With a balsamic vinaigrette.

Lightly seasoned and fried, served with lemon wedges and a spicy marinara sauce.

With prosciutto and fresh mozzarella, served on a bed of mixed greens drizzled with a lemon and olive oil dressing.

With a balsamic vinaigrette.

Sauteed with garlic, fresh fennel and plum tomatoes in a saffron white wine broth.

Baby arugula and spinach tossed with fresh fennel, mushrooms, red beans and pesto coated red bliss potatoes with a lemon and olive oil dressing.

Balsamic glazed scallops over arugula with a lemon and olive oil dressing.

Grilled shrimp with romaine lettuce and homemade caesar dressing.

Grilled chicken with romaine lettuce and homemade caesar dressing.

Balsamic glazed scallops over arugula with a lemon and olive oil dressing.

With a raspberry vinaigrette.

Tossed with plum tomatoes, toasted walnuts and pecans in a light balsamic vinaigrette.

Over mixed greens tossed with a balsamic vinaigrette and drizzled with a basil pesto.

Topped with pancetta, prosciutto and sharp provolone.

With fresh mozzarella.

With horseradish cheese and Portobello mushrooms as a bun.

Prosciutto di parma, roasted peppers, fresh mozzarella and mixed greens with your choice of pesto or bleu cheese spread.

Marinated chicken with roasted peppers, sharp provolone and mixed greens.

With provolone, mixed greens and balsamic vinaigrette.

Pan fried breaded tilapia with mixed greens and lemon dressing.

Pan seared filet mignon with roasted shallots and gorgonzola cheese.

Thinly sliced and breaded, sauteed in olive oil and topped with prosciutto and fresh mozzarella.

Chicken breast in herbed whole-wheat bread crumbs, sauteed in olive oil with arugula and Parmigiano-reggiano in a lemon olive oil.

Strips of filet mignon topped with mixed greens and a homemade bleu cheese dressing, drizzled with a balsamic vinaigrette.

Shrimp sauteed with garlic and crushed red peppers in our red sauce served over linguine.

Chicken sauteed with mushrooms and spinach in a light brandy cream sauce.

A plum tomato sauce made with Italian sausage, fresh olives and gorgonzola cheese tossed with penne.

Layers of thinly sliced eggplant in our house red sauce, parmigiano cheese and basil serve with capelline.

Penne tossed with basil leaf pesto, toasted pine nuts and sun-dried tomatoes.

Ground beef, veal and pork in a meat stock with minced vegetables, porcini mushrooms, red wine and a touch of cream over fettuccine.

Squid lightly seasoned and fried or sauteed in garlic and marinara sauce.

Plum tomatoes and fresh mozzarella, over mixed green with a basil pesto.

Julienned vegetables over greens with fresh crumbled bleu cheese dressing.

Sauteed jumbo sea scallops in a light lobster cream sauce.

Arugula and radicchio dressed with lemon vinaigrette and parmigiano cheese.

With a balsamic vinaigrette.

Tossed in a lemon and olive oil dressing, served over arugula with parmigiano reggiano shaves.

Mussels in red sauce.

Lobster stuffed black ravioli in a light lobster cream sauce.

Wild porcini mushrooms, vegetables, plum tomatoes and fresh herbs.

A cream sauce made with fresh Italian gorgonzola.

A hearty plum tomato sauce made with sweet Italian sausage and fresh olives.

A light sauce of fresh plum tomatoes, basil, olive oil garlic and shallots served with whole milk mozzarella.

Ground beef, veal and pork in a meat stock with minced vegetables, porcini mushrooms, garlic, herbs, red wine and a touch of cream.

Ravioli filled with spinach and ricotta cheese served with the house red sauce.

Shrimp sauteed in olive oil with plenty of garlic, finished with white wine and lemon or in our house red sauce with crushed red peppers.

Shrimp, scallops, clams, mussels and fresh fish sauteed in olive oil, garlic and crushed red peppers, finished with white wine and a splash of our red sauce.

Little neck clams in the shell, served in either a garlic white wine and lemon sauce with white wine and a little extra garlic over linguine.

Little neck clams in the shell, served in our house red sauce with white wine and a little extra garlic over linguine.

Sauteed shallots and green onions in a fresh marinara sauce tossed with jumbo lump crabmeat.

Boneless chicken breast sauteed in olive oil with garlic, shallots and wild porcini mushrooms, finished with white wine and a touch of cream.

Boneless chicken breast in herbed whole wheat bread crumbs, sauteed in olive oil, topped with plum tomatoes, basil and fontina cheese.

Boneless chicken breast, sauteed in olive oil with garlic and shallots finished with rosemary infused white wine and lemon sauce.

Sauteed with garlic, green onions and sun-dried tomatoes in a white wine sauce.

Veal sauteed with wild mushrooms in a marsala wine sauce.

Sautéed with garlic, topped with cream sauce made with fresh gorgonzola.

Layers of thinly sliced eggplant in our house red sauce, parmigiano cheese and basil.