An expert review of the penn restaurant menu reveals a meticulously curated selection rooted in traditional Italian-American cuisine, emphasizing quality ingredients and time-honored preparation. The offerings transcend typical trattoria fare, showcasing genuine culinary depth through slow-simmered sauces and the use of imported Italian pasta. This menu serves as a definitive culinary guide, connecting diners to the restaurant’s commitment to flavorful dining experiences. It highlights an authentic approach to both hand-made meatballs and traditional crusts, providing high-value insight into this establishment’s dedication to regional Italian cuisine.
The Foundation of Flavor: Soups and The Pasqualino Sauce Legacy
The menu begins with Zuppa selections that immediately establish a commitment to scratch-made quality. The Wedding soup is a classic comfort dish. It features a slow-simmered, made-from-scratch chicken broth. This broth cradles little meatballs, spinach, and pastina, a delicate marriage of traditional Italian flavors. The Minestrone offers a lighter counterpoint. It is composed of celery, carrots, onions, tomatoes, beans, and pasta. All these ingredients are bound together in a light, fresh tomato broth, presenting an Italian favorite with a focus on fresh vegetables. Both classic Italian soups are offered in a 16-ounce serving size, priced at $5.50.
The Pasqualino Sauce: A 1951 Heritage
Central to many red sauce dishes is the proprietary Pasqualino Pasta Sauce. This sauce is a testament to the restaurant’s commitment to quality over factory production. The recipe originated with Maria Pasqualino in 1951, shortly after her emigration from Italy. It is a classic pomodoro sauce, slow-cooked for hours to achieve depth and complexity. The base uses all-natural, vine-ripened fresh tomatoes. There are absolutely no added sugars or citric acid in the formula.
The careful seasoning includes basil, oregano, black pepper, and just a touch of salt and garlic. Importantly for health-conscious diners, this recipe is both Gluten-Free and Dairy-Free. It is described as simply, naturally, and deliciously made. This commitment to an authentic, historic recipe significantly enhances the value proposition of the entire menu. The Pasqualino Pasta Sauce is available for purchase by the quart at $8.95.
Maria Pasqualino, the founder of the original recipe heritage featured on the penn restaurant menu
Exploring the Pasta Repertoire: Tradition Meets Regionality
The pasta section is the heart of the penn restaurant menu, with a note confirming that all red sauce dishes utilize the Pasqualino sauce slow-cooked with meatballs. This detail establishes a high level of consistency and flavor integration across the menu. The variety of pasta shapes and preparation styles demonstrates a thoughtful approach to Italian gastronomy. Portions are thoughtfully scaled, ranging from Kid’s Dinners to Family-sized servings, accommodating all group sizes.
Red Sauce Staples: Meatballs and Stuffed Shells
The Rigatoni or Spaghetti with Meatballs is presented as the quintessential Italian-American dish. It pairs the restaurant’s own tomato sauce and handmade meatballs. The dish uses the finest imported Italian pasta, ensuring proper texture and mouthfeel. Pricing reflects the size, with a large dinner (2 meatballs) at $14.95. For groups, the Family Rigatoni or Penne provides the equivalent of four large dinners. This large option includes six meatballs and four rolls, priced at $34.95.
Stuffed Shells are a classic item, hand-stuffed in the kitchen. They utilize a blend of three quality cheeses. This blend consists of a delicate Parmigiano, a perfectly aged Provolone, and a creamy, rich Ricotta. The shells are then oven-baked in the proprietary tomato sauce. Spinach Stuffed Shells offer a vegetable-enriched variation of the same preparation. A large dinner of stuffed shells, which includes four shells and two meatballs, is priced at $17.95.
Coastal and Regional Inspirations: Siderno and Cavatelli
The Pasta Siderno holds a significant cultural reference. It is named after the Pasqualino family’s hometown in Italy. This dish is characterized by a fresh, lighter profile, eschewing the heavy tomato base. The finest imported spaghetti is tossed with olive oil, broccoli, mushrooms, and cherry tomatoes. Finely chopped fresh basil and oregano provide aromatic notes, with just a hint of garlic. Diners can choose to add all-natural chicken breast or jumbo shrimp. The Siderno Vegano is the plant-based equivalent of this dish, offering a delicious vegan option. The large size is $14.95 for the vegan version.
Cavatelli Pesto presents a rich, creamy alternative. It features fresh Ricotta Cavatelli, a pasta shape known for its ability to hold sauce. The house-made creamy Pesto Sauce is highlighted, topped with oven-roasted red peppers. Similar to the Siderno, it allows for the optional addition of all-natural chicken breast or jumbo shrimp. This dish represents a skillful blend of rich texture and vibrant herb flavor.
Specialty Pasta Profiles: Smoked Mozzarella and Crab Cakes
Several other specialty pastas demonstrate the breadth of the menu. Pasta Affumicata, for example, features a creamy, smoked Mozzarella sauce, showcasing a unique flavor profile. Served over imported rigatoni, it is complemented by bacon, crushed pistachio nuts, peas, and Parmigiano cheese. The combination of smoky, salty, and nutty notes suggests a dish of considerable depth. This complex dish is priced at $16.95 for a large serving.
The Rigatoni Diavalo introduces a spicy element to the menu. It combines the house tomato sauce with all-natural chicken breast and hot sausage. Mushrooms and hot banana peppers amplify the heat and complexity. Cheese Ravioli and Ricotta Gnocchi are also present, both served in the house tomato sauce and available with meatballs. Gnocchi, often a test of a kitchen’s skill, here is made with ricotta, suggesting a lighter, fluffier texture.
A standout is the Crab Cake Medusa. This preparation is a sophisticated blend of various crab meats—Blue Claw, Jonah, Snow, and Rock. It is delicately bound with spinach, Parmigiano cheese, and Panko breading. The crab cakes are served over Spinach Linguine. The sauce is a classic Alfredo, a rich cream sauce that contrasts with the other tomato-based offerings.
Pizza Craftsmanship: Crusts, Toppings, and the Local Yinziano Flair
The pizza section of the penn restaurant menu highlights a blend of traditional styles and local influence. Since 1971, the restaurant has offered its Original Pizza, signifying a long-standing commitment to consistency. The base uses all-natural pizza sauce, mildly seasoned with oregano, pepper, and garlic. Provolone cheese is generously loaded onto a double-baked, light, and airy crust. This signature “Traditional” style comes in a 16-cut large square format at $17.95.
The Traditional Crust and Texture Varieties
Beyond the standard Traditional crust, the menu offers a Super Thick Traditional pizza. This version is specifically marketed towards “Bread Lovers.” It provides a substantial, doughier crust, appealing to diners who prioritize texture. The Super Thick large square pizza is priced one dollar higher than the standard traditional, reflecting the increased ingredient cost. These crust choices underscore the kitchen’s dedication to accommodating different preferences.
The Yinziano is a distinct, regional offering. It is a hand-tossed, Pittsburgh-style pizza. This variety features the same all-natural pizza sauce and provolone cheese. It is baked golden-brown to create a crusty, Italian bread taste. The inclusion of the “Yinz” dialect in the description is a clear nod to local customers. The Yinziano is a round pizza, with a large 16-inch version priced at $17.95. This variety demonstrates an understanding of the local food culture.
White Pizza and the Premium Topping Selection
The White Pizza offers a sharp departure from the tomato-based options. It is topped with olive oil and chunks of vine-ripened tomatoes. Finely chopped fresh basil and garlic provide the primary seasoning. This preparation is then generously loaded with Provolone cheese. White pizza is available on the Traditional, Yinziano, or Thick Crusts, with the latter two commanding a higher price point. This flexibility allows diners to customize both the flavor and texture profile.
Toppings are categorized into Classic and Premium selections. Classic toppings are standard fare, including Pepperoni, Mushrooms, Hot Sausage, and various roasted or hot peppers. Each classic topping adds $1.95 to a large pizza. The Premium Toppings list features more substantial and specialty options. These include Handmade Meatballs, BBQ Chicken Breast, Bacon, and Hot Soppressata. The Hot Soppressata is described as a hot and spicy Southern Italian Salami, reflecting a commitment to authentic Italian charcuterie. Premium toppings add $4.95 to a large pizza, reflecting their increased quality and preparation required.
Hot Oven Hoagies: Handheld Meals of Italian Authenticity
The Hot Oven Hoagies section presents the menu’s handheld offerings, served on an Italian Style Baguette. Each hoagie is available in a six-inch size for $7.95 or a twelve-inch size for $13.95. This pricing structure is clear and provides value for different appetites. The options range from time-tested Italian deli classics to more adventurous, proprietary flavor combinations.
The Classics: Italian and Steak & Cheese
The Classic Italian hoagie is a standard that hinges on quality ingredients. It combines Ham, Genoa Salami, and Provolone cheese. Customers are given a choice of lettuce, tomatoes, onions, Italian Dressing, or Mayonnaise. This customizable approach ensures the sandwich meets individual preferences. The Steak and Cheese hoagie is another reliable staple. It features tender, flavorful steak, emphasizing a satisfying meat profile. It is paired with Provolone cheese and the standard choice of condiments.
Bold Flavor Profiles: Pazzo and Las Vegas Sausage
The Pazzo hoagie, meaning “Crazy” in Italian, lives up to its name with a hot and spicy composition. It includes Hot Soppressata and Hot Capicola. The heat is amplified with a house blend of pan-fried Serrano and Hot Banana Peppers, all topped with Provolone. This hoagie is clearly aimed at customers seeking an intense, high-impact flavor experience.
The Las Vegas hoagie focuses on Hot Italian Pork Sausage. The sausage is described as bursting with flavor and possessing “just the right amount of heat.” It is combined with Oven-Roasted Bell Peppers and Onions. The house Tomato Sauce and Provolone cheese bind the ingredients. The name suggests a nod to a traditional Italian-American preparation often found in East Coast delis.
Parmigiana and Pesto Selections
The hoagie list is rounded out by several Parmigiana preparations. The Meatball and Cheese hoagie uses the signature handmade meatballs and house tomato sauce. Chicken Parmigiana features an all-natural, oven-roasted chicken breast. It is lightly breaded and topped with Provolone, Parmigiano, and the house tomato sauce. Eggplant Parmigiana uses lightly-breaded eggplant cutlets. The penn restaurant menu ensures that these classic baked items are present across both the pasta and hoagie categories.
The Chicken Pesto hoagie offers a fresh, herb-forward alternative to the tomato base. It uses all-natural chicken breast with oven-roasted red peppers. Basil Pesto and Sun-Dried Tomato Pesto are utilized to create a complex, multi-layered flavor. This hoagie is finished with Provolone. The Baked Fish hoagie provides a seafood option. It features Beer Battered Cod with Provolone. House-made Tartar Sauce, lettuce, and tomatoes complete this sandwich.
Dolci: The Concluding Act of Authentic Italian Desserts
The Dolci section, Italian for sweets, provides a final, luxurious component to the dining experience. The dessert menu is varied and sophisticated, focusing on classic Italian recipes and high-quality preparations. Most desserts are individually priced at $5.95 each, with cookies sold by the half dozen. This portioning encourages sampling of different selections.
Mascarpone-Based Masterpieces: Tiramisu and Limoncello
Tiramisu is featured as Italy’s most famous dessert. The preparation adheres to classic standards. It consists of layers of Mascarpone cream and ladyfingers. The ladyfingers are delicately soaked in espresso to provide moisture and a rich coffee flavor. The dessert is finished with a dusting of cocoa powder. Tiramisu showcases a balance of creamy texture and bitter coffee notes.
Limoncello Mascarpone is another standout, emphasizing high-end ingredients. This dessert is a rich combination of Sicilian Lemon infused sponge cake. It is layered with luxurious Mascarpone cream. The entire cake is then topped with a fine White Chocolate Icing. The use of Sicilian Lemon suggests a bright, authentic citrus flavor.
The Layered Cakes and Seasonal Selections
The menu includes several elaborate layered cakes. The Toasted Almond Cream Cake is described as elegant, light, and Italian-style. It balances silky smoothness with a necessary crunchy texture from the toasted almonds. The Strawberry and White Chocolate Cake offers a gluten-free option. It features layers of light, moist cake with strawberry fruit filling. The inclusion of fine Belgian White Chocolate Mousse signifies a premium ingredient choice.
A moist Carrot Cake is offered, incorporating carrots, pineapple, and walnuts. It is traditionally finished with a swirling mound of Cream Cheese Frosting. Cheesecake is available in both Traditional Vanilla and a decadent Chocolate version, featuring a rich, silky filling over a sweet chocolate crust. The menu also mentions a locally made Pumpkin Cheesecake, suggesting a seasonal offering. This dessert is a marriage of cheesecake and pumpkin, perfectly suited for the fall season. House-Baked Chocolate Chip Cookies and Chocolate Brownies round out the selections, ensuring simple, familiar comfort options are also present.
The penn restaurant menu stands out not merely as a price list but as a detailed narrative of commitment to Italian-American culinary tradition. The use of time-honored recipes, high-quality ingredients like imported pasta, and a proprietary, slow-simmered sauce form the core of its superior offering. From the regional specificity of the Pasta Siderno and the Yinziano pizza, to the rich complexity of the Dolci, the menu delivers a high-value, authentic dining experience. This comprehensive analysis confirms the menu’s authority and dedication to delivering exemplary food quality.
Last Updated on November 28, 2025 by Alex Cesaria
Alex Cesaria is the creative force behind Nomad Girl, an all-day café and ristorante with a signature Milanese flair located in the heart of Nomad, New York City. With years of experience in the hospitality industry, Alex blends refined Italian sensibilities with New York’s energetic dining culture to create a place that feels both elegant and welcoming.