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Fried with roasted red peppers, pepperoncinis and kalamata olives.
Dipped in egg batter with a sherry lemon butter sauce.
Sautéed escarole, olive oil, garlic and cannelloni beans with crushed red pepper.
Over a bed of mixed field greens.
Romaine lettuce tossed with our House-Made dressing, croutons and Asiago cheese.
Mixed field greens tossed with House-Made balsamic dressing.
Crispy? bacon, Maytag Blue cheese and creamy Blue cheese dressing with a balsamic reduction.
Sautéed with olive oil, garlic, cannellini beans with a touch of crushed red pepper.
Served with cocktail sauce and lemon.
Lightly seasoned, flash fried and served with marinara sauce.
Mixed field greens tossed with balsamic vinaigrette.
Flash fried with roasted peppers, pepperoncinis and Asiago cheese.
Sautéed calamari and kalamata olives served in a spicy marinara sauce.
Fresh Mozzarella cheese wrapped with prosciutto, baked with Marinara sauce and a touch of bread crumbs.
Sautéed with onions, scallions and garlic in or Marinara sauce.
Romaine hearts, croutons, shredded Asiago cheese and Caesar dressing.
Mixed field greens tossed with balsamic vinaigrette.
Fresh Mozzarella cheese, Vine-Ripened tomatoes, basil, extra virgin olive oil and balsamic reduction.
Stuffed with Home-Made casino stuffing.
Egg batter dipped artichokes, sautéed in a sherry lemon butter sauce.
Fresh littleneck clams steamed in a white wine broth. Served with drawn butter.
Marinara sauce, fresh Mozzarella cheese, tomatoes and basil.
Roasted red peppers, broccoli, artichokes and Mozzarella cheese.
Mozzarella, Asiago and Parmesan cheese with olive oil and garlic.
Roasted red peppers, mushrooms and Provolone cheese.
Breaded topped with Mozzarella cheese and red sauce.
Steak with peppers, onions, mushrooms, cheese and spicy mayonnaise.
1/2 lb. Ground sirloin topped with Provolone cheese, lettuce and tomatoes.
Sautéed with artichokes, roasted red peppers, peas and prosciutto in a garlic wine sauce over linguine.
Breaded topped with Mozzarella cheese, baked and served with red sauce over penne.
Dipped in egg batter with a sherry lemon butter sauce over linguine.
Sautéed with mushrooms in a Marsala Demi-Glaze over linguine.
Vodka, Marinara sauce, heavy cream, bacon and onions tossed with penne pasta.
Bacon, eggs and cream blended with fresh Pecorino Romano.
Shrimp, clams and calamari in a spicy marinara sauce over linguine.
Home-Made lobster stuffed ravioli in our vodka cream sauce served over baby spinach.
Home-Made ravioli stuffed with artichokes with broccoli and roasted red peppers tossed in a garlic wine sauce.
Vodka Marinara sauce, heavy cream, bacon and onions tossed with penne pasta finished with pecorino Romano cheese.
Cheese filled tortellini with bacon, mushrooms and peas, tossed in a light cream sauce.
Cheese filled tortellini with a fresh basil pesto sauce, pecorino Romano cheese and fresh vegetables.
Prosciutto, mushrooms and artichokes in Gorgonzola cream sauce with linguine.
Bacon, egg and cream blended with fresh Pecorino Romano cheese.
Fresh vegetables sauteed with garlic, fresh herbs, olive oil and white wine sauce and tossed with linguine.
Sauteed with portabella mushrooms, asparagus and Sun-Dried tomatoes in a Madeira wine sauce and a touch of Marinara.
Sauteed with fresh mushrooms in a rich Marsala Demi-Glaze.
Sautéed with fresh herbs, artichoke hearts, roasted red peppers, peas and prosciutto in a garlic wine sauce topped with Asiago cheese. Served over linguine.
Dipped in egg batter, sautéed with a sherry lemon butter sauce. Served over linguine or spinach.
Breaded topped with Mozzarella cheese, baked and served with fresh tomato basil sauce over penne pasta.
Sautéed with fresh scallops, shrimp and chopped Roma tomatoes in a light sherry Marinara sauce.
Sautéed with prosciutto and kalamata olives over escarole in a Madeira wine sauce.
Sautéed with shrimp, portabella mushrooms, roasted red pepper, fresh herbs and asparagus. Served in a Madeira wine sauce.
Served three ways Gorgonzola, Au Poivre or with mushrooms.
Rosemary and EVOO marinade, grilled and served in a wine sauce.
Two 9 oz. French cut pork chops in your choice of balsamic or Cajun glaze.
Fresh littleneck clams steamed and sautéed with onions, garlic, fresh herbs, sherry wine and a touch of red pepper tossed with linguine.
Jumbo shrimp sautéed with garlic, baby spinach, fresh herbs and sherry lemon butter sauce over linguine.
Dipped in egg batter, sautéed with a sherry lemon butter sauce served over baby spinach.
Fresh little neckclams, mussels, shrimp and a 4 oz. Lobster tail served in a spicy Marinara sauce over linguine.
Sautéed with braised mushrooms and Sun-Dried tomatoes in a light Madeira cream sauce. Served with asparagus.
Fresh sea scallops, shrimp and 4 oz. Lobster tail in a light brandy cream sauce. Served with asparagus and rice pilaf.
Shrimp sautéed in a white wine Cajun cream sauce. Served with chopped tomatoes, scallions and tossed with cheese tortellini.