Vegetarian. Our own housemade garlic bread topped with mozzarella and served with a side of marinara sauce.

Vegetarian. An oven baked dough stuffed with Canadian bacon, pepperoni, mozzarella, ricotta, provolone, mushroom and onion.

Cut fresh from our deli: capicola, dry salami, pete balistreri salami (local), mortadella, provolone, smoked mozzarella, with a center dish of mixed olives and Italian bread.

Vegetarian. The traditional caprese with fresh mozzarella, tomato and basil drizzled with olive oil.

Genoa salami, mortadella, provolone on crisp lettuce with tomatoes, tangy giardiniera and Italian dressing. Large and family size served with garlic bread.

Vegetarian. Mixed spring greens with kalamata olives, tomatoes and shaved Parmigiano. A healthier salad option drizzled with our balsamic vinaigrette dressing.

Our favorite classic. We mix our dressing to order in the traditional way caesar created during the 1920s in Baja California. Large salad is served with garlic bread.

Vegetarian. Iceberg and romaine lettuce with tomato, black olives and pepperoncini.

Vegetarian. Traditional housemade Italian vegetable soup with mixed beans.

A fresh marinated salad with tender squid, spices, onions, celery, parsley and roasted red peppers.

This marinated salad features local Pacific octopus with spices, onions, celery and roasted red peppers.

Vegetarian. Fresh mozzarella, tomato, basil, olive oil and balsamic vinegar.

Vegetarian. Sliced eggplant with mozzarella and marinara. Served on a toasted roll with homemade sauce.

Housemade pork sausage with sauce. Served on a toasted roll with homemade sauce.

Housemade meatball with sauce. Served on a toasted roll with homemade sauce.

Breaded and baked with marinara and mozzarella. Served on a toasted roll with homemade sauce.

Breaded and baked with marinara and mozzarella. Served on a toasted roll with homemade sauce.

Mortadella, salami, ham and swiss cheese. One of our most popular 1956-original subs.

A traditional spicy cured ham.

Fine and hard-dry salami from San Francisco.

Smoked turkey breast and our healthiest option.

Seasoned pastrami broiled in the oven.

Mushroom, bell pepper, olive and onion.

Pepperoni, sausage, mushroom and onion plus Canadian bacon.

Tomato, basil, garlic and mozzarella.

Romano, ricotta, mozzarella and provolone.

Olive oil, ricotta, spinach and mozzarella.

Pineapple and Canadian bacon.

Breaded veal cutlet baked with marinara, Parmigiano and mozzarella cheese.

Tender veal slices sautéed in a sherry wine and mushroom reduction sauce.

Tender slices sautéed in a lemon-butter sauce with mushrooms and capers.

Breaded chicken breast baked with marinara, mozzarella and Parmigiano.

Chicken breast sauteed in a lemon-butter sauce with mushrooms and capers.

A Sicilian favorite. Chicken breast sautéed in a marsala wine and mushroom reduction sauce.

Layered noodles with meat sauce, fresh ricotta, mozzarella and pecorino cheese.

Layered noodles with marinara sauce, mozzarella, ricotta, Romano cheese and fresh spinach.

Rigatoni pasta baked with mozzarella.

Vegetarian. Golden-battered slices of eggplant baked with marinara, Parmigiano and mozzarella cheese. Served with side pasta and vegetables.

Two savory crepes stuffed with beef, imported ham, mushrooms, fresh spinach and currants. Baked with meat sauce and mozzarella.

Vegetarian. Two savory crepes stuffed with fresh spinach, ricotta, Parmigiano cheese, then baked with mozzarella and marinara sauce.

Vegetarian. Housemade, delicious meat ravioli with hearty meat sauce.

Large ravioli stuffed with ricotta and served with our delicious marinara sauce.

Vegetarian. A healthy dish of angel hair pasta lightly sauteed with tomato, basil, olive oil, onion, garlic and Romano.

Vegetarian. Linguine tossed in housemade pesto traditional to the liguria region: fresh basil, garlic, pine nuts and cream.

Vegetarian. Rich and delicate cream sauce over fettuccine.

Tender potato dumplings with pancetta and a rich pink vodka sauce.

Tender gulf shrimp in a rich butter-garlic, sherry wine and mushroom sauce over spaghetti.

Octopus, clam and bay shrimp lightly sautéed with tomato, basil, olive oil, onion, garlic and Romano on a bed of linguine.

Gulf shrimp in a spicy red sauce sauteed with mushrooms, sherry wine and scallions on a bed of spaghetti.