Vine ripe tomato, mozzarella, basil and aged balsamic vinegar.
Mixed greens, herbs, sun-dried tomatoes, olives, capers, mushrooms and aged cheeses.
Tossed in house-made raspberry vinaigrette with pecans and Gorgonzola.
With traditional Caesar dressing and croutons.
Thinly sliced Italian cured meats and variety of traditional accompaniments.
Nana's slow-cooked meatballs with a side of fresh baked bread.
Grilled bread with chopped tomatoes, Parmigiano-Reggiano, garlic and herbs.
Little bites of bread with Garlic, Romano & Herbs. Addictive!
Burrata Cheese over shaved Fennel with Lemon, Olive Oil & Fresh Mint
Simmered for hours with house-made meatballs.
In a lemon cream sauce.
Tomato cream sauce with chicken.
Crimini mushrooms tossed with Marsala wine, herbs and a touch of sweet onion.
With sausage and arugula in a Parrano cheese sauce.
Broccolini, Sun-Dried Tomatoes, Peppadews, Tomatoes, Spinach & Herbs
Choice of butter and Parmigiano or marinara.
The house special: mozzarella and San Marzano tomato sauce with a secret blend of herbs. We recommend adding only 1 additional topping to avoid overloading the thin crust. Suggested topping: sweet roasted red peppers.
Imported Bufala mozzarella, San Marzano tomato sauce and basil. We recommend adding only 1 additional topping to avoid overloading the thin crust. Suggested topping: hot sopressata or red hot chili peppers and sausage.
Traditional Margherita di Bufala with Italian bacon and light garlic. Jeff's Favorite!
Garlic, olives and emmenthaler finished with arugula, capicola and herbs. We recommend adding only one additional topping, to avoid overloading the thin crust.
Ricotta and mozzarella finished with arugula and a pinch of lemon. We recommend adding only one additional topping, to avoid overloading the thin crust.
Sweet onions with emmenthaler cheese. We recommend adding only one additional topping, to avoid overloading the thin crust. Suggested topping: capicola.
Thinly sliced Italian cured meats with mozzarella, tomato sauce and spiced olives. We recommend adding only one additional topping, to avoid overloading the thin crust.
Imported mozzarella di Bufala with Kalamata olives and capers. We recommend adding only one additional topping, to avoid overloading the thin crust.
Traditional margherita di Bufala with peppadews, American bacon and grilled onions. We recommend adding only one additional topping, to avoid overloading the thin crust.
Featuring sweet fontal, eggplant, sun-dried tomatoes, roasted peppers, mushrooms and broccolini. We recommend adding only one additional topping, to avoid overloading the thin crust.
Imported mozzarella di Bufala with basil and capicola. We recommend adding only one additional topping, to avoid overloading the thin crust. Suggested topping: garlic.
Mild fontina with earthy mushrooms and herbs. We recommend adding only one additional topping, to avoid overloading the thin crust. Suggested topping: hot sopressata.
Mozzarella, pepperoni, fresh and sun-dried tomatoes and rosemary.
Ricotta, mozzarella, sausage, peppers and lots of garlic.
Fried dough tossed in sugar.
Doughnut stuffed with hazelnut and cocoa.
Half pizza with dates, fontina, honey, walnuts and rosemary.
Lady fingers dipped in espresso and rum, layered with sweet mascarpone cream.
Fried shells with sweet pastry cream and chocolate chips.
Mozzarella, scrambled eggs, pancetta, red onion and parsley.
Mild fontal cheese and capicola with 3 sunny side up eggs.
Eggs poached in tomato sauce with basil and mozzarella.
Fried dough tossed in sugar.
Donut stuffed with chocolate hazelnut spread.
Half pizza with dates, fontina, honey, walnuts and rosemary.
Aranciata Rossa