Verdiles

Sparkling Wines Taylor Extra Dry (New York)

Martini & Rossi Asti (Piedmont, Italy)

Fruity and slightly sweet; flavors of apples and nectarines

Sweet and aromatic with a delicate taste

White Wines Corvo Bianco (Sicily)

Soft and mellow with a subtle flavor

Ecco Domani Pinot Grigio (Trentino)

Fresh with tropical fruit notes, pleasant soft palate and long finish

Santa Margherita Pinot Grigio (Alto Adige) Medium-bodied and crisp; subtle bouquet and clean finish

BV Coastal Sauvignon Blanc (California)

Hints of herbs and fruit; subtle melon flavors and a clean finish

Rodney Strong Chardonnay (Sonoma)

Citrus and honeydew flavors with a soft, creamy finish

Tangley Oaks Chardonnay (California)

Flavors of baked apples with accents of lemon, nutmeg, and vanilla. Dry and crisp, refreshing, bright and crisp

Glenora Riesling (New York) Flavors of nectarines and honey with a lingering semi-sweet finish

Red Wines

Ruffino Chianti Classico Riserva ‘Gold Label’ (Tuscany) Full-bodied, rich with a distinct flavor Ruffino Chianti Classico Riserva ‘Tan Label’

Rodney Strong Cabernet (California)

Smooth and luscious with floral scents and dark cherry flavors

Penfolds Koonunga Hill

(Tuscany) Exceptionally smooth, rich, and fragrant dry red wine

Corvo Rosso (Sicily) Semi-sweet with subtle fruit flavors Ruffino Chianti (Tuscany)

Robust and full-bodied with a fresh bouquet and deep color

Bolla Valpolicello (Veneto)

A medium-bodied red wine with soft fruit flavors

Santa Martina

Sangiovese/Merlot/Cabernet (Tuscany) Earthiness, fruit, and firm structure.

Shiraz (Australia) Full-flavoured style with excellent Shiraz and Cabernet fruit

Chalone Pinot Noir (California) Bright fruit aromas and silky flavors with hints of spice, herbs, and tea.

Tierra Secreta Malbec (Argentina)

Lushly textured with notes of plums, cherries and cassis, with spicy notes of coconut, cinnamon and licorice.

Guardian Peak Merlot (South Africa)

Ripe fruit is complimented by flavors of chocolate and liquorice; intriguing balance of fruit-flavour and complexity.

Wines By The Glass

Whites:

Martini & Rossi Asti Ecco Domani Pinot Grigio Santa Margherita Pinot Grigio BV Coastal Estates Sauvignon Blanc Tangley Oaks Chardonnay Glenora Riesling Chateau St. Jean Fume Blanc

Red’s

Ruffino Chianti Castello Banfi Chianti Classico Riserva Santa Martina Sangiovese/Merlot/Cabernet Guardian Peak Merlot Rodney Strong Cabernet Sauvignon Bolla Valpolicella Penfolds Koonunga Hill Shiraz Chalone Pinot Noir

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Appetizers Verdile’s Antipasto

Eggplant Rollantini

For one - 10.25 For two - 16.50

Rolled with Italian ham and mozzarella cheese 7.25

Pizza Bianca

7.25 A Verdile Specialty

Fried Calamari

Tomato Salad

9.25

Lobster Ravioli

In fresh basil cream sauce 9.75

Sliced tomatoes with oil, oregano and garlic 6.00

Soups from Mrs. V’s Kettles

Shrimp Cocktail 8.75

Minestrone or Zuppa Del Giorno cup - 3.25 / bowl - 4.25 Pasta Fagioli (Fridays) cup - 3.50 / bowl - 4.50

Garlic Bread (4 slices per order) 3.50

With mozzarella cheese - 5.50

Salads Choice of dressing

Our own Wine Vinegar and Oil, Russian, Creamy Italian, Pepper Parmigiana, Fat-Free Italian, Raspberry Fat-Free Vinaigrette or Caesar.

Verdile Tossed Salad

Italian Tossed Salad

Each Salad is mixed to order, using all fresh vegetables.

For one 5.25 For two 6.75

With choice of Bleu cheese, provolone cheese or imported anchovies For one 6.75 For two 9.75

Home-style Pasta

(Imported from Italy)

Choose Your Pasta

Spaghetti • Zita • Linguine • Capellini (Angel Hair) • Rigatoni • Made on Premises: Fettuccine or Verghetti Spaghetti Marinara Sauce 8.95 Clam Sauce (red or white) 13.75 Calamari in marinara sauce 13.75

With...

Cheese Ravioli

With tomato sauce 10.00

Pasta Special

Shrimp and fresh spinach in a garlic butter sauce over linguine 17.75

Fettuccine Alfredo Smitane

Shrimp & scallops alfredo 17.75

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Verdile’s own Italian Sausage 9.75 Meatballs 9.25 Mushrooms 9.25 Meat Sauce 9.25

Manicotti

With tomato sauce 10.00

Lobster Ravioli

Fresh basil tomato cream sauce 13.50

Fettuccine Alfredo 11.95

with chicken & broccoli 17.95 with sautéed shrimp 17.75

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Verdileís Entrees Served with a side of spaghetti or two of the following French fries, baked potato, coleslaw, pickled beets, Italian green beans or vegetable of the day

Additional Charge for Pasta Substitution VEAL & CHICKEN

Verdile’s uses premium All Natural Milk Fed Veal & Fresh Chicken

Veal & Eggplant Parmigiana

Veal & Peppers

A Verdile specialty!

Chunks of tender veal, sautéed with peppers in marinara sauce 15.75

Scaloppine a la Marsala

Sautéed with marsala wine, mushrooms and onions Veal 17.75 Chicken 17.25

Everyones favorite18.50

Veal Scaloppine

Medallions of veal sautéed with garlic and marinara sauce. Served with mushrooms or peppers 17.00

Cutlet a la Verdile

Veal cutlets with special breading served with lemon Veal 17.25 Chicken 15.25

Veal or Chicken Gallo

Breaded veal cutlets topped with mozzarella cheese and mushrooms Veal 17.75 Chicken 17.25

Chicken Genovese

Classic Parmigiana

Freshly pan fried cutlet, with melted cheese and savory tomato sauce Veal 18.25 Chicken 16.00

Chicken breast sautéed in a fresh basil cream tomato sauce, topped with shrimp 16.00 SEAFOOD

Fried Filet of Haddock 14.50

Scampi a la Verdile

Shrimp sautéed in butter with fresh garlic and spices 17.50

Southern Fried Shrimp

Freshly breaded and fried 15.50

Broiled Haddock

Fresh from the ice cold waters of the North Atlantic. Served with butter or tomato sauce 14.50

Fresh Broiled Scrod

Fresh Sea Scallops

Dayboat white fish from the coast of New England 14.25

Broiled or fried 17.50

Swordfish

Broiled or blackened Cajun 16.50

Poached or Broiled Salmon

Fresh from the North Atlantic16.00

STEAKS AND CHOPS

Sliced Sirloin & Shrimp Scampi USDA Choice sliced sirloin and Shrimp Scampi 17.50

1lb. Broiled Sirloin Steak

Prepared to your liking 18.25 With sautéed mushrooms 1.75

Pork Chop Porterhouse

With apple sauce or fried peppers. 14.00 All prices are subject to New York State sales tax and all other taxes Service plate charge 1.50 for shared dinner.

Parties or 6 or more, there will be an 18% gratuity included to your check

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Lighter Fare Italian Wrap

Chicken Walnut Wrap

Turkey, roasted peppers, provolone, lettuce, Italian dressing

Diced chicken breast, celery, onions, walnuts and dried cranberries

Traditional Reuben

Grilled corned beef, sauerkraut, Russian dressing on rye

Italian Pepper and Egg

Fried pepper & egg, provolone cheese and sausage on Italian bread 7.25

Turkey Sandwich 7.75 Turkey Club Sandwich 9.00 Bacon, Lettuce, Tomato 6.25 Hamburger 6.00

Grilled Roast Turkey Sandwich

Bacon, Swiss cheese, tomato and Russian dressing

Hot Lobster and Shrimp Roll

with cheese .79

with French fries and cole slaw 7.75

Hot Meatball 6.00

Hamburger Platter

Tuna Wrap

With French fries and cole slaw 7.75

Swiss cheese, bacon, lettuce and tomato 6.75

Homemade Meatball Platter

with fries 7.75 with tossed salad 7.75

Chef Salad

Homemade Italian Sausage Platter

Garden Salad

with fries 7.75 with tossed salad 7.75

Lunch Only

with broiled chicken breast 8.75

11:30-3pm only (no substitutions)

Fresh Scrod

With salad or Italian greens 8.25

Verdiles Fish Sandwich Baked Lasagana

7.50

Fettuccine Alfredo 7.25 Veal and Peppers

over spaghetti 7.75

Pasta and Sauce

7.25

Chicken Parm Sandwich

8.75

7.75

Choice of: Fettuccine, Spaghetti, Capellini or Verghetti 6.75

Verdile’s Restaurant... Then and now Verdile’s was started as a two-person shoestring operation by Raphael and Frances Verdile in 1943. Raphael manned the kitchen while Frances greeted customers and served the dinners.

Verdile’s moved to its present location in 1951 and turned over a great portion of the management to the next generation represented by their son, Michael. In 1961 the dining facilities were again enlarged to include the present dining room. Through the years, Michael has adhered to the basic philosophy established by his parents: First - Quality food, cleanliness and efficient service at reasonable prices.

Customers still remember the intimate four stool restaurant and tell stories when they bring their children and grandchildren to the present Verdile’s. Verdile’s is celebrating 66 years in business. The third generation, Michael Verdile Jr. is now in the kitchen following in the steps of his father and grandfather.

Recently in 2011, Verdile’s was given a Capital Region Excellence in Business award by Senator Roy McDonald, notifying that Verdile’s contributes to making the Capital Region a “great place to live, work, and raise a family”.

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