chopped assorted seafood mixed with breadcrumbs and herbs, pan fried and served with a spicy tarragon dipping sauce

mesclun greens with goat cheese poached pears, and toasted walnuts, tossed in a raspberry vinaigrette dressing, served in a cascading tortilla basket

with roasted red peppers and grilled portabella mushroom

endive, radicchio, fresh mozzarella, roasted peppers, red onions, and fresh tomato, chopped and tossed with extra virgin olive oil and balsamic vinegar, served over a bed of day old Italian bread

with chopped eggplant, zucchini, fresh plum tomato, and topped with melted mozzarella cheese

with black olives, capers, and anchovies in a fresh plum tomato sauce

with mushrooms and sun-dried tomato sauteed in fresh garlic and extra virgin olive oil

pan sauteed shrimp with fresh tomato, garlic, and fresh parsley served over a bed of linguine

with fresh garden vegetables and plum tomatoes

fresh mozzarella and vine ripe tomatoes topped with sun dried tomato and basil leaves

a combination of imported Italian cold cuts, fresh mozzarella, lettuce, vine ripe tomato, extra virgin olive oil, and vinegar

mixed seafood salad with diced celery pepperoncini, fresh basil, garlic, extra virgin olive oil, and lemon

stuffed shrimp, clams oreganata, mussels posillipo, eggplant sorrentino, and stuffed mushrooms topped with a light tomato sauce

grilled mushroom with carmelized sweet onion, asparagus, and reduced balsamic vinaigrette

brick oven pizza topped with melted fresh mozzarella cheese, basil leaves, fresh plum tomato

chopped assorted seafood mixed with bread crumbs and herbs, pan fried and served with a spicy tarragon dipping sauce

pan fried jumbo shrimp, scallops, and calamari served with spicy marinara sauce and lemon wedge

radicchio, arugula, and endive

fresh garden salad with choice of dressing

tossed green salad with sliced orange, honeydew, and strawberries with lemon and oil dressing

mixed greens with Bermuda onion, gaeta olives, anchovies, and feta cheese

jumbo shrimp with fresh roasted red peppers, garlic butter, wine , and parsley served over rice pilaf

dry aged sirloin served grilled, pizzariola, or Tuscan style

grilled fillet of Norwegian salmon served with lemon wedge and djonnaise sauce on the side

sauteed breast of chicken and jumbo shrimp with garlic, butter, white wine, fresh plum tomaotes, and basil

gilled breast of chicken topped with arugula, radicchio, finely chopped endive, and balsamic vinaigrette dressing

sauteed breast of chicken in white wine and lemon butter sauce with fresh sage, and topped with baby artichokes

breast of chicken with sweet sausages, peppers, and mushrooms, in lightly fresh tomato sauce

sauteed scallopines of milk - fed veal topped with sliced baby eggplant, san daniele prosciutto and melted fresh mozzarella cheese lightly baked with a touch of fresh plum tomato sauce

slice of milk - fed baby veal dipped in egg balter and sautted in lemon butter and marsala wine topped with medallions of fried zucchini, prosciutto, and onion

cut ziti with mushrooms, sun - dried tomato, and gaeta olives sauteed with extra virgin olive oil and garlic in a light tomato sauce topped with melted fresh mozzarella cheese

bow tie pasta served with chicken and peas in a gorgonzola cream sauce

homemade stuffed cheese dumplings with a combination of pesto and marinara sauce

pasta rigala with eggplant and zucchini caponata, light tomato sauce, and topped with fresh ricotta cheese

with baby shrimp, broccoli florets, vodka fresh tomato, and touch of cream

cheese stuffed and lossed in a traditional Italian style meat sauce

with brocciole, sausage, and meatballs served in a homemade tomato ragu only served Friday, Saturday, and Sunday