scungilli, calamari, shrimp & scallops with chopped celery, kalamata olives tossed in a lemon oil herb dressing over mixed greens.
grilled tender chicken breast seasoned with herbs.
(7 oz.) angus ny strip grilled to perfection.
cleaned in house, filleted and marinated.
3 jumbo white shrimp grilled.
minced garlic, diced tomatoes, capers, kalamata olives & anchovy with fresh basil. tossed with olive oil over angel hair pasta.
Cavatelli With Chicken & Broccoli
sauteed boneless pieces with olive oil, garlic, fresh broccoli florets tossed over cavatelli pasta & a drizzle of olive oil.
Penne A La Vodka
prosciutto di parma, pancetta & onions deglazed with vodka, peas and a touch of cream tossed over penne pasta.
Linguini With Clams
(vongole) fresh little neck clams prepared with a white or red sauce over linguini pasta.
sauteed boneless pieces with mushrooms, hot & sweet peppers in a garlic white wine sauce over penne.
capellini pasta sauteed with scallops, shrimp, sundried tomatoes & artichoke hearts in a pesto cream sauce.
wide pasta sauteed with diced zucchini, eggplant & portobello mushroom in a plum cherry pomodoro sauce.
sweet sausage, broccoli rabe, sun dried tomato, cannellini beans & plum cherry tomato in a garlic white wine sauce over penne.
home style breaded eggplant with a marinara sauce topped with melted parmigiana cheese with pasta.
Chicken & Veal Parmigiana
tender cutlets of chicken or veal seasoned with home style bread crumbs with a marinara sauce, topped with melted cheese & served with linguini.
large jumbo white shrimp with our house butter & garlic lemon white wine sauce over linguini or rice.
Chicken Francaise Veal Francaise
lightly dipped & egg-battered, sauteed in a lemon butter & white wine sauce.
Chicken Marsala Veal Marsala
sauteed fresh mushrooms & finished in a sweet marsala wine sauce.
Chicken Sorrentino Veal Sorrentino
layered with parma da prosciutto, eggplant, mozzarella in a sage brown demi sauce.
Steaks & Chops
Filet Mignon Bearnaise
10 oz. choice cut tenderloin grilled to perfection, topped with a portobello mushroom served with a bearnaise sauce.
Angus Ny Steak
14 oz. choice angus cut, grilled to temperature.served with a gorgonzola dipping sauce. add diane flamed with brandy onions mushrooms and a touch of cream. add monas topping two shrimp, two scallops, & onions in garlic, white wine & light pesto sauce.
6oz. french rib cut milk fed, grilled to perfection. topped with parma di prosciutto & melted mozzarella with a brown demi glaze.
Roasted Rack Of Lamb Persille
slowly roasted, frenched & marinated wth rosemary, garlic & thyme in a red wine sauce served with mashed potato.
Pork Chop Scarpiello
two 8oz. bone in center cut, grilled with mushrooms, hot & sweet peppers in a garlic white wine sauce.
Surf And Turf
6 oz. filet mignon and a 8-10 oz. lobster tail.
Chicken & House Specials
Chicken A La Grecque
sauteed breast of chicken with diced eggplant, fresh tomato, basil, garlic, kalamata olives, feta cheese & olive oil in a retsina wine.
sauteed chicken breast with sun dried tomatoes & artichoke hearts in a vermouth sauce.
stuffed chicken breast with scallops, shrimp, mozzarella & asparagus finished in a mushroom marsala wine sauce over lobster ravioli.
Mediterranean Lemon Chicken
char-grilled breast of chicken, marinated with lemon, herbs, garlic, scallions & olive oil. topped with asparagus & fresh tomatoes.
From The Sea
filet of salmon seasoned with mediterranean herbs & spices served with a black bean corn relish.
Filet Of Sole Santorini
large filet stuffed with spinach, feta cheese, scallions & shallots topped with a light dill glaze.
Twin Lobster Tails
two 8-10 oz. sweet cold water lobster tails broiled with herb butter to perfection.
Mediterranean Garlic Shrimp
large jumbo shrimp sauteed with olive oil & fresh tomato, scallions in a wine sauce & a touch of cream over linguini.
Broiled Seafood Combo
shrimp, scallops & filet of sole broiled in lemon herb butter, garlic & white wine sauce.
Zuppa De Pesce
for one or for two lobster tail, clams, shrimp, scallops, calamari, mussels. sauteed in a marinara or fra diavolo sauce. served over linguini.
Chocolate Lava Cake
erved with a scoop of french vanilla ice cream.
Lemon Sorbet In Shell
all natural served with strawberry & kiwi.
lightly whipped mascarpone cheese soaked with espresso coffee & dusted with cinnamon placed over a thin layer of ladyfingers.
Gelato Tartufo Dark Chocolate
dark chocolate gelato with walnuts rolled in dark chocolate chunks and cocoa powder.
vanilla & chocolate ice cream with center of slivered almonds & a brandied cherry in a dipped bittersweet chocolate shell.
new york style cheese cake served over a strawberry cream sauce.
Two Scoop Sundae
french vanilla ice cream topped with chocolate & whipped cream with a cherry.
Mona Lisa Restaurant was established in 1989 at 43 South Main Street (Rt. 25) in Newtown, Connecticut. It served its first meal on February 7, 1990 without the help of any publicity or advertising.
The quality of the food and the service of its employees spread fast throughout the community by word of mouth. Business grew, and within one year, the restaurant had to double its size to accommodate the growing number of guests. A Greenroom was added to the front of the building which brought the restaurant's capacity from 52 to 90.