Fresh mozzarella, sliced tomatoes and roasted Holland peppers.
Prosciutto di parma with melon.
Shrimp and jumbo crab meat with calamari, lemon and oil dressing.
Sliced filet mignon over arugula salad with shaved Parmigiana cheese on top.
Served with fresh artichoke hearts over baby greens.
Clams any style.
Thinly sliced eggplant stuffed with ricotta cheese and spinach in a tomato basil sauce.
Gourmet style with sundried tomatoes and truffle oil.
Served in a spicy tomato sauce.
Pasta and bean soup.
Italian egg drop soup with spinach.
For 2.
Boston lettuce, roasted peppers and pears with crumbled Gorgonzola cheese.
Served with cherry tomato, red onion and shaved Parmigiana with house Italian dressing.
Served with 2 different kinds of mushrooms and jumbo shrimp, sauteed in garlic, oil and hot cherry peppers.
Served with red or white clam sauce.
Sauteed with bolognese meat sauce and chopped Italian sweet sausage.
Sauteed with vodka sauce or fresh tomato and basil sauce.
Angel hair pasta with fresh chopped eggplant and spinach in garlic, oil and cherry tomato.
Penne with hot cherry peppers in a tomato and basil sauce.
Breast of chicken grilled with artichoke hearts, sundried tomatoes and hot cherry peppers in a white sauce.
Breast of chicken topped with prosciutto, sliced tomato and melted mozzarella in a light tomato and basil sauce.
Chicken on or off the bone sauteed in hot cherry peppers, hot Italian sausage, garlic and herbs.
Scaloppine of veal sauteed with chopped shrimp and shitake mushroom in a brown sage sauce.
Scaloppine of veal with a savory red sauce topped with mozzarella.
Scaloppine of veal with chopped grilled eggplant, cherry tomatoes and black olives in a light red sauce.
Scaloppine of veal with artichoke hearts, mushrooms and capers in a cognac sauce.
Grilled salmon with black peppercorns and grain mustard sauce over asparagus and spinach.
Shrimp with garlic and oil in a white sauce or a tomato spicy sauce over linguini.
Shrimp with garlic and oil in a white sauce or tomato spicy sauce over linguini.
Sauteed with hot cherry peppers in a tomato basil sauce over linguini.
Fresh sole, egg battered and prepared with a sauce of butter, lemon, white wine and capers.
Served with hot cherry peppers.