Il Mondo Vecchio

Takeout Menu • 
Catering Menu • 

Our Menus

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Il Mondo Vecchio
Takeout Menu
Takeout only with a $1.99 online convenience charge. To place an pick up order click the link below
Available: Mon-Fri 11:45am - 2:30pm, Mon-Thur 5pm-9:30pm; Fri & Sat 5pm - 10:30pm
Order Online

Lunch Special
Prix Fixe 2 Course Lunch Special
Choice of 1 appetizer and 1 entree. Add dessert for add'l $5.

Primi Piatti - Appetizers
Portobello alla Milanese
Wild mushrooms breaded with Parmigiano, lightly sautéed with shallots, garlic and chopped tomatoes, in a reduced mushroom broth.
Antipasti di Vegetali e Formaggio
Roasted vegetables with fresh goat cheese and mixed baby greens served slightly warm.
Carpaccio con Parmigiano
Raw paper-thin sliced beef, topped with Parmigiano shavings, white truffle oil and arugula.
Mozzarella di Buffalo con Pomodori
Fresh buffalo Mozzarella with sliced tomato, roasted peppers and prosciutto di Parma, topped with basil and Tuscan olive oil.
Scampi Toscana
Shrimp sautéed with saffron, cannellini beans and fresh herbs, with a touch of tomato and basil.

Farinacei e Zuppe - Pasta and Soups
Papardelle con Vodka
Homemade pasta strips with fresh tomato, cream, vodka, snow peas & basil.
Lazagnette di Vecchio
Sausage and wild mushrooms in a light tomato basil sauce.
Capellini con Pomodori e Basilico
Tomato and basil sauce.
Spaghettini alla Arrabbiata
Spicy tomato and basil sauce with Shiitake mushrooms and black olives.
Zuppa d'Otolana
Cannelini beans with pasta, fresh oregano and a touch of plum tomato.
Tortellini in Brodo
Tortellini in a light chicken brother with julienne vegetables & black truffles.
Spaghettini con Asparagi & Gamberi
Shrimp, asparagus & sun-dried tomatoes in a light brandy cream sauce.

Insalata - Salads
Mixed Greens
Mixed Baby field green with fresh tomato, onion, black olives in Balsamic vinegar.
Spinaci con Pera e Gorgonzola
Spinach with roasted pear and imported Gorgonzola.
Insalata di Rugola
Arugola, sun-dried tomatoes, roasted peppers, buffalo Mozzarella and fresh tomatoes with Balsamic vinegar and virgin olive oil.
Finocchio e Radicchio
Fresh fennel, finely sliced, with Italian radicchio, Balsamic vinegar and Parmigiano shavings (seasonal).
Insalata di Triclore
Arugala, Radicchio and Endive topped with Shavings of Reggiano Parmigiano

Signature Dishes
Antipasto della Nonna
Layers of eggplant and sun-dried tomatoes on a chilled terrine of roasted peppers and pesto, served with buffalo mozzarella.
Steamed mussels in a white wine broth with garlic, fennel, and freshly chopped tomatoes.
Sea Scallops
Tender pan-seared scallops served with saffron cream sauce, shitake mushrooms and asparagus.
Porcini Ravioli
Homemade ravioli filled with porcini mushrooms in a white truffle cream sauce.
Lamb Osso Buco
A slowly braised lamb shank served with saffron risotto and fresh roasted vegetables.
Lamb Toscana
Three tender, center-cut lamb chops crusted with parmigiano and drizzled with a brandy reduction, garnished with tomato, asparagus and proscuitto.
Zuppa de Pesce
A combination of jumbo shrimp, scallops, clams, mussels, talapia and red snapper in a mild, spicy saffron tomato broth, served over capellini.
Salmon alla Noche
Fresh, pan roasted salmon with white wine, shallots and tomatoes, sprinkled with pignoli nuts
Bass alla Porto
Seared striped bass finished in a port wine reduction and topped with a thin layer of potato crust, served with shitake mushrooms
Lobster and Shrimp Arrabiata
An 8 oz. lobster tail and four jumbo shrimp sauteed in a mild, spicy garlic white wine sauce, served over capellini

Piatti di Mezzo - Main Courses
Dentice alla Fiducia
Red snapper sautéed with fresh rosemary and garlic, garnished with wild mushrooms and asparagus.
Dentice Marechiara
Red snapper sauteed with fresh herbs in a very light tomato sauce.
Scampi con Pancetta e Formaggio
Shrimp wrapped with pancetta, then topped with Reggiano and finished with porcini essence.
Gamberi alla Acetosella
Shrimp sautéed with shallots, imported prosciutto, lemon and fresh basil.
Pollo Limon
Tender breast of chicken with a white wine lemon sauce.
Branzino Livornese
Striped bass with a delicate tomato broth, black olives, capers and white wine.
Vitello alla Patrizia
Scallopine of veal topped with prosciutto, eggplant, Fontina and sliced tomato in a sage-infused wine sauce.
Scallopine con Porcini
Scallopine of veal sautéed with prosciutto, porcini mushrooms and balsamic vinegar.
Sogliola con Rugola
Filet of sole breaded with hazelnuts, lightly sautéed, topped with arugula, roasted peppers and fresh tomato.
Pollo con Pomodoro Secca
Breast of chicken sautéed with imported mushrooms in a light tomato sauce with sun-dried tomatoes.
Medaglioni alla Gorgonzola
Medallions of filet mignon with imported Gorgonzola, brandy and a touch of cream, topped with asparagus.
Pollo Scarpiello
Tender pieces of chicken sautéed with white wine, garlic and sausage.

Vegetali - Vegetables
All vegetables sauteed in olive oil and garlic
Sautéed Spinach with Pignoli Nuts and Raisins $8
Sautéed Asparagus $8
Broccoli Rabe (Seasonal) $8
Sautéed Mushrooms $8

Dolce - Dessert
Tiramisu Flavored w/ Amaretto Liqueur $10
Classical Creme Brulee w/ Seasonal Berries $10
Apple Tart from Northern Italy w/ Cinnamon Gelato $10
Very Rich Chocolate Torte w/ Hazelnut Gelato $10
Strawberries w/ Fresh Cold Zabaglione $10
Cannolocini w/ Fresh Raspberries
Served with Raspberry Chambord Cream.
Roasted Banana w/ a Combination of Three Gelato $10
Chocolate and Vanilla Ice Cream Covered with a Hard Chocolate Shell.
Chocolate Painted Fillo w/ Fresh Cream & Chocolate Mousse $10
Ricotta Cheese Cake w/ Mascarpone $10
Marinated Orange w/ Grand Marnier Liqueur
Served with Seasonal Berries.
Formaggio Platter
Reggiano Parmigiano with Truffles Herbed Goat Cheese Gorgonzola with Caramel Drizzle.
Mixed Plain Berries $10
Fruit Platter for Two $14
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