Topped with a garlic aioli sauce and served with a tomato basil chutney.
Grilled vegetable ravioli topped with EVOO, gorgonzola, portabellas, walnutsand shaved Parmesan.
Roasted beets tossed with arugula, goat cheese and raspberry vinaigrette topped with crushed pistachios.
Mixed with spinach, pancetta and seasoned bread crumbs.
Thin slices of raw beef topped with shaved Parmesan, EVOO, capersand cracked pepper.
Fried eggplant layered with homemade pesto, fresh mozzarella and tomato drizzled with basil olive oil.
Italian sausage, spinach, sun-dried tomatoes and artichoke hearts baked with savory cheeses and served with toasted pita bread.
Served with a light tomato sauce and pesto mayo.
Fresh mozzarella and tomato tossed with arugula, basil, garlic, parsleyand olive oil topped with Parmesan cheese and served on toasted Italian bread.
Sauteed in a white wine garlic cream sauce.
Mixed greens with walnuts, sun-dried tomatoes, portabellas, roma tomatoes, artichokes and feta tossed in our balsamic vinaigrette.
Fresh mozzarella and vine ripened tomatoes topped with basil.
Mixed greens with blueberries, pears, candied pecansand gorgonzola tossed in our blueberry vinaigrette.
Romaine lettuce tossed in our caesar dressing with fresh baked garlic herb croutons.
Mixed greens with pumpkin seeds and sun-dried cranberries tossed in our homemade pumpkin vinaigrette and topped with a warm walnut encrusted goat cheese.
Iceberg lettuce topped with crumbled gorgonzola, crispy pancetta and tomatoes finished in our homemade gorgonzola dressing.
Mixed greens with fresh tomato, carrots, mushroomsand feta served with choice of dressing.
Beef, veal and Italian sausage simmered with white wine and beef stock over rigatoni.
Tossed in a light marinara cream sauce with peas, garlic and white wine served over bucatini pasta.
Homemade.
Pauls secret meatball recipe in our homemade marinara over linguine.
Seared scallops served over a wild mushroom risotto and finished in a mushroom broth.
Cheese filled tortellini tossed in our carbonara sauce topped with grilled chicken breast.
Pasta with a white clam sauce.
Sauteed shrimp and Italian sausage in a zesty tomato cream sauce with penne.
Sauteed chicken breast with cannellini beans, portabellas and sun-dried tomatoes finished in a garlic white wine sauce with penne.
Gnocchi tossed with braised short ribs, carrots, tomatoes, garlicand white wine finished in veal stock.
Sauteed with mushrooms in our marsala wine sauce served with spinach fettuccine alfredo.
Served with linguine.
Chicken breast layered with broccoli, prosciutto and provolone in a light lemon cream sauce with spinach fettuccine alfredo.
Grilled then finished in our marinara with capers, oregano, garlic and white wine served over capellini pasta.
Sauteed in a lemon butter sauce served with spinach fettuccine alfredo.
Chicken breast stuffed with gorgonzola, mozzarella, provoloneand Parmesan cheese finished in a sherry cream sauce over spinach fettuccine.
Stuffed with prosciutto, provolone, mozzarellaand fontina cheese, lightly breaded and pan-fried served over spinach fettuccine alfredo.
Lightly breaded chicken breast layered with prosciutto, spinach, shrimpand mozzarella finished in a spicy cream sauce over spinach fettuccin.
Grilled beef loin finished in a peppercorn cream sauce served with our shoestring frie.
Sauteed in a light lemon butter sauce layered with prosciutto and provolone served with spinach fettuccine alfredo.
Sauteed chicken breast in a wild mushroom and rosemary cream sauce over spinach fettuccine.
Braised veal served with our homemade spinach fettuccine alfredo.
Lightly breaded chicken breast stuffed with spinach, mascarpone and mozzarella cheeses and finished with our marinara served over spinach fettuccine alfredo.
Duck simmered with red wine, fresh herbs and sun-dried cranberries served over pappardelle pasta topped with shaved Parmesan and walnuts.