.

(16 oz.).

(8 oz.).Served 3 ways gorgonzola, au poivre or with mushrooms.

Rosemary and EVOO marinade, grilled and served in a wine sauce.

Two 9 oz. French cut pork chops in your choice of balsamic or Cajun glaze.

Fresh‎ little neck clams steamed and sautéed with onions, garlic, fresh herbs, sherry wine and a touch of red pepper tossed with linguine.

Jumbo shrimp sautéed with garlic, baby spinach, fresh herbs and sherry lemon butter sauce over linguine.

Dipped in egg batter, sautéed with a sherry lemon butter sauce served over baby spinach.

Fresh little neck clams, mussels, shrimp and a 4 oz. lobster tail served in a spicy marinara sauce over linguine.

Sautéed with braised mushrooms and sun-dried tomatoes in a light madeira cream sauce served with asparagus.

Fresh sea scallops, shrimp and 4 oz. lobster tail in a light brandy cream sauce served with asparagus and rice pilaf.

Shrimp sautéed in a white wine cajun cream sauce served with chopped tomatoes and scallions and tossed with cheese tortellini.

Fresh little neck clams, mussels, shrimp, and lobster tail. Served in a spicy marinara sauce over linguine.

Homemade ravioli stuffed with artichokes with broccoli and roasted red peppers tossed in a garlic wine sauce.

Shrimp, scallops, lobster, calamari over mixed field greens with fresh tomatoes, and scallions tossed in our homemade orange citrus vinaigrette.

Fresh vegetables sautéed with garlic, fresh herbs, olive oil, white wine sauce, and tossed with linguine.

Shrimp, clams, and calamari in a spicy marinara sauce over linguine.

Fried with roasted red peppers, pepperoncinis, and kalamata olives.

Dipped in egg batter with a sherry lemon butter sauce.

Sautéed escarole, olive oil, garlic, and cannelloni beans with crushed red pepper.

Over a bed of mixed field greens.

Romaine lettuce tossed with our house made dressing, croutons, and Asiago cheese.

Mixed field greens tossed with house made balsamic dressing.

Crispy‎ bacon, maytag blue cheese, and creamy blue cheese dressing with a balsamic reduction.

Marinara, fresh mozzarella cheese, tomatoes, and basil.

Roasted red peppers, broccoli, artichokes, and mozzarella cheese.

Mozzarella cheese, Asiago cheese, parmesan cheese, olive oil, and garlic.

Roasted red peppers, mushrooms, and provolone cheese.

Breaded. Topped with mozzarella and red sauce.

Steak with peppers, onions, mushrooms, cheese, and spicy mayonnaise.

Ground sirloin. Topped with provolone cheese, lettuce, and tomato.

Sautéed with artichokes, roasted red peppers, peas, and prosciutto in a garlic wine sauce over linguini.

Breaded. Topped with mozzarella and baked. Served with red sauce over penne.

Dipped in egg batter with a sherry lemon butter sauce over linguine.

Sautéed with mushrooms in a marsala demi glaze over linguine.

Vodka, marinara, heavy cream, bacon, and onions tossed with penne pasta.

Bacon, eggs, and cream blended with fresh pecorino romano.

Shrimp, clams, and calamari in a spicy marinara sauce over linguine.

Romaine hearts, croutons, shredded Asiago, and caesar dressing.

Mixed field greens tossed with balsamic vinaigrette.

Fresh mozzarella, vine ripened tomatoes, basil, extra virgin olive oil, and balsamic reduction.

Sautéed calamari and kalamata olives. Served in a spicy marinara sauce.

Shrimp, scallops, lobster, calamari over mixed field greens with fresh tomatoes, and scallions tossed in our homemade orange citrus vinaigrette.

Flash fried with roasted peppers, pepperoncinis, and Asiago.

Lightly seasoned and flash fried. Served with marinara.

Served‎ with cocktail sauce and lemon.

Stuffed with homemade casino stuffing.

Sautéed with onions, scallions and garlic in or marinara.

Sautéed with olive oil, garlic, and cannellini beans with a touch of crushed red pepper.

Fresh mozzarella wrapped with prosciutto baked with marinara and a touch of bread crumbs.

Egg batter dipped artichokes and sautéed in a sherry lemon butter sauce.

Fresh littleneck clams steamed in a white wine broth. Served with drawn butter.

Homemade lobster stuffed ravioli in our vodka cream sauce. Served over baby spinach.

Homemade ravioli stuffed with artichokes with broccoli and roasted red peppers tossed in a garlic wine sauce.

Vodka marinara, heavy cream, bacon, and onions tossed with penne pasta finished with pecorino Romano cheese.

Cheese filled tortellini with bacon, mushrooms, peas, and tossed in a light cream sauce.

Cheese filled tortellini with a fresh basil pesto sauce, pecorino Romano cheese, and fresh vegetables.

Prosciutto, mushrooms, and artichokes in gorgonzola cream sauce with linguine.

Bacon, egg, and cream blended with fresh pecorino Romano cheese.

Fresh vegetables sautéed with garlic, fresh herbs, olive oil, white wine sauce, and tossed with linguine.

Sautéed with portabella mushrooms, asparagus, sun-dried tomatoes in a madeira wine sauce, and a touch of marinara.

Sautéed with fresh mushrooms in a rich marsala demi glaze.

Sautéed with fresh herbs, artichoke hearts, roasted red peppers, peas, and prosciutto in a garlic wine sauce. Topped with Asiago cheese. served over linguine.

Dipped in egg batter and sautéed with a sherry lemon butter sauce. Served over linguine or spinach.

Breaded. Topped with mozzarella and baked. Served with fresh tomato basil sauce over penne pasta.

Sautéed with fresh scallops, shrimp, and chopped roma tomatoes in a light sherry marinara sauce.

Sautéed with prosciutto and kalamata olives over escarole in a madeira wine sauce.

Sautéed with shrimp, portabella mushrooms, roasted red pepper, fresh herbs, and asparagus. Served in a madeira wine sauce.

Rosemary, evoo marinade, and grilled. Served in a wine sauce.

French cut pork chops in your choice of balsamic or Cajun glaze.

Fresh‎ little neck clams steamed, sautéed with onions, garlic, fresh herbs, sherry wine, and a touch of red pepper tossed with linguine.

Jumbo shrimp sautéed with garlic, baby spinach, fresh herbs, and sherry lemon butter sauce over linguine.

Dipped in egg batter and sautéed with a sherry lemon butter sauce. Served over baby spinach.

Fresh little neck clams, mussels, shrimp, and lobster tail. Served in a spicy marinara sauce over linguine.

Sautéed with braised mushrooms and sun-dried tomatoes in a light madeira cream sauce. Served with asparagus.

Fresh sea scallops, shrimp, and lobster tail in a light brandy cream sauce. Served with asparagus and rice pilaf.

Shrimp sautéed in a white wine cajun cream sauce. Served with chopped tomatoes, scallions, and tossed with cheese tortellini.