Imported prosciutto di parma, cantaloupe, honey, and crostini.

Fresh, cream filled mozzarella, olives, garlic, chili infused olive oil, gremolata and crostini. Served warm.

Goat cheese, artichokes, olives, roasted garlic, and red peppers, capers and crostini. Served warm.

Buttermilk soaked squid, hand breaded and golden fried.

Stuffed with homemade sausage, baked in tomato sauce.

A dozen clams, steamed in white wine, fresh basil, oregano, garlic and crushed tomato sauce.

Mussels sauteed and steamed with fresh basil, oregano, garlic, onion, cherry tomatoes, touch of cream.

Fresh g u lf coast rock shrimp, hand tossed, lightly breaded, and fried. Lemon and garlic aioli dipping sauce.

6 clams, broiled, with herb infused breadcrumb, olive oil and bacon.

Imported prosciutto, Italian salami, melon, fresh mozzarella, grilled vegetables, olives, smoked fishand aged provolone.

Fresh mozzarella, sliced tomato, fresh basil, drizzled with olive oil and a balsamic reduction.

Fresh chopped romaine, Parmesan croutons and our fam ous caesar dressing.

Fresh mozzarella, radicchio, crispy prosciutto, cherry tomato vinaigrette and finished with a balsamic-honey drizzle.

Iceberg, crispy bacon, red onion, cherry tomatoes, homemade blue cheese dressing and a balsamic drizzle.

Four rib rack of lamb, grilled to your liking and served over dijonaise sauce.

16 oz. New York strip steak.

16-18 oz. grilled to your liking and served with a porcini mushroom and red wine sauce.

Veal hind shank, braised with red wine, veal stock, root vegetables with tagliatelle.

Potato dumplings served with a tomato-vegetable sauce, kalamata olives.

Veal, prosciutto, and porcini mushroom filling, brown butter, and sage sauce, Pecorino Romano cheese.

Fresh pasta filled with a mixture o f meat and herbs and topped with a tomato-vegetables sauce.

Bowtie pasta, shiitake and button mushroom sott'olio, asparagus, prosciuttom and fonduta (a light fontina cheese sauce).

Our traditional meat sauce.

Thin pasta, pancetta, peas, black pepper, Pecorino Romano cheese and cream sauce.

Crumbled Italian sausage, tomato cream sauce.

With a classic alfredo sauce made with our freshly grated Pecorino Romano cheese.

Small shells, tossed with a sauce ofbroccoli-rabe, garlic, butter, and our homemade Italian sausage (crumbled).

Our homemade meat sauce, crumbled sausage, ricotta, and provolone cheese.

Mussels over linguini (red or white).

Salmon stuffed with crabm eatand topped with lobster dill cream sauce over tagliarini.

Linguini with clam sauce (red or white).

Shrimp and scallops, spicy marinara sauce over linguini.

Fresh lobster, shrimp, scallops, squid, mussels, and clams, in a light tomato sauce over linguini.

Veal medallions, topped with fresh tomato, prosciutto, provolone cheese, and baked.

Veal medallions sauteed with mushrooms, marsala wine sauce.

Veal, thinly pounded, hand breaded, fried and topped with marinara and provolone cheese.

Veal medallions sautéed with capers, lemon and white wine butter sauce.

Eggplant Parmigiana.

Chicken breast, sautéed with mushrooms, marsala wine sauce.

Chicken breast, hand breaded, fried, and topped with marinara and provolone cheese.