One pesto ravioli in light Gorgonzola cream sauce paired with a jumbo shrimp sauteed and served with diablo sauce - a perfect marriage.

De-choked, filled with modiga Italian bread crumbs and served in a garlic lemon butter sauce. (siciliano: with prosciutto ham, shrimp and melted provolone cheese).

Olive oil, garlic, fresh Italian herbs and romano cheese.

Cheese, meat or combination served with maggie's sugo.

Calamari dusted with flour and deep fried.

Toasted Italian garlic butter bread.

Mozzarella breaded and deep fried served on a bed of maggie's sugo and topped with romano cheese.

A choice a cheese, meat or a combination of both, breaded, fried and served with maggie's sugo.

Mozzarella breaded and deep fried served on a bed of maggie's sugo and topped with romano cheese.

Fried calamari dusted with seasoned flour, served with maggie's sugo and a side of scampi sauce.

4 pieces of Italian bread, toasted with butter and garlic, topped with cheese.

Two home-made raviolis stuffed with white truffles, porcini mushrooms and ricotta cheese, finished in a butter sage and onion sauce and topped with parmesan cheese.

Tubular pasta filled with beef, chicken, veal and spinach, baked and served in tomato cream sauce.

A fresh artichoke stuffed with Italian bread crumbs and topped with garlic butter.

Sliced salami, capicolla, mortadella, mozzarella, provolone and Asiago, toasted ravioli, fried mozzarella and eggplant, pepperoncinis and olive schiacciare.

Olive oil, garlic, fresh Italian herbs and romano cheese.

One pesto ravioli in light Gorgonzola cream sauce paired with a jumbo shrimp sauteed and served with diablo sauce - a perfect marriage.

Gluten-free, vegetarian. Iceberg and romaine lettuce tossed with crushed artichoke hearts, red onion and pimentos in red wine vinegar and olive oil with parmigiano.

Romaine lettuce with home-made Caesar dressing, parmigiano and croutons.

A wedge of iceberg lettuce with diced tomatoes, Gorgonzola cheese, prosciutto, hard boiled egg, served in a creamy parmesan dressing.

Iceberg and romaine lettuce tossed with salami, provolone cheese, hard boiled eggs, onions, celery, olives, tomatoes, pepperoncini in red wine vinegar and olive oil.

Romaine lettuce tossed with roasted red peppers, red onions and crumbled goat cheese in a light Dijon vinaigrette.

House-made soup.

Gluten-free, vegan, vegetarian. Sicilian style tomato salad with red onions, basil, oregano, olive oil and red wine vinegar.

Fresh spinach, hard boiled eggs, bacon, mushrooms, provolone, croutons and red onions tossed with a lemon vinaigrette.

Beef tenderloin spiedini served in our signature amogio sauce.

Two 4 Ounces beef tenderloin medallions and 2 jumbo shrimp served with sauteed mushrooms, red peppers and basil in white wine lemon butter sauce and topped with provolone cheese.

Two 4 Ounces beef tenderloin medallions lightly breaded, grilled, topped with provolone cheese, sauteed mushrooms and a white wine lemon butter sauce.

8 Ounces grilled filet mignon with sauteed mushrooms, garlic and onions, topped with goat cheese and finished in a spicy cognac cream reduction.

Chicken spiedini in a spicy red diablo sauce.

Chicken spiedini in alfredo sauce, artichoke hearts, fettuccine.

Chicken spiedini in our signature amogio sauce.

Chicken spiedini in a fresh crushed tomato sauce with fresh spinach over angel hair pasta with romano cheese.

Veal sauteed with prosciutto, sage and topped with melted fontina cheese.

Veal spiedini: veal rolled with Genoa salami, fontina cheese, pine nuts, tomatoes, red onions and breadcrumbs grilled and topped with your choice of amogio or marsala sauce with sauteed mushrooms.

Ravioli filled with veal and portabella mushrooms, served with sauteed green peppers, mushrooms, red onions and tomatoes in a light marsala sauce.

Sauteed veal with mushrooms, capers and black olives in a lemon butter sauce.

Breaded and sauteed served in maggie's sugo with melted fontina cheese.

Beef tenderloin tips sauteed with green peppers, mushrooms, tomatoes, garlic and a touch of marsala wine sauce, topped with romano cheese.

Filled with chicken, cheese and prosciutto ham served in a cream sauce with mushrooms and peas.

Angel hair pasta tossed in a fresh crushed tomato sauce with garlic, fresh basil, olive oil topped with romano cheese.

Pasta crepe filled with veal, beef and chicken, served in a tomato cream sauce.

Pasta crepe filled with ricotta cheese and served in a tomato cream sauce.

The roman twins: 1 cannelloni and 1 manicotti in tomato cream sauce.

Your choice of spaghetti, mostaccioli, rigatoni, angel hair or linguine pasta in maggie's sugo.

Filled with meat, cheese or a combination, served in maggie's sugo.

Ziti pasta with fresh broccoli and mushrooms served in a tomato cream sauce.

Pasta sheets layered with ricotta, ground meatballs and Italian sausage in maggie's sugo with provolone cheese.

Fettuccine in alfredo sauce.

Prosciutto ham, peas and mushrooms served in a tomato cream sauce.

Cavatelli shell shaped pasta served in a fresh tomato sauce with sauteed red onions, garlic and fresh mushrooms, finished with romano cheese.

Linguine with zucchini, mushrooms, broccoli and tomatoes and bechamel sauce.

Prosciutto ham, fresh tomatoes, capers, fresh basil, red onions, topped with black pepper and romano cheese served in a light tomato cream sauce.

Clams, shrimp and scallops, served in a light cream béchamel sauce with fresh mushrooms and tomatoes.

Broiled Italian sausage with sauteed onions, green peppers and topped with melted provolone cheese.

Classic Italian steak sandwich.

Salami, capicola, mortadella, provolone cheese, lettuce and olives.

Breaded veal, fried and topped with maggie's sugo and melted provel cheese served on our artisan Italian bread.

Sliced beef served on a hoagie roll, with sauteed green peppers, onions and melted provolone cheese.

Classic Italian meatball sandwich.

Chicken breast grilled and topped with shrimp, crushed tomatoes, spinach, garlic and basil (under 250 calories and 25 carbs).

Grilled chicken breast with parmigiano cheese, prosciutto ham, spinach and artichoke hearts topped with carbonara sauce.

Chicken breast grilled and topped with shrimp, crushed tomatoes, spinach, garlic and basil. (300 calories and 25 carbs, this dish is also gluten-free).

Gluten-free. Grilled chicken breast with parmigiano cheese, prosciutto ham, spinach and artichoke hearts topped with carbonara sauce.

Lightly breaded chicken breast grilled and topped with provolone cheese, sauteed shrimp and a white wine Dijon cream sauce with onions and peas. Served with linguine in olive oil and garlic.

Our signature chicken spiedini topped with amogio, a blend of olive oil, garlic, lemon juice and herbs.

Our signature chicken spiedini served with crushed tomatoes, basil, garlic, spinach and olive oil over angel hair topped with romano cheese.

Our signature chicken spiedini served over fettuccine in our spicy diablo sauce.

Our signature chicken spiedini served over fettuccine with artichoke hearts in alfredo sauce.

Angel hair pasta with chopped clams, shrimp, scallops and calamari in a spicy diablo sauce.

Linguine with clams, shrimp, scallops, tomatoes and mushrooms in a light bechamel sauce.

8 Ounces filet grilled salmon served with cavatelli in tomato cream sauce with clams, sauteed spinach, pesto and toasted pine nuts.

Lightly breaded and grilled tilapia topped with diced tomatoes, capers, oranges, celery, red onions, lemon and olive oil, celery, served with linguine in light tomato sauce.

Lightly breaded jumbo prawns, skewered, grilled and topped with garlic lemon butter sauce, served with linguine in olive oil and garlic.

Ravioli filled with shrimp, scallops and lobster in a sherry wine sauce with roasted tomatoes, peas and fresh herbs, topped with romano cheese.

Grilled veal stuffed with Genoa salami, fontina cheese, pine nuts, tomatoes, red onions and bread crumbs served with your choice of amogio or marsala sauce with sauteed mushrooms.

Grilled tilapia served with diced tomatoes, capers, oranges, celery, lemon and olive oil served with a side of linguini pasta in a light tomato sauce with red pepper and basil.

Eggplant parmigiano. Breaded eggplant, fried, topped with maggie's sugo and fontina cheese.

Lightly breaded shrimp, skewered and grilled topped with a garlic lemon butter sauce, served with linguini in olive oil and garlic.

Lightly breaded chicken breast grilled and topped with provolone cheese, sauteed shrimp and a white wine Dijon cream sauce with onions and peas. Served with linguine in olive oil and garlic.

Beef spiedini with amogio.

Topped with melted provolone cheese and served in maggie's vegetarian sugo.

Salami, capicola, mortadella, mozzarella. Provolone and Asiago cheese, with an olive schiacciare.

Salami, capicola, mortadella, mozzarella. Provolone and Asiago cheese, with an olive schiacciare.

Topped with melted provolone cheese and served in maggie's vegetarian sugo.

Iceberg and romaine lettuce, salami, provel, hardboiled eggs, red onions, celery. Olives, tomatoes. Pepperoncini, tossed with red wine vinegar and olive oil.

Romaine lettuce, red onions and goat cheese, tossed with Dijon vinaigrette and topped with roasted red peppers.

Iceberg, romaine lettuce, pimentos, crushed artichoke hearts. Red onion, red wine vinaigrette and parmigiano.

Romaine lettuce with home-made Caesar dressing and romano.

A wedge of iceberg lettuce with diced tomatoes, Gorgonzola cheese, prosciutto. And hardboiled egg. Served in a creamy parmesan dressing.

Sicilian style tomato salad with red onions, basil, oregano, olive oil and red wine vinaigrette.

Romaine lettuce with home-made Caesar dressing and romano.

Iceberg. Romaine lettuce, pimentos. Crushed artichoke hearts, red onion, red wine vinaigrette and parmigiano.

Prosciutto ham, spinach and artichoke hearts in a n alfredo sauce.

Grilled with parmesan cheese, prosciutto ham. Spinach and artichoke hearts topped with carbonara sauce.

Artichoke hearts, in a creamy alfredo sauce over a bed of gluten-free pasta.

Capers, mushrooms, black olives in a lemon butter sauce.

Topped with crushed tomatoes, spinach, garlic and basil over a bed of gluten-free pasta.

Amogio sauce, a blend of lemon juice, olive oil, garlic and Italian herbs. With a side of gluten-free pasta and vegetarian saugo.

Grilled and topped with shrimp, crushed tomatoes, spinach, garlic and basil.

Grilled and topped with shrimp, crushed tomatoes, spinach, garlic and basil.

Artichoke hearts, in a creamy alfredo sauce over a bed of gluten-free pasta.

Prosciutto ham, spinach and artichoke hearts in a n alfredo sauce.

Capers, mushrooms, black olives in a lemon butter sauce.

Topped with crushed tomatoes, spinach, garlic and basil over a bed of gluten-free pasta.

Amogio sauce, a blend of lemon juice, olive oil, garlic and Italian herbs. With a side of gluten-free pasta and vegetarian saugo.

Grilled with parmesan cheese, prosciutto ham. Spinach and artichoke hearts topped with carbonara sauce.

Two 4 oz beef tenderloin medallions dusted with our gluten-free coating, with amogio.

Beef tenderloin rolled in gluten-free coating topped with our amogio sauce. Served with gluten-free pasta and vegetarian sugo.

Beef tenderloin rolled in gluten-free coating topped with our amogio sauce. Served with gluten-free pasta and vegetarian sugo.

Two 4 oz beef tenderloin medallions dusted with our gluten-free coating, with amogio.

Shrimp dusted in gluten-free coating and served in a lemon butter sauce with a side of gluten-free pasta in olive oil, butter and garlic sauce.

Lightly dusted with gluten-free coating, grilled and topped with tomatoes, capers, oranges, celery, onions, lemon and citrus sauce and served with gluten-free pasta in olive oil and garlic.

Lightly dusted with gluten-free coating, grilled and topped with tomatoes, capers, oranges, celery, onions, lemon and citrus sauce and served with gluten-free pasta in olive oil and garlic.

Shrimp dusted in gluten-free coating and served in a lemon butter sauce with a side of gluten-free pasta in olive oil, butter and garlic sauce.

Gluten-free pasta. Steamed broccoli and sauteed mushrooms in a cheesy tomato sauce.

Gluten-free pasta. Topped with our creamy alfredo sauce.

Gluten-free ravioli studied with ricotta cheese and served with our vegetarian maggie's sugo.

Gluten-free pasta topped with our vegetarian maggie's sugo.

Gluten-free pasta with sauteed mushrooms, red onions, red pepper and garlic in a crushed tomato sauce, topped with romano cheese.

Gluten-free ravioli studied with ricotta cheese and served with our vegetarian maggie's sugo.

Gluten-free pasta. Topped with our creamy alfredo sauce.

Gluten-free pasta. Steamed broccoli and sauteed mushrooms in a cheesy tomato sauce.

Gluten-free pasta topped with our vegetarian maggie's sugo.

Gluten-free pasta with sauteed mushrooms, red onions, red pepper and garlic in a crushed tomato sauce, topped with romano cheese.

Limoncello cake-layered with mascarpone cheese.

Lady fingers soaked in espresso, layered with mascarpone cheese, topped with cocoa powder.

Light pastry shell filled with sweet ricotta, almonds and chocolate chips.

Original Italian tartufo with vanilla bean and chocolate gelato with a cherry and sliced almond in the center, covered with chocolate coating. Served with a shot of decaf espresso on top.

Italian ricotta cheesecake tipped with baby wild strawberries.

We proudly serve belfonte's spumoni ice cream.