PINO Menu

Silky polenta gently fried to a golden crisp served with salsa amore e fuoco.

Tender rings and tentacles of calamari, lightly dusted and fried to a golden crisp, served with a spicy homemade pomodoro sauce and a wedge of lemon.

Shaved steak and American cheese eggrolls served with spicy ketchup

Applewood-smoked bacon slowly caramelized in honey, and finished with a small-batch bourbon, creating a glossy, candied coating with rich layers of smoky and sweet.

Fresh creamy burrata, served over arugula and confit tomatoes with toasted ciabatta.

3 Toasted ciabattas with a hint of garlic topped with fresh tomatoes and basil

Crispy zucchini parmesan cakes served with sweet and salsa amore e fuoco.

A board of Italian cheeses, smoked provolone, fresh mozzarella pearls, and asiago, paired with prosciutto, spicy calabrese salami, and soppressata. Served with pineapple chutney and crunchy crostini

Traditional vegetarian Abruzzese balls, made with a mix of Italian cheeses and fresh eggs, crispy and served on a bed of homemade pomodoro sauce

Fresh mozzarella layered with vibrant heirloom tomatoes, fresh basil leaves, and a drizzle of extra virgin olive oil, finished with aged balsamic.

Tender-crisp romaine layered with our homemade signature Caesar dressing, enriched with shaved Parmesan and oven-toasted herb croutons.

Baby arugula with lemon citronette, shaved parm, and grilled lemon.

Spaghetti enveloped in our home-made pomodoro sauce, finished with fresh basil.

Rigatoni tossed in a creamy zucchini sauce, accented with smoky crispy bacon and freshly grated Parmesan.

Rigatoni in a silky egg sauce with real eggs, Parmesan, and crispy bacon.

Classic spaghetti, garnished with Parmesan and freshly crushed black pepper.

Spaghetti pasta entwined with a silky zucchini and pesto, pistacchio, crowned with tender grilled.

Ricotta gnocchi with a pistachio pesto cream and parmesan tuile.

A vibrant pomodoro sauce infused with the gentle heat of pepperoncino, studded with crisp bacon.

Pappardelle with porcini mushrooms, white ragu, topped with chopped walnuts

Traditional risotto allo Zafferano with white wine and a fragrant saffron touch.

Sautéed porcini and walnut risotto, finished with a drizzle of truffle. Chefs recommend Adding Fresh truffle shavings

Sun-dried tomato and basil risotto, inspired by the flavors of Abruzzo.

Roasted European Sea Bass served with arugula, onions, confit tomatoes with white wine and capers

8oz fillet of premium Norwegian salmon, oven-roasted to perfection, finished with roasted lemon

8 oz Grilled to temperature served with chefs’ signature homemade garlic herb butter.

14 oz Grilled to temperature served with signature garlic herb butter.

A showstopping prime 28oz bone-in tomahawk, grilled to temperature. Chefs’ recommendation, for a once-in-a-lifetime experience, add a touch of 24 K Gold

Tender, bone-in butterfly-cut veal chop, lightly breaded and pan-seared to golden perfection, charred lemon

1 Ea. Skewer lamb inspired by Abruzzo, herb-infused and flame-grilled, smoky flavor.

Gourmet grilled platter: chicken, lamb chops, steak tips, and Italian sausage.

Fresh green beans, pan-seared with golden garlic and creamy butter.

Tender broccoli florets sautéed with fresh garlic and creamy butter.

Colored carrots pan-seared with butter, drizzled in honey, and a token of turmeric

Roasted red peppers and grilled zucchini, marinated in extra virgin olive oil, and garlic. Served chilled.

Golden Yukon oven-roasted potatoes smashed, infused with fresh herbs and garlic.

Thick cut fries finished with a touch of salt

Pan-seared mushrooms enriched with herbs, garlic, flambe with cognac.

Light couscous sautéed with zucchini, eggplant, peppers, onions, tomato and garlic.

New York style cheesecake with chefs’ homemade blueberry compote.

Coconut cream panna cotta with salted toffee pineapple caramel.

Tahitian Vanilla gelato served with fresh brewed espresso.

Soaked ladyfingers, espresso, crowned with our chef’s mascarpone signature cream