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sauteed mushrooms over garlic bread
fried fresh squid
mussels, garlic, basil, white or red sauce
mozzarella with sundried tomatos
grilled cornmeal wild mushrooms
grilled eggplant, mozzarella, tomato, fresh basil
three different mushrooms sauteed with garlic, white wine
pasta with cannellini beans
soup of the day - ask server
small, rigatoni, Italian bacon, onions, tomatos
pasta, fresh vegetables, hot peppers, shaved parmigiano
spinach fettuccine, gorgonzola cheese, cream
bow shaped pasta, fresh tomato, mozzarella
green and white noodles, cream, prociutto
broad noodles, sausage, chicken, fresh vegetables
tomato, basil, garlic, oregano
shell shaped pasta, fresh basil, tomato sauce
sprial pasta, fresh broccoli, garlic, tomato, white wine
in a light clam sauce
cork screw pasta with tomatos, anchovies, capers, olives
rice with fresh seafood, saffron
radicchio, endiva, rugola
tomato, basil, white beans, red onions
shrimp, walnuts, broccoli, extra virgin olive oil
boneless chicken breast, potatos, onions, balsamic vinegar
sauteed chunks of chicken, homemade sausage, white wine, rosemarry
strips of chicken breasts, pepper, balsamic vinegar
grilled chicken breast, fresh sauteed vegetables
chicken, capers, anchovies, light tomato sauce
veal, tomatos, fresh basil
veal, mushrooms, marsala wine
sauteed veal with imported porcini mushrooms
breaded veal, asparagus, roasted pepper, mozzarella
blackened boston swordfish
long Island sea scallops, cream sauce over angel hair
shrimp, basil, garlic, over linguine
fresh fish of the day
fresh squids, light tomato sauce over linguine
grilled sirloin, sauteed mushrooms
with a trio of dipping sauces
served with fresh chunky avocado
with red pepper coulis and sweet pineapple salsa
served over a bed of sauteed wild mushrooms
served with braised French lentils
with a crusted baguette
EVOO vinaigrette and a thin sheet of parmesan
gorgonzola dressing, roasted pine nuts and dried berries
hearts of romaine, homemade croutons and freshly grated parmesan
with ratatouille and sliced baked potato
with ratatouille and sliced baked potato
with ratatouille and sliced baked potato
barolo wine risotto
with a cabernet shallot reduction and sauteed fresh broccolo
garlic whipped potatos and jumbo fried beer battered onions
rosemary cured with gorgonzola gratin potatos
atop a grilled vegetable salad with a parsnip puree
with provincial herbs over wild mushroom risotto
in a fresh tomato and basil sauce, topped with fresh mozzarella