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DINNER MENU Derby, CT Restaurant Twisted Vine
Starters
Homemade Baked Stuffed Clams - 8.50
Crispy Tumbleweed Onion – topped with red pepper aioli and balsamic reduction drizzle - 7.50

Seven Layer Portabella w/ fresh mozzarella, roasted peppers, squash, eggplant, Provolone and  tomatoes w/ sun-dried tomato aioli and balsamic reduction drizzl - 9.50

Napa Valley Chicken Quesadillas w/ red grapes, spinach & provolone w/ chipolte sauce and a side of sour cream - 9.50

Buffalo Chicken Wings – ten jumbo crispy wings tossed is a spicy Louisiana hot wing sauce served w/Blue Cheese on the side, also available in a Jack Daniels or Teriyaki glaze sauce − 9

Fresh Mozzarella & Tomato with basil pesto over a bed of spinach. - 8
Our Famous Escargot − 9
Blackened Scallops with a Cajun cream sauce − 12
P.E.I. Mussels with chopped fresh tomatoes, garlic basil chardonnay sauce - 9.50
Crispy Calamari with spicy tomato sauce - 11
Spicy Orange Ginger Chicken Tenders - 8.50
Broccoli Rabe and Sausage - 10
Homemade Crab Cakes with Remoulade Sauce - 10.50

Fried Artichoke Hearts – 9

Clams Casino - 9
Fried Mozzarella with a Basil Vodka Sauce or Marinara Sauce - 8
Eggplant Rollie O stuffed with three cheeses topped with marinara - 8.50
Baked Stuffed Mushrooms with w/Crabmeat Stuffing - 8.50

Jumbo Shrimp Cocktail with Cocktail Sauce - 11

Soup & Salads
Soup of the Day - 5/6
Tossed Salad with any entrée - 4
Caesar Salad - 7.50  w/Chicken  - 10.50    w/ Shrimp  - 12
Pear & Gorgonzola Salad – mixed greens, pears, gorgonzola, candied pecans in Raspberry Walnut Vinaigrette - 9
Fried Calamari Salad- mixed baby greens with cayenne pepper aioli - 12

Cajun Chicken Salad - mixed baby greens with cayenne pepper aioli- 11

Mesculin Baby Greens and Gorgonzola Salad in Balsamic Vinaigrette - 7.50

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DINNER MENU

Entrees

Tuscan Salmon with artichokes, spinach, assorted mushrooms, capers and onions served over Capellini in a Chardonnay lemon reduction - 22
Sole or Chicken Francaise in lemon, white wine butter sauce w/ mash potatoes & veggie - 19
Shrimp in a Scampi Garlic Sauce over Pasta - 21
*Tuna Pan Seared Rare with fresh vegetables over rice, garnished with Wasabi Aioli - 22
Malibu Coconut Crusted Tilapia with pineapple, cucumber, tomato salsa, served w/rice - 19
Zuppa Di Pesce – Shrimp, Clams, Scallops, Mussels, Calamari over Pasta Fra Diavolo – 32.95
Ravioli Alfredo - 17
Fresh Homemade Gnocchi & Meatballs - 17
Linguine or Penne w/Meatballs - 17

Ravioli w/Meatballs - 18

Penne Vodka - 17 w/Chicken - 19 w/Shrimp - 21
Cavatelli w/Broccoli in Light Garlic Aioli  - 17
Penne w/Fresh Spinach, Italian sausage, in oil & garlic…a house specialty - 18
Tortellini with Peas & Italian sausage in Alfredo sauce - 18
Linguine with Red or White Clam Sauce - 19
Spicy Chicken with Creamy Basil Pesto over Pasta - 18.50

Asian Chicken Teriyaki Stir Fry with seasonal veggies served over rice - 18.50
Grilled Marinated Chicken with roasted red peppers, mushroom and spinach in a light oil garlic sauce... Served w/mashed potatoes - 19
Classic Parmiagiani served w/pasta – Eggplant − 16   Chicken − 18   Veal − 21
Chicken Alana w/Prosciutto & Provolone in a Sherry Wine Glacé w/mashed potatoes & vegetables – 19
Chicken Marsala traditional Marsala wine sauce served w/Penne - 18 Veal-21

Veal Giannini w/sausage, mushroom, onion, roasted red peppers with a Marsala demi glacé over Capellini Pasta − 22
Veal with wild mushroom in Port wine reduction over Risotto - 22
*Grilled 12oz. Filet Mignon w/mashed potatoes and vegetable − 29.95
*Grilled 12oz. Filet Mignon w/gorgonzola, Madeira wine sauce w/mashed potatoes & vegetables - 30.95
*Pepper Crusted 12oz. Filet Mignon with mashed potatoes & vegetable− 29.95

* Thoroughly cooking meat, poultry, shellfish or eggs reduces the risk of food born illness.

Executive Chef: Kevin Harmon

♫ Entertainment & Dining in the cellar Thursday♪ Friday♪ Saturday ♫

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