Menu

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.

See our selection of  Appetizers and Salads  –  Pastas and Entrees  –  Desserts and Drinks

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