Da Noi Restaurant on Victory Blvd Menu (Update 2025)
Welcome to Da Noi Restaurant on Victory Blvd, a delightful gem of Italian cuisine located in Staten Island. This charming eatery seamlessly combines a romantic ambiance with a casual dress code, making it perfect for family gatherings or intimate dinners.
The menu boasts a variety of tempting options. Start with the Insalata Bianca, featuring tender hearts of palm and artichokes, or indulge in the classic Calamari Fritti with its light, crispy texture. For pasta lovers, the Rigatoni Cipullo is a must-try, beautifully crafted with sweet sausage and prosciutto in a creamy sauce. If seafood calls your name, savor the Zuppa di Pesce, a hearty stew of mixed seafood.
Completing your meal with a slice of their unforgettable tiramisu is a culinary necessity. With excellent service and a cozy atmosphere, Da Noi invites you to experience a taste of Italy right on Victory Blvd.
Antispato
Insalata Bianca
Hearts of palm, artichoke, mushrooms and endive tossed in oil and lemon with shaved parmesan.
Insalata Francescana
Field greens, red beets, corn, tomato and dried ricotta.
Insalata Caprini
Goat cheese baked over field greens salad with walnuts.
Insalata Cesare
Caesar salad.
Fegatini di Pollo Ai Balsamico
Sauteed chicken liver in balsamic over field salad.
Carpaccio Bomba
Thinly sliced raw beef over baby arugula in oiland lemon dressing wit shaved Parmesan cheeseon top.
Melanzane Afumigate
Grilled thick cut egplant topped with smoked mozzarella and fresh diced plum tomato salad.
Portello Grigliati
Grilled and served over field salad.
Mozzarella Caprese
Fresh mozzarella, roasted peppers and tomatoes.
Gamberi Grigliati
Grilled shrimp over sauteed zucchini, pine nuts and plum tomato.
Crespelle Fiorentina
Eggplant cannelloni filled with ricotta and mined spinachsauteed in a plum tomato and touch of cream sauce and melted cheese on top.
Vongole Oreganata
Seven little neck baked clams.
Calamari Fritti
Traditional fried calamari served with marinara sauce.
Grilled Portobello Mushroom
Served over field salad.
Portobello Ai Barolo
Cap layered with crabmeat and mozzarella in a Barolo red wine reduction sauce.
Rigatoni Cipullo
Served with ground sweet sausage, prosciutto in a touch of cream.
Penne Alle Melanzane
Served with eggplant, fresh tomatoes and shaved dry ricotta.
Rotolo Montanara
Homemade pasta rolled and filled with spinach, ricotta and wild mushrooms in a plum tomato reduction with a touch of cream topped with parmesan.
Tortellini Gratinati
Meat tortellini with prosciutto and peas in a plum tomato reduction with a touch of cream.
Ravioli Piamontese
Filled with minced spinach and Ricotta cheese in a plum tomato reduction with a touch of cream.
Tortelloni Quattro Formaggi
Basil Ricotta cheese tortelloni in a four cheese cream sauce.
Fusilli Ai Salmone
Served with fresh salmon in a plum tomato reduction with a touch of cream.
Fidellini More e Monte
Served with shitake mushrooms and shrimp in a light red sauce.
Linguine Alle Vongole
Served with white clam sauce.
Linguine Frutti di Mare
Served with mixed seafood marinara sauce with cherry tomatoes.
Risotto Milanese and Porcini Mushroom
Served with dry parcini mushrooms.
Spaghetti Bolognese
Served with veal meat sauce.
Pasta
Pesce
Salmone Livornese
Salmon sauteed with onions, capers, black olives and fresh tomatoes.
Zuppa di Pesce
Mixed seafood stewed in tomato sauce served with linguine side.
Sole Alla Fiorentinaole Fiorentina
Sauteed with lemon and white wine over spinach.
Shrimp Parmigiana
Breaded shrimp topped with marinara sauce and served with linguine.
Fegatini di Pollo alla Venezia
Chicken liver sauteed with onions.
Pollo Scarpariello
Served with bones, sauteed with rosemary, garlic and white wine.
Pollo Giambotta
Boneless, sauteed with roasted peppers, potatoes, sausage and white wine.
Pollo San Remo
Boneless, sauteed with Sun-dried tomatoes, peas and portobello mushrooms.
Pollo Castelli Romana
Boneless with shallots, artichokes and mushrooms.
Pollo Alla Sorrentina
Breast layered with prosciutto, eggplant and fontina.
Pollo
Carne
Vitello Capricciosa
Veal cutlet topped wit dice plum tomato in an oil and balsamic vinaigrette with melted mozzarella cheese.
Vitello Del Bosco
Scallopini with shitake mushrooms in a fresh plum tomato sauce.
Vitello Martini
Veal encrusted with Parmesan sauteed in lemon and white wine.
Vitello Saltimbocca
Scaloppini layered with prosciutto over spinach.
Vitello Al Ferri
Broiled veal chop with fresh sage served with roasted potatoes.
Black Agus Bistecca Al Ferri
Grilled sirloin steak served with roasted potatoes.
Nodino Valdostana
Thinly pounded veal chop layered with proscuitto and fontinacheese sauteed in a parcini mushrooms and cream sauce.
Fegato alla Veneziana
Sauteed calve's liver with onions.