Shellfish can be served in white or red sauce.

Served with olive oil, red onions, capers and toasted garlic bread.

Fried mozzarella cheese, encrusted with bread. Served with a red sauce.

Fresh mozzarella served with tomato, basil and roasted red peppers. Drizzed with Italian dressing.

Tossed with spicy red sauce and hot cherry peppers.

Shrimp, scallops, scungilli and calamari in a vinaigrette over mesculine greens.

Fried eggplant rolled with ricotta and mozzarella cheese with a red sauce.

Served with fresh basil and a dash of ricotta cheese.

With capers, red onions and garlic toast points.

Spicy tomato sauce and tossed with hot peppers.

Served with a red sauce.

Tomato, basil and garlic toast points.

Eggplant rolled with ricotta and mozzarella cheese with red sauce.

Dressed baby greens pan seared, served medium rare and drizzled with wasabi aioli.

Assorted meats and cheeses over mesclun greens.

Shrimp, scallops, scungilli and calamari in a vinaigrette over mesclun greens.

Includes bread and oil for dipping.

Includes bread and oil for dipping.

White pie with mozzarella, chopped clams and garlic.

White pie with mozzarella, ricotta and spinach.

White pie with mozzarella cheese, broccoli, mushrooms, artichoke hearts, spinach and fresh tomato.

White pie with mozzarella cheese, proscuitto, fresh tomato and garlic.

White pie with mozzarella, broccoli rabe, sausage and garlic.

Red pie with mozzarella cheese, sausage, pepperoni, meatball and bacon.

White pie with mozzarella, shrimp and garlic.

8 oz burger topped with eggplant, peppers and provolone cheese.

With roasted red peppers and provolone cheese.

8 oz burger, topped with prosciutto and mozzarella cheese.

Ham, salami, pepperoni, provolone, peppers, lettuce and tomato.

With French fries - add your choice of American, Swiss or cheddar cheese.

A pork, veal and beef ragu simmered in a creamy tomato sauce. Served with fresh pappardelle pasta.

With shrimp in a vodka sauce.

Tossed with fresh pappardelle pasta.

Served in a light plum tomato sauce.

Served over pasta.

Shrimp sauteed in a garlic, lemon, capers and white wine sauce over linguini.

Sauteed in red or white sauce over linguini.

Egg battered swordfish sauteed in a white wine, lemon and caper sauce. Served over spinach with a side of penne.

Fresh baked salmon with a creamy dill sauce, served with spinach and a side of penne.

Shrimp, clams and mussels sauteed in a red or white sauce over linguini.

Slices of swordfish in a plum tomato sauce with capers and olives. Tossed with penne.

Lobster tail, shrimp, swordfish, calamari, clams and mussels in a red or white sauce over linguini.

Scallops sauteed with spinach and sundried tomatoes in a white wine sauce. Served over cappellini.

Fresh oven roasted salmon with fresh tomatoes, onions, artichoke hearts and fresh clams in a light sauce over risotto.

Served over linguini.

Sauteed chicken, with a lemon, caper and white wine sauce, with a touch of demi-glace. Served over penne.

Chicken cutlet topped with a red sauce and mozzarella. Served over penne.

Sauteed chicken in a marsala wine and mushroom sauce. Served over penne.

Sauteed chicken, artichoke hearts, roasted peppersand eggplant in a plum tomato sauce. Served over penne.

A pork, veal and beef ragu simmered in a creamy tomato sauce. Served with pappardelle pasta.

Sauteed in a plum tomato sauce with roasted peppers and eggplant.

Slices of swordfish simmered with capers and black olives in a red sauce over penne.

Meatballs and sausage in our traditional sunday sauce.

Lightly breaded cutlet topped with tomato sauce and mozzarella cheese, served with pasta.

With a marsala wine and mushroom sauce, served with pasta.

Flame broiled 8 Ounces with a side of pasta.

Shrimp breaded and baked with tomato sauce and mozzarella cheese over linguine.

Strips of chicken breast with fresh spinach leaves sauteed in a creamy alfredo sauce on pasta.

Tender veal with prosciutto ham in a demi glace and sage sauce, served with pasta.

Egg battered swordfish sauteed in white wine, lemon and capers. Served over spinach.

Tender shrimp in our scampi sauce over linguine.

Tender veal with marsala wine and mushroom sauce, served with pasta.

Chicken sauteed with a lemon caper white wine sauce. Served with pasta.

Veal sauteed with a lemon caper white wine sauce. Served with pasta.

Basil and roasted red peppers served in a light plum tomato sauce over pasta.

Lightly breaded cutlet topped with tomato sauce and mozzarella cheese, served with pasta.

Whole fresh clams on a bed of linguine, served in a red or white sauce.

In a creamy dill sauce over a bed of fresh spinach.

Fresh eggplant dipped in michael's bread crumbs and cheeses, served with pasta.

Red or white sauce, over linguine.

Veal cutlet topped with tomato sauce and mozzarella. Served over penne.

Veal topped with prosciutto and mozzarella with a light brown sage sauce. Served over penne.

Sauteed veal in a marsala wine and mushroom sauce. Served over penne.

Sauteed veal, with a lemon, caper and white wine sauce, with a touch of demi-glace. Served over penne.

A favorite, served with olive oil for dipping.

14 ounce grilled rib eye steak. Served with sauteed mushrooms, potatoes and vegetables.

Served with potatoes and vegetables.

Breaded and sauteed in a white wine, lemon, caper sauce. Served with potatoes and vegetables.

12 ounce New York strip steak, flame broiled, served with potatoes and vegetables.

8 ounce filet with an au poive or portobello mushroom demi-glace sauce. Served with potatoes and vegetables.