Historic Old Bermuda Inn
Restaurant Menu
ANTIPASTO
Zuppa di Mussels
Black mussels steamed open with fresh garlic and pear tomatoes, served over garlic crostini 7.50Shrimp Spiedini
Grilled skewers of jumbo shrimp over a bed of sauteed spinach with a lemon herb sauce 7.50Fried Calamari Sorrento
Tender rings of calamari, fried till golden brown served with a trio of sauces, 'marinara, garlic aioli & pesto' 8.50Antipasto Ortolano
Selection of prosciutto, salame, capicolla, gaeta olives and roasted red peppers with fresh mozzarella 7.50Vongole Oreganata
8 littleneck clams stuffed with italian breadcrumbs, fresh herbs and garlic, then baked till tender 8.50Tuscan Grilled Shrimp
Mesquite grilled shrimp laid over a bed of baby field greens and parmigiano croutons then drizzled with a light honey vinaigrette infused with citrus juice 8.50Mozzarella en Carrozza
Mozzarella layered between slices of bread, deepfried and served in a caper lemon wine butter sauce 7Scungilli Salade
Marinated scungilli and shrimp chilled and drizzled with fresh lemon, virgin olive oil and celery, garnished with a garlic crostini 8.50Shrimp 'Martini'
Jumbo prawns, chilled to perfection served with a tangy cocktail sauce 9Filet Mignon Tips
Medallions of beef, seared in a barolo wine sauce served on top of a garlic crostini 8Zuppa di Jour
ask your server for mamma's special 4.95
PASTAPenne Gamberone
Penne pasta tossed with broccoli florets shrimp, roasted garlic with a touch of pinot grigio 16Spaghetti Carbonara
A roman classic, made with egg, garlic and pancetta 15.50Cappelinni Puttanesca Nanco
A lovely neapolitan pasta cappelinni together with pear-shaped tomatoes, gaeta olives, capers, garlic and 'just the right amount of anchovies' 15.50Rigatoni Alla Bolognese
A traditional meat sauce from the city of bologna prepared with fresh tomatoes, ground beef and chianti classico 16
PESCEGamberi al Limone
Lightly battered shrimp, sauteed in a light lemon butter and caper sauce 17.50Salmone en Brodetto
Farm raised maine salmon filet broiled to perfection in a roasted garlic sauce with a drizzle of chardonnay topped with julienne vegetables 17Mediterrean Sole
Filet of sole baked in homemade italian breadcrumbs seared in a fresh tarragon & basil butter with a squeeze of fresh lemon 17Marechiara
Scungilli, calamari, clams & shrimp steamed in a robust tomato sauce, with fresh basil and served over pasta 19all dishes are served with an antipasto salad, assorted bread and dipping oil
POLLO, VITELLO, CARNEChicken del Cardinale
Boneless chicken breast topped with a blanket of roasted sweet red pepper and fresh mozzarella in a bianco vino butter sauce with fresh tarragon 17Chicken Hamilton
Lightly seasoned breast of chicken sauteed with sweet vidalia onions and mushrooms with a splash of marsala wine 16.50Chicken al Sambuca
Chicken breast sauteed with fresh asparagus and sliced mushrooms in a nice sambuca cream sauce 17Chicken Belmonte
Boneless chicken cutlet stuffed with fresh spinach, red pepper, fontina cheese and presented in a porcini and shitake mushroom sauce 18Vitello Alla Sorrentino
Veal medallions topped with breaded eggplant fresh mozzarella cheese with a touch of tomato sauce and a chiffonade of basil 18.50Saltimbocca Romana
Scallopine of milkfed veal, prosciutto di parma and sage layered and placed over a bed of baby spinach 18.50Vitello Parmigiana
Traditional veal cutlet, breaded and fried topped with marinara and mozzarella cheese served with pasta 18Costoletta di Maiale
Panseared pork chop, over a bed of sauteed baby spinach finished in a cabernet reduction speckled with porcini and shitake mushrooms 19Steak Leone
NY strip steak, grilled to order served with frizzled bermuda onions and accompanied with jack daniels bourbon sauce
PLEASE NOTE: All menu items and prices are subject to change.
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