Lightly fried, spicy tomato sauce, pesto aioli.

Steamed mussels with choice of marinara sauce or garlic white wine sauce.

Mussels and little neck clams with fresh tomato in a garlic white wine sauce.

Jumbo shrimp wrapped with crispy pancetta, served with a mustard creme sauce.

Served with basil pesto and Gorgonzola sauce.

Cannellini beans sauteed with broccoli rabe and spicy Italian sausage.

Jam and sea salt, served with grilled table bread.

Fresh, homemade mozzarella, tomato and fresh basil, prosciutto, soppressata, hot soppressata, roasted peppers, sun-dried tomatoes, marinated artichokes, mixed olives, Gorgonzola and sharp provolone.

Fried calamari, shrimp pancetta, eggplant Romano, broccoli rabe saute.

Roasted and stuffed with fennel sausage finished, with garlic white wine sauce, and caramelized onions.

Fresh artichokes, lightly fried, served with a Gorgonzola cream sauce.

Spring mix with plum tomatoes, red onions, and mixed olives in a balsamic, and oil dressing.

Spring mix, dried cranberries, in an apple cider, maple syrup vinaigrette.

Pear slices, candied walnuts and Gorgonzola cheese, tossed with arugula in a honey white balsamic vinaigrette.

Basil, sea-salt, extra virgin olive oil dressing. Served with toasted crostini.

Classic bistro made with Caesar dressing, tossed with croutons and romaine lettuce. Add shrimp or chicken for an additional charge.

Candied walnuts, red onion in a citrus vinaigrette.

Add crab or lobster for an additional charge.

Homemade bistro gnocchi. Served with homemade tomato sauce with fresh basil and Pecorino Romano cheese.

Homemade bistro gnocchi. Served with basil pesto cream sauce and roasted peppers.

Gorgonzola cream sauce and toasted pine nuts.

Braised pancetta, shiitake mushroom, smoked mozzarella and cream, baked in a Tuscan pot.

Caramelized onions and eggplant in our house marinara.

Braised sausage, caramelized onions in a spicy marinara.

Caramelized onions, melted sharp Provolone, red sauce.

Choose any 3 for a gnocchi appetizer.

Chicken breast topped with wild mushrooms in a marsala wine sauce.

Pan-fried chicken cutlet topped with melted mozzarella and house tomato sauce.

Chicken breast topped with prosciutto and fresh mozzarella in a sage white wine sauce. Served over fresh spinach saute.

Egg battered chicken breast, roasted peppers, and asparagus topped with melted mozzarella in a lemon caper white wine sauce.

Chicken breast, roasted peppers, asparagus and smoked mozzarella in a garlic white wine sauce.

Chicken breast, prosciutto di parma and jumbo shrimp in a spicy basil blush sauce.

12 oz. grilled to order, topped with truffle butter sauce. Served with truffle roasted potatoes and fresh kale saute.

4 traditional meatballs made with a mixture of veal, pork and beef. Topped with our house tomato sauce, basil and grated Romano.

Meatball stuffed with smoked mozzarella. Topped with house tomato sauce, basil and grated Romano.

Braised prosciutto in a pink cream sauce with a touch of vodka. Add shrimp for an additional charge.

Little ear pasta tossed with broccoli rabe, spicy sausage and fresh Pecorino Romano cheese in garlic and olive oil.

Angel hair pasta tossed with fresh spinach, sun-dried tomatoes, shrimp and crab meat in a garlic white wine sauce.

Lobster claw meat, asparagus tips and lobster cream sauce.

Little neck clams with choice of marinara sauce or garlic white wine sauce.

Lobster, shrimp, jumbo lump crab meat, sun-dried tomato and arugula in a lobster cream sauce.

Bistro made sausage, basil and fresh Mozzarella, served in house tomato sauce.

White truffle oil and shaved ricotta cheese.

Pan fried veal cutlet topped with arugula and diced tomato in a lemon and extra virgin olive oil dressing.

Veal medallions topped with prosciutto, and fresh mozzarella in a sage white wine sauce over fresh spinach saute.

Veal medallions served with crab meat and asparagus tips in a lemon cream sauce.

Veal medallions with sun-dried tomatoes and shrimp in a sherry wine sauce.

Pan-fried veal cutlet topped with melted mozzarella and tomato sauce.

Veal medallions topped with fire roasted peppers and jumbo lump crab meat in a garlic white wine sauce.

Pan seared. Horseradish cream, fried leeks, served with truffle roasted potatoes and fresh kale saute.

Jersey grape tomatoes, jersey asparagus, capers, lemon pinot grigio sauce. Served with truffle roasted potatoes and fresh kale saute.