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Piero's

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Lunch

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Available Sunday – Thursday, Lunch & Dinner;
Friday & Saturday Lunch Only

 

Antipasti

Served Individual or Family Style (serves 3 - 5)

 

COZZE ALLA MARINARA

prince edward island mussels, marinara, fresh garlic, basil 12/26

 

MOZZARELLA E POMODORO FRESCO

fresh mozzarella, sliced tomatoes, olive oil, basil 8/23

 

CALAMARI FRITTI

fresh rings of calamari lightly seasoned & fried. served with our traditional marinara 11/26

 

ANTIPASTI FREDDI

assortment of marinated vegetables, italian meats and cheeses, olives, and anchovies 14/30

 

MOZZARELLA EN CAROZZA

sliced fresh mozzarella breaded and fried, served with a tomato cream sauce and capers 10/25

 

BRUSCHETTA

garlic crostini, plum tomatoes, fresh garlic, basil and olive oil 6/15

 

BROCCOLI RABE

fresh broccoli rabe sautéed with fresh garlic, mild and hot italian sausage, and grated pecorino romano 12/30

 

SHRIMP COCKTAIL

lemon wedge & cocktail sauce 15/34

 

VONGOLE AL VAPORE

local littleneck clams steamed in an aromatic garlic and fres herb broth 12/26

 

 

 


 

 

Insalatas

 

BUFFALO CHICKEN SALAD

romaine lettuce, ranch & bleu cheese dressing, grilled chicken breast marinated in hot sauce 8/12

 

CALIFORNIA CHICKEN SALAD

mixed greens, grilled chicken breast, hearts of palm, tomatoes,shaved artichoke hearts, feta cheese, with a honey dijon dressing 9/12

 

INSALATI SPINACI

baby spinach, dried cherries, mandarin oranges, feta cheese, red onion, and toasted almonds with a raspberry vinaigrete 8/11

 

PIERO'S HOUSE SALAD

mixed greens, sliced strawberries, goat cheese, and candied walnuts with a strawberry vinaigrette dressing 7/10

 

GIARDINO INSALATA

a blend of greens tossed with our balsamic vinaigrette, grape tomatoes, broccoli, mushrooms, and cucumber 6/9

 

SOUTHWEST CHICKEN SALAD

romaine lettuce, red onions, roasted bell pepper, breaded chicken, shredded cheddar, crispy tortilla straws, and a chipotle ranch dressing 9/12

 

INSALATA CESARE 

romaine lettuce, house baked croutons, shaved pecorino romano, and our homemade caesar dressing 6/9

 

WEDGE SALAD

iceburg lettuce, crumbled bacon, tomatoes, carrots, red onion, and bleu cheese dressing 8

  

 


 

 

Pasta

PIERO'S PASTA

penne pasta tossed in a white wine and garlic sauce with fresh herbs, broccoli, and grilled chicken breast 17

 

SHRIMP RISOTTO

sundried tomatoes, sweet green peas, and sherry wine 21

 

RIGATONI PISANO

chicken, shrimp, mild & hot italian sausage, red onions, and roasted red peppers tossed in a traditional marinara 23

 

VODKA RIGATONI

prosciutto di parma, sweet green peas, caramelized shallots, tomato cream sauce, hint of vodka 17

 

WILD MUSHROOM RAVIOLI 

sherry cream sauce with sundried tomatoes, asparagus tips, and a blend of domestic and exotic mushrooms 18

 

GNOCCHI BOLOGNESE

hand-rolled potato gnocchi tossed with our traditional meat sauce 19

 

PORCINI RISOTTO

delicately cooked, creamy arborio rice laced with porcini mushrooms, goat cheese, and a hint of red wine 19

 

PAGLIA E FIENO

handmade traditional and spinach linguini tossed with ground veal in a tomato cream sauce with pecorino romano 20

 

SHORT RIB RAVIOLI

red wine demi-glace, shiitake mushrooms, fresh basil, san marzano tomato 20

 

SAUSAGE SCALLOPINE

sliced mild & hot italian sausage, green peppers, onions, sherry wine, marinara, and handmade fettuccini 18

 

LOBSTER RAVIOLI

sherry wine cream sauce with shiitake mushrooms, asparagus tips, and jumbo lump crab meat 24

  

 


  

Alla Parmigiana

 

CHICKEN PARMIGIANA

complete with penne marinara 18

 

VEAL PARMIGIANA

complete with penne marinara 21

 

EGGPLANT PARMIGIANA

served complete with penne marinara 17

 

ROASTED VEGETABLE PARMIGIANA

fire-roasted zucchini, squash, red pepper, portobella mushrooms, and eggplant baked with our traditional marinara and mozzarella cheese; 

complete with penne marinara 18

 

 


 

 

Pollo e Vitello

(dishes served complete w/ Chef's vegetable & potato of the day unless noted otherwise)

 

VEAL ALEXANDRA

tenderized veal medallions, sea scallops, shiitake mushrooms, asparagus tips, rosemary, demi-glace, brandy, hint of cream 26

 

CHICKEN COSENZA 

sautéed with roasted red peppers and spinach in a tomato cream sauce with fresh basil and mozzarella; served over penne pasta 20

 

VEAL SALTIMBOCCA

sautéed with shiitake mushrooms and topped with prosciutto di parma and mozzarella cheese; served in a white wine demi-glace with fresh sage over sautéed spinach 23

 

CHICKEN MARSALA 

sautéed with wild mushrooms in a marsala wine reduction 17

 

CHICKEN FRANCIASE

batter-dipped and sautéed in a white wine, lemon, and butter sauce17

 

VEAL CHESAPEAKE 

jumbo lump crab meat, shrimp, asparagus tips, grape tomatoes in a traditional white wine and garlic sauce 26

 

 


 

 

Alla Grigilia

 

GRILLED SALMON

served with suateed spinach and garnished with tomato bruschetta 21

 

GRILLED SHRIMP

cooked over an open-flame, served on skewers over a bed of greens with lemon wedge 21

 

CHICKEN FLORENTIN 

flame-grilled chicken breast baked with roasted red pepper, spinach, mozzarella cheese, and finished with a traditional white wine and garlic sauce 18

 

FILLETO DI MANZO 

8oz. angus filet mignon grilled to perfection over an open-flame and complimented with a red wine demi-glace;

served complete with grilled asparagus and porcini risotto 36

 

NY STRIP MARSALA 

12oz. angus strip flame-grilled and topped with a marsala wine reduction and domestic button mushrooms 32

 

 


 

 

Frutti di Mare

(dishes served complete w/ Chef's vegetable & potato of the day unless noted otherwise)

 

CIOPPINO

littleneck clams, mussels, and jumbo shrimp served over linguini in a marinara broth with fresh herbs and garlic 26

 

PASTA AL GRANCHI

capellini pasta tossed w/ jumbo lump crab meat, shiitake mushrooms, and asparagus tips in a brandy infused tomato cream sauce 26

 

BROILED CRAB CAKES

complimented with a champagne cream sauce;

complete with chef's vegetables and mashed potatoes 26

 

LINGUINI CON VONGOLE

littleneck clams steamed in a white wine and garlic sauce with fresh aromatic herbs and served over linguini pasta 18

 

SALMON & CRAB

broiled salmon filet served over orzo pasta with sautéed spinach and topped with a lobster infused sherry cream sauce

laced with jumbo lump crab meat 26

 

TRIO DIAVOLO

sea scallops, jumbo shrimp, and jumbo lump crab meat served atop a nest of handmade papardelle pasta in a spicy marinara 28

 

GAMBERI SCAMPI

sautéed jumbo shrimp tossed in a white wine, lemon, and butter sauce with fresh garlic and herbs and served over linguini pasta 21

 

TILAPIA GENOVESE

tilapia filet sautéed francaise style and served over capellini pasta with shiitake mushrooms, capers,

and jumbo lump crab meat in a white wine, lemon, and butter sauce 24

 

 


 

 

Gourmet Wraps & Sandwiches

(served with french fries, house salad, or caesar salad)

 

CHEESEBURGER

› 1/2lb angus beef flame grilled & garnished w/ lettuce & tomato 10

 

CHEESE STEAK

› 10

 

CHICKEN CAESAR WRAP

› grilled chicken breast, romaine lettuce, tomatoes, pecorino romano, & our home caesar dressing 10

 

CHICKEN CLUB WRAP

› grilled chicken breast, lettuce, tomato, bacon, & mayonnaise 11

 

GRILLED VEGGE WRAP

› fire-roasted eggplant, zucchini, squash, portobella mushroom, & red pepper with goat cheese and pesto mayo 11

 

ROAST PORK

› thinly sliced & topped w/ broccoli rabe, roasted red pepper, & provolone cheese 12

 

CALIFORNIA CHICKEN WRAP

› grilled chicken breast, roasted red peppers, artichoke hearts, red onion, pesto & provolone cheese 12

 

SOUTHWESTERN BURGER

› barbecue sauce, bacon, cheddar cheese, sautéed onions & mushrooms 12

 

BLACK & BLEU BURGER

› blackened & topped with bleu cheese dressing 11

 

CHICKEN PAPAVERO

› grilled chicken breast, broccoli rabe, & provolone cheese 12

 

PORTOBELLA BURGER

› flame grilled angus burger with fire roasted portobella mushroom & goat cheese 12

 

 


 

 

Hand Tossed Pizzas & Pizza Wraps

 

CHEESE PIZZA

› 8

 

WHITE PIZZA

› 8

 

ROASTED VEGETABLE PIZZA

› olive oil, fresh garlic & herbs, fire-roasted zucchini, squash, eggplant, red pepper, portobella mushroom & mozzarella cheese 12

 

PROVOLONE PIZZA 

› layer of provolone on the bottom & sauce on top 8

 

JAMIE WRAP

› spinach, onions, mushrooms, roasted red peppers, eggplant, fresh garlic & mozzarella cheese 11

 

J.J. Wrap

› chopped steak, onions, mushrooms, pepperoni, green pepper, & mozzarella cheese 12

 

 additional toppings (half) $1.00 (whole) $2.00 :

pepperoni, sausauge, mushrooms, onions, green peppers, extra cheese, broccoli, spinach, fresh garlic, bacon, anchovies;

Add Chicken or Steak for $3.00

 

 


 

Warning: Consuming raw or undercooked meat, poultry, seafood, shellfish, & eggs may increase the risk of food borne ilness.