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