Tony's Di Napoli

Chicken Parmigiana

A signature platter-sized cutlet buried under molten mozzarella and a sweet, tangy tomato sauce — the house crowd-pleaser

Baked Clams

Briny littlenecks stuffed with herbed breadcrumbs and roasted until crisp at the edges — a reliable opener

Rigatoni Bolognese

A thick, slow-cooked meat ragu clings to ridged rigatoni — hearty and straightforward, built for sharing

Linguine with White Clam Sauce

Tender clams in a garlicky white wine broth tossed with al dente linguine — one of the cleaner dishes on a rich menu

Meatballs

Large, dense beef and pork spheres in Sunday-gravy marinara — generous and satisfying, not subtle

Veal Saltimbocca

Thin veal scallopine draped in prosciutto and sage in a white wine pan sauce — more refined than most of the menu

Tiramisu

A traditional, generously portioned tiramisu — espresso-soaked layers with mascarpone cream, consistent if not transcendent

Grilled Octopus

Chicken Cutlet With Fresh Tomatoes

Ice Cream Sundae

Cheesecake

Mixed Green Salad