Cavatappi

Cheeses, caponata, mixed imported olives and marinated artichoke hearts.

Fresh mozzarella cheese, plum tomatoes and herbs drizzled with extra-virgin olive oil and balsamic vinegar.

Our wood-fired bread grilled and topped three ways: garlic-marinated vegetables, roasted vegetable rataouille or rustic black olives/rosemary tapenade.

Breaded rice balls stuffed with bolognese sauce, green peas and mozzarella cheese then deep-fried and served with marinara sauce.

Calamari rings and shrimp dusted with flour and crisp-fried. Served with homemade tomato sauce.

Half shell top neck clams stuffed with seasoned bread crumbs and baked with white wine, olive oil and lemon juice.

Hot banana pepper stuffed with mild Italian sausage topped with Parmigiano cheese and oven-baked. Served with our homemade tomato sauce.

Crunchy nugget of shredded potato filled with mozzarella cheese.

Sticks of polenta fried until golden-brown accompanied by dipping sauce.

Slow-cooked chicken breast in its broth with seasonal vegetables and pasta.

Homemade recipe of zucchini, potatoes, carrots, celery, beans, tomatoes and ditalini pasta.

Mixed greens with grilled chicken, crunchy pancetta, feta cheese, roasted peppers, onions, celery, cherry tomatoes, black olives and herbs with our vinaigrette.

Mixed greens with red and golden beets, goat cheese, red onions and chiffonade of fresh basil in a Dijon vinaigrette dressing.

Greens, arugula, pears, Gorgonzola cheese and walnuts finished with balsamic vinegar and black pepper.

Greens, fresh tomatoes and our house vinaigrette.

Sauteed wild mushrooms and herbs drizzled with black truffle oil.

Asparagus with shrimp and saffron.

Corkscrew pasta tossed with red wine-infused sausage ragu.

Linguine pasta sauteed with mussels, clams, shrimp and calamari in a white wine marinara sauce.

Ear-shaped pasta sauteed with broccoli, cauliflower and shrimp in a garlic olive oil white wine sauce. A bit spicy.

Layers of homemade pasta, cream sauce, ragu and mozzarella cheese oven-baked until golden and bubbly.

Homemade veal-filled pasta pillows tossed with asparagus, dried tomatoes, black olives, mushrooms, sausage and touch of cream.

Homemade potato dumplings in a fontina cheese fondue.

With choice of sauce.

With choice of sauce.

Rump roast marinated for three days in barolo wine then braised. Served with creamy yellow polenta.

Rolled Italian sausage grilled and accompanied by sauteed peppers.

Cornish hen flattened and grilled with white wine sauce. Served with garlic-roasted potatoes and olives.

Tenderloin steak breaded and topped with prosciutto and fontina cheese baked in the oven. Served with marinara sauce.

Chicken breast sauteed with artichoke hearts, capers and roasted potatoes in a shallot butter sauce.

Beef medallions in a wild mushroom sauce. Served with potatoes and asparagus.

Boneless pork loin in an herbed-cheese crust. Served with sauteed balsamic vegetables.

Fillet of wild salmon oven-roasted. Served with sauteed spinach, lemon Parmigiano fondue and homemade crispy potatoes.

Tomato-basil sauce and fresh mozzarella cheese.

Fresh mozzarella cheese, sauteed spinach, roasted garlic and creamy fontina cheese.

Fresh mozzarella, Gorgonzola and fontina cheeses finished with prosciutto crudo di Parma and Parmigano cheese.

Tomato-basil sauce, fresh mozzarella cheese, prosciutto cotto di Parma, mushrooms, black olives, artichoke hearts and spicy Italian salami.

Tomato-basil sauce, fresh mozzarella, fontina, Gorgonzola and Parmigiano-Reggiano cheeses.

Tomato-basil sauce, fresh mozzarella cheese and Italian sausage.

Tomato-basil sauce, fresh mozzarella cheese, grilled vegetables and roasted garlic.

Tomato-basil sauce, fresh mozzarella cheese, spicy Italian salami, Italian sausage and sauteed onions.

Side of spaghetti with marinara or meat sauce.

Side of grilled boneless chicken breast.

Side of our roasted potatoes.

Side of sauteed garlic-spinach.

Side of homemade Italian sausage.