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Menu

All entrees are served with house salads. Our beef is highest choice Certified Angus.

Our chef is certified and highly qualified to address any dietary or special needs and will be happy to accommodate any special requests.

Rigatoni with Pork Ribs or Meatballs

D’Angelo family sauce with our homemade meatballs.

22

Butternut Squash Ravioli

Brown butter, sage, and toasted pignoli nuts.

22

Sweet Sausage & Peppers

Tossed in a red wine marinara and served over rigatoni pasta.

23

Tortellini

In an Alfredo pesto sauce with grilled chicken.

22

Bolognese

Aunt Edie’s famous meat sauce with penne pasta.

21

Penne Montanara

Penne pasta with sausage, eggplant and fresh mozzarella in a light tomato sauce.

22

White Truffle Fettucini

Fettucini tossed with white truffle cream sauce, parmigano regiano, shitake mushrooms, and crispa pancetta.

24

Eggplant Parmagiana

Lightly coated fresh eggplant layered with ricotta cheese and topped with marinara sauce.

21

Linguine Alla Vongole

Fresh littleneck clams in their own delicious juices over linguine with a white or red sauce.

24

Lobster Fra Diavolo

Served over angel hair pasta.

ATM

Zuppa Di Pesce

Fresh fish of the day, shrimp, scallops, calamari, clams and mussels in our own red or white sauce over linguine.

30

Scampi

Sauteed shrimp in a garlic white wine sauce served over linguine.

24

Wild Atlantic Salmon Filet

Herb crusted over a bed of our signature fried spinach and roasted potatoes.

28

ALAN HARIM FARMS – CORDOVA, MARYLAND

Chicken Genovese

Chicken breast layered in eggplant, proscutto, roasted peppers and fontina cheese in a pink pesto sauce.

22

Chicken Marsala

Scallopini of chicken, sauteed with mushrooms, spinach, sun-dried tomatoes and served with Fettuccini Alfredo.

22

Chicken Parmigana

Lightly breaded chicken in a classic marinara sauce.

21

Chicken Ornella

Chicken breast in a lemon and garlic marinade, sauteed with spinach, over linguine. A Tony D’s classic.

21

Veal Parmagiana

Lightly breaded veal in a classic marinara sauce

24

Veal Saltimbocca

Pan fried veal medallions layered with peosciutto, mozzarella and port wine demi glaze, side of linguini marinara.

24

Chianti Braised Short Ribs

served with garlic mashed potatoes.

ATM

Veal Piccata

Sauteed with lemon, white wine and capers, side of linguini marinara.

22

Veal Marsala

Scallopini of veal, sauteed with shitake mushrooms, spinach, sun-dried tomatoes, served with Fettuccini Alfredo.

22

Served with garlic mashed potatoes and seasonal vegetables.

Steaks may be prepared to you choice of the following styles:
Au Poivre – in a brandy cream sauce.
Gorgonzola Encrusted or Port Wine Demi Glaze.

14 oz. New York Strip

Brandt Farms, California.

ATM

10 oz. Filet Mignon

1855 Farms, Pennsylvania.

ATM

22 oz. Cowboy

1855 Farms, Pennsylvania.

ATM

Pasta Fagioli

Family Recipe Soup

6

Antipasti Tony D's

Imported cheese, prosciutto, olives, eggplant soppressata, roasted sauteed peppers and seasoned artichoke hearts.

1 for 13 / 2 for 16

Scallops D'Alba

Stonington scallops pan seared and simmered in a white truffle cream sauce with shallots and shiitake mushrooms.

15

Lollipop Lamb Chops

Grilled, served with lemon peppercorn arugula.

16

Zuppe Di Vongole e Cozze

Clams and mussels simmered in a white wine and garlic tomato broth with toasted focaccia.

13

Cajun Shrimp

Jumbo shrimp blackened with peppers, onions and Bourbon, served over a friend polenta cake.

12

Signature Clam Bisque

Family Recipe Soup

7

Artisan Cheese Board

Chef’s Selection.

18

Clams Casino

12

Calamari Capresse

Our signature balsamic puree with mascarpone, tomatoes, red onion and lemon.

13

Musseld Giovanni

Prince Edward Island mussels simmered in a white wine cream sauce with shallots and Dijon mustard.

13

Clam and Bacon

12

Broccoli di Rabe

8

Tomato, Basil and Homemade Mozzarella

8

Prosciutto, Peach and Gorgonzola

9

Gorgonzola

Mixed greens dressed in a raspberry balsamic vinaigrette, herb encrusted croutons.

12

Arugula

Tossed in honey white balsamic vinaigrette with walnuts, dried golden raisins, craisins, gorgonzola and honey roasted garlic.

13

Caesar

Romaine hearts, herb encrusted croutons, and grated Pecorino Romano, garnished with anchovies.

12

Spinach

Baby spinach, radish, pancetta, goat cheese, rosemary honey vinaigrette.

13

SIDE DISHES

Fried Peppers

8

Broccoli Rabe

8

Garlic Smashed Potatoes

8

Roasted Potatoes

8

Fried Spinach

8

Sauteed Spinach

8