Armando started in the restaurant industry the age of 12, assisting in the coat room of a small Italian restaurant in New Jersey during the winters.
Since then, he has worked in every possible area of a restaurant from being a chef, busboy, server and host. Graduated from Johnson & Wales University in 2001 with an undergraduate degree in Hospitality Management and in 2003 with a graduate degree in Hospitality Education.
Stewed bean soup.
Mario’s choice of meat and vegetable soup.
Fregola Sarda, soppressata, olives, roasted red peppers, artichoke hearts, and onion with Saba drizzle.
Breaded chicken cutlet over a bed of chopped romaine lettuce, house croutons, shaved parmesan, Cesar dressing.
Sweet Italian sausage, truffle cream sauce.
Egg, crispy pancetta, arugula
Nduja spread, sliced fresh mozzarella, egg frittata.
Sweet Italian sausage, broccoli rabe, shaved pecorino.
Mortadella, house made pistachio crema, fresh black truffle burrata, arugula.
Prosciutto di Parma, sliced fresh mozzarella, heirloom tomato, herb mayo.
Porchetta, eggplant caponata, arugula, Saba.
Creamy Taleggio, ricotta cheese, crispy pancetta
Dolce & Salato is more than just a restaurant; it’s our home. Our kitchen is our heart, where time-honored recipes blend seamlessly with fresh, local ingredients.
Every dish is a testament to our heritage, prepared with the same passion and dedication that has been passed down through our family.
Come experience the warmth of our hospitality as we invite you to savor the flavors of Italy in every bite.
Join us for a delightful dinner at Dolce & Salato! Discover a world of flavors in our mouthwatering menu. Let’s catch up over good food and great wine.
Armando started in the restaurant industry the age of 12, assisting in the coat room of a small Italian restaurant in New Jersey during the winters.
Since then, he has worked in every possible area of a restaurant from being a chef, busboy, server and host. Graduated from Johnson & Wales University in 2001 with an undergraduate degree in Hospitality Management and in 2003 with a graduate degree in Hospitality Education.
Some of his most prominent work, as first General Manager for the chain Rosso Pomodoro in the United States, US Ambassadorship for Mastroberardino Winery, Vignaioli DiMorellino DiScansano and Cantina Lungarotti, General Manager and Wine Director of Trattoria Zooma and CEO of Napoli Hospitality Consulting Group and was voted Chairman of the Board of the Federal Hill Commerce Association in 2021.
During the past four years, he has worked closely with the MS Dream Center of RI, a local non-profit organization which assist patients of MS and their caregivers, and most recently with Accessible RI, a guide created with the intent of providing people with disabilities a list of places like libraries, parks, restaurants, etc. which they could easily obtain access to. Armando also works with the Gloria Gemma Breast Cancer Resource Foundation, in memory of his sister Rosaria, who passed away at the age of 36 after battling breast cancer. Both, have and will always remain very close to his heart.
Armando’s passion for wine has driven him to express special emphasis in smaller family wineries and “other” less known varietals of grapes, introducing a series of wines which he is around to call “his own”, product of relationships that he’s built in recent years, which would probably be inaccessible to the local market and would never be touched by the new or less knowledgeable wine drinker.
His mission is to be a resource, a guide, to expand your pallet, provide you with knowledge, experiences and introduce you to good food and great wines.
Our love and passion for the insdustry are what brought my wife and me together, and it’s the reason we started Dolce & Salato. We strive to make an extraordinary experience for our customers.
Exclusive Wine Pricing
All wine and spirits purchased by the primary member shall be billed at cost + $25
No corkage fee will be charged.
Free Admission to Special Events
The primary member is entitled to three free seats at events throughout the year, including our Annual Cigar Dinner, Winemaker Dinner Series and Private Armando Experiences. Cigars, gratuity and additional seating not included.
Private Dining Experiences
Primary members may book up to three private dining experiences throughout the year for $50 per person. Total guest count may range from as little as 2 and up to 10 guests. Event will be held behind closed doors, meaning the restaurant will only be opened for the member and his party.
General public pricing for private dining is $75 per person and a minimum of 15 guests are required to book the events. Pricing does not include gratuity, taxes or beverages.
Unlimited Gift Card Deals
For every $100 gift card purchase the member will receive a $20 gift card. This offer is unlimited to members and is applied year-round. General public will only have access to this offer between Thanksgiving Day and Christmas Day.
Birthday Benefits
The primary member is entitled to one free dinner for 2, during the month of his/her birthday. The member will be treated to a 4 course Armando Experience. Gratuity, taxes or beverages not included. Cocktails and wine must be ordered through bar and not of locker inventory.
Exclusive Wine Pricing
All wine and spirits purchased by the primary member shall be billed at cost + $25
No corkage fee will be charged.
Free Admission to Special Events
The primary member is entitled to three free seats at events throughout the year, including our Annual Cigar Dinner, Winemaker Dinner Series and Private Armando Experiences. Cigars, gratuity and additional seating not included.
Private Dining Experiences
Primary members may book up to three private dining experiences throughout the year for $50 per person. Total guest count may range from as little as 2 and up to 10 guests. Event will be held behind closed doors, meaning the restaurant will only be opened for the member and his party.
General public pricing for private dining is $75 per person and a minimum of 15 guests are required to book the events. Pricing does not include gratuity, taxes or beverages.
Unlimited Gift Card Deals
For every $100 gift card purchase the member will receive a $20 gift card. This offer is unlimited to members and is applied year-round. General public will only have access to this offer between Thanksgiving Day and Christmas Day.
Birthday Benefits
The primary member is entitled to one free dinner for 2, during the month of his/her birthday. The member will be treated to a 4 course Armando Experience. Gratuity, taxes or beverages not included. Cocktails and wine must be ordered through bar and not of locker inventory.
4-5 Course blind dining experience prepared by Chef and owner Armando Bisceglia, featuring his favorite family dishes. Minimum 2 guests. $75.00 Excluding Wine / $150.00 Including Wine
Selection of cheeses and meats served with and assortment of olives, taralli, jam and nuts.
Fresh imported burrata with dried white figs, arugula, red onion, walnuts, grape must and EVOO.
Armando’s choice of Neapolitan soups or stewed pastas. Appetizer or entree
Breaded calamari, fried and served with an Nduja aioli.
Breaded and tossed in truffle oil and parmesan cheese.
Toasted peppercorn, parmesan, imported black truffle carpaccio, served in a parmesan bowl.
Egg yolk, guanciale, fresh cracked pepper and parmesan.
Armando’s family recipe.
Imported Gragnano pasta in a piennolo tomato sauce with Garlic, EVOO, olives, capers.
Fresh burratta ravioli with a creamy bolognese.
House marinara and imported smoked buffalo mozzarella.
Armando’s family recipe.
Pan seared 16oz pork tenderloin, served Giambotta style with potatoes, cherry tomatoes, red onion and roasted red peppers with a balsamic drizzle.
Pan seared Rib Eye served over arugula, cherry tomatoes, rosemary roasted potatoes and shaved Grana Padano.
Sweet Italian sausage, broccoli rabe and roasted red peppers.
Oven roasted whole fish, arugula, cherry tomatoes, oven roasted potatoes. Served head on and bone in.
Layers of sponge cake and Mascarpone cheese, espresso and dusted with cocoa powder.
Shell shaped Neapolitan pastry filled with a citrus and cinnamon ricotta cream.
Limoncello gelato flute.
Seasonal house made molded cooked cream.
Frozen pistachio mouse with a white chocolate pistachio glaze and pistachio crumble.
Selection of cheeses and meats served with and assortment of olives, taralli, jam and nuts.
Sardinian hand rolled semolina pasta in a tomato, white wine and clam broth. Ask your server about other seafood add-on options.
Tomato Basil, Eggplant Caponata, Olive Tapenade.
Armando’s choice of Neapolitan soups or stewed pastas.
Fresh imported mozzarella di bufala, heirloom tomato, pesto drizzle.
Toasted peppercorn, parmesan, imported black truffle carpaccio, served in a parmesan bowl.
Egg yolk, guanciale, fresh cracked pepper and parmesan.
Imported Gragnano pasta, manila clams, garlic, EVOO pepperoncino.
Fresh lobster ravioli in a creamy tomato sauce with shrimp.
Potato gnocchi in a house marinara, fresh imported mozzarella di bufala and parmigiano Reggiano.
Bucatini pasta with a variety of fish and shellfish in a cherry tomato sauce.
Imported gragnano pasta, Nduja and garlic reduction, with fresh lobster meat.
Armando’s family recipe.
Southern Italian fish soup with a variety of fish and shellfish in a cherry tomato broth.
Oven roasted half rack of ribs with rosemary roasted fingerling potatoes.
Oven roasted half chicken with potatoes and vegetables.
Oven roasted, topped with eggplant caponata and over oven roasted potatoes.
Layers of sponge cake and Mascarpone cheese, espresso and dusted with cocoa powder.
Shell shaped Neapolitan pastry filled with a citrus and cinnamon ricotta cream.
Limoncello gelato flute.
Seasonal house made molded cooked cream.
Frozen pistachio mouse with a white chocolate pistachio glaze and pistachio crumble.
Selection of cheeses and meats served with and assortment of olives, taralli, jam and nuts.
Thin sliced beef tenderloin, arugula, EVOO and garlic aioli.
Ricotta and smoked provolone stuffed zucchini blossoms (3).
Baked stuffed clams with taralli crumble, guancialle, aromatics.
Butterflied and stuffed with bread, carrots, celery, garlic, onion in a caper, butter and white wine reduction.
Toasted peppercorn, parmesan, imported black truffle carpaccio, served in a parmesan bowl.
Egg yolk, guanciale, fresh cracked pepper and parmesan.
Seasonal fresh ravioli.
Fresh tortelloni in a creamy nut free pesto.
Traditional bolognese.
Imported gragnano pasta, piennolo tomato, with fresh half lobster.
Armando’s family recipe.
16oz Veal chop, breaded and fried, served with fresh mozzarella and house marinara over spaghetti.
Breaded chicken breast over arugula salad.
Prosciutto and mozzarella stuffed meatball topped with ricotta, served with pasta.
Oven roasted, topped with eggplant caponata and over oven roasted potatoes.
Layers of sponge cake and Mascarpone cheese, espresso and dusted with cocoa powder.
Shell shaped Neapolitan pastry filled with a citrus and cinnamon ricotta cream.
Limoncello gelato flute.
Seasonal house made molded cooked cream.
Frozen pistachio mouse with a white chocolate pistachio glaze and pistachio crumble.
Selection of cheeses and meats served with and assortment of olives, taralli, jam and nuts.
Fried seasonal Italian rice balls.
Served with potatoes, olives, capers and roasted red pepper remoulade.
House made meatballs in a limoncello cream sauce.
Sliced fresh buffalo mozzarella, pan cooked with piennolo tomatoes and served on a warm crostini.
Toasted peppercorn, parmesan, imported black truffle carpaccio, served in a parmesan bowl.
Egg yolk, guanciale, fresh cracked pepper and parmesan.
Imported Gragnano pasta, manila clams, garlic, EVOO pepperoncino.
Fresh lobster ravioli in a creamy tomato sauce with shrimp.
Fresh tortellini, cooked prosciutto and peas in a creamy parmesan sauce.
Guanciale, Pecorino Romano, tomato, red onion.
Armando’s family recipe.
Oven roasted rabbit, served with potatoes and vegetables.
12oz Ribeye pan seared in house marinara with oregano, red onion, olives. Served over oven roasted potatoes.
Braciola, Italian sausage and meatballs in house marinara, over rigatoni.
Breaded chicken breast with a creamy brandy and Saba reduction.
Layers of sponge cake and Mascarpone cheese, espresso and dusted with cocoa powder.
Shell shaped Neapolitan pastry filled with a citrus and cinnamon ricotta cream.
Limoncello gelato flute.
Seasonal house made molded cooked cream.
Frozen pistachio mouse with a white chocolate pistachio glaze and pistachio crumble.