Dinner Menu

Monday – Thursday: 3:00 – 10:00pm | Friday: 3:00-11:00pm
Saturday: 4:00-11:00pm | Sunday: 4:00-8:00pm


Shrimp D’Agnese’s $11
Traditional Calamari Frite $11
Point Judith calamari served with marinara sauce
Spicy Calamari Frite $12
Tossed with spicy red sauce and peppers
Crab Stuffed Mushrooms $9
Crab supreme, lemon butter sauce
Fried Mozzarella $7
Breaded and fried mozzarella, served with marinara sauce, crispy Prosciutto di Parma and fresh basil
Crab Cakes $13
Lump crab cakes served over field greens with vegetable relish and balsamic syrup
Bruschetta $7
Topped with onions, tomatoes, goat cheese, basil, extra virgin olive oil and balsamic reduction
Seared Sea Scallops $13
Spinach, roasted red peppers and prosciutto in an anisette cream sauce
Artichoke Hearts D’Agnese $8
Eggplant Rollatini $8
Ricotta stuffed and baked with marinara
Clams and Mussels $12
Middleneck clams and PEI mussles, in a loose red sauce with onions and capers
Mini Rack of Lamb $12
Raspberry port wine reduction, spinach and crispy polenta
Stuffed Pepper $9
Cubenelle pepper stuffed with sweet sausage, served over marinara sauce
Baked Goat Cheese $7
Herb-crusted and baked with marinara sauce, served with crostini


Arugula Salad $5.5 half / $11 full
Arugula with Prosciutto di Parma, tart cherries, and shaved romano in a sherry shallot vinaigrette
Field Greens Salad $6 half / $12 full
Mesculin greens, strawberries, apples, candied walnuts and goat cheese with a sweet balsamic dressing
*Caesar Salad $5 half / $10 full
Romaine lettuce with oven dried tomatoes, prosciutto crisps, house made croutons and shaved romano tossed in Caesar dressing
Tomato and Mozzarella Salad $6 half / $12 full
Fresh tomatoes, buffalo mozzarella, and basil leaves, drizzled with extra virgin olive oil and a balsamic reduction
Mediterranean Salad $5 half / $10 full
Romaine lettuce, kalamata olives, cucumbers, red onions, feta, tomatoes and oregano with balsamic vinaigrette
Tossed Salad $4
Creamy Italian or balsamic vinaigrette


Rosemary Chicken $17
Sautéed chicken breast tossed with a rosemary cream sauce, baby spinach, fresh tomatoes and penne pasta
Shrimp Carbonara $21
Shrimp, Prosciutto di Parma and onions in romano cheese cream sauce, served over linguini
Gnocchi Bolognese $15
Sweet sausage meat sauce, fresh basil, and goat cheese over potato gnocchi
Penne Aglio Olio $17
Sliced chicken breast sautéed with garlic and extra virgin olive oil, spinach, oven roasted tomatoes and kalamata
Linguini and Clams $21
Middleneck clams in a white clam broth with Prosciutto di Parma, served over linguini
Shrimp Capellini $21
Tossed in white wine, garlic and olive oil sauce with spinach and tomatoes, over capellini
Zuppa di Pesce $27
Shrimp, Point Judith calamari, middleneck clams, PEI mussels, orange roughy, salmon, and sea scallops over
Wild Mushroom Ravioli $14
Served in a goat cheese cream sauce with spinach and roasted red peppers
Shrimp Linguine $22
Shrimp and langostinos sautéed in a saffron cream sauce with andouille sausage, asparagus, and sun‐dried tomatoes, served over linguine
Calamari Fra Diavolo $20
Point Judith calamari in spicy red sauce with kalamata olives and cherry pepper, over linguini
Vegetable Stir-fry $16
Seasonal vegetables sautéed with a white wine butter sauce, served over whole wheat linguine


Pasta or Escarole Fagiole $4
Pasta or escarole with cannellini beans in a tomato herb broth
Tomato Basil $4
Creamy tomato with fresh basil, topped with house made crouton. Add lump crabmeat for $2
Italian Wedding $5
Pastina, carrots, celery and small meatballs in chicken broth


*Filet Mignon Oscar $28
Pan seared eight ounce filet mignon topped with white wine sauce, backfin crabmeat and roasted asparagus, served with potatoes
*Filet Mignon D’Agnese’s $27
Pan seared eight ounce filet mignon with white wine butter sauce, artichoke hearts, peperoncinis, olives and pimentos, served with potatoes
*Osso Buco $20
Braised veal shank in a natural jus with mirepoix, served over risotto
*Rack of Lamb $26
Seared eight bone New Zealand rack of lamb with a sweet vermouth sauce, oven roasted vegetables and potatoes
*Black and Bleu Sirloin $24
Twelve ounce blackened black angus sirloin topped with a gorgonzola cream sauce, fresh tomatoes and spinach, served with potatoes


All seafood entrees are served with choice of pasta, risotto or vegetable of the day unless noted “^”

Shrimp D’Agnese’s $21
Topped with signature lemon butter sauce, garnished with an artichoke heart and arugula with capers
Crab Stuffed Salmon $22
With mozzarella cheese, mushrooms and sage marsala wine sauce
Blackened Sea Bass^ $25
Topped with a tomato‐vegetable relish and balsamic reduction, served with spinach risotto
Pan Seared Scallops^ $23
Served over saffron risotto and port wine reduction, garnished With portobello mushrooms and goat cheese
Orange Roughy D’Agnese’s $22
Light batter sautéed orange roughy fillets topped with lemon butter sauce, capers and arugula
Blackened Salmon^ $19
Blackened north atlantic salmon with oven roasted vegetables, saffron risotto, lemon butter and a balsamic reduction

Vitello Scallopini

All veal entrees served with choice of pasta marinara or aglio olio or vegetable of the day

Veal D’Agnese’s $21
Topped with signature lemon butter sauce, garnished with an artichoke heart and arugula with capers
Veal Saltimbocca $22
Melted mozzarella, mushrooms, escarole, Prosciutto di Parma and sage marsala wine sauce
Veal Scapiciatta $23
Lemon cream sauce, artichoke hearts, capers and roasted red peppers
Veal Parmigiana $21
Mozzarella and marinara sauce


All chicken entrees are boneless, skinless breast served with choice of pasta marinara or aglio olio or vegetable of the day, unless noted “^”

Chicken D’Agnese’s $17
Topped with signature lemon butter sauce, garnished with an artichoke heart and arugula with capers
Chicken Sorrentino $19
Layered with eggplant, mozzarella, mushrooms, and pimentos, in a sage marsala sauce
Chicken Caesarino $19
White wine butter sauce with genoa salami, mushrooms, and onions
Chicken Cacciatore $18
Simmered tomato sauce, onions, mushrooms, and bell peppers
Herb Crusted Chicken^ $17
Port wine sauce, oven roasted tomatoes and goat cheese, served over risotto alla milanese and garnished with roasted vegetables
Chicken Saltimbocca $19
Melted mozzarella, mushrooms, escarole, Prosciutto di Parma and sage marsala wine sauce

Cotto al Forno

Eggplant Parmigiana $14
Lightly battered eggplant slices baked with mozzarella and marinara sauce
Baked Cheese Lasagna $14
Baked with ricotta, romano, mozzarella, and marinara sauce


Pasta Marinara or Aglio Olio $5
Fettuccini Alfredo $6
Potatoes $5
Steamed Broccoli $4
Goat Cheese Risotto $5
Roasted Asparagus or Mixed Vegetables $5
Meatball or Sausage $2

18% gratuity added for parties of six or more
$5 fee applies for any special occasion cake/pastry brought into the restaurant
*Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food borne illness


Monday11:00 AM10:00 PM
Tuesday11:00 AM10:00 PM
Wednesday11:00 AM10:00 PM
Thursday11:00 AM10:00 PM
Friday11:00 AM11:00 PM
Saturday11:00 AM11:00 PM
Sunday11:00 AM08:00 PM


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