A sampling of daily prepared grilled zucchini, eggplant and portabella mushroom accompanied by fresh mozzarella and thinly sliced procuito di parma served with our delicious house balsamic vinaigrette

A sampling of daily prepared grilled zucchini, eggplant and portabella mushroom accompanied by fresh mozzarella and thinly sliced procuito di parma served with our delicious house balsamic vinaigrette

Thinly sliced fresh zucchini fried to perfection and topped with fresh grated romano cheese

Grilled Portabella mushroom drizzled with lemon, olive oil and roasted garlic and served over a bed of tricolor salad

Silver dollar mushroom stuffed and baked with fresh lump crabmeat imperial and a splash of Chardonnay butter lemon sauce

Filled with a blend of ricotta and parmesan cheese

Crunchy jumbo shrimp dipped in coconut milk and then breaded with coconut flakes, served golden brown with a mango coconut cream sauce

Served on a bed of white cannelloni beans salad, topped with tomatoes, cilantro and virgin olive oil

Baby spinach with goat cheese, sliced pears, red onions, toasted walnuts and served with our home made raspberry vinaigrette dressing

Radicchio, arugula and endive lettuce with balsamic vinaigrette

One and ˝ dozen steamed clams sauteed with garlic, olive oil, Italian herbs with red or white wine over angel hair pasta

Shrimp, fresh lobster meat and littleneck clams sauteed in olive oil, garlic and white wine over angel hair pasta

Shrimp, sun dried tomatoes sauteed in olive oil, garlic and a touch of plum tomato sauce tossed with quill shaped pasta and sprinkled with Maryland crabmeat

Fettuccine pasta tossed with broccoli rabe and shrimp sauteed with olive oil, garlic and a touch of Chardonnay wine

Penne pasta with baby shrimp and zucchini sauteed in garlic, white wine, olive oil and herbs with fresh chopped tomatoes

12 oz center cut swordfish sauteed with olive oil, white wine, and garlic with capers and tomato concasse, in a beurre blanc sauce

A tantalizing variety of seafood—shrimp, scallops, clams, mussels, and calamari sauteed in a spicy red sauce and served on a bed of linguini

Gulf shrimp sauteed in olive oil with fresh basil in a spicy red sauce over linguini

Lightly dipped in flour and egg, then sauteed in lemon, butter, and white wine and served over linguini

Jumbo shrimp sauteed in olive oil, garlic, herbs and white wine, served over linguini

An assortment of broiled crab cake, shrimp, scallops and tilapia oreganata served over an array of vegetables

Veal scaloppini topped with parma proscuito, spinach and mushrooms in Tuscany marsala wine and fresh mozzarella melting over top

With mushrooms, demi-glaze and marsala wine

Breaded Veal cutlet topped with arugula and tomato salad with red onion and balsamic dressing

Medallions of veal sauteed with prosciuto, eggplant, mushrooms, and mozzarella cheese in a marsala wine sauce

Served over white cannelloni beans, fresh tomato and cilantro with baby greens and a roasted garlic lemon dressing

Layered with Portabella mushroom, roasted pepper and smoked mozzarella dripping over top and finished in a porcini mushroom sauce

Grilled prime tenderloin of beef wrapped in bacon, topped with herbed bread crumbs and finished with a brandy demi-glaze sauce, rested on a portabella mushroom

Boneless breast of chicken lightly breaded and topped with mozzarella cheese and tomato sauce

Sauteed boneless breast of chicken with mushrooms and marsala wine, served on a bed of linguine pasta

Layered with portabella mushrooms, roasted peppers and smoked mozzarella with a porcini mushroom sauce

Breast of chicken dipped in flour and egg, sauteed in lemon, butter, and white wine accompanied with fresh broccoli spears

Served with linguini