Dinner
Starters
Starters
  1. CRAB CAKES
    Lump crab cake served with sweet basil pesto 9 / 14 and sun-dried tomato pesto single / double
  2. TROUT FINGERS
    8
    Crispy, boneless strips of rainbow trout with smoky dill sauce
  3. SMOKED TROUT FILET
    8
    Hickory-smoked rainbow trout filet on romaine with capers, red onions and horseradish sauce
  1. CALAMARI
    7
    Seasoned squid served and remoulade sauce
  2. TOASTED RAVIOLI
    7
    Cheese-stuffed pasta and DeVito's red sauce
  3. SOUP
    cup / bowl 6 / 10
DeVito's Grill
Salad
  1. CHARGRILLED TROUT
    18
    Lightly seasoned and chargrilled boneless butterflied rainbow trout filet
  2. LEMON TROUT
    18
    Boneless butterflied rainbow trout filet with lemon herb seasonings
  3. CHARGRILLED CHICKEN BREASTS
    16
    Lightly seasoned and chargrilled boneless, skinless chicken breasts
  4. NEW YORK STRIP
    23
    12 oz USDA Choice Angus
  5. FILET
    29
    8 oz USDA Choice Angus filet with gorgonzola butter
VEGETARIAN SALAD

Romaine, red cabbage, broccoli florets,
roasted red peppers, baby mozzarella,
kalamata olives and pepperoncinis | 12

add smoked chicken | 18

add smoked trout | 18

add blue crab | 18

   Pasta

includes side salad and house-baked Italian bread

Fettuccini DeVito

Ravioli

Fresh-pressed garlic and pimento
stuffed olives sautéed in extra virgin
olive oil with alfredo sauce | 18
Choice of spinach & ricotta cheese
or wild mushroom
with DeVito's red sauce | 16
with alfredo sauce | 19

Shrimp Scampi

Cappellini

Jumbo shrimp sautéed in lemon butter,
fresh pressed garlic and white wine
tossed with fettuccini | 23
with DeVito's red sauce | 10
with pesto sauce | 12
with vegetarian kaleballs | 13
with meatballs | 13
with Italian sausage | 14

DeVito's Combo

Cappellini, ravioli, Italian sausage, meatball
and DeVito's red sauce | 18

Fettuccini

Primavera

with alfredo sauce | 15
with smoked chicken & broccoli | 18
with shrimp | 20
with shrimp, blue crab & broccoli | 22
Fettuccini with broccoli florets, mushrooms,
grape tomatoes, roasted red peppers and
carrots with garlic and olive oil | 16
with alfredo sauce | 19

Italian Specialties

includes vegetable, side salad, house- baked Italian bread and choice of side

Trout Italiano

Chicken, Veal or Eggplant Parmesan

National award winning recipe! Boneless, butterflied
rainbow trout sautéed in extra virgin olive oil and
garlic, finished with sautéed sweet red bell peppers,
capers and lemon | 22
 
Parmesan encrusted chicken breasts, eggplant
or veal, finished with DeVito's red sauce and
mozzarella cheese
chicken parmesan | 18
pesto chicken parmesan | 18
eggplant parmesan | 18
veal parmesan | 22

Pork Loin Caperi

Sautéed pork tenderloin medallions finished with
a course-ground mustard caper creme sauce | 21

Chicken Piccata

Chicken Marsala

Chicken breasts sautéed in butter with lemon,
capers and white wine | 19
Sautéed chicken breasts finished with mushroom
marsala wine sauce served over cappellini | 19

Chicken or Veal Bolognese

Trout Parmesan or Pesto Trout Parmesan

Sautéed chicken breasts or veal, topped with
prosciutto and mozzarella cheese, broiled and
finished with a marsala wine sauce
chicken bolognese | 20
veal bolognese | 25
Charbroiled parmesan-encrusted boneless,
butterflied, rainbow trout pesto optional | 18

Children's Menu

Cappellini with DeVito's red sauce | 5
Cappellini with DeVito's red sauce and meatball | 6
Hamburger sliders with side choice | 6
Chicken tenders with side choice | 8
 

DeVito's uses premium, aged balsamic from

FRESH HARVEST