DON CHEECH DINNER MENU

TO SHARE FOR THE TABLE

Vegan Italian Farmers Antipasto — $25

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

Add Burrata +$10

Italian Cured Meat Antipasto — $38

Prosciutto di Parma, Speck, Hot Sopressata, Capicollo, Mortadella, Provolone, Parmigiano, and mixed olives.

Hamon Iberico de Bellota (Pata Negra) — $42

Prosciutto from a special pure breed of free-range acorn-fed Iberico pigs from Spain, served with mixed olives.

Hunter's Wild Game Cured Meat Board — $48

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

Cheese Monger Platter — $35

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

Featuring:

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

APPETIZERS

Stuffed Long Hots — $25

Hot green peppers stuffed with ground beef and sausage, provolone, grated Parmigiano, Pecorino Romano, breadcrumbs, and white wine lemon garlic sauce.

Baked Cauliflower Gratin — $21

Custardy cauliflower with fontina cheese baked in an individual baking dish, topped with Parmigiano and breadcrumbs.

Baked Littleneck Clams — $21

Ten baked littleneck clams with garlic, oregano, breadcrumbs, white wine, and lemon sauce.

Gluten-Free Available +$3

Calamari Inzimino — $22

Classic Tuscan-style calamari braised with spinach, leeks, and tomatoes, finished with garlic croutons.

Cheech's Tripe — $19

Tender tripe braised with tomatoes, celery, carrots, onions, rosemary, and Parmigiano cheese.

Hot & Sweet Fried Calamari — $22

Crispy fried calamari tossed with hot red cherry peppers, onions, and sweet chili sauce.

Burrata — $19

Creamy-centered mozzarella served with grapevine tomatoes, fresh basil, balsamic drizzle, and Maldon salt.

Roasted Peppers & Anchovies — $19

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

Baked Shrimp — $21

Four shrimp topped with seasoned breadcrumbs, served with baby arugula, shaved fennel, and fresh orange segments.

Gluten-Free Available +$3

MEATBALL BAR

Old School Sicurelli's Meatballs — $21

Traditional meatball blend with Pecorino Romano and marinara sauce, topped with ricotta and basil.

Lamb Meatballs — $24

Ground leg of lamb with white wine, lemon, garlic, and rosemary sauce.

Fried Meatballs, Long Hots, Italian Peppers & Onions — $22

Beef and pork meatballs stuffed with sharp provolone, served with sautéed onions, long hots, and chili peppers.

Veal & Truffle Meatballs — $24

Veal meatballs stuffed with fontina cheese and served with creamy wild mushroom and white truffle sauce.

SOUPS & SALADS

Classic Caesar — $17

Romaine lettuce, classic Caesar dressing, grated Parmigiano, and white anchovy crostini.

Nonna's Hearty Chicken Soup — $15

Organic shredded chicken, cheese tortellini, and winter vegetables.

Beets, Farro & Gorgonzola Salad — $18

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

Vegan Escarole & Cannellini Soup — $14

Shredded escarole leaves, cannellini beans, garlic, and vegetable broth.

Don Tricolore Salad — $18

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

Vegan Lentil Soup — $14

Lentils, potatoes, carrots, celery, and vegetable broth.

The Artichoke — $22

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

Vegan Ribollita Soup — $14

Traditional Tuscan thick soup with lacinato kale, cannellini beans, Swiss chard, Savoy cabbage, carrots, celery, tomatoes, and bread.

For Your Salads or Pasta:

Add Shrimp (4) +$12

Add Chicken +$10

ROMAN PINSA FLATBREAD

Focaccina & Prosciutto — $27

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

Margherita — $25

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

Sausage & Cherry Peppers — $28

Tomato sauce, mozzarella, crumbled sausage, and hot cherry peppers.

Prosciutto Parmigiano Arugula — $28

Tomato sauce, mozzarella, baby arugula, Prosciutto di Parma, shaved Parmigiano, and fresh basil.

Spicy Sopressata & Hot Honey — $28

Mozzarella, spicy sopressata, hot honey drizzle, tomato sauce, and basil.

PASTA

Gnudi (Naked Ravioli) — $28

Tuscan delicate pillowy dumplings made of fresh ricotta, spinach, Parmigiano, and nutmeg, finished in a Vermont butter and sage sauce.

Spicy Calamarata — $27

Large half-rigatoni with caramelized tomato paste, vodka, Calabrian hot chili peppers, heavy cream, Parmigiano, and topped with stracciatella burrata cream.

Oxtail Ravioli — $30

Homemade pasta filled with oxtail meat sauce, ricotta, and Parmigiano, served in a roasted bone marrow demi-glace with Marsala and wild mushrooms.

Classic Lasagna Bolognese — $26

Fresh spinach pasta sheets layered with a rich slow-cooked meat sauce of ground beef and pork, béchamel, soffritto, tomato, and red wine.

Bucatini alla Zozzona (Dirty Roman) — $30

A decadent Roman pasta combining the flavors of Carbonara, Amatriciana, and Cacio e Pepe, finished with crumbled sausage and onions.

Linguine White Clam Sauce — $28

Baby clams and fresh chopped cherrystone clams with garlic, natural clam juice, white wine, extra virgin olive oil, parsley, and red chili flakes.

Paccheri Genovese (Short Rib Ragù) — $28

Large rigatoni with a traditional Neapolitan ragù of white wine-braised beef short ribs, mirepoix, caramelized onions, and Pecorino Romano.

Black Linguine Pescatora — $34

Homemade fresh squid ink pasta with plum tomato sauce, garlic, red pepper flakes, shrimp, baby clams, mussels, calamari, and lobster broth.

Classic Italian Pastas Always Available

Cacio e Pepe — $24

Pasta & Peas — $22

Carbonara — $25

Aglio e Olio — $22

---

CHEF MASSIMO'S WILD GAME FAVORITES

Gnudi (Naked Ravioli) — $28

Tuscan delicate pillowy dumplings made of fresh ricotta, spinach, Parmigiano, and nutmeg, finished in a Vermont butter and sage sauce.

Spicy Calamarata — $27

Large half-rigatoni with caramelized tomato paste, vodka, Calabrian hot chili peppers, heavy cream, Parmigiano, and topped with stracciatella burrata cream.

Oxtail Ravioli — $30

Homemade pasta filled with oxtail meat sauce, ricotta, and Parmigiano, served in a roasted bone marrow demi-glace with Marsala and wild mushrooms.

Classic Lasagna Bolognese — $26

Fresh spinach pasta sheets layered with a rich slow-cooked meat sauce of ground beef and pork, béchamel, soffritto, tomato, and red wine.

Bucatini alla Zozzona (Dirty Roman) — $30

A decadent Roman pasta combining the flavors of Carbonara, Amatriciana, and Cacio e Pepe, finished with crumbled sausage and onions.

Linguine White Clam Sauce — $28

Baby clams and fresh chopped cherrystone clams with garlic, natural clam juice, white wine, extra virgin olive oil, parsley, and red chili flakes.

Paccheri Genovese (Short Rib Ragù) — $28

Large rigatoni with a traditional Neapolitan ragù of white wine-braised beef short ribs, mirepoix, caramelized onions, and Pecorino Romano.

Black Linguine Pescatora — $34

Homemade fresh squid ink pasta with plum tomato sauce, garlic, red pepper flakes, shrimp, baby clams, mussels, calamari, and lobster broth.

Classic Italian Pastas Always Available

Cacio e Pepe — $24

Pasta & Peas — $22

Carbonara — $25

Aglio e Olio — $22

---

CHEF MASSIMO'S WILD GAME FAVORITES

Gnocchi Muscovy Duck Ragù — $30

Homemade potato and cheese gnocchi in a rich red wine-braised Muscovy duck ragù.

Venison Carpaccio — $32

Thinly sliced venison tenderloin topped with shaved black truffle, truffled Pecorino Toscano, arugula, and truffle oil.

Tagliatelle Lamb Ragù & Porcini — $32

Fresh wide pasta ribbons with slow-braised lamb ragù, red wine, porcini mushrooms, cremini mushrooms, and a touch of tomato sauce.

The Rabbit — Market Price

Ask your server how Chef Massimo has prepared today's rabbit special.

Pappardelle Wild Boar — $30

Tuscan-style pappardelle featuring wild boar shoulder slow-cooked with red wine, tomatoes, and aromatic herbs.

The Duck — $42

Moulard duck breast served with a red wine, dark cocoa, and dried fig reduction sauce, accompanied by seasonal vegetables.

Recommended Rare or Medium Rare

CHICKEN

The shoemaker (Scarpariello) — $28

Chicken on the bone with sweet sausages, white wine lemon sauce, garlic, rosemary, green pepperoncini, sweet peppadew peppers, and red wine vinegar.

Lemon Parmigiano Crust — $27

Breast of chicken cutlets dipped in grated Parmigiano and breadcrumbs, then sautéed in a white wine lemon butter sauce.

The Parm — $30

Pounded breaded pan-fried chicken breast topped with tomato sauce, fresh mozzarella, and Parmigiano cheese. Served with pasta in spicy vodka sauce.

Gluten-Free Chicken Parmigiana — $35

Pan-fried gluten-free breaded chicken breast with Parmigiano, plum tomato sauce, mozzarella, and gluten-free pasta in spicy vodka sauce.

BEEF

Steak Diane — $56

16 oz center-cut Prime New York Strip served with creamy brandy sauce, shallots, mustard, demi-glace, cremini mushrooms, and string beans.

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

45-day dry-aged 42 oz center-cut porterhouse steak served sliced à la carte with demi-glace steak sauce and Maldon salt.

Served on a Sizzling Cast Iron Platter

PORK

Double Cut Pork Chop Vinegar Peppers — $45

14–16 oz roasted Berkshire pork chop with cipollini onions, hot cherry peppers, sweet peppers, garlic, and broccoli rabe.

Pork Ossobuco — $38

Slowly braised in red wine with mirepoix, tomatoes, fresh herbs, lemon zest gremolata, and creamy Parmigiano mashed potatoes.

VEAL

Veal Chop Parmigiana — $68

16–18 oz breaded veal chop topped with tomato sauce, Parmigiano, mozzarella, and served with cavatappi pasta in spicy vodka sauce.

Stuffed Veal Chop Valdostana — $68

Stuffed with prosciutto, fontina cheese, spinach, wild mushrooms, dry porcini, sweet Marsala wine sauce, and market vegetables.

Broiled Rack Veal Chop — Market Price

16–18 oz center-cut milk-fed Frenched veal chop pan roasted with mushrooms, string beans, white wine, and fresh herb sauce.

FISH

Dover Sole — Market Price

Imported 20–24 oz whole Dover sole prepared with creamy butter, lemon juice, capers, and white wine. Served with market vegetables and filleted tableside.

Salmon Lemon Dill Crust — $37

Wild-raised Faroe Island salmon with Dijon mustard panko crust, finished with a creamy lemon and fresh dill sauce. Served with market vegetables.

Filet Sole Milanese Capricciosa — $34

Breaded and pan-fried sole filet served with mixed greens, cherry tomatoes, cucumbers, red onions, capers, olives and vinagrette.

VEGETARIAN & VEGAN

Gluten-Free Vegan Eggplant Parmigiana — $34

Layers of fried eggplant, plant-based mozzarella, oregano, Violife Parmigiano, marinara sauce, and fresh basil, baked in the oven.

Gluten-Free Vegan Cauliflower Steak Puttanesca — $26

Seasoned gluten-free breadcrumbs and pan-fried until crispy. Served with fresh cherry tomatoes, Gaeta black olives, Castelvetrano green olives, capers, basil sauce, and garlic.

Eggplant Parmigiana — $27

Layers of fried eggplant, fresh mozzarella, oregano, fresh basil, grated Parmigiano cheese, and mozzarella, baked in the oven.

Available Upon Request

Gluten-Free Pasta • Gluten-Free Breadcrumbs • Vegan Cheese

(Surcharge Applies)

---

KIDS MENU

Margherita Pizza — $14

9-inch round pie with tomato sauce, mozzarella, and grated Parmigiano.

Pasta — $12

Choice of:

- Tomato & Basil

- Marinara & Meatball

- Butter & Parmigiano

Burger & Fries — $15

Pat LaFrieda 5 oz beef patty with lettuce, tomato, and fries.

Chicken Tenders & Fries — $15

Breaded and pan-fried chicken tenders served with fries.

---

SIDES — $12

Potato Croquettes (3)

Rosemary Roasted Potatoes

Hand Cut Fries

Sautéed Spinach

Sautéed String Beans

Sautéed Mushrooms

Hot Cherry Peppers & Onions

Escarole & Beans

Broccoli Rabe — Market Price

Location

Hours

Contact