thinly sliced filet mignon topped with arrugola, shaved parmesan,
fresh squeezed lemon and extra virgin olive oil.
Crespella Al Salmone
crepes with warm sour cream spread, topped with
norwegian smoked salmon and melted butter.
three slices of ciabatta bread grilled and topped with
fresh diced tomatoes, basil, olive oil and garlic.
Bruschetta Con Mozzerella
three slices of ciabatta bread grilled and topped with
melted buffalo mozzerella, fresh diced tomatoes, basil, olive oil and garlic.
mixed greens served with shaved carrots,
sliced roma tomatoes and our house balsamic vinagrette.
Caesar For Two
romaine lettuce tossed with our homemade caesar dressing
then sprinkled with parmesan cheese.
Insalate Di Arrugola
fresh arrugola topped with shaved parmesan cheese and roma tomatoes,
then finished with lemon, extra virgin olive oil dressing.
Insalate Di Pera
mixed greens topped with shaved carrots, roma tomatoes and sliced pears,
then finished with our hose balsamic vinaigrette.
our homemade caesar salad topped with
grilled chicken and parmesan cheese
fresh buffalo mozzarella served with
sliced vine-ripe tomatoes, basil and olive oil.
Pasta E Fagioli
rich with traditional herbs and spices,
this classic bean soup originated in the tuscan alps
mixed vegetables, tuscan-style.
Pennette Al Pomodoro
this quick and simple dish of pennette pasta is sauteed in our homemade
tomato, basil and garlic sauce. this sauce is found throughout italy.
Pennette All' Arrabbiata
this southern italian dish meaning, 'angry pasta' is pennette pasta sauteed in our
homemade tomato sauce with crushed chili peppers, garlic and parsley.
Pennette Alla Bolognese
originating in bologna, this italian sauce is made with a variety of ground meats.
Rigatoni All' Amatriciana
this rigatoni dish from rome is sauteed in
a tomato sauce with smoked italian bacon and onions.
Spaghettini Del Ortolano
'from the garden' this tuscan version of primavera, uses jullian-style carrots
and celery, zucchini, yellow squash, mushrooms and onions that are sauteed
with white wine and then added to our homemade tomato sauce.
Pennette Alla Pera
a tuscan specialty, this dish of pennette pasta is sauteed
in a creamy gorgonzola cheese sauce with fresh diced pears.
Penne Alla Salciccia
tuscan-style sausages sauteed in a mild tomato base sauce
with oregano, parsley and garlic.
A Specialty Pasta Found In Northern Regions Of Italy,
Most Gnocchi Is Made With Potatoes, Flour And Parmesan Cheese.
At Le Nonne They Are Handmade And Prepared Daily.
Gnocchi Ai Quattro Formaggi
handmade potato dumplings on a white sauce using
swiss, gorgonzola, fontina and parmesan cheeses.
handmade potato dumplings in our homemade tomato basil sauce.
this roman-style gnocchi is prepared with semolina flour
giving it a polenta like texture. it is baked in the oven and surrounded
by bubbling hot gorgonzola cheese sauce
Raviolis Are Found Throughout Italy, With Each Region Specializing In
Different Sizes And Styles Of Sauces. At Le Nonne, They Are
Delicate And Are Complemented With Our Flavorful Sauces.
For A Split Order Of Pasta, Add $2.00
Ravioli Di Spinci E Burro E Salvia
handmade raviolis stuffed with spinach and ricotta cheese
in a delicate butter and sage sauce.
Ravioli Di Pollo Alla Marinara
handmade raviolis stuffed with chicken and ricotta cheese
in a tomato sauce with crushed chili peppers, parsley, garlic and olive oil.
Ravioli Di Granchio
handmade raviolis stuffed with a crab meat and ricotta cheese and then sauteed
in a light cream sauce with garlic oil, chili peppers and fresh diced tomatoes.
Each Main Course Comes With Oven Roasted Rosemary Potatoes And Sauteed Vegetables
Paillard Di Pollo
his simple style of pounded chicken breast is grilled and
seasoned with fresh rosemary. this is a flavorful, low calorie dish.
Pollo Al Limone E Capperi
a lightly floured chicken breast which is sauteed
in a white wine sauce with lemon and capers.
Pollo Ai Funghi
a lightly floured chicken breast sauteed with
champignon mushrooms in a marsala wine sauce, a must try!
Pollo Ai Pizzaiola
a lightly floured chicken breast sauteed in a tomato sauce
with oregano, capers, chili peppers and garlic.
Pollo Le Nonne
a lightly floured chicken breast sauteed with pureed onions
and flamed with a splash of brandy in a light cream sauce.
Pollo Alla Toscana
a lightly floured chicken breast sauteed in a white wine sauce
and topped with sauteed spinach and melted swiss cheese.
Stracceti Al Gorgonzola
another addictive roman dish, this thinly sliced beef
is sauteed in a creamy gorgonzola sauce with white wine.
Bistecchina Al Pepe Verde
new york steak sauteed with green madagascar peppers,
dijon mustard and served in a creamy brandy sauce.
from the heart of 'chianti', this classic dish is the answer to a perfect
balance between beef and an herb. thinly sliced new york steak is grilled,
then baked in the oven to your preference and topped with
arrugola and extra virgin olive oil.
thinly sliced new york steak cooked to your preference, then topped with
assorted italian herbs, garlic and extra virgin olive oil.
Pesce Di Mare
gently floured calamari rings fried and served with our own marinara sauce.
Insalatina De Gamberetti
large mixed green salad tossed with bay shrimp, grapefruit
and asparagus in our homemade citrus dressing.
Carpaccio Di Tonno
thinly sliced, sashimi grade ahi tuna topped with asparagus,
shaved parmesan, fresh squeezed lemon and extra virgin olive oil.
Farfalle Al Salmone
this revised recipe is brought back to its original version by using bowtie pasta.
you can find it throughout the northern region of italy.
the bowtie pasta is sauteed in a light cream sauce with smoked salmon and brandy.
Mahi Mahi Le Nonne Style
mahi mahi filet lightly breaded, served with asparagus,
sun-dried tomatoes, and a pesto, aioli sauce.
Trancio Di Tonno Alla Toscana
sashimi grade ahi tuna filet seared lightly and topped with
fresh diced tomatoes, basil, garlic, and extra virgin olive oil.