Parma prosciutto wrapped around Belgium endive, stuffed with goat cheese, sun dried tomato and pignoli nuts.

Assorted fresh roasted vegetables with fresh ricotta cheese.

Saute of broccoli rabe and sweet sausage in garlic and olive oil.

Crispy and tender calamari with a spicy pomodoro sauce.

Grilled scallops drizzled with a port wine reduction on a warm faro salad.

Prince Edward island mussels pan sauteed with a spicy pomodoro sauce.

Chef Genaro's famous meatballs topped with "Sunday gravy" served around a bed of iceberg lettuce dressed with lemon and extra virgin olive oil.

Jumbo grilled shrimp served over a warm bean salad with olive oil, lemon and fresh herbs.

Escarole leaf wrapped around fresh prosciutto and fresh mozzarella finished with a drizzle of balsamic reduction and extra virgin olive oil.

Clams simmered with garlic, lemon and white wine.

littleneck clams on the shell topped with onions, peppers and bacon finished with white wine and extra virgin olive oil.

Breaded mozzarella gently fried with a light pomodoro sauce.

An assortment of Italian cheeses, dry cured meats, olives and peppers over a bed of field greens, drizzled with extra virgin olive oil.

Handpicked Maryland lump crabmeat served chilled with cocktail sauce.

Fresh mozzarella, tomato and roasted peppers dressed with basil and olive oil.

Eggplant rolled with parma prosciutto, mozzarella and ricotta cheeses finished with pomodoro sauce.

Baby greens, hearts of palm, tomato and roasted peppers simply dressed with extra virgin olive oil and aged balsamic vinegar.

Classic Caesar with romaine, slivered parmigiano and croutons in our own Caesar dressing.

Oven-roasted beets cooked to perfection, served with Gorgonzola and pears tossed with extra virgin olive oil.

Grilled pork chops with sweet and hot peppers, onions and fried potatoes.

Grilled New York strip smothered with onions and mushrooms.

Seared rare accompanied with wasabi and soy sauce.

Boneless chicken breast, rolled with parma prosciutto, mozzarella, pignoli nuts and spinach, finished with tomato, mushroom Gorgonzola cream sauce.

Breaded center cut pork chops topped with arugula, fresh mozzarella and tomato chutney.

New York strip souteed with capers and Italian olives, finished in a light oregano pomodoro sauce over linguine.

Grilled Atlantic salmon topped with a mustard-caper cream sauce over cappelini pasta.

Egg-battered Chilean sea bass simply served over a bed of fresh spinach.

Grilled swordfish with pesto cream and pignoli nuts over cappellini.

Shrimp, clams, scallops, calamari and mussels in a pomodoro sauce over cappelini.

Medallions of veal, layered with parma prosciutto, mozzarella and peas finished with a sherry demi-glaze.

Chicken cutlet topped with pomodoro sauce, fresh mozzarella and parmigiano reggiano over linguini.

Rigatoni folded in a vodka cream sauce.

House-made potato dumplings dressed with pomodoro sauce and fresh mozzarella.

Picked lobster meat in a pink cream sauce tossed with egg noodles.

Classic Sunday gravy with meatballs over pappardelle pasta.

Rhode island little neck clams over linguine, served red or white.

little pasta purses filled with pears, parmigiano reggiano and ricotta, finished in a brown butter sage sauce.

The Classic egg noodles folded with parmigiano reggiao cream sauce.