Nonnina
WEST ISLIP
999 Montauk Hwy
631-321-8717
nonninarestaurant.com



ANTIPASTI

Vegetables
eggplant caponata
mixed olives
baby artichoke
zucchini fritti
roasted peppers

Meats
prosciutto di parma
mortadella
soppressata
porchetta
capicola

Cheeses
parmigiano
ventra estate
taleggio
brinata mugello cabra al vino

APPETIZERS
Beef Carpaccio Roulade - tri color salad, shaved
parmigiano reggiano, truffle essence
Baby Rucola - roast tomato, boucheron cheese, pistachio, preserved lemon vinaigrette

PASTA
Orecchiette Broccoli Rabe & Sausage
house made sausage, sauteed broccoli rabe
Ravioli con Castagne - buffola ricotta, chestnuts, cherries, butternut squash, wild mushrooms, sage brown butter

ENTREES
Pan Seared Salmone
Italian cous cous, roasted autumn vegetables, tomato relish
Chicken Scarpariello
semi-boneless chicken, cotechino sausage,
grilled lemons, potato & onion confit
Berkshire Farms Pork Chop
whole roasted bone-in pork loin, escarole, cherry peppers, apples, roast tomato & brown butter
Whole Roasted Branzino
fresh Mediterranean sea bass,
roasted with fresh herbs, olive oil & lemon
Veal Toscano - scallopine of veal, toasted garlic,
rosemary, locatelli & white wine

Cuisine: Regional Contemporary Italian
Avg. Check: $27-$52
Attire: Neat Casual

Nonnina which means “little grandma” in Italian conjures up images of a warm cozy place serving home style Italian cooking.

This restaurant actually has a sophisticated Manhattan style setting which is warm and inviting with subtle tones of tan, silver accents, brick treatments, a dramatic cathedral ceiling, graceful curtains, vintage Italian art posters and comfortable banquettes. Candles flicker on the tables adding a romantic glow.

The food blends traditional with more contemporary accents. The antipasti section of the menu has many tempting choices in three categories, meat, cheese and vegetables. You can design your own plate. Executive Chef Richard Soriano has impressive credentials from his schooling to the kitchens he cooked in. Some of our favorites were Osso Buco, tender veal shank contrasted by farro risotto; Ricotta Cavatelli Bolognese, a flavorful mix of veal, pork and beef, and a salad of greens, honey suckle pears and walnuts topped with warm soft Tomino del Boscaiolo cheese. The wine list is vast with many selections available by the quarter litre. Desserts are all house made. Warm lemon poppy ricotta fritters with acacia honey was a sublime blend of soft and crunchy topped with sweetness.

The comfortable bar room boasts a sculpture of the Brooklyn Bridge which is a wine rack. There you can enjoy a selection from their martini list and a pizza.

Owner Paul Aniboli and General Manager Roberto DiPierro created a bistro that is trendy and homey and perfect for corporate functions and all sorts of private parties.

DINNER SPECIALS; PRIVATE PARTY ROOM; WINE DINNERS; FIXED PRICE DINNERS; CATERING; TAKE OUT; HANDICAP ACCESSIBLE

RESERVATIONS
Recommended

CREDIT CARDS
All Major Cards

HOURS
Dinner
Tues - Thurs 5 - 10
Fri & Sat 5 - 11
Sunday 3 - 9

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