il Verdi

Chilled jumbo shrimp with red and yellow plum tomato relish and balsamic cocktail sauce.

Roasted peppers, grilled artichokes, asparagus, stuffed cherry peppers, mushrooms, marinated plum tomatoes, assorted Italian meats and cheeses.

Choice of buratta or housemade fresh mozzarella, heirloom tomatoes, micro basil, apulian olive oil and aged balsamic.

Chilled jumbo lump crabmeat, plum tomatoes and basil with grilled semolina.

Chef's selection of Italian cheeses.

Sautéed littleneck clams or mussels, heirloom garlic, fennel, basil and white wine butter.

Sauteed littleneck clams or mussels, heirloom garlic, fennel, basil, white wine butter.

Crispy chili pepper scented calamari with a spicy san marzano marinara.

Lightly fried saffron risotto croquettes stuffed with prosciutto and fontina with a yellow tomato marinara.

Parmesan and herb crusted fried fiore di latte mozzarella with a roasted garlic anchovy sauce and a san marzano marinara.

Classic savory pasta and mixed bean soup.

Italian egg drop soup with roasted chicken, escarole and pecorino Romano cheese.

Traditional romaine salad topped with parmigiano-reggiano.

Prosciutto di Parma and Chianti poached pears over chilled baby arugula with roasted spicy walnuts, gorgonzola cheese and a pommegrante vinaigrette.

Slices of orange, shaved fennel, baby romaine, reggiano Parmesan and tangerine honey vinaigrette.

Chopped salad of romaine hearts, heirloom tomatoes, English cucumbers, red onions, Italian meats, aurrichio provolone, olives, pepperoncini and red wine vinaigrette.

Crisp spinach leaves with gorgonzola cheese, chopped egg and crispy fried pancetta tossed in a white balsamic vinaigrette.

Sauteed spinach with garlic and olive oil.

Sauteed broccoli rabe with garlic and olive oil.

Grilled asparagus and shaved Parmesan.

Sauteed mushroom medley and truffle herb butter.

Rosemary and Parmesan roasted fingerling potatoes.

Mixed mushroom and truffle risotto.

Thin spaghetti with lobster, rock shrimp, calabrian chilies, roasted garlic, basil, roasted plum tomatoes and extra virgin olive oil.

Potato gnocchi with cherry tomatoes, basil, extra virgin olive oil and ricotta salata.

Penne with il Verdi's housemade sausage ragu.

Fettuccini with roasted chicken, sun-dried tomatoes, grilled zucchini, mushrooms in a gorgonzola cream sauce.

Cavatelli with jumbo lump crabmeat, imported cheeses and plum tomatoes, oven baked with seasoned breadcrumbs and crispy pancetta.

Linguine with red or white clam sauce.

Crispy skinned red snapper fillet, heirloom cherry tomatoes, capers, asparagus, red onions, artichokes, arugula and extra virgin olive oil.

Shrimp, scallops, clams, mussels and jumbo lump crabmeat in a spicy white or red broth over capellini.

Grilled faroe island salmon topped with jumbo lump crabmeat, tarragon and diced tomatoes in a white wine and garlic lemon butter sauce.

Day boat flounder francese with a Meyer lemon butter and baby spinach.

Seared Viking village day boat scallops, Parmesan polenta, white truffle butter.

Roasted domestic rib lamb chops with fresh herb semolina breadcrumbs and gorgonzola cheese crust and Chianti Demi.

Grilled filet mignon over a bed of caramelized mushrooms and fennel with gorgonzola cheese and Demi.

Sauteed veal medallions with prosciutto and mixed mushrooms in a white wine sage butter sauce.

Free range frenched chicken breast sautéed with sweet Italian sausage, baby sweet peppers, pepperoncini, mixed mushrooms, cipollini onions and broccoli rabe and natural jus.

Sauteed veal medallions with three imported cheeses in a pinot grigio cream sauce.

Grilled NY sirloin, roasted garlic, truffle herb butter and barolo Demi.