Diced plum tomatoes, red onions and sweet basil, tossed in balsamic vinegar, served on toasted crostini topped with aged Provolone

Diced plum tomatoes with fresh garlic, bell peppers, red onions, and Italian seasoning on toasted homemade focaccia with melted mozzarella cheese

Twin Mediterranean spring rolls generously filled with back fin crab and shallots served with sauteed vegetables

One dozen steamed littleneck clams served in a lemon garlic white wine sauce

Marinated chicken breast seasoned with dijon mustard and encrusted in crushed pistachios, served with dill cream sauce over couscous pilaf

Atlantic Salmon topped with cracked peppercorns and pan seared, finished with a citrus beurre blanc, served with plum tomato, arugula, and Assiago risotto

Pork tenderloin medallions marinated in dijon mustard and rosemary and oven finished, served with mushroom risotto and roasted vegetables

A rich mix of garden vegetables and greens including tomatoes, cucumbers, artichoke hearts, shredded carrots, bell peppers, onions, and kalamata olives

Fresh hearts of romaine topped with fresh grated parmigiano, reggiano, home baked croutons, roasted red peppers and our classic Caesar dressing

Our Giardiniera with a generous portion of imported pancetta, provolone, pepperoni, and turkey

Romaine hearts, cucumbers, tomatoes, onions, kalamata olives, diced bell peppers, feta cheese and balsamic vinaigrette

Fresh mozzarella and ripe tomatoes layered over a bed of lettuce served on focaccia with basil olive oil. Option of adding ham, portabella, or chicken

Authentic homemade focaccia bread stuffed with pancetta, roasted turkey, provolone, lettuce and tomatoes dressed with roasted red pepper sauce

Roasted red pepper, grilled eggplant, artichoke hearts, onions, tomatoes and lettuce served on basil oil dressed focaccia

Select white tuna with Spansih olives, bell peppers, green onions, lettuce served on basil oil dressed focaccia

Sauteed garden vegetables in our creamy Alfredo sauce served over fettuccini pasta.

Shrimp, littleneck clams, Prince Edward mussels, calamari and ocean clams sauteed in a garlic and white wine sauce over fine linguini pasta.

Finely cut cauliflower and artichokes sauteed in garlic and finished in a white wine cream sauce over penne pasta.

Penne pasta tossed with sauteed sun dried tomatoes, artichoke hearts, kalamata olives, and spinach in our creamy feta sauce with oregano and basil.

Our Chef's daily preparation of six fresh ravioli and coordinating sauce.

Shiitake, button and portabello mushrooms sauteed with garlic and spinach, finished with our creamy Marsala sauce over penne pasta.

Lump crab meat and sauteed shrimp tossed in our Parma rosa sauce with fresh basil over fusilli pasta.