Lightly breaded flash fried calamari served with spicy tomato sauce.
Baked mussels served in a zesty garlic wine sauce with a splash of our marinara.
Toasted Italian garlic bread topped with freshly chopped tomato, onion, basiland Italian herbs.
Sauteed shrimp with garlic and crushed red pepper served with sauteed spring vegetables in a pesto sauce.
Spicy. Crab stuffed ravioli tossed in a lightly buttered cream sauce on a bed of field greens.
Mixed field greens tossed with olive oil and red wine vinaigrette.
Crisp spinach, mixed field greens, beets, gorgonzola cheese, caramelized pecans tossed in a balsamic vinaigrette.
Romaine and croutons tossed in our house caesar dressing. Finished with freshly grated Parmesan cheese.
Ripe tomatoes topped with fresh mozzarella cheese, basil, purple onionand kalamata olives. Drizzled with balsamic dressing.
Chicken stuffed half-moon shaped ravioli, Portobello mushrooms, basil, marinara, served in a brandy tomato cream sauce.
Rigatoni pasta tossed with our spicy tomato sauce with homemade Italian sausage, peas and a touch of cream.
Fettuccini pasta tossed with grilled chicken breast, garlic and broccoli in our house alfredo sauce.
Rigatoni pasta with shrimp, sundried tomatoes, roasted pecans and rich goat cheese in our pesto cream sauce.
Eggplant lightly breaded and pan fried, topped with tomato sauce and mozzarella cheese. Served with spaghetti marinara.
Spicy. Spaghetti with shrimp, calamari, scallopsand black mussels in fresh marinara sauce with a touch of red pepper.
Mushroom marsala with a touch of cream and spring vegetables.
Ricotta cheese stuffed tortellini tossed with sweet peas, prosciutto ham, mushrooms, onionsand cream.
Ribeye, hand-cut by Chef Tony, topped with a white wine and gorgonzola cheese sauce. Served with roasted vegetables and mashed potatoes.
Pan seared center cut filet mignon crusted with gorgonzola cheese. Topped with porcini, mixed mushrooms and a garlic white wine butter sauce. Served on a bed of Parmesan cheese risotto.
Hand cut grilled filet topped with Parmesan and a butter sage sauce, served with roasted potatoes and steamed broccoli.
Marinated chicken breast, prosciutto sauteed with a veal lemon glaze, served with mashed potatoes and mixed vegetables.
Thinly prepared chicken breast, lightly breaded, and flash fried, topped with our tomato basil sauce, melted mozzarella and Parmesan cheese. Served with spaghetti marinara.
Marinated chicken breast sauteed with marsala wine and fresh mushrooms. Served with homemade mashed potatoes.
Marinated chicken breast sauteed in a balsamic vinegar reduction. Topped with melted fontina cheese and diced tomatoes. Served with homemade mashed potatoes and sauteed spinach.
Grilled rack of lamb. Topped with sauteed mixed mushrooms in a sherry wine reduction sauce. Served with roasted potatoes and spinach.
Pan seared center cut filet in a port wine reduction sauce. Served with homemade mashed potatoes, sauteed spinach and garnished with sauteed shrimp.
Jumbo shrimp, jumbo scallops and mixed mushrooms in a garlic white wine lemon herb sauce and garnished with diced tomatoes.
Sauteed salmon with kalamata olives, capers, fresh basil, diced tomatoes, white wine and a splash of marinara. Served with sauteed spinach and ravioli.
Spicy. Lobster ravioli tossed with sautéed shrimp in a spicy marinara with a touch of cream.