HOUSE FAVORITES WHOLE WHEAT IS AVAILABLE UPON REQUEST ZUPPE GLUTEN FREE PASTA AVAILABLE $2 ZUPPA DI LENTICCHIE 7 Lentil soup with onions, celery and carrots finished with Parmigiano Reggiano ZUPPA DI FAGIOLI 7 Traditional Tuscan white bean soup with ditalini pasta

IL CARPACCIO ADD TO ANY PASTA CARPACCIO DI MANZO 17 MEATBALL $4 CHICKEN $4 SALMON $7 SHRIMP $7 Thin slices of cured served with arugula, sliced Portobella mushrooms, shaved Manchego, fresh lemon and extra virgin 18 CARPACCIO DI SALMONE 17 Spaghetti with crisp pancetta, egg yolk, Parmigiano Reggiano tossed in a cream Thin slices of Norwegian salmon topped with diced mini bell peppers, capers, arugula SPAGHETTI AND MEATBALLS 18 and finished with fresh lemon and extra virgin olive oil Spaghetti with Nona’s meatballs in our Sunday CARPACCIO OCTOPUS 18 ALLE VONGOLE 23 Paper-thin sliced sushi-grade octopus, seaweed and marinated calamari salad drizzled Linguine with steamed clams served in your choice of sauce: and or with lemon, olive and traditional marinara INSALATA LINGUINE PESCATORE 29 Linguine with shrimp, clams, mussels and calamari served in a light tomato broth INSALATA DELLA CASA 10 Baby mixed greens, diced tomatoes, red onions and cucumbers tossed in our balsamic LINGUINE GAMBERI 29 tomato Jumbo shrimp sautéed with your choice of either garlic, lemon and white wine or fra diavolo sauce served over linguine INSALATA CAESAR 12 Romaine lettuce, croutons and Parmigiano Reggiano tossed with our classic Caesar dressing SCUNGILLI 21 Scungilli (Conch) & shrimp pan-seared with olive oil and garlic in DeRomo’s tomato sauce INSALATA WEDGE 13 tossed with traditional bucatini pasta Wedge of lettuce, diced tomatoes, red onions, bacon, creamy blue dressing and a drizzle of balsamic glaze ALLA VODKA 20 Rigatoni with sautéed pancetta and onions served in an aurora sauce INSALATA ATENE 14 Chopped mixed salad, fire-roasted peppers, Kalamata olives, Tuscan white beans, crumbled MELANZANA 23 feta cheese with an extra virgin lemon olive oil dressing Thin layers of eggplant, lightly breaded and fried, topped with , house-made mozzarella and Parmigiano Reggiano INSALATA BONITA 14 Baby mixed greens, Belgium endive, fresh cantaloupe, papaya and strawberries tossed with LASAGNA 24 a tropical vinaigrette topped with candied walnuts and shaved Parmigiano Reggiano Classic lasagna made with our house-made pasta sheets layered with ricotta, and DeRomo’s then topped with mozzarella and Parmigiano Reggiano ANTIPASTI POLLO PARMIGIANA 23 SAPORI D’ITALIA 23 VITELLO PARMIGIANA 27 Prosciutto di Parma, soppressata, , Parmigiano Reggiano, sun-dried tomatoes, mixed Lightly breaded chicken or scaloppini topped with DeRomo’s tomato sauce and mozzarella olives, roasted peppers and house marinated artichokes served over spaghetti POLPETTE DI MANZO 12 POLLO MARSALA 23 Nona’s meatballs topped with our Sunday gravy and served with fresh ricotta and VITELLO MARSALA 27 Parmigiano Reggiano Chicken or veal scaloppini and sautéed mushrooms served in a Marsala wine sauce MELANZANE 13 POLLO PICCATA 23 Thinly sliced, egg battered and lightly breaded eggplant rolled with a delicate mixture of Italian ricotta, Parmigiano Reggiano then topped with DeRomo’s tomato sauce, VITELLO PICCATA 27 mozzarella and baked to golden brown Chicken or veal scaloppini sautéed in a capers, white wine and lemon butter sauce MOZZARELLA CAPRESE 13 The traditional Italian classic made with our house-made mozzarella, ripe tomatoes, fresh basil, extra virgin olive oil and balsamic glaze CALAMARI ZUCCHINI FRITTI 14 Calamari and zucchini sticks served with our spicy house-made Napolitana marinara sauce PESCE & CARNE TUNA TARTAR 18 SALMONE FANTASIA 29 Sushi grade Ahi tuna diced and tossed with sesame seeds, , sesame oil, glaze Fresh Norwegian salmon fillet grilled and served with sautéed mushrooms in a light Calvados & Tobasco topped with avocado, & raspberry cream brandy cream sauce SEA BASS AGRUMI MP Pan-seared fresh Chilean sea bass finished with orange fennel and lemon white wine sauce BISTECCA ROSMARINO 30 ADD TO ANY SALAD: Grilled New York strip served with a rosemary and red wine reduction sauce CHICKEN $4 SALMON $7 SHRIMP $7 FILETTO AL PEPE VERDE 37 8oz. filet finished with shallots, green peppercorns, butter and a brandy demi-glace reduction OUR SPECIALTIES LAMB CHOPS 36 Grilled lamb chops finished with a rosemary and Calvados brandy demi-glace sauce DI MARE 26 LOMBATA MILANESE 39 Carnaroli rice slowly simmered with an array of fresh seafood and seasoned with saffron Breaded veal chop pounded thin, pan-fried then topped with diced tomatoes and drizzled RISOTTO BIANCO HALF 12 FULL 19 with a balsamic glaze. Served with an Italian tre colore salad Creamy Carnaroli rice with Parmigiano Reggiano VEAL OSSOBUCO MP RISOTTO PORCINE 23 Braised 20oz. veal hind shank served over risotto with zaferano alla Milanese Risotto with porcini mushrooms and Parmigiano Reggiano VEAL CHOP GRILL MP LINGUINE VILLAGGIO 21 Veal chop grilled and finished in a mushroom marsala sauce with a touch of truffle oil Linguine served with sautéed chicken, spinach, pine nuts, sun-dried tomatoes, garlic, extra ALL PESCE AND CARNE ENTRÉES ARE SERVED WITH virgin olive oil and topped with diced tomatoes and Pecorino Romano FRESH SEASONAL VEGETABLES AND POTATO OF THE DAY BRIONI 21 Tortellini filled with braised veal and cheese along with cremini mushrooms, sweet baby peas and pancetta all tossed in a Parmigiano Reggiano cream sauce. SPAGHETTI SELVAGGIO 21 Spaghetti with Portobella and champignon mushrooms, sun-dried tomatoes, baby spinach, house-made mozzarella tossed in garlic and extra virgin olive oil HOUSE MADE PASTA MARE AZZURRO 21 HAND CRAFTED WITH CARE IN OUR ON-SITE PASTERIA Italian seafood salad made with shrimp, calamari, clams, mussels and scallops tossed with a FORMAGGIO 23 salmoriglio sauce, red onions, celery and served on a bed of baby mixed greens DeRomo’s jumbo cheese ravioli filled with ricotta and Parmigiano Reggiano in an aurora DEVINANTHONY 26 sauce and garnished with one of Nona’s meatballs Angel hair pasta, lump crab meat, sautéed onions, fresh tomato and basil in a white wine BOLOGNESE 20 garlic seafood broth. Add shrimp $7 DeRomo’s fettuccine tossed in a tomato meat sauce with a touch of cream and topped with POLLO ALLA DeROMO 27 Parmigiano Reggiano Lightly sautéed chicken breast layered with Prosciutto di Parma, ricotta cheese, breaded TAGLIARINI NERI E CALAMARI 25 eggplant and our house-made mozzarella covered in a pink tomato basil sauce and baked Squid ink tagliarini pasta with shrimp, scallops and calamari tossed with sautéed to perfection. Served with garlic mashed potatoes and sautéed spinach red bell peppers, capers, Kalamata olives, garlic and extra virgin olive oil VITELLO SCHANTINELLA 35 DeROMO 21 Veal medallions, sea scallops, jumbo shrimp and golden roasted shallots with a basil sherry DeRomo’s cavatelli pasta, sautéed broccoli rabe, sun dried tomatoes and our own sweet cream sauce served over creamy risotto. Noted in the NY Times as “best dish of the year” Italian sausage all tossed in fresh garlic and olive oil topped with Pecorino Romano CAPE SANTE E GAMBERI 24 GLUTEN FRIENDLY PASTA AVAILABLE FOR AN ADDITIONAL $2 (Scallops and Shrimp) Seared scallops and shrimp in a shallot Alfredo cream sauce tossed with fettuccine, green peas and diced tomatoes Executive Chef: Roberto Cardenas Rimarow *CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. DUE TO THE SIZE AND SELECTION OF OUR MENU WE ARE UNABLE TO DEVIATE FROM OUR ORIGINAL RECIPES BUT WILL MAKE EVERY EFFORT WHEN POSSIBLE TO ACCOMMODATE YOU. THERE IS A $5 CHARGE FOR SHARING PLATES WINE & DRINKS LIST

CHAMPAGNE & SPARKLING SPLITS DeROMO’S PRIVATE LABEL JP Chenet Brut (France) 9 IMPORTED FROM Moët Imperial (France) 19 Tattinger Brut (France) 1/2 bottle 42 8/glass 30/bottle FULL BOTTLES Pinot Grigio, Chardonnay, Pinot Noir, Merlot, Cabernet, Chianti LaLuca Prosecco (Italy) 8 30 LaLuca Rosé (Italy) 8 30 Lambrusco Lini “Labrusca” (Emilia Romagna) 12 46 Veuve Clicquot (France) 75 ITALIAN REDS Moët Imperial (France) 96 Sangiovese Di Majo Norante (Molise) 9 34 Moët Imperial Rosé (France) 105 Montepulciano d’ Valle Reale (Abruzzo) 11 42 PINOT GRIGIO Chianti Villa Campobello (Tuscany) 9 34 Zenato Pinot Grigio (Italy) 9 34 Chianti Classico Carpineto (Tuscany) 12 46 Colimoro Pinot Grigio (Italy) 10 38 Chianti Classico Riserva Carpineto (Tuscany) 54 Banfi San Angelo Pinot Grigio (Tuscany) 11 42 Chianti Classico Riserva Gold Ruffino (Tuscany) 90 Tramin Pinot Grigio (Italy) 12 46 Vino Nobile di Montepulciano Riserva Carpineto (Tuscany) 58 Santa Margherita Pinot Grigio (Italy) 17 66 Super Tuscan Carpineto Dogajolo (Tuscany) 9 34 CHARDONNAY Super Tuscan Rigoletto (Tuscany) 11 42 Auspicion Chardonnay (California) 9 34 Super Tuscan Bolgheri Rosso (Tuscany) 58 Mezzacorona Chardonnay (Trentino) 9 34 Super Tuscan Perlato del Bosco Toscana IGT Tua Rita (Tuscany) 60 Bread & Butter Chardonnay (Napa) 10 38 Red Blend Vitiano Falesco (Umbria) 10 38 Golden Chardonnay (Monterey) 10 38 Rosso di Montalcino Castello Banfi (Tuscany) 56 Tiefenbrunner Chardonnay (Italy) 11 42 Brunello di Montalcino Caparzo (Tuscany) 79 Chalk Hill Chardonnay (Sonoma) 14 54 Brunello di Montalcino Carpineto (Tuscany) 94 Albert Bichot Pouilly Fuisse (France) 15 58 Brunello di Montalcino Altesino Montosoli, 2014 (Tuscany) 185 Rombauer Chardonnay (Napa) 72 Barbera d’Asti Lavignone Pico Maccario (Piedmont) 10 38 Cakebread Cellars Chardonnay (Napa) 75 Barbaresco Villa Rosa (Piedmont) 54 Barolo Villa Rosa (Piedmont) 15 58 SAUVIGNON BLANC Barolo Damilano Cannubi, 2013 (Piedmont) 150 Mount Fishtail Sauvignon Blanc (New Zealand) 9 34 Nero d’Avola Regaleali Tasca (Sicily) 11 42 Peju Sauvignon Blanc (Napa) 10 38 Valpolicella Ripasso Mara Cesari (Veneto) 11 42 Charles Krug Sauvignon Blanc (Napa) 11 42 “Baby Amarone” Valpolicella Ripasso Zenato (Veneto) 16 62 Tramin Sauvignon Blanc (Italy) 12 46 Amarone della Valpolicella Classico Cesari (Veneto) 94 Kim Crawford Sauvignon Blanc (New Zealand) 12 46 Amarone della Valpolicella Cesari ‘Bosan’ Sgl. Vyd, 2009 (Veneto) 179 Jean Marechal Sancerre (France) 13 50 Amarone della Valpolicella Classico Bertani, 2009 (Veneto) 185 Sidewood Sauvignon Blanc (Australia) 52 Amarone della Valpolicella Classico Riserva Zenato, 2013 (Veneto) 220 ALTERNATIVE WHITES Red Blend Sassicaia ‘Tenuta San Guido’, 2016 (Tuscany) 330 White Zinfandel CK Mondavi (California) 8 30 Riesling P.J. Valckenberg Madonna Spätlese (Germany) 9 34 CABERNET SAUVIGNON Moscato Stella (Italy) 9 34 Auspicion Cabernet (California) 9 34 Vermentino Argiolas Costamolino (Italy) 8 30 Aviary Cabernet (Napa) 11 42 Soave Classico Suavia (Italy) 9 34 Di Majo Norante Cabernet (Italy) 12 46 Rosé Regaleali Tasca (Italy) 10 38 Mettler Cabernet (Lodi) 14 54 Rosé Pico Maccario (Italy) 12 42 Roth Cabernet (Sonoma) 15 58 Gavi La Doria (Piedmont) 11 42 Hess Collection “Allomi” Cabernet (Napa) 17 66 Voignier Hawley (Sonoma) 48 Aviary Reserve Cabernet ‘Cellar Selctions’ (Napa) 49 Chenin Blanc Paumanok (Long Island) 68 Sposato Riserva Cabernet (Argentina) 56 Jamieson Ranch ‘Double Lariat’ Cabernet (Napa) 60 Simi Cabernet(Sonoma) 69 ZD Cabernet (Napa) 96 Jordan Cabernet, 2015 (Sonoma) 98 Chimney Rock Cabernet, 2016 (Napa) 135 SPECIALTY COCKTAILS Caymus Cabernet, 2017 (Napa) 165 PLANTATION MULE 12 Silver Oak Cabernet, 2014 (Napa) 195 Cask & Crew Ginger Spice rye whiskey, ginger beer, fresh lime juice served over muddled local Plantation strawberries PINOT NOIR THE BRONX CHEER 13 Julia James Pinot Noir (California) 9 34 Cask & Crew Walnut whiskey, lemonade, fresh lemon, agave nectar and a Kris Pinot Noir (Italy) 10 38 splash of bitters garnished with thyme Primarius Pinot Noir (Oregon) 11 42 SOPHIA’S KISS 14 Light Horse Pinot Noir (Napa) 12 46 Bertina Elderflower liqueur, Chambord, LaLuca prosecco with a lemon twist Calmer Pinot Noir (Carneros) 15 58 HEADING SOUTH 13 Erath Pinot Noir (Oregon) 46 Recipe 21 vodka, Kahlua, Godiva chocolate, half & half with a Gehricke Pinot Noir (Carneros) 49 chocolate drizzle Sokol Blosser Pinot Noir (Dundee Hills) 69 POMARIO 12 Recipe 21 vodka, Pomm pomegranate liqueur, cranberry juice, lemonade and MERLOT fresh lime juice with a lime garnish Columbia Crest Merlot (Washington) 9 34 MOJITO’S 12 Chateau St. Jean Merlot (Sonoma) 9 34 Original | Mango | Watermelon | Strawberry Ca’Momi Merlot (Napa) 10 38 Recipe 21 rum, simple , muddled mint, fresh lime juice and a splash of soda with a mint and lime garnish Falesco Tellus Merlot (Italy) 11 42 Stags’ Leap Merlot (Napa) 68 MARTINIS Meeker Handprint Merlot (Sonoma) 87 POMPELMO BASILICO 13 Deep Eddy Grapefruit vodka, Bertina Elderflower liqueur, Ruby Red ALTERNATIVE REDS grapefruit juice muddled with fresh basil Rioja Honoro Vera (Spain) 8 30 PESCA MOMENTO (PEACH MOMENT) 12 Carmenere Santa Carolina (Chile) 8 30 Deep Eddy Peach vodka, peach nectar, peach schnapps, cranberry juice, Red Blend Auspicion ‘Mystic’ Red (California) 9 34 lemonade with an orange slice garnish Red Blend 1000 Stories (Mendocino) 9 34 CAFÉ 14 Malbec Domaine Bousquet (Argentina) 9 34 Recipe 21 vodka, creame de cacao, espresso café and Baileys Malbec Domaine Bousquet Riserva (Argentina) 40 DETOX MARTINI 13 Shiraz Woop Woop (Australia) 9 34 Pearl Cucumber vodka, Bertina Elderflower liqueur, fresh lemon juice, rosemary, basil and fresh muddled cucumber Red Zinfandel Red Fire (Apulia) 9 34 CHOCOLOTO 14 Red Zinfandel Renwood Old Vine (Lodi) 10 38 Smirnoff Vanilla vodka, dark Godiva chocolate with a chocolate syrup Red Zinfandel Venge Signal Fire, 2017 (Calistoga/Napa) 120 swirl garnish Red Blend The Cleaver Red (California) 36 THE GODFATHER 14 Red Blend Lignum (Sicily) 38 Santo Blanco tequila, agave nectar, fresh lime, mix and a dash of tobasco sauce with a rim and lime wheel garnish St. Emilion Grand Cru Cht. Vieux Pavillon de Taillefer, 2013 (France) 115 Red Blend Opus One, 2016 (Napa) 590