APPETIZERS

Fried Calamari traditional fried calamari served with marinara 11

Buffalo Shrimp traditional fried shrimp tossed in our spicy buffalo sauce topped with gorgonzola 10 Calamari 11

Artichokes D’Agnese’s lightly breaded and topped with our signature lemon butter sauce 8.5

Shrimp D’Agnese’s lightly breaded shrimp, roasted garlic, topped with lemon butter 10

Roasted Meatballs with olives, peppers, basil, and crostini, served over spicy marinara 8.5

SOUP

Tomato Basil simmered tomato cream soup, garnished gorgonzola and crostini 4.5/7

Wedding Soup vegetables, pastina and veal meatballs, served in a light chicken broth, garnished with Romano cheese 4.5/7

Pasta Fagioli white beans with pasta or spinach, garnished with Romano cheese 4.5/7

SALAD

Simple Salad crisp baby greens tossed with a sweet balsamic dressing and topped with mozzarella 5/9

Mixed Greens Italian relish, fresh mozzarella, and croutons, tossed with house vinaigrette 6/10

Mesclun Greens baby greens, goat cheese, apples, tart cherries, and candied walnuts, tossed with sweet balsamic vinaigrette 6/10

*Caesar Romaine hearts, croutons, and shaved Romano cheese, tossed with classic Caesar dressing 6/10

Add to any salad Chicken 3.5 Shrimp 2.5 each Salmon 8

White Pond Salad roasted chicken,

bacon, sweet red peppers, and smoked mozzarella, over mixed greens tossed with sweet balsamic vinaigrette 16

PASTA

Fettuccini ala Pesto roasted tomatoes, baby spinach, and a creamy pesto sauce tossed with fettuccini 16

Linguini Marinara 14 add meatballs, mushrooms, or sausage meat sauce 2

Gnocchi Florentine simmered in a tomato cream sauce with Roma
tomatoes and spinach 16

Gnocchi con Sausage Italian

sausage, pine nuts, broccoli, and
roasted garlic, topped with shaved pecorino romano 16

Eggplant Parmigiana served with linguini, topped with marinara or garlic and oil 15.5

Fettuccini Alfredo classic Alfredo
with Romano cheese 15 with chicken and broccoli 17

Baked Cheese Ravioli 15.5
add meatball, mushrooms, or
meat sauce 1.5

Penne and Chicken pine nuts,
roasted red peppers, garlic, imported olives, and spinach, in a white wine
sauce 16.5

Options / Additions
Whole wheat pasta 1

Gluten free pasta 2 Add chicken 3 .5
Add shrimp 2.5 each

PIZZA

Margarita Roma tomatoes, roasted garlic, e.v.o.o, fresh mozzarella, and
fresh basil 15

Sicilian red sauce, Italian sausage, prosciutto, kalamata olives, mozzarella, and provolone 16

VEAL & CHICKEN

Served with a side of linguini,
topped with your choice of marinara
or garlic and oil

D’Agnese’s Chicken 20/Veal 23
topped with our signature lemon
butter sauce

Parmigiana Chicken 20/Veal 23
baked with marinara and mozzarella

Piccata Chicken 20/Veal 23
artichokes, capers, and roasted red peppers, topped with a lemon
wine sauce

Saltimbocca Chicken 20.5/Veal 23.5 prosciutto, mozzarella, and spinach, in a sage marsala and mushroom sauce

Marsala Chicken 20/Veal 23
sautéed mushrooms in a sage
marsala mushroom sauce

CHEF SPECIALS

*Salmon Scapriciatta pan seared
Faroe Island salmon, capers, artichoke hearts, and roasted red peppers,
in a lemon cream sauce, served
over risotto 23

Pan Seared Salmon risotto, roasted vegetables and lemon butter 24

Seafood Pasta shrimp, calamari, salmon, mussels simmered in a spicy marinara sauce over fettuccini 24

House Filet Mignon pan seared
8oz filet mignon with roasted
potatoes, steamed broccoli and a marsala mushroom sauce 26

*Heritage Duroc Pork Chop Saltimbocca , prosciutto, spinach,
sage marsala mushroom sauce,
and crispy redskin potatoes 21

*THESE ITEMS ARE SERVED RAW OR UNDERCOOKED OR CONTAIN

(MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR

UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS