Served with sweet Italian sausage finished in a light garlic white wine sauce.
Served with hot or sweet marinara sauce.
Served with fresh mozzarella cheese lightly fried and served in a plum tomato sauce.
Served with bell peppers, scallions, cherry tomatoes and finished in garlic white wine sauce.
Served with prosciutto, fresh mozzarella and basil and served in a marinara sauce.
Served with dried cranberries, Gorgonzola cheese and fresh herbs served in a light peach pink cream sauce over baby arugula.
Served with baked mushrooms stuffed with ground sausage, spinach, fresh mozzarella cheese and fresh herbs finished in a cream pesto sauce.
Served with fresh roasted peppers, sun dried tomatoes and scallions finished in a light balsamic demiglaze sauce.
Served with grilled Italian focaccia topped with diced fresh tomatoes, diced red onions, garlic, basil and olive oil.
Freshly diced tomatoes, sharp provolone cheese, red onions, basil, scallions and cucumbers finished in an olive and fresh herbs dressing.
Soppresatta, mortadella fresh mozzarella, sharp provolone, roasted red peppers, sliced fresh tomatoes and green olives topped with olive oil and basil.
Homemade fresh mozzarella cheese topped with sliced fresh tomatoes, basil, olive oil and balsamic vinaigrette over a bed of baby arugula.
Pasta e fagioli-minestrone - zuppa di pollo.
Served with shaved parmigiano cheese and croutons finished in a creamy homemade Ceaser dressing.
Baby arugula, andavia and cherry tomatoes finished in a balsamic vinaigrette.
Served with fresh tomatoes, cucumbers, green olives, roasted peppers and red onions, topped with grilled zucchini, portobello mushrooms, yellow zucchini and fresh mozzarella cheese in a house dressing.
Served with sliced prosciutto, roasted red peppers, fresh mozzarella, red onions, artichoke hearts and green olives finished in a balsamic and olive oil dressing.
Served with dried cranberries, sliced almonds and Gorgonzola cheese topped with grilled sea scallops and finished in a balsamic and olive oil dressing.
Served with diced chicken breast, artichoke hearts, fresh diced tomatoes, fresh broccoli and scallions finished in a garlic white wine sauce.
Served with diced onions, diced tomatoes and basil topped with fresh mozzarella cheese finished in a garlic pesto white wine sauce.
Served with diced chicken breast, peas and portobello mushrooms finished in a cream Alfredo sauce.
Sweet Italian sausage and basil finished in a light plum tomato sauce.
Scallions, basil and peas finished in a vodka pink cream sauce.
Served with sun dried tomatoes and scallions finished in a garlic white wine pesto sauce.
Served with portobello mushrooms, fresh sliced eggplant and sun dried tomatoes tossed with baby arugula and finished in a light pesto demiglaze sauce.
Served with garlic white wine sauce or in a plum tomato basil sauce.
Served with calamari, smoked salmone, black mussels, broccoli rabe, cherry tomatos and scallions finished in a garlic white wine sauce.
Served with lobster meat served with shitake mushrooms, porcini mushrooms, scallions and basil finished in a cognac pink sauce.
Served with ricotta cheese and spinach served with roasted peppers, asparagus and shitake mushrooms finished in a Gorgonzola cream sauce.
Black mussels, clams, calamari and sea scallops tossed with Arborio risotto finished in a light pomodoro sauce.
Sun dried tomatoes, asparagus and scallions tossed with Arborio risotto finished in a light champagne cream sauce.
Served with butter and fettuccini finished in a light cream sauce.
Served with pomodoro sauce, ricotta cheese and parmigiano cheese topped with melted mozzarella cheese.
Served with black olives, sweet capers, red onions and basil finished in a plum tomato sauce over spaghetti.
Scallions, basil, parsley, blended eggs and parmigiano cheese.
Served with sausage, ground beef, ricotta and mozzarella cheese served in a plum tomato sauce.
Served with shitake mushrooms and porcini mushrooms finished in a homemade marsala demiglaze sauce.
Dipped in egg batter and sauteed until golden brown finished in a lemon white wine sauce.
Served with sun dried tomatoes, roasted peppers, artichoke hearts and basil finished in a garlic white wine sauce.
Served with sweet Italian sausage, portobello mushrooms, caramelized onions, bell peppers and basil finished in a pomodoro sauce.
Served with sun dried tomatoes and portobello mushrooms topped with fresh mozzarella cheese finished in a marsala demiglaze sauce.
Served with caramelized onions, roasted peppers and walnuts topped with fresh mozzarella cheese and finished in a balsamic demiglaze sauce.
Fried chicken breast topped with baby arugula, sliced red onions and fresh tomatoes finished in a balsamic vinaigrette dressing.
Fried chicken breasts served in a tomato sauce and topped with melted mozzarella cheese served over penne pasta.
Fried veal cutlets tossed with baby arugula, sliced red onions and fresh tomatoes finished in a balsamic vinaigrette dressing.
Fried veal cutlets served in a tomato sauce and topped with melted mozzarella cheese served over penne pasta.
Served with porcini mushrooms and portobello mushrooms finished in a homemade Marsala demiglaze sauce.
Served with sweet capers, artichoke hearts, scallions and cherry tomatoes finished in a lemon white wine garlic sauce.
Served with sliced prosciutto and fresh melted mozzarella cheese served over sauteed spinach finsihed in a light demiglaze sauce.
Served with fresh garlic, portobello mushrooms, black gaeta olives, red onions and basil finished in a pomodoro sauce.
Rolettini style with prosciutto, fontina cheese, ground sausage and fresh herbs finished in a brandy pink sauce.
Grilled veal cutlets topped with sauteed broccoli rabe and cannellini beans finished in a garlic white wine sauce.
Pan seared veal cutlet dipped in egg batter and sauteed until golden brown finished in a lemon white wine sauce.
Served with sliced grilled eggplant, roasted peppers and melted Gorgonzola cheese finished in a light demiglaze.
Served with scallions, garlic and basil finished in a plum tomato sauce over linguine in either a hot or sweet sauce.
Served with scallions, basil and garlic finished in a plum tomato sauce over linguine in either a hot or sweet sauce.
Served with scallions, basil and garlic finished in a plum tomato sauce over linguine in either a hot or sweet sauce.
Served with bell peppers, cherry tomatoes, scallions, red onions and broccoli rabe finished in a garlic white wine sauce over cappellini.
Pan seared salmone served with sea scallops, shitake mushrooms and asparagus finished in a brandy pink cream sauce over risotto.
Served with roasted peppers, sun dried tomatoes, artichoke hearts and garlic finished in a balsamic demiglaze sauce.
Black mussels, clams, calamari, sea scallops, scallions, basil and garlic finished in a plum tomato sauce over linguine.