Endive, baby wild arugula and radicchio, finished blood orange vinaigrette saved Parmigiana.

Bufala mozzarella from Campania served with arugula pesto and roasted peppers.

Imported dry cured ham from San Daniele with seasonal fruit and Parmigiana.

Eggplant stuffed with ricotta and topped mozzarella and marinara sauce.

Served with chorizo and chives.

with crispy potatoes and salsa verde

Lentils, vegetables and fregula.

Vegetables soup.

Pasta and white bean soup.

Imported Italian ditalini pasta and sweet peas in heavy broth.

A traditional bread soup made with cannellini beans amd seasonal vegetables.

Spinach and egg drop soup.

Chef's soup of the day.

Arborio rice, mushrooms and Parmigiano.

Fried calamari and spicy tomato sauce.

Pork loin dry rubbed with porcini and served with broccoli rabe.

Ravioli filled with sauteed spinach, ricotta and Parmigiana. Served in primavera sauce using seasonal vegetables and oven-roasted tomatoes.

Pyramid shaped ravioli filled with sauteed lobster, onions, garlic and ricotta. Served in a rich lobster butter sauce.

Homemade potato gnocchi with a rich Bolognese sauce and Parmigiano.

Tubular shaped pasta with Joseph’s original vodka sauce.

Garganeli served with meatballs and nonnas tomato sauce .

Cacio e pepe is a Roman dish that means “cheese and pepper." Fresh homemade fettucine served with black pepper and Parmigiana butter sauce.

Sauteed clams with onions, garlic, pancetta, red pepper flakes and white wine.

Served with seafood and passato al pomodoro.

Cream and Parmigiano.

Pork tenderloin rubbed with a dry porcini rub then grilled and served over sauteed seasonal vegetables and crispy fingerling potatoes, finished with aceto manodori.

Grilled Chicken served with salad , cherry tomatoes and fresh burrata cheese on the top .

Served with squash caponata and black olive tapenade

Filet of striped bass served with with sautéed chicory and steamed clams in a yellow pepper brodetto.

All natural veal served with capers in a lemon white wine sauce .