Ristorante Nanni

Romaine lettuce with anchovy dressing, caesar salad.

Imported Italian rice with imported mushrooms.

Veal topped with italian mozzarella cheese.

Spaghetti with a cream, and egg sauce base, touch of onion, and prosciutto.

Lightly egg battered breast of chicken sauteed in butter, and lemon sauce.

Imported macaroni in a spicy sauce, sauteed with prosciutto, peas, and onions.

Veal scaloppine, slightly sauteed with marsala and sherry wine, covered with prosciutto and artichoke hearts, served on a bed of spin

Breast of chicken with mushrooms, artichokes, and white wine.

Ring shaped, stuffed, fresh noodles with meat sauce or cream sauce blended with four cheeses.

Spinach egg drop, and Parmesan cheese in consomme.

Fresh seafood salad.

Cold mixed antipasto.

Fresh melon topped with prosciutto.

Fresh mozzarella with prosciutto di parma, and slices of tomato.

Shrimp cocktail.

Colossal crab meat cocktail.

Fresh roasted peppers with anchovies.

Fresh deep fried squids.

Stuffed eggplant.

Escargot in a spicy tomato sauce.

Baked escargot served in mushroom caps.

Clams casino.

Clams oreganata.

Stuffed mushroom caps.

Steamed clams in white wine or light tomato sauce.

Steamed mussels in white wine or light tomato sauce.

Prosciutto, bread, and mozzarella cheese battered with eggs, and parmesan mixture, and fried.

Mozzarella cheese, and bread, battered with egg, and parmesan mixture topped with anchovy sauce.

For one. Hot antipasto of stuffed eggplant, stuffed mushrooms, baked clams, stuffed pepper, and shrimp in marinara sauce.

Vegetable soup.

Spinach egg drop, and parmesan cheese in consomme.

Fresh made to order.

Mixed green salad.

Spinach salad.

Tender leaf bittersweet Italian salad, in season.

Sliced tomato, and onions.

Romaine lettuce with anchovy dressing, caesar salad.

Rugola, endive, and radicchi

Endive salad.

Fresh radicchio with our own dressing.

Cheese filled pasta.

Pasta dumplings with a ragu sauce.

Rigatoni with fresh broccoli.

Ring shaped, stuffed, fresh noodles with meat sauce or cream sauce blended with four cheeses.

Stuffed with minced meat, vegetables, and seasoned with Italian herbs.

Imported macaroni in a spicy sauce, sauteed with prosciutto, peas, and onions.

Imported vermicelli with cream sauce, and garden fresh vegetables.

Linguine flavored with fresh clams, and garlic, choice of red, white or pink sauce.

Linguine with green genovese sauce with basil, pine seeds, garlic, and cheese.

Spaghetti with tomato sauce, anchovies, and black olives.

Spaghetti with a cream, and egg sauce base, touch of onion, and prosciutto.

With imported porcine mushrooms in a red sauce.

Lobster, shrimp, scallops, clams, and fresh basil in a delicate white sauce.

Imported Italian rice with clams, shrimp, scallops, lobster tails, and mussels.

Imported Italian rice with imported mushrooms.

Escarole sauteed with garlic, and oil.

Broccoli sauteed with garlic, and oil.

Spinach sauteed with garlic, and oil.

Deep fried zucchini sticks.

Poached escarole, and garlic flavored.

String beans with marinara sauce or sauteed with almonds.

Lightly egg battered breast of chicken sauteed in butter, and lemon sauce.

Breast of chicken with prosciutto, mushrooms, and herbs.

Breast of chicken with mushrooms, and artichokes, and white wine.

Sauteed breast of chicken with peppers, onions, mushrooms, asparagus, and tomatoes.

Smothered with mushrooms, crab meat, and mozzarella cheese, then baked.

Breast of chicken pieces sauteed in oil with peppers, sausage, mushrooms, and garlic, country style.

Veal topped with Italian mozzarella cheese.

With chestnuts, imported mushrooms, and brandy sauce.

Lightly egg battered veal scaloppine sauteed in lemon.

Veal scaloppine sauteed in Marsala wine with mushrooms.

Veal scaloppine sauteed with fresh red peppers, and sausage in pizzaiola sauce.

Veal scaloppine sauteed in butter, lemon, and capers.

A veal chop filled with Swiss cheese and prosciutto, sauteed, and topped with imported porcini mushrooms, and red sauce.

Veal scaloppine, slightly sauteed with marsala and sherry wine, covered with prosciutto, and artichoke hearts, served on a bed of spinach.

With prosciutto, and mozzarella.

Very delicately flavored sauteed shrimp, francese or with garlic, and white wine.

Tiny south american lobster tails broiled, and topped with butter, garlic, and white wine.

Shrimp with marinara sauce over linguine.

Poached fresh salmon with tricolor salad.

Broiled swordfish topped with onions and sauteed in balsamic vinegar.

Center cut veal rib milanese topped with tricolore salad.

Veal medallions topped with crab meat, mozzarella and asparagus.

Scaloppine of filet mignon sauteed in pizzaiola sauce.