Golden crusted artichoke hearts with a light lemon butter sauce.

Four jumbo gulf shrimp grilled to perfection. Served on a bed of cucumber noodles and Pacific Rim BBQ sauce.

Hot peppers stuffed with a traditional Italian sausage topped with marinara sauce & mozzarella cheese.

Our house made lump crab cake with a whole grain mustard aioli.

Slices of fresh tomatoes and mozzarella cheese on our hand stretched dough. Finished with fresh basil.

Prince Edward Island mussels tossed with pancetta, tomatoes, garlic and basil in a white wine butter sauce. Accompanied by grilled flatbread.

Zucchini in a crunchy and light breading of crackermeal with our house blue cheese dipping sauce.

Crispy fried calamari tossed with a citrus scented sea salt and black pepper. Served with a basil aioli.

Delicate pasta filled with lobster, shrimp and basil then tossed in a lobster cream sauce laced with sherry. Finished with chive oil.

A thick slice of provolone cheese in a herb and garlic breadcrumb crust. Served on a bed of marinara.

Grilled chicken breast with spinach and bacon then topped with Asiago cheese on our hand stretched dough.

Crisp romaine tossed in a light dressing then finished with shaved trio of cheese and croutons.

Mixed greens tossed with walnuts, raisins, and gorgonzola cheese in a basil balsamic vinaigrette.

Ripe tomatoes shingled with fresh mozzarella cheese then drizzled with basil pesto, extra virgin olive oil, and balsamic reduction.

Grilled salmon fillet on a bed of greens with artichokes, cucumbers, and tomatoes. Finished with a lemon dill vinaigrette.

Six ounce New York Strip Steak crusted with cracked black pepper then grilled to your liking. Accompanied by greens tossed with portabella mushrooms, gorgonzola cheese, and roasted red peppers with your choice of dressing.

A DiSalvo's favorite. Handmade crepes filled with ricotta and mozzarella cheese then finished with a creamy tomato sauce.

Delicate pasta filled with portabella mushrooms and parmesan. Tossed in a portabella cream sauce with fresh basil.

Penne pasta tossed in a tomato vodka cream sauce.

Ricotta and semolina gnocchi tossed in brown butter with spinach, bacon and caramelized shallots. Also available with our bolognaise sauce.

Romano battered eggplant stuffed with ricotta cheese. Then topped with marinara and shaved Asiago and Romano cheeses.

Delicate pasta filled with lobster, shrimp and basil then tossed in a lobster cream sauce laced with sherry. Finished with chive oil.

Shrimp, calamari, salmon, white fish and mussels in a broth of white wine, tomato, and roasted garlic over fettuccine.

Giant hand made veal, pork and beef meatball over spaghetti with bolognaise sauce.

Fettuccine tossed in a rich cream sauce flavored with Asiago, Romano, and parmesan cheeses.

Penne pasta with fresh tomatoes, garlic, banana peppers, Kalamata and Spanish olives.

Rich marsala wine sauce with mushrooms and roasted garlic.

Herb breading topped with tomato sauce and fresh mozzarella.

Golden brown Romano cheese crust with a light lemon butter sauce.

Sautéed then tossed with lemons, artichokes, basil, and roasted red peppers.

Sautéed then layered with spinach topped with Asiago, parmesan, and Romano cheeses.

Scaloppini stuffed with prosciutto, provolone & sage in a sherry wine mushroom sauce.

Medallions of beef sautéed with peppers, onions and mushrooms in a red wine sauce.

Petite filet mignon in harmony with a sautéed jumbo lump crab cake.

Twelve ounce center cut New York Strip steak, grilled to your liking . Accompanied by a demi glace.

Eight ounce center cut filet mignon, grilled to your liking. Accompanied by demi glace.

Braised veal shank in a savory sauce infused with orange served over mushroom risotto.

A jumbo lump crab cake accompanied by shrimp scampi with garlic, tomatoes, white wine and basil.

Jumbo gulf shrimp sauté scampi style with roasted garlic and rosemary. Served on a bed of three cheese risotto.

Served on a bed of spinach in a garlic broth.

Duet of lump crab cakes with a whole grain mustard aioli.

Pan seared salmon fillet with our Hawaiian BBQ sauce.

Crisp romaine tossed in a light dressing then finished with shaved trio of cheese and croutons.

Crisp romaine tossed in a light dressing then finished with shaved trio of cheese and croutons.

Golden crusted artichoke hearts with a light lemon butter sauce.

Four jumbo gulf shrimp grilled to perfection. Served on a bed of cucumber noodles and pacific rim BBQ sauce.

Hot peppers stuffed with a traditional Italian sausage topped with marinara sauce & mozzarella cheese.

A thick slice of provolone cheese in a herb and garlic breadcrumb crust. Served on a bed of marinara.

Grilled chicken breast with spinach and bacon then topped with Asiago cheese on our hand stretched dough.

Zucchini in a crunchy and light breading of crackermeal with our house blue cheese dipping sauce.

Crispy fried calamari tossed with a citrus scented sea salt and black pepper. Served with a basil aioli.

Our house made lump crab cake with a whole grain mustard aioli.

Slices of fresh tomatoes and mozzarella cheese on our hand stretched dough. Finished with fresh basil.

Prince Edward Island mussels tossed with pancetta, tomatoes, garlic and basil in a white wine butter sauce. Accompanied by grilled flatbread.

Delicate pasta filled with lobster, shrimp and basil then tossed in a lobster cream sauce laced with sherry. Finished with chive oil.

Fettuccine tossed in a rich cream sauce flavored with Asiago, Romano, and parmesan cheeses and roasted red peppers.

Ricotta and semolina gnocchi tossed in brown butter with spinach, bacon and caramelized shallots.

Chicken and mushrooms in a creamy three cheese risotto.

Grilled 8 ounce Angus beef burger with your choice of American, Provolone or Swiss cheese.

6 ounce New York strip steak grilled to your liking on a toasted baguette with onions, peppers and mozzarella cheese.

Blackened chicken breast with romaine lettuce tossed in Caesar dressing and parmesan cheese.

Our giant handmade meatballs on our house made bread with marinara sauce and mozzarella cheese.

Delectable cheesecake loaded with vanilla beans in a graham cracker crust.

Rich baked custard with a caramelized sugar crust.

Coffee soaked lady fingers layered with a light sweet cream and shaved chocolate.

Crunchy pretzel crust with a rich chocolate ganache.