Ti Amo Sempre

squid, spinach and lemon slices, lightly fried and served with marinare sauce

homemade pasta chips topped with mozzarella, ricotta salats, cheddar cheese, peperoncini, black olives, green onions, and diced roma tomatoes

eggplatn sicilian style with caramelized onions, mozzarella, basil, tomato sauce and parmesan cheese

ask your server

caesar salad with fresh anchovies, parmesan chese and homemade crontons

field greens with cheery tomatoes, black lives, feta cheese and balsamic vinaigrette

salame, prosciutto, turkey, cheddar, parmesan, romano cheese, tomatoes on a bed of romaine and mixed greens, served with dressing on the side

bread salad made with facaccia bread, capers, red onions, tomatoes, mozzarella tossed wtih blsamic vinaigrette and served in a parmesan cheese basked

sautted spinach, pancetta, red onions, mushrooms and three shrimp

tomatoes topped wtih fresh mozzarella, besil, olive oil and balsamic vinegar

slices of cucumnber, cherry tomatoes, and fresh small mozzarella in an italian vinaigrette

soup of the day

penne pasta sautted with fresh basil, tomatoes, eggplant and topped wtih ricotta salata

pancetta, veal, pork, and beef prepared in traditional bologness style

breast of chicken sautted with italican sausage, garlice, whtie, rosemary, roma tomatoes, and served over linguini

chicken breast stuffed wtih spinach, cream cheese and sundried tomatoes and topped with mushroom marsala sauce over angel hair pasta

sautted spinach, portabella mushrrom, red onion, pancetta and garlic served with five pear and brie tortellini

grilled salmon fillet on a bed of mixed greens, topped with a spicy sauce and served with a parmesan basked filled with ratatouille

six jumbo shrimp sautted in a pink vodka sauce asparagus spears tossed with angel hari

chicken breast sauteed with red onion, crushed red pepper, fresh strawberries, brandy cream sauce over angel hair pasta

chicken breast pounded, breaded, topped with prosciutto cotto and provolone on a bed of mixed field greens and served with angel hair and marinara

gnocchi made with spinach, potatoes, carrots, parmesan cheese topped with roasted walnut prosciutto creamy gorgonzola sauce

veal scaloppini sautted wtih fresh oranges, celery flamed with vodka and served over angel hair pasta

littleneck clams, garlic, cherry tomatoes, crushed red pepper in a white wine sauce over linguine

tilapia sautted with shallots in a white wine sauce with cherry tomatoes, fresh basil served over angel hair pasta

veal scalopini sauteed with lemon butter, capers, and served over linguine

six jumbo shrimp sauteed in a creamy sundried tomato sauce served wtih penne pasta

chicken breast sauteed with mushrooms, capers, sundried tomatoes, artichokes, pancetta, lemon butter sauce over angel hair pasta

duck grilled topped with fresh plums, honey and port wine and served with asparagus and prosciutto spaetzles

veal scaloppini topped with prosciutto, sage, sauteed in veal stock and served with a ratatouukke cgeese vasjet and potatoes of the day

duck breast sauteed with radicchio, green onion, white wine, garlic and served with prosciutto spaetzled

grilled tenderloin steak topped with a diane sauce wtih portabella mushrooms and served with asparagus and potatoes of the day, split entrees add $3.00