Far Niente Menu

Minestrone

Caesar Salad W/Entree

Insalata Della Casa

mixed greens with our house dressing.

Betty’s Salad

wedge of iceberg lettuce with tomatoes, sliced red onions, blue cheese crumbles and our own maytag blue cheese dressing.

Insalata Di Spinaci

baby spinach, goat cheese, candied walnuts, sliced pears with a honey mustard vinaigrette.

Indivia Con Formaggio E Noci

belgian endive, toasted candied walnuts, and crumbled maytag blue cheese with a chardonnay dressing.

Caesar Salad W/Grilled Chicken Breast

Caesar Salad

Insalata Dell’ Orto

chopped vegetable with chicken, fontina cheese, lentils and a chardonnay dressing.

Insalata Brighton

shrimp, onions, and mushrooms, dressed in dijonaise and served on a bed of baby spinach; finished with chopped eggs and a balsamic vinaigrette.

Insalata Far Niente

shrimp, olives, green beans, and tomatoes tossed with a chardonnay dressing.

Fried Zucchini Jeanie C

lightly breaded zucchini sticks served with a marinara sauce.

Mozzarella Marinara

lightly breaded fried mozzarella served with a marinara sauce.

Acciughe Bianche Siciliane Con Capperoni

white sicilian anchovies marinated with extra virgin olive oil, oregano, garlic & caper berries.

Calamaretti Fritti

deep fried baby squid served with a marinara sauce.

Squazzetto Di Vongole In Bianco

steamed clams in a white wine sauce with garlic cloves and olive oil.

Carpaccio

thin, raw filet of beef with shaved reggiano parmigiano, radicchio, belgian endive and arrugola.

Jumbo Fried Shrimp

lightly breaded jumbo shrimp served with tartar sauce.

Jumbo Shrimp Cocktail

served with cocktail sauce, horseradish and lemon.

Angel Hair Pasta

tomato basil sauce.

Penne Far Niente

tube shaped pasta with fresh mozzarella, garlic, tomato sauce.

Fettuccine Bolognese

classic italian meat sauce.

Penne Arrabbiata

tube shape pasta in a spicy tomato sauce.

Spaghetti Vic Faraci

calamari in a spicy marinara sauce.

Penne Puttanesca

tube shaped pasta with olives, crushed chili peppers, anchovies and capers in a tomato sauce.

Tortelloni Alla Jerry Kohl

pasta stuffed with veal and chicken, served with an alfredo or creamy meat sauce.

Rigatoni Lou Petroni

rigatoni pasta with eggplant and aged ricotta cheese in a tomato sauce.

Risotto Con Pollo

italian rice with chicken and artichokes.

Ravioli Ai Pomodoro

our own spinach and ricotta ravioli with a tomato basil sauce.

Fettuccine Tre P

thin, flat pasta with prosciutto and peas in a cream sauce.

Rigatoni Boscaiola

barrel shaped pasta with italian porcini mushrooms in a light tomato cream sauce.

Linguine Con Le Vongole Pipitone

fresh clams simmered in a white or red sauce.

Fusilli Ruffino

spiral pasta with jumbo shrimp, rapini, and cherry tomatoes in olive oil and garlic.

Capelli D' Angelo Ai Frutti Di Mare

calamari, mussels, clams, bay scallops, lobster, and shrimp simmered in a tomato sauce.

Risotto Ai Frutti Di Mare

italian rice with saffron, lobster and a seafood medley.

Fettuccine Cardinal Mahony

lobster and bay scallops simmered in a cognac cream tomato sauce.

Muscoli In Brodo

mussels steamed in white wine, with garlic, basil and shallots.

Cozze In Panna Cimmarusti

mussels in a garlic cream sauce.

Caciucco Livornese

lobster, shrimp, bay scallops, clams, calamari, mussels served in a spicy tomato sauce.

Margherita

tomato sauce, mozzarella, oregano and fresh basil.

Romana

fresh chopped tomatoes, garlic, olive oil, basil, onion and crushed chili peppers.

Fiorentina

garlic, spinach, sliced tomatoes and mozzarella.

Far Niente

prosciutto, red onions, olive and sliced tomatoes.

Cristobal

chicken, mushrooms, and bell peppers.

Bianca

mozzarella, fresh arugula, burrata and extra virgin olive oil.

Arlecchino

pepperoni, italian sausage, mushrooms, and bell peppers.

Wise Guy

caramelized onions, sausage & mozzarella (no tomato sauce).

Pizza Ai Frutti Di Mare

calamari, mussels, clams, shrimp and bay scallops.

Calamari Steak

squid steak sautéed in a lemon, butter and garlic sauce.

Battuta Profumata

thinly pounded certified black angus n.y. steak with fresh rosemary, garlic cloves and a hot chili pepper.

Scampi Sulla Paglia

scampi served over a bed of straw potatoes with a garlic butter sauce and diced tomatoes.

Petite Filetto

certified black angus medallion served with a porcini mushroom sauce.

Bistecca Toscana

prime n. y. steak.

Filetto Porcini

certified black angus medallions served with a porcini mushroom sauce.

Chicken Carciofi

(sunday) chicken breast sauteed with sherry wine and artichokes, finished in a reduced red wine and vegetable sauce.

Veal Marsala

(monday) scaloppine sauteed with shitake mushrooms and a marsala wine sauce.

Chicken Parmigiana

(tuesday) breaded chicken breast topped with mozzarella and a marinara sauce.

Veal Piccata

(wednesday) scaloppine sauteed with a lemon and capers sauce.

Veal Scaloppini Milanese

(thursday) thin veal lightly breaded and sauteed.

Lamb Shank

(saturday) braised and served on a bed of fettuccine pasta.

Cioppino Cinque Terre

(friday) lobster, mussels, clams, shrimp, bay scallops and calamari simmered in a spicy tomato sauce, and served in a bowl over trenette pasta.