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Chilled shrimp served with cocktail sauce.
Homemade buffalo mozzarella served with roasted peppers, beefsteak tomatoes, basil and olive oil.
Asparagus roasted with cherry wine and olive oil, topped with Parmesan cheese and served over mixed greens.
Fresh bakes clams.
Thinly sliced cured Italian ham with seasonal sweet melon.
Prince Edward mussels sauteed in red or white sauce.
Christopher eggplant, tomato and fresh mozzarella, topped with arugula and balsamic vinaigrette.
Blue point oysters on the half shell served with cocktail sauce.
Thinly sliced cured dried beef, arugula salad with Parmesan cheese, anchovies and capers.
Shrimp sauteed with chopped spicy peppers, in a light creamy Gorgonzola sauce, served with garlic bread.
Golden fried rings of squid with spicy marinara sauce.
Grilled hearts of baby artichoke, served with red beets and Gorgonzola cheese.
Grilled octopus served with chopped broccoli rabe, spicy cherry peppers, capers and olives.
Traditional Italian vegetable soup.
Lobster soup.
Mesclun leaves with cherry tomatoes, roasted peppers, olives, red onion slices and shaves Parmesan in a red wine vinaigrette.
Hearts of romaine lettuce with homemade croutons and Parmesan cheese.
Chopped endives, radicchio and arugula tossed with a Kalamata olive dressing.
Grilled portobello mushrooms topped with smoked mozzarella. Served over baby arugula leaves in a balsamic dressing.
Baby arugula in a homemade raspberry dressing with assorted fresh fruit and topped with almond slices and goat cheese.
Baby spinach leaves, Gorgonzola cheese, sliced pear and walnuts tossed in a warm bacon dressing.
Arborio rice sauteed with mixed seafood in a red or white sauce.
Homemade mixed mushroom ravioli sauteed in a creamy black truffle sauce.
Homemade pappardelle noodles sauteed in a homemade meat sauce.
Angel hair pasta tossed with fresh tomatoes, onions and prosciutto.
Homemade duck ravioli sauteed in a light creamy sage cassls sauce and served with escarole.
Short homemade rigatoni tossed with broccoli rabe, sausage and sweet peppers in a pink vodka sauce.
Pasta with fresh clams in a red or white clam sauce with fresh herbs.
Fettuccine tossed with artichoke hearts, sun-dried tomatoes and shrimp in a white wine sauce with a touch of fresh tomatoes.
Black linguini with mixed seafood and a 1? lb lobster in a white or red sauce.
Homemade ravioli filled with lobster meat, served in a brandy sauce.
Potato dumplings in a veal ragout sauce topped with shaved Parmesan.
Homemade bucatini sauteed with chopped sweet onion, pancetta and egg yolk with a touch of cream.
Spinach fettuccine sauteed in an creamy Alfredo sauce.
Shrimp sauteed with shallots, garlic and cherry tomatoes in a white wine sauce.
Sauteed calamari and baby scallops with pine nuts, cherry peppers, capers and gaeta olives, served with homemade spaghetti and a light fresh tomato sauce.
Grilled wild salmon with a plum chili sauce, served with radicchio and a mango salad.
Filet of Chilean sea bass sauteed with clams, mussels and jumbo shrimp in a white wine with a touch of plum tomato sauce.
Stuffed chicken breast with eggplant, prosciutto di parma and provolone cheese in sweet cherry wine sauce.
Chicken cutlet lightly breaded and pan fried with tomato sauce and mozzarella.
Sauteed veal scaloppini with 3 different mushrooms in sweet Marsala wine sauce.
Thinly sliced veal scaloppini wrapped in prosciutto and sage, sauteed in a light white wine sauce with spinach.
Veal chop pounded thin, grilled and served with chopped peppers, tomato, red onions, baby arugula and fresh mozzarella.
Lobster tail with clams, mussels, shrimp, over chopped leeks and peppers served with a white wine saffron sauce.
USDA prime steak served with onions, peppers, mushrooms, fresh plum tomatoes and fresh oregano.
Grilled, dry rubbed USDA prime rib eye steak.
Grilled USDA prime filet mignon.
Grilled USDA prime beef tenderloin, for 2, served with a demiglaze sauce.
Sauteed broccoli in garlic and oil.
Broccoli rabe sauteed with cherry peppers, garlic and oil.
Spinach sauteed with raisins and pine nuts.
Baked potato.
Spaghetti squash sauteed with shallots and olive oil.
Whole roasted slices of red beets toasted with kosher salt and drizzled with a pomegranate vinaigrette.
Escarole sauteed with roasted shallots and cherry tomatoes in olive oil.
Sauteed asparagus.
Mashed potatoes.
Served with chopped red onions, roasted peppers, tomatoes, baby spinach in an aged balsamic vinaigrette dressing.
Golden fried rings of squid with spicy marinara sauce.
Stuffed eggplant with spinach and ricotta cheese, served with a light fresh tomato sauce and melted mozzarella cheese.
Fried zucchini served with mild fresh plum tomato sauce.
Little neck clams stuffed with breadcrumbs and fresh herbs.
Cold shrimp served with cocktail sauce.
Chicken noodle soup.
Mesclun leaves with red wine vinaigrette, cherry tomatoes, roasted peppers, olives, red onion slices and shaved Parmesan.
Hearts of romaine lettuce with homemade croutons and Parmesan cheese.
Chopped endives, radicchio and arugula tossed with a Kalamata olive dressing.
Risotto served with mixed mushroom and fresh porcini.
Bucatini served with chopped sweet onions, pancetta, red pepper flakes and fresh plum tomato sauce.
Homemade pappardelle pasta served with traditional Italian meat sauce.
Spaghetti sauteed with chopped anchovies, onions, capers, olives, tomatoes and red peppers in white wine sauce with a touch of plum tomato.
Linguini sauteed in a red or white clam sauce.
Fettucine tossed with artichoke hearts, sun-dried tomatoes and shrimp in a white wine sauce with a touch of fresh tomatoes.
Homemade cheese ravioli sauteed in a basil pesto sauce.
Grilled salmon served with Dijon mustard sauce.
Shrimp sauteed with fresh plum tomaties and spicy red pepper flakes served with linguini.
Chicken breast pounded and grilled served with chopped mixed green salad in light vinaigrette dressing topped with mozzarella.
Chicken breast dipped in eggs sauteed in a white wine lemon sauce.
Veal scaloppini sauteed with capers in a white wine lemon sauce.
Veal scaloppini sauteed in a mushroom Marsala wine sauce.
Veal scaloppini breaded and topped with tomato sauce and melted fresh mozzarella.
Pork tenderloin scallopini sauteed with prosciutto in a sweet barolo wine sauce,topped with fontina cheese.
USDA prime beef filet sauteed in a mixed mushroom port wine sauce.
Grilled sirloin steak served with mashed potatoes and vegetables
USDA prime skirt steak seasoned and grilled served with a salad.
USDA prime beef burger served with lettuce, tomatoes, onion and fries.
Sauteed broccoli in garlic and oil.
Broccoli rabe sauteed with cherry peppers, garlic and oil.
Spinach sauteed with raisins and pine nuts.
Baked potato.
Escarole sauteed with roasted shallots and cherry tomatoes in olive oil.