Fresh calamari, lightly breaded and fried, served with a side of marinara sauce.
P.E.I mussels with garlic, onions and herbs in a white wine or marinara sauce.
Clams sauteed in a garlic white or marinara sauce.
Lightly breaded homemade mozzarella served with a creamy pesto sauce.
Slices of tomato, long hot pepper and fresh mozzarella topped with basil and extra virgin olive oil.
Egg-battered eggplant rolled and filled with ricotta, spinach and ground walnuts topped with marinara sauce and provolone cheese.
Chef's selection of mixed meats, cheeses and vegetables.
Wood-grilled calamari finished in lemon extra virgin olive oil.
Romaine lettuce with Caesar dressing and shaved parmigiana.
Baby arugula, shaved parmigiana and cherry tomatoes topped with extra virgin olive oil.
Baby spinach tossed with Gorgonzola, pine nuts and crispy pancetta in a sherry vinaigrette.
Baby spinach tossed with Gorgonzola, pine nuts and crispy pancetta in a sherry vinaigrette.
Spaghetti pasta in pomodoro sauce topped with fresh.
Spaghetti pasta with eggs, pancetta, black pepper and grated parmigiana cheese in a light cream sauce.
Rigatoni pasta with grilled chicken and peas in a cream sauce.
Penne pasta with pancetta and peas in a vodka rose cream sauce.
Penne pasta with capers, olives and anchovies in a spicy marinara sauce.
Homemade potato pasta in a creamy Gorgonzola sauce.
Homemade potato pasta in a light blush sauce garnished with fresh mozzarella cheese.
Rigatoni pasta in our classic meat sauce.
Layers of flat pasta stuffed with ricotta, mozzarella and pecorino crotenese cheeses and our classic meat sauce.
Linguini pasta sauteed with clams and finished in a garlic white wine sauce.
Linguini pasta tossed with shrimp, calamari, mussels and clams in a marinara or garlic white wine sauce.
Penne pasta sauteed with jumbo shrimp in a basil-rose cognac cream sauce.
Spaghetti pasta sauteed with shrimp, baby spinach and diced tomatoes in a white wine sauce.
Linguini pasta sauteed with shrimp and calabrian chili peppers in a white wine marinara sauce.
Linguini pasta sauteed with calamari, calabrian peppers, capers and black olives in a light marinara sauce.
Chicken cutlet topped with prosciutto, spinach and mozzarella finished in a cognac demi-glaze.
Chicken breast dipped in egg, sauteed with capers in lemon white wine served over capellini.
Chicken breast sauteed with mushrooms and capers in lemon white wine served over capellini.
Lightly breaded chicken cutlet baked with fresh mozzarella cheese topped with marinara sauce.
Chicken cutlet sauteed with fresh mushrooms in a Marsala demi-glaze.
Lightly breaded pan-seared chicken cutlet topped with arugula drizzled in lemon olive oil.
Battered eggplant rolled with a filling of ricotta cheese, spinach and ground walnuts topped with mozzarella cheese and side of spaghetti in a pink sauce.
Veal medallions sauteed with porcini mushrooms and prosciutto, topped with mozzarella and finished in a cognac demi-glaze.
Veal medallions dipped in egg, sauteed with capers in lemon white wine served over capellini.
Veal medallions with mushrooms and capers in lemon white wine served over capellini.
Lightly breaded veal medallions baked with fresh mozzarella cheese and marinara sauce.
Veal medallions with mixed mushrooms in a demi-glaze sauce.
Italian arborio rice with shrimp, calamari, mussels and clams in a marinara or garlic white wine sauce.
Italian arborio rice sauteed with shiitake, porcini and regular mushrooms in a light truffle cream sauce.
Italian arborio rice sauteed with jumbo shrimp in a basil-rose cognac cream sauce.
Grilled salmon served with sauteed spinach.