Ferd Grisanti

a tasty variety of Italian meats and cheese with olives and peppers and marinated artichoke hoorts

our own marinade including olive oil, garlic and wine

a selection of Italian cheeses with olives and peppers

sliced, breaded eggplant prepared in the sore manner as our veal parmesan

chef's soup of the day

a light, flavorful broth with chunks of chicken and pasta

mixture ravioli served in a rich chicken broth

crunchy on the outside, melted cheese in the middle, the perfect match for our marinara

fresh, peeled garlic drizzled with pure olive oil and roasted in a poper bag, served with fresh bread and crumbled bleu cheese delicious

sliced tomatoes and onions in season

salad included with serando pintto

made with pasteuized egg beaters

made with pasteuized egg beaters

made with pasteuized egg beaters

fettuccine tossed with a refreshing blend of sweet basil, olive oil, garlic, almonds and cheese, then simmered in cream and topped with pine nuts

preppared in the same manner as alfredo's in rome, fettuccine tossed with cream, grasted cheese and just a touch of white pepper

our sadellini prepared with rich cream, mushrooms, a hint of prosciutto ham and tomato

we use fresh ground beef, plump tomatoes and fresh vegetables simmered with garlic, olive oil and spices to produce this rich sauce

we use fresh ground pork and add a touch of garlic and spice to produce, this savory sausage

those meat balls are made with a touch of cheese, parsley and some spices

simple, yet elegant, this sauce is made with plump tomatoes, onions, garlic and olive oil

fresh mushrooms sauteed in butter, olive oil, garlic, salt, pepper and red wine

tubular pasta filled with our fresh beef, veal and sausage dressing, then baked in our delicious cream and cheese sauce, suggested wines: pinot grigio, orvielo

chunts of tender chicken breast sauteed with onion, basil, mushrooms, asiago cheese and cream sauce, then tossed with pasta, suggested wines: gavi, franscli, sauvignon blanc

tender chunks of chicken breast simmered with fresh seasonal vegetables, barmed with white wine then reduced with chicken broth, tossed with pasta, suggested wines: sauvignon blanc, orvielo, vaignier

layers of pasta with our special cheese and meat sauces, topped with mozzarella cheese

layers of pasta with our special cheese and meat sauces, topped with mozzarella cheese

layers of pasta with ricotto cheese, spinach, fennel and marinara sauce, topped with mozzarella cheese

tubular pasta filled with a combination of ricotta, asiago and mozzarella cheeses along with mushrooms and almonds, then baked in a marinara sauce

packets of dough filled with fresh beef and veal dressing, topped with our meat sauce

packets of dough filled with fresh beef and veal dressing, topped with our meat sauce

pockets of dough filled with a blend of ricotta and asiago cheeses, topped with marinara sauce

pockets of dough filled with a blend of ricotta and asiago cheeses, topped with marinara sauce

this clam sauce is prepared with olive oil, parsley and delicious white clams in natural juices, for on exciting difference, ask for a spoanful of marinara to add to this dish

fettuccine tossed with a sauce of cream, proscuitto, ham, parsley, mushrooms and cheese

fettuccine tossed with a sauce of cream, proscuitto, ham, parsley, mushrooms and cheese

cheese three of the following: connelloni, manicotti, pesto alla genovese, beef ravioli or cheese rovioli

plumps shrimp sauteed in garlic butter with fresh mushrooms and flamed in white wine, then tossed with linguine and our marvelaus marinara sauce of cream, with cream, formerly called scampi verona

plump shrimp, scallops and clams sauteed in garlic butter with fresh mushrooms, flomed in white wine, then tossed with linguine and your choice of either, marinara sauce or cream

tender breaded veal, sauteed in olive oil, covered with marinara sauce, and cheese, baked to perfection

tender breaded veal, sauteed in olive oil, covered with marinara sauce, and cheese, baked to perfection

tender escalopes of veal lightly dusted with llour then sauteed in garlic butter, white wine and lemon sauce

tender escolopes of veal lightly dusted with flour then sauteed in garlic butter, marsala wine and mushrooms

tender veal blanketed ground ham and cheese then breaded and sauteed, topped with our delicious cream and cheese sauce

lean filet of beef tenderloin stuffed with prosciuta ham and provolone cheese and grilled to order, saltimbocca literaly means "jump in the mouth" served with a delicate sauce of mushrooms and red wine

8 oz, this tender ribeye is prepared in the same manner as in florence, Italy, seasoned with spices to enhance the natural goodness then charbroiled over open rome to seal in the flavor of this choice piece of beef

exceptionally lean and flavorful, this 6 oz, tenderlion filet is charbroiled and seasoned with spices to enhance the natural goodness, fork tender

tender, breaded breasts of chicken, sauteed in olive oil then baked in our cream and cheese sauce

tender, breaded breasts of chicken, sauteed in olive oil then baked in our cream and cheese sauce

fresh breasls of chicken marinated in pure imported olive oil with a touch of white wine and garlic, then chrgriled fantaslico

tender breasls of chicken, marinated then chargriled and layered with presciutto ham, provolone cheese and topped with mushrooms sauteed in red wine

tender breasls of chicken, breaded and sauteed in olive oil, covered with marinara sauca and cheese, then baked urlil deleclable

tender breasls of chicken, lightly dusted with flour then sauteed in garlic butter, marsala wine and mushrooms

fresh salmon filet marinated in olive oil, white wine and garlic, then grilled and topped with orange chipolte papper gloze, slightly sweet and spicy hot

sliced, breaded eggplant, sauteed in olive oil, covered with marinara sauce and mozzarella, then baked to perfection