Thinly sliced filet mignon marinated in lemon juice over a bed of arugula, topped with white truffle oil and shaved parmigiano reggiano.
Tender calamari battered and fried with a side of marinara sauce.
Vine ripened tomatoes topped with buffalo mozzarella, fresh basil, kalamata olives and extra virgin olive oil.
Mussels sauteed in your choice of red, garlic, white wine, or fra diablo sauce with garlic and parsley.
Sauteed in your choice of a red or fra diablo sauce.
Roasted red peppers marinated with capers and garlic with fresh buffalo mozzarella, parsley and extra virgin olive oil.
Shaved parmigiano reggiano, sharp provolone, ricotta salata, prosciutto, sopressata and olives.
Long hot peppers stuffed with fresh mozzarella, wrapped with prosciutto di parma and lightly pan fried.
Eggplant, ricotta cheese and prosciutto, marinara sauce topped with mozzarella cheese and baked.
Over arugula salad with a vinaigrette dressing.
Clams, shrimp and mussels in a white wine marinara sauce.
Thinly sliced filet mignon marinated in lemon juice over a bed of arugula, topped with white truffle oil and shaved parmigiano reggiano.
Tender calamari battered and fried with a side of marinara sauce.
Mussels sauteed in your choice of red, garlic, white wine, or fra diablo sauce with garlic and parsley.
Sauteed in your choice of a red or fra diablo sauce.
Roasted red peppers marinated with capers and garlic with fresh buffalo mozzarella, parsley and extra virgin olive oil.
Shaved parmigiano reggiano, sharp provolone, ricotta salata, prosciutto, sopressata and olives.
Long hot peppers stuffed with fresh mozzarella, wrapped with prosciutto di parma and lightly pan fried.
Eggplant, ricotta cheese and prosciutto, marinara sauce topped with mozzarella cheese and baked.
Over arugula salad with a vinaigrette dressing.
Shrimp, calamari, and mussels served over a bed of arugula with extra virgin olive oil, lemon juice, garlic and parsley.
Arugula tossed with radicchio, extra virgin olive oil and lemon juice, topped with shaved parmigiano reggiano.
Jumbo lump crab tossed with extra virgin olive oil and lemon juice over spring mix.
Arugula tossed with celery, vidalia onions and extra virgin olive oil, topped with warm goat olive oil and lemon juice.
Italian marinated yellow fin tuna, red onions, green olives, cherry peppers and cherry tomatoes served over mixed greens with extra virgin olive oil and vinegar.
Traditional caesar with romaine, croutons and parmigiano.
Romaine tossed with cucumbers, radicchio, green peppers, radishes and gorgonzola cheese with extra virgin olive oil and vinegar.
Mixed greens with extra virgin olive oil and citrus dressing.
Arugula tossed with radicchio, extra virgin olive oil and lemon juice, topped with shaved parmigiano reggiano.
Romaine tossed with cucumbers, radicchio, green peppers, radishes and gorgonzola cheese with extra virgin olive oil and vinegar.
Traditional caesar with romaine, croutons and parmigiano.
Jumbo lump crab tossed with extra virgin olive oil and lemon juice over spring mix.
Arugula tossed with celery, vidalia onions and extra virgin olive oil, topped with warm goat olive oil and lemon juice.
Mixed greens with extra virgin olive oil and citrus dressing.
Homemade potato gnocchi with tomato sauce and fresh mozzarella.
Spaghetti tossed with clams in your choice of a red or white wine sauce with garlic and parsley.
Rigatoni with garlic, grape tomatoes and basil.
Linguini with black olives, capers, garlic and fresh marinara sauce.
Rigatoni with a vodka infused pink cream sauce and vidalia onions.
Rigatoni with asparagus, shrimp and sun-dried tomatoes in a light pink cream sauce.
Thinly sliced eggplant lightly battered and baked with fresh mozzarella, topped with tomato sauce.
Homemade wide fettuccine pasta in a light creamy pesto sauce.
Fusilli pasta with jumbo lump crabmeat, onions, cherry tomatoes and a touch of hot pepper in a light pink cream sauce.
Homemade wide fettuccine pasta in our homemade traditional meat sauce.
Spaghetti tossed in a creamy egg base sauce with pancetta and caramelized onions.
Bowtie pasta with wild salmon and onions in a brandy cream sauce.
Broccoli rabe, sweet Italian sausage in a galic and oil sauce.
Linguini with shrimp, grape tomatoes and a touch of marinara sauce.
Shrimp, clams and grape tomatoes in a white wine sauce.
Homemade cavatelli sauteed with onions, pancetta, grape tomatoes and white wine.
Homemade potato gnocchi in a gorgonzola cream sauce with walnuts, topped with fresh arugula.
Homemade ricotta filled ravioli topped with spinach and fresh mozzarella in a light pink cream sauce.
Homemade cavatelli sauteed with broccoli, garlic and extra virgin olive oil.
Chicken breast sauteed in a lemon caper white wine sauce.
Chicken breast with bell peppers, onions and mushrooms in a thinned out light red sauce.
Chicken breast sauteed with wild mushrooms and sun dried tomatoes in a marsala port wine sauce.
Chicken breast topped with asparagus, wild mushrooms, sun dried tomatoes and fresh mozzarella in a white wine sauce.
Egg battered chicken breast in a leamon white wine sauce.
Chicken pieces on the bone roasted with crispy rosemary, fresh cracked pepper and sea salt.
Chicken pieces on the bone sauteed with onions, mushrooms and red peppers in a light red sauce.
Chicken breast in a plum tomato sauce with Sicilian oregano topped with fresh mozzarella.
Egg battered chicken breast with prosciutto, eggplant layerd with ricotta cheese and topped with fresh mozzarella in a light red sauce.
Roasted chicken on the bone tossed with sweet Italian sausage and cherry peppers.
Chicken breast topped with roasted red peppers, crabmeat and fresh mozzarella in a white wine sauce.
Chicken breast topped with thinly sliced prosciutto di parma, eggplant and fresh mozzarella in a light marinara sauce.
Chicken breast topped with spinach and fresh mozzarella in a blush sauce.
Tilapia sauteed in a lemon white wine sauce.
Fresh salmon sauteed with mussels and garlic in a light marinara sauce.
Tilapia sauteed with cherry tomatoes, black olives and capers in a light marinara sauce.
Fresh salmon seasoned and grilled to order, served with sauteed spinach.
Veal topped with shrimp, mushrooms and grape tomatoes in a white wine sauce.
Veal breaded and lightly pan fried, topped with fresh mozzarella and tomato sauce.
Veal dipped in flour and egg batter, lightly pan fried, topped with thinly sliced prosciutto di parma and fresh mozzarella in a white wine sauce.
Veal topped with asparagus, wild mushrooms, sun-dried tomatoes and fresh mozzarella in a white wine sauce.
Veal with artichokes, onions, mushrooms in a Vermont white wine sauce tossed with plum tomatoes.
Veal topped with roasted red peppers, crabmeat and fresh mozzarella in a white wine sauce.
Veal topped with bell peppers, onions and mushrooms in a light red sauce.
Veal sauteed with wild mushrooms and sun-dried tomatoes in a marsala port wine sauce.
Veal topped with thinly sliced prosciutto di parma, eggplant and fresh mozzarella in a light marinara sauce.
Veal sauteed in a lemon caper white wine sauce.
Egg battered veal topped with prosciutto, eggplant layered with ricotta cheese and topped with mozzarella in a light red sauce.
Veal topped with thinly sliced prosciutto di parma, fresh mozzarella and spinach in a white wine sauce.
Veal sauteed with wild mushrooms and sun-dried tomatoes in a marsala port wine sauce.
