Nucci's Italian Seafood and Steak House

Deep-fried breaded rice stuffed with peas and cheese and served with marinara sauce.

Egg-battered artichokes sautéed and seared in a sherry wine and lemon sauce.

Fried, and sautéed with fresh tomatoes, onion, garlic, banana peppers, and kalamata olives.

Fried golden brown with marinara sauced on the side.

Four large shrimp served with our tangy cocktail sauce and lemon.

Eight tender littleneck clams on the half shell topped with our divine casino stuffing and baked to perfection.

Six deep-fried shrimp with coconut batter in an orange-sweet sauce.

Create your own - toppings available: mozzarella, pepperoni, olives, mild banana peppers, sausage, mushrooms, onions, anchovies, and sun-dried tomato.

Escarole and white beans sautéed in olive oil with parmesan cheese and chicken broth, also available in butter and garlic | Add Sausage or Gnocchis +$3.00

Four jumbo scallops wrapped in applewood smoked bacon.

One dozen of our tender, juicy littleneck clams steamed and served with melted butter and clam broth.

An 80-year-old family recipe house special.

Succulent tender filet.

A 16 oz steak seasoned with black peppercorn.

Our prime rib is seasoned and slow-roasted to perfection.

16 oz seasoned and grilled to perfection.

50 Pieces

Per Person

30 Pieces

Per Person

Per Person

1/2 Pan

15 Pieces | 80-Year-Old Recipe!

20 Pieces

Per Person

30 Pieces

30 Pieces

Per Person

50 Pieces

50 Pieces

1/2 Pan

20 Pieces

With tomato sauce. 1/2 Pan serves 20 people | Full Pan serves 40 people

25 pieces

Half pan serves 6-9 people | Full pan serves 15-18 people

1/2 Pan serves 20 people | Full Pan serves 40 people

With broccoli in olive oil and garlic. 1/2 Pan serves 20 people | Full Pan serves 40 people

With marinara sauce. 1/2 Pan serves 20 people | Full Pan serves 40 people

With tomato sauce. 1/2 Pan serves 20 people | Full Pan serves 40 people

With vodka sauce. 1/2 Pan serves 20 people | Full Pan serves 40 people

1/2 Pan serves 20 people | Full Pan serves 40 people

1/2 Pan serves 20 people | Full Pan serves 40 people

Quart

Quart

Quart

Quart | Fridays only.

Quart

Quart

Quart

Quart

Quart

Quart

Quart

Quart

Quart | When available.

Quart

Quart

Sautéed chicken with broccoli, shrimp, and asiago cheese and then finished with garlic, butter, and wine.

Chicken dipped in egg and then sautéed in a lemon, sherry wine, and butter sauce. Served over escarole.

Sautéed chicken with mushrooms, and finished with butter, parsley, and marsala wine.

An Italian staple and everyone's favorite with melted mozzarella cheese in our homemade tomato sauce.

Chicken sautéed with prosciutto, fresh mushrooms, and Kalamata olives served over escarole with two wines.

Sauces available: Sweet & Source, BBQ, Honey Mustard, or Marinara.

Homemade

Served with any of our sauces (Tomato or Marinara).

Served with any four sauces.

Penne pasta topped with mozzarella and ricotta cheese in our homemade tomato sauce.

Pancetta and homemade sausage in a cream sauce over linguine, topped with parmesan cheese.

Our deep-fried fresh eggplant cutlets with melted mozzarella cheese and tomato sauce are served with your choice of side pasta (Penne, Linguine, Cappellini).

Broccoli and shrimp tossed with a delicious creamy cheese sauce.

With two meatballs.

Our carefully selected free-range lamb is trimmed with unmatched attention to detail and aged for guaranteed tenderness | Mint Jelly is available upon request.

A meaty, and tender pork shank oven-roasted and served with our brown demi-glace sauce.

The most flavorful, tender, and juicy 12 oz. French cut cooked on our char grill.

Marinated hearts in a vinaigrette dressing over a bed of romaine lettuce.

Fresh romaine, croutons, and Parmesan cheese.

Fresh Iceberg, romaine, and field greens served with your choice of salad dressing.

(Seasonal) Available June through October | House special family recipe made with fresh homegrown tomatoes, cucumbers, celery, onions, and a variety of spices.

A sweet and tender lobster from the warm waters of Brazil served with warm melted butter.

Broiled to perfection, lightly seasoned in wine, lemon, and butter.

Six large ocean scallops broiled and served with warm butter and lemon wedge over rice.

Shrimp, scallops, and clams simmered in seasoned Red Marinara Sauce or White Wine Broth over linguine.

Our fresh 12 oz. deep-fried haddock served with steak fries, coleslaw, and a lemon wedge served Beer Battered or Breaded.

Our pan-fried haddock cooked to perfection in our famous French sauce over escarole.

Served with Red or White clam sauce.

Stuffed sole, scallops, and haddock all broiled and served over risotto.

Large ocean scallops seasoned with our special garlic-flavored scampi sauce over Rice or Linguine.

Lobster, shrimp, and scallops simmered in our chef's special seasoned Fra Diavolo red sauce over Cappellini.

Jumbo shrimp seasoned with our special garlic-flavored scampi sauce over Rice or Linguine.

Moist and tender sole stuffed with scallops and crab meat broiled with white wine and butter.

Add our 8 oz Brazilian lobster tail to the following specialty certified Angus beef steaks: 16 oz NY Strip | 16 oz Delmonico | 20 oz Primer Rib | 8 oz Filet Mignon

New England Style

Homemade in a clear chicken broth with escarole and mini meatballs. A famous house special.

Our chef's creation made with fresh ingredients and seasonings.

Veal dipped in egg and then sautéed in a lemon, sherry wine, and butter sauce served over escarole.

Sautéed fresh veal with mushrooms in a tasty marsala wine sauce.

Deep-fried then baked with tomato sauce and mozzarella.

Sautéed with prosciutto, fresh mushrooms, and kalamata olives with two wines served over escarole.