Original Recipes

Tutti Santi’s menu offer Nina’s original recipes for Italian classics. From Antipasti Freddi, the Mozzarella Caprese features slices of fresh homemade mozzarella with tomatoes, basil and olive oil.

A favorite delicacy for many, Carpaccio Di Bue begins with thin slices of raw fillet mignon and adds tomato basil, capers, olive oil and finally Parmigiano. Leo’s favorite, which is from the Antipasti Caldi menu, is the Calamari Fritti. Every night, about 4 specials are delightfully presented by your waiter.


ANTIPASTI FREDDI | cold appetizers 

La Bruschetta di “Tutti Santi” 
Fresh roma tomatoes, prosciutto di parma 18 months, fior di latte mozzarella, fresh basil, evoo

Mozzarella Caprese
Fresh beef steak tomatoes, sliced fior di latte mozzarella, fresh basil, evoo

Prosciutto Crudo di Parma  
Thinly sliced prosciutto served with shaved parmigiano reggiano

Carpaccio di Bue 
Thinly sliced raw filet mignon topped with diced tomatoes, capers, basil, parmigiano, evoo

Shrimp Cocktail  
Jumbo shrimp served with cocktail sauce

Antipasto Misto x Two  
Please ask your server for details

ANTIPASTI CALDI | hot appetizers

Shrimp Scampi  
Sautéed in a delicate white wine, lemon butter and garlic sauce

Involtini di Melenzane 
Fresh ricotta cheese and spinach filled eggplant in a marinara sauce topped with mozzarella

Calamari Grigliati  
Grilled calamari served in a bed of baby arugula, lemon juice and evoo

Calamari in Guazzetto  
Sautéed calamari in your choice of white or red  sauce

Calamari Fritti  
Baby squid, lightly floured and deep fried served with our marinara sauce

Insalata di Mare 
Warm seafood salad with marinated mussels, calamari, shrimp, and diced potatoes in olive oil and lemon juice

Cozze & Vongole  
Sautéed mussels and clams in your choice of white or red sauce

Funghi Ripieni  
Stuffed mushroom caps with sausage, ricotta cheese, parmigiano and diced onions, served in a garlic, lemon juice

Escargot served in a spinach and garlic butter sauce

LE PASTE FRESCHE | fresh pasta 

Homemade pasta Trio di Pasta  
Ravioli di Nina — spinach gnocchi in a gorgonzola sauce — tortellini in a creamy walnut sauce

Tortellini Panna Rosa 
Filled with ground beef Sautéed in a creamy tomato sauce with mushrooms, peas, leeks, ham

Ravioli or Gnocchi or Lasagna alla Nina  
“Tutti Santi” signature pasta

Lasagna Bolognese al Forno 
Layers of fresh pasta with besciamella, bolognese sauce, and mozzarella

Tagliolini Bolognese 
Fresh pasta with bolognese meat sauce, parmigiano

Pappardelle ai Porcini & Gamberi  
Light white sauce with imported porcini mushrooms, shrimp, and cherry tomatoes

Veal Cannelloni  
Baked homemade canelloni pasta filled with ground veal, cheeses and vegetables

All entrees served with choice of soup or house salad. You may substitute a Caesar salad for the house $alad

LE PASTE “DE CECCO” – penne or spaghetti gluten free available Spaghetti al Filetto di Pomodoro  
Fresh cherry tomatoes and onions sauce, fresh basil and evoo

Spaghetti Vesuviani  
Spaghetti pasta sautéed with asparagus and mushrooms in a creamy vodka sauce topped with smoked salmon

Cozze & Calamari Fra Diavola  
Mussels and calamari sautéed in spicy tomato sauce served on a bed of spaghetti

Linguine con Vongole  
With fresh clams and your choice of white wine or red tomato sauce

Rigatoni Pipitone  
Pasta in a creamy tomato vodka sauce with ground sirloin

CARNE \ meats

Our meat dishes come with pasta or add $ for a side of mixed vegetables. Add $ for split plate charge.

Vitello Marsala  
Veal scaloppine sautéed in a marsala wine sauce with mushrooms served with a side of fettuccine Alfredo

Vitello Francese 
Veal scaloppine sautéed in a lemon butter white wine sauce with mushrooms, capers and artichoke hearts, served with a side of penne pasta

Medaglioni di Vitello  
Veal medallions pan seared in a Port wine served with oven baked scalloped potatoes and seasonal vegetables

Costata Milanese Alla Capricciosa  
Tenderized 10 oz pork chop lightly breaded, topped with diced tomatoes, red onion and capers, in an evoo dressing

Pollo Parmigiana  
Chicken breast parmigiana in a tomato sauce served with a side of spaghetti pasta

Pollo Caprese  
Chicken breast sautéed in a garlic tomato sauce topped with sliced fresh mozzarella and tomato served with side of spaghetti pasta

Pollo della Casa  
Chicken breast topped with fontina cheese and prosciutto sautéed in a brandy cream sauce with asparagus and porcini mushrooms served with penne panna rosa

Pollo Fiorentina  
Chicken breast topped with spinach and mozzarella, sautéed in a creamy cognac sauce, served with penne panna rosa

Melenzana alla Parmigiana  
Layers of eggplant in a tomato sauce, basil and parmigiano served with a side of spaghetti marinara

PESCE | fish

Red Snapper Mare Chiaro 
Fresh filet of red snapper in a tangy marinara sauce, garlic, leeks and capers served with linguine garnished with mussels and clams

Salmone Grigliato  
Grilled salmon on a bed of creamy rissotto parmigiano

Orange Roughy Genovese  
Egg washed fresh filet of orange roughy sautéed in a lemon butter white wine sauce with capers and artichoke hearts served with a side of penne aglio e olio

Zuppa di Pesce Mediterranea  
Medley of seafood (mussels, clams, calamari, shrimp, catch of the day) in a white wine sauce

  Tutti Santi Dessert Menu -PDF

Happy Hour

M-Th / 5 pm – 6 pm
Reverse Fri / 9 pm – 11 pm