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An assortment of prosciutto di parma, sopressata, salami, fresh mozzarella, roasted peppers, provolone cheese and gaeta olives
An assortment of baked clams and mussels arreganato, shrimp scampi sauce, mozzarella in carozza and eggplant rolatini
Fresh mozzarella and grapevine tomatoes served sliced with basil and sweet roasted peppers
Fresh mozzarella and bread first pan fried, then finished in a white wine capers and anchovies sauce
Grapevine tomatoes served sliced with basil and sweet roasted peppers
Thinly sliced raw filet mignon with baby arugola, shaved parmigiano cheese, and extra virgin olive oil
Fresh seafood salad of: octopus, calamari, shrimp, scungilli, celery, gaeta black olives, lemon juice, garlic and olive oil
Shrimp cocktail served with a house horseradish cocktail sauce
Little neck clams baked with italian flavored bread crumbs
Tender squid, battered and fried, served with a marinara dipping sauce
Little neck clams sauted with garlic, white wine and a touch of tomato sauce
Mussels sauteed with garlic, white wine and a touch of tomato sauce
Romaine lettuce, croutons, and a house made classic Caesar dressing
Radicchio, endive, arugola, and balsamic vinaigrette
Roasted sliced fresh beets, arugola, crumpled gorgonzola walnuts, and fig vinaigrette
House mixed salad of baby greens, onions, tomatoes and house vinaigrette
Thick cannellini bean soup with ditalini pasta
A hearty stew of mixed vegetables with a touch of tomato sauce
Arborio, Italian rice, mixed mild mushrooms, porcini, Shitake, Portobello, cremini, and parmesan cheese
Homemade potato gnocchi arrabiata, spicy plum tomato sauce, fresh basil, dry oregano, and chopped mozzarella
Little neck clams sauteed with garlic, olive oil and white wine. Upon request can be served with tomato added
Italian pancetta bacon, onions, parmigiano, egg yolk and a touch of cream
Wide ribbons of fresh pasta in a rich ground beef meat sauce
Ear shaped pasta, chopped Italian broccoli di rape, crumpled sweet fennel sausage, garlic and toasted bread crumbs
Fresh seafood sauce of calamari, clams, mussels, shrimp, and a touch of tomato and garlic
A combination of scallops, shrimp, clams, mussels, and lobster tail, cooked in a plum tomato sauce with basil and parsley
Large shrimp sauteed in a spicy fresh plum tomato sauce with garlic and extra virgin olive oil. Upon request can be served non spicy
Filet of sole dipped in egg wash and sauteed in a white wine sauce with lemon and butter
Filet of red snapper sauteed in a light tomato sauce with clams, mussels and calamari
Filet of sea bass, cooked in a fresh tomato sauce with black olives, capers, garlic and olive oil
Grilled atlantic salmon with a warm chopped fresh tomato, black olives, and caper sauce
Breast of chicken sauteed in a white wine sauce, shallots, asparagus, artichoke hearts, and sun-dried tomatoes
Chicken breast dipped in egg wash, then sauteed in a white wine sauce with lemon and butter
Chicken breast sauteed in a sweet Marsala wine sauce with wild mushrooms
Tender slices of veal dipped in bread crumbs and grated parmesan cheese, then cooked in a creamy white wine sauce
Tender slices of pounded veal, topped with prosciutto, sauteed in a sage and wine sauce over sweet spinach
Tender pieces of veal pounded thin and sauteed in a sweet marsala wine sauce with wild mushrooms
Slice of veal cutlet, breaded and pan fried, topped with a plum tomato sauce and melted mozzarella
Tender pork tenderloin, peppered and pan roasted, served with tuscan white beans, broccoli di rape, fresh rosemary and garlic au-jus
Thinly pounded veal chop, breaded and pan fried, served with a chopped arugola & tomato salad
Grilled 16 oz. new york sirloin steak, served over a bed of arugola, tomatoes, roasted potatoes, and touch of rosemary, garlic, and olive oil
Grilled 16 oz. rack of veal chops, served with hot and sweet vinegar peppers wine sauce, and roasted peppers
Grilled 12 oz. filet mignon, grilled portobello mushroom cap, sauteed spinach, and a red wine reduction sauce
Roasted rack of lamb with a touch of dijon mustard and italian bread crumbs, served with artichokes, roasted potatoes, and a red wine and rosemary au-jus
Escarole sauteed with garlic and extra virgin wine oil
Italian bitter broccoli di rape with garlic and extra virgin olive oil
Fresh spinach sauteed with garlic and extra virgin olive oil
Potato croquette, parmesan cheese, mozzarella, parsley, breaded and fried