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718-815-7200

Waterfalls

Address :
2012 Victory Blvd
Staten Island, 10314
Phone : 718-815-7200

Waterfalls Closed

Waterfalls Open Now

2012 Victory Blvd
Staten Island, NY, 10314
Location : Westerleigh

Price Range

718-815-7200

Today's Hours : 12:00PM to 11:00PM

view all

Cuisine : Italian, 

Services :
Alcohol/Beer/WineWait Staff/Dine In

Features : Restaurant & Bar, Wheelchair Accessable, 

Type of Place : Fine Dining, 

 71% Like it?

out of 7 votes

How about you ?

Average Review Rating :


2012 Victory Blvd
Staten Island, NY, 10314
Location : Westerleigh

Price Range

718-815-7200


Today's Hours : 12:00PM to 11:00PM

(Now Closed)

view all

Cuisine : Italian, 


Services :
Alcohol/Beer/WineWait Staff/Dine In

Features : Restaurant & Bar, Wheelchair Accessable, 


Type of Place : Fine Dining, 

 71% Like it?

out of 7 votes

Average Review Rating:



SHARE

2012 Victory Blvd
Staten Island, NY, 10314 Location : Westerleigh

Price Range

718-815-7200

Today's Hours : 12:00PM to 11:00PM

view all

Cuisine : Italian, 

Services :
Alcohol/Beer/WineWait Staff/Dine In

Features : Restaurant & Bar, Wheelchair Accessable, 

Type of Place : Fine Dining, 

 71% Like it?

out of 7 votes

How about you ?

Average Review Rating :

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User Reviews

  • Review Rating :
    Reviewed by :

    lucky1225

    On

    06/25/2013
    Review :

    Lets begin with the last review on here about the party. I've had multiple parties at Waterfalls. I was never given anything other than what was promised and if there was an issue it was brought to my attention by the owner or Manager. I also eat there regularly and would not if the service and food was not as great as it is. The staff remember you and the food is always consistant. Never have I lacked anything such as bread, cheese, fresh black pepper or anything that I wanted for my meal. Substitutions on a plate (aside from the pre-fix menu) never a problem. Drinks, always made correctly and delicious. Service issues, seriously? There are multiple waiters and a bus boy as well as a manager always walking around and will get you anything you may need or want. I've seen the owner send a busboy to the liquor store to get something that they ran out of for a customer. If you go (and I reccomend that you do) Their pizza appetizer rivals any pizza store on staten island (especially the Vodka pie) and the stuffed artichoke is to die for. I haven't had a dish that I didn't like.



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  • Review Rating :
    Reviewed by :

    Marianne Wagner

    On

    05/15/2012
    Review :

    Hosted a party which was paid for in cash the day before and they charged us tax. The day of the party I had to pay full price for the DJ to eat. I ordered my Rare steak rare and it was well done, chicken marsala was overcooked, hair in my nephews food. Ordered string beans and they gave us broccoli. 3 Vegetarian guests were given sauted spinach and mushrooms. They asked for grilled vegetables and were told that it would take too long. Met with the owner the day before, he never mentioned a change in menu then or at the start of my party. Charged 18% gratuity for the whole party then again on 3 extra kids meals. Banquet Manager needs a course in professionalism and customer etiquette. Wouldn't recommend for a party. Staff is under experienced. They rush you out the door at the end of the party.

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  • Review Rating :
    Reviewed by :

    anonymous

    On

    04/14/2011
    Review :

    I eat here pretty often, the food is consistant and decent amounts. Service is good, pleasant service and decor. They are very accommodating for large parties too, had my husbands 60th birthday lunch there for 23 persons. Prices are very fair. I don't believe the first scathing review was fair to this nice local place

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  • Review Rating :
    Reviewed by :

    Paoluccio

    On

    03/04/2010
    Review :

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  • Review Rating :
    Reviewed by :

    anonymous

    On

    12/02/2009
    Review :

    Fantastic food and wonderful service.Eat there a lot! I know good food!

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  • Review Rating :
    Reviewed by :

    anonymous

    On

    10/08/2009
    Review :

    the service was lousy, and the food was very salty. we waited over 1/2 hour just for coffee. our waiter wasn`t to be found and we had to ask other servers for different things.(cheese, extra plate for shells, bread, butter and drinks)my plate was salty and greasy risotto. the cheese cake was even salty.(my son and daughter had that). when we left the waiter approached me and wanted to know why i didn`t give him a good tip. i explained to him that the service was very poor, he was not attentive to our needs, had to wait long for everything including the cheese that he never brought back to the table, while our food got cold. even our drinks we had to wait 1/2 hour for. the waiter said that the kitchen was slow but he deserved more of a tip, so i then walked away before i wanted to say something nasty to him. i would never go back there again. we were there from 5;30 to 8;30 and were the 3rd table to sit down and the last to leave, as others came in.

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No critics

WELCOME TO WATERFALLS


IN THE SPRING OF 2002, WATERFALLS ITALIAN CUISINE OPENED ITS DOORS AND IMMEDIATELY WAS CROWNED “THE CONSISTENT CROWD PLEASER”, BY YOU, OUR LOYAL CUSTOMERS.  THE SUCCESS OF THE FAMILY OWNED RESTAURANT IS SIMPLE.  GREAT FOOD AND ATTENTIVE SERVICE AT MODERATE PRICES.  THE ROMANTIC SETTING WITH HAND PAINTED MURALS AND WALLS, CRISP LINEN TABLECLOTHS, ELEGANT CHANDELIERS AND A UNIQUE BAR WRAPPED WITH STONE INSPIRED THE ZAGAT SURVEY TO QUOTE US AS “PRETTY” AND “TRANQUIL.”


THE STAFF AT WATERFALLS TAKES GREAT PRIDE WITH ACCOMMODATING OUR PATRONS AND MAKING YOU FEEL AT HOME.  WE WILL CONTINUE TO OFFER A “LARGE VARIETY OF DISHES” AT A “FAIR PRICE” AND PROMISE THAT THE FOOD WILL BE “CONSISTENTLY GOOD.” THE MENU WAS DESIGNED TO HAVE OUR PATRONS EAGER TO TRY ALL OF OUR DISHES AND TO PLEASE THE MOST CRITIQUING PALATE.  OUR STAFF IS PREPARED TO ASSIST YOU WITH ANY SPECIAL REQUEST YOU MAY HAVE TO BETTER YOUR DINING EXPERIENCE.


IN CONCLUSION WE WOULD LOVE TO THANK ALL OF OUR PATRONS FOR MAKING WATERFALLS THE PLACE THAT IT IS.  WE WILL CONTINUE TO COOK WITH THE FINEST INGREDIENTS AND THE FRESHEST OF PRODUCE TO BRING OLD WORLD RECIPES BACK TO MAKE YOUR OCCASION A TASTEFUL ONE.


BUON APPETITE

WATERFALLS ITALIAN CUISINE


TRADITIONAL ANSTIPASTO


BAKED CLAMS OREGANATO RICEBALL ALLA VODKA

MOZZARELLA IN CARROZZA FRIED CALAMARI

SPIDINI ALLA ROMANO SHRIMP COCTAIL

LUMP CRABMEAT COCKTAIL EGGPLANT ROLLATINI


CHEF’S SPECIAL ANTIPASTO


CALAMARI OREGANATO

PAN SAUTEED CALAMARI WITH SEASONED BREADCRUMBS, GARLIC AND OLIVE OIL


WATERFALLS CARROZZA

STUFFED WITH PROSCIUTTO, FRESH MOZZARELLA AND SUNDRIED TOMATOES


WATERFALLS ASPARUGUS SEASONAL

BAKED ASPARUGUS TOPPED IN A SWEET AMARETTO SAUCE WITH FRESH MOZZARELLA AND BREADCRUMB


STUFFED ARTICHOKE

A MUST TRY!


HOT ANTIPASTO

BAKED CLAMS, FRIED SHRIMP, EGGPLANT ROLLATINI, STUFFED PEPPER AND STUFFED MUSHROOM


COLD ANTIPASTO

FRESH MOZZARELLA, ROASTED PEPPERS, GRILLED EGGPLANT, PROVOLONE AND SOPRESSATTA


HOT VEGETABLE ANDTIPASTO

A SAMPLE OF FRIED ZUCCHINI, STUFFED MUSHROOM, EGGPLANT ROLLATINI, EGGPLANT PARMIGIANA AND

STUFFED PEPPER


WATERFALLS BRUSCETTA

DICED TOMATO, HOT CHERRY PEPPERS, RED ONIONS, FRESH MOZZARELLA AND ARTICHOKE HEARTS


STUFFED MUSHROOMS

CHOICE OF SAUSAGE MEET OR CRABMEAT


ZUPPA DI MUSSELS

SAUTE IN RED, WHITE OR MARECHIARA SAUCE


ZUPPA DI CLAMS

SAUTE IN RED, WHITE MARECHIARA SAUCE


FAMILY STYLE HOT EXTRAVAGANZA (FEEDS 4-5 PEOPLE)

BAKED CLAMS, EGGPLANT ROLLATINI, EGGPLANT PARMIGIANA, RICEBALLS, FRIED SHRIMPS, FRIED CALAMARI

FRIED ZUCCHINI AND MOZZARELLA CARROZZA


FAMILY STYLE COLD EXTRAVAGANZA (FEEDS 4-5 PEOPLE)

IMPORTED SOPRESSATTA, PROSCIUTTO, KALAMATA OLIVES, PROVOLONE, ROASTED PEPPERS, FRESH

MOZZARELLA AND SLICED TOMATOES



INSALATA


INSALATA CAPRESE

FRESH MOZZARELLA, ROASTED PEPPERS AND SLICED TOMATO WITH BALSAMIC

DRESSING


CAESAR SALAD

ROMAINE HEARTS TOSSED WITH HOMEMADE CREAMY CAESAR DRESSING AND

PARMIGIANA SHAVINGS


EVERYTHING SALAD

ROMAINE HEARTS TOSSED WITH MUSHROOM, ROASTED PEPPERS, DICED PROVOLONE,

DICED TOMATOES, RED ONION, CUCUMBER, ARUGALA, ENDIVE AND RADICCHIO WITH

BALSAMIC DRESSING


TRI-COLOR SALAD

ARUGALA, ENDIVE AND RADICCHIO WITH RED ONIONS AND BALSAMIC DRESSING


FRUTTI DI MARE

FRESH CHILLED SEAFOOD SALAD TOSSED WITH GARLIC, OLIVE OIL AND LEMON


HOUSE SALAD

ROMAINE HEARTS, CUCUMBER, TOMATO, MUSHROOMS, BLACK OLIVES, RED ONIONS

AND ITALIAN VINEGARETTE




ZUPPE

STRACCIATELLA – PASTA FAGOLI – ESCAROLE & BEANS – CHICKEN SOUP




“ON THE SIDE”


SAUTEED BROCCOLI DI RABE WITH GARLIC, OIL AND RED PEPPER

SAUTEED BROCCOLI WITH GARLIC, OIL AND RED PEPPER

SAUTEED SPINACH WITH GARLIC, OIL AND RED PEPPER

SAUTEED MUSHROOMS WITH GARLIC AND OIL

SAUTEED ESCAROLE WITH GARLIC AND OIL

HOMEMADE RICEBALLS

ITALIAN VEGETABLE RISOTTO (BROCCOLI, SPINACH OR MUSHROOM)

FRENCH CUT ZUCCHINI STICKS

POTATO CROQUETTES (2)

STEAK FRIES

PASTA


EGGPLANT SICILIANO

DICED EGGPLANT WITH FRESH MOZZARELLA, PULP TOMATO, GARLIC AND SHERRY WINE


FILETTO DI POMODORO

RICH PULP TOMATO SAUCE SAUTEED WITH ONIONS, PROSCIUTTO, BUTTER AND SHERRY WINE


CLAM SAUCE

CHOPPED LITTLE NEC CLAMS IN RED, WHITE OR MARECHIARA SAUCE


PASTA ANTONIO

CHICKEN, SAUSAGE, MEAT, BROCCOLI, SUNDRIED TOMATOES AND ZUCCHINI IN A SHERRY WIME AND BUTTER

SAUCE


ORCHIETTO DI BROCCOLI DI RABE

LITTLE EARS TOSSED WITH SAUTEED BROCCOLI DI RABE AND SAUSAGES MEAT


ZUPPA DI CLAMS

SAUTEED IN RED, WHITE OR MARECHIARA SAUCE OVER PASTA


ZUPPA DI MUSSELS

SAUTEED IN RED, WHITE OR MARECHIARA SAUCE OVER PASTA


PASTA ALLA VODKA

ADD CHICKEN ADD SHRIMPS


PASTA ALLA PRIMAVERA

JULIENNE CUT VEGETABLES IN A CLEAR WHITE WINE BROTH WITH GARLIC


BOLOGNESE ALLA VODKA

MEAT SAUCE ALLA VODKA WITH ONIONS, PEAS AND A TOUCH OF TOMATO SAUCE


WATERFALLS LASANGA

THICK LAYERS OF SAUSAGE MEAT, PARMIGIANA CHEESE AND TOMATO SAUCE


PASTA CHOICES: SPAGETTI, LINGINI, PENNE, ZITI, RIGATONI OR ANGEL HAIR

FANCY PASTAS AVAILABLE AT ADDITIONAL COSST


TRADITIONAL ENTRÉE

CHICKEN – VEAL – SHRIMP


PARMIGIANA – TOMATO SAUCE AND MOZZARELLA

PIZZAIOLA – MUSHROOMS, SHERRY WINE AND PULP TOMATO

FRANCESE – LEMON, BUTTER AND WHITE WINE

MARSALA – PROSCIUTTO, MUSHROOMS, BUTTER AND MARSALA WINE

INFERNO – HOT CHERRY PEPPERS, GARLIC AND BUTTER SAUCE


POLLO VITELLO GAMBERO

EGGPLANT PARMIGIANA




ENTREES SERVED WITH PASTA IN SAME SAUCE!


CHEF’S CREATIONS



“POLLO SALTIMBOCCA” – CHICKEN TOPPED WITH PROSCIUTTO AND MOZZARELLA IN A SHERRY WINE AND BUTTER SAUCE SERVED WITH VEGATABLE AND POTATION


“POLLO DI ALMOND” – CHICKEN STUFFED WITH RICOTTA AND SAUSAGE MEAT IN A LIGHT WINE SAUCE WITH ALMONDS AND BUTTER.  SERVED WITH VEGETABLE AND POTATIO


“POLLO ALLA CARCIOFFI” – CHICKEN, ARTICHOKE HEARTS AND SUNDRIED TOMATOES IN A BLUSH CREAM SAUCE SERVED OVER RIGATONI PASTA


“POLLO ALLA VODKA” – EGG-BATTERED CHICKEN BREASTS TOPPED WITH FRESH MOZZARELLA AND CREAMY VODKA SAUCE OVER RIGATONI PASTA


“RAVIOLI UBRIACHI” – CHEESE RAVIOLI AND FRIED CHICKEN BITES TOPPED WITH FRESH MOZARELLA AND CREAMY VODKA SAUCE


“SCARPARIELLO” ON THE BONE – SAUTEED WITH SAUSAGE LINKS, LEMON, BUTTER AND WHITE WINE SERVED WITH VEGETABLE AND POTATO


“POLLO AMALFITANO” – CHICHEN BREAST STUFFED WITH ROATED PEPPERS, PROSCIUTTO AND FRESH MOZZARELLA OVER A MUSHROOM BUTTER SAUCE WITH ZITI PASTA


“POLLO SOLEGGIATO” – CHICKEN BREAST STUFFED WITH SUNDRIED TOMATOES AND PROVOLONE IN A CREAMY CARBONARA SAUCE (PANCETTA, ONIONS AND CREAM) OVER ANGEL HAIR PASTA


“COTOLETTA A MODO” – BAKED CHICKEN BREAST TOPPED WITH PULP TOMATO AND SEASONED BREADCRUMBS SERVED WITH MIXED SALAD, VEGETABLE AND POTATO


“COSTOLETTA MALALINA” – PAN SEARED PORK CHOPS IN A CREAMY HOT CHERRY PEPPER SAUCE WITH GARLIC SERVED WITH VEGETABLE AND POTATO


“LAMB DI AMARETTO” – PAN SEARED NEW ZEALAND RACK OF LAMB SERVE WITH SWEET AMARETTO DIPPING SAUCE, SERVED WITH VEGETABLES AND POTATO


“BISTECCA INFERNO” – SHELL STEAK TOPPED IN A CREAMY HOT CHERRY PEPPER SAUCE WITH GARLIC.  SERVED WITH VEGATABLE AND POTATO


“BISTECA CASCATE” – MARINATED SHELL STEAK SERVED WITH STEAK FRIES, EVERYTHING SALAD AND VEGETABLE


“VITELLO ABBUFFATO – NATURAL VEAL CHOP STUFFED WITH SAUSAGE MEAT, PROSCIUTTO,  BREADCRUMBS, AND FRESH MOZZARELLA IN A MARSALA WINE SAUCE  WITH MUSHROOMS SERVED WITH VEGETABLE AND POTATO


“VITELLO SALTIMBOCCA” – VEAL MEDALLIONS TOPPED WITH PROSCIUTTO AND MOZZARELLA IN A CREAMY SHERRY WINE AND BUTTER SAUCE WITH VEGETABLE AND POTATO  





CHEF’S CREATIONS



“VITELLO DI VICO” – VEAL ROLLATINI STUFFED WITH PROVOLONE AND SPINACH IN A MARSALA  WINE SAUCE WITH PROSCIUTTO AND MUSHROOMS OVER ANGEL HAIR PASTA


“VITELLO DANTE” – VEAL MEDALLIONS TOPPED WITH FRESH MOZZARELLA, PROSCIUTTO, PEAS AND MUSHROOMS IN A SHERRY WINE AND BUTTER SAUCE OVER BOWTIE PASTA


“VITELLO PICCATA” – VEAL MEDALLIONS SAUTEED WITH CAPERS, LEMON, WHITE WINE AND BUTTER. SERVED WITH VEGETABLE AND POTATO


“VITELLO PANCETTA” – VEAL TOPPED WITH ITALIAN BACON, PEAS AND ONIONS IN A SHERRY WINE CREAM SAUCE SERVED WITH VEGETABLE AND POTATO


“TWIN TAILS” – TWIN BRAZILLIAN ROCK LOBSTER TAIL TOPPED WITH SEASONED BREADCRUMBS  SERVED WITH VEGETABLE AND POTATO           MARKET PRICE


“SEAFOOD FRA DIAVOLO” – CLAMS, MUSSELS, SHRIMP AND CALAMARI IN A SPICY PULP TOMATO SAUCE OVER LINGUINI


“SEAFOOD LUCIANO” – CLAMS, MUSSELS, SHRIMP AND CALAMARI IN A CLEAR WINE BROTH WITH OVER LINGUINI


“GAMBERO BELLO” – JUMBO SHRIMP STUFFED WITH SEASONED CRABMEAT AND BREADCRUMBS TOPPED IN A LEMON, GARLIC AND BUTTER SAUCE. SERVED WITH VEGETABLE AND POTATO


“GAMBERO CONTI” – JUMBO SHRIMP, ASPARAGUS AND ROASTED PEPPERS TOPPED IN A BLUSH  

CREAM SAUCE WITH A SPLASH OF CHAMPAGNE OVER RISOTTO


“GAMBERO SCAMPI” – SHRIMP SAUTEED WITH GARLIC, LEMON, BUTTER AND WHITE WINE. SERVED WITH VEGETABLE AND POTATO


“SEAFOOD MEDITERRANEAN” – CLAMS, MUSSELS AND SHRIMP SAUTEED WITH PULP TOMATO,  HOT CHERRY PEPPERS AND GARLIC OVER RISOTTO


“SOGLIOLA VERSACE” – BROILED STUFFED FILET OF SOLE WITH SEASONE CRABMEAT AND BREADCRUMBS WITH GARLIC, LEMON, AND BUTTER SAUCE.  SERVED WITH VEGETABLE AND POTATO


“SOGLIOLA OREGANATO” – BROILED FILET OF SOLE TOPPED WITH SEASONE BREADCRUMBS AND OLIVE OIL.  SERVED WITH VEGETABLE AND POTATO


“SALMON DI CONGAC” – PAN SEARED SALMON TOPPED IN A CREAMY COGNAC DIJON MUSTARD

SAUCE ON A BED OF ITALIAN RISOTTO


“SCALOPPINE DI MARE” – BAKED SEA SCALLOPS SERVED OREGANATO STYLE WITH VEGETABLE AND POTATO














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