Nocello - New York, NY

Mesclun salad with toasted walnuts, gorgonzola cheese and green apples.

Caesar salad.

House salad with cucumber, romaine, tomatoes and onions.

Greens, beans, romaine, cannellini beans, olives and onions.

Endive, pears, creamy gorgonzola cheese and walnuts.

Tomatoes, mozzarella, olives, onions and crusty bread.

Goat cheese on crostini over arugula salad and cherry tomatoes.

Grilled portobello mushrooms over mesclun.

Fresh mozzarell, tomatoes, roasted peppers and basil.

Raw thin sliced filet mignon over arugula and shaved parmigiano.

Soup of the day.

Pasta and white bean soup.

Mixed vegetable soup.

Little neck baked clams.

Grilled fresh baby calamari over greens.

Crispy artichoke hearts sauteed on olive oil served with homemade marinara sauce.

Mussels with wine, garlic and lemon sauce.

Soft polenta with wild mushroom sauce.

Thin slices of prosciutto di parma, served on melon.

Shrimp cocktail.

Angel hair pasta with garlic, olive oil, asparagus and fresh salmon.

Farfale with shrimps, asparagus, olive oil, garlic, pepperoncino and fresh herbs.

Potato dumpling with fresh basil, pine nuts, garlic, parmigiano cheese and cherry tomatoes.

Cheese tortellini with pink sauce, mushrooms and peas.

Pasta with broccoli di rabe and sweet Italian sausage.

Pasta with fresh tomato sauce, mozzarella and basil.

Linguini with fresh white or red clams sauce.

Homemade ravioli with vegetable, fresh chopped tomatoes, basil, oil and garlic.

Homemade pappardelle with lamb ragu.

Cheese ravioli with sun dried tomatoes, spinach and walnuts.

Angel hair pasta with mixed seafood and tomato sauce.

Rigatoni with onions, peperoncini, pancetta and fresh tomato sauce.

Rigatoni with sausage, mushrooms, peas and pink sauce.

Breast of chicken with wild mushrooms, white wine, walnuts and fresh herbs.

Breast of chicken with eggplant, mozzarella cheese and light tomato sauce.

Breast of chicken sauteed with white wine, artichoke hearts and sun dried tomato.

Breast of chicken encrusted in parmigiano cheese and sauteed with white wine and lemon.

Breast of chicken stuffed with dry apples, cheese and prosciutto in light tomato sauce.

Medallions of veal sauteed with artichoke hearts and frascati wine sauce.

Medallions of veal sauteed with wild mushrooms, asparagus, white wine and sage.

Veal encrusted in parmigiano cheese, sauteed with white wine and lemon.

Veal with prosciutto, cheese and mushrooms sauce.

Aged prime shell steak.

Grilled wild salmon with mustard sauce and dill.

Calamari sauteed with olives, capers and tomato sauce.

Jumbo shrimp with white wine, garlic and lemon sauce over angel hair pasta.

Mixed seafood with tomato sauce, basil and herbs.

Appetizer: Soup of the day or house salad Main course: Chicken or Fish or Pasta Pollo Frances Breast of chicken encrusted with parmigiano cheese in wine, lemon and capers sauce , accompanied by pene pasta with fresh marinara sauce. (delicious) File of sole francese over capellini (light and perfectly cooked) Pennete alla Marinela: Fresh tomato sauce, mozzarella and basil Dessert: tiramisu or cannoli