Dinner Menu


Open for Dinner – Wednesday through Sunday


Oysters & crustaceans

(Pescetarian)

Selection of East Coast & West Coast Oysters 
Prosecco Preserved Lemon Pink Peppercorn Mignonette 
Spicy Italian Pickled Green Tomato Salsa, Cocktail Sauce 
Tabasco, Lemon Wedges, Fresh Horseradish Grated Tableside
(Ea) 3  (½ Dz) 16  (Dz) 32

Chilled Marinated PEI Mussels – (1 lb) 
10

 Long Island, NY, Little Neck Clams
Cocktail Sauce, Lemon Wedges
(½ Dz) 6  (Dz) 12

Jumbo Shrimp Cocktail    
Cocktail Sauce, Lemon Wedges   
(3 Pc)  8   (½ Dz)  16  (Dz)   32

Crab Claw Cocktail
Cocktail Sauce, Lemon Wedges
(5 Pc)  16

 1 1/4 Lb. Chilled Lobster Cocktail
Cocktail Sauce, Lemon Wedges
35

 1 Lb. Chilled Alaskan King Crab Legs  
Cocktail Sauce, Lemon Wedges
45

seafood tower

(Pescetarian)

Petite Seafood Tower
4 Oysters, 4 Little Neck, 12 Chilled Mussels, 3 Shrimp, 3 Crab Claws, 2 Alaskan King Crab
Serves Up to 4 Guests.
55

Grand Seafood Tower
8 Oysters, 8 Little Neck, 24 Chilled Mussels, 6 Shrimp
6 Crab Claws, 4 Alaskan King Crab, ½ Chilled Lobster, ½ Lb. Jumbo Lump Crab
Serves Up to 7 Guests.
125

Royale Seafood Tower
12 Oysters, 12 Little Neck, 36 Chilled Mussels, 9 Shrimp
9 Crab Claws, 6 Alaskan King Crab, Whole Chilled Lobster, 1 Lb. Jumbo Lump Crab
Serves Up to 12 Guests.
175

All served with Prosecco Preserved Lemon Pink Peppercorn Mignonette
Spicy Italian Pickled Green Tomato Salsa, Cocktail Sauce, Tabasco, Lemon Wedges,
Fresh Horseradish Grated Tableside.

starters

Salumeri
Rosetta De Lyon, Finocchiona
Pancetta, Sweet Coppa, Nduja Sausage, Olives, Artichokes
21

Formaggi 
La Tur – Italy, Piedmont, Cow, Goat, Sheep, 3-5 weeks
Piemontese Riserva – Italy, Piedmont, Cow, 3 Months
Caciocavallo Di Bufala – Italy, Calabria, Buffalo, 6 months
Gorgonzola Mountain Piccante – Italy, Lombardy, Cow, 1 Year
Fig Almond Cake, Black Cherry Confit, Lavender Honey,
Raisins on the Vine, Drizzled with Sicilian Unfiltered Olive Oil
21

Italian Plate
Provolone, Bresola, Mortadella, Eggplant Caponata, Almonds, Artichokes
Roasted Peppers, Cured Olives, Fried Anchovies
12

shared appetizers

Buffalo Milk Mozzarella
Prosciutto, Heirloom Tomatoes, EVOO
Sea Salt, Cracked Black Pepper (VG-No Prosciutto)
13

Roman Jewish Fried Artichokes 
Lemon Caper Anchovy Aioli, Lemon Wedges (P) (V – No Sauce)
12

Campania Style Peppered Mussels
Garlic, Tomato, EVOO, Parsley, Pepper Flakes, White Wine (P)
10

Frutti Di Mare Alla Fra Diavolo 
Clams, Mussels, Calamari & Shrimp, Light Spicy Tomato Broth
12

Mozzarella In Carozza 
Stringy Mozzarella in a Pocket of Crisp Fried Battered Bread
served with a Lemon Caper Anchovy Sauce
10

Wagyu Beef Carpaccio
Horseradish Mustard, Cured Egg Yolk, Crispy Capers, Arugula, Parmesan
12

Charred Fava Bean
Garlic, Roasted Chili, Lemon, Tarragon (V)
11

Pizze
GF Crust Available Additional 2

Prosciutto Di Parma
Fig Preserve, Gorgonzola, Arugula, 12 Year Grand Reserve Balsamic, White Truffle Oil
14

Calabrese
Sausage, Pancetta, Nduja, Fontina, Fennel, Onion, Pomodoro, Oregano
14

Mushroom & Onion
Mixed Mushrooms, Caramelized Onion, Fontina, Sheep’s Ricotta, Garlic, Rosemary (VG)
13

White & Green
Spinach, Sheep’s Ricotta, Pecorino, Fior Di Latte, Garlic, Sea Salt, Lemon Agrumato (VG)
13

Margherita
San Marzano Tomatoes, Fior Di Latte, Basil, Sea Salt, EVOO (VG)
13

soup & salad

Trentino-Alto Mushroom Barley Soup 
 Vegan Soup of Wild Mushroom & Barley (V) (NGF)
7

Pasta E Fagioli 
Neapolitan Italian Classic Pasta & White Bean Soup (NGF – No Pasta GF)
8

Stracciatella Alla Romana
Eggs & Spinach Seasoned with Parmesan
Nutmeg, Black Pepper in a Fortified, Chicken Broth
7

Castelfranco Radicchio
Orange, Gorgonzola, Pistachio, Buttermilk Dressing, Vino Cotto (VG)
10

Frisee & Arugula
Radish, Dried Cherries, Hazelnut, Goat Cheese, Lemon Honey Vinaigrette (VG)
8

Baby Greens
Grapefruit, Avocado, Hearts of Palm, Walnuts Champagne Vinaigrette (VG)
9

Beets & Farro
Pickled Beets, Roasted Apple, Toasted Pecans, Dried Cranberries, Honey Lavender Goat Cheese,                     Maple Cider Balsamic Vinaigrette (VG)
11

 

Add any of the following to a salad as an entrée

Choice of:

Murray’s Frenched Breast of Chicken – 7
Domestic Gulf of Mexico Jumbo Shrimp (5 pc) –
13
NY Strip Steak (6 oz) – 12
Farro Island Salmon (7 oz) –
8

Risotto & pasta

Three Cheese, Spicy Italian Sausage Ragu Lasagna     
Fresh Ricotta, Fontina, Pecorino, Tuscan Kale (NGF)
21

Macaroni Alla Norma
T
omatoes, Fried Eggplant, Ricotta Salata, Whipped Ricotta, Basil (VG) (NGF)
10/18

Strozzapreti con Ragu alla Bolognese 

Beef, Veal, Sausage, Garden Vegetables, Fresh Ricotta, Pecorino, Warm Egg Yolk
10/21


Sheep’s Milk Ricotta Gnocchi
Asparagus, Leeks, Morels, Fava, Roasted Tomatoes, Tarragon Butter, Ricotta Salata
10/23 


Chitarra Aragosta All’arrabbiata 
Lobster in a Spicy Tomato Sauce & Guitar String Pasta,
Basil, Scallion (P)
32

Rock Shrimp & Asparagus
 Lemon Zest, Mint, Goat Cheese (GF)
13/21

Braised Veal Risotto 
Veal, Porcini, Fresh Peas, White Truffle Oil, Ricotta Salata
12/23

Mushroom & Pear Risotto
Shitake Mushroom, Pistachio, Gorgonzola Dolce, Roasted Pear 
12/21


meats

 Veal Chop Milanese
Parmesan Panko Crusted Veal Chop, Arugula, Cherry Tomatoes
Shaved Parmesan, Lemon Olive Oil
Served Parmesan Style with Spaghetti Additional 5
32

Parmesan Panko Crusted Chicken
Salad of Mozzarella, Tomato, Toasted Garlic, Basil, Olive Oil, White Balsamic Reduction
Served Parmesan Style with Fresh Spaghetti Additional 5
22

Stuffed Center Cut Pork Chop
Fontina & Prosciutto, Pan roasted, Served over Broccoli Rabe
Cannellini Beans & Roasted Garlic (NGF)
25

Rabbit Alla Ischian
Braised Rabbit with an Assortment of Vegetables, Garlic, Tomatoes
Chili, Basil, White Wine, served over slices of Fried Potatoes
26

Le Cascate Special Blend Burger
Moliterno Vino, Arugula, Portabella, Pancetta, Roasted Garlic Aioli, Brioche Roll
Parmesan Fries (NGF – No Roll GF)
15

Sicilian Style Venison
Seared Venison Chops with Cipollini Onion, Potatoes
Topped with Tomato Sauce, Garlic & Fresh Herbs
32

Filet Mignon Pizziola
Sauce of San Marzano Tomatoes, Oregano, Chili, Garlic
Capers & Mushroom, served with Whipped Potatoes & Spinach
30

Bistecca Alla Fiorentina 16oz
Rare, Sliced & Seasoned with Rosemary, Sage, EVOO, Sea Salt 
Ground Black Pepper, Asparagus, Onions & Roasted Potatoes
36

sides

Roasted Potatoes & Onions, Lemon, Garlic, Herbs – 6
Eggplant Parmesan – 7
Spaghetti with Butter or Sauce – 5
Broccoli Rabe or Asparagus Olive Oil & Garlic (V) 7
Spinach, Olive Oil & Garlic (V)5
Parmesan Fries (V No Parmesan)5

fish

(Pescetarian)

Grilled Bronzino
Butterflied Semi Boneless topped with a salad of Power Green Leaf Blend
Roasted Potatoes, Olives, Lemon Olive Oil Dressing
29

Venetian Style Halibut
Tart & Slightly Sweet Sauce made of Onions, White Wine, Garlic, Currants 
Capers, Pignoli, Vinegar, Parsley, Served with Spinach & Risotto
30

Swordfish Caponata
Seared Swordfish & Traditional Sicilian Dish of Sweet & Sour Eggplant with Onion
Celery, Pantelleria Capers, Tomato, Olives, Pine Nuts
30

Provencal Style Scallops  
Fresh Tomatoes, Shallots, Garlic & Fresh Herbs, Touch of White Wine
served with Capellini Pasta
28

Zuppa Di Pesce Almafi 
Langoustine, Lobster, Prawns, Snapper, Calamari, Scallops, Clams, Mussels, Tomato Broth
38

vegetarian

Mixed Grilled Vegetables
Asparagus, Yellow & Red Peppers, Zucchini, Eggplant
Portabella, Beefsteak Tomatoes, Cipollini Onion (V)
18

Rosemary-Stewed Lentils
Potatoes, Broccoli Rabe, Concentrated Tomatoes, Crispy Onions (V)
21

Le Cascate Impossible Burger         
Moliterno Vino, Arugula, Portabella, Roasted Garlic Aioli Brioche Roll
Parmesan Fries (VG) (V – No Cheese, Aioli or Roll)
15


Our menu is almost completely GF Friendly with the exception of a few items
that are labeled not Gluten Free
In most cases they can be made to accommodate our GF Friends.

NGF (Not Gluten Free)          VG (Vegetarian)          V (Vegan)          P (Pescetarian)

All our poultry is locally sourced from Murray’s Farm that is raised on a Non-GMO
& antibiotic free all-vegetable feed diet free of animal fats & animal by-products & is 
100% Certified Organic.

In order to ensure an exceptional experience, please be prepared to wait for select items.

For dining reservations, please call The Tavern at 845.247.0700 extension 2.