SPECIALIZING IN NORTHERN ITALIAN CUISINE
The all-new 3,600 square foot award-winning gourmet restaurant, Il Verdi showcases over 450 wine bottles on display and features a new bar and 3 distinct dining areas.
Il Verdi serves meticulously prepared gourmet dishes in an elegant yet relaxed atmosphere. Dine on your choice of hot and cold antipasti, soups, salads, pastas, fish and meat entrees, and desserts. Il Verdi’s award-winning wine list features Italian wines selected to complement the food. Opt to dine at the newly added bar which serves a full menu.
Named one of the 20 best casino restaurants from Atlantic City to Bethlehem by South Jersey Magazine and OpenTable’s Top 10 Diners’ Choice Awards in Atlantic City 2018.
Sunday Supper
Welcome to Sunday Supper - a brand new dining experience at il Verdi! Featuring smooth rat-pack vibes, a jazzy soundtrack pulsing through the restaurant, and more - this Sunday prix-fixe menu touts exclusive red-sauce joint menu items not available on il Verdi’s regular menu plus featured $25 bottled wines. This is a great way for guests to enjoy classic dishes from Tropicana’s signature restaurant as well as our culinary team’s take on old school favorites! View Menu Below.
Menu
Happy Hour
Captain's List
Dinner
Wines & Cocktails
Sunday Supper
Dessert
Antipasti Misti
Chilled Jumbo Shrimp or Jumbo Lump Blue Crab with Red and Yellow Tomato Relish and Balsamic Cocktail Sauce
Roasted Peppers, Grilled Artichokes, Asparagus, Stuffed Cherry Peppers, Mushrooms, Plum Tomatoes, Assorted Italian Meats & Cheeses
Fresh Mozzarella, Jersey Tomatoes, Fresh Basil, Extra Virgin Olive Oil, Aged Balsamic
Chilled Iced Shellfish Platter, Alaskan King Crab, ½ Whole Lobster, Jumbo Lump Crabmeat, Shrimp Cocktail, Balsamic Cocktail Sauce, Mustard Sauce
Steamed Littleneck Clams or Mussels, Fennel, Heirloom Garlic, Basil, White Wine Butter
Grilled Eggplant, Hand-dipped Ricotta, Fresh Basil, Baby Spinach, Fresh Mozzarella, Plum Tomato, Red and Yellow Marinara
Crispy Chili Pepper Scented Calamari with a Spicy San Marzano Marinara
Parmesan and Herb Crusted Fried Fior Di Latte Mozzarella with a San Marzano Marinara and a Roasted Garlic Anchovy Sauce
Stuffed Cubanelle Peppers with Hot Sausage, Pecorino Romano and Auricchio Sharp Provolone
Minestra
Classic Savory Pasta and Mixed Bean Soup
Italian Egg Drop Soup with Roasted Chicken, Escarole and Pecorino Romano
Insalata
Traditional Romaine Salad topped with Parmigiano-Reggiano
Prosciutto Di Parma and Chianti Poached Pears with Baby Arugula, Roasted Spicy Walnuts, Gorgonzola and a Pomegranate Vinaigrette
Slices of Orange, Shaved Fennel, Baby Romaine, Parmigiano-Reggiano, Tangerine Honey Vinaigrette
Chopped Salad of Romaine Hearts, Radicchio, Heirloom Tomatoes, English Cucumbers, Red Onions, Italian Meats, Aurrichio Provolone, Olives, Pepperoncini, Red Wine Vinaigrette
Romaine Hearts, Jumbo Lump Crabmeat, Shrimp, Roasted Peppers, Heirloom Cherry Tomatoes, English Cucumbers, Red Onions, Aged Balsamic Vinaigrette
Accompagnamenti
Sautéed Spinach with Garlic and Olive Oil
Sautéed Broccoli Rabe with Garlic and Olive Oil
Grilled Asparagus, Shaved Parmesan
Sautéed Mushroom Medley, Truffle Herb Butter
Parmesan and Herb Roasted Fingerling Potatoes
Mixed Mushroom and Truffle Risotto
Pasta
GLUTEN-FREE PASTA AVAILABLE UPON REQUEST
Handmade Ricotta Cavatelli with Fennel Sausage, Broccoli Rabe, Parmigiano-Reggiano, Aglio e Olio
Ricotta stuffed Gnocchi with Peas in a Tomato Vodka Cream Sauce
Hand Cut Rigatoni with Il Verdi’s House-made Sausage Ragu, Hand Dipped Ricotta
Fettuccini with Roasted Chicken, Sundried Tomatoes, Grilled Zucchini, Mixed Mushrooms in a Gorgonzola Cream
Handmade Ravioli filled with Fresh Mozzarella in a Basil Pomodoro Sauce
Linguine with Littleneck Clams, White Wine, Garlic, Italian Parsley, Basil and Olive Oil Red or White
pesci
1 ½ LB Whole Lobster, Shrimp, Mussels, Littleneck Clams and Calamari in a Spicy San Marzano Marinara over Linguine
Add Langoustine / 12 each
Sautéed Shrimp, Red and Yellow Sundried Tomatoes, Broccolini, Scampi Sauce, Fresh Made Basil Linguine
Grilled Faroe Island Salmon Topped with Jumbo Lump Crabmeat, Tarragon and Diced Tomatoes in a White Wine Sauce
Egg Battered Local Flounder Filet, Baby Spinach, Lemon - Pinot Grigio Butter Sauce
Add Jumbo Lump Crabmeat / 12
Carne
Grilled Superior Farms Single Cut Rib Lamb Chops, Mediterranean Vegetable Medley, Roasted Garlic Goat Cheese Mash, Natural Jus
Grilled Filet Mignon over a Bed of Caramelized Mushrooms and Fennel with Gorgonzola Cheese and Barolo Demi
Veal Scallopine with Prosciutto, Fried Eggplant, Baby Spinach, Mixed Mushrooms, White Wine Sage Butter
Traditional Slow Braised Veal Shank over Saffron Parmesan Risotto and Roasted Vegetables
Free Range Frenched Chicken Breast Sautéed with Sweet Italian sausage, Baby Bell Peppers, Mixed Mushrooms, Cippolini Onions, Broccoli Rabe, Natural Jus
Sautéed Veal Medallions with Asparagus, Jumbo Lump Crabmeat, Fresh Basil, Cherry Tomatoes, Fontina Cheese, Meyer Lemon Butter
Grilled 28 Day Aged Bone-In Ribeye with Roasted Garlic, Truffle Butter, Parmesan Herb Fingerling Potatoes
Pan Seared Double Cut Pork Chop with Garlic, Rosemary, Broccoli Rabe, Hot and Sweet Vinegar Peppers, Auricchio Sharp Provolone
Wines
Prosecco, Caposaldo, Veneto, Italy / 13 / 20
Lambrusco Dolce, Medici Ermete, Lombardy, Italy / 12 / 19
Brut Cava, Anna de Codorníu, Catalonia, Spain/ 11 / 17
Pinot Grigio, Mezzacorona, Trentino, Italy / 11 / 17
Pinot Grigio, Gradis’Ciutta, Collio, Italy / 15 / 22
Fumé Blanc, Ferrari-Carano, Sonoma County, CA / 13 / 20
Sauvignon Blanc, Kim Crawford, Marlborough, N.Z. / 15 / 22
Chardonnay, Mezzacorona, Trentino, Italy / 11 / 17
Chardonnay, Ferrari-Carano “Tre Terre”, Russian River, CA / 13 / 20
Cortese, Gavi “La Rocca” , Piemonte, Italy / 15 / 22
Moscato, Mezzacorona, Trentino, Italy / 11 / 17
Rosé Sangiovese, Ferrari-Carano, Sonoma County, CA / 13 / 20
White Zinfandel, Beringer, California / 11 / 17
Pinot Noir, Joel Gott, Santa Barbara County, CA / 16 / 23
Merlot, Josh Cellars, North Coast, CA / 14 / 21
Merlot, Falesco, Toscana, Italy / 12 / 19
Cabernet, J. Lohr “Seven Oaks”, Paso Robles, CA / 12 / 19
Cabernet, Francis Coppola “Director’s Cut”, Alexander Valley, CA / 15 / 22
Red Blend, Ferrari-Carano “Siena”, Sonoma County CA / 12 / 19
Sangiovese, Ruffino Chianti Classico “Aziano”, Toscana, Italy / 13 /19
Baby Amarone, Masi “Campofiorin”, Veneto, Italy / 15 / 21
WINES BY THE BOTTLE
Italy
Rotari Rosé, Trentino / 46
Bottega “Petalo” Moscato, Veneto / 39
LaMarca Prosecco, Veneto / 60
France
Perrier-Jouët Grand Brut, Epernay N.V. / 69
Moët & Chandon Impérial Brut, Epernay N.V. / 95
Ferrari-Carano, Russian River, California / 39
Barone Fini , Valdadige, Italy / 42
Santa Margherita , Alto Adige, Italy / 65
Hall, Napa Valley, California / 65
Frog’s Leap, Napa Valley, California / 58
Della Sala, Bramìto Del Cervo, Antinori, Umbria, Italy / 48
Mer Soleil, Silver, Unoaked, Monterey, California / 55
Jordan , Russian River Valley, California / 79
Cakebread, Napa Valley, California / 95
Siilverado, Carneros, California / 72
Sofia Riesling, Monterey, California / 40
Campo Al Mare Vermentino, Bolgheri, Italy / 42
Pieropan Soave Classico, Veneto, Italy DOC / 49
Conundrum White Blend, Rutherford, California / 52
Pine Ridge Chenin Blanc + Viognier, Napa Valley, California / 40
Bertani “Due Uve”, Pinot Grigio-Sauv Blanc, Trentino, Italy / 44
Rodney Strong, Russian River, Sonoma, CA / 57
Flowers, Sonoma Coast, California / 120
Meiomi, Belle Glos, California / 63
Ferrari-Carano, Alexander Valley, California / 65
Oberon, Napa Valley / 59
Ferrari-Carano, Alexander Valley, California / 63
Louis Martini, Sonoma, California / 47
Silverado, Napa Valley, California / 110
Ferrari-Carano, Alexander Valley, California / 75
Jordan, Alexander Valley, California / 125
St. Francis, Old Vines Zinfandel, Sonoma, California / 59
Seghesio Zinfandel, Sonoma, California / 62
BV Tapestry Reserve, Napa Valley / 135
Pietrafitta “La Sughera” Super Tuscan / 62
Tenuta Sette Ponti Crognolo / 72
Tenuta San Guido Le Difese, (2nd label, Sassicaia) / 95
Ruffino Chianti Classico Riserva, Ducale Gold, DOCG / 102
Rocca Riserva Chianti Classico, DOCG / 60
Monchiero Carbone Barbera d’Alba, DOC / 42
Bruno Giacosa Dolcetto D’Alba / 59
Neirano Barolo, DOCG / 62
Marchesi Di Barolo Barbaresco DOCG / 99
Tommasi Amarone / 120
Donnafugata Sherazade, Nero D’Avola / 49
Feudo Maccari “Saia” / 74
Santa Cecilia, Nero d’Avola / 90
COCKTAILS
Aperol, Prosecco, Club Soda
Ketel One Citroen, Limoncello
Rittenhouse Rye, Averna, Amaretto
Beefeater Gin, Campari, Carpano Antica
Tito’s Vodka, Prosecco, Raspberry, Honey
Red Wine, Seasonal Fruit
Sunday Supper
$42 per guest plus beverages, tax and gratuity
FIRST COURSE
Inquire For Daily Selection
SECOND COURSE
choice of one of the following
Chopped salad of romaine hearts, radicchio, heirloom tomatoes, English cucumbers, red onions, Italian meats, aurrichio provolone, pepperoncini,red wine vinaigrette
Traditional romaine salad topped with parmigiano-reggiano
Italian egg drop soup with roasted chicken, escarole and pecorino romano
THIRD COURSE
choice of one of the following
Slow cooked braciole, sweet fennel sausage and Mama's meatballs with San Marzano tomatoes served with your choice of pasta: hand cut rigatoni, handmade ricotta cavatelli or ricotta stuffed gnocchi and a side of broccoli rabe
Layers of fresh pasta, hand dipped ricotta, Verdi's bolognese, San Marzano tomatoes and fresh mozzarella with a side of Mama's meatballs
chicken or veal
Semolina breadcrumbs, San Marzano marinara, fresh mozzarella, basil, spaghetta alla chitarra
DESSERT
Cannoli, sfogliatella and almond cookie
Happy Hour
Menu Available Bar Only 5pm-7pm
House ground, shaved parmesan, fresh basil, San Marzano marinara
Chilled jumbo shrimp, red & yellow tomato relish. balsamic cocktail sauce
Parmesan and herb crusted fior di latte mozzarella, San Marzano marinara, roasted garlic anchovy sauce
Crispy chili scented calamari, spicy San Marzano marinara
Fennel, heirloom garlic, basil, white wine butter
Inquire for daily selection
SPIRITS
Budweiser, Miller Lite, Yuengling, Peroni
Pinot Grigio, Chardonnay, Moscato, Cabernet, Querceto
Aperol, Prosecco, Club Soda
Tito's Vodka, Prosecco, Raspberry, Honey
Captain's List
By the Bottle
Champagne
Dom Perignon, France
Veuve Clicquot Brut Yellow Label, Reims N.V.
WHITE / California
Cakebread Reserve , Napa Valley
Far Niente, Napa Valley
Staglin, Napa Valley
RED / CALIFORNIA
Round Pond Estate, Rutherford, Napa Valley
Frog's Leap, Alexander Valley
Caymus Vineyards, Napa Valley
Ferrari-Carano "Prevail", Alexander Valley
Joseph Phelps "Insignia", Napa Valley
Inglenook "Rubicon", Rutherford, Napa Valley
Silver Oak, Alexander Valley
Far Niente, Napa Valley
ITALY
Marchesi de Frescobaldi, "Luce", Toscana, DOCG
Silvo Nardi, Toscana, DOCG
Bolgheri
Piemonte, Italy, DOCG
"Falletto", Piemonte
"Sassicaia", Toscana, DOCG
Dessert
An “Italian Classic”, Vanilla Sponge Cake Soaked in Espresso with Ladyfingers, Mascarpone Cream, Cocoa Powder and Chocolate
IL Verdi’s Signature Dessert, Lightly Fried Cream Cheese Dough Filled with a Ricotta Cannoli Filling and Served Warm with a Dusting of Powdered Sugar and a Trio of Sauces
Banana Milk Chocolate Mousse, Devil’s Food Cake Layer, Meyer’s Dark Rum, Dulce de Leche Ice Cream
Limoncello Curd, Blueberry Compote
Seasonal Berries
Seasonal Berries
Handmade and filled to order
Vanilla Sauce and Fresh Whipped Cream
After Dinner Spirits
Dow’s Tawny ■ Presidential Ruby
Chiarlo Barbera ■ Chiarlo Nebbiolo ■ Jacopo Poli
Mamma Bella
Amaretto di Saronno ■ B&B ■ Chambord ■ Drambuie ■ Frangelico ■ Galliano ■ Grand Marnier ■ Kahlúa ■ Licor 43 ■ Nocello