Private Parties

For smaller parties not looking to reserve the restaurant in its entirety, we suggest reserving a private table within our little private room called the cameretta, it holds up to 10 guests. We also have partial buy outs available for groups not exceeding 55 guests on our fully enclosed heated sunroom.

For private parties we have two wonderful options: Our enclosed sunroom which seats up to 55 guests for a sit-down dinner, or our main dining room which seats up to 85 guests.


Buy out costs

Sunroom

Monday – Thursday: Minimum $2,000
Friday – Saturday: Minimum $4,500

Full Restaurant

Monday – Thursday: Minimum $6,500
Friday – Saturday: Minimum $11,000

Prices do not include tax or tip.

Interested in Booking Nino’s for Your Private Party? Contact Us Today!

Sample Menu

Cocktail Hour

Large Display

This display is really beautiful and easy for guests to pick up and eat while standing and talking

ANTIPASTO SUPREMO Prosciutto, Sopersata, Salami, Provolone cheese, Caponata, Roasted Peppers, Black Olives and Mushrooms
With Burrata & Melon and Prosciutto


Sit Down Dinner

Appetizer

Select Two

FRESH MUSSELS POSILLIPO Sautéed in extra-virgin olive oil with garlic, marinara sauce and fresh herbs, served in the shell

BAKED CLAMS OREGANATA Fresh-shucked clams seasoned with oregano, baked and presented on the half shell

ESCARGOT NINO’S Cooked in seasoned butter with garlic, laced with brandy and Pernod

CALAMARI FRITTI Encased in a light batter, fried to a tender degree, served with marinara sauce


Salad

Select Two

INSALATA DELLA CASA Baby greens, ripe tomatoes, goat cheese, cranberries, roasted walnuts, served with a raspberry vinaigrette

CESARE Nino’s signature Caesar salad

INSALATA CAPRESE Imported fresh buffalo mozzarella, tomatoes and fresh basil on a bed of arugula and served with balsamic vinaigrette dressing

BRESAOLA CON ARUGOLA Air-dried beef with arugula salad and Grana Padano shavings in a light vinaigrette


Entrees

Select Four

PAPPERDELLE VERDE (Artisan Dry Pasta, Maestri Pastai) Peas, zucchini, asparagus and prosciutto tossed in a light demi glaze cream sauce

LASAGNA AL FORNO Flat pasta layered with bolognese and Italian cheeses, béchamel and sprinkled with grated grana padano

GNOCCHI ALLA CASALINGA Homemade potato dumplings served in a bolognese sauce with a splash of cream

ORECCHIETTE CON SALSICCE E RAPINI Small shell-shaped pasta tossed with mild Italian sausage, rapini and tomato

TORCHIETTI ALLA VODKA (Artisan Dry Pasta, Maestri Pastai) Topped with prosciutto, prepared and served in a light tomato, creamy vodka sauce

SPAGHETTI CON POLPETTE Di CARNE Spaghetti with homemade meatballs

FETTUCINE PORCINI (Artisan Dry Pasta, Maestri Pastai) Imported porcini mushrooms tossed in garlic and olive oil with a light touch of cream

MELANZANE PARMIGIANA Slices of eggplant layered with mozzarella and ricotta cheese, Grana Padano topped with a marinara sauce

TORCHIETTI GABRIELA (Artisan Dry Pasta, Maestri Pastai) Tossed with eggplant and tomatoes, fior di latte mozzarella and fresh basil

CAPELLINI ELENA Sautéed fresh shrimp and spinach tossed with angel hair pasta in a light Cream sauce

SPAGHETTI VONGOLE Littleneck clams, choice of red or white clam sauce

FETTUCINE ALLA MICHELA Sautéed fresh shrimp and scallops in a light Pernod and saffron cream sauce

SCAMPI ALLA NINO’S Giant scampi sautéed in wine, lemon butter, garlic and fresh herbs, marinara sauce

ZUPPE DI PESCE Shrimp, scallops, clams, mussels and grouper in a spicy marinara sauce with light garlic and fresh Italian herbs

SALMONE ALLA PAOLO Fresh salmon marinated and crusted in black pepper, broiled and served on a bed of fresh sautéed spinach

PETTI DI POLLO VILLA D’ESTE Chicken breast topped with mozzarella and a creamy mushroom sauce then baked

PETTI DI POLLO ALLA ALESSANDRA Chicken breast topped with eggplant, mozzarella cheese and served in a Marsala wine sauce

VITELLO SALTIMBOCCA Veal sautéed in seasoned white wine sauce, fresh sage, topped with prosciutto di parma

VITELLO GORGONZOLA Veal sautéed with cremini mushrooms in a light cream and gorgonzola cheese sauce

VITELLO PARMIGIANA Sautéed, breaded veal topped with mozzarella, marinara sauce and grated Grana Padano

VITELLO ROMANA Layered veal with prosciutto, eggplant and mozzarella cheese topped with a white wine sauce with mushrooms and green onions


Dessert

Assorted platters