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Rice dough sheet shaped like crepes, filled with cilantro, leek, parsley, and sweet onions, steemed and topped with tomato sauce.
Julian vegetables in rice flour dough, steamed and served with a seasoned hot mustard sauce.
Seasoned vegetables such as Portobello mushrooms, bell peppers, sweet onions, squash, zucchini and tomatoes, roasted with an herbed olive oil.
Fresh spinach sauteed in extra virgin olive oil with pieces of freshly sliced whole garlic.
Fresh broccoli rapini sauteed in extra virgin olive oil with pieces of freshly sliced whole garlic.
Combination platter of a'ashak, veggie spring rolls, broccoli rapini and aglio e olio.
Combination of mesclun greens, roma tomatoes, bermuda onions and hearts of palm, served with our house vinegarette dressing.
A delicate aztec grain tossed with cherry tomatoes, cucumber, green onion, cilantro, and lime juice.
Slices of garden fresh roma tomato altering with sliced mozzarella cheese and fresh basil leaves.
Seasonal beans and chickpeas, kidney beans, strength beans tossed in a homemade olive oil vinaigrette dressing.
Garden fresh and raw for a superior taste with the nutrients intact, served with marinara sauce.
Fettucine pasta tossed in a rich cream sauce blend with sauteed mushrooms and a dash of nutmeg.
Marinated tofu and mirepoix baked and served over slowly cooked white wild rice pilaf.
Generous blend of cremini, shitake, and portobello mushrooms sauteed in garlic, shallots, and truffle oil, served over gluten free rice pasta.
Jumbo gulf shrimp sauteed with pancetta, garlic and diced tomatoes in light white wine lemon sauce served over crostini toast.
Sliced and baked stuffed eggplant with melted fresh mozzarella cheese, topped with our pomodoro sauce.
Jumbo gulf shrimp steamed, served with cocktail sauce.
Your choice of either fresh new england mussels, little neck clams, or a blend of both shellfish, simmered in your choice of either our homemade marinara sauce, or in a white wine, olive oil and garlic sauce.
Toasted slices of our fresh baked bread surround a blend of roma tomatoes, bell peppers, diced red onions, capers and fresh chopped basil; drizzled in balsamic vinaigrette, extra virgin olive oil and fresh shaved reggiano parmigiano cheese. add fresh lump crab meat $3.95.
A generous blend of tender baby squid, jumbo gulf shrimp, sea scallops and zucchini squash, lightly battered, flash fried and served with our homemade marinara sauce on the side.
Large sea scallops sauteed with shallots, truffle oil and creamy champagne sauce.
Generous slices of mozzarella cheese breaded and flash fired, served with our homemade marinara sauce.
Crisp mini phyllo dough shells filled with a seasoned mixture of jumbo lump crab and finely diced peppers; then topped with fontina cheese and oven baked to perfection in our special.
Baked polenta with home-made sausage, shiitake mushroom, diced tomato, light marinara sauce, sage, rosemary, topped with fresh mozzarella and parmigiano cheese and pesto sauce.
An old favorite prepared with fresh garden vegetables and herbs. (vegetarian soup).
Home-made pasta and bean soup.
Please ask the server for today's special.
Combination of mesclun greens, roma tomatoes, bermuda onions and hearts of palm, served with our house vinegarette dressing.
Add grilled shrimp (5 pieces).
Add grilled chicken (1/2 chicken breast).
Fresh baby spinach leaves with sliced cremini mushrooms, hearts of palm and a blend of julienne mozzarella and provolone cheeses; tossed in a hot bacon vinaigrette dressing.
Crisp, select romaine lettuce tossed with our creamy caesar dressing, topped with a sprinkling of parmigiano & roma cheese blend and homemade croutons.
Add grilled shrimp (5 pieces.)
Insalata Caprese
Slices of fresh roma tomatoes topped with whole basil leaves and fresh mozzarella cheese, served with seasoned extra virgin olive oil and pesto sauce.
Combination of shrimp, scallops, calamari and jumbo lump crab meat tossed with diced tomatoes, asparagus spears, red onions, and parsley, marinated in olive oil and lemon dressing.
Rigatoni pasta sauteed with garlic, sun-dried tomatoes and sausage, served with a creamy Parmigiano cheese sauce.
Rigatoni pasta sauteed with diced eggplant, capers and calamata olives in a hearty, light marinara sauce, topped with fresh mozzarella, then oven baked.
Tri-color cheese filled tortellini sauteed with fresh sliced prosciutto di parma, green peas, diced roma tomatoes and shiitake mushrooms, finished in a delicate champagne cream sauce.
Penne pasta sauteed with diced prosciutto, onions, tomatoes, basil and creamy Vodka sauce.
A generous blend of cremini, shiitake, and portobello mushrooms sauteed in garlic, shallots and truffle oil.
House made cheese ravioli in a light marinara sauce with sausage, shiitake mushrooms, green peas, diced tomatoes and fresh basil.
Fettuccine pasta in a hearty ragu bolognese combining seasoned ground veal with our homemade marinara sauce, and a dash of cream.
Angel hair pasta served with san marzano plum tomato sauce and fresh basil.
Penne pasta sauteed with diced onions, pancetta and tomato sauce with a touch of red wine.
Fettuccine pasta sauteed with onions, pancetta and a romano cheese sauce.
Penne pasta sauteed with calamata olives, minced anchovies, capers and diced roma tomatoes, finished in our house marinara sauce.
Penne pasta with sauteed broccoli rapini and home-made sausage in a hearty, light marinara sauce.
Hand rolled potato pillow pasta, served with a home-made bolognese sauce.
Combination of gulf shrimp and sea scallops sauteed with garlic, white wine pesto sauce and marinara sauce, served over a bed of linguine.
Muscles sauteed with garlic, servec with a red or white wine sauce over linguine.
Combination of shrimp, muscles, scallops, clams and 9 oz. Lobster tail sauteed with garlic, white wine and marinara sauce, served over linguini.
Tender slices of top round veal served with roasted peppers, artichoke hearts and red wine demiglaze sauce.
Tender slice of veal scaloppini sauteed with cremini mushroom and marsala wine sauce.
Top round tender slices of veal served with capers and hearts of artichoke in a light white wine lemon sauce.
Top round tender slices of veal baked with a golden parmesan herb crust and finished with a hint of lemon.
Whole chicken breasts topped with prosciutto, provolone cheese and asparagus, served with a port wine sauce.
Chicken breast topped with slices of eggplant and provolone cheese, served with a white wine sauce.
Boneless breast baked with a golden parmesan herb crust and finished with a hint of lemon, served with pasta.
Grilled chicken breast topped with sun-dried tomatoes, fresh mozzarella cheese and sauteed spinach.
Marinated chicken scaloppini sauteed in a marsala wine and mushroon sauce.
Tender, thin chicken breast pan sauteed with mushrooms, lemons, and capers.
Ask your server for details.
Pan sauteed filet of salmon served with citrus sauce.
Atlantic salmon filet topped with tomatoes, black olives, fresh basi,l baked and served with lemon white wine sauce.
Fresh filet of sea bass sauteed with garlic and herbs served with mussels and clams in light marinara white wine sauce
12 oz. new york strip steak grilled to perfection and topped with porcini mushroom sauce.
10 oz. beef tenderloin grilled and served with port wine sauce.
Combination of 10 oz. Grilled tenderloin and broiled 8 oz. lobster tail served over sauteed asparagus.
Very traditional.
Fresh broccoli rapini sauteed in extra virgin olive oil with pieces of freshly sliced whole garlic.
Choice of angel hair (or) penne pasta (or) linguini served in our marinara sauce (or) aglio e olio.
Served in a creamy sauce.