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fried risotto fritters with proscuitto, peppers & parmesan cheese served with marinara
beef tenderloin slices, dressed with rosemary scented extra virgin olive oil, shaved parmigiana reggiano, baby arugula
fried or grilled served with cocktail sauce
baby octopus, shrimps, scallops & more dressed in a lemon vinaigrette
stuffed with a gaeta olive & asiago cheese farce, citric emulsion
with bruleed Hollandaise Foam
a trio of 3 cheese-filled eggplant, baked in tomato sauce baked in tomato sauce
chef's daily selection
lobster in a cognac tomato lobster sauce
with clams & porcini mushrooms
sun-dried tomatoes, artichokes & eggplant tossed in aglio olio
with vodka tomato sauce
in a spicy romesco sauce with sun-dried tomatoes & chicken
savoy ground meat filled pasta, served with a veal demi - glace
baby octopus, calamari, shrimp, scallops & clams in a spicy tomato sauce
fresh clams with red or white sauce
calamari, shrimp, scallops & whitefish in a citric emulsion
served with cocktail sauce & lemon
served on ice with cocktail & mignotte sauces
served on ice
drizzled with extra virgin olive oil, capers, olives & garlic
shaved sweet onions & roma tomatoes in a red wine vinaigrette
crisp iceberg lettuce with house gorgonzola dressing, diced tomato, onion & pancetta
tomato, onion, cucumbers, caper berries & pecorino romano tossed in an italian balsamic vinaigrette
with your choice of dressing
fried or grilled with cocktail sauce
served with cocktail sauce
served on ice
served on ice with cocktail & mignotte sauces
served in a spicy marinara or white wine sauce
calamari, shrimp, scallops & whitefish with a citric emulsion
a trio of herbed ricotta cheese-filled eggplant rolled & baked with marinara sauce
fried or grilled with cocktail sauce
served with cocktail sauce
served on ice
served on ice with cocktail & mignotte sauces
served in a spicy marinara or white wine sauce
calamari, shrimp, scallops & whitefish with a citric emulsion
a trio of herbed ricotta cheese filled eggplant rolled & baked with marinara sauce
artichoke, spinach & cheese dip served with crispy lavash flatbread
mozzarella with tomato, basil & extra virgin olive oil
minestrone or zuppe del giorno
your choice of dressing
tomato & shaved onion in a red wine vinaigrette
grilled chicken, goat cheese, corn, tomatoes & bacon tossed in a citric vinaigrette
marinated filet with chopped romaine lettuce, blue cheese, green apples, celery, walnuts & grilled tomatoes tossed in a balsamic vinaigrette & balsamic glaze
tender steak filled with proscuitto di parma and spinach braised in traditional ragu
amish chicken sauteed in oregano white wine sauce served with roasted potatoes (allow 30 minutes for preparation)
layers of veal, proscuitto, and sage, served with a port wine reduction and peppercorn demi glace
sauteed and baked with tomato sauce and mozzarella
broiled with onions, mushrooms, peppers and potatoes
layers of eggplant and tomato sauce
homemade lasagna baked with herbed ricotta cheese, italian sausage, mozzarella cheese & marinara sauce
calamari, octopus, shrimp & clams in a spicy marinara sauce
sun dried tomatoes & scallions in a spicy pepper sauce with grilled chicken breast
with vodka sauce
clams & porcini mushrooms
grilled lamb porterhouse with mache, tomato confit, and oregano potatoes
broiled then sauteed in tomato, garlic, and herb sauce
stuffed with proscuitto and fontina cheese
fillet medallions broiled and served with a trio of sauces (gorgonzola cognac sauce, creamy green peppercorn demi-glace, cabermet roasted shallot reduction)
served with panzanella & red pepper aioli
served in a mushroom sauce with mashed potatoes
layers of eggplant baked & served with marinara sauce
a bone in chicken (please allow 30 minutes) served with roasted vesuvio potatoes
served with roasted vesuvio potatoes
chicken cutlets coated in a herbed citric breading & served with a caprese salad
three sicilian marinated chops with porcini mushroom risotto, grilled portabella mushrooms & balsamic glaze
with a napoleon of frico, sauteed spinach, and lobster mashed potatoes
parmesan crusted with a caper burre blanc
with panzanella, red pepper aioli
with julienned vegetables, served in a tomato broth