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gorgonzola, grana padano, bocconcini and fontina cheeses with marinated olives and infused olive oils
asparagus topped with parmesan cheese. quickly broiled and roasted peppers
chilled gulf shrimp with chilfonade romaine, served with lemon and cocktail sauce
fresh clams baked with bread crumbs. garlic, parmesan cheese, italian parsley and olive oil
banana peppers and house made italian sausage, sliced and sauteed in olive oil and garlic
steamed mussels with white wine, lemon, garlic and parsley in tomato basil broth
flash fried baby squid and crispy zucchini with pomodoro sauce
lobster meat, served open - face and topped with vodka aurora sauce
jumbo lump crabmeat, ricotta fine herbs rolled in breaded eggplant, with house made pesto
eggplant layered with parmesan, fresh mozzarella and herbed ricotta with pomodoro sauce
prosciutto, soppressata, mortadella, genoa salami, grilled vegetables, roasted peppers, caponata, marinated olives and stuffed cherry peppers
alaskan king crab legs, jumbo shrimp, lobster tail, marinated calamari and scallops with lemon butter and parmesan crostini
borlotti beans slow roasted with garlic, sage, pancetta, roasted vegetable broth and orecchiette pasta
tossed greens, cracked olives, plum tomatoes, cucumber and garlic croutons with signature house dressing
fresh, imported buffalo mozzarella served with tomatoes, basil and extra virgin olive oil
house made creamy asparagus soup, topped with a goat cheese and pine nut crostini
vine ripened tomatoes, red onions, sweet basil and oregano tossed with extra virgin olive oil
romaine hearts tossed with roasted garlic, caesar dressing, hearth bread croutons and parmigiano - reggiano
sauteed sausage, garlic, broccolini and olive oil with orecchiette pasta : finished with pecorino cheese
roasted red pepper pasta stuffed with mozzarella; tossed with an herbed parmesan cheese sauce
fresh basil, garlic, tomato and mozzarella, drizzled with olive oil
hollow pasta, thicker than spaghetti, served with a classic braised meat sauce of chianti classico, ground veal, pork and beef
angel hair pasta tossed in a lemon sauce, topped with jumbo shrimp and fresh lobster sauteed in garlic and white wine
narrow pasta ribbons served with littleneck clams, garlic, olive oil and italian parsley in a tomato basil sauce
little ribbons of homemade pasta and cremini mushrooms tossed and finished with parmigiano - reggiano cheese and truffle oil
tubular pasta with aromatic fresh vegetables, herbs, and tomato with white garlic broth
large, round tubes stuffed with braised, mixed beef, veal and pork ragout and parmigiano - reggiano cheese; baked with balsamella sauce
wide flat pasta with lobster, fresh clams, mussels, squid, shrimp, scallops, basil and garlic in a tomato base with olive oil
lightly breaded, hand topped with marinara sauce, parmesan and fresh mozzarella
lightly seasoned, dusted with flour, pan seared and finished with butter, white wine, lemon and parsley
thin sliced, floured, seasoned with sage, sauteed with prosciutto and laced with marsala sauce
pan - seared sea bass with lump crab crown, pinot grigio lemon sauce and venetian pesto
pan - seared halibut lightly crusted with a citrus herb crumbs, accompanied with a lemon asparagus risotto and light basil oil
broiled sea scallops served with fresh garden vegetables and house made pesto
pan - seared beef tenderloin topped with pate de foie gras, finished with truffle brandy sauce on a crisp crouton
grilled bone - in ribeye steak marinated with garlic and rosemary on a bed of arugula
herb - crusted half rack of lamb served with polenta cake in a roasted garlic demi reduction
pomodoro, carbonara or aglio e olio