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Calamari fried and served with our savory marinara sauce.
tossed with a spicy tomato sauce.
Sliced eggplant rolled with ricotta cheese, then baked with sunday sauce and topped with parmigiano.
Simmered in a natural broth of white sine, garlic and cherry pepper
An old world mixture of italian escarole, cannellini beans and freselle with olive oil and baked till golden brown.
Escarole and cannelini beans seasoned perfectly in chicken broth with garlic and olive oil.
Fresh baby shrimp drizzled with our own house vinaigrette.
Crisp romaine lettuce with classic caesar dressing, topped with parmigiana romano. with grilled chicken breast add $4.00, with grilled shrimp (per shrimp) add $2.00.
Fresh mozzarella, wine ripened tomatoes, fresh basil, drizzled with extra virgin olive oil.
a sandwich of eggplant, multi-layered with sunday sauce and mozzarella.
sliced New York sirloin, sauteed with onions, topped with mozzarella.
chicken cutlet pan fried and served with lettuce and tomato.
Cheese ravioli served with our sunday sauce.
penne tossed with sausage, mushrooms and onions, served over our sunday sauce.
green and white fettucine in alfredo sauce.
clams sauteed in your choice of sauce, server over linguine.
penne tossed with vodka sauce, peas and parmigiana reggiano.
fresh tilapia lightly sauteed with extra virgin olive oil, leeks, cherry tomatoes capers over a bed of capellini.
filet of sole dipped in egg, then sauteed and served over a bed of spinach in lemon butter sauce.
jumbo shrimp prepared in a white wine garlic sauce, served over pasta.
boneless brook trout sauteed in a fragrant lemon white wine saucek topped with toasted almonds.
boneless breast of chicken sauteed with exotic mushrooms finished with a splash of marsala wine.
boneless breast of chicken dipped in egg batter, sauteed and finished in a light lemon butter sauce and capers.
veal scaloppine sauteed with artichoke hearts, portobello mushrooms, then finished in a light brown sauce.
classic veal or chicken cutlet layered with mozzarella and our sunday sauce, then baked to perfection. served over pasta.
calamari fried and served with our savory sauce.
siced eggplant rolled with ricotta cheese, then baked with sunday sauce and topped with parmigiano.
an old world mixture of Italian escarole, cannellini beans and freselle with olive oil and baked until golden brown.
topped with gorgonzola cheese, then grilled and served over a bed of spinach.
breaded artichoke hearts fried then drizzled with garlic butter and parmigiano cheese.
mussels simmered in a natural broth of white wine, garlic and cherry peppers.
thin sliced smoked salmon served over crostini with capers and finely diced onions.
perfect with a glass of crisp cool white wine.
aged bresaola sliced paper thin, and served with fresh mozzarella.
fresh littlenecks topped with breadcrumbs, bell peppers, onions and bacon, baked to perfection.
fresh baby spinach, sliced apple, goat cheese and roasted walnuts, drizzled with our own house vinaigrette.
crisp romaine lettuce with classic caesar dressing, topped with garlic croutons. with grilled chicken add 4.00, with grilled shrimp add 2.00 per shrimp.
dressed with extra virgin olive oil and balsamic vinegar, crumbled gorgonzola, toasted walnuts and dried cranberries.
picked lobster meat in a lobster sherry cream sauce.
escarole and cannelini beans seasoned perfectly in chicken broth with garlic and olive oil.
classic from the old world.
picked lobster meat sauteed with shallots in a tomato cream sauce, served with angel hair pasta.
spaghetti, served with fresh clams in olive oil, garlic broth, or with marinara sauce.
spaghetti tossed with olive oil, garlic and pepperoncini.
egg fettuccine in alfredo sauce .
rigatoni in a hearty meat sauce and parmigiano cheese.
"quill" pasta served with a pink tomato cream sauce and green peas, spiked with vodka.
an old country favorite; "potato" pasta tossed with our classic sunday sauce and mozzarella cheese.
penne pasta tossed with our famous sunday sauce.
arborio rice simmered till tender, studded with the games of the sea, and finished in a light tomato broth.
the classic way to enjoy eggplant
pasta with fresh seasonal vegetables and herbs.
boneless breast of chicken sauteed in a spicy white wine sauce with cherry peppers and tossed with gnocchi.
boneless breast of chicken topped with prosciutto and mozzarella in a light tomato sauce with peas.
boneless breast of chicken with mushrooms, sundried tomato and pesto sauce served over fettuccine.
classic veal or chicken cutlet layered with mozzarella and our sunday sauce, topped with parmigiano regginao and baked to bubbling perfection.
veal scaloppine sauteed with asparagus and artichoke hearts in a lemon butter sauce.
grilled to your liking, served with fried onion and potatoes.
chateau of beef, grilled to perfection, then sliced and served with a wonderful Bordelaise sauce.
fresh tilapia lightly sauteed with extra virgin olive oil, leeks, cherry tomatoes capers over a bed of capellini.
blackened salmon over crisp romaine lettuce and classic caesar dressing & parmigiano.
filet of sole dipped in egg, then sauteed & served over a bed of spinach in lemon butter sauce.
shrimp, calamari, clams, mussels and scallops in a light tomato sauce over linguini.
jumbo shrimp sauteed in your choice of sauce over linguini.
sea scallops sauteed with vesuvian cherry tomatoes and arugula tossed with capellini.
veal scaloppine and jumbo shrimp sauteed in a light brown sauce with garlic.
boneless leg of duck braised with our sunday sauce tossed with mafalde pasta.
specially spiced boneless pork let roasted to perfection.
veal shank braised with vegetables simmered in a natural stock with a touch of tomato.
Fresh Atlantic swordfish in a white wine sauce with onions, calamata olives and cherry tomatoes over linguini.
new zealand rack of lamb coated with dijon mustard and breadcrumbs; roasted, and finished with a provencal sauce.
flank steak pounded thin, rolled with garlic and herbs, simmered in sunday sauce and served with rigatoni, or sausage and meatballs with sunday sauce over rigatoni.