A mix of seafood rolled in a house made crepe, served with our incomparable vodka sauce.

Eggplant slices layered with a creamy ricotta filling, served over a pond of marinara.

Baked with bacon and softened onions, topped with cheddar cheese.

Sauce accented with garlic, white wine and butter.

Baked clams topped with pieces of softened onions, roasted peppers and bacon.

Served over arugula with a drizzle of a balsamic vinaigrette.

Served over puffed pastry with a vin blanc accented with shallot, white wine and a touch of lemon, garnished with chopped chives.

Filled with wild mushrooms, sausage and a ricotta mix - served over a pond of somesorta sauce - a tangy mix of stock, demi-glace and marinara.

A combination of chilled sliced steak, served on garlic toast with a dill horseradish mayonnaise, shrimp cocktail and tomato bruschetta, served on garlic toast.

Blue point oysters (4) baked with creamed spinach, bacon bits and Pernod.

Spinach, egg drop soup. garnished with parmesan.

All hail Caesar! A spicy mayonnaise, blended with garlic, lemon juice, Worcestershire, anchovy, parmesan and black pepper. Garnished with homemade croutons.

Arugula tossed with radicchio and Belgian endive - tossed with a balsamic vinaigrette.

A Greek salad. Mix of lettuce, tomatoes, cucumber, Bermuda onion, feta cheese and calamata olives, tossed with our "house" vinaigrette.

Bacon, onions, cream and parmesan.

Crushed basil, garlic and olive oil.

White clam sauce is our specialty, but red is available.

A tomato sauce accented with capers, garlic, olive oil, anchovy, olives, oregano and a touch of hot red pepper.

Cream, tomatoe pulp, shallot and vodka, garnished with baby peas.

Very hot! Marinara, olive oil and hot red pepper, garnished with fresh basil and a dollop of ricotta.

Artichokes, asparagus, sun-dried tomatoesand mushrooms sauteed with garlic and olive oil, finished with a touch of balsamic vinegar.

A tomato sauce with a touch of cream, accented with prosciutto, garlic, white wine and baby peas.

Sliced chicken served over pasta with artichokes, asparagus, mushrooms and sun-dried tomatoes with a sauce accented with garlic and balsamic vinegar.

Very hot! Sliced strip steak served over pasta with a marinara sauce accented with hot red pepper and fresh basil, garnished with a dollop of ricotta.

Day boat sea scallops, sauteed until brown, served over angel hair with a light cream sauce accented with garlic, white wine and parmesan.

A combination of shrimp, clams and scallops served over pasta with either a hot or sweet marinara sauce.

Sauteed and served over a pasta with artichokes, asparagus, mushrooms and sun-dried tomatoes with a sauce accented with garlic and balsamic vinegar.

A cream sauce accented with shallot and white wine, garnished with oven-dried tomatoes and fresh basil leaves.

Shrimp, sea scallops and little neck clams served over pasta with clam sauce.

Sauteed, sauce accented with shallot, white wine, cream and a touch of Dijon. It's garnished with wild mushrooms: oyster, shitake and crimini.

Garnished with prosciutto, melted parmesan and artichokes, served over wilted spinach, sauce accented with white wine and garlic.

Rolled with prosciutto and mozzarella, sauce accented with white wine, garlic and mushrooms.

With sliced sausage, mushroom halves and hot or sweet cherry peppers, sauce accented with garlic and balsamic vinegar.

Garnished with eggplant and melted parmesan, light tomato sauce accented with garlic and white wine.

Lightly breaded and sauteed in olive oil, topped with a tri color salad.

Pan seared and roasted, served either plain, with a variety of sauces or with a vegetable stir fry.

Topped with prosciutto and melted parmesan, served over wilted spinach with a marsala sauce.

Topped with eggplant, prosciutto and melted parmesan, served with a marsala cream sauce.

Shallot, lemon, white wine, cream and mushrooms.

Demi-glace, red wine, Worcestershire, mushrooms and caramelized onions.

Demi-glace, shallot, cognac and green peppercorns, touch of cream.

A thick N.Y. strip steak, pan seared and roasted, topped with our roasted garlic and onion butter, served with asparagus, caramelized onions and a stuffed potato.

Served with a spicy stir fry of peppers, onions, tomatoes, yellow squash and mushrooms.

Served with roasted garlic and onion butter and caramelized onions.

Sauteed, topped with a light coating of parmesan. Served with thin linguine in a spicy marinara with mushrooms and black olives, accented with garlic and white wine.

Pan seared and roasted, sauce accented with balsamic vinegar and garlic, garnished with sausage, mushrooms and either hot or sweet cherry peppers.

Pan seared and roasted, sauce of shallot, white wine, Dijon and cream, garnished with mushrooms, scallion and green peppercorns.

Pan seared and roasted - demi-glace accented with garlic, red wine and rosemary. Scalloped potatoes and asparagus round out the ensemble.

Lump crabmeat stuffing, served over wilted spinach.

Egg dipped and sauteed, cream sauce accented with garlic, tomato and white wine - garnished with baby peas.

Sauce accented with garlic and white wine. Not over pasta, please!

Sauteed, cream sauce accented with shallot, cognac and green peppercorns.

Sauteed or blackened, over arugula with a tomato salsa and our roasted garlic and onion butter.

Sauteed, cream sauce accented with shallot, lemon and white wine.

Sauteed and served with a sauce accented with garlic and balsamic vinegar, garnished with sun dried tomatoes, artichokes, asparagus and mushrooms.

Lump crabmeat stuffing, served over wilted spinach.

Served with a vin blanc accented with shallot, white wine, a touch of Dijon and chopped chives.

Topped with toffee sauce, garnished with whipped cream and toffee bits.

New York style cheese cake, topped with a hot mix of bananas and toffee, garnished with whipped cream.

Layered with thin chocolate cake and hazelnut mousse, garnished with a dark chocolate layer and chopped hazelnuts.

Layered with chocolate ganache.