House ground gator & pork, parmesan, arugula, tomato, caramelized onions, special sauce, brioche bun, Seasonal selection of homemade desserts and table side creations, *CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH Pomodori di S. Marzano, Mozz., Carote, Pecorino dolce, Olive nere, Peperoncino Dolce, Sale, Olio Extra Vergine d’Oliva. PRESS.  OR EGGS MAY INCREASE YOUR RISK OF FOOD BOURNE ILLNESS*, All of our entrees are served with a seasonal vegetable & choice of one side, All local favorites are served with potato flats, Lightly dusted & fried until golden brown served, *CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH. Aperol, Prosecco and a splash of soda. Every week we offer new specials on our black board.. Free soup or salad with any dinner when you dine in. Crunchy fried boneless chicken breast Pomodori di S. Marzano, Mozzarella, Basilico, Olio Extra Vergine d’Oliva, Sale. Power and elegance combine in a long luscious finish. Click on any pizza name to hear our inspiration and taste the music. Spaghetti Sautéed with Pomodori tomatoes, olive oil, featuring a linguini from Gerardo Di Nola. Trimbach – Alsace, France Fresh and fruity with strong and persistent notes of citrus, pineapple and white flowers. Piedirosso and Aglianico grapes make for a bold, spicy fruit flavor w/ dry finish. Intense ruby-red with layers of cherries, plums, raspberries and black pepper on the nose with a hint of smokiness. Villa Maria “Private Bin” – Marlborough, New Zealand Nicolas Castel – Languedoc, France That’s why we call this “The Roast of Romance!” Comes with Paccheri of Gerardo Di Nola. S. Marzano Tomatoes, Mozzarella, Anchovy Fillet, Salt, Ground pepper, Extra Virgin Olive OIl, Black Olives, Capers. Ruby-red with intense aromas of blackberries and wild black cherries. and firetail aioli Mastroberardino – Compania, Italy Structured but weightless, red currants, raspberries, licorice, mocha and white pepper; Supple and smooth with juicy tannins. Fresh Pear and white flower, rich aroma, w/ lively orange acidity. d’Oliva. ‘O Cazone…The Neapolitan stuff pizza with Ricotta e mozzarella, San Mazano tomato , Thank you to the “Associazione Verace Pizza Napoletana”, Gaetano e Salvatore: si scrive USA, si legge ISCHIA, https://www.ildispariquotidiano.it/it/gaetano-e-salvatore-si-scrive-usa-si-legge-ischia/. Nicknamed ragu guardaporta after the doorman who would supposedly have nothing better to do than watch the slow cooking sauce, this Neapolitan recipe from the 1800’s is made with pork, beef, San Marzano tomato, mozzarella, ricotta, fresh basil, Parmigiano Reggiano, and extra virgin olive oil and Gerardo Di Nola Paccheri pasta. Pom. Gulf grouper lightly battered & available fried, blackened, or grilled, Crab Cakes  24 S. Marzano Tomatoes, Fresh Ricotta, Mozzarella, Basil, (Salame on request), Salt, Extra Virgin Olive Oil. Bertani Amarone della Valpolicella Classico – Veneto, Italy All of our entrees are served with a seasonal vegetable & choice of one side After a wonderful surprise visit and an unforgettable duet, all of us at Naples 15 have decided to name one of our signature pizzas in Tony Bennett's honor! All of our ingredients are the freshest available including our signature pizza dough which is made fresh daily. Piemonte, Italy Mastroberardino – Compania, Italy CHICKEN  7 SHRIMP  9 TRIPLETAIL 14   SALMON 10, Entrees In pizzerias all over Naples, Gragnano is a blend of native Italian grapes that pairs perfectly with wood-oven fired pizzas. 6oz wet-aged certified angus, Fried Chicken     16 In 1890 tarte bourdaloue (French pear tart) was created. Located in the heart of Farmington CT, Naples is a full-service family friendly restaurant specializing in Neapolitan style pizza, calzones, panini, grinders, salads and more. Firetail Gator  14 Fresh lobster tail served with cherry tomatoes, garlic, and parsley, Manilla clams,a splash of Pashto wine and extra virgin olive oil, baked in the wood oven, served over Gerardo Di Nola paccheri. Villa Antinori – Chianti, Italy Medium bodied fruitful white wine w/ hints of almond and a dry finish. Thinly shaved prime rib, creamy horseradish sauce, More... OUR . Grazie Tony!! Featuring a full lobster tail, scallops, prawns, clams, cherry tomatoes, and extra virgin olive oil. S. Marzano Tomatoes, Garlic, Oregano, Extra Virgin Olive Oil, Basil, Salt. Pomodori di S. Marzano, Mozzarella, Funghi, Parmi., Sale, Olio E.V. Flavors of white peach, quince and lemon on the palate with a lingering, clean and dry finish. Wonderful recipe of fresh baby octopus with fresh garlic, extra virgin olive oil, black olives, San Marzano tomatoes, fresh basil, Island of Pantelleria capers and fresh parsley served over Gerardo Di Nola spaghetti. Pomodori di S. Marzano, Mozz., Basilico, Ricotta, Sale, (Salame su richiesta), Olio Extra Vergine d’Oliva. Castello della Sala “Bramito” – Umbria, Italy Small pastry saturated with rum and filled with fresh pears, & cream. Tender Veal with Gerardo Di Nola Rigatoni in elegant white cream sauce with shallots, Parmigiano Reggiano, prosciutto de parma, fresh smoked Buffalo parm and truffles. Gorgeous bouquet of delicate floral notes and fruity aromas. Mozzarella, Gorgonzola, Provolone piccante, Scamorza affumicata, Rosmarino, Sale, Olio E.V. Bertali Veneto – Italy Grilled Angus beef; BBQ sauce, bacon, Fresh aromas of woodland berries, violets, tea leaves and sweet spice. served with au jus & creamy horseradish, *Filet Mignon     31 Mastroberardino – Compania, Italy Homemade Neapolitan sausage, porcini mushroom, extra virgin olive oil, garlic, shallots, sweet red peppers, fresh oregano, rosemary and a splash of cream sauce, Parmigiana Mozzarella and white truffle oil served with Gerardo Di Nola rigatoni. Mastroberardino “Sannio” – Compania, Italy Intense and fruity with light notes of vanilla cream, tangerine, citrus and pineapple. The palate is full-bodied and well-structured. Sella e Mosca Riserva – Sardegna, Italy Notes of ripe, red fruit give way to spice, vanilla and licorice. S. Marzano Tomatoes, Mozzarella, Basil, Salt, Extra Virgin Olive Oil. Mozzarella, Basil, Salt, Pepper, Rocket, Parmigiano Reggiano, Extra Virgin Olive Oil. Full bodied white w/ aromas of straw and jasmine that will accompany rich appetizers, shellfish, vegetables, white meats and creamy cheeses. Salmon crusted with panko, dill, parsley LOCATIONS. Scallops sautéed in olive oil, an aromatic herb blend, garlic, lemon juice, and malvasia. After a wonderful surprise visit and an unforgettable duet, all of us at Naples 15 have decided to name one of our signature pizzas in Tony Bennett's honor! Pizza Marinara made with San Marzano Tomato, Garlic, Oregano,Olive oil. On the palate it is intense red fruit and spice. Gerardo Di Nola Linguine. Salt crusted Red Snapper or Sea Bass makes fro a beautifully moist fish. One of the most popular drinks in Italy; crisp and refreshing with citrus notes and a clean finish. Santa Cristina Rosso – Toscana, Italy Full-bodied and richly textured. S. Marzano Tomatoes, Mozzarella, Mushroom, Black Olives, Artichokes, Salt, Ham, Basil, Extra V. Olive Oil. Teruzzi & Puthod – Compania, Italy Prepared with, onion, garlic, carrots, cloves, prosciutto, pancetta, pork, beef, and extra virgin olive oil and Gerardo Di Nola Ziti. Served with arugula salad and fennel seeds, olive oil, and lemon. Prawns and scallops served with cherry tomatoes, mozzarella, Parmigiano Reggiano, garlic & shallots over a bed of Gerardo Di Nola pacheri noodles and topped with Passito di Pantelleria pink wine sauce and fresh basil. Pan-seared jumbo lump crab, red onion, The celebrated patissier Coquelin bought La Patisserie Bourdaloue (which is still up and baking on the rue Bourdaloue, Paris 9 th arrondissement) in 1909, and created, among other things, this famous pear tart. Mastroberardino – Campania, Italy Bright ruby red wine, full of complexities but with an excellent tannin and weight structure. Three Giant Scallops, roasted garlic, hazelnut oil, fresh mozzarella & pink champagne sauce served over Gerardo Di Nola paccheri. Portobello Fries  8 FEEDBACK. More than 100 menu items made from scratch daily. served with crostini, Crab Cake   12 Beautifully intense aromas, medium bodied and a smooth, dry finish. CONTACT. Rich flavors of red fruit, raspberries and blueberries, followed w/ hints of oak and spices in an aromatic and lingering finish. A beautiful fresh monk fish simmered with cherry tomatoes, fresh garlic, and fresh parsley, black olives from Gaeta, capers from Panteleria, and Gerardo Di Nola Paccheri-absolutely delicious. Supple and smooth, well balanced. Mastroberardino – Compania, Italy Delicate Floral Aromas w/ light and fruitful flavors in this lovely “little white wine”. Flaky pastry stuffed with orange ricotta that tastes like home. Scallops presented with roasted asparagus drizzled with hot honey & roasted corn, Vegetable Risotto     15 d’Oliva. Chateau Unang – Cotes du Ventoux, France Champagne, France Tony has requested that the "The Good Life", be made with San Marzano tomatoes, garlic, extra virgin olive oil and fresh oregano.Please join us at Naples 15 for another wonderful pizza! Mastroberardino “Radici” – Campania, Italy Intense bouquet of violets and berries, with flavors of black pepper, strawberry jam and plum.