Hand-breaded provolone with zesty sweet marinara.

A variety of meats, cheeses, peppers and imported olives.

Large shrimp with house-made cocktail sauce.

Hand-breaded beef ravioli with our house marinara.

Italian sausage and spinach stuffed mushrooms tossed in a chianti reduction with gorgonzola cream.

Tossed with peppers, olives and Italian tomatoes.

Italian tomatoes on grilled bread.

Served with grilled ciabatta.

Served with grilled ciabatta.

Italian meatballs baked in house marinara with mozzarella and pecorino Romano.

Wild mushroom broth with cheese tortellini.

A variety of beans and vegetables in a tomato broth.

Slow roasted tomatoes sweetened with fresh basil and finish with cream.

Ciliegine mozzarella and cherry tomatoes tossed in fresh pesto plated on port wine and cheese greens and drizzled with balsamic reduction.

Romaine, croutons, and Parmesan tossed in housemade dressing.

Spring greens, house vinaigrette cherry tomatoes, kalamata olives, pepperoncini, red onions, and Romano cheese.

Served with creamy marsala wine, portobello mushrooms and penne pasta.

Lemon caper butter tossed in linguini.

Crispy topped with Parmesan and fresh mozzarella with spaghetti marinara.

Housemade alfredo with cheese tortellini, broccoli, and sundried tomatoes.

An Italian classic with pancetta, peas, and onions. Finished with cream, wine, egg yolk tossed in linguini.

Layers of meatball and Italian sausage with fresh pasta, ricotta and basil.

Housemade meatballs and Fontanini Italian sausage tossed in a ricotta vodka sauce and baked to perfection.

Pork porterhouse stuffed with pancetta and provolone. Served with pepperoncini marinara and linguini.

Crispy fried eggplant smothered in house marinara and topped with Parmesan and mozzarella. Served over a bed of linguini.

Tail-off shrimp baked in garlic basil butter with house angel hair and chef's vegetables.

Italian marinated beef sliced over a bed of penne bolognese. Smothered with Italian mushrooms.

Mussels steamed in aromatic tomato sauce with linguini.

Littleneck clams tossed in white wine sauce. Finished with herb butter.

Grilled salmon with herb angel hair.

Olive oil and rosemary marinated flat iron steak with garlic angel hair pasta.

8 oz. Omaha center-cut filet with Parmesan garlic potatoes and chef's vegetables.

Topped with creamy cognac and green peppercorn cream. Served with lemon thyme risotto and chef's vegetables.

Topped with dot's scampi with pesto angel hair and chef's vegetables.

Creamy mushroom alfredo with 3 mushroom ravioli and fresh Parmesan.

Crispy pancetta with Maine lobster. Served with Newburg potatoes and wilted spinach.

5 wild mushroom ravioli topped with portobello alfredo.

Cream cheese and spinach filled ravioli in artichoke cream sauce.

5 lobster ravioli topped with shrimp Newburg sauce.