Dinner Menu


Handcrafted pastas and fresh seafood are grilled exactly to your request, and vine-ripened garden vegetables are roasted to perfection. Exotic sauces simmer to bring out every nuance of flavor. Uniquely inventive desserts are personally created by our award-winning pastry chef.

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Piatti di Salumi

citerio capicola, sopresatta, giardinara, burrata


Involtini Di Melanzane*

Eggplant thinly sliced and grilled. Then we stuff it with delicious goat cheese, arugula, red bell peppers, topped with balsamic dressing Half order $5




A favorite from Italy—grilled bread delicately rubbed with garlic and topped with marinated tomatoes, arugula & shaved parmesan


Carpaccio Di Manza

Thinly sliced beef carpaccio, topped with garden-fresh arugula and parmigiano-reggiano


Salmon Affumicatto

Start with cream cheese bruschetta then layer sliced smoked Pacific salmon, finally top with capers and red onions


Caprese di Buffalo

Hand made mozzarella with slices of fresh tomatoes, and sprigs of basil Half Order $5



Primo Piatti di Mare

Enjoy the freshest and most delicious servings from the sea and combined into one remarkable sampler. Sweet crab on bruschetta, savory smoked salmon, marinated shrimp, calamari and a delicious salmon cake


Piatti Di Formaggi

The ultimate sampler platter, with a variety of chesses, sopressata salami and seasonal fruit paired expertly by our chef


Antipasti Hot

Calamari Fritti

Lightly seasoned with a hint of citrus breading then deep-fried to a golden brown Half order $6


Scampi Aldino

Our own special recipe of succulent shrimp sautéed with robust gorgonzola in a tarragon cream sauce Half order $7



Funghi Con Polenta*

For the kitchens of Tuscany we’ve combined portabella mushrooms, red onions, with polenta, topped warm balsamic dressing


Pei Mussels

Flown in from the cool waters surrounding Prince Edward Island, these mussels are prepared in either our marinara or white wine sauce


Antipasto Trio

Can’t decide what to have? Then treat yourself to a little of each Calamari Fritti, Grilled Prawns, Beef Tender Kebab and grilled polenta




A delicious cup of lentil minestrone


Pappa col Pomodoro

A traditional Italian rustic soup made with tomatoes, garlic, leeks, stock, and Italian breads



Lobster Bisque

This creamy delight is smooth and lightly seasoned to bring out the tomato and herbs




Our simple yet fresh salad creation of fresh mixed California greens and endive. Then sprinkled with pine nuts, shaved parmesan and topped with our house vinaigrette


Di Spinaci

A bed of baby spinach and leafy Radicchio, mixed with red onions, aged asiago, with a balsamic vinaigrette dressing With fresh grilled salmon $18


Kale Caesar

Cool and refreshing baby kale and radicchio tossed in our signature creamy dressing with a hint of aged balsamic, caramelized pecans and asiago Entrée size with grilled chicken $14


Chef’s Choice

Our chef has a special passion for salad. He mixes farm fresh red and green leaves, tosses in hearts of palm and sliced red onions, then tops it with gorgonzola and caramelized pecans Make it a full meal with 5 oz. center cut filet $23



Start with a bed of greens, add in fresh crab meat and avocado, and finish it with a mango vinaigrette



Le Pizze


Our hand tossed dough is topped with red-ripe roma tomatoes and fresh picked basil for a simple, but delicious traditional Italian favorite



Looking for something a little spicier? We take chunk tomatoes and fresh cilantro, then add red onions and sweet cetriolini, topped with grilled chicken


Johnny’s Pizza

Johnny created something special when he added sausage, salt cured Italian bacon, avocado, then added jalapeno for a kick



This is the best from the farm. We combine arugula, thinly sliced prosciutto and fresh mozzarella to create a taste that will make you smile



Who doesn’t love the all-time Italian favorite pizza topped with our robust house tomato sauce, and a combination of mozzarella & fontina cheeses?




Bell Peppers, Mushrooms, Black Olives $1.50
Sausage, Anchovies, Artichoke Hearts, Pepperoni $2


Risotto alla Milanese

An Italian favorite using buttery arborio rice and chicken. Then we fold in spinach, mushrooms, robust fontina cheese and drizzle it with saffron cream


Pollo alla Parmigiana

The term “Parmigiana” comes from the northern Italian city of Parma. But our version this Italian classic is something to be experienced. Ours is served with season chicken, vegetables & pasta


Polla alla Gorgonzola

We start with tender, juicy chicken breast, toss in sun dried tomatoes, a handful of crimini mushrooms. To complete the mouth-watering recipe we cover it in tarragon cream & gorgonzola cheese


Le Paste

Lasagna al Forno

Prepared the way they have been doing it in Northern Italy for generations. We layer pasta then a hearty meat ragu and blend in mozzarella and ricotta then it’s baked to perfection


Pasta Bella Donna

Whole-wheat angel hair pasta blended generously with wild mushrooms, crisp asparagus, roasted garlic and sweet bell peppers sprinkled with pine nuts and fresh parmesan


Farfalle da Firenze

When translated it means “Butterflies from Florence” which describes the light nature of this dish. Fresh spinach, red onions, prosciutto and cream parmesan tossed with bowtie pasta


Ravioli di Vitello

A twist on a traditional favorite our chefs fill ravioli with ground veal, garden spinach, ricotta, in either a pesto cream or Rossini sauce


Fettuccini Primavera*

Perfectly prepared fettuccini with a virtual farmers market of seasonal vegetables nestled in Aldino’s famous alfredo sauce


Penne ai Funghi*

Our chef takes fresh crimini mushrooms, sautés them in extra virgin olive oil and garlic, then tosses in sweet plum tomatoes and finishes it with basil and gorgonzola


Penne alla Vodka

Delicate penne pasta mixed with seasoned chicken breast, sweet peas, with a generous serving of Rosini Vodka Sauce & asiago cheese


Pappardelle con Salsiccia

We start with spicy fennel sausage and red peppers pour that over wide pasta, then top this delicious creation with Rossini sauce and goat cheese


Eggplant Parmesan*

Slices of fresh from the farm eggplant dipped in egg, bread crumbs and spices. Then oven baked with our signature sauce and mozzarella cheese. Served with spaghetti


La Carne

Scaloppini di Vitello alla Picatta

Thin slices of tender veal with a light batter. We sauté this with lemon, butter, wine, mushrooms & artichoke hearts. The result is a mouthwatering dish you’ll tell your friends and family about


Filetto alla Griglia 5 oz.

We start with the most tender, aged center cut beef tenderloin filet. Then we add our secret combination of spices. Finally, we grill it to perfection, exactly to your request


Filetto alla Griglia 8oz.

We start with the most tender, aged center cut beef tenderloin filet. Then we add our secret combination of spices. Finally, we grill it to perfection, exactly to your request



A favorite of Tuscan cuisine, we use only Certified Black Angus New York Strip, grill it to your exact liking then add sangeovese, mushrooms, with a side of potatoes del giorno


Lamb Chops Scottaditi

Roughly translated “Scottaditi” in Italian means to “burn your fingers.” These chops look so good you can’t resist picking them up the moment they come off the grill. We garnish with a rosemary marinade, smoked cetriolini, Sicilian Arabiatto and it’s complete with potatoes del giorno


Veal Scaloppine Saltimbocca

The word saltimbocca in this classic Italian recipe means “jumps in your mouth,” because of the great combination of flavors. Tender veal stuffed with thinly sliced prosciutto and robust smoked mozzarella finished with a mushroom marsala sauce


Italian Seafood

Gamberoni alla Limone

We bring in large gulf shrimp fresh from the docks. Then we sauté these enormous delicacies in white wine and add lemon for a refreshing zest


Cappellini con Gamberi

Sautéed gulf shrimp tossed with tangy sun dried tomatoes and asparagus in an alfredo sauce, gently laying on a bed of buttery angel hair pasta



Pescatore is Italian for “fisherman” and we bring you the freshest shrimp, fish, mussels, clams, crab claws of the sea with this dish. It comes in a tangy Italian tomato & leek broth and served with linguini


Salmon Pavarotti

We bring salmon fresh from the icy waters, then grill or poach these generously sized fillets and bathe it in our caper dill cream


Trout alla Piccata

Usually you see “piccata” with chicken or pork, but Aldino’s Trout alla Piccata recipe lends itself well with a mild fresh trout. The flavor becomes even more exceptional with sautéed artichoke hearts and mushrooms


Pasta Ole

Known for its zesty taste and colorful presentation, our version of this classic uses jumbo shrimp, sliced avocado, cilantro, ripe tomatoes, red onions, cetriolini. All tossed with penne pasta


Salmon alla Granchio

This is a must for seafood lovers. A generous portion of sweet crab meat is wrapped it in a tender salmon filet over herbed orzo. The flavor is accentuated with a lemon and white wine sauce. Topped with farm fresh asparagus


Pesce Del Giorno

Ask server for details

Market Price


House salad ith an Entrée


Top any Entrée with Chicken


Top any Entrée with Prawns


Side Order of Asparagus


Baby Spinach and Garlic


Sautéed Mushrooms


Indicates Spicy Dish, Substitutions Charge alla Carte. $3 - $5.  Split charge. 15% Gratuity added to parties of 6 or more. Thank you. Gluten free pasta available. *Vegetarian, Full dinner menu available. 

What are you doing this Sunday?

Enjoy Our Brunch

Sundays, 11am - 3pm