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With lemon - extra virgin olive oil dressing.
With anchovies and croutons.
Includes choice of soup or salad, entree and dessert.
Chicken, pomodoro and panna tossed with spinach and sun - dried tomatoes.
Salmon, pepper vodka, panna, parmigiano.
Shrimp tossed in a delicate creamy spinach - parmigiano cheese sauce.
Pancetta, onions, black pepper, panna, pecorino.
Fior di latte mozzarella, pomodoro, basil.
Shaved parmigiano, pomodoro, panna, basil.
Prosciutto di parma, pomodoro, mozzarella, arugula.
Mozzarella, fontina, provolone, pecorino, pomodoro.
House made sausage, hot peppers, onions, tomatoes, mozzarella.
Assorted mushrooms, mozzarella, panna, pomodoro.
Pancetta, onions, black pepper, panna, pecorino.
Thinly sliced raw beef tenderloin topped with mesclun and dijon creme.
Chef?s selection of italian cheese and cured meats.
Flash fried calamari house made marinara sauce and lemons.
Steamed p.e.i. mussels crispy pancetta and spicy peppers.
Mixed seasonal greens lemon - extra virgin olive oil dressing.
Roasted beet salad bacon, walnuts, raisins.
Caesar salad poached eggs, anchovies, croutons.
Sliced fennel with oranges balsamic vinaigrette.
Pappardelle in wild boar ragu.
Butternut squash filled house made ravioli sage - brown butter and walnuts.
House made lasagna meat bolognese sauce.
Spinach and ricotta house made ravioli with beef short rib ragu.
Crescent - shaped pasta stuffed with braised veal cherry tomatoes, beef stock - cabernet reduction.
Ricotta gnocchi with zucchini and shrimp.
Spaghetti with aged pancetta, pecorino and egg.
Hay and grass yellow and spinach pasta cream sauce with baby peas and prosciutto.
Little ears of pasta with sausage and broccoli.
Chicken scaloppini in marsala - mushroom sauce or capers and lemon - white wine sauce both served over sauteed spinach.
Grilled lamb chops, served with sauteed spinach and roasted potatoes.
Breaded chicken breasts topped with mozzarella and tomato served with a side of spaghetti.
Fish of the day.
Grilled porterhouse steak served with sides of fried polenta and broccoli.
Pork loin stuffed with fontina cheese and prosciutto topped with pearl onions and served with side of gorgonzola polenta.
Grilled zucchini, eggplant and asparagus.
Roasted rosemary potatoes.
Cannellini beans garlic-sage-tomato sauce.
Sauteed spinach florentine style garlic and olive oil.