Lightly breaded, deep-fried with tartar and cocktail sauce, topped with Parmesan cheese and oregano.

Eastern little necks with garlic butter sauce. Trani's steamers.

Roasted red peppers, salami, cheese, marinated tomatoes, and grilled eggplant.

umbo white American shrimp chilled and served with cocktail sauce.

Fresh tomato slices, basil leaves and mozzarella covered with warm bacon blue cheese reduction.

Tender snails sauteed in garlic butter served with garlic bread.

Cooked in oil.

Breaded cheese, fried and topped with marinara.

4 pieces. Made with roasted garlic, Parmesan cheese, and whipped butter.

Mollusc. Cooked on a rack over a grill.

A thick hearty soup consisting of clams, potatoes, onions within a milk or cream base.

Green salad with Caesar dressing and cheese.

Green salad with Caesar dressing and cheese.

Green salad with Caesar dressing and cheese. Green salad with Caesar dressing and cheese.

Crispy romaine lettuce tossed with pot roast, tomatoes, onions, Parmesan cheese, and croutons.

Jumbo white American shrimp, lump crab, and marinated octopus over mixed greens.

Marinated octopus over mixed greens, roasted peppers, oregano, and fresh garnish.

Tomatoes, black olives, blue cheese, and egg green onions over mixed greens.

South America shrimp served with Louie dressing.

Fresh steamed clams in garlic white or tomato red sauce.

Chopped clams with your choice of white garlic sauce or red tomato sauce.

Angel hair pasta with bay scallops, South American Shrimp, lump crab meat, and clams sauteed in tomatoes and garlic.

Rich cream sauce with grated Romano cheese.

Rich cream sauce with grated Romano cheese.

Rich cream sauce with grated Romano cheese.

Angel hair pasta tossed with pureed basil, garlic, Parmesan cheese, olive oil, and cream. Topped with pine nuts.

Generously layered with ricotta cheese, ground beef, marinara, and mozzarella cheese.

Ball of seasoned meat.

Finely chopped or ground meat, often mixed with seasoning.

Fresh tomatoes and vegetables served over angel hair pasta.

16 oz. tender New Zealand lamb charbroiled and served with mint sauce.

10 oz. tender center-cut topped with brown butter.

10 oz. top sirloin coated with cracked pepper then topped with sauteed bacon, shallots, and green onions.

Charbroiled center-cut filet mignon topped with melted blue cheese and thick cabernet sauce.

Charbroiled or blackened with Cajun spices.

3 petite filets wrapped with bacon topped with mushroom caps and bearnaise sauce.

Lightly breaded and pan-fried with olive oil.

Squid.

Jumbo scallops sauteed in a spinach cream sauce over pasta.

5 pieces. Served with caper green rice.

Charbroiled and topped with fresh herbs in olive oil caper sauce.

Boneless sliced meat.

Ray-finned fish.

Charbroiled or blackened with cajun spices.

Jumbo American shrimp, bay scallops, chicken breast, and sausage over angel hair pasta in a creamy Cajun sauce.

Breaded chicken breast stuffed with spinach and feta cheese then topped with garlic dill sauce.

Chicken breast sauteed in butter, marsala wine, and mushroom caps.

Chicken breast baked with marinara and mozzarella.

Chicken breast sauteed with capers, lemon, and mushrooms.

Veal medallions sauteed with garlic, white wine, mushrooms, and tomatoes.

Veal medallions sauteed in butter, marsala wine, and mushrooms.

Breaded veal cutlet baked with mozzarella and marinara.

Veal medallions sauteed with capers, lemon, and mushrooms.

Slices of eggplant baked with marinara and mozzarella cheese.

Our famous pot roast topped with gravy and served with mostaccioli and ricotta marinara.

Boneless sliced meat.

Ray-finned fish.

Halibut filet crusted with bacon seasoned bread crumbs, paired with creamy dill sauce.

Lightly breaded and pan-fried with olive oil.

Alaskan halibut battered and fried.

Squid.

Charbroiled and topped with fresh herbs in olive oil caper sauce.

South American shrimp, bay scallops, chicken breast, and sausage over angel hair pasta in a creamy Cajun sauce.

Chicken breast sauteed in butter, marsala wine, and mushroom caps.

Chicken breast baked with marinara and mozzarella cheese.

Chicken breast sauteed with capers, lemon, and mushroom caps.

Slices of eggplant baked with marinara and mozzarella cheese.

Our own ground beef, charbroiled and topped with brown gravy.

Our famous pot roast topped with gravy and served with mostaccioli with ricotta marinara sauce.

Chocolate raspberry truffle or turtle truffle.

Lightly breaded, deep-fried with tartar and cocktail sauce, topped with Parmesan cheese and oregano.

Eastern littlenecks with garlic butter sauce.

Roasted red peppers, salami, cheese, marinated tomatoes, and grilled eggplant.

Jumbo South American shrimp, chilled and served with cocktail sauce.

Cooked in oil.

Breaded cheese, fried and topped with marinara.

Made with roasted garlic and whipped butter.

A thick hearty soup consisting of clams, potatoes, onions within a milk or cream base.

7hr pot roast and au jus on French bread.

Our fresh ground beef charbroiled and served with cheese, fresh garnish, and french-fried potatoes.

Green salad with Caesar dressing and cheese.

Green salad with Caesar dressing and cheese.

Green salad with Caesar dressing and cheese.

Crispy romaine lettuce tossed with pot roast, tomatoes, onions, Parmesan cheese, and croutons.

Jumbo South American white shrimp, lump crab, and marinated octopus over mixed greens.

Marinated octopus over mixed greens, roasted peppers, oregano, and fresh garnish.

Tomatoes, black olives, blue cheese, egg, and green onions over mixed greens.

Blackened chicken breast served over mixed greens with blue cheese crumbles, black olives, and tomatoes.

Jumbo South American white shrimp served with Louie dressing.

Chicken, bacon, blue cheese crumbles, tomato, egg, and avocado over mixed greens.

Beef steak.

Charbroiled New York served open face on garlic bread with french-fried potatoes.

8 oz. filet mignon coated with cracked pepper then topped with sauteed bacon, shallots, and green onion.