Pane Vino on the Avenue

lightly fried artichoke hearts in a cornmeal lemon butter sauce

warm burrata cheese, roasted bell peppers and marinated tomatoes served with ciabatta style bread

cornmeal crusted calamari, spicy Calabrian chili, pickled red onion, scallion and lemon aioli

escarole, cannellini beans, olive oil, garlic and crushed red pepper

garlic crostini, tomato sauce with basil and shaved parmesan

Egg-battered and lightly fried artichoke hearts served over a bed of spinach in a sherry, butter and lemon sauce

Premium, fresh, domestic squid rings cornmeal crusted and fried with pickled red onions, scallions and chilis. Served with a lemon aioli

A selection of artisan cheeses, assorted cured meats, house-marinated olives and toasted focaccia

Sauteed escarole with cannellini beans in a garlic and parmesan cheese broth

Four New Zealand lamb lollipops in our famous marinade, grilled and garnished with mixed field greens and a grilled lemon

Three classic Italian style meatballs in tomato sauce with homemade focaccia and shaved parmesan cheese

Four chilled, jumbo shrimp served with traditional cocktail sauce and fresh lemon

Chef Tony DiPasquale's famous tripe recipe, perfected since 1980, slow-cooked for hours in tomato sauce

Warm burrata cheese, roasted bell peppers, marinated tomatoes, fresh basil with house-made ciabatta style bread

USDA prime angus reserve beef. Center cut by hand and wet aged for 30 days. Served with Potato and vegetable of the day and our housemade cabernet demi-glace

USDA prime angus reserve beef. Center cut by hand and wet aged for 30 days. Served with Potato and vegetable of the day and our housemade cabernet demi-glace

Boneless Angus Reserve beef shortrib braised in aromatic vegetables and a red wine demi-glace served with roasted baby carrots and a creamy risotto

Ask your server about our daily offering

14 oz hand selected premium pork chop grilled to your liking, served with housemade cabernet demi-glace, potato of the day and sauteed broccoli rabe

Sweet brioche bread baked with cinnamon sugar served warm with house made caramel sauce

Crispy cannoli shells filled with sweet ricotta and mini chocolate chips

Baked vanilla custard fished with burnt sugar and strawberry garnish

Espresso dipped lady fingers with a mascarpone mousse and cocoa powder

Five sauteed jumbo shrimp with marinated tomatoes and scallions cooked in a Cajun cream sauce over tortellini

Fresh 10oz haddock filet egg-battered and lightly fried, served in a sherry, butter and lemon sauce over linguini and fresh spinach

Half a dozen fresh littleneck clams simmered in a garlic and white wine clam broth served over linguini

8 oz Wild-caught Canadian Lobster tail. Served in a spicy marinara sauce over linguini

8 oz Wild-caught Canadian Lobster tail. Egg battered and lightly fried served in a sherry, butter and lemon sauce served over linguini and fresh spinach

8 oz Wild-caught Canadian Lobster tail. Served over creamy risotto with roasted butternut squash, fresh sage and marinated tomatoes

Five sauteed jumbo shrimp with tomatoes, Kalamata olives, capers, and artichokes in a garlic butter and basil sauce served over linguini

mixed field greens tossed with balsamic, marinated beets, candied pecans and goat cheese

crisp romaine, parmesan crisp, baked croutons, house-made Caesar dressing

fresh mixed field greens, grape tomatoes, Asiago cheese, cucumbers, carrots and house-made balsamic vinaigrette

apples, red grapes, craisins, walnuts and celery tossed in a maple vinaigrette on a bed of romaine lettuce

crisp iceberg lettuce, crumbly bleu cheese, grape tomatoes, fried onion frills, crispy pancetta and house-made bleu cheese dressing

Mixed field greens tossed with balsamic vinaigrette, marinated beets, candied pecans and goat cheese

Hearts of romaine, parmesan crisp, Italian-style croutons, Asiago cheese, and a house Caesar dressing

Iceberg lettuce with tomatoes, cucumbers, onions, soppressata, pepperoncini, garbanzo beans and red wine vinaigrette

Mixed field greens, grape tomatoes, cucumbers, carrots and balsamic vinaigrette

Granny Smith apples, red seedless grapes, craisins, spicy walnuts, and celery tossed in a maple bourbon dressing on a bed of romaine lettuce

Crisp iceberg lettuce with tomatoes, onion frills, crispy pancetta, balsamic reduction, crumbly and creamy blue cheese dressing

red sauce, spicy pepperoni and fresh mozzarella cheese

tomato sauce, fresh mozzarella, basil, extra virgin olive oil, cracked black pepper and sea salt

burrata cheese, prosciutto, hot tomato sauce, spicy pepperoni and honey, mozzarella cheese

tomato sauce, sweet Italian sausage, caramelized onions, hot cherry peppers and mozzarella cheese

Burrata cheese, prosciutto, cherry honey, red sauce and fresh basil

Cup and char pepperoni, tomato sauce and mozzarella cheese

Fresh mozzarella, red sauce, and fresh basil

Italian sausage, tomato sauce, hot caramelized onions, red peppers and mozzarella cheese

Sauteed chicken in a white wine and garlic sauce baked with artichoke hearts, red peppers, broccoli rabe and provolone cheese served over risotto

Egg-battered and lightly fried chicken breasts simmered in a sherry, butter and lemon sauce served over linguini and spinach

Breaded and fried chicken cutlets baked with tomato sauce and mozzarella cheese served over penne pasta

Fresh, all natural and sustainably-raised Aukra Salmon grilled to your liking. Served over roasted butternut squash puree, broccoli rabe, and a pine nut gremolata

8oz ground beef patty with cheddar cheese and daily accompaniments

breaded and fried haddock served with coleslaw and tartar sauce on a brioche bun

shaved prime rib with peppers and onions, aged provolone cheese and a side of au jus

grilled chicken with lettuce, tomato, bacon and cheddar cheese served on a toasted hoagie roll

marinated and grilled zucchini, yellow squash and red peppers with sauteed spinach and garlic aioli

8oz burger served with bacon jam, pepper jack cheese, garlic aioli, crispy onions and tomatoes on a brioche bun

egg battered chicken cutlet served on a roll with escarole, mozzarella cheese and side of french sauce

tortellini with sauteed shrimp, roma tomatoes and scallions in a Cajun cream sauce

home made cavatelli pasta with red pepper cream sauce, sausage, broccoli and caramelized onions

baked chicken with artichoke hearts, red peppers, broccoli and provolone cheese over penne pasta

fried chicken cutlet with carrots, tomatoes, cucumbers and mixed greens dressed in balsamic vinaigrette

breaded chicken cutlet served over penne, tomato sauce and topped with shredded mozzarella cheese

egg batter dipped cutlet, linguini, spinach and sherry wine lemon butter sauce

grilled lamb lollipops, mixed field greens, carrots, cucumbers, grape tomatoes and lemon vinaigrette

Homemade cavatelli pasta with Italian sausage, caramelized onions and broccoli tossed in a cream sauce

Housemade ricotta gnocchi with braised chicken breast, spicy tomato sauce, finished with fresh basil and parmesan cheese

Penne pasta tossed a creamy tomato and pancetta sauce, topped with fresh basil and shaved parmesan cheese

Northern Italian-inspired meat sauce with ground beef, veal and pork simmered for hours with a touch of red wine and tomato sauce tossed with mezza rigatoni

Thinly sliced eggplant, breaded and fried with ricotta cheese, roasted red pepper puree and fresh mozzarella served with house made cavatelli

Carmalized onion in a beef broth with a garlic crostini, baked with swiss and provolone cheese

Flavorful lobster stock and aromatics blended to make a creamy bisque garnished with lobster claw meat

Ask your server about rotation selection of seasonal soups