Natalino's

Creamy burrata cheese served with crostini, cherry tomatoes, fresh basil and extra virgin olive oil.

Choose one of the three preparations: sauteed (lightly breaded with cherry peppers and diced tomatoes in an oregano, garlic and white wine sauce.), grilled (served with potatoes) or fried (flash fried).

Three jumbo shrimp sauteed in a garlic and white wine butter sauce.

Two 6 oz. crab cakes with a lobster cream sauce, garnished with celery.

Homemade sausage and green peppers in our special sauce.

Polenta baked with provolone cheese and topped with crumbled Italian sausage.

Mediterranean steamed mussels in a white wine or red sauce.

One dozen little neck clams baked with oreganato.

Shrimp, scallops, calamari, baby octopus, celery, lemon and olive oil.

A variety of cured meats with cheese: prosciutto, mortadella and finocchiona with parmigiano, reggiano, provolone and fontina.

Thinly sliced eggplant rolled and stuffed with ricotta and Parmesan cheese then baked with imported provolone cheese and a tomato ragu.

White beans with escarole lettuce in a chicken broth.

Romain lettuce and croutons in our homemade Caesar dressing.

Mixed lettuce, beets, apples, mango and crumbled bleu cheese in a light raspberry citrus vinaigrette.

Arugula lettuce tossed with Gorgonzola cheese, pancetta, caramelized pecans, cherry tomatoes and shaved fennel with a balsamic vinaigrette.

Mixed lettuce with cucumbers, tomatoes and olive with choice of dressing.

Spinach lettuce with mushrooms, bacon and hard boiled eggs in a hot red wine Dijon mustard sauce.

Sliced tomatoes topped with mozzarella di bufala and classic cold pressed olive oil with a touch of basil.

Aborio rice served with mixed vegetables.

Aborio rice served with veal, porcini mushrooms and white truffle oil.

Aborio rice served with fresh fennel and Italian sausage.

Baked rigatoni served with ricotta cheese, white mushrooms, pine nuts and spinach with a white wine garlic sauce topped with melted provolone.

Potato dumpling pasta served with either pesto or Gorgonzola sauce.

Organic. Tossed with cherry tomatoes, fresh ricotta cheese and served in olive oil or garlic sauce.

Organic. Gluten free past, broccoli, portabella mushrooms, tomatoes and fresh basil in a white wine garlic sauce topped with provolone.

Spinach and ricotta cheese stuffed square cut pasta topped with a butter sage sauce and pine nuts.

Served with either a cream vodka sauce or marinara sauce.

Orecchiette pasta served with Italian sausage in a light marinara sauce topped with pecorino cheese.

Farfalle pasta served with mushrooms and sun dried tomatoes in a light balsamic vinegar cream sauce.

Orecchiette pasta with a spicy Italian sausage and sauteed rapini.

Lightly breaded eggplant in a pomodoro sauce, four layers topped with mozzarella cheese and served with a side of penne pasta.

Served in your choice of white or red sauce.

Linguini with clams, mussels, shrimp, scallops and calamari in a marinara or white wine sauce.

Hand stuffed pasta filled with lobster and ricotta cheese topped with a creamy, sun dried tomato basil sauce.

White fish served with a lemon butter and caper sauce.

Grilled chicken, Italian sausage, pork chops and fillet medallions with roasted red peppers and potatoes.

10 oz. fillet char-grilled and served with a brandy green peppercorn sauce.

16 oz. pork chop served with red and green peppers and potatoes in a white wine sauce.

Grilled veal medallions served with sauteed wild mushrooms in a garlic butter white wine sauce.

Veal cutlets lightly breaded with arugula and tomato.

Veal medallions sauteed with julienne vegetables in a lemon butter white wine sauce.

Veal wrapped with prosciutto di parma and topped with melted provolone and sauteed spinach with a roasted sage and demi glaze sauce.

Sauteed veal medallions with white mushrooms in a Marsala wine sauce.

Half chicken on the bone roasted in natural juices and served with sauteed spinach and roasted potatoes.

Sauteed chicken on the bone with tomatoes, mushrooms and red and green peppers in a white wine tomato sauce served over a bed of spaghetti.

Grilled chicken breast served over a bed of rapini, white beans and fresh tomatoes in an olive oil and lemon sauce.

Half chicken on the bone roasted with green peas in a white wine garlic and rosemary sauce served with Vesuvio potatoes.

Sauteed breast of chicken dipped in an egg wash and topped with a lemon white wine sauce and roasted almonds.

Lightly breaded chicken in a pomodoro sauce topped with mozzarella cheese served with a side of angel hair pasta.