(4) u-12 shrimp served with housemade cocktail sauce.
House rings, bacon, cheddar, chives drizzled with housemade hot sauce.
Fried pecan crusted goat cheese balls drizzled with spicy honey.
Thinly sliced and topped with candied pecans, fresh goat cheese and balsamic glaze.
Broccoli florets egg battered and fried, served in our famous French sauce.
Escarole, pancetta and hot peppers topped with shaved Parmesan cheese.
One large meatball topped with tomato sauce, fresh ricotta and pinenuts.
Fresh jalapeno peppers stuffed and wrapped in bacon.
Slided tuna over arugula and drizzled with lemon vinaigrette.
Baby greens, tomato, onion, black olivesand sharp provolone.
Chopped kale with bacon and mushrooms, tossed in our housemade caesar dressing.
Toasted pine nuts, sliced apple, tomato concasse and topped with maple vinaigrette.
Served with garlic aioli and roasted tomato topped with aged cheddar; served on brioche bun.
Soppressata, salami, capicola, mortadellaand fresh mozzarella served on a baguette with creamy house dressing.
Fresh mozzarella, basil, old-fashioned pepperoni.
Roasted eggplant, red pepper and spinach tossed in garlic cream sauce and baked with panko burrata.
Fresh housemade gnocchi, red onion, spinach, roasted red pepper tossed in marsala cream sauce.
Served with truffled polenta and chef's vegetable and topped with rich demi glaze.
Jumbo shrimp, sea scallops and middleneck clams tossed in spicy white wine marinara and served over capellini.
Served with marinara.
8 Ounces beef tenderloin served over roasted potato puree and chef's vegetable and topped with demi glaze.
Thinly sliced beef tenderloin stuffed with hard boiled egg, capicola, mozzarella topped with tomato sauce ; served with capellini.
26 Ounces tomahawk ribeye served with roasted potato puree and chef's vegetable.
5 egg battered u-12 shrimp in lemon butter sherry sauce over capellini and served with sauteed escarole.
Pan seared breaded cutlet, artichoke hearts, roasted red pepper sherry cream sauce.