Le Nonne

thinly sliced filet mignon topped with arrugola, shaved parmesan, fresh squeezed lemon and extra virgin olive oil.

crepes with warm sour cream spread, topped with norwegian smoked salmon and melted butter.

three slices of ciabatta bread grilled and topped with fresh diced tomatoes, basil, olive oil and garlic.

three slices of ciabatta bread grilled and topped with melted buffalo mozzerella, fresh diced tomatoes, basil, olive oil and garlic.

mixed greens served with shaved carrots, sliced roma tomatoes and our house balsamic vinagrette.

romaine lettuce tossed with our homemade caesar dressing then sprinkled with parmesan cheese.

fresh arrugola topped with shaved parmesan cheese and roma tomatoes, then finished with lemon, extra virgin olive oil dressing.

mixed greens topped with shaved carrots, roma tomatoes and sliced pears, then finished with our hose balsamic vinaigrette.

our homemade caesar salad topped with grilled chicken and parmesan cheese

fresh buffalo mozzarella served with sliced vine-ripe tomatoes, basil and olive oil.

rich with traditional herbs and spices, this classic bean soup originated in the tuscan alps

mixed vegetables, tuscan-style.

this quick and simple dish of pennette pasta is sauteed in our homemade tomato, basil and garlic sauce. this sauce is found throughout italy.

this southern italian dish meaning, 'angry pasta' is pennette pasta sauteed in our homemade tomato sauce with crushed chili peppers, garlic and parsley.

originating in bologna, this italian sauce is made with a variety of ground meats.

this rigatoni dish from rome is sauteed in a tomato sauce with smoked italian bacon and onions.

'from the garden' this tuscan version of primavera, uses jullian-style carrots and celery, zucchini, yellow squash, mushrooms and onions that are sauteed with white wine and then added to our homemade tomato sauce.

a tuscan specialty, this dish of pennette pasta is sauteed in a creamy gorgonzola cheese sauce with fresh diced pears.

tuscan-style sausages sauteed in a mild tomato base sauce with oregano, parsley and garlic.

handmade potato dumplings on a white sauce using swiss, gorgonzola, fontina and parmesan cheeses.

handmade potato dumplings in our homemade tomato basil sauce.

this roman-style gnocchi is prepared with semolina flour giving it a polenta like texture. it is baked in the oven and surrounded by bubbling hot gorgonzola cheese sauce

handmade raviolis stuffed with spinach and ricotta cheese in a delicate butter and sage sauce.

handmade raviolis stuffed with chicken and ricotta cheese in a tomato sauce with crushed chili peppers, parsley, garlic and olive oil.

handmade raviolis stuffed with a crab meat and ricotta cheese and then sauteed in a light cream sauce with garlic oil, chili peppers and fresh diced tomatoes.

his simple style of pounded chicken breast is grilled and seasoned with fresh rosemary. this is a flavorful, low calorie dish.

a lightly floured chicken breast which is sauteed in a white wine sauce with lemon and capers.

a lightly floured chicken breast sauteed with champignon mushrooms in a marsala wine sauce, a must try!

a lightly floured chicken breast sauteed in a tomato sauce with oregano, capers, chili peppers and garlic.

a lightly floured chicken breast sauteed with pureed onions and flamed with a splash of brandy in a light cream sauce.

a lightly floured chicken breast sauteed in a white wine sauce and topped with sauteed spinach and melted swiss cheese.

another addictive roman dish, this thinly sliced beef is sauteed in a creamy gorgonzola sauce with white wine.

new york steak sauteed with green madagascar peppers, dijon mustard and served in a creamy brandy sauce.

from the heart of 'chianti', this classic dish is the answer to a perfect balance between beef and an herb. thinly sliced new york steak is grilled, then baked in the oven to your preference and topped with arrugola and extra virgin olive oil.

thinly sliced new york steak cooked to your preference, then topped with assorted italian herbs, garlic and extra virgin olive oil.

gently floured calamari rings fried and served with our own marinara sauce.

large mixed green salad tossed with bay shrimp, grapefruit and asparagus in our homemade citrus dressing.

thinly sliced, sashimi grade ahi tuna topped with asparagus, shaved parmesan, fresh squeezed lemon and extra virgin olive oil.

this revised recipe is brought back to its original version by using bowtie pasta. you can find it throughout the northern region of italy. the bowtie pasta is sauteed in a light cream sauce with smoked salmon and brandy.

mahi mahi filet lightly breaded, served with asparagus, sun-dried tomatoes, and a pesto, aioli sauce.

sashimi grade ahi tuna filet seared lightly and topped with fresh diced tomatoes, basil, garlic, and extra virgin olive oil.