Jumbo shrimp served on crisp greens, with our own cocktail sauce.

Jumbo shrimp stuffed with horseradish, wrapped in bacon and broiled in white wine and butter.

Sea scallops wrapped in bacon and broiled with white wine, lemon and butter.

Tender artichoke hearts and sauteed French style.

Lightly breaded calamari, deep fried and served with a red sauce and lemon wedge.

Lightly fried and sauteed in olive oil and garlic with pepperoncini, Kalamata olives and sherry wine. Topped with Pecorino Romano cheese.

Fresh escarole and beans sauteed in olive oil and garlic.

Lightly toasted with garlic and butter, topped with melted cheese. Served with marinara on the side.

Please call restaurant for daily soup selection.

Fridays only.

Served with croutons and topped with mozzarella cheese.

Crisp greens with your choice of dressing.

Sliced New York strip with Cajun spices served over fresh greens accompanied by garlic toast.

Crisp greens and garden fresh vegetable topped with a 2 grilled chicken breasts served with garlic bread.

Grilled shrimp over fresh greens and with your choice of dressing.

Crisp greens and garden fresh vegetable topped with 2 fried chicken breasts served with garlic bread.

Seasoned filet mignon served on grilled eggplant with spinach and diced tomatoes topped with Asiago cheese, accompanied by a Marsala wine sauce.

Tenderloin tips sauteed with shallots and mushrooms in a brandy bordelaise cream sauce. Served over rice.

An 8 oz. filet broiled to your liking and smothered in mushrooms with a Marsala wine sauce.

Boneless breast of chicken with a cornbread sausage stuffing topped with sun-dried tomatoes in a Mornay sauce.

Boneless chicken breast sauteed in a sherry cream sauce with mushrooms and tarragon.

Chicken breast sauteed with olive oil, garlic, peppers, onions, mushrooms and port wine. Served over angel hair in a light marinara sauce.

Tender veal medallions wrapped with prosciutti ham sauteed in a Marsala wine sauce with mushrooms and Kalamata olives. Served over fresh escarole.

Veal medallions and jumbo shrimp sauteed in a white wine sauce with garlic, black olives and diced tomatoes. Served over linguine.

Deep fried veal layered with eggplant, prosciuttoand roasted red peppers then baked with mozzarella cheese served with a side of rigatoni.

Veal medallions sauteed in olive oil with garlic, roasted red peppers, and Kalamata olives in a tomato Parmesan cream sauce, then topped with Gorgonzola cheese.

Jumbo shrimp stuffed with feta cheese and spinach wrapped in bacon and broiled to perfection. Served over a bed of fresh escarole.

Chicken and broccoli in our homemade Alfredo sauce tossed with fettuccine.

Fettuccine in a zesty Asiago cheese sauce.

Homemade in our own sauce.

Rigatoni in Toula's homemade meat sauce.

Fettuccine in a zesty Asiago cheese sauce with chicken

Fettuccine in a zesty Asiago cheese sauce with shrimp

Rigatoni in Toula's homemade meat sauce with a large homemade meatball

Rigatoni in Toula's homemade meat sauce with sausage

The king of steaks. Served wrapped in bacon with sauteed mushroom caps and accompanied with Bearnaise sauce.

USDA choice strip steak lightly seasoned and broiled to your liking. Topped with sauteed mushrooms.

Deep fried breaded veal smothered with mozzarella cheese. Served on a bed of pasta with an Italian red sauce.

Veal medallions dipped in egg batter then sauteed in a sherry wine, lemon and butter sauce.

Fresh veal medallions sauteed with mushrooms and garlic. Served in a Marsala wine sauce.

Fresh veal sauteed lightly with fennel, Kalamata olives and artichoke hearts finished with white wine and feta cheese.

Tender boneless chicken breast breaded and deep fried. Topped with melted mozzarella cheese and smothered in red sauce, served over pasta.

Boneless breast dipped in egg batter and sauteed in a sherry wine, lemon and butter sauce.

Breast of chicken sauteed in a Marsala wine sauce with fresh mushrooms and a hint of garlic.

Chicken breast sauteed with peppers, onions and pepperoni, topped with mozzarella cheese and a light marinara sauce served with a nest of angel hair pasta.

Chicken, broccoli and sun-dried tomatoes in a white wine sauce and served over angel hair pasta.

Chicken breast dredged in flour, then sauteed with artichoke hearts and garlic in a lemon sherry wine sauce.

6 jumbo shrimp sauteed with garlic and lemon in a white wine sauce. Served over angel hair pasta.

Chicken and shrimp sauteed with roasted red peppers, artichoke hearts, and Kalamata olives in a scampi sauce, served over fettuccini and topped with feta cheese.

Fish Dave. Fresh haddock baked with garlic roasted tomatoes and feta cheese. Served over sauteed greens.

Lightly seasoned scallops seared in olive oil and served over spinach, with basil oil and topped with crumbled feta cheese.

Sea scallops sauteed with tomatoes, prosciutto, spinach and shallots in a white wine and garlic sauce. Served over a nest of angel hair pasta.

Jumbo shrimp, whole clams and fresh haddock served over linguine in a spicy marinara sauce.

Generous portion of linguine with whole clams in a red sauce.

Generous portion of linguine with whole clams in a white clam sauce.

Fresh salmon sauteed with artichoke hearts, roasted red peppers and garlic in a lemon sherry wine sauce.

Fridays only.

9 jumbo shrimp sauteed with garlic and lemon in a white wine sauce. Served over angel hair pasta.