Fresh clams and pomodoro simmered with white wine, basil, oregano and garlic.
Littleneck clams, baked on the half shell with olive oil, garlic and breadcrumbs in a lemon sauce.
Fresh Maine mussels simmered in white wine, garlic and basil in a white or red sauce.
Fresh mozzarella layered with Italian bread lightly battered in egg and serve with marinara sauce.
Eggplant rolled with thinly sliced peppers, ricotta, fresh plum tomatoes served in a bechamel sauce.
Fresh mozzarella layered with Italian bread lightly battered in egg and serve with marinara sauce.
Broiled shrimp with a light bread crumb topping in our chef's sauce.
Arugula, endive and radicchio with walnuts in a champagne vinaigrette.
Romaine lettuce with a classic Caesar salad dressing, prepared for two.
Fresh mixed greens with tomato and kalamata olives in a balsamic vinaigrette.
Meat stuffed pasta in a home-made chicken broth with herbs.
White beans, prosciutto, onions and pasta in a home-made chicken broth.
Mixed vegetable soup with spinach and beans.
Clams sauteed with garlic, basil oregano and shallots with a touch of tomato sauce.
Sauteed fresh eggplant, plum tomatoes, fresh basil with roasted garlic.
Sauteed shrimp, clams and calamari served in a red or white sauce.
Sauteed sweet peppers, mushrooms and shrimp in a pink vodka sauce.
Sauteed hot cherry peppers, garlic, shallots, fresh basil and ricotta in a touch of plum tomato sauce.
Jumbo shrimp sauteed with pistachios, apricots and sun-dried tomatoes in a white wine and lemon sauce.
Sauteed shrimp with garlic, basil and hot peppers in a plum tomato sauce served over capellini.
Fresh filet of salmon sauteed with an aged balsamic vinegar reduction, finished with a hint of cream.
Fresh striped bass served with clams and mussels in a white wine and tomato sauce.
Grilled chicken sauteed with artichokes, onions, potatoes, peppers and garlic.
Pan seared chicken breast with spinach, prosciutto and provolone in a white wine and sauce.
Boneless chicken sauteed with Italian sausage and shitake mushrooms in a white wine and lemon sauce with a touch of tomato.
Breast of chicken with mushrooms, sliced tomatoes and kalamata olives in a brandy Dijon sauce.
Breaded chicken breast topped with a plum tomato sauce and mozzarella.
Veal scaloppini with mushrooms, asparagus and onions in a marsala wine sauce.
Veal chop breaded and roasted with plum tomatoes topped with mozzarella.
Veal scaloppini sauteed with chopped tomato and capers in a white wine and butter sauce.
Veal cutlet stuffed with prosciutto and fontina with a rosemary and mustard sauce.
Veal scaloppini sauteed with ham and roasted peppers, topped with Gorgonzola and a touch of marinara sauce.
Grilled filet mignon topped with blue cheese and seasoned bread crumbs in a red wine sauce.
