Serves 4. Dried sausage, fontinella cheese, roasted red peppers, Castelvetrano olives, and prosciutto.

Serves 4. An assortment of fried calamari, grilled portabello mushrooms, grilled peppers, rice balls, and eggplant.

Topped with tomato, onion, and basil mixture.

Served with lemons and a side of marinara.

Served in a light tomato sauce.

Sauteed with peppers, calamata olives and onions.

1-1/2 dozen, served in white wine garlic butter or marinara.

1-1/2 dozen, served in white wine garlic butter or marinara.

Fried slices of breaded eggplants topped with melted mozzarella and marinara.

Sauteed and served in a rich lemon butter and garlic wine.

Served in a light tomato sauce.

Stuffed with Italian sausage, served on a bed of marinara.

Served on a bed of marinara.

Served on a bed of marinara.

Risotto, sweet peas, and cheese, rolled in bread crumbs and deep-fried, served on a bed of marinara.

Jumbo shrimp, served with lemons and cocktail sauce.

Tossed with pecorino romano cheese.

Crisp romaine lettuce, tossed with pecorino romano cheese, croutons, and homemade Caesar dressing. Please note our Caesar dressing is made with raw eggs.

Fresh mozzarella, tomatoes, and green olives, garnished with olive oil, balsamic glaze and fresh basil.

Grilled eggplant, fresh mozzarella, tomatoes, and green olives, garnished with olive oil, balsamic glaze, and fresh basil.

Mescaline mixed greens tossed with homemade balsamic vinaigrette.

Beans and macaroni in a light tomato sauce.

A chicken soup with carrots, celery, spinach, and pastina pasta.

Sauteed in a lemon butter sauce.

Sauteed in marsala wine with mushrooms.

Topped with melted mozzarella and marinara.

Sauteed in a sherry demi-glaze with green peppers, onions, and mushrooms.

Sauteed in an egg and cheese batter, finished with white wine butter and parsley sauce.

12 oz. Topped with sauteed calamata olives, red onions, and tomatoes in a burgandy wine sauce.

12 oz. Topped with sauteed mushrooms and scallions in a white wine butter sauce.

14 oz. Topped with sauteed portobello and button mushrooms and onions.

Sauteed with sun-dried tomatoes, calamata olives, spinach, olive oil, and garlic.

Sauteed with sun-dried tomatoes, calamata olives, spinach, olive oil, and garlic with chicken.

Served in an Alfredo sauce with peas.

Served in an Alfredo sauce with peas and chicken.

Fettuccine noodles tossed with calamari in a red wine sauce.

Linguine tossed in sauteed egg and cheese batter with pancetta and peas.

Meatballs and sausage with marinara or meat sauce.

With choice of marinara or meat sauce.

Linguine tossed in red or white clam sauce.

Thinly sliced breaded eggplants rolled and stuffed with ricotta cheese on a bed of linguine topped with marinara.

Fettuccine noodles in a cream sauce.

Fettuccine noodles in a cream sauce with chicken.

Served in a light tomato sauce.

Sauteed with garlic, tomatoes, and olive oil and tossed with linguine, or sauteed with fresh tomatoes, basil, and cream sauce.

With choice of marinara or meat sauce.

In a tomato cream, basil and roasted red pepper sauce.

Meatballs and sausage with marinara or meat sauce.

Meatballs and sausage with marinara or meat sauce.

Filled with ricotta cheese, with marinara or meat sauce.

Sauteed in marsala wine with mushrooms.

Topped with melted mozzarella and marinara.

Sauteed in an egg and cheese batter, finished with lemon-caper butter.

Topped with prosciutto, tomatoes, melted mozzarella and marinara.

Sauteed in a sherry demi-glace with green peppers, onions, and mushrooms.

Cooked to order. Coasted with Dijon mustard, rolled in seasoned bread crumbs and toasted. Served with mint jelly and lemons.

Served in a white wine, lemon, garlic butter, and parley sauce with bread crumbs topped with slivered almonds.

Topped with sauteed calamata olives, spinach, and roasted red peppers, covered in a sherry butter sauce.

Broiled and served in a white wine, lemon, garlic butter, and parsley sauce.

Sauteed in a sherry butter sauce with spinach and tomatoes.

16 oz. in a blue cheese demi-glaze reduction sauce.

14 oz. Served in or out of shell with drawn butter.

Stuffed with Cajun crabmeat and shrimp, topped with white wine, butter, and cherry tomatoes.

14 oz. Covered in sherry demi-glaze reduction sauce topped with Parmesan-crusted tomato.

14 oz. Covered in sherry demi-glaze reduction sauce topped with Parmesan-crusted tomato.

Full or half slab, served with fries.

Fettucini noodles tossed with sauteed shrimp, scallops, mussels, clams, and calamari in a lute red wine sauce.