Freselle bread with fresh diced tomatoes, basil, garlic, red onions, extra virgin olive oil, and Parmesan cheese.

Wrapped with prosciutto and grilled. Served with fresh tomatoes and basil oil.

Fresh calamari dipped in our own batter and fried golden brown. Served with lemon and marinara sauce.

Fresh calamari lightly fried and tossed with garlic, banana peppers, cherry tomatoes, white wine, and butter.

Clams on the half shell and stuffed with bacon, onions, peppers, garlic, lemon, and white wine with a crumb topping.

Sauteed with garlic, capers, and basil.

Sauteed with garlic, capers, and basil.

Grilled marinated portabella mushroom stuffed with spicy sausage stuffing and topped with melted Asiago cheese.

Broccoli rapidly sauteed with sweet sausage and extra virgin olive oil and fresh lemon.

Sauteed shrimp with capers, roasted red peppers, and basil in a light grand marnier sauce.

Artichoke hearts dipped in egg batter and lightly fried and finished in a lemon, white wine, and butter sauce.

Lightly fried whole milk mozzarella topped with spicy marinara sauce.

Serves up to 2. Salmon stuffed with red roasted peppers, spinach, and Asiago along with scallops wrapped with prosciutto.

Tomatoes, mushrooms, red onions, black olives, pancetta, and red roasted peppers topped with balsamic lemon vinaigrette.

Romaine hearts, croutons, Parmesan cheese, and Caesar dressing.

Shrimp, mussels, clams, calamari, and scallops marinated in lemon and extra virgin olive oil. Served with mixed greens.

Fresh tomato slices with fresh mozzarella and basil drizzled with olive oil and fresh garlic.

Filet mignon stuffed with prosciutto di parma and fresh mozzarella di bufala and topped with a mushroom port wine sauce.

Grilled 8 oz. filet mignon topped with a jumbo shrimp and finished with balsamic vinaigrette.

8 oz filet mignon stuffed with Gorgonzola, topped with lump crab meat, and finished with a light balsamic reduction.

Medallions of filet mignon with garlic, basil, sun-dried tomatoes, and melted Gorgonzola.

8 oz. filet mignon grilled to perfection with a sweet mushroom Marsala sauce.

Pan-seared 14 oz. peppercorn encrusted ribeye finished with a roasted garlic portobello demiglaze.

Grilled 14 oz. steak with rosemary mushroom demiglaze.

Veal, chicken, and sausage sauteed in a mushroom Marsala sauce.

Costatelle Napoletana. 14 oz. bone-in pork chop stuffed with spinach, roasted red peppers, and Asiago cheese stuffing and finished in a white wine sauce.

Sauteed breast of chicken with garlic, shallots, and basil in a sweet mushroom Marsala sauce.

Pan sauteed breast of chicken with artichoke hearts, prosciutto, mushrooms, and sun-dried tomatoes and finished in a cognac sauce.

Lightly fried in egg batter and finished in a lemon white wine sauce with prosciutto.

Pan-sauteed with garlic, shallots, portabella mushroom, and capers in a fresh plum tomato sauce.

Pan-sauteed breast of chicken with mushrooms, sun-dried tomatoes, garlic, shallots, and fresh tomatoes in a balsamic brown sauce.

Spinach, mozzarella, red peppers, and herbs in a white wine lemon sauce.

Pan-sauteed breast of chicken with mushrooms, garlic, and basil and stuffed with mozzarella and prosciutto and finished with a touch of lemon.

Pan-seared chicken breast topped with melted mozzarella and prosciutto finished with a white wine sage sauce.

Pan-sauteed swordfish with capers, olives, spinach, artichokes, and sun-dried tomatoes in a white wine sauce with a touch of plum tomatoes.

Clams, mussels, scallops, calamari, and shrimp in a red or white fish sauce.

Clams sauteed with capers, basil, and garlic in a red or white sauce.

Marinated grilled salmon with garlic, white wine, lemon, and basil.

Fresh mussels and grilled salmon with spinach and tossed in a cream sauce and served over fettuccine.

Jumbo shrimp lightly fried and finished in a lemon white wine butter sauce with spinach.

Blackened tender sea scallops served over a bed of risotto with roasted red peppers and drizzled with pesto oil.

Veal medallions lightly egg battered, sauteed, and finished in a lemon white wine sauce with prosciutto.

Veal sauteed with shrimp, roasted red peppers, and fresh spinach in a Gorgonzola sauce.

Sauteed veal with basil, garlic, and shallots in a sweet mushroom Marsala sauce.

Veal cutlets stuffed with spinach, peppers, and ricotta and topped with a Marsala port wine cream sauce.

Veal medallions layered with sliced eggplant, fresh mozzarella, and ricotta cheese in a roasted garlic tomato sauce.

14 oz. veal chop grilled to perfection and topped with a port wine mushroom reduction.

Sausage and prosciutto, garlic, shallots, and red onion in a pink vodka sauce.

Julienne chicken, roasted red peppers, mushrooms, and broccoli florets.

Sauteed prosciutto, pancetta, and shallots tossed with a Romano cheese egg sauce.

Olives, capers, onions, and fresh parsley in a plum tomato sauce.

Beef tenderloin tips with onions, mushrooms, peppers, and rosemary simmered in a red wine sauce.

Sauteed chicken, sausage, garlic, and shallots in a sun-dried tomato and black olive pesto cream sauce.

Sauteed broccoli rabe and fresh tomato and a hint of cream.

Fettuccine and broccoli tossed in a Parmigiano and Romano cheese sauce.

Beef tenderloin tips sauteed with mushrooms, onions, and peppers in a fresh plum tomato sauce.

Spinach and squash sauteed with shallots in a cream sauce and garnished with fresh cracked black peppercorns or sauteed sausage, onion, garlic, and basil served with a pink vodka sauce.

Stuffed with wild mushrooms and finished in a red wine sauce.

Your choice of ziti or orecchiette served with sauteed sausage, onion, garlic, and tomatoes finished in a red wine sauce.

Layered pasta with ricotta, zucchini, yellow squash, mushrooms, roasted red peppers, and eggplant with light white cheese sauce.

Onions, peppers, and mushrooms sauteed in a spicy tomato basil sauce.

Penne pasta baked with ricotta, basil, and sausage. Served with marinara sauce and topped with melted mozzarella cheese.

Roasted peppers, mushrooms, broccoli, squash, onions, spinach, and sun-dried tomatoes tossed with penne.