Naples 15

Fresh Italian cheese made from mozzarella and cream. Outer shell of solid mozzarella, inside contains stracciatella and cream

Fresh Calamari baked in the wood oven with delicious sauce of Herbs, Shallots, Olive Oil and Malvasia Wine

Fresh marinated eggplant, balsamic vinegar, fresh oregano, garlic, olive oil, & black truffles

Scallops, shrimp & clams sautéed in olive oil with cherry tomatoe, garlic, oregano & parsley

Mashed potatoes stuffed with cheese, prosciutto, & salami and baked in the wood oven - served with Parmigiano Reggiano sauce

Fresh eggplant served in a savory, vegetarian, San Marzano tomato sauce with Parmigiano Reggiano and fresh mozzarella

Fresh pieces of pear and Parmigiano Reggiano

The salty taste of prosciutto paired with refreshing melon

Sautéed clams with olive oil, garlic & parsley

Aged caciocavallo cheese baked in the wood oven with prosciutto crudo, basil, and truffle oil

Paccheri of Girardo Di Nola, lardiati pasta sauteed in EVO, garlic, guanciale (salted pork), onions, fresh San Marzano tomatoes, mozzarella, Parmigiano Reggiano, and basil

Served with Gerardo di Nola rigatoni, chicken sauteed in extra virgin olive oil and served in a cream sauce with guanciale, roast bacon, smoked mozzarella, Parmigiano Reggiano, pear, truffle oil and sage.

Homemade Neapolitan sausage, porcini mushroom, extra virgin olive oil, garlic, shallots, sweet red peppers, fresh oregano, rosemary and a splash of cream sauce, Parmigiana Mozzarella and white truffle oil served with Gerardo Di Nola rigatoni.

Tender Veal with Gerardo Di Nola Rigatoni in elegant white cream sauce with shallots, Parmigiano Reggiano, prosciutto de parma, fresh smoked Buffalo parm and truffles.

Ziti served with a slow cooked, two meat ragu sauce. Nicknamed ragu guardaporta after the doorman who would supposedly have nothing better to do than watch the slow cooking sauce, this Neapolitan recipe from the 1800's is made with pork, beef, San Marzano tomato, mozzarella, ricotta, fresh basil, Parmigiano Reggiano, and extra virgin olive oil and Gerardo Di Nola ziti. (Add Pulpette for $5.00 extra)

Originating in the 16th century, this genovese sauce was named for the Genoan immigrants who slow cooked thier meat in this manner. Prepared with, onion, garlic, carrots, cloves, prosciutto, pancetta, pork, beef, and extra virgin olive oil and Gerardo Di Nola Ziti.

S. Marzano Tomatoes, Mozz., Carrot, Salt, Black olives, Pecorino Cheese, Sweet Peppers, Extra Virgin Olive Oil.

S. Marzano Tomatoes, Mozzarella, Basil, Salt, Extra Virgin Olive Oil.

Mozzarella, Gorgonzola, Hot Provolone, Smoked Scamorza, Salt, Rosemary, Extra Virgin Olive Oil.

S. Marzano Tomatoes, Fresh Ricotta, Mozzarella, Basil, (Salame on request), Salt, Extra Virgin Olive Oil.

S. Marzano Tomatoes, Mozzarella, Basil, Salt, Extra Virgin Olive Oil, Naples Salami.

Mozzarella, Master Green, Sausage, Pepper, Salt, Extra Virgin Olive Oil.

Mozzarella, Basil, Salt, Pepper, Rocket, Parmigiano Reggiano, Extra Virgin Olive Oil.

S. Marzano Tomatoes, Mozzarella, Ricotta Cheese, Salted Pork, Extra Virgin Olive Oil, Salt.

S. Marzano Tomatoes, Mozzarella, Mushroom, Black Olives, Artichokes, Salt, Ham, Basil, Extra V. Olive Oil.

S. Marzano Tomatoes, Mozzarella, Basil, Salt, Extra Virgin Olive Oil.

S. Marzano Tomatoes, Mozzarella, Mushrooms, Shaved Parmesan, Extra Virgin Olive Oil, Salt.

S. Marzano Tomatoes, Garlic, Oregano, Extra Virgin Olive Oil, Basil, Salt.

S. Marzano Tomatoes, Smoked mozz., Basil, Salt, Extra Virgin Olive Oil.

S. Marzano Tomatoes, Mozzarella, Tuna, Basil, Onion, Black Olives, Salt, Extra Virgin Olive Oil.

S. Marzano Tomatoes, Mozzarella, Anchovy Fillet, Salt, Ground pepper, Extra Virgin Olive Oil, Black Olives, Capers.

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Fresh mozzarella, fresh cherry tomatoes, fresh basil, olive oil

Fresh spinach, orange, strawberries, olive oil and balsamic vinegar topped with Parmiggiano Reggiano

Enjoy a fresh succulent lobster at Naples 15! All of our Lobsters are Cold Water lobster, cooked the way you like with you choice of Gerardo Di Nola pasta!

The most signature steak in Italy, this Bistec A La Florentina is herb crusted, baked to savory perfection alongside our wood oven. Try it for yourself, this steak is cooked exactly the way you like it!

Scallops sautéed in olive oil, an aromatic herb blend, garlic, lemon juice, and malvasia. Topped with D'Artagnan Beluga Fish Caviar and Black Truffle served with a delicate Papardelle pasta.

The favorite of Tony Bennet. Pizza Marinara made with San Marzano Tomato, Garlic, Oregano, Olive oil

In 1890 tarte bourdaloue (French pear tart) was created. The celebrated patissier Coquelin bought La Patisserie Bourdaloue (which is still up and baking on the rue Bourdaloue, Paris 9th arrondissement) in 1909, and created, among other things, this famous pear tart.

The Neapolitan stuff pizza with Ricotta e mozzarella, San Mazano tomato, Parmigiano-Reggiano, basil, extra virgin of olive

The Escaped Clams pasta! Spaghetti Sautéed with Pomodori tomatoes, olive oil, featuring a linguini from Gerardo Di Nola.

Paccheri served with a slow cooked, two meat ragu sauce. Nicknamed ragu guardaporta after the doorman who would supposedly have nothing better to do than watch the slow cooking sauce, this Neapolitan recipe from the 1800's is made with pork, beef, San Marzano tomato, mozzarella, ricotta, fresh basil, Parmigiano Reggiano, and extra virgin olive oil and Gerardo Di Nola Paccheri pasta.

Paccheri Gerardo Di Nola with a creamy buffalo ricotta, buffalo mozzarella, basil and Mount Vesuvius cherry tomatoes topped with a delicate extra virgin olive oil.

The Treasure of the Sea. Featuring a full lobster tail, scallops, prawns, clams, cherry tomatoes, and extra virgin olive oil.

Red Snapper encrusted in a Sea Salt baked in the wood oven encapsulating the beautiful flavor of the Mediterranean Sea

Cuddlefish wood fire baked with EVO and Parmigianno Reggiano, then stewed in a masterful Pomodorini tomato based stew, served with parpadelle pasta.

Flaky pastry stuffed with orange ricotta that tastes like home. Dinner is not complete without this Italian delicacy.

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This potato dumpling pasta is baked in the wood oven with San Marzano tomato sauce and a combination of Parmigiano Reggiano and basil

A delicious sauce of extra virgin olive oil, black olives, capers, San Marzano tomatoes, garlic, and fresh parsley, Gerardo Di Nola Linguini

Neapolitan San Marzano tomato sauce with fresh ricotta, basil, and Parmigiano Reggiano

Gerardo Di Nola Egg noodles mixed with a wonderful salad of arugala, cherry tomatoes, Parmigiano Reggiano, extra virgin olive oil, ricotta cheese, and mozzarella

Cooking rice is an area, the risotto with porcini mushrooms and truffles, is a real delight. Taste the marriage of these exceptional ingredients; vialone nano rice, shallots, fresh porcini mushrooms, vegetable broth, black truffle oil, extra virgin olive oil, garlic, Parmigiana Reggiano, sea salt, thyme and malvasia

San Marzano tomatoes simmered in nothing but a little extra virgin olive oil and combined with a sauce of garlic infused olive oil, basil, and Parmigiana Reggiano over Gerardo Di Nola Spaghetti

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