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Angus beef steak skewers served over arugula, gorgonzola and horseradish-roasted tomatoes
Six blue point oysters served with mignonette and micro greens
Jumbo shrimp with seasonal greens and cocktail sauce
Clams stuffed with bacon, peppers and onions
Traditional margherita style with roma tomatoes, fresh mozzarella, basil and garlic-olive oil
Seasoned and lightly fried calamari served with tomato marinara and shaved parmesan
Egg battered and sauteed in sherry-lemon-butter sauce topped with asiago cheese
Mini shells, lobster claw meat, Fontina, Cheddar and Asiago cheeses topped with seasoned breadcrumbs and baked to perfection
Giardiniera, Soprasata, prosciutto, roasted peppers, fresh Mozzarella, olives, tomatoes, artichoke salad and grilled ciabatta
Jalapeno peppers stuffed with shrimp and wrapped in bacon. Served with citrus soy sauce
Flash-fried panko eggplant medallions layered with tomatoes and fresh Mozzarella topped with sundried tomato, Goat cheese, balsamic reduction, olive oil and basil chiffonade
Lightly fried calamari served with banana peppers, kalamata olives and roasted peppers tossed in a garlic olive oil and parmesan cheese
Grilled chicken, avocado, tomato, crispy bacon, crumbled Bleu cheese, hardboiled egg and romaine lettuce. Served with ranch dressing
Romaine, fresh Mozzarella, red onions, kalamata olives and tomatoes with lemon-basil vinaigrette
Baby spinach, toasted pine nuts, sliced mushrooms and roasted peppers with warm pancetta-red wine vinaigrette
Fresh, crisp romaine hearts tossed with romano cheese, crispy prosciutto and creamy caesar dressing topped with shaved Parmesan cheese and fresh ground pepper
Topped with gruyere and provolone cheeses
Half-pound burger grilled to your liking and topped with crispy bacon, Cheddar, lettuce, tomato and onion
Marinated steak grilled and topped with smoked cheddar and caramelized onions on ciabatta roll
Portobello mushrooms, roasted peppers, zucchini, spinach and asiago cheese
Sopresata, prosciutto, artichokes, roasted peppers, romaine and fresh mozzarella served with a garlic-basil aioli
With spinach, tomato and Provolone with garlic-basil aioli
Fried then grilled and tossed with our chef's gold medal winning Thai BBQ sauce. Buffalo style is optional
Traditional margherita style with roma tomatoes, fresh mozzarella, basil and garlic-olive oil
Breaded and lightly fried eggplant topped with fresh Mozzarella and marinara
Bacon, peas and fresh herbs tossed with olive oil and topped with Parmesan cheese
Egg battered and sauteed in sherry-lemon sauce served over angel hair pasta
Pounded thin and breaded with panko breadcrumbs, served with arugula salad, lemon-basil vinaigrette and shaved parmesan
Angus beef steak skewers served over arugula, gorgonzola and horseradish-roasted tomatoes
Six blue point oysters served with mignonette and micro greens
Jumbo shrimp with seasonal greens and cocktail sauce
Clams stuffed with bacon, peppers and onions
Traditional margherita style with roma tomatoes, fresh mozzarella, basil and garlic-olive oil.
Seasoned and lightly fried calamari served with tomato marinara and shaved Parmesan
Egg battered and sauteed in sherry-lemon-butter Sauce topped with asiago cheese
Mini shells, lobster claw meat, fontina, Cheddar and asiago cheeses topped with seasoned breadcrumbs and baked to perfection
Giardiniera, soprasata, prosciutto, roasted peppers, fresh mozzarella, olives, tomatoes, artichoke salad and grilled ciabatta
Jalapeno peppers stuffed with shrimp and wrapped in bacon. Served with citrus soy sauce
Flash-fried panko eggplant medallions layered with tomatoes and fresh mozzarella topped with sundried tomato, goat cheese, balsamic reduction, olive oil and basil chiffonade
Lightly fried calamari served with banana peppers, kalamata olives and roasted peppers tossed in a garlic oil and parmesan cheese
Baby spinach, toasted pine nuts, sliced mushrooms and roasted peppers with warm pancetta-red wine vinaigrette
Romaine, fresh mozzarella, red onions, kalamata olives and tomatoes with lemon-basil vinaigrette
Fresh, crisp romaine hearts tossed with romano cheese, crispy prosciutto and creamy caesar dressing topped with shaved parmesan cheese and fresh ground pepper
A crisp wedge of iceberg lettuce topped with red onion, crispy prosciutto and creamy gorgonzola
Topped with gruyere and provolone cheeses.
Served with creamy basil polenta, root vegetables and red wine demi-glace
Served with roasted garlic-mashed potato, haricot vert and choice of sauce
Served with roasted garlic-mashed potato, haricot vert and choice of sauce
Served with salt and vinegar potatoes and garlic broccolini
Bone-in ribeye served with beer-battered, thick-cut onion rings and mushroom-caper au jus
Balsamic marinated strip served with fingerling potatoes and roasted asparagus with maître butter
Chicken, artichokes, roasted peppers and spinach sauteed in white wine and garlic-cream sauce
With dried cherry-cornbread dressing, roasted carrots and pan jus
Pounded thin and breaded with panko breadcrumbs served with arugula salad, lemonbasil vinaigrette and shaved Parmesan
Chicken breast with Fontina and prosciutto served with roasted garlic-mashed potato and sauteed romaine and herb butter
Egg battered and sauteed in sherry-lemon-butter sauce served over angel hair pasta and topped with asiago cheese
Grilled eleven-ounce, center-cut pork chop with roasted Brussels sprouts, apple butter and sweet potato frites
Breaded and fried eggplant topped with Mozzarella and marinara served over angel hair pasta
Breaded, pan-fried veal cutlet topped with Mozzarella and marinara served over fettuccini
Jumbo shrimp sauteed in white wine and garlic-lemon-butter sauce tossed with parsley, Parmesan and angel hair pasta
With crispy pancetta wild mushroom risotto and grilled asparagus
Eight-ounce tail with drawn butter and vegetable couscous
Bacon and peas tossed with olive oil and fresh herbs and Parmesan cheese
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