Menu
Antipasti
Mozzarella Santa Lucia
Fresh homemade mozzarella and tomatoes drizzled with extra virgin olive oil, balsamic, basil, and herbs
Tortino di Melanzane
Grilled eggplant topped fresh tomatoes, herbs and Violino's homemade mozzarella
Portobello D'Autunno
Franco’s creation of baked portobello topped with puree of mushroom, parmigiano, goat cheese and rosemary
Cozze Pescatora
Mussels sauteed with olive oil, garlic, tomatoes, herbs, and white wine
Capriccio Violino
Assorted classic style antipasto featuring homemade and imported Italian cured meats
Frittura di Calamari
Fried calamari
Insalate
Insalata Cesare con Vitello
Caesar salad with sliced grilled veal
Insalata Violino
Garden salad with steamed shrimp, calamari, cannellini beans, boiled potatoes, tomatoes and Violino dressing
Insalata Rossini
Garden salad with pears, tomatoes, seasonal fruit, goat cheese, and smoked salmon with a lemon vinaigrette
Insalata Nizzarda
Salad greens with fresh grilled tuna, tomatoes, green beans, nicoise olives, hard boiled eggs, steamed potatoes and balsamic vinaigrette
Condiglione Suprema di Pollo
Salad greens topped with grilled chicken breast, tomatoes, onions, bell peppers, olives, andhomemade mozzarella cheese with a balsamic vinaigrette
Minestre
Pasta e Fagioli
White bean and homemade pasta soup
Minestrone
Classic Italian vegetable soup
Zuppa del Giorno
Chef’s creation
Piatti di Pasta
Tagliatelle
Homemade fettuccine served with your choice of Bolognese, cream, wild mushroom sauce or housemade sausage and peppers
Ravioli della Nonna Emilia
Filled with swiss chard and fresh goat ricotta topped with a walnut sauce
Ravioli Agnulot
Filled with veal, Mortadella and mixed greens and sauteed with butter, sage and a dry porcini puree
Tortellini Gustosi
Meat tortellini with prosciutto and mushrooms in a cream sauce
Linguine
Homemade linguine served with your choice of fresh tomato, aglio e olio, pesto or carbonara sauce
Gnocchi
Classic potato gnocchi made weekly served with your choice of pesto, tomato, Bolognese, wild mushroom or Gorgonzola sauce
Tagliolini Primavera
Angel hair pasta with assorted fresh vegetables, extra vergine olive oil and basil.
Lasagna Genovese
Homemade pasta layered with Violino Mozzarella Pesto and ricotta served over a vegetable medley
Risotto
Allow the chef to combine fresh seasonal ingredients with this classic preparation of imported Carnaroli rice
Lasagna
Savory and classical dish
Piatti di Carni
Scaloppine Marsala e Funghi
Veal sauteed with wild mushrooms and marsala wine served with roasted potatoes
Scaloppine alla Lombarda
Veal sauteed with a lemon, capers, and white wine served with Chef's choice vegetables
Scaloppine Paganini
Veal sauteed with sundried tomatoes, pesto, and pine nuts served with green beans and steamed potatoes
Bocconcini All’ Albese
Veal scaloppine filled with truffle fontina cheese, speck, and herbs in a white wine sauce served over spinach
Costata alla Gorgonzola
Grilled Angus beef ribeye served with roasted potatoes and Gorgonzola
Filetto alla Rossini
Grilled Angus beef filet wrapped with prosciutto served with Marsala reduction, truffle patè and parmesean potatoes
Pollo Giuseppe Verdi
Chicken scaloppina filled with Parmigiano topped with rosemary ham and Mostarda di Cremona served with sautéed vegetable medley
Galletto al Limone
Grilled boneless cornish hen marinated and pressed with rosemary, garlic and lemon served with roasted potatoes
Piatti di Pesce
Passera di Mare
Flounder filet sauteed with lemon and white wineserved with Capponata
Lo Scoglio
A variety of fresh shellfish and calamari sauteed with garlic, tomatoes and white wine served over homemade pasta
Rondo Veneziano
Broiled salmon and scallops served with a light basil sauce over steamed, sliced potatoes
Tagliolini Riccardo
Shrimp sauteed with extra virgin olive oil, garlic, herbs and roasted bell peppersserved over black angel hair pasta
Linguine alle Vongole
Verace clams sauteed with your choice of white wine and garlic sauce or marinara sauce served over homemade linguine
Specialitá del Violino
Ossobuco
Traditional braised veal hind shank served with saffron risotto
Cotolette Scottadita
Grilled lamb chops with a judea sauce served with sauteed artichokes and roasted potatoes
Coniglio di San Remo
Liguria style braised local rabbit with fresh herbs, white wine and Taggiasche olives served over soft polenta
Maialino al Forno
Roasted pork tenderloin medallions served with local apples, homemade gnocchi, and warm local apple sauce
Lobster Pansotti Gondoliera
Lobster ravioli in a lemon, parmesean cream sauce crowned with a whole cold water lobster tail
Saltimbocca Con Porcini
Veal scaloppine with prosciutto di Parma, sage and imported porcini mushrooms served on a bed of homemade fettucine