Ah' Pizz Dining Room

Weekly Specials: May 19th – May 25th

SOUPS

  • Artichoke soup with lemon and rice  7
  • Potato soup with chives, crispy pancetta and a touch of pecorino romano cheese 7
  • Escarole and bean soup 7 (with sausage 8)

SALADS

  • Beets, baby greens, red onion and a red wine vinaigrette topped with goat cheese 12
  • Roasted pear salad with baby arugula, fig goat cheese & pecans with a balsamic vinaigrette 12 OR replace the goat cheese with our warm goat cheese fritters 14
  • Traditional neapolitan panzarella salad – romaine, cucumbers, red onion, sweet corn, large wood fired croutons, tomato and fresh mozzarella with evoo and lemon 12

APPETIZERS

  • Hotsy Totsy shrimp, lightly fried, spicy red sauce and toasted crustini (or mild) 14
  • Fried veal meatballs with a side of ricotta and toasted crustini 9
  • Garlic and fresh mozzarella flat bread 5
  • Artichoke stuffed with seasoned bread crumbs, EVOO, garlic, parmesan reggiano 11
  • Calamari balsamico- lightly fried calamari with chorizo and hot cherry peppers drizzled with balsamic glaze 14
  • Shrimp in garlic and oil sauteed with cherry tomatoes and basil topped with feta cheese served with toasted bread 14
  • Scungilli, shrimp and calamari salad with celery, red onion and red bell peppers over mesclun greens with a lemon vinaigrette 15

PIZZE

  • Baby clams, roasted garlic, bread crumbs, lemon juice, white wine, butter, parmesan reggiano 17
  • Brocoli rabe, crumbled sausage, provolone cheese, evoo 17
  • Fig jam, goat cheese, prosciutto di parma, drizzled balsamic glaze 17
  • Butternut squash, pancetta, smoked bufala mozzarella 17
ENTREE
  • Pappardelle pasta with crumbled sausage, shiitake mushrooms and radicchio in a brown sauce   22
  • Chicken breast topped with fried eggplant, prosciutto, fresh mozzarella and vodka sauce over rigatoni 22
  • Veal bolognese lasagna layered with our house made crepes and ricotta topped with shaved parmesan reggiano 21
  • Risotto with roasted granny smith apples, grilled chicken and cranberries topped with ricotta salata  20
  • Grouper over sauteed mesclun greens with a caper and cherry tomato sauce  23
  • Pan seared or grilled 8 oz.Filet Mignon served with asparagus and roasted potatoes (available with sauteed shiitake mushrooms in a merlot demi-glace)  26

*gluten free pasta and pizza are available

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