Reggiano's

Jump lump crab & shrimp with avocado and tomato salad dressed with citrus vinaigrette

Sushi grade tuna with soy vinaigrette topped with cucumber micro greens finished with sharacha aioli

Thinly sliced proscuitto layered over seasonal melon

Layered fresh mozzarella, vine ripe tomatoes roasted peppers, red onion, drizzled with balsamic

Served with 3 sauces-cocktail, mustard & aurora

Served with pine nuts dressed with a warm champagne rosemary vinaigrette top with baby arugula

Served over sliced beefsteak tomato with a saffron aioli

Served with traditional and thai sauces

Lightly coated in herb bread crumbs topped w/ vine ripe tomato, fresh mozzarella finished w/ lemon buerre blanc

Roasted marscapone polenta topped with sautéed pear tomatoes, baby shrimp, herb finished with shaved parmigiano

Manila clams served with red or white sauce

Fresh new zealand kiwi mussels served with red or white sauce

Grilled Endive with champagne vinaigrette topped with crumbled gorgonzola cheese served chilled

Crisp romaine with house caesar dressing, croutons and parmigiano cheese

Mesclun greens and herbs in balsamic vinaigrette with goat cheese and sun dried cranberries

Arugula, radicchio, and endive with balsamic vinaigrette

Boston bib lettuce with gorgonzola cheese, pine nuts, tomatoes & mushrooms with balsamic vinaigrette

Grilled endive with champagne vinaigrette topped with crumbled gorgonzola cheese served chilled

Crisp romaine with house caesar dressing, croutons and parmigiano cheese

Mesclun greens and herbs in balsamic vinaigrette with goat cheese and sun dried cranberries

Charred filet mignon, shitake & portobello mushrooms, diced beets with a lemon grass and sharacha aioli

Arugula, radicchio, and endive with balsamic vinaigrette

Boston bib lettuce with gorgonzola cheese, pine nuts, tomatoes & mushrooms with balsamic vinaigrette

Sauteed crab meat, shallots, fresh herbs in champagne sauce over cappellini

Fresh tomato basil sauce over tubular pasta

Quill shaped pasta in a pin sauce with proscuitto and shallots finished with marscapone

Shrimp sauteed with olive oil, garlic & sun dried tomatoes finished with baby arugula

Little neck clams sauteed with olive oil and garlic or light tomato sauce

Home-style ravioli stuffed with a classic blend of cheese topped with fresh tomato basil sauce

Served with sausage, broccoli rabe, cannelloni beans in a garlic white wine sauce with a touch of tomato

Diced eggplant, fresh tomato, basil & goat cheese in a white wine garlic sauce

Long flat pasta covered with a meat sauce

Bone-in chicken sauteed with garlic, fresh herbs, parmigiano cheese, balsamic & red wine vinegar

Grilled breast served over bibb lettuce, roasted peppers, gorgonzola & portobellos served with tomato vinaigrette

Parmigiana crusted breast of chicken topped with asparagus, finished with sherry wine & sage

Served with carrots, beans, spinach, chippolini, onions finished with a sherry demi glaze

Breast of chicken, lightly battered, sauteed in a lemon white wine butter sauce

Breast of chicken, lightly battered in a marsala wine sauce & mushrooms

16oz double cut veal chop, sauteed wild mushrooms, garlic mashed potatoes finished with barolo demi glaze

Topped with proscuitto, fresh mozzarella, sage, served over sauteed spinach in a sherry wine sauce

Pan-seared veal tenderloin over wild mushroom risotto, drizzled with white truffle oil finished with veal au jus

Scallopine & Shrimp sauteed with sun dried tomatoes & asparagus in a port wine sauce

Double bone chop with hot or sweet peppers, sausage, potatoes, mushrooms & onions in a white wine demi glaze sauce

Grilled 12 oz swordfish cop layered with braised fennel & garlic mashed potatoes completed with tomato fennel

Sauteed sea bass, manila clams, olives, fresh tomatoes & fingerling potatoes finished with oregano & dry vermouth

Poached snapper in a vegetable olive oil broth with julienne of leeks, carrots, cherry tomatoes, baby bok choy & cannelli beans

Poached stuffed with snow crab in a roasted garlic chardonnay sauce with fresh herbs and lemon

Seafood medley in aromatic tomato essence served over arborio rice

10 oz filet of tilapia sauteed in a garlic white wine sauce with toasted almonds & diced tomatoes over arborio rice

8oz brazilian lobster tail, jumbo shrimp, scallops, clams, mussels & calamari simmered in a spice light tomato broth

Sea scallops sauteed with wild mushrooms, pear tomatoes, bermuda onions, provinciale herbs finished with a chardonnay sauce

Grilled sugarcane studded sushi grade loin of tuna drizzled with soy honey glaze, served with baby bok choy