Fremont Classic

fresh ripe tomatoes, mozzarella and asiago cheeses, olive oil and fresh basil

red sauce, sun-dried tomatoes, sauteed mushrooms, roasted garlic, and mozzarella, provolone and gorgonzola cheese

calamari steaks marinated in lemon, basil, garlic, and olive oil then sliced thin and combined with prawns, bell peppers, fresh basil and garlic, red pizza sauce, and topped with our four cheese blend

a sauteed medley of wild and fanned mushrooms, fresh thyme, caramelized onions with mozzarella provolone, asiago, parmesan and fontina cheese on a red sauce base

chunks of sauteed chicken breast, sliced sweet onions, spicy barbecue sauce, mozzarella, provolone and cheddar cheese

delicate and flavorful: french chevre cheese crowing artichoke hearts, sun-dried tomatoes and a blend of four cheeses with fresh basil and garlic

roasted bell peppers, onions, artichokes hearts, sun-dried tomatoes, mushrooms with fresh basil, oregano and fresh garlic. topped with a blend of parmesan, asiago, mozzarella, provolone and cheddar cheese over our red pizza sauce

with mozzarella, provolone, parmesan and asiago cheeses and our house made red pizza sauce

spinach, bell peppers, capers, fresh tomatoes, onions, peppercinis, pineapple, sun-dried tom., sopressata, anchovies, canadian bacon, italian sausage, pepperoni, copacola, olives, mushrooms

calamari, chicken, roasted garlic, artichoke heart, greek olives, tiger prawns, roasted red peppers, montrachet cheese, wild mushrooms, pancetta

basil, fresh garlic, thyme, oregano

fresh manila clams sauteed with butter, garlic, fresh herbs, diced tomatoes, vermouth and cream

penne cove mussels sauteed with butter, garlic, thyme, diced tomatoes, sherry and cream

julienned calamari steaks dredged in seasoned flour and pan-fried in extra virgin olive oil. served with aioli sauce

julienned calamari steaks braised with garlic, dried red chili peppers, white wine and tomatoes

three thick slices of bread slathered with roasted garlic butter and finished in the oven

giant portabella mushrooms, thickly sliced and sauteed with garlic, crushed pink peppercorns, sweet marsala and heavy cream. served with bread for dipping

organic mixed salad greens tossed with an apple-cider vinaigrette, topped with honey-toasted walnuts, and crumbled, gorgonzola cheese

spinach tossed with a sweet balsamic vinegar dressing and honey-glazed walnuts, croutons and parmesan cheese. served with tomatoes and peppercinis

our garlicky version of the classic!

served with olives, tomato and a peppercini. fresh homemade dressings: honey-mustard vinaigrette, italian, and blue cheese. we also have oil and vinegar for you to mix

sliced calamari and plum prawns sauteed in extra-virgin olive oil and sun-dried tomato pesto, then tossed with crisp romaine lettuce and croutons. topped with parmesan cheese

boneless, skinless, herbed and grilled chicken breast with organic mix salad greens, tossed with apple cider vinaigrette, topped with crumbled gorgonzola cheese and balsamic syrup

fresh penne cove mussels, clams and plum tiger prawns sauteed in garlic with tomatoes, fresh basil and cream, tossed with linguini and topped with fresh grated parmesan cheese

petite clams steamed in sweet vermouth with garlic, and fresh basil. tossed with fresh roma tomatoes and linguini

boneless chicken breast pan-fried with seasonal wild mushrooms. fresh thyme, marsala and cream. served with pasta or sauteed vegetables

cheese tortellini sauteed with fresh tomatoes. hot chili flakes pancetta, garlic and red wine, then topped with parmesan cheese

fresh fettuccine noodles tossed with creamy garlic parmesan sauce

rapini sauteed with garlic, hot pepper flakes and pancetta, finished in a tomato-cream sauce

fresh cheese-stuffed tortellini and sauteed spinach in a rich cream and gorgonzola reduction. topped with walnuts

ricotta and mozzarella cheese and a meat sauce layered with wide lasagna noodles, topped with a thin layer of bechamel and then baked

succulent prawns sauteed with sun-dried tomatoes, garlic, basil, with a vermouth butter sauce on a bed of fresh fettuccine

plump tiger prawns sauteed with garlic, fresh tomatoes and a marsala cream sauce on a bed of penne noodles, topped with fontina cheese and finished in the oven

boneless chicken breast floured and pan-fried with artichoke hearts, capers, garlic, lemon and butter. served with pasta or sauteed vegetables

fresh basil, red bell peppers, artichoke hearts, garlic and cream tossed with penne, topped with fontina cheese and finished in the oven

a traditional slow cooked with large pieces of fork-tender beef and pork braised with red wine and tomatoes

a generous portion of spaghetti topped with our house made classic red sauce

spaghetti and our homemade marinara sauce topped with either a grilled hot italian sausage link from cascioppo bros, or house-made meatballs

topped with fresh seasonal wild and domestic mushrooms, sauteed with fresh thyme and garlic, then simmered in red wine and red sauce