Non Solo Pasta | Italian Restaurant

NON SOLO PASTA

CUCINA NAPOLETANA & VINI

Dal 1996

CRAB BISQUE: House Recipe. 14

TUNA TARTARE: Sushi Grade AHI Tuna. House Recipe. Mild or Spicy 21

CLAMS CASINO; Bell Peppers, Pancetta, Bread Crumbs. Tomato-Clam Broth. 20

GOLDEN CALAMARI: Lightly dusted, Flash Fried. Rustic Spicy Marinara 20

3 Minute CALAMARI: Flash Sautéed Calamari, Hot Peppers, Black Garlic, Herbs. 20

BURRATA: Imported Cheese & Cream, Arugula, Figs. Prosciutto di Parma. 20

TOSCANO: Imported Cheeses and Meats. House Cured Vegetables. 22

LUNA CAPRESE: Mozzarella di Bufala, Heirloom Tomatoes, Prosciutto di Parma. EVOO. 20

CARPACCIO DI BRESAOLA: Thinly Sliced Cured BEEF, Arugula, Parmigiano. EVOO & Lemon. 20

INSALATA MARZIA: Arugula, Pecans, Cranberries, Pear, Blueberry Stilton. Berry Vinaigrette. 16

SAUTÈED ESCAROLE: Anchovies, Peperoncino, Garlic, Olives & Raisins. EVOO. 14

BRUSCHETTA: Heirloom Tomatoes, Garlic, Basil. Pecorino. EVOO. 12

PASTA & CLASSICS

SPAGHETTI, LINGUINE, PAPPARDELLE, RIGATONI

FUSILLI LUPARA: N’DUJA( Loose Spicy Sausage) , Spicy Sausage. TOMATO*, Cream of Pecorino. 24

FUSILLI NORCINA: Sausage & Mushrooms, Truffle Cream -Parmigiano Sauce. Fusilli. 25

CACIO & PEPE NERANO: Fried ZUCCHINE, Basil,Classic Cacio & Pepe. 24

TWISTED NORMA: Fried EGGPLANT Cubes. Marinara, Basil. Pecorino & Burrata. 24

FUSILLI all’ ORTOLANA: Sautéed Mixed Vegetables in Garlic Sauce. Fusilli. 24

GNOCCHI alla SORRENTINA: Potato Gnocchi, TOMATO* Sauce, Basil, Pecorino, Mozzarella. 24

TORTELLINI alla PANNA: Cheese Tortellini, Peas, Prosciutto, Parmigiano-Alfredo Sauce. 24

PAPPARDELLE ai FUNGHI: Oyster & Baby Portobello, Truffle Butter, Truffle Oil Finish. 25

BOLOGNESE BIANCA: Veal, Pork, Pancetta, Peas. Vegetable Trito. Wine. Herbs. 25

RICOTTA RAVIOLI: Cheese Ravioli. Truffle Cream Sauce. Parmigiano Shavings. 25

STUFFED EGGPLANT: Battered. Ricotta, Parmigiano & Mozzarella Stuffing. TOMATO* Sauce. 25

POULTRY & VEAL

CLASSIC STYLES

PARMIGIANA ~ PICCATA ~ MARSALA CK 25 VL 30

FRANCESE: Egg Battered Scaloppine. Lemon-Butter Sauce. Mushrooms CK 28 VL 30

SALTIMBOCCA: Sautèed Scaloppine, Prosciutto & Mozzarella Sage-Wine Sauce. CK 28 VL 30

BOSCAIOLA: Pan Sautéed Scaloppine. TRUFFLE Cream Sauce. Mushrooms. Spinach & Potatoes. CK 28 VL 30

SAPORITO: Egg Battered Scaloppine.Vermouth Sauce. Spinach, Mozzarella & CRAB MEAT. CK 32 VL 35

PAPALINO: Pan Sautéed Scaloppine. Prosciutto & SMOKED Mozzarella. Wine Sauce. CK 28 VL 30

GORGONZOLA: Pan Sautéed Scaloppine, Mushrooms & Asparagus. Gorgonzola Dolce-Cream. CK 28 VL 30

AMALFI: Battered Scaloppine. SHRIMP. Mozzarella. Light POMODORO Sauce. CK 32 VL 35

AGRUMI(GF): Sautèed CHICKEN Scaloppine, EVOO, Almonds. Orange Sauce. Asparagi & Potatoes. 28

VILLANELLA: Pan Fried CHICKEN Cutlet. Tomato Bruschetta. Ravioli. Parmigiano Shaving. 30

COFANETTI: Stuffed Chicken. Cotto, Asiago, Spinach & Roasted Peppers. Wine -Sage Sauce. Potatoes. 30

STEAKS, CHOPS & SPECIALTY MEATS

MEAT ENTRÉES SERVED WITH POTATOES AND VEGETABLE

ALL MEATS ARE PREPARED in CAST IRON PAN

SANGIOVESE REDUCTION TRUFFLE BUTTER 3 PEPPERCORN-Brandy GORGONZOLA DOLCE

8 oz BLACKROCK FILET: 52

12 oz ANGUS PRIME RIB EYE: 42

BERKSHIRE PORK SHANK: Beer Braised. Apricots. Asparagi & Potatoes. 27

RABBIT ISCHITANO: Hind Leg, Pomodoro, Onions, Herbs. Rabe & Potatoes. 25

20 oz BERKSHIRE CHOP: Hot Peppers, Wine. Rabe, Potatoes. 34

BRACIOLE: Garlic, Cheese, Raisins, Herbs. Zesty TOMATO Sauce. Rabe & Potatoes. 23

16 oz NZ LAMB SHANK: Wine & Warm Spices, Dates. Farro. 30

SEAFOOD

SHRIMP COSTA VIOLA: Shrimp, N’DUJA (Calabrese Loose Sausage) Burrata. Pomodoro. Spaghetti. 36

FUSILLI ARAGOSTA: Lobster Meat, Oyster Mushrooms. Pink Brandy Sauce. 36

NETTUNO: Shrimp, Scallops, Clams, Calamari. Guanciale, Hot Peppers, EVOO & Garlic. 42

SCALLOPS VENEZIANA: Pan Seared. Garlic & Oil, Lemon Zest. 36

CRISPY SKIN BRANZINO : Escarole, EVOO & Balsamic. 28

BRANZINO ACQUAPAZZA: Filet. Kalamata Olives, Capers, Tomatoes. EVOO. Spinach. 28

PESCATORE: Shrimp, Scallops, Clams. Blush Marinara Or White EVOO & Garlic. 38

GEN’S CRAB CAKE: Pure Lump. House Recipe. Beurre Blanc. Vegetables & Mashed Potatoes. 36

GLAZED SALMON: Honey- Bourbon Glazed Filet Of Scottish Salmon. Potatoes & Vegetables 36

12" PIZZA

MARGHERITA: Fior di Latte, SMT Sauce, Basil, EVOO 16

MARINARA: San Marzano Organic Tomato Sauce, Garlic, Oregano. EVOO. 13

BIANCANEVE: Fior di Latte, Ricotta, Parmigiano & Pecorino. EVOO & Basil 20

PICCANTE: Fior di Latte, San Marzano Organic Tomato Sauce, N’DUJA, Pepperoni. Basil , EVOO. 19

DIAVOLA: Fior di Latte, San Marzano Organic Tomato Sauce, Basil, Pepperoni, Long Hots, HONEY. 20

CAPRICCIOSA: Fior di Latte, San Marzano Organic Tomato Sauce,Prosciutto, Soppressata, Artichokes, Olives. 22

RUCHETTA: Fior di Latte, Rocket, Prosciutto, Parmigiano, EVOO. 20

PIZZA FRITTA: FRIED Pizza. Fior di Latte, SMT Sauce, Basil, Parmigiano. 20

FOCACCIA CRUDO: Prosciutto di Parma, Fior di Latte, Fresh Tomatoes, Basil, EVOO. 20

SANDWICHES

GRILLED PICANA: Grilled & Sliced CULOTTE. Fried Onions, Asiago. On Garlic Bread. 18

PANUOZZO: Home Made Panino, Smoked Mozzarella, Prosciutto Cotto, Truffle Cream. 16

PANJOU: Blackened Chicken, Asparagi, Brie, Asparagi, Apricot Jam. 16

THE HOAGIE: Prosciutto, Soppressata, Speck, Provolone. Let/Tom. Evoo /Vin 16

BUON APPETITO!

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