Select shrimp sauteed in the classic Italian manner.

Fresh clams steamed in tomato sauce and garlic.

Whole milk cheese, deep fried and topped with a marinara sauce.

Fresh mussels steamed in tomato sauce and garlic.

Select baby squid and deep fried.

Fresh mozzarella, tomatoes, basil and virgin olive oil.

Onions, tomatoes and anchovies.

Select baby squid sauteed with garlic, white wine, black olives, capers and a tomato sauce.

Fresh Mozzarella, Bruschetta and Parma Prosciutto

Smoked Scottish salmon with capers, lemon and virgin olive oil.

Thinly sliced raw beef with capers and olive oil.

Eggplant, melted mozzarella cheese, and marinara sauce

Imported cheese from Italy and Prosciutto de Parma.

Please call restaurant for soup of the day.

Our traditional Caesar salad.

Baby mix with artichoke hearts, sun-dried tomatoes and slivers of Pecorino cheese and balsamic vinaigrette.

Scampi, calamari and crabmeat marinated in an olive oil, garlic and lemon vinaigrette. Served on a bed of baby mix.

Radicchio, arugula and shaved Parmesan and balsamic vinaigrette.

Anchovies, capers, black olives and garlic in a tomato sauce.

The favorite fresh Eastern clams, olive oil and garlic in a clam sauce.

A masterpiece. Clams, shrimp, calamari and mussels in a marinara sauce.

A superb blend of Italian bacon, egg, cheese and butter.

A unique delicacy brought from Sorrento homemade potato dumplings, mozzarella and Parmesan in a meat sauce.

Classic homemade lasagna. One of the famous pasta dishes of Naples.

Homemade with fresh basil, garlic, olive oil and pine nuts.

Fresh mussels with garlic and olive oil in a tomato sauce.

Baby squid sauteed with garlic, white wine and olive oil and finished with a touch of diced tomatoes.

A delicious combination of pancetta Italian bacon, peas and mushrooms in a light cream and cheese sauce.

Vito's favorite. Chopped shrimp sauteed with shallots, flamed with cognac with a touch of cream and tomato sauce.

Spicy and zesty. Chili pepper, mushrooms, garlic, olive oil and Parmesan in a tomato sauce.

Smoked salmon and a delightful blend of cream and tomato sauce.

Diced tomato, garlic, olive oil, basil and Parmesan.

Baked with ricotta, mozzarella and tomato sauce.

With pancetta Italian bacon, onions, fresh tomatoes and Parmesan.

The classic Italian meat sauce.

Slices of veal sauteed with shallots, mushrooms and imported marinara wine.

Breaded veal cutlet topped with tomato sauce and melted mozzarella cheese.

Slices of veal sauteed in white wine, lemon and butter.

Slices of veal sauteed with chopped prosciutto, mushrooms and peas, flamed with brandy and a sauce of cream and tomato sauce.

A magnificent traditional dish of Florence. Slices of veal sauteed with spinach and mozzarella cheese.

Slices of veal sauteed in imported Marsala wine and topped with prosciutto.

Slices of veal sauteed with garlic, olive oil, oregano and tomato sauce. Topped with melted mozzarella cheese.

Breaded veal cutlet.

The classic Neapolitan, cioppino, the finest clams, mussels shrimp and calamari. Cooked with olive oil garlic, imported pear tomatoes and the natural juices from the delectable seafood euphoria.

Specialty selected prawns sauteed in garlic, olive oil and lemon with chef's secret touch.

Specialty selected prawns sauteed in garlic, white wine, tomato sauce and chili pepper. Served with pasta on the side.

A dense and rich chocolate cake made without flour is baked in a four inch paper mold and dusted with powdered sugar. These individual cakes should be kept at room temperature or stored frozen. The paper mold can also be easily removed and the cake can be warmed.

A combination of fresh apples, cinnamon, butter and brown sugar baked into a buttery shortbread crust. Each tart is garnished with an arrangement of fresh apple wedges.

Three layers of moist lemon cake topped with lemon cream custard covered with cream cheese frosting and topped with white chocolate leaves and curls.

Two layers of cake made with carrots, raisins, pineapple and pecans, layered and covered with cream cheese frosting, surrounded by chopped almonds and topped with rosettes of cream cheese frosting.

A delicious blend of our creamy custard, vanilla beans and our dense cheesecake. The cheesecake is finished with a layer of caramel glaze.

Select shrimp sauteed in the classic Italian manner.

Fresh clams steamed in tomato sauce and garlic.

Whole milk cheese, deep fried and topped with a marinara sauce.

Fresh mussels steamed in tomato sauce and garlic.

Select baby squid and deep fried.

Onions, tomatoes and anchovies.

Select baby squid sauteed with garlic, white wine, black olives, capers and a tomato sauce.

Eggplant, melted mozzarella cheese, and marinara sauce.

Smoked Scottish salmon with capers, lemon and virgin olive oil.

Fresh mozzarella, tomatoes, basil and virgin olive oil.

Imported cheese from Italy and Prosciutto de Parma.

Please call restaurant for soup of the day.

Radicchio, arugula and shaved Parmesan balsamic vinaigrette.

Baby mix with artichoke hearts, sun-dried tomatoes and slivers of Pecorino cheese and balsamic vinaigrette.

Sun-dried tomatoes, roasted peppers and mushrooms on a bed of mixed greens.

Classic warm wilted spinach, crispy bacon bits and white mushrooms.

Butter lettuce, tossed with diced steamed potatoes, thinly sliced red onions, cherry tomatoes, julienne red and yellow peppers, dressed with garlic, oregano, extra virgin olive oil, salt and fresh ground pepper.

With chunks of grilled chicken breast.

Fresh steamed vegetables on a bed of mixed greens.

Shrimp, calamari and crabmeat on a bed of mixed greens.

Chopped lettuce with grilled chicken breast, artichoke hearts, roasted peppers and vegetables.

Crunchy romaine with salami, imported mortadella, mozzarella, artichokes, tomatoes, mushrooms and sunflower seeds, mixed with a creamy Dijon mustard and mixed spice dressing.

Baby frisee and arugula with Black Forest ham, Kalamata olives, fresh mozzarella, tomatoes, ricotta salata and sprinkled with dried cranberries in a balsamic vinaigrette.

Anchovies, capers, black olives and garlic in a tomato sauce.

Fresh Eastern clams, olive oil and garlic in a clams sauce.

A masterpiece. Clams, shrimp, calamari and mussels in a marinara sauce.

Spicy and zesty. Chili pepper, mushrooms, garlic, olive oil and Parmesan in a tomato sauce.

A unique delicacy brought from Sorrento. Homemade potato dumplings, mozzarella and Parmesan in a meat sauce.

Classic homemade lasagna. One of the famous pasta dishes of Naples.

Homemade with fresh basil, garlic, olive oil and pine nuts.

A delicious combination of pancetta Italian bacon, peas and mushrooms in a light cream and cheese sauce.

Chopped shrimp sauteed with shallots, flamed with cognac with a touch of cream and tomato sauce.

With pancetta Italian bacon, onions, fresh tomatoes and Parmesan.

Smoked salmon and delightful blend of cream and tomato sauce.

The classic Italian meat sauce.

Baked with ricotta, mozzarella and tomato sauce.

Slices of veal sauteed with shallots, mushrooms and imported Marsala wine.

Breaded veal cutlet topped with tomato sauce and melted mozzarella cheese.

Slices of veal sauteed in white wine, lemon and butter.

Slices of veal sauteed with chopped prosciutto, mushrooms and peas, flamed with brandy and a touch of cream and tomato sauce.

A magnificent traditional dish of Florence. Slices of veal sauteed with spinach and mozzarella cheese.

Slices of veal sauteed in imported Marsala wine and topped with prosciutto.

Slices of veal sauteed with garlic, olive oil, oregano and tomato sauce. Topped with melted mozzarella cheese.

Breaded veal cutlet.

The classic Neapolitan cioppino, the finest clams, mussels, shrimp and calamari, cooked with olive oil, garlic, imported pear tomatoes and the natural juices from delectable seafood euphoria.

Specialty selected prawns sauteed in garlic, olive oil, lemon with the chef's secret touch.

Select baby squid sauteed with garlic, white wine, black olives, capers and a tomato sauce.

A dense and rich chocolate cake made without flour is baked in a four-inch paper mold and dusted with powdered sugar. These individual cakes should be kept at room temperature or stored frozen. The paper mold can also be easily removed and the cake can be warmed.

A combination of fresh apples, cinnamon, butter and brown sugar baked into a buttery shortbread crust. Each tart is garnished with an arrangement of fresh apple wedges.

Three layers of moist lemon cake topped with lemon cream custard covered with cream cheese frosting and topped with white chocolate leaves and curls.

Four layers of Bavarian mocha cake filled with a mixture of whipped cream and butter brickle pieces, frosted with a Bavarian chocolate ganache and covered entirely with Heath bar chunks.

Two layers of cake made with carrots, raisins, pineapple and pecans, layered and covered with cream cheese frosting, surrounded by chopped almonds and topped with rosettes of cream cheese frosting.

A delicious blend of our creamy custard, vanilla beans and our dense cheesecake. The cheesecake is finished with a layer of caramel glaze.

A classic Italian Tiramisu homemade with moist lady fingers soaked in espresso coffee with a creamy mascarpone filling. Topped with sprinkles of cocoa and a chocolate ganache border.

Filed with ricotta cheese and chocolate chips.

The nose displays dark cherry, earth, plum and spice aromas. Light to medium weight the palate exhibits flavours of dark cherry, plum and spice with a touch of earth on the back palate. Dry finish. Fine grained soft tannins. Aftertaste of dark cherry, spice and earth. Must be 21 to purchase.

Brilliant golden straw color. Aromas and flavors of dried apple and cedar bark with a satiny, tangy, dry-yet-fruity medium body and a silky, easy finish with touches of lemon custard, rubber leaf, green pineapple, and dark roasted nuts with fine, crunchy tannins and moderate oak flavor. A savory, tangy, wood accented chardonnay. Must be 21 to purchase.

Robust with evident notes of red flowers on the nose. The palate will enjoy significant acid and strong, long, earthy finish. Must be 21 to purchase.

This fresh red is medium-to-full bodied and well-integrated, with light, supple tannins layered with flavors of sweet brown bread, plumped cherry, licorice, and orange zest. Spiced finish70% Corvina Veronese, 20% Rondinella, 10% Molinara. Must be 21 to purchase.

Sangiovese from Montalcino, Tuscany, Italy. A wealth of fruit yet the wine remains fresh and vivid with blueberry and black cherry character. Some bark and dried earth. Full body, integrated tannins and a flavorful finish. Must be 21 to purchase.

Bordeaux Red Blends from Alexander Valley, Sonoma County. Balanced wine of complexity, concentration, and richness. Black cherry, blueberry, and plum are the gateway to a multi-layered palate of dark fruits, vanilla, black currant, and the ideal tannin-acid structure on this wine. Must be 21 to purchase.