Our First Easter Under New Management 

Welcome to New Noce 77 Restaurant

Easter Menu


Antipasto Noce 77

Fresh Mozzarella brovolone cheese Prosciutto di Parma, soppressatta, Salami Roasted Peppers, Marinated Grill vegetables. 18
Fresh Mozzarella ball with Roasted Peppers, Prosciutto and Fresh Tomato with Balsamic Glaze and EVOO. 16
Homemade Meatballs

over Creamy Risotto, Shaved Parmesan. 14
Eggplant Rollatine
stuffed with Ricotta Cheese and Spinach, Marinara Sauce and Fontina Cheese. 13
Fried Calamari
Calamari Rings Lightly Dusted in Flour served with Marinara Sauce. 15
Crab Cake
Seared Jumbo Lump Crabmeat, Baby Greens &brandy cream sauce Balsamic Glaze. 15
Clams Oreganata  16 

Shrimp Cocktail  16

Zuppa Di Mussels

Red or White Sauce. 13

Homemade Arancini

Prosciutto di Parma, Peas, Parmesan Cheese, Bread Crumbs and Ground Beef. 14

 Rock Shrimp 

Rock Shrimp Sautéed in a light spicy red pepper seeds with garlic in a white wine lemon sauce. 19


Noce Salad

Mixed Greens, Tomatoes, Onions, Champagne Vinaigrette. 11
Classic Caesar Salad

Romaine, Croutons, Shaved Parmesan. 11
Arugula Salad
Candied Walnuts, Pears, Cranberries, Gorgonzola, White Balsamic V. 13

Penne  Vodka

Pink Sauce . 20
Capellini Di Mare

Sautéed Baby Shrimp, Clams, Mussels, Lobster Tail in Olive Oil White Wine Sauce. 28
Shrimp Scampi
Jumbo Shrimp sautéed in butter White Wine Garlic and Lemon Sauce. 28
Lobster Ravioli
in Vodka Sauce with Shrimp. 26

Linguine Vongole

Served over Linguine and a White Clams Sauce. 25

Zuppa Di Pesce

Lobster Tail, Clams, Shrimp, Calamari, Mussels, Mixed Fish, Scallops in Red Sauce. 37

Pappardelle Lamb Ragu

Shredded Lamb and Goat Cheese. 26

Chicken Francese
 Egg dipped Chicken Breast Sautéed in White Wine, Butter and Lemon Juice. 23
Chicken Noce77
 With Mushrooms, Spinach, Truffle Oil and Cream. 25
Chicken Giambotta
Sautéed with Peppers, Onions, Potato, and Sausage in a White Wine Sauce. 25

14oz. Pork Chop
Pan Roasted and Finished with a Fig Balsamic Glaze. 28 single , double 35

Rib eye served on a sizzling plate with sautèed mushrooms and onions .38


14 OZ Rib eye steak 6 oz lobster tail 45


with potato and vegetables 34


Port wine sauce 38
Veal Piccata
Thin Veal Medallions in Lemon Sauce with Capers. 25
Veal Marsala
With Creamy and Oyster Mushrooms, Marsala Wine Sauce. 25
Veal Milanese
Topped with Arugula, Red Onion, Tomato, Shaved Parmesan and Balsamic Vinaigrette. 25


Stuffed with crab meat, shrimp, scallops, and clams 40
Fish & Seafood
Grilled Bronzini

Over Spinach, Mushrooms and White Beans. 30

Stuffed Salmon 

Stuffed with Crab Meat, Shrimp, Clams, Scallops and Lemon White Wine Butter Sauce. 32

Baked Lemon Sole oreganata 

​Served with Fresh Herbs & Seasoned BreadCrumbs 28

A $5.00 Split Plate Charge will be added when sharing an entrée.
20% Gratuity will be added to parties of 8 or more.