Song E Napule - NJ 106 Park Ave

Imported burrata from Puglia served with arugula, cherry tomatoes, 24 months aged Prosciutto di Parma, shaved Parmigiano Reggiano vacche rosse, balsamic glaze from Modena and evoo Letizia from Sicily.

Carpaccio di bresaola (thinly sliced cured beef) served with arugula, shaved Parmigiano Reggiano vacche rosse, fennel, orange and evoo Letizia from Sicily.

Imported buffalo Mozzarella from Battipaglia, served with cuore di bue tomatoes from Sorrento, fresh basil, evoo Letizia from Sicily and basil pesto.

Chilled Mediterranean Octopus, lemon citronette, served with arugula, lemon and evoo Letizia from Sicily.

Eggplant parmigiana with tomato sauce, smoked mozzarella from Agerola, basil, shaved parmigiano reggiano vacche rosse and evoo Letizia from Sicily.

3 Homemade meatballs with tomato sauce and Parmigiano Reggiano vacche rosse, fresh basil and evoo Letizia from Sicily.

Fried calamari seasoned with salt and pepper and served with San Marzano tomato sauce over a bed of mixed greens.

Arugula, cherry tomatoes, shaved Parmigiano Reggiano vacche rosse and balsamic vinaigrette and topped with balsamic glaze.

Marinated Sicilian Tuna in extra virgin olive oil, arugula, cherry tomatoes and buffalo mozzarella, shaved Parmigiano Reggiano Vacche Rosse, fresh basil and evoo Letizia from Sicily.

Homemade potato dumplings served in a San Marzano tomato sauce with Fior di latte "Latteria Sorrentina", Parmigiano Reggiano vacche rosse, fresh basil and evoo Letizia from Sicily.

Paccheri from Pastificio Mancini in a slow cooked veal and onion ragú, parmigiano reggiano vacche rosse, fresh basil and evoo Letizia from Sicily.

Paccheri from Pastificio Mancini served with two meatballs in an organic San Marzano tomato sauce with shaved Parmigiano Reggiano vacche rosse, fresh basil and evoo Letitia from Sicily.

Spaghetti from Pastificio Mancini sauteed with datterini from Corbara "Azienda Carbone", piennolo tomatoes from Vesuvio, shaved Parmigiano Reggiano vacche rosse, pecorino Pinna, pepper flakes, fresh basil and evoo Letizia from Sicily.

Spaghetti from Pastificio Mancini sauteed with zucchine, Parmigiano Reggiano vacche rosse, Pecorino Romano Pinna, shaved Provolone Del Monaco IGP finished with grated lemon zest, fresh basil, fresh mint and evoo Letizia from Sicily.

5 Homemade meatballs with tomato sauce and Parmigiano Reggiano vacche rosse, fresh basil and evoo Letizia from Sicily.

Baked Wild caught Branzino fillet, seasoned with salt and pepper and served with a sauce made with Piennolo tomatoes from Vesuvio, capers, anchovies, seawater from Spain and served with rosemary baked potatoes, organic broccoli rabe, Calabrian chili and evoo Letizia from Sicily.

Deep-fried organic chicken breast served with arugula, cherry tomatoes, shaved Parmigiano Reggiano Vacche Rosse, balsamic glaze from Modena and evoo Letizia from Sicily.

Baby Octopus slowly cooked in a tomato sauce made with Piennolo tomatoes from Vesuvio and Datterino from Corbara "Azienda Carbone", anchovies, capers, black olives and served with homemade crostini, finished with evoo Letizia from Sicily.

Thinly pounded chicken breast, floured and sauteed with mushrooms in a butter and wine sauce and served with broccoli rabe and rosemary baked potatoes, finished with evoo Letizia from Sicily.

Sautéed broccoli rabe with garlic, evoo and chili flakes.

Rosemary and thyme baked potatoes seasoned with Italian butter, salt and pepper.

Tomato Sauce (San Marzano slow food Eccellenze Nolane and San Marzano Rega), imported buffalo mozzarella from Battipaglia, Parmigiano Reggiano vacche rosse, fresh basil and evoo Letizia from Sicily.

Tomato Sauce (San Marzano slow food Eccellenze Nolane and San Marzano Rega), Fior Di Latte di Agerola, prosciutto cotto (ham), mushrooms, artichokes, black olives, fresh basil and evoo Letizia from Sicily.

Tomato sauce (San Marzano slow food Eccellenze Nolane and San Marzano Rega), Fior di latte di Agerola, Prosciutto cotto (ham), Mushrooms, fresh basil and evoo Letizia from Sicily.

Tomato Sauce (San Marzano slow food Eccellenze Nolane and San Marzano Rega), Fior Di Latte, spicy salame from Calabria, fresh basil and evoo Letizia from Sicily.

Tomato Sauce (San Marzano slow food Eccellenze Nolane and San Marzano Rega) Fior Di Latte, fresh basil and evoo Letizia from Sicily.

Tomato Sauce (San Marzano slow food Eccellenze Nolane and San Marzano Rega), garlic, oregano, fresh basil and evoo Letizia from Sicily.

Tomato Sauce (San Marzano slow food Eccellenze Nolane and San Marzano Rega) Fior Di Latte, Anchovies , fresh basil and evoo Letizia from Sicily.

Tomato Sauce (San Marzano slow food Eccellenze Nolane and San Marzano Rega) Fior Di Latte (Latter Sorrentina), zucchine, eggplant, mushrooms, artichoke, broccoli rabe, fresh basil and evoo Letizia from Sicily.

Tomato Sauce (San Marzano slow food Eccellenze Nolane and San Marzano Rega) provola di Agerola, Parmigiano Vacche Rosse, fried eggplant, Parmigiano Reggiano Vacche Rosse fondue, organic basil, evoo Letizia from Sicily.

Gorgonzola cream, Provola from Agerola, Parmigiano Reggiano Vacche Rosse, Fior di latte (Latteria Sorrentina), Parmigiano Reggiano Vacche Rosse fondue and evoo Letizia from Sicily.

Imported Mozzarella di Bufala campana, cherry tomatoes, shaved Parmigiano Reggiano Vacche Rosse, fresh basil and evoo letizia from Sicily.

Fior Di Latte di Agerola (Latteria Sorrentino) , arugula, 24 months aged Prosciutto di Parma, cherry tomatoes, shaved Parmigiano Reggiano Vacche Rosse and evoo Letizia from Sicily.

Provola di Agerola (Latteria Sorrentina), Italian sausage, broccoli rabe, Parmigiano Reggino Vacche Rosse fondue and evoo Letizia from Sicily.

Provolone di Agerola (Latteria Sorrentina), Datterino from Corbara, fried eggplant, Italian Sausage, Parmigiano Reggiano Vacche Rosse fondue, organic basil and evoo Letizia from Sicily.

Imported burrata from Puglia, cherry tomatoes, shaved Parmigiano Reggiano vacche rosse, fresh basil and evoo Letizia from Sicily.

Fior Di Latte di Agerola (Latteria Sorretntino), spicy salame from Calabria, ricotta, topped with tomato sauce (san Marzano DOP eccellenze nolane and San Marzano Rega) and fresh basil.

Deep fried calzone stuffed with a touch of San Marzano tomato sauce, ricotta, fior di latte, spicy salame, parmigiano reggiano vacche rosse and fresh basil, topped with San Marzano tomato sauce, parmigiano reggiano vacche rosse, fresh basil and evoo Letizia from Sicily.

Deep fried pizza with piennolo del Vesuvio cherry tomatoes, mozzarella (fiordilatte di agerola), Parmigiano Reggiano and basil.

Porcini mushrooms, mozzarella (fiordilatte di agerola), shaved Parmigiano Reggiano and truffle oil.

Tomato Sauce San Marzano DOP, Datterini from Corbara and Piennolo tomatoes, Pecorino Romano Pinna, anchovies from Cetara, Parmigiano Reggiano Vacche Rosse, organic Sicilian oregano and evoo Letizia Sicily.

Truffle cream, mozzarella (fiordilatte di agerola), prosciutto di parma 24 months cured and truffle oil.

Fior di latte from Agerola, parmigiano reggiano vacche rosse, stracciatella, anchovies from Cantabrian Sea, lemon zest and evoo Letizia from Sicily.

Pizza dough with Nutella inside and on the top. The Nutella is imported from Italy.

Soft sponge cake with lemon cream e bathed in lemon infusion covered with delicate lemon glaze

Deep fried dough topped with Nutella.

Delicate ricotta and Williams pear cream enclosed in two hazelnut biscuits.

Gluten free Italian dessert of sweetened cream thickened with gelatin and molded.

Gluten free Italian dessert of sweetened cream thickened with gelatin and molded.

Squid ink linguine sauteed with garlic and olive oil, , datterino from Corbara "Azienda Carbone", Piennolo tomatoes from Vesuvio, clams and evoo Letizia from Sicily.

Stuffed Gnocchi with a high quality pecorino cheese and black pepper mixture, parmigiano reggiano 24 months fondue, truffle oil, and shaved fresh black truffle.

Jumbo Rigatoni with Ragù Napoletano. Slowly cooked ragu with sausages, pork short ribs, ossobuco, ricotta and San marzano tomatoes