Grilled Italian bread topped with fresh tomatoes and basil.

Mushroom caps stuffed with seafood, topped with mozzarella baked in garlic butter.

House-made pan-seared crab cakes made with crab meat, red and green bell peppers, onions and panko bread crumbs served with a caper remoulade sauce.

Escarole sauteed with hot peppers, prosciutto, garlic and bread crumbs tossed with extra virgin olive oil baked and finished with romano cheese.

Shrimp scampi style, clams casino, stuffed mushroom caps, eggplant rolled with prosciutto and fontina cheese, roasted peppers, fresh broccoli and fried asparagus.

Rhode island Littlenecks simmered in hot or mild marinara sauce.

Fresh asparagus rolled with prosciutto and mozzarella cheese, fried and finished with garlic butter.

Lobster filled ravioli served with a lemon cream sauce and fresh Italian parsley.

Littleneck clams topped with a casino stuffing with bacon, baked in garlic butter sauce.

Escarole sauteed with sausage, pepperoni and white beans.

Served with sauteed red onions, hot cherry peppers, pepperoncini and spicy marinara sauce.

Served with fresh lemon and marinara sauce.

Tossed with sliced hot peppers and peperoncini dressed in a sweet balsamic reduction.

The silver platter of antipasto (serves 6 to 8 people) mixture of greens, assorted cold cuts, olives, roasted red peppers and artichoke shrimp scampi, clams casino, stuffed mushroom cups eggplant rolled with prosciutto and fontina cheese, roasted peppers and broccoli topped with fried calamari.

Spicy tomato-based soup with pasta, white beans, pancetta and romano cheese.

Classic Italian wedding soup of chicken broth with escarole and mini-meatballs.

The assortment of shellfish and haddock, simmered in light tomato broth with fresh herbs and vegetables.

Breaded breast of chicken topped with tomato sauce and mozzarella cheese.

Batter dipped breast of chicken topped with prosciutto and mozzarella cheese finished in a white wine cream sauce with fresh tomatoes, diced spinach and basil.

Pan-seared breast of chicken finished with a honey and balsamic vinegar reduction served with grilled vegetables.

Breast of chicken breaded, fried and topped with fresh sauteed broccoli in a lemon butter sauce.

Pan-seared breast of chicken sauteed with artichokes, button mushrooms and sun-dried tomatoes finished in cognac cream.

Breast of chicken rolled with prosciutto, ham, Swiss and fontina cheese finished in a white wine garlic cream sauce with mushrooms.

Clams, mussels, calamari, shrimp and scallops in a marinara sauce.

Sauteed shrimp, scallops and crabmeat tossed in fresh cream and romano cheese.

Shrimp broiled in garlic butter and delicately seasoned served over angel hair pasta.

Broccoli, mushrooms, and sun-dried tomatoes sauteed with oil and garlic and topped with lemon pepper grilled chicken served over gluten-free ziti.

Battered dipped breast of chicken sauteed with broccoli and cauliflower finished in a marinara cream sauce served over a bed of fettuccine and topped with mozzarella cheese.

Shrimp and crabmeat sauteed with onions finished in a pink cream sauce.

Tomato sauce (veal and sausage jus) marinara sauce (meatless) oil and garlic oil, garlic and anchovies.

Vodka Alfredo pesto Fra Diavolo (hot or mild) meatballs or Italian sausage (with tomato or marinara sauce).

Primavera alfredo primavera oil and garlic bolognese (tomato sauce with ground veal, beef and sausage with a touch of cream).

Batter dipped and fried eggplant layered with romano and mozzarella cheeses with marinara sauce.

Penne ziti regatta with ricotta and Romano cheeses and marinara, baked with mozzarella cheese.

Bolognese, ricotta, tomato and mozzarella.

Batter dipped and fried eggplant rolled with ricotta and spinach, baked in marinara sauce, romano and mozzarella cheeses.

Shrimp, lobster and crabmeat folded with ricotta and spinach baked in a pan fresh tomato cream sauce.

Cheese-filled pasta with marinara and mozzarella.

Baked filet of salmon served over sauteed spinach, finished in a white wine lemon caper sauce with artichokes.

Filet of salmon topped with dijon mustard, pistachios, and panko bread crumbs served with a lemon cream sauce.

Filet of red snapper sauteed with fresh tomatoes and capers garnished with clams and mussels.

Oven-roasted filet of red snapper topped with diced tomatoes, capers, served over garlicky spinach and garbanzo beans.

6oz. Lobster tail and shrimp sauteed with mushrooms and onions simmered in a hot or mild marinara sauce.

The assortment of clams, mussels, shrimp, scallops, calamari, haddock and lobster tail, simmered in a hot or mild marinara sauce.

Medallions of veal sauteed with mushrooms and finished ina dry Florio marsala wine sauce.

Lightly breaded veal cutlet baked with tomato sauce and mozzarella cheese.

Batter dipped medallions of veal sauteed with mushrooms and prosciutto, finished in a creamy marinara sauce with fresh mozzarella cheese.

Lightly breaded veal cutlet topped with ricotta, prosciutto and eggplant baked with tomato sauce and mozzarella cheese.

Medallions of veal, rolled with prosciutto and mozzarella cheese, sauteed with fresh mushrooms simmered in marinara sauce.

Medallions of veal topped with crab and fontina cheese served over sauteed spinach.

Tender cubes of veal simmered in marinara sauce with red and green bell peppers.

Lightly breaded veal cutlet topped with Gorgonzola cheese finished in a chianti wine sauce with shallots, mushrooms and black mission figs.

Fresh asparagus, artichokes and seasonal mushrooms finished with white wine, Romano and Parmesan cheeses.

Pan-seared sea scallops with artichokes and asparagus served with a lemon and pesto sauce.

Lobster, shrimp, scallops, clams and mussels, sauteed in white wine with fresh tomatoes and herbs.

8 oz. Classic filet mignon is delicately seasoned and char-broiled.

Boneless new york strip char-broiled to perfection.

Bone-in ribeye. 20 Ounce.

24 oz. Porterhouse steak marinated and seasoned with extra virgin olive oil, fresh garlic, rosemary, sea salt and fresh cracked pepper topped with roasted garlic sauce.

Char-grilled center cut pork chop; 9 oz. (1 chop) / 18 oz. (2 chops).

2 pieces.

2 pieces.