il Verdi

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

Classic Savory Pasta and Mixed Bean Soup

Italian Egg Drop Soup with Roasted Chicken, Escarole and Pecorino Romano

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

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

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

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

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