DON CHEECH DINNER MENU

Italian Cuisine Inspired by Tuscany & Tradition

Curated by Executive Chef Massimo Felici

TO SHARE FOR THE TABLE

Vegan Italian Farmers Antipasto (V, GF)

House-made vegetable antipasto featuring roasted peppers, baby artichokes, eggplant caponata, balsamic cipolline agrodolce, pickled spicy eggplant, slow-roasted tomatoes, and pickled mushrooms. $25

Add Burrata +$10

Italian Cured Meat Antipasto

Prosciutto di Parma, Speck, Hot Soppressata, Capicollo, Mortadella, Provolone, Parmigiano, and mixed olives. $38

Hunter's Wild Game Cured Meat Board

Wild boar prosciutto, duck prosciutto, lamb prosciutto, wild boar salami, duck saucisson, country pâté of duck & pork, mixed olives, cornichons, and grainy mustard. $48

Jamón Ibérico de Bellota (Pata Negra)

Prosciutto from a special pure-bred, free-range, acorn-fed Ibérico pig from Spain, served with mixed olives. $42

Cheese Monger Platter

Chef's selection of five imported cheeses served with poached pears, fig jam, honey, and almonds. $35

Featuring:

Creamy Gorgonzola (Italy)
Pecorino Tartufo (Italy)
Triple Cream Délice de Bourgogne (France)
Manchego 12-Month DOP (Spain)
Cave-Aged Cheddar (UK)

APPETIZERS

Stuffed Long Hots — 25

Italian long hot peppers stuffed with beef and sausage, baked with provolone, Parmigiano Reggiano, pecorino Romano, breadcrumbs, and finished with a white wine lemon garlic sauce.

Baked Cauliflower Gratin — 21

Creamy cauliflower baked with fontina cheese and topped with golden Parmigiano breadcrumbs.

Calamari Inzimino — 22

A Tuscan classic of tender calamari braised with spinach, leeks, tomatoes, and garlic croutons.

Hot & Sweet Fried Calamari — 22

Crispy calamari tossed with sweet cherry peppers, onions, and sweet chili glaze.

Roasted Peppers & Anchovies — 19

Roasted bell peppers, imported Sicilian anchovies, salsa Verde, capers, toasted breadcrumbs, and extra virgin olive oil.

Baked Littleneck Clams — 21

Little neck clams baked with garlic, oregano, breadcrumbs, white wine, and lemon.

Cheech's Tripe — 19

Slow-braised tripe with tomatoes, celery, carrots, onions, rosemary, and Parmigiano.

Burrata — 19

Creamy imported burrata, vine-ripened tomatoes, basil, balsamic glaze, and Maldon sea salt.

Baked Shrimp — 21

Crispy baked shrimp served over baby arugula, shaved fennel, and fresh orange segments.

MEATBALL BAR

Old School Sicurelli's Meatballs — 21

Traditional meatballs with marinara, ricotta, basil, and pecorino Romano.

Fried Meatballs, Long Hots & Onions — 22

Sharp provolone-stuffed meatballs with sautéed onions and Italian long hot peppers.

Lamb Meatballs — 24

Ground lamb meatballs in a rosemary, garlic, lemon, and white wine sauce.

Veal & Truffle Meatballs — 24

Fontina-filled veal meatballs with wild mushroom cream and white truffle.

SOUPS AND SALADS

Classic Caesar — 17

Romaine hearts, white anchovy crostini, and freshly grated Parmigiano.

Beets, Farro & Gorgonzola Salad — 18

Roasted beets, farro, gorgonzola, toasted almonds, chia seeds, and vinaigrette.

Don Tricolore — 18

Endive, radicchio, arugula, marinated artichokes, shaved Parmigiano, lemon, and olive oil.

The Artichoke — 22

Baby arugula, shaved artichokes, Brussels sprouts, Grana Padano, avocado, and lemon dressing.

Nonna's Hearty Chicken Soup — 15

A comforting Italian classic featuring organic shredded chicken, cheese tortellini, and seasonal vegetables simmered in a rich homemade broth.

Vegan Escarole & Cannellini — 14

Tender escarole and creamy cannellini beans slowly cooked with garlic and herbs in a light vegetable broth. Simple, rustic, and deeply satisfying.

Vegan Lentil Soup — 14

A hearty blend of lentils, potatoes, carrots, celery, and aromatic vegetables simmered to perfection in a flavorful vegetable broth.

Vegan Ribollita — 14

Traditional Tuscan peasant soup prepared with cannellini beans, savoy cabbage, Swiss chard, carrots, celery, tomatoes, and rustic bread in a rich vegetable broth.

Add Chicken 10 | Add Shrimp (4) 12

ROMAN PINSA

Focaccia & Prosciutto — 27

24-month Prosciutto di Parma, rosemary, Maldon salt, and extra virgin olive oil.

Margherita — 25

Tomato sauce, mozzarella, Parmigiano, oregano, and fresh basil.

Sausage & Cherry Peppers — 28

Crumbled Italian sausage, mozzarella, tomato sauce, and hot cherry peppers.

Prosciutto, Parmigiano & Arugula — 28

Prosciutto di Parma, arugula, shaved Parmigiano, basil, mozzarella, and tomato sauce.

Spicy Sopressata & Hot Honey — 28

Imported sopressata, mozzarella, tomato sauce, basil, and hot honey drizzle.

PASTA

Gnudi (Naked Ravioli) — 28

Delicate ricotta dumplings in Vermont butter and sage.

Oxtail Ravioli — 30

Homemade ravioli filled with braised oxtail, ricotta, and Parmigiano in a roasted bone marrow demi-glace.

Bucatini alla Zozzona — 30

Roman-style bucatini with guanciale, pecorino, black pepper, and sausage.

Paccheri Genovese — 28

Large pasta tubes with white wine braised short rib ragù.

Spicy Calamarata — 27

Rigatoni with vodka sauce, Calabrian chili, cream, and Parmigiano.

Classic Lasagna Bolognese — 26

Layers of pasta, slow-cooked meat ragù, béchamel, and mozzarella.

Linguine White Clam Sauce — 28

Fresh clams, garlic, parsley, white wine, and chili flakes.

Black Linguine Pescatora — 34

Squid ink pasta with shrimp, clams, mussels, calamari, and lobster broth.

CHEF MASSIMO'S WILD GAME COLLECTION

A celebration of Tuscany's hunting traditions and Chef Massimo Felici's passion for rustic Italian cuisine. These dishes showcase bold flavors, slow-cooked techniques, and premium ingredients rarely found on traditional restaurant menus.

Gnocchi Muscovy Duck Ragù — 30

House-made potato gnocchi served in a rich red wine-braised Muscovy duck ragù, slowly simmered with aromatic herbs and finished with Parmigiano Reggiano.

Tagliatelle Lamb Ragù & Porcini — 32

Fresh ribbon pasta tossed with slow-braised lamb ragù, porcini mushrooms, red wine, and a touch of tomato, creating a deeply savory and earthy Tuscan classic.

Pappardelle Wild Boar — 30

Wide pappardelle pasta coated in a traditional Tuscan wild boar ragù, slow-cooked with tomatoes, red wine, garlic, and aromatic herbs for exceptional depth of flavor.

Venison Carpaccio — 32

Paper-thin slices of tender venison topped with shaved black truffle, aged Pecorino Toscano, fresh arugula, and truffle oil.

The Rabbit — Market Price

A rotating preparation inspired by the Italian countryside. Please ask your server for Chef Massimo's daily rabbit selection.

The Duck — 42

Pan-roasted Moulard duck breast served medium rare, finished with a luxurious reduction of red wine, cocoa, and dried figs, accompanied by seasonal vegetables.

Chef's Recommendation

For the ultimate Don Cheech experience, pair any Wild Game entrée with one of our Tuscan reds, including Brunello di Montalcino, Super Tuscan blends, or Montepulciano d'Abruzzo selections curated by Chef Massimo.

Chicken

The Shoemaker (Scarpariello) — 28

Chicken on the bone with sweet sausage, peppers, white wine, garlic, and lemon.

The Parm — 30

Classic Chicken Parmigiana finished with fresh mozzarella and spicy vodka sauce.

Lemon Parmigiano Crust — 27

Parmesan-crusted chicken breast with lemon sauce.

Gluten-Free Chicken Parmigiana — 35

tender gluten free breaded chicken breast, pan-fried until golden and topped with San Marzano tomato sauce, melted mozzarella and aged Parmigiano Reggiano. served with gluten free pasta tossed in Che Massimo’s signature spicy vodka sauce.

a classic Italian Favorite reimagined without compromise-crispy, comforting and full of bold flavor.

Beef

Steak Diane — 56

Prime New York Strip with creamy brandy sauce, mushrooms, and demi-glace.

Bistecca Fiorentina (For 2–3 Guests) — Market Price

45 days dry aged 42oz Center-Cut Porterhouse served sliced a la cart.

Demi glacé steak sauce on the side, Maldon salt.

presented sizzling on a cast iron platter

Pork

Double Cut Pork Chop Vinegar Peppers — 45

a premium double-cut Berkshire pork chop, cipollini onions, grilled to perfection and topped with sweet vinegar peppers, hot cherry peppers, garlic, and a rich pan jus. served with broccoli rabe.

Pork Ossobuco — 38

Slow-braised pork shank, gremolata, and Parmigiano mashed potatoes.

VEAL

Veal Chop Parmigiana — 68

A generous 16–18 oz bone-in veal chop, pounded thin, lightly breaded, and pan-fried until golden. Topped with San Marzano tomato sauce, melted mozzarella, and aged Parmigiano Reggiano. Served with cavatappi pasta tossed in Chef Massimo's signature spicy vodka sauce.

Stuffed Veal Chop Valdostana — 68

A 16–18 oz premium veal chop stuffed with Prosciutto di Parma, fontina cheese, and spinach. Finished with wild mushrooms, dry porcini, and a rich Marsala wine sauce, served alongside seasonal market vegetables.

Broiled Rack Veal Chop — Market Price

A center-cut milk-fed French veal chop, expertly pan-roasted and finished with sautéed mushrooms and a fragrant fresh herb sauce. A refined Italian classic showcasing the exceptional quality and tenderness of premium veal.

Fish

Dover Sole — Market Price

Imported 20–24 oz whole Dover sole prepared tableside and finished with a luxurious sauce of creamy butter, fresh lemon juice, capers, and white wine. Served with seasonal market vegetables for an elegant and timeless dining experience.

Salmon Lemon Dill Crust — 37

Wild-raised Faroe Island salmon coated in a Dijon mustard panko crust and finished with a velvety lemon and fresh dill cream sauce.

Filet Sole Milanese Capricciosa — 34

Delicately breaded and pan-fried sole filet served over mixed greens with cherry tomatoes, cucumbers, red onions, capers, olives, and house vinaigrette. A light and refreshing Italian classic with the perfect balance of crisp texture and bright Mediterranean flavors.

Gluten-free preparation available for an additional charge.

VEGETARIAN & VEGAN

Gluten-Free Vegan Eggplant Parmigiana — 34

Layers of lightly fried eggplant, plant-based mozzarella, Violife Parmesan, oregano, marinara sauce, and fresh basil, baked until golden and bubbling. A comforting Italian classic crafted entirely from vegan ingredients.

Gluten-Free Vegan Cauliflower Steak Puttanesca — 26

Crispy pan-fried cauliflower steak coated with seasoned gluten-free breadcrumbs and topped with fresh cherry tomatoes, Castelvetrano and Gaeta olives, capers, garlic, and basil sauce. Bold Mediterranean flavors in every bite.

Eggplant Parmigiana — 27

Layers of fried eggplant, fresh mozzarella, oregano, basil, grated Parmigiano Reggiano, and house marinara sauce, oven-baked until perfectly melted and golden.

Gluten-free pasta, gluten-free breadcrumbs, and vegan cheese available upon request.

KIDS MENU

Margherita Pizza — 14

A 9-inch personal pizza topped with tomato sauce, mozzarella, and grated Parmigiano.

Pasta — 12

Choice of tomato & basil sauce, marinara, butter & Parmigiano, or meatball.

Burger & Fries — 15

Pat LaFrieda 5 oz beef patty served with lettuce, tomato, and hand-cut fries.

Chicken Tenders & Fries — 15

Golden breaded chicken tenders served with crispy hand-cut fries.

SIDES — 12

Potato Croquettes

Golden crispy potato croquettes with a creamy center.

Rosemary Roasted Potatoes

Oven-roasted potatoes finished with fresh rosemary and olive oil.

Hand-Cut Fries

Classic hand-cut fries cooked until perfectly crisp.

Sautéed Spinach

Fresh spinach lightly sautéed with garlic and extra virgin olive oil.

Sautéed String Beans

Tender-crisp string beans sautéed Italian style.

Sautéed Mushrooms

Seasonal mushrooms sautéed with garlic, herbs, and olive oil.

Broccoli Rabe — Market Price

Traditional Italian broccoli rabe sautéed with garlic and olive oil.

Hot Cherry Peppers & Onions

Sweet onions and spicy cherry peppers sautéed together for the perfect balance of heat and sweetness.

Escarole & Beans

Classic Italian escarole simmered with cannellini beans, garlic, and olive oil.

"At Don Cheech, every dish tells a story—rooted in Italian tradition, elevated through Chef Massimo Felici's passion for craftsmanship, hospitality, and unforgettable flavors."