Dolce Vita by Nina's
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Sunday
11:30 AM - 8:30 PM
Monday
Tuesday - Thursday
11:30 AM - 9:00 PM
Friday - Saturday
11:30 AM - 9:30 PM
Appetizers (Antipasti)
- Bruschetta$3.99Brick oven-toasted bread topped with olive oil, diced garlic tomatoes, and parmigiana.
- Mozzarella Caprese$6.99Fresh mozzarella, vine ripe tomatoes, basil, and extra virgin olive oil.
- Vignola Oreganata$6.99Baked fresh shucked and breaded clams. (Napolitano style).
- Clams Casino$6.99Fresh littleneck clams with vegetables topped with bacon.
- Rollatine$7.99Baked and battered eggplant filled with ricotta, Parmigiano, and pecorino.
- Tasca$7.99Brick oven focaccia filled with soppressata and mozzarella topped with arugula.
- Muscoli Al Vapore$7.99Fresh cultured mussels steamed in white wine.
- Calamari Alla Griglia$7.99Grilled calamari with the house dressing and parsley.
- Vongole Alla Posillipo$8.99Top neck clams served in white wine, garlic, and marinara sauce.
- Gamberi Cinque Terre$9.99Baked shrimp stuffed with fontina cheese and wrapped in bacon.
- Affettato$12.99An array of parmigiana, caprine, gorgonzola, prosciutto, cacciatorini, and olives.
Salads (Insalate)
- Insalata Cesare Grigliato$10.99Same as above with grilled marinated chicken or salmon.
- Insalata Dolce Vita$5.99Ten leaf salad with sun-dried tomatoes, toasted almonds, and our house dressing.
- Insalata Cesare$6.99Romaine lettuce with homemade caesar dressing.
- Cesare Scagliata$7.99Romaine wedge served with shaved parmesan cheese, walnuts, 25-year-old raspberry balsamic vinegar, and cold press olive oil.
- Insalata Di Spinaci$7.99Baby spinach with sautéed pancetta and sliced cremini.
- Insalata Primavera$7.99Mixed greens tossed with fresh fruit, shaved cheese, olives, and tomato in a vinaigrette.
- Organica$11.99Organic arugula, buffalos mozzarella, and prosciutto with raspberry balsamic reduction.
La Pasa
Meat Entree (Le carni)
Allergens: These items may include unlisted ingredients and/or be prepared on equipment that processes allergens. Take precautions if you have an allergy.
