Chiodo`s Ferro Cucina in Warren

Breaded chicken breast fries and topped with provolone cheese and tomato sauce, served with pasta of the day.

Thin slices of chicken breast sauteed with mushrooms, marsala wine and demi glace.

Sauteed chicken breast with roasted red peppers, black olives and mushrooms in a garlic sauce.

Marinated and seasoned, then broiled on an open hearth. Finished with honey and mustard.

A steak lover's steak of the highest grade.

The best of the best. Recommended medium rare.

The heart of the ribeye. Char broiled to your request.

A generous portion of pan fried steak with peppers, onion and wild mushrooms.

Seasoned with our special dry rub and grilled to falling-off-the-bone tenderness.

Calves liver smothered in onions.

Calves liver, fried onions, crisp bacon, blanketed in melted provolone cheese.

Friday, Saturday & Sunday only.

Sauteed in clarified butter with lemon and white wine.

Chopped ocean clams in a white wine sauce with fresh basil and parsley.

Broiled in lemon and dill.

Broiled in lemon and butter with seasonings.

Hand battered in our kitchen and deep fried.

Deep fried stone silo blue crab cakes sure to please your taste.

Cold water Canadian tails with drawn butter. (2 Tails)

One cold water lobster tail with a generous steak portion. Served with drawn butter.

Jumbo golf prawns sauteed in garlic butter and white wine.

Shrimp, scallops, salmon, swordfish, halibut and crab stuffed mushroom.

Poached in white wine and dill with bearnaise sauce.

(Friday only). Served with fries and cole slaw.

Escallops of veal sauteed with mushrooms, marsala wine and demi glace.

Escallops of sauteed with parma style ham and fontina cheese.

(Jump into the Month). Thin slices of veal, prosciutto and fresh sage leaves sauteed in white wine sauce.

Breaded veal cutlet topped with provolone cheese, tomato sauce and served with pasta of the day.

Breaded veal cutlets over a bed of spinach, blanketed in a creamy cheese sauce.

Escallops of veal sauteed in olive oil and served in a sauce of white wine and lemon with capers.

Pounded veal steak pan fried with roasted peppers, mushrooms, sweet onions and black olives.

Breaded veal cutlets, breaded eggplants cutlets and thin slices of pepper ham with tomato sauce and pasta.

Tenderloins of veal with seasoned egg batter and sauteed with white wine and lemon.

Slices of eggplant layered with blended cheeses and tomato sauce. Served with pasta of the day.

Jumbo shrimp chilled and served with cocktail sauce and lemon.

Sea scallops sauteed in dry Vermouth, roasted garlic, olive oil and herbs.

Thin slices of smoked Atlantic salmon served with diced red onion, capers and creamy chili sauce.

Lightly breaded and fried to a golden brown. Served with cocktail or marinara sauce.

Jumbo shrimp pan fried with garlic, white wine and herbs.

Battered in our kitchen and deep fried. Served with cocktail sauce and tartar sauce. A true Italian tradition!

Jumbo mushroom caps with blended crabmeat stuffing topped with provolone cheese.

Tender mussels on the half shell sauteed with roasted garlic, olive oil, diced tomatoes and herbs finished with white wine.

Thick slices of Italian bread toasted with garlic, olive oil and blended cheeses.

Top our garlic toast with tomatoes, sweet onions and fresh basil, then top with cheese.

Creamy blue cheese melted over our garlic toast will make this a sauce favorite.

Breaded cheese ravioli deep fried and served with our home made tomato sauce.

Sweet onions simmered in rich beef stack with sherry wine, brandy, and tapped with melted provolone cheese.

Breaded and fried to a golden brown. Served with marinara sauce.

Baked in butter, garlic and shallots.

Served with marinara sauce.

Angel hair pasta with two homemade meatballs in our own rich tomato sauce.

Spaghetti pasta, tomato sauce and two links of fried hot sausage or meatballs.

Layers of tender pasta, ground beef and sausage, ricotta, provolone and romano cheese with tomato sauce.

Imported pasta penne with meatballs or sausage in tomato sauce.

Imported pasta sauteed in extra virgin olive oil, roasted garlic and a pinch of parsley and basil.

Al dente pasta in basil garlic pesto with pine nuts and romano cheese.

Tender pasta ribbons in a cream and cheese sauce topped with imported romano cheese and seasoned with fresh cracked black pepper.

Fettuccini Noodles in creamy alfredo sauce with chopped Fiorucci prosciutto, eggs and heavy cream.

Penne pasta sauteed with capers, diced tomatoes and black olives, then seasoned for that extra spice that gives it its name.

Tender ravioli with a four cheese filling covered with a rich tomato sauce.

Olive oil, roasted red pepper, ripe olives, sliced mushroom and basil topped with romano cheese.

The delicious flavor of these giant mushrooms blended with mellow cheeses and enrobed in homemade tomato sauce.

Shrimp, garlic, delicate cheese and spices in tender pasta.

Diced chicken breast seasoned with garlic, blended with ricotta and romano cheese and served with tomato or alfredo sauce.

Two of each, four cheese, Italian sausage, Portobello mushroom, shrimp scampi, and chicken raviolis in a tomato or alfredo sauce.

Olive oil and roasted garlic flavor penne pasta before lightly smoked salmon and oysters are added. Topped with grated cheese.

Our daily pasta selection sauteed with diced tomato, sweet onion, garlic, basil and parsley.

Jumbo shrimp, sea scallops, mussels, olive oil, garlic and white wine a little taste of everything.

Tender ribbons of pasta with shrimp and crabmeat in a creamy alfredo sauce.

Rigatoni filled with feta, provolone, ricotta and romano cheeses, served with tomato sauce.

Homemade potato dumplings in cream sauce with baby peas and Fiorucci prosciutto ham.

Cheese filled pasta in alfredo sauce or homemade tomato sauce.