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Classic Roman presentation - cold tenderloin garnished with olive oil, mushrooms, capers and shaved parmesan cheese
Clams baked with a medley of red and green peppers, onion, bacon and a white wine butter sauce
Jumbo shrimp sauteed in an eggbatter with lemon butter sauce
Lightly floured and fried, served with a spicy marinara sauce
Thinly sliced eggplant filled with whipped ricotta cheese
Jumbo lump crab meat prepared with only evidence of breadcrumbs and a side of Dijon cream sauce
Farm raised mussels in either a spicy marinara sauce or a butter garlic basil sauce with plum tomatoes
Crisp romaine, caesar dressing, parmesan cheese with croutons
Spinach salad prepared with onions, mushrooms, eggs and served with warm bacon dressing
Crisp arugula tossed with shaved parmesan cheese, cherry tomatoes, red onion, virgin olive oil and wine vinegar
Mixed antipasto salad, roasted peppers, black olives, provolone cheese, egg and fresh mozzarella. imported italian tuna fish tossed with romaine lettuce
Chilled jumbo lump crabmeat served with cocktail sauce (5 oz.)
Rigatoni pasta in light tomato cream sauce
Wine pasta ribbons in a wild mushroom basil garlic plum tomato cream sauce
Baby spaghetti served with five large prawns in lemon butter garlic sauce
"Little hats" sauteed with italian bacon, broccoli rabe, onion, cherry tomatos and shaved parmesan cheese
"Pencil points" in a spicy tomato sauce with capers and black olives
Chicken cutlet served with marsala sauce with mushrooms over fresh spinach
Roasted chicken seasoned with rosemary
A secret family recipe has made this our number one since 1951
Served with hot finger peppers in butter garlic white wine sauce
Boneless breast of chicken with artichoke hearts, red onions, cherry peppers, in a light tomato cream sauce - very spicy!
26-30 oz
18-20 oz.
8 oz.
12 oz
8 oz. Peppercorned filet of beef, served with brandy cream sauce
18 oz. cut grilled and finished with provolone gorgonzola fontina cream sauce
18 oz. cut with frizzled onions and roasted garlic
Two 12 oz. chops topped with potato, onion peppers, mushrooms
Scallopini of pork bread crumb seasoned served with lemon butter sauce with capers
Pan fried veal chop baked with mozzarella cheese served with light marinara sauce
Breaded, pan fried veal chop garnished with arrugula, red onion and cherry tomatoes
Veal chop stuffed with prosciutto and fontina cheese
Scallopini of veal garnished with prosciutto and mozarella cheese, served over fresh spinach in a marsala sage sauce
Pan fried scallopini baked with mozzarella cheese, served with fresh marinara sauce
Scallopini of veal garnished with eggplant, prosciutto and cheese in a white wine sauce
Francaise style scallopini served with baby artichoke hearts, asparagus and cherry tomatoes in a lemon butter sauce
with Oil and Garlic