Bocelli Ristorante

Sweet ?n sour fried shrimp and calamari with raisins and pine nuts

Egg-battered and pan-fried white bread with mozzarella topped with a lemon, anchovy, caper sauce

North atlantic black mussels steamed in white wine, tomato, garlic and fresh herbs

Breaded long island baked clams with garlic and herbs

Simply-fried premium north atlantic calamari served with marinara sauce and lemon

Breaded and pan-fried white bread and mozzarella with fresh herbs and garnished with baby greens

Thinly-sliced raw beef tenderloin with baby arugula, endive, white truffle oil and shaved grana padano with a lemon dressing

A medley of assorted seafood with virgin olive oil, lemon and fresh herbs

Seasonal melon with prosciutto di parma, imported gorgonzola dolce and amerena cherries

Grilled baby octopus served over a salad of fennel and oranges

Eggplant rolls with ricotta, white truffle oil, mozzarella and tomato sauce

Fresh mozzarella filled with cream and served with speck prosciutto with a drizzle of white truffle oil

Jerusalem artichoke, fennel, endive, mushrooms and hearts of palm with a fresh lemon and virgin olive oil dressing

Arugula, endive and radicchio with a virgin olive oil and balsamic vinaigrette

Field green salad of granny smith apples, caramelized walnuts and dry cranberries with a limoncello vinaigrette

Watercress, endive, orange, red onion, toasted almonds and goat cheese with white balsamic vinegar and virgin olive oil

Classic caesar salad with croutons and grated parmigiano in a traditional caesar dressing

Soup of the day 

Napolitan pasta and bean soup

Vegetable soup with farro

Onion soup with melted provolone gratin 

Homemade ricotta-filled ravioli served with a classic meat sauce

Long Island middle neck clams sauteed with basil, garlic and white wine

Hand-rolled and cut ricotta gnocchi with your choice of tomato and mozzarella, pesto or bolognese sauce

San marzano cherry tomatoes, basil and fresh mozzarella

Thin tube pasta with tomato, light cream, san daniele prosciutto, shallots and vodka sauce

Ricotta-stuffed rigatoni with beef tenderloin tips and mushrooms in a red wine reduction

Smoked pancetta, onions, pecorino romano and sweet peas

Ear-shaped pasta with broccoli rabe, sweet sausage and melted caciocavallo cheese

Red, white and green pasta with cream, white truffle oil and grana padano

Wide fettuccine with lobster tail, scallops and shrimp in a light cream and champagne sauce

Long hollow pasta with pancetta, onions, tomatoes and basil

Pears and gorgonzola-stuffed beggar's purse pasta with arugula and served with a lemon and mascarpone sauce

Seafood risotto with calamari, clams, mussels, scallops and shrimp in a light tomato sauce

Arborio rice with beef tenderloin tips, mushrooms, peas and chianti wine sauce

Breaded veal cutlets stuffed with prosciutto cotto, fontina cheese and roasted garlic puree in a chianti wine sauce with cerignola olives and mushrooms

Thinly-sliced milk-fed veal sauteed with mushrooms in a marsala wine sauce

Thinly-sliced milk-fed veal, breaded and pan-fried, with arugula, tomato, onions and fresh mozzarella

Thinly-sliced milk-fed veal, breaded and pan-fried, topped with marinara sauce and fresh mozzarella

Thinly-sliced milk-fed veal, sautéed in white wine with grape tomatoes, prosciutto and fontina cheese

Prosciutto-wrapped chicken breast stuffed with fontina cheese and basil with a marsala wine and mushroom sauce

Breaded and pan-fried chicken cutlet topped with marinara sauce and fresh mozzarella

Pesto-encrusted boneless chicken breast with ricotta, sauteed in lemon and white wine with grape tomatoes

Boneless chicken with sweet italian sausage, garlic, mushrooms, rosemary, white wine and lemon

Sauteed boneless chicken breast with capers and cerignola olives in a white wine/lemon sauce with sauteed spinach

Breaded pork chop stuffed with prosciutto cotto, fontina cheese with roasted garlic and mushrooms in a sweet vermouth sauce

Pounded-thin pork chop, breaded and pan-fried, with an arugula and tomato salad with a chianti vinegar and virgin olive oil dressing

Egg-battered sauteed jumbo south american jumbo shrimp in a lemon/citrus-sweet honey sauce with sautéed spinach and toasted garlic

South american wild-caught jumbo shrimp with san marzano tomatoes, garlic and peperoncino

Jumbo wild-caught south american shrimp with herb breadcrumbs, tomatoes and basil served with cream-style corn

Grilled shrimp served with baby greens, fennel, endive, tomatoes and hearts of palm with a chianti vinaigrette

Jumbo wild-caught south american shrimp sautéed with speck with fontina cheese, lemon, garlic and grape tomatoes

Pan-seared north atlantic salmon with pignoli nuts, raisins and grape tomatoes with white balsamic vinegar and sweet honey

Baked, butterflied branzino with herb breadcrumbs, pecorino cheese, gaeta olives, capers and grape tomatoes

Mussels, calamari, garlic, fresh herbs and a light tomato broth

Simply-grilled salmon topped with watercress, endive, orange, red onion and toasted almonds with chianti vinegar and virgin olive oil

Chef's selection of only the freshest catch of the day

Grana padano-encrusted baked lemon sole with a prosecco cream sauce

Broccoli rabe sauteed with garlic, oil and red chili peppers

Deep-fried zucchini

Spinach sauteed with garlic, red chili peppers and extra virgin olive oil

Eggplant layered with mozzarella and tomato sauce

Eggplant layered with mozzarella and tomato sauce

Sauteed peas with onions and basil 

Mini white truffle-infused rice balls with mozzarella cheese

Eggplant layered with mozzarella and tomato sauce 

Cocktail sauce, lemon, mignonette sauce 

Roasted peppers, sopressata, mozzarella, melon, prosciutto and seafood salad

Stuffed peppers, baked clams, shrimp oreganata, fried calamari and mozzarella in carrozza

A sampling of marinated seasonal vegetable specialties

A sampling of imported cheeses and assorted jams

Speck, sopressata, tuscan salami, capicola, grana padano and fig jam served on a carving board

(4) chilled jumbo shrimp, (1) lobster tail and (8) clams on the half shell

Simply-grilled 10 oz filet mignon with onion rings and waffle fries

Naturally-aged 14 oz black angus steak served au jus with onion rings and waffle fries

Grilled australian lamb chops with sauteed spinach and an onion-sangiovese red wine reduction

A combination of simply-fried filet of sole, scallops, shrimp and calamari . Wednesday

Beef braised with tomatoes, garlic, white wine and herbs . Thursday

Braised short ribs with red wine served with the chef's pasta of the day . Friday

½ lb whole lobster angry-style with tomatoes, peperoncino and white wine. Saturday

Braised veal shank . Sunday

Penne rigate, cavatelli or rigatoni with traditional sunday sauce served with meatballs, braciola and italian sweet sausage