PJ Charlton

Assorted greens with fennel, cherry tomatoes, cucumber, sliced radish, roasted nuts and black olives.

Fresh mozzarella cheese, tomatoes and basil served with a drizzle of olive oil.

Fresh mozzarella cheese dipped in seasoned bread crumbs, gently sauteed in a lemon white wine caper sauce.

Tender artichoke hearts dipped in egg and flour and sauteed with mushrooms in a white wine and lemon sauce.

Tossed in truffle oil, topped with prosciutto and shaved Parmesan cheese.

Grilled chicken on a bed of lettuce with avocado, bacon, croutons and herb vinaigrette.

Over mesclun salad served with herb vinaigrette on the side.

In a light frothy pesto sauce.

Served with hot and sweet sausages in marinara sauce.

Portobello mushrooms and sweet sausage in a pink sauce.

Tossed in a plum tomato sauce and topped with bleu cheese.

Bay scallops, shrimp, calamari, mussels, and clams when in season, tossed with angel hair pasta, arugula and sun-dried tomatoes.

With black olives, capers, roasted red peppers and mushrooms in marinara sauce.

Marinara, Bolognese, pesto, sorrentino, or pink sauce.

Layers of eggplant and mozzarella in marinara sauce.

Breaded breast of chicken in marinara sauce with melted mozzarella. Served with linguine in marinara sauce.

Breaded breast of chicken topped with diced tomatoes and red onions over arugula.

Boneless breast of chicken served in a mushroom Marsala wine sauce. Served with a a side choice of vegetables or linguine with marinara or garlic and oil.

Served over mesclun salad and topped with Gorgonzola cheese.

Fresh jumbo shrimp in marinara sauce with melted mozzarella. Served with linguine in marinara sauce.

Sauteed in a delicate lemon, butter and white caper sauce. Served with a side of vegetables or linguine with marinara or garlic and oil.

A moist carrot cake embodying crisp walnuts.

A light, creamy and delectable ricotta cheesecake.

Homemade anisette almond biscotti.