Large portabella mushrooms char-grilled and filled with roasted peppers and spinach, baked with gorgonzola and a pesto basil cream sauce.
Crispy fried calamari tossed in a sauce of white wine, lemon, hot cherry peppers and olive oil.
Fresh mussels sauteed with garlic, white wine and sweet Italian sausage. Finished with a touch of cream.
Fresh mozzarella with vine-ripened tomatoes and basil, finished with extra virgin olive oil and Sicilian sea salt.
Breaded eggplant rolled with 3 cheeses and roasted peppers and spinach. Baked with cream tomato basil sauce.
Long stem imported roman artichokes marinated in extra virgin olive oil, lemon zest, and fresh herbs, lightly grilled, and garnished with roasted red peppers.
Assorted cured meats, auricchio provolone, imported buffalo mozzarella and marinated vegetables.
Tender artichoke hearts dipped in egg batter and gently pan fried in olive oil, then finished in a zesty wine sauce.
Imported arborio rice stuffed with bolognese and peas or broccoli and cheese. Served with marinara sauce.
Avocado, bacon, corn, tomatoes, cucumbers, egg, mixed greens, grilled chicken, choice of homemade vinaigrette, blue cheese, or balsamic vinaigrette.
Romaine hearts, croutons, fresh grated cheese with our own caesar dressing.
Mixed greens, tomatoes, onions, cucumbers with our homemade vinaigrette or homemade blue cheese dressing.
Mixed greens, grilled chicken, sliced strawberries, pecans, goat cheese and our homemade balsamic vinaigrette.
Freshly made potato gnocchi oven baked with prosciutto, mushrooms, breaded eggplant, and mozzarella cheese, in tomato basil cream sauce.
Your choice of pasta and marinara served with our homemade meatballs.
Freshly made gnocchi tossed with prosciutto, peas, heavy cream, and Romano cheese.
Boneless chicken breast sauteed with lemon cello in a light cream sauce with baby spinach. Tossed with fresh made linguini.
Fresh made linguini tossed in a sauce of San Marzano tomatoes, fresh mozzarella, Parmesan cheese, and fresh basil.
Lobster ravioli stuffed with fresh lobster meat and tossed in a tomato basil cream sauce, topped with additional lobster meat.
Freshly made fettuccine tossed in a long braised ragu of loin beef, pork and veal.
With pesto, fontina cheese, lettuce, and tomatoes.
Prosciutto di parma, fresh mozzarella, basil, roasted peppers, olive oil and seasoning.
Fresh made tossed with sage and broccoli rabe in alfredo sauce.
Veal scaloppini sauteed with capers in a wine lemon sauce.
Boneless chicken sauteed in a garlic wine sauce tossed with broccoli, penne and Romano cheese.
Umbo shrimp sauteed in olive oil and garlic served over linguini.
Chicken scaloppini sauteed with mushrooms in a marsala wine sauce.
Haddock fillet baked with a lemon wine sauced served with baby spinach.
Beef tenderloin grilled and served with roasted red peppers, spinach and prosciutto mashed potatoes.
A fish stew filled with mussels, clams, calamari, shrimp, scallops, haddock, and potatoes, served in light garlic saffron, white wine tomato broth.
Freshly made fettuccine tossed with garlic, assorted mushrooms and sweet Italian sausage in Parmesan cream sauce.
Lobster meat, jumbo shrimp and scallops sauteed with mushrooms, fresh garlic, broccoli, shelled pistachio nuts, Romano cheese, and white wine, tossed with penne pasta.
Fried eggplant coated with seasoned breadcrumbs, layered with marinara, and grana padano, topped with fresh mozzarella and finished in the oven.
Fresh made sweet Italian sausage sauteed with broccoli rabe, shallots and cannellini beans in a garlic wine sauce.
Shrimp, scallops, calamari, clams, and mussels sauteed with a spicy red sauce and tossed with homemade linguini.
Jumbo shrimp gently sauteed in olive oil, butter and garlic served over fresh made linguini pasta in a white wine lemon sauce.
Fresh salmon, pan seared with spicy broccoli of rabe oil and garlic.
Gently sauteed shrimp, scallops, and lobster meat with oven roasted tomatoes, and Romano cheese, tossed with risotto.
Fresh haddock fillet stuffed with breadcrumbs, lobster meat, scallops, shrimp, fresh herbs, and baked with a light cream lemon sauce.
Large sea scallops and haddock fillet oven baked with seasoned lemon, pepper, breadcrumbs, and olive oil, then served over baby spinach and roasted peppers.
Fresh salmon fillet pan seared with capers, roasted peppers and artichoke hearts in a lemon wine sauce.
Boneless chicken breast sauteed in a smooth cream sauce with a hint of roasted garlic, tossed with penne pasta and broccoli.
Sauteed chicken scallops topped with lightly breaded and fried eggplant in a sherry and San Marzano tomato sauce. Baked with mozzarella cheese and finished with pesto oil.
Chicken scallopini an egg batter pan fried with prosciutto and mozzarella cheese in a white wine lemon sauce.
Oven-roasted statler breast of chicken, marinated in extra virgin olive oiland fresh herbs, served with garlic, rosemary and grilled Sicilian lemon vinaigrette over sauteed baby spinach and roasted potatoes.
Boneless chicken fillet gently sauteed with diced onions, hot cherry peppers, roma tomatoes, with a splash of vodka, in a tomato cream sauce tossed with penne pasta.
Statler breast of chicken pan seared with sherry cream sauce, fresh sage, mushrooms, and spinach. Baked with prosciutto di parma and mozzarella. Served with roasted potatoes.
Lightly breaded and pan-fried chicken breast baked with marinara and mozzarella.
Veal rolled with prosciutto, spinach, roasted peppers, and fontina cheese. Slowly simmered in a roasted tomato wine sauce.
Tender veal lightly breaded and pan-fried, baked with marinara sauce and grana padano.
Veal scallopini breaded, pan-fried and topped with a squeeze of fresh lemon, parsley and brown butter sauce over fresh arugula.
Chicken scallopini sauteed with mushrooms in a marsala wine sauce.
Veal scallopini sauteed with mushrooms in a marsala wine sauce.
Veal scallopini sauteed in a lemon caper butter pan sauce.
Veal scallopini sauteed with a classic white wine sage sauce and mushrooms, topped with fontina cheese, and prosciutto, served with spinach and roasted potatoes.
