marinated shrimp, baked with gratin batter, roasted tomatoes, and basil; served with a white wine chicken sauce

diced artichoke hearts, spinach, tomatoes and asiago cheese baked with alfredo sauce until bubbling and golden; served with crispy foccacia bread

an assortment of our favorite appetizers, including stuffed mushrooms, crispy zucchini fritte, bruschetta, crispy onions and spinach artichoke al alforno

Italian garlic bread toasted and topped with a tomato bruschetta relish made of diced tomatoes, balsamic vinegar and roasted garlic

crispy calamari coated in egg whites and seasoned flour, deep fried and served with our marinara sauce

strips of zucchini hand battered and fried, served with a zesty lemon aioli cream sauce

jumbo mushroom caps stuffed with spinach and topped with our seasoned breadcrumbs; served in a white wine chicken broth

steamed prince edward island mussels in the shell served tuscan or diavolo style; served with garlic crostinis

a traditional caesar salad of romaine lettuce tossed with caesar dressing, croutons and shaved parmesan cheese

chopped iceberg lettuce, diced tomatoes, crumbled bleu cheese, green onion, avocado, crispy prosciutto, tossed in our signature house dressing

iceberg and romaine lettuce, crumbled bleu cheese, crispy prosciutto, red onions, tossed in our signature house dressing

chopped iceberg lettuce, diced tomatoes, diced chicken, crumbled bleu cheese, green onion, avocado, crispy prosciutto, tossed in our signature house dressing

iceberg, romaine, prosciutto, salami, pepperoni, provolone and Italian vinaigrette

angel hair pasta served with a chunky plum tomato sauce with roasted garlic, white wine and fresh basil

angel hair pasta served with our classic blend of tomatoes, basil, oregano and olive oil, slightly sweet

angel hair tossed with a blend of our diavolo sauce with sauteed shrimp, roasted garlic and crushed red pepper for a touch of spice

bowtie pasta tossed with chicken, asparagus, spinach, sun dried tomatoes in a light parmesan broth

traditional fettucine noodles tossed with broccoli in a creamy alfredo sauce

linguine pasta tossed with sautéed gulf shrimp and roasted garlic, white wine, fresh tomatoes and basil in a flavorful shrimp sauce

linguine pasta tossed with roasted chicken, pesto, and pine nuts in a parmesan broth with a hint of lemon

broccoli sauteed with garlic and olive oil

asparagus sauteed with garlic and olive oil

potatoes mashed to perfection with heavy cream and roasted garlic

lightly breaded chicken breasts fried and topped with provolone cheese and marinara sauce

chicken breasts lightly breaded and topped with fresh sage, prosciutto and provolone cheese; served in a light veal sauce with caramelized onions

chicken breasts sautéed with marsala wine, veal sauce, mushrooms, onions and basil

medallions of beef served with roasted garlic mashed potatoes and a portabella mushroom sauce

10 oz. center cut filet, broiled and served with veal sauce and topped with crisp onion rings. marinated in herbs marinade and finished with garlic butter

tender braised beef slow cooked in a rich red wine sauce. garnished with pappardelle pasta, carrots, fennel, peas, caramalized onions and button mushrooms

16 oz. broiled, prime, aged center cut new york strip steak, served with veal sauce. marinated in herb marinade, topped with crisp onion rings and finished with garlic butter

savory crepes filled with chicken, ricotta cheese, fresh spinach and asiago cheese; topped with alfredo and baked until bubbling and golden

sliced eggplant, breaded and fried, layered with provolone cheese and marinara sauce

homemade ravioli stuffed with ricotta cheese, cream cheese, mozzarella, and provolone filling sprinkled with house cheese, then browned in the oven and served in pesto-alfredo cream sauce with a touch of marinara

ricotta pasta simmered in a delicately balanced sauce prepared with our classic pomodoro cream and finished with vodka and roasted garlic

angel hair tossed with a blend of our diavolo sauce with sauteed shrimp, roasted garlic and crushed red pepper for a touch of spice

marinated shrimp, baked with gratin batter, roasted tomatoes, and basil; served with a white wine chicken sauce

linguine pasta tossed with sautéed gulf shrimp and roasted garlic, white wine, fresh tomatoes and basil in a flavorful shrimp sauce

delicious lump crabmeat served with a side of mustard sauce

linguine pasta tossed with fresh manilla clams, basil, tomatoes and chopped clams in a red clam sauce

Italian sausage, pomodoro sauce and ziti topped with a layer of melted provolone and parmesan cheeses

fresh pasta stuffed with braised beef, asiago and parmesan cheeses