Graduation Menu May 18 and May 19. We will NOT be serving our regular menu on Saturday or Sunday. You may order a two course dinner for $35 or you may order a la carte. Tax of 9% and Gratuity of 20% will be added to your final tab.
Appetizers – $15 a la carte
Smoked Salmon Carpaccio with cucumber salad – Smoked salmon, sliced thin, with fresh cucumber salad and lemon vinaigrette
Calamari – Our signature sautéed Calamari – NEVER FRIED – with arugula, red grapes, capers, sundried tomatoes, kalamata olives and celery .
Marinated Olives – A mix of various olives and pearl onions marinated in a spicy vinaigrette, with pecorino cheese and toasted focaccia
Mozzarella – Fresh mozzarella, battered and fried, with marinara and tomato basil topping
Vegetable Torta – Artichoke hearts, roasted red peppers, aged provolone, and spinach ricotta mix, baked in pastry, on a bed of mixed greens
Antipasti platter – Fresh Italian cheeses, cured meats, olives, spicy mostardo, crostinis, and grapes
Soups and Salads – $12 a la carte
Meat Soup – Clam Chowder with pancetta
Veg soup – Creamy Roasted Red Pepper
Strawberry Arugula Salad- Arugula with fresh strawberries toasted pinenuts, goat cheese and strawberry vinaigrette
Caesar – Romaine hearts with focaccia croutons, a fresh anchovy and house-made Caesar dressing
Duck breast salad with lingonberry vinaigrette – Grilled duck breast, chilled, with grilled asparagus on mixed greens with vinaigrette
ENTREES – $29 a la carte (unless priced otherwise)
Spaghetti Marinara, Spaghetti Bolognese or Spaghetti with Meatballs ($23 a la carte)
Orecchiette – “Little ears” pasta with grilled chicken, shrimp, pancetta, broccolini in a cream sauce
Vegetable Lasagna – Fresh spinach and tomatoes layered with ricotta, mozzarella and parmesan, on marinara
Pasta Primavera – Long fusilli noodles with a light sauce of extra virgin olive oil and garlic with squash, zucchini, asparagus, peppers, onions, and mushrooms
Saltimbocca – Grilled chicken breast stuffed with sage, prosciutto and fontina cheese, with red potatoes, green beans and carrots
Pork tenderloin- Grilled pork tenderloin with savory bread pudding and fig sauce, green beans and carrots
Scallops – Pan seared scallops with polenta cake and green beans and carrots ($33 a la carte)
Salmon Filet – Pan seared salmon with red potatoes, carrots and green beans
Beef brisket – Slow roasted beef with red potatoes, green beans and carrots
Lamb shank –Large portion of lamb with red potatoes green beans and carrots
DESSERTS – 7.00 Chocolate Cake, Italian Cream Cake or Raspberry Sorbet
The cooking team at Fellini’s #9 is committed to using only the freshest ingredients, bought locally when possible. All of our sauces are made to order, desserts are prepared from scratch in our kitchen, and we take care to provide every guest with the personal attention they would receive at a friend or family member’s house. We are confident your visit will satisfy Federico Fellini’s passions of life – food, music, and romance!
You can get a platter of antipasti or one of our signature desserts any time. We also offer a late night menu of sandwiches, pizzas, salads, and more on Fridays and Saturdays from 10:00 pm until Midnight.
We are happy to accommodate your dietary needs. We have many selections available for Gluten-Free patrons, including some delicious GF bread!! If you have allergies, please call ahead of time to let us know. If at all possible, we will prepare your meal according to your needs.