Nero’s Italian
A Sampling from Nero’s Menu
Pannino
Nero’s Pink Garlic Bread
With sun-dried tomato sauce and grated mozzarella.
Bruschetta al Pomodoro
Slices of Italian bread with fresh basil, tomatoes, and olive oil.
Simple Garlic Bread
Real butter and fresh crushed garlic.
Prima
Roasted Garlic
6 oz. of fresh roasted garlic peeled and served in olive oil at room temperature.
Carpaccio
Slices of tenderloin served with arugula, capers, fresh parmesan, and dijon dressing alla Nero.
Prosciutto con Melone
Slices of prosciutto served with the freshest of summer melons.
Seafood Insalatina
Scallops, crab claws, calamari, bay and gulf shrimp tossed with olive oil, lemon juice, fresh basil, onions, red and green bell peppers.
Insalata
Nero’s Famous Caesar
Done Nero’s traditional way with nineteen ingredients.
Warm Spinach Salad
Prosciutto, apples, red onions, tossed in oil and balsamic vinegar finished with pine nuts and parmesan.
Antipasto Misto
Mortadella, prosciutto, salami, provolone, swiss, mozzarella, pepperoncini, black and green olives.
Fresh Mozzarella Salad
With fresh basil and tomatoes in Champagne herb vinaigrette.
La Pizza
St. Anna
Mozzarella, gorgonzola, spinach, onions, garlic, and spicy Italian sausage.
Franco
Marinara, romano, provolone, gorgonzola, sweet and hot Italian sausages, smoked ham, ground beef, smoked bacon and pepperoni.
Strictly Traditional
Marinara, romano, provolone, cheddar, sausage, ham, ground beef, pepperoni, mushroom, bell pepper, green and black olives.
Frutti di Mare
Bay shrimp, scallops, crabmeat, swiss and gorgonzola cheeses.
La Pasta
Paglia e Fieno (Straw and Hay)
Green and white angel hair with a prosciutto mushroom cream sauce.
Gnocchi Gorgonzola
Pasta dumplings with gorgonzola cheese, cream, and crushed walnuts.
Rigatoni Vesuviana
Pasta tubes with chunky tomatoes, lots of fresh basil and garlic, cubes of mozzarella are stirred in at the end.
Linguine fra Diavolo (Brother of the Devil)
Nero’s most popular dish for 10 years; with mushrooms, sea scallops, bay and gulf shrimp in a spicy marinara sauce.
Fettucine Siciliana
Sautéed bay and gulf shrimp, onions, tomatoes, basil, and capers in a lemon white wine sauce.
Pesce
Seafood Risotto
Arborio rice with saffron, scallops, bay and gulf shrimp, onions, garlic, and red and green peppers.
Trout Amalfi
Sautéed rainbow trout with bay shrimp, artichoke hearts, and fresh mushrooms in a white wine lemon garlic butter sauce.
Ciopinno
Seafood stew with both shellfish and fresh fish in a tomato garlic broth.
Specialitas
Chicken Luigi
Stuffed double breast with sun-dried tomatoes, fresh goat cheese, and spinach in a fresh roasted garlic cream sauce.
Veal Piccata
Scallopine simply done in a lemon butter caper sauce.
Veal Saltimboca
Layered with prosciutto and mozzarella, finished in a lemon garlic sauce.
Veal Chop Pourade
1 1/2” thick veal chop lightly grilled then sautéed in a port wine cracked with black pepper sauce topped with fresh mushrooms.
Lamb Chops alla Nero
Thick chops grilled with Nero’s special touch and served with fresh eggplant salad.
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