Authentic Menu & Fresh Ingredients
Our menu is inspired by authentic Scarpinato recipes passed down from generation to generation since we started in the restaurant industry in 1973. You won’t be left hungry thanks to our fresh ingredients and large portions – just like Mama used to make!
Calamari Fritti 13.00
Tender fresh calamari rings lightly seasoned and tossed with long hot pepper rings
Eggplant Rollantini 12.00
Baked, skinned eggplant lightly sautéed, filled with thinly sliced prosciutto and impastata ricotta served in San Marzano sauce
Clams Siciliano 13.00
One dozen little neck clams steamed in roasted garlic sauce with fresh tomatoes, fresh long hots, black olives, and herbs
Mussels 14.00
In spicy fresh tomato sauce or in garlic wine sauce
Smelts 10.00
Eight smelt filets lightly floured and sautéed in roasted garlic lemon sauce
Stuffed Mushrooms 9.00
Baby portobello mushrooms stuffed with fresh ground chicken mixed with red peppers, shallots, and blue cheese drizzled with light alfredo sauce
Suppli 9.00
A mini meatball filled with mozzarella, wrapped in risotto, and lightly breaded served in fresh, light tomato sauce
Scallops Wrapped in Bacon 14.00
Tender scallops wrapped in hickory smoked bacon served in a horseradish barbecue sauce
Grilled Portobello 16.00
Large portabella mushroom marinated in balsamic reduction grilled and sliced, topped with sautéed spinach and lump crabmeat
Grilled Romaine 16.00
Half head of romaine heart drizzled with seasoned lemon olive oil, grilled and topped with a lump of crabmeat scampi
Caprese Salad Layered with Fresh Grown Tomatoes 8.00
Sliced buffalo mozzarella garnished with fresh basil in a balsamic reduction
Homemade Roasted Red Peppers 9.00
Served with anchovies
Italian Sweet Sausage & Broccoli Rabe 10.00
Fresh, tender sweet Italian sausage, sautéed in garlic and fresh basil sauce, on a bed of fresh Any Boy broccoli rabe
Crab Imperial Mushrooms 16.00
Six fresh mushrooms topped with lump crabmeat, broiled in a garlic olive oil sauce
Crab Puffs 17.00
(5) Lump crab puffs served with a spicy cocktail sauce
Clams Casino 12.00
Six fresh local clams on the half shell with a mixture of peppers, onions, bacon and garnished with fresh mozzarella
Eggplant Towers (2 per order) 12.00
Two thin slices of eggplant circles lightly breaded filled with layers of Impastata ricotta, spinach, and prosciutto. Topped with mozzarella over a Pomodoro sauce.
Fresh Breaded Mozzarella 8.00
Served with fresh marinara.
Scarpinato Buffalo Cutlets 10.00
(4) Breaded chicken cutlets served with our famous hot sauce
Italian Long Hots 12.00
(4) Stuffed long hots with sausage, Andy Boy broccoli rabe, sharp provolone, herbs, and spices
Shrimp Wrapped with Prosciutto 16.00
(6) Served with a side of our zesty homemade BBQ horseradish sauce
Shrimp Cocktail 14.00
(6) Served with a spicy cocktail sauce
Spinach Salad 15.00
Served with blackened chicken, mushrooms, hard-boiled eggs, tomatoes, blue cheese, and bacon in a white balsamic honey mustard vinaigrette
Caesar Salad with Chicken 19.00
Served with grilled chicken, roasted peppers, homemade croutons, and grated sharp provolone
Caesar Salad with Shrimp 24.00
Served with grilled shrimp, roasted peppers, homemade croutons, and grated sharp provolone
Bruschetta Spring Mix 19.00
Fresh spring mix garnished with fresh baby mozzarella, topped with chicken cutlets & fresh bruschetta with a balsamic reduction drizzle. Side dressing available
Buffalo Chicken Salad 19.00
Chopped romaine lettuce, garnished with homemade roasted peppers, crumbled blue cheese, red onion rings and topped with grilled or chicken cutlets in homemade buffalo sauce. Choice of dressing Ranch or Blue Cheese
Chicken Cutlet Caesar 19.00
Chopped romaine lettuce, garnished with sharp provolone, homemade roasted peppers, homemade seasoned croutons, topped with fresh chicken cutlets. Side Caesar dressing (anchovies optional)
Fresh Baby Spinach Salad 19.00
Fresh baby spinach, garnished with fresh red onion, bacon, tomatoes, mushrooms, hard boiled eggs, crumbled blue cheese, topped with grilled chicken with a side of white balsamic Dijon vinaigrette
Mediterranean Salad (cold) 24.00
Shrimp, scallops, and crab meat tossed in romaine lettuce with roasted peppers, cherry tomatoes, and cucumbers in a light Italian dressing
Chicken Cutlet Parmigiana 11.00
Chicken Cutlet with Greens and Provolone 12.00
Marinated Grilled Chicken Breast with Greens & Provolone 12.00
Homemade Sausage 11.00
Served with mushrooms, peppers, and onions
Meatball Parmigiana 11.00
Roast Pork with Greens & Provolone 12.00
Chicken Cheesesteak 11.00
Beef Cheesesteak 12.00
Peppers and Eggs 9.00
Cut Ziti & Asparagus 19.00
Served with aglio e olio or alfredo sauce
Cut Ziti Rosa 16.00
with Chicken Cutlets 22.00
Tortellini Romano 19.00
Sautéed prosciutto with peas in light alfredo sauce over tortellini
Fettucini Carbonara 19.00
Fettuccini tossed with sautéed bacon and a touch of alfredo sauce and eggs
Linguini Aglio Olio 14.00
Fresh roasted garlic and olive oil over linguini
Gnocchi Pomodoro 17.00
Gnocchi tossed in roasted garlic, fresh basil, and San Marzano tomatoes
Cavatelli Scarpinato 18.00
Homemade skinless pork sausage sautéed with hot peppers, black olives, and fresh tomatoes in a garlic olive oil sauce
Pasta & Peas 15.00
Freshly sautéed peas in your choice of sauce (red or white), served with your choice of pasta
Ravioli & Meatballs 17.00
Campione Gnocchi 18.00
Served in a rosa sauce
Pasta is served Monday – Saturday, all day.
Tilapia 30.00
Stuffed with lump crabmeat and broiled with garlic butter sauce
Tilapia Francaise 30.00
Lightly egg battered and sautéed in scampi sauce and topped with lump crabmeat
Salmon Berenato 28.00
Shrimp Scampi 27.00
Shrimp sautéed in roasted garlic sauce over linguini
Shrimp Fra Diablo 27.00
Shrimp sautéed in spicy plum tomato sauce served over linguini
Seafood Pescatore 39.00
Shrimp, scallops, mussels, clams, and crabmeat in white or red sauce and served over linguini
Two Fresh Jumbo Lump Crab Cakes 34.00
Lump crab meat imperial – no fillers – all crab meat
Mediterranean Salad (Cold) 24.00
Shrimp, scallops, and crabmeat tossed in romaine lettuce with roasted peppers, cherry tomatoes, and cucumbers in a light Italian dressing
Chicken Parmigiana 22.00
Lightly breaded and topped with mozzarella in a bed of marinara sauce
Eggplant Parmigiana 17.00
topped with Spinach 19.00
Lightly breaded and topped with mozzarella in a bed of marinara sauce
Veal Parmigiana 26.00
Lightly breaded and topped with mozzarella in a bed of marinara sauce
Shrimp Parmigiana 27.00
Lightly breaded and topped with mozzarella in a bed of marinara sauce
Chicken Saltimbocca 23.00
Lightly sautéed in seasoned flour topped with prosciutto, sautéed spinach, dusted with sage, and sprinkled mozzarella in a demi glaze sauce
Veal Saltimbocca 27.00
Lightly sautéed in seasoned flour topped with prosciutto, sautéed spinach, dusted with sage, and sprinkled mozzarella in a demi glaze sauce
Quattro Formaggio with Chicken 22.00
Lightly sautéed and topped with four cheeses in a rosa sauce
Quattro Formaggio with Veal 26.00
Lightly sautéed and topped with four cheeses in a rosa sauce
Chicken Romano 22.00
Eggplant layered with chicken served in a light marinara and topped with buffalo mozzarella
Veal Romano 26.00
Eggplant layered with veal served in a light marinara and topped with buffalo mozzarella
Chicken Italiano 24.00
Sautéed shrimp in a garlic and olive oil sauce and garnished with long hots
Veal Italiano 28.00
Sautéed shrimp in a garlic and olive oil sauce and garnished with long hots
Chicken Oscar 28.00
Lightly sautéed, topped with lump crab meat, and garnished with asparagus
Veal Oscar 32.00
Lightly sautéed, topped with lump crab meat, and garnished with asparagus
Chicken Marsala 22.00
Lightly sautéed in marsala wine and mixed mushroom demi glaze sauce
Veal Marsala 26.00
Lightly sautéed in marsala wine and mixed mushroom demi glaze sauce
Chicken Florentine 22.00
Lightly egg battered, sautéed, and topped with creamed spinach and mozzarella in a demi glaze sauce
Veal Florentine 26.00
Lightly egg battered, sautéed, and topped with creamed spinach and mozzarella in a demi glaze sauce
Chicken Francaise 22.00
Lightly egg battered and sautéed in a beef demi glaze, lemon, butter, white wine sauce, and garnished with capers.
Veal Francaise 26.00
Lightly egg battered and sautéed in a beef demi glaze, lemon, butter, white wine sauce, and garnished with capers.
Chicken Piccata 22.00
Lightly egg battered and sautéed in a beef demi glaze, lemon and garnished with sun-dried tomatoes.
Veal Piccata 26.00
Lightly egg battered and sautéed in a beef demi glaze, lemon and garnished with sun-dried tomatoes.
