Fine Dining
Italian with a Twist
Our authentic Italian cuisine sets us apart from other Long Island Italian restaurants. Whether its pasta and risotto, or certified black-angus filet mignon, Volpe Ristorante menu by Chef de cuisine Giuseppe Maone makes us one of the best Italian restaurants in Nassau County.
Dinner Menu
APPETIZERS
Maryland Crab Cake 19
Chesapeake jumbo lump crabmeat lightly breaded pan seared Served with chipotle and avocado aioli
Citrus Mussel (GF) 16
P,E, I Mussel tossed with sofrito, lemon, Calabria pepper and White wine served with toasted bread inside (choose red or white)
Flash Fried Calamari 15
Fried Calamari , zucchini, yellow squash and artichoke served Arrabiatta Sauce and chipotle aioli
Baked Clams Oreganata 16
Caprese Toscana (GF) 17
Homemade Mozzarella, Tomatoes and Fresh Basil, Tomatoes heirloom, roasted pepper and prosciutto
Antipasto Mediterraneo (GF) 19
Italian cold cuts, cheeses and mixed vegetables
Burrata Speck Prosciutto (GF) 18
Crispy Speck , grape tomatoes, arugula fig balsamic reduction
SALADS
Insalata Di Barbabietole e Caprino (GF) 14
Golden and red Beets, Goat Cheese, French beans, spinach, candy walnuts dressed with mustard and Red Wine Vinegar
Garden Salad (GF) 11
A blend of crispy California lettuce with grapes tricolor tomatoes, carrots and cucumber dressed with balsamic vinaigrette
Iceberg Avocado (GF) 14
Fresh garden iceberg lettuce, avocado, crispy bacon and grapes tricolor tomato and gorgonzola cheese tossed with blue cheese vinaigrette.
Crab Salad (GF) 17
Jumbo lump crab meat, roasted corn, avocado tossed with Lime vinaigrette
Octopus Salad (GF) 17 Grilled octopus mixed, with roasted red pepper celery, calama olive, red onions, green beans, sweets garlic, fresh lemon, EVOO, salt and pepper.
Classic Caesar Salad 12
Hearts of Romaine & toasted garlic crutons tossed in a traditional Caesar dressing covered with Parmesan cheese shavings
PASTA
Rigatoni Primavera 22
Rigatoni pasta tossed with grill mixed vegetables, Evoo, sweet garlic, basil, parsley, salt & pepper (Creamy pink or tomato sauce),
Bucatini Cacio e Pepe 22
Bucatini pasta tossed with EVOO, Pecorino romano cheese, black pepper and salt.
Cheese and Spinach Cannelloni 24
Homemade cheese and spinach cannelloni topped with pink béchamel sauce
Fettuccine Alfredo 23
Fettuccine pasta tossed with classic Alfredo sauce butter and parmesan
Cheese (chicken) or (shrimp)
Tortelloni Lobster 26
Lobster Ravioli tossed with citrus pink lobster sauce
Linguine White Clams Sauce 28
Classic Blend of Fresh Clams Sautéed
With Extra Virgin Olive Oil, Garlic and White Wine
ENTREES
Certified Black Angus Filet Mignon 9oz (GF) 46
Beef tender loin topped with red wine sauce served with potatoes & vegetables of the day
Braised Short Rib (GF) 36
Served With mashed potatoes
New York Sirloin 16oz (GF) 48
Brandy, Portobello & prosciutto creamy sauce served with potatoes wage and vegetables of the day
Citrus Shrimp 33
Pan seared Shrimp topped with lobster citrus sauce served with Red wine farro and vegetables of the day
Red Snapper (GF) 36
Served with coconut wild and white rice topped with ginger soy sauce
Salmon 8oz 35
Served with red wine farro and vegetables of the day topped with creamy lemon, artichoke sauce
Branzino (GF) 36
Branzino topped with parsley, evoo and lemon sauce served with black rice & vegetables of the day
Veal Scaloppini Porcini 36
Veal Scaloppini in a Mushroom porcini sauce served with mashed potatoes and vegetables of the day
Stuffed airline Chicken Breast (GF) 28
Stuffed with spinach and onions airline chicken breast topped with mushrooms porcini sauce served with green mashed potatoes and vegetable of the day
Cowboy 22oz (GF) 69
Grilled bone in Rib eye Steak
Mediterranean Trio (GF) 19
Fox hollow hummus, eggplant baba ganoush, stuffed tomatoes, zucchini and yucca pita bread (Vegan)
SIDES
Sautéed Spinach (GF) 8
Vegetable of the day (GF) 8
Mashed Potatoes (white or Green; GF) 8
Fries (GF) 8
Broccoli (GF) 8
