Sliced eggplant stuffed with a fresh ricotta mix before rolled and baked with mozzarella cheese and marinara sauce.

Fresh diced roma tomatoes mixed with basil pesto and grated Parmesan cheese served on a toasted onion focaccia with melted mozzarella.

Fresh zucchini strips and mozzarella slices that are hand rolled, batter dippedand breaded, before fried golden brown.

Baked 6 oz chicken breast stuffed with fig and feta cheese wrapped in Parma prosciutto. Served on a layer of cream sauce drizzled with a fig glaze.

Artichoke hearts sauteed in a lemon, garlic white wine sauce and baked with mozzarella cheese. Served over baby greens.

Mussels sauteed in choice of a San Marzano fra diavolo sauce or a lemon white wine sauce.

Extra-large homemade meatball baked Parmigiana style.

Parma prosciutto, soppressata, provolone cheese, fresh mozzarella, artichoke hearts, roasted red peppers, vinegar peppers and black and green olives.

Jumbo shrimp and sea scallops sauteed in a scampi sauce with fresh roma tomatoes and served with garlic bread wedge.

Grilled green zucchini topped and baked with prosciutto and fresh mozzarella.

Two golden, crispy, fried, homemade risotto balls filled with ingredients. Fillings and sauces change regularly.

Six large chicken wingettes and drumettes marinated in a homemade sauce with a touch of garlic and spiciness.

Large mushroom caps filled with a homemade ritz cracker and mushroom stuffing.

Large ravioli stuffed with 100% real lobster and served in a lobster and baby spinach cream sauce.

Beef short ribs slow cooked in a cabernet demi-glace served Parmesan and mushroom risotto.

Fresh Atlantic haddock topped with gulf shrimp, scallops or both. Topped with ritz crackers and baked golden brown. Served with your choice of pasta, broccoli, roasted potatoes, or asparagus.

Fresh Atlantic haddock topped with gulf shrimp, scallops or both. Topped with ritz crackers and baked golden brown. Served with your choice of pasta, broccoli, roasted potatoes, or asparagus.

Served with our signature balsamic-vanilla port wine reduction sauce.

Served with our signature balsamic-vanilla bean port wine reduction sauce.

Sliced zucchini, eggplant, broccoli, baby spinach, mushrooms, red peppers and shallots lightly sauteed and folded into Parmesan risotto.

Fresh ricotta gnocchi tossed in a marina sauce with fresh ricotta cheese, fresh basil, extra virgin olive oil and Romano cheese before baking it with fresh mozzarella.

Fresh, jumbo raviolis stuffed with an assortment of imported cheeses. Tossed with a San Marzano tomato sauce.

Chicken, veal and shrimp sauteed in a white wine sauce with red roasted peppers, sliced cherry peppers and rosemary. Served over fresh fusilli.

Large ravioli stuffed with 100% real lobster and served in a lobster and baby spinach cream sauce.

Fresh tri-colored tortellini tossed in a port wine, basil cream sauce then baked with mozzarella cheese

Beef short ribs slow cooked in a cabernet demi-glace served Parmesan and mushroom risotto.

Fresh egg fettuccine tossed with our homemade alfredo sauce, dash of fresh parsley and Parmesan cheese.

Breaded, baked chicken breast stuffed with prosciutto, mozzarellaand a pesto of sun-dried tomatoes, basil and garlic. Served in a red sauce or sauce of port wine cream and sliced mushrooms over pasta.

Skinless, battered eggplant baked with tomato sauce, mozzarella cheese and Parmesan cheese. Served with choice of pasta.

Fresh fettuccine and grilled chicken tossed in a creamy pesto sauce of fresh basil, toasted pine nutsand garlic.

Two, 8 Ounces marinated chicken breast served on a bed on arugula tossed with crumbled feta cheese, fresh raspberries, candied walnutsand homemade raspberry balsamic dressing.

Pan seared chicken medallions served in a pink vodka sauce and tossed with fresh pappardelle pasta.

Slow braised beef and pork in a savory cabernet demi-glace. Tossed with fresh pappardelle pasta and a touch of plum tomato sauce.

Lightly seasoned grilled chicken, fresh mushrooms and chopped asparagus folded into Parmesan risotto.

Fresh Atlantic haddock topped with gulf shrimp, scallops or both. Topped with ritz crackers and baked golden brown. Served with your choice of pasta, broccoli, roasted potatoes, or asparagus.

Served with our signature balsamic-vanilla bean port wine reduction sauce.

5 extra-large pan seared sea scallops served over a bed of savory risotto made with mushrooms, Parmesan, shallotsand finely chopped prosciutto. Drizzled with a balsamic reduction sauce.

Haddock, grilled swordfish, sea bass, scallops, shrimp, littlenecksand mussels served in your choice of a of a wine lemon sauce, or a red fra diavolo. Served over pasta

Scallops and shrimp sauteed in a spicy white zinfandel lemon sauce with fire roasted peppers, sliced cherry peppers and baby spinach. Served over pasta.

Served over vinegar peppers, potatoes and onions in a garlic white wine sauce.

7 Ounces of Maine lobster meat including tails, knuckles and claws mixed with a buttery ritz crackers crumb stuffing and baked golden brown. Served with your choice of pasta, broccoli, roasted potatoes, asparagus or Parmesan spinach risotto.

Topped with caramelized onions.

Fresh gulf shrimp sauteed in a lemon, garlic, white wine sauce with fresh plum tomatoes over choice of pasta.

Baked chilean sea bass served over sauteed asparagus in a creamy brandy Dijon sauce.

Gulf shrimp sauteed with sliced hot cherry peppers in a plum tomato sauce over pasta.

Fresh Atlantic haddock served with artichoke hearts, capers, flaked red pepper, black olives, simmered in a plum tomato sauce. Served with pasta.

5 extra-large pan seared sea scallops served over a bed of savory risotto made with mushrooms, Parmesan, shallotsand finely chopped prosciutto. Drizzled with a balsamic reduction sauce.

Fresh Atlantic haddock topped with gulf shrimp, scallops or both. Topped with ritz crackers and baked golden brown. Served with your choice of pasta, broccoli, roasted potatoes, or asparagus.

Served with our signature balsamic-vanilla port wine reduction sauce.

Center cut stuffed with prosciutto, fire roasted peppers, baby spinach and mozzarella cheese.

Fresh littlenecks and minced clams sauteed in your choice of a white wine sauce or red sauce.

Light vanilla cake soaked with lemon syrup and layered with a delicious lemon and mascarpone cream in between.

Lady fingers soaked with coffee liqueur and layered with fresh, sweet mascarpone cheese, sprayed with dark cocoa

Delicious, creamy ricotta and chocolate chip filling is surrounded by triangular powdered sugared cannoli.

A silken smooth yet refreshingly light white chocolate cheese all a-swirl with vibrant red raspberry.

Dense chocolate fudge cake topped with dark bittersweet european chocolate and intense chocolate fudge.

Light, but buttery, vanilla-flecked pudding cake holds waves of rich caramel cake with a salted caramel crunch layer and a creamy custard finished layer of caramel.

Grilled green zucchini topped and baked with prosciutto and fresh mozzarella

Fresh tri-colored tortellini sauteed in a port wine basil cream sauce, baked with mozzarella cheese.

Mussels sauteed in a lemon white wine sauce or a San Marzano fra diavolo sauce.

Sliced tomatoes lightly sauteed, basil, red onionsand extra virgin olive oil. Topped with shaved parm and fresh mozzarella

Fresh ricotta gnocchi sauteed with garlic and extra virgin olive oil. Tossed with grated Romano and shaved Parmesan.

Artichoke hearts sauteed in a lemon and garlic white wine sauce. Baked with mozzarella cheese. Served over baby greens.

Fresh cut strips of zucchini are hand rolled in mozzarella cheese and breaded and deep fried golden brown.

Fresh diced roma tomatoes tossed with basil pesto and grated Parmesan served atop a toasted onion focaccia with mozzarella cheese.

Extra-large, homemade meatball baked Parmigiana style.

Fresh, jumbo 6 cheese ravioli tossed with a cheesy San Marzano tomato sauce.

Eggplant sliced, rolled and stuffed with a delicious ricotta filling and baked with marinara sauce and melted mozzarella.

Boneless breast of chicken sauteed in a white wine lemon sauce with garlic, artichoke heartsand capers over pasta.

Two golden, crispy, fried, homemade risotto balls mixed with fresh ingredients that change weekly. Served in a pink sauce.

Large mushroom caps stuffed with homemade mushroom stuffing and baked golden brown

Boneless chicken breast sauteed with mushrooms, prosciuttoand marsala wine over pasta.

Jumbo shrimp and scallops sauteed in a scampi sauce with fresh tomatoes. Served with toasted garlic bread.

Baked 6 ounce chicken breast stuffed with fig and feta cheese, wrapped in parma prosciutto. Served on a light layer of cream sauce drizzled with fig glaze.

6 chicken wingette and drumette tossed in a homemade with a touch of garlic and spiciness.

Parma prosciutto, sopressata, provolone cheese, fresh mozzarella, artichoke hearts, roasted red peppers, vinegar peppers and black and green olives. Drizzled with EVOO.

Broccoli florets sauteed in your choice of either a garlic and white wine sauce or alfredo sauce.

Fresh green peppers, onionsand mushrooms sauteed in a plum tomato sauce

Plum tomato sauce and mozzarella baked and topped with shaved parmesan cheese.

Fresh mushrooms and prosciutto sauteed with marsala wine.

Fire Roasted peppers, red onionsand green bell peppers sauteed in a marsala wine sauce. Finished with grated Romano cheese and topped with shaved Parmesan.

Fresh sage and mushrooms sauteed in a marsala wine sauce and then baked with prosciutto and fresh mozzarella.

Artichokes and capers sauteed in a lemon white wine lemon sauce.

Fresh mushrooms and capers sauteed in a lemon white wine sauce.

Baby spinach, mushroom and hot cherry peppers sauteed in a white wine lemon sauce.