APPETIZERS

Lucca Style – tossed with broccoli rabe and peperoncino - or - Traditional – served with citrus garlic aioli and Joey’s famous marinara sauce 

Lightly battered rock shrimp, served with cusabi and a sweet chili glaze 

Served in a delicate Pinot Grigio broth 

Oven-baked cauliflower crust topped with fig jam, gorgonzola, pancetta, baby arugula, and a drizzle of truffle oil (gluten-free) 

Pan-seared scallops nestled in clamshells, served with sautéed spinach and a mango glaze 

 Succulent lobster baked in a Pinot Grigio and fresh basil sauce, served in a clamshell (no actual clams) 

Tender eggplant meatballs served in a light marinara sauce, topped with a dollop of ricotta cheese 

Flavorful short rib meatballs made with garlic, and pignoli nuts, grilled with Pinot Grigio and fresh basil 

Toasted croissant topped with a roasted garlic and Asiago cheese spread 

Wild greens and romaine lettuce tossed in Caesar dressing  with croissant croutons, served in a crisp, thin Frico cup 

A finely chopped antipasto salad with salami, olives, tomatoes, cucumbers, artichokes, roasted peppers, chickpeas, and fresh mozzarella, tossed in a pistachio vinaigrette 

Creamy burrata wrapped in prosciutto, served with cucumber, vine-ripened tomatoes, sun-dried figs, and pistachios 

Roasted broccoli and cauliflower tossed in a creamy cacio e pepe dressing, topped with a sprinkle of Grana Padano cheese 

Lots of great texture, with assorted grains, sun dried mango, sunflower seeds, cashews and goat cheese truffle in a light vinaigrette 

Taleggio cheese herb butter, wild green salad 

Lobster ravioli paired with a 4 oz lobster tail, served in a light filetto di pomodoro sauce 

Three-cheese delicate purse-shaped pasta served with prosciutto and asparagus, served in Joey’s signature vodka sauce 

Prepared Italian wedding soup-style, featuring mini meatballs, spinach, and sun-dried roasted peppers, sautéed in garlic and olive oil 

Angel Hair with shrimp and scallops, tossed in a spicy filetto di pomodoro sauce (can be made mild) 

Thin fettuccine with crumbled sausage, sautéed in a white clam sauce 

Bucatini pasta with pancetta, peas, and onions, sautéed in a rich Parmesan cream sauce 

Grilled pork loin seasoned with roasted garlic and black pepper, served over roasted potatoes, peas, and onions 

Tender roasted chicken served with broccoli rabe risotto and grilled asparagus, finished with a Dijon demi-glaze 

Grilled or fried chicken cutlet served over a baby arugula salad with tomatoes, red onion, fresh mozzarella, and avocado, drizzled with balsamic glaze 

Grilled bison filet mignon paired with a lump crab cake, served with sautéed spinach, roasted potatoes, and a Coca-Cola demi-glaze 

Tender short ribs served with zucchini linguine and au gratin potatoes, finished with a veal demi-glaze 

Glazed salmon served over roasted baby vegetables, squash, pattypan squash, carrots, and haricot vert 

Your choice of “the original” veal chop parm, chicken parm, or shrimp parm, lightly breaded and baked to perfection, served with zucchini linguine 

Pork ribs smothered in a peperoncino BBQ sauce, served with stealth fries and roasted red peppers and carmalized onion 

Scampi style, served over zucchini linguine 

Grilled filet mignon served on garlic bread, topped with melted mozzarella, accompanied by stealth fries