Mussels in a marinara sauce.
Mussels in white wine, garlic, and oil.
Mussels in a brandy-peppercorn brown sauce with a touch of cream.
Mussels in white wine, garlic and oil with breadcrumbs, oregano, and pecorino romano.
Mussels in a white wine sauce with pancetta and hot cherry peppers.
Served with a side of marinara sauce.
Served with a side of spicy marinara sauce.
Served in a spicy cherry pepper marinara sauce
Whole little neck clams topped with breadcrumbs, pecorino romano, garlic, and oregano.
Rice balls with ricotta, mozzarella and lemon zest served with a side marinara sauce.
Crispy fried country bread stuffed with mozzarella served in a marinara sauce.
Stuffed with breadcrumbs, peppers, prosciutto, onions, and garlic in a white wine sauce.
Lightly breaded rolled mashed potatoes and mozzarella served with a side of marinara sauce.
Paper-thin raw beef filet topped with baby arugula and shavings of Parmesan over a spicy garlic aioli.
Toasted bread served with a side of ricotta, sea salt and fresh herbs and chopped tomatoes, onions, garlic, and fresh basil.
Assortment of stuffed mushrooms, eggplant rollatini, sauteed artichokes hearts, clams oreganata and fried shrimp.
Assortment of cured meats, portobello mushroom with balsamic, roasted peppers, olives, Parmigiano-Reggiano, fresh mozzarella, and ricotta with honey.
Comes with cherry tomatoes, walnuts, and gorgonzola in a sherry vinaigrette.
Romaine lettuce and garlic croutons topped with shaved Parmesan in a Caesar dressing.
Mixed greens, chickpeas, cucumbers, and beets in a red wine vinaigrette.
Fresh mozzarella, tomatoes, and roasted red peppers. Served with olive oil and balsamic vinegar on the side.
Chilled seafood salad of calamari, scungilli, shrimp, clams, and mussels.
Baby spinach, beets, walnuts, and fried goat cheese in a sherry vinaigrette.
Mesclun greens, granny smith apples, roasted almonds, craisins, and goat cheese in an apple cinnamon vinaigrette.
With caramelized shallots, pears, and fresh goat cheese in a balsamic vinaigrette.
cured codfish with red peppers, celery, olives and parsley, in a lemon olive oil dressing served over mesclun greens
Spinach, egg, and pecorino Romano in a chicken broth.
Tubetti pasta, vegetables, and beans in a tomato broth.
Tortellini and fine herbs in a chicken broth.
Onions, carrots, celery, and barley in a tomato broth.
Italian sausage, vegetables, and beans in a chicken broth.
Zucchini, onion, garlic, and cream in a chicken broth.
Comes with cherry tomatoes, cubed eggplant, and ricotta salata in garlic and oil with a touch of marinara sauce.
In a marinara sauce topped with shaved Parmesan.
Comes with baby clams, pancetta, garlic, and oil in a white wine sauce.
In a tomato, cream, and vodka sauce.
In a tomato, cream, and vodka sauce.
Comes with wild mushrooms in a veal bolognese.
Comes with shrimp, scallops, calamari, clams, and mussels in a marinara sauce.
Comes with tomatoes, onions, and pancetta in a marinara sauce topped with red pepper flakes.
In a marinara sauce.
Comes with broccoli rabe and sausage in garlic and oil.
Comes with shrimp, scallops, clams, and cherry tomatoes in garlic and oil.
In a pancetta, onion, and pecorino Romano cream sauce.
Comes with crushed tomatoes, onions, prosciutto, and fresh basil.
In our traditional marinara sauce.
Served in marinara, fra diavolo, garlic and oil, or alfredo sauce.
Comes with ricotta in a beef ragu topped with melted fresh mozzarella.
Comes with Parmesan, gorgonzola, prosciutto, and peas in an Alfredo sauce topped with melted fresh mozzarella.
Stuffed with ricotta, Parmigiano-Reggiano, and spinach in a tomato cream sauce topped with melted fresh mozzarella.
with ricotta, eggplant topped with melted fresh mozzarella
Choose your style: Parmigiana, francese, marsala, or piccata.
Choose your style: Parmigiana, francese, marsala, or piccata.
Choose your style: Parmigiana or rollatini.
Choose your style: Parmigiana, francese, scampi, or fra diavolo.
Grilled or breaded. Topped with chopped tomatoes, onions, basil, and garlic in a red wine vinaigrette.
Grilled or breaded. Topped with baby arugula, cherry tomatoes, fresh mozzarella balls, and shaved pecorino Romano drizzled with balsamic vinaigrette.
On the bone. With sausage, potatoes, peppers, and onions in a light white wine brown sauce.
Fusilli in a sweet and hot sausage Bolognese.
Ravioli Day
Cacio e Pepe
Gnocchi in a basil pesto with diced french beans.
Mafalda Pasta
Soft centered fresh mozzarella served over sun-dried tomato purée, olive oil and basil
Lightly battered zucchini flowers stuffed with Prosciutto di Parma and fresh mozzarella served with a side of marinara sauce
Calamari sauteed in white wine, lemon and parsley, garnished with zucchini linguini
Fried calamari sautéed in a spicy cherry pepper marinara sauce
Caramelized onions, melted fresh mozzarella and sherry wine in a chicken broth topped with a toasted puff pastry
Puréed roasted and caramelized butternut squash with a touch of cream and cinnamon
Cured codfish with red peppers, celery, olives and parsley in a lemon olive oil dressing served over mesculan greens
Baby arugula with roasted butternut squash, craisins, roasted pumpkin seeds and roasted beets in a creamy balsamic vinaigrette
Chopped salad of cucumers, plum tomatoes,thinly sliced onions, fresh mozzarella, croutobs, and fresh basil in a red wine vinaigrette dressing
One dozen (12) raw clams on the half shell served with lemon and cocktail sauce
Half dozen (6) raw oysters on the half shell served with lemon and cocktail sauce served
Six (6) chilled shrimp served with lemon and cocktail sauce
In a lemon, butter, and chopped garlic white wine sauce with breadcrumbs and paprika
Steamed littleneck clams sauteed in white wine, garlic, onion and plum tomato sauce
Steamed littleneck clams sauteed in white wine, garlic, and onion
Ravioli stuffed with lobster and ricotta cheese in a creamy pink sauce
In a sage hazelnut cream sauce with a touch of Frangelico topped with toasted hazelnuts
Black squid ink pasta with sautéed calamari in a spicy marinara sauce
Fresh Mafalda Pasta with roasted broccoli, pine nuts, sun dried tomatoes and a touch of Romano cheese, in a lemon, white wine sauce
Italian seafood stew of sautéed tilapia, mussels, clams and shrimp in a hot pot served with a side of escarole and roasted potatoes
Cured codfish fried in a light batter served with vegetables and roasted potatoes with a side of lemon sauce
Stuffed with crabmeat in a lemon, butter and shallot white wine sauce served with sautéed broccoli, carrots and roasted potatoes
Almond truffle butter crusted Chilean sea bass in a honey balsamic reduction served with a side of escarole and roasted potatoes
Sautéed black sea bass in a lemon, sundried tomato, and artichoke sauce served with sautéed escarole and roasted potatoes
In a lemon, white wine, butter sauce served with sauteed spinach and saffron risotto
Sautéed veal layered with eggplant, prosciutto and melted fresh mozzarella in a light brown sauce with a touch of marinara served with sautéed escarole and roasted potatoes
Braised in a white wine and vegetable broth and served over risotto and sautéed escarole
Thinly pounded 12 oz veal chop topped with prosciutto and melted fresh mozzarella in a mushroom Marsala brown sauce
Covered with Mozzarella cheese
Cooked in a wine sauce with mushrooms
Lemon, white wine and butter sauce
Covered with Mozzarella Cheese
Baked with cheese.
Thinly pounded 12 oz. veal chop topped with chopped tomatoes, onions, basil and garlic in a red wine vinaigrette with a touch of drizzled pesto
Thinly pounded 12 oz. veal chop topped with baby arugula, cherry tomatoes, fresh mozzarella balls, and shaved Pecorino Romano drizzled with a creamy balsamic vinaigrette
Basil Gnocchi in a white wine, garlic and oil sauce with cherry tomatoes
Ravioli stuffed with tomato, onion and prosciutto served in a marinara sauce
Broiled with olive oil, garlic, parsley and breadcrumbs in a chopped tomato, caper, and olive sauce. Served with escarole and roasted potatoes.
Sauteed in a lemon, wine, and butter sauce. Served with asparagus, fried tomatoes, and roasted potatoes.
Lightly breaded and served over roasted eggplant in sherry vinegar, honey, and sweet garlic sauce.
Comes with a classic crust of breadcrumbs, garlic, and pecorino romano. Served with vegetables and roasted potatoes.
Topped with pine nuts and craisins in a lemon white wine sauce served over spinach and roasted potatoes.
broiled with olive oil, with a touch of balsamic, served over grilled mixed vegetables
cured codfish, fried in a light batter and served with sauteed escarole and roasted potatoes with a side of lemon sauce
with peas, pancetta, saffron and white truffle essence
Pan roasted filet mignon served over spinach and roasted potatoes in gorgonzola-cognac sauce with mushrooms.
Braised beef short ribs with mushrooms in a barolo wine sauce served with creamy polenta.
Pork chop served over a mushroom saffron risotto with a hint of truffle oil.
Grilled pork chop in an apricot glaze served with sauteed spinach and roasted potatoes.
Served with mixed vegetables and roasted potatoes.
Asian marinated skirt steak served with mixed vegetables and potatoes
Fresh mozzarella and basil with marinara sauce.
Sausage, fresh mozzarella, and pecorino Romano with marinara sauce.
Grilled zucchini, eggplant, broccoli, and mushrooms with marinara sauce.
Grilled balsamic chicken and goat cheese with marinara sauce.
Fresh mozzarella, ricotta, grated pecorino Romano, garlic, and fresh basil.
fresh mozzarella, pepperoni, grated Pecorino Romano with marinara sauce
The bari. Breaded chicken cutlet, fresh mozzarella with marsala sauce and mushrooms on a toasted hero.
Grilled chicken, fresh mozzarella and roasted peppers with pesto sauce on a toasted hero.
Sauteed in garlic and olive oil.
Sauteed in garlic and olive oil.
Sauteed in garlic and olive oil.
Sauteed in garlic and olive oil.
Grilled or sauteed in garlic and olive oil.
Sauteed in garlic and olive oil.
Sauteed in garlic and olive oil.
No sauce.
In marinara sauce.
In marinara sauce.
Server with sauteed in garlic and olive oil.
Fried pastry with a sweet creamy filling.
Serves 2.
Italian style ice cream.
With whipped cream
Mussels in a marinara sauce.
Mussels in white wine, garlic, and oil.
Mussels in a brandy-peppercorn brown sauce with a touch of cream.
Mussels in white wine, garlic and oil with breadcrumbs, oregano, and pecorino romano.
Mussels in a white wine sauce with pancetta and hot cherry peppers.
Served with a side of marinara sauce.
Served with a side of spicy marinara sauce.
Whole little neck clams topped with breadcrumbs, pecorino Romano, garlic, and oregano.
Rice balls with ricotta, mozzarella, and lemon zest served with a side marinara sauce.
Crispy fried country bread stuffed with mozzarella served in a marinara sauce.
Stuffed with breadcrumbs, peppers, prosciutto, onions, and garlic in a white wine sauce and a touch of marinara sauce
Lightly breaded rolled mashed potatoes and mozzarella served with a side of marinara sauce.
Paper-thin raw beef filet topped with baby arugula and shavings of Parmesan over a spicy garlic aioli.
Toasted bread served with a side of ricotta, sea salt and fresh herbs and chopped tomatoes, onions, garlic, and fresh basil.
Assortment of stuffed mushrooms, eggplant rollatini, sauteed artichokes hearts, clams oreganata, and fried shrimp.
Assortment of cured meats, portobello mushroom with balsamic, roasted peppers, olives, Parmigiano-Reggiano, fresh mozzarella, and ricotta with honey.
With cherry tomatoes, walnuts, and gorgonzola in a sherry vinaigrette.
Romaine lettuce and garlic croutons topped with shaved Parmesan in a Caesar dressing.
Mixed greens, chickpeas, cucumbers, and beets in a red wine vinaigrette.
Fresh mozzarella, tomatoes, and roasted red peppers. Served with olive oil and balsamic vinegar on the side.
Chilled seafood salad of calamari, scungilli, shrimp, clams, and mussels.
Baby spinach, beets, walnuts, and fried goat cheese in a sherry vinaigrette.
Mesclun greens, granny smith apples, roasted almonds, craisins, and goat cheese in an apple cinnamon vinaigrette.
Comes with caramelized shallots, pears, and fresh goat cheese in a balsamic vinaigrette.
Cured codfish with red peppers, celery, olives and parsley in a lemon olive oil dressing served over mesclun greens.
Tubetti pasta, vegetables, and beans in a tomato broth.
Spinach, egg, and pecorino Romano in a chicken broth.
Tortellini and fine herbs in a chicken broth.
Italian sausage, vegetables, and beans in a chicken broth.
Onions, carrots, celery, and barley in a tomato broth.
Zucchini, onion, garlic, and cream with a touch of cayenne in a chicken broth.
Made with cherry tomatoes, cubed eggplant, and ricotta Salata in garlic and oil with a touch of marinara sauce.
In a marinara sauce topped with shaved Parmesan.
Comes with baby clams, pancetta, garlic, and oil in a white wine sauce.
In a tomato, cream, and vodka sauce.
In a tomato, cream, and vodka sauce.
Comes with wild mushrooms in a veal Bolognese.
Comes with shrimp, scallops, calamari, clams, and mussels in a marinara sauce.
Comes with tomatoes, onions, and pancetta in a marinara sauce topped with red pepper flakes.
In a marinara sauce.
Comes with broccoli rabe and sausage in garlic and oil.
In pancetta, onion, and , pecorino Romano cream sauce.
Comes with crushed tomatoes, onions, prosciutto, and fresh basil.
Comes with shrimp, scallops, clams, and cherry tomatoes in garlic and oil.
In our traditional marinara sauce.
Served in marinara, fra diavolo, garlic and oil, or Alfredo sauce.
Ravioli stuffed with Gorgonzola cheese and walnuts served in an Alfredo sauce
Fresh pasta in a light cream parmigiana sauce
Pasta with sauteed vegetables with garlic and oil or marinara sauce
Comes with ricotta in a beef ragu topped with melted fresh mozzarella.
Comes with Parmesan, gorgonzola, prosciutto, and peas in an Alfredo sauce topped with melted fresh mozzarella.
Stuffed with ricotta, Parmigiano-Reggiano, and spinach in a tomato cream sauce topped with melted fresh mozzarella.
With ricotta, eggplant topped with melted fresh mozzarella.
Choose your style: Parmigiana, francese, marsala, or piccata.
Choose your style: Parmigiana, francese, marsala, or piccata.
Choose your style: Parmigiana or rollatini.
Choose your style: Parmigiana, francese, scampi, or fra diavolo.
Grilled or breaded. Topped with chopped tomatoes, onions, basil, and garlic in a red wine vinaigrette.
Grilled or breaded. Topped with baby arugula, cherry tomatoes, fresh mozzarella balls, and shaved pecorino Romano drizzled with balsamic vinaigrette.
On the bone. Comes with sausage, potatoes, peppers, and onions in a light white wine brown sauce.
Fusilli in a sweet and hot sausage Bolognese.
Ravioli Day
Cacio e Pepe
Gnocchi in a basil pesto with diced french beans.
Mafalda Pasta
Grandma's lasagna.
Sunday's gravy.
Soft centered fresh mozzarella served over sun-dried tomato purée, olive oil and basil
Lightly battered zucchini flowers stuffed with Prosciutto di Parma and fresh mozzarella served with a side of marinara sauce
Fried calamari sautéed in a spicy cherry pepper marinara sauce
Calamari sauteed in white wine, lemon and parsley, garnished with zucchini linguini
In a lemon, butter, and chopped garlic white wine sauce with breadcrumbs and paprika
Charred Spanish octopus over butter beans and sweet pepper drops, in a lemon and olive oil
Steamed littleneck clams sauteed in white wine, garlic, and onion
Steamed littleneck clams sauteed in white wine, garlic, onion and plum tomato sauce
Caramelized onions, melted fresh mozzarella and sherry wine in a chicken broth topped with a toasted puff pastry
Cucumbers, plum tomatoes, thinly sliced onions, fresh mozzzrella, croutons, fresh basil in a red wine vinagrette
One dozen (12) raw clams on the half shell served with lemon and cocktail sauce
Half of the (6) raw oysters on the half shell served with lemon and cocktail sauce. East Coast Oyster Bay Blue Points
Six (6) chilled shrimp served with lemon and cocktail sauce
Cured codfish with red peppers, celery, olives and parsley in a lemon olive oil dressing served over mesculan and
Ravioli stuffed with lobster and ricotta cheese in a creamy pink sauce
Ravioli stuffed with Gorgonzola cheese and walnuts served in an Alfredo sauce
Black squid ink pasta with sautéed calamari in a spicy marinara sauce
Fresh Mafalda Pasta with roasted broccoli, pine nuts, sun dried tomatoes, and a touch of Romano cheese, in a lemon white wine sauce
Gluten free penne with sliced sausage, peppers, and onion in garlic and oil
Cured codfish fried in a light batter served with vegetatables and roasted potatoes with a side of lemon sauce
Stuffed with crabmeat in a lemon, butter and shallot white wine sauce served with sautéed broccoli, carrots and roasted potatoes
Italian seafood stew of sautéed tilapia, mussels, clams and shrimp in a hot pot served with a side of escarole and roasted potatoes
Served with sauteed asparagus, creamy polenta and salsa verde, topped with cherry tomatoes and micro greens
Almond truffle butter crusted Chilean sea bass in a honey balsamic reduction served with a side of escarole and roasted potatoes
Sautéed black sea bass in a lemon, sundried tomato, and artichoke sauce served with sautéed escarole and roasted potatoes
In a lemon, white wine, butter sauce served with sauteed spinach and saffron risotto
Sautéed veal layered with eggplant, prosciutto and melted fresh mozzarella in a light brown sauce with a touch of marinara served with sautéed escarole and roasted potatoes
Braised in a white wine and vegetable broth and served over risotto with sautéed escarole
Thinly pounded 12 oz veal chop topped with prosciutto and melted fresh mozzarella in a mushroom Marsala brown sauce
Lightly herb breaded rack of lamb in a lamb au jus served with escarole and roasted potatoes
Asian marinated skirt steak served with mixed vegetables and roasted potatoes
Made or covered with Parmesan cheese and marinara sauce
Cooked in a wine sauce.
Lemon, white wine and butter sauce
Made or covered with Parmesan cheese
Baked with cheese.
Thinly pounded 12 oz. veal chop topped with chopped tomatoes, onions, basil and garlic in a red wine vinaigrette with a touch of drizzled pesto
Thinly pounded 12 oz. veal chop topped with baby arugula, cherry tomatoes, fresh mozzarella balls, and shaved Pecorino Romano drizzled with a creamy balsamic vinaigrette
Basil Gnocchi in a white wine, garlic and oil sauce with cherry tomatoes
Lightly herb-breaded rack of lamb in a lamb au jus served with escarole and roasted potatoes
Puréed roasted and caramelized butternut squash with a touch of cream and cinnamon
Baby arugula with roasted butternut squash, craisens, roasted pumpkin seeds and roasted beets in a creamy balsamic vinaigrette
In a sage hazelnut cream sauce with a touch of Frangelico topped with toasted hazelnuts
Ravioli stuffed with tomato, onion and prosciutto served in a marinara sauce
Braised beef short ribs with mushrooms in a barolo wine sauce served with creamy polenta.
Served with mixed vegetables and roasted potatoes.
Pork chop served over a mushroom saffron risotto with a hint of truffle oil.
Grilled pork chop in an apricot glaze served with sauteed spinach and roasted potatoes.
Grilled pork chop in a balsamic reduction served with vegetables and roasted potatoes.
Pan roasted filet mignon served over spinach and roasted potatoes in gorgonzola-cognac sauce with mushrooms.
in a hoisin teriyaki marinade served with julienne mixed vegetables and roasted potatoes
Comes with a classic crust of breadcrumbs, garlic and pecorino Romano. Served with vegetables and roasted potatoes.
Topped with pine nuts and craisins in a lemon white wine sauce served over spinach and roasted potatoes.
Cured codfish fried in a light batter and served with sauteed escarole and roasted potatoes with a side of lemon sauce.
Broiled with olive oil, garlic, parsley and breadcrumbs in a chopped tomato, caper, and olive sauce. Served with sauteed escarole and roasted potatoes.
Sauteed in a lemon, white wine, and butter sauce. Served with asparagus, fried tomatoes, and roasted potatoes.
Lightly breaded and served over roasted eggplant in a sherry vinegar hone and sweet garlic sauce.
Broiled with olive oil, with a touch of balsamic, served over grilled mixed vegetables.
With peas, pancetta, saffron, and white truffle essence.
Sauteed in garlic and olive oil.
Sauteed in garlic and olive oil.
Sauteed in garlic and olive oil.
Sauteed in garlic and olive oil.
Sauteed in garlic and olive oil.
No sauce.
Sauteed in garlic and olive oil.
Grilled or sauteed in garlic and olive oil.
In marinara sauce.
In marinara sauce.
Serves 2.
With whipped cream
Non-alcoholic
Non-alcoholic
Choose from Red, Pink or White Sangria