Mozzarella cheese sandwich dipped in a batter of egg, Parmigian-Reggiano and pan fried until crisp and golden.

Broiled whole cremini mushrooms stuffed with lightly seasoned breadcrumbs and veggies.

Little neck clams covered in seasoned breadcrumbs chopped oregano and baked until golden.

Tender rings of calamari fried in seasoned breadcrumbs and served hot with marinara and wedges of lemon.

Thickly cut slices of zucchini tossed in seasoned breadcrumbs and fried until crisp, served hot with marinara and wedges of lemon.

Fresh clams cooked in your choice of a rich, white sauce or a flavorful tangy red sauce.

Mussels slowly simmered in your choice of a smooth white sauce or a red tomato sauce.

Thickly sliced and sauteed eggplant filled with ricotta cheese, rolled baked, and topped with melted mozzarella.

A meatless casserole of sliced eggplant dredge in seasoned flour and baked marinara and topped with melted mozzarella.

Marinated portobello mushrooms are grilled to perfection, seasoned with salt and peppers, drizzled with extra virgin olive oil and balsamic glaze.

Crisp Romaine dressed with our own dressing, topped with grated Parmesan and seasoned croutons.

These blends of greens: arugula, Italian chicory and endive, tossed in extra virgin olive oil and aged balsamic vinaigrette.

Our signature house salad prepared with lettuce, tomatoes, cucumbers and red onions, served with our in house dressing.

Freshly thick sliced mozzarella cheese, Roma tomatoes, chopped basil, drizzled with extra virgin olive oil and balsamic glaze.

Al dente spaghetti tossed in garlic infused olive oil and sprinkled with red pepper flakes.

A rustic blend of crushed tomatoes and sauteed onions, chopped prosciutto.

A fragrant sauce of tomatoes, basil, Kalamata olives, capers and anchovies generously served over spaghetti.

Ziti pasta, mozzarella cheese, ricotta and basil baked until bubbly.

This simple peasant dish delivers a spicy tomato basil sauce served over penne pasta and chopped italian parsley.

Tender ear shaped pasta shells are tossed with broccoli sauteed in garlic infused olive oil.

Little Neck clams are cooked in their own juices with butter, garlic, basil, parsley and pepper atop linguini, in white or red sauce.

A traditional favorite pasta dish made with whisked egg, Parmesan and bacon.

Bowtie pasta covered in a hearty tomato and meat sauce.

Plump tortellini cheese filled pasta coated in a creamy white Alfredo sauce.

Cheese ravioli are delicately boiled and served with a savory infused butter sauce.

A classic dish, lightly flavored tomato vodka sauce served with penne pasta.

Tender potato and ricotta gnocchi are gently cooked and added to a sauce made with chopped basil, crushed tomatoes, and fresh mozzarella.

Our fresh salmon portions are lightly broiled to perfection, served a top a bed of sauteed spinach infused with garlic.

A healthy delight! Delicately poached salmon with onions, carrots and celery.

Seared under the broiler, our salmon portions are lightly seasoned, served with sauteed cherry tomatoes, and arugula.

This firm white fish fillet is seared under the broiler and topped with a white wine lemon butter reduction.

Flounder is seasoned and gently pan-fried in a mild sauce of extra virgin oil, butter and a citrus y squeeze of lemon.

Tilapia fillets are seasoned with oregano, salt and peppers, sprinkled with breadcrumbs and broiled.

Tender chicken breast are coated in seasoned flour, lemon juice, white wine, topped with capers and then pan fried until juicy.

An Italian classic. A chicken breast is dredged in seasoned breadcrumbs and fried to a perfect crisp and topped with melted mozzarella, served over a bed of linguini.

Chicken breasts are seaosned with Salt and Pepper, pan fried and topped with sauteed mushrooms and Marsala wine reduction.

Tenderized chicken breast are pan-seared then sauteed slowly in a homemade marinara sauce with peppers, onions and mushroom.

Tender pieces of veal are pan-seared then sauteed slowly in a homemade marinara sauce with peppers, onions and mushroom.

Veal cutlets are coated in seasoned flour and pan-cooked with mushrooms and shallots, then simmered with a splash of Marsala Wine.

Tender veal portions are covered in seasoned breadcrumbs and fried to a perfect crisp, served over a bed of arugula, onion and cherry tomatoes.

A simple but elegant fillet of veal sauteed with white wine and lemon juice.

Tomato sauce, mozzarella, and basil.

Tomato sauce, mozzarella, and artichoke hearts.

Tomato sauce, mozzarella, and anchovies.

Mozzarella, Gorgonzola, roasted peppers, olive oil, and capers.

Tomato sauce, sliced tomatoes, and garlic.

Tomato sauce, mozzarella, and pepperoni.

Tomato sauce, mozzarella, prosciutto, artichokes, olives, and wild mushrooms.

Tomato sauce, mozzarella, and prosciutto.

Tomato sauce, mozzarella, and wild mushrooms.

Four cheeses: Gorgonzola, mozzarella, fontina, and parmigiano.

Tomato sauce, sliced tomatoes, arugula, mozzarella, and prosciutto.

Pizza crust topped with virgin olive oil, pepper, salt, oregano, and parmigiano cheese.

Vegetarian delight - tomato sauce and garden fresh vegetables (no cheese).

Pizza crust stuffed with sliced tomatoes, mozzarella, wild mushrooms, and prosciutto.

Tomato sauce, mozzarella, spicy sausage, peppers, and onions.

Half moon stuffed with fresh mozzarella and prosciutto cotto.

Tomato sauce, mozzarella, eggplant, olives, and sundried tomatoes.