Tutti Santi Ristorante by Nina

Toasted rustic bread topped with a vibrant medley of diced cherry tomatoes, fresh basil, and minced garlic.

Slices of fresh homemade mozzarella paired with ripe tomatoes, fragrant basil, and a drizzle of fine olive oil.

Delicate slices of sweet cantaloupe melon wrapped with savory Prosciutto di Parma.

Thinly sliced raw filet mignon accented with diced tomatoes, capers, basil, provolone cheese, and olive oil.

Thinly sliced smoked salmon garnished with capers, shaved onions, and a splash of fresh lemon juice.

An exquisite chef's selection of seasonal Italian cured meats, cheeses, and marinated delicacies for two.

Fresh mussels sautéed in your choice of aromatic white wine or savory tomato sauce.

Plump shrimp sautéed in a delicate, buttery lemon and white wine sauce.

Sautéed calamari prepared in your choice of savory white wine or red tomato sauce.

Fresh eggplant stuffed with creamy ricotta and spinach, bathed in marinara and blanketed with melted mozzarella.

Handmade pasta pillows filled with ricotta and spinach, tossed in a touch of cream and fresh tomato sauce.

Penne pasta tossed with artichoke hearts, mushrooms, escarole, and sun-dried tomatoes in garlic olive oil, topped with romano cheese.

Classic rolled lasagna layered with rich ricotta cheese and seasoned ground sirloin, topped with melted mozzarella.

Meat-filled tortellini sautéed in a creamy tomato sauce with mushrooms, peas, leeks, ham, and a splash of brandy.

Homemade potato dumplings served in a touch of cream and topped with fresh tomato sauce.

Traditional spaghetti pasta served with our rich, slow-simmered homemade meat sauce.

Succulent shrimp sautéed with brandy in a pink creamy vodka sauce over a bed of spaghetti.

Fettuccine noodles tossed in a rich cream sauce with tender shrimp and earthy wild mushrooms.

Fresh linguine tossed with tender clams in your choice of aromatic red or white wine sauce.

A delightful trio of ravioli di nina, spinach gnocchi in gorgonzola sauce, and tortellini in creamy walnut sauce.

Baked homemade cannelloni pasta stuffed with seasoned ground veal, cheese, and fresh vegetables.

Crispy breaded eggplant topped with tomato sauce and melted mozzarella, served with a side of spaghetti pomodoro.

Spaghetti sautéed with asparagus and mushrooms in a creamy vodka sauce, crowned with smoked salmon.

Rigatoni pasta coated in a creamy tomato vodka sauce mixed with tender ground sirloin.

Chicken breast layered with spinach and mozzarella, sautéed in a luscious creamy cognac sauce, served with penne panna rosa.

Chicken breast topped with fontina cheese, prosciutto, and asparagus in a brandy cream mushroom sauce, with penne pomodoro.

Breaded chicken breast stuffed with fresh crab meat and baby shrimp, finished with a light mushroom sauce.

Lightly breaded chicken cutlet flash-fried in olive oil and baked with marinara and melted mozzarella, with spaghetti pomodoro.

Chicken breast sautéed in garlic tomato sauce, topped with fresh mozzarella slices and tomato, with penne panna rosa.

Tender veal scaloppini sautéed in lemon butter white wine sauce with mushrooms, capers, and artichoke hearts.

Lightly breaded veal scaloppine baked with marinara and melted mozzarella, served with spaghetti pomodoro.

Fresh salmon fillet sautéed in creamy cognac sauce with cherry tomatoes and leeks, garnished with shrimp.

Egg-washed orange roughy fillet sautéed in lemon butter white wine sauce with capers and artichokes, with penne aglio e olio.