mixed greens, carrots, cucumbers, and roasted red peppers tossed in our herb-garlic balsamic dressing

garden-green Romaine lettuce combined with an eggless Caesar dressing and homemade parmesan croutons

fresh salmon fillet hand-cut by our chef and seared on iron with a fennel seed / black peppercorn crust. Served over mixed greens tossed with red onion, cherry tomatoes, capers and a lemon vinaigrette

fresh marinated chicken breast grilled to order and served with field greens tossed with walnuts, roasted peppers, red onion, lemon dressing and Asiago cheese

mixed greens tossed with grilled chicken, red peppers, carrots, gorgonzola cheese, apples, toasted walnuts and a black raspberry vinaigrette

tender spinach leaves tossed in a sun-dried tomato-bacon dressing. Topped with gorgonzola cheese, red onion and hard-boiled egg

a wedge of crisp iceberg lettuce topped with our homemade blue cheese dressing, crispy bacon, diced tomatoes and red onions

choose a combination of one of our homemade soups and house, Caesar, spinach or wedge salad. Lunch time only

field greens served with a vibrant combination of sliced cucumbers, tomatoes, olives, capers, red onion and feta cheese splashed with red wine vinegar and olive oil

iceberg lettuce, grilled chicken, tomatoes, avocado, gorgonzola cheese, crispy Italian cured ham and red onion tossed in our special house dressing

crispy Milanese-style chicken served over Romaine lettuce combined with an eggless Caesar dressing and homemade parmesan croutons

large tube pasta sauteed with Italian sausage, roasted peppers, onion and tomato sauce. Topped with fresh herb goat cheese and basil

little neck clams sauteed in a garlic - herb butter and tossed in a white wine clam sauce with tender asparagus and linguini pasta

the classic. Homemade meatballs served with spaghetti and fresh tomato sauce

large tube pasta tossed with a hearty meat sauce, sweet Italian sausage, a touch of cream and parmesan cheese

homemade ravioli filled with a blend of ricotta, parmesan, Romano and blue cheeses. Tossed in our four-cheese cream sauce with a touch of fresh basil and pine nut pesto and served over our fresh tomato sauce

savory shrimp and chicken baked in a lobster cream sauce with Italian cured ham, red onion and our Italian cheese blend

spinach pasta filled with shrimp and scallops, ricotta cheese and fresh spinach. Baked in a rich lobster-tomato cream sauce

black fettucini tossed with lobster and wild mushrooms in a white wine and scallion cream sauce

fresh pasta filled with roasted chicken, fresh ricotta cheese and spinach. Finished with Alfredo and a touch of tomato sauce

layers of pasta, spinach and portabello mushrooms slowly cooked in a three-cheese cream sauce

pasta layered with our hearty bolognese and a three-cheese cream sauce baked until golden

a simple and aromatic tomato sauce with fresh mozzarella and basil

grilled chicken, bowtie pasta, roasted peppers, crispy Italian cured ham, sauteed red onion and peas tossed in our Alfredo sauce with Asiago cheese

spicy saute of large shrimp and our tomato vegetable sauce tossed with spaghetti

angel hair pasta with shrimp, scallops and calamari sauteed in a spicy tomato-vegetable sauce and topped with mussels and little neck clams

penne pasta tossed with grilled chicken, wild mushrooms, caramelized onions and a sun-dried tomato cream sauce. Finished in the oven with a topping of crispy garlic and oregano seasoned breadcrumbs

fresh pasta layered with a delicate blend of artichokes, shrimp, parmesan cheese and a touch of cream. Served with our homemade tomato sauce

with espresso and herb rub; two succulent six-ounce lamb porterhouse steaks grilled to perfection and served with roasted herb potatoes and sauteed spinach with toasted pine nuts, dried cherries and a touch of cream (D)

marinated pork chops, grilled and topped with a mild parmesan and gorgonzola butter. Served with sauteed vegetables and garlic mashed potatoes (D)

aged center cut NY strip, brushed with garlic and herbs, grilled and served with homemade onion rings, sauteed vegetables and rustic au gratin potatoes; available after 4pm (D)

an 8 oz. filet mignon grilled to perfection. Served with a sun-dried tomato cream sauce, sauteed mushrooms, asparagus, cherry tomatoes and garlic mashed potatoes (D)

baked filled of tender trigger fish stuffed with a lobster, shrimp, vegetable and sherry wine mixture. Topped with a lobster-cream sauce and served with seasonal vegetables and roasted herb potatoes

fresh fillet of moist and flaky Chilean sea bass brushed with herb-garlic oil and seared on iron. Served with a roasted red pepper cream sauce, sauteed spinach and garlic mashed potatoes

fresh salmon fillet hand-cut by our chef and seared on iron with a fennel seed / back peppercorn crust. Served with sauteed vegetables and garlic mashed potatoes

slow roasted garlic and herb crusted duck served with natural juices, sauteed seasonal vegetables and roasted herb potatoes; available after 4pm (D)

marinated chicken breast with sautedd mushrooms, caramelized onion and marsala wine sauce. Served with garlic mashed potatoes and sauteed vegetables

grilled chicken breast marinated in balsamic vinegar, dijon mustard, rosemary, garlic and a touch of honey. Served with roasted portabello mushrooms and seasonal vegetables

breast of chicken delicately breaded, lightly fried and then baked with tomato sauce and mozzarella cheese. Served with spaghetti topped with our garlic Alfredo sauce

parmesan-breaded eggplant, lightly fried and then baked with tomato sauce and mozzarella cheese. Served with spaghetti topped with our garlic Alfredo sauce

tender veal cutlets lightly breaded, fried and then baked with tomato sauce and mozzarella cheese. Served with spaghetti topped with our garlic Alfredo sauce

oven-roasted shrimp in an oregano and garlic breadcrumb crust. Served with capellini pasta tossed in a fresh tomato-basil sauce; available after 4pm (D)

two skewers of large shrimp, jumbo scallops, cherry tomatoes and onion. Served over vegetable couscous drizzled with balsamic glaze and our fresh basil and pine nut pesto; available after 4pm (D)

veal shank slowly braised with vegetables, garlic, rosemary and red wine until fall-off-the-bone tender. Served with potato gnocchi; available after 4pm (D)