In classic oil, garlic, and white wine sauce.

Fresh mozzarella encrusted in seasoned panko and fried.

Mini rice balls, potato croquettes, and fried polenta served with homemade tomato sauce.

Multi-layers of eggplant topped with fresh mozzarella.

Meatballs served in a crock of tomato and basil sauce.

Served on a bed of arugula and heirloom tomato with marinara sauce.

Sauteed mushrooms, onions, Brie cheese, lettuce, tomatoes, and onions.

Chili, fresh hot peppers, and cheddar pepper Jack cheese.

Bacon, avocado, Swiss cheese, tomatoes, lettuce, and onions.

Choice of cheese, lettuce, tomatoes, and onions.

Lettuce, tomatoes, and onions.

Antibiotic-free chicken cutlet, lettuce, tomatoes, onions, peppers, and feta cheese with citrus dressing.

Antibiotic-free chicken cutlet, topped with Buffalo aioli, blue cheese, lettuce, and tomatoes.

Our Caesar salad served with antibiotic-free grilled chicken.

Eggplant, tomatoes, red peppers, and spinach with balsamic dressing.

Grilled organic baby romaine served with Caesar dressing, Parmigiano cheese, and breadsticks. Add protein for an additional charge.

Spring mix salad served with red onion, cherry tomato, and fresh mozzarella with segmented oranges in a balsamic vinaigrette.

Sweet kale served with walnuts, cherry tomatoes, and goat cheese in a white vinegar balsamic dressing.

Grilled and served in a lemon vinaigrette with arugula, cherry tomatoes, and carrots.

Romaine, crispy bacon, avocado, hard boil eggs, grilled chicken, multi colors tomatoes, Gorgonzola, and Dijon white balsamic vinaigrette.

Eggplant parmigiana multi-layered, topped with fresh mozzarella cheese, and finished in the brick oven.

Mini rice balls, potato croquette, and fried polenta served with homemade tomato sauce.

Prosciutto di Parma, soppressata, capocollo, Parmigiano-Reggiano, fontina, burrata, olives, cherry tomatoes, grilled Roman artichokes, & seasoned wood-fired herb foccacia

Imported burrata cheese from Puglia served with heirloom tomatoes, extra virgin olive oil, and fresh basil.

Your choice of either GARLIC & OIL | GORGONZOLA | or FRA DIAVOLO sauce

Served with roasted potatoes and an arugula pesto sauce.

Served on a bed of arugula and heirloom tomatoes.

Imported burrata cheese from Puglia served with heirloom tomatoes, extra virgin olive oil, & fresh basil

Choice of: MILD | BUFFALO | BBQ | GARLIC PARMESAN | TERIYAKI |

Sweet kale served with walnuts, cherry tomatoes, and goat cheese in a white vinegar balsamic dressing.

Garlic, oil, and parsley finished in a creamy Gorgonzola sauce.

Grilled and served in a lemon vinaigrette with arugula, cherry tomatoes, and carrots.

Eggplant parmigiana multi-layered, topped with fresh mozzarella cheese and finished in the brick oven.

Served on a bed of arugula and heirloom tomato with marinara sauce.

Mini rice balls, mini potato croquettes, and fried polenta served with homemade tomato sauce.

Prosciutto di parma, fresh buffalo mozzarella imported from Naples, and grilled Roman artichokes.

Imported burrata cheese from Puglia served with heirloom tomatoes, extra virgin olive oil, and fresh basil.

PEI mussels in a garlic and oil sauce topped with crostini.

Served with roasted potatoes and an arugula pesto sauce.

Served on a bed of arugula and heirloom tomatoes.

Spring mix salad served with red onion, cherry tomato and fresh mozzarella with segmented oranges in a balsamic vinaigrette.

Grilled organic baby romaine served with Caesar dressing, Parmigiano cheese, and breadsticks. Add protein for an additional charge.

Fresh mozzarella encrusted in panko and lightly fried.

8 ct.

Large square shape pasta with short rib meat, slow-cooked with onion and carrots in a white wine and sage sauce.

Twisted shaped pasta served in a red sauce with fried eggplant and melted mozzarella, finished in the brick oven.

Fettuccine pasta in a traditional Bolognese ragu sauce.

Hand-cut long ziti, hand-cut in a ragu sauce with mini meatballs.

Homemade tagliolini pasta with porcini mushrooms in a light cream sauce.

Homemade gnocchi served in a ragu sauce with melted mozzarella finished in the brick oven.

Rigatoni pasta in a white wine and pepperoncini saucepan with Italian sausage, broccoli rabe, and garlic.

Ten layer lasagna, broccoli rabe, cremini mushroom, and mozzarella, topped with cheese fondue.

Traditional linguine with fresh baby clams and cherry tomatoes in a garlic and oil white wine sauce.

Clams, mussels, shrimp, chopped octopus in a garlic white wine sauce with a touch of cream, and tomato sauce over Arborio rice.

Fresh-grilled octopus, salmon, jumbo shrimp, and branzino served on a bed of vegetables and potatoes, finished with limoncello sauce.

Pan-seared wild salmon topped with Gorgonzola crusted vegetables in a fresh orange reduction.

Pan-seared Mediterranean wild sea bass served with berry capers and heirloom tomatoes in a white wine reduction. Served with vegetables and roasted potatoes.

Grass-fed veal chop cutlet rolled in panko bread crumbs topped with arugula, heirloom tomatoes, red onion, and Gorgonzola cheese.

Grass-fed chicken cutlet rolled in panko bread crumbs topped with arugula, heirloom tomatoes, red onion, and Gorgonzola cheese.

Chicken cutlet topped with fresh spinach and mozzarella finished in a prosecco reduction and served with mixed vegetables.

Traditional chicken cutlet Parmigiana finished in the brick oven, served with pasta or vegetables.

Chicken breast topped with fresh prosciutto di parma, fresh mozzarella, and sage in a mushroom Marsala reduction.

Aged grass-fed center cut strip steak grilled to perfection served with a porcini mushroom reduction, mixed vegetables, and potatoes.

Sauteed shrimp in a lemon white wine garlic sauce over linguine.