Clams casino, mussels, stuffed mushrooms, fried calamari and fried mozzarella in a lemon wine sauce.

Lightly breaded mozzarella cheese with marinara sauce.

New England style stuffed clams in lemon butter.

1/2 shell clams topped with roasted red peppers, caramelized onions, and bacon in a white wine sauce.

Mushroom caps stuffed with homemade seafood stuffing in a lemon wine sauce.

Crab cakes topped with a lobster bisque sauce served with slaw.

Oven-roasted artichokes topped with pancetta in a fig balsamic drizzle.

Kidney beans sauteed with garlic onions, roasted tomatoes, and Parmigiano Reggiano, simmered in extra virgin olive oil.

Layers of eggplant, garden tomato, fresh mozzarella, and fresh basil, in a fig balsamic drizzle.

Broccoli rabe sauteed with sausage, kidney beans, and hot cherry peppers in a white chardonnay wine sauce.

Mussels sauteed with beans, Italian sausage, hot cherry peppers, in a white wine sauce.

Tossed with tomatoes, red onions, Kalamata olives, and Gorgonzola cheese.

Fresh vine ripe tomatoes and fresh mozzarella topped with basil, roasted peppers and artichokes drizzle with 18-year ages fig infused balsamic vinegar.

Romaine lettuce tossed with croutons and homemade Caesar dressing.

Homemade burrata served with garden tomato, roasted red peppers, and Kalamata olives, in the balsamic drizzle.

Chicken topped with eggplant, roasted red peppers, and melted mozzarella in a creamy pesto sauce.

Chicken breasts topped with eggplant and fresh mozzarella in a spicy Roma tomato sauce served with roasted potatoes.

Breaded chicken cutlet topped with arugula, tomato, shaved Parmigiano Reggiano in a lemon balsamic drizzle.

Egg battered chicken breasts in a lemon white wine sauce, served with broccoli.

Breaded chicken cutlet with marinara sauce and melted mozzarella.

Chicken breasts topped with Italian sausage, Spanish onions, peppers and hot cherry peppers in a dry vermouth sauce.

Chicken breasts topped with Gorgonzola cheese, hot cherry peppers, broccoli, and roasted red peppers in a white wine sauce.

Chicken topped with eggplant, roasted red peppers and melted mozzarella in a creamy pesto sauce.

Chicken breasts topped with eggplant and fresh mozzarella in a spicy Roma tomato sauce served with roasted potatoes.

Breaded chicken cutlet topped with arugula, tomato, shaved Parmigiano Reggiano in a lemon balsamic drizzle.

Egg battered chicken breasts in a lemon white wine sauce, served with broccoli.

Breaded chicken cutlet with marinara sauce and melted mozzarella.

Chicken breasts topped with Italian sausage, Spanish onions, peppers and hot cherry peppers in a dry vermouth sauce.

Chicken breasts topped with Gorgonzola cheese, hot cherry peppers, broccoli, and roasted red peppers in a white wine sauce.

Clams, mussels, shrimps, scallops, and calamari over linguine in a red or white sauce.

Egg dipped fillet of sole over spinach in a lemon white wine sauce served with penne pasta.

Grilled salmon served with garden veggies and roasted potatoes.

Jumbo shrimp and scallops sauteed with asparagus and sun-dried tomatoes in a vodka sauce over penne.

Jumbo shrimp sauteed with garlic and capers in a butter wine sauce over linguine.

Jumbo shrimp over linguine in a spicy marinara sauce.

Little neck clams over linguine in a red or white sauce.

Salmon topped with garlic, capers and tomatoes over a bed of spinach surrounded by Rhode Island mussels in a lemon wine sauce.

Homemade lobster ravioli served with shrimp, red roasted pepper, and black olives in a tarragon brandy cream sauce.

Clams, mussels, shrimps, scallops and calamari over linguine in a red or white sauce.

Egg dipped fillet of a sole over spinach in a lemon white wine sauce served with penne pasta.

Grilled salmon served with garden veggies and roasted potatoes.

Jumbo shrimp and scallops sauteed with asparagus and sun-dried tomatoes in a vodka sauce over penne.

Jumbo shrimp sauteed with garlic and capers in a butter wine sauce over linguine.

Jumbo shrimp over linguine in a spicy marinara sauce.

Little neck clams over linguine in a red or white sauce.

Homemade lobster ravioli served with shrimp, red roasted pepper, and black olives in a tarragon brandy cream sauce.

Salmon topped with garlic, capers and tomatoes over a bed of spinach surrounded by Rhode Island mussels in a lemon wine sauce.

Rolled eggplant stuffed with ricotta cheese, prosciuttoand roasted peppers, topped with marinara sauce and melted mozzarella.

Egg noodle fettuccine sauteed with peas, onions, prosciuttoand Parmesan cheese in a cream sauce.

Rigatoni sauteed with sliced Italian sausage, garlic, sun-dried tomatoes and spinach in an extra virgin olive oil.

Eggplant baked with marinara sauce and melted mozzarella.

Asparagus and sun-dried tomatoes in a vodka blush sauce.

Rolled eggplant stuffed with ricotta cheese, prosciutto and roasted peppers, topped with marinara sauce and melted mozzarella.

Rigatoni sauteed with sliced Italian sausage, garlic, sun-dried tomatoes and spinach in an extra virgin olive oil.

Sausage, chicken, peppers, onions, hot cherry peppers, in a white wine sauce.

Eggplant baked with marinara sauce and melted mozzarella.

Lamb and veal bolognese over pappardelle pasta.

Asparagus and sun-dried tomatoes in a vodka blush sauce.

Combination of meat lasagna, manicotti and cheese ravioli baked with marinara sauce and melted mozzarella.

Broccoli rabe and Italian sausage sauteed with roasted garlic in an extra virgin olive oil sauce over cavatelli pasta.

Egg noodle fettuccine sautéed with peas, onions, prosciutto, and parmesan cheese in a cream sauce.

Gnocchi sautéed with chicken and sun-dried tomatoes in a pesto sauce.

Egg battered veal medallions served over spinach in a lemon wine sauce.

Medallions of veal sauteed with mushrooms in a marsala wine sauce.

Medallions of veal sauteed with capers in a lemon wine sauce served with broccoli.

Breaded veal cutlet with marinara sauce and melted mozzarella.

Egg battered veal medallions topped with mushrooms, roasted peppers and artichokes in a lemon citrus wine sauce.

Breaded veal cutlet with marinara sauce and melted mozzarella.

Medallions of veal sauteed with mushrooms in a marsala wine sauce.

Egg battered veal medallions served over spinach in a lemon wine sauce.

Medallions of veal sauteed with capers in a lemon wine sauce served with broccoli.

New York strip topped with mushrooms, peppers, onions, olivesand capers in a burgundy wine sauce, served with roasted potatoes.

New York strip topped with oyster, shiitakeand Portobello mushrooms in a brown cognac sauce, served with roasted potatoes.

Fresh vine ripe tomatoes and fresh mozzarella topped with basil, roasted peppers and artichokes drizzles with 18 years ages fig infused balsamic vinegar.

Tossed with tomatoes, red onions, kalamata olivesand gorgonzola cheese.

Romaine lettuce tossed with croutons and homemade caesar dressing.

Lightly breaded mozzarella cheese with marinara sauce.

Broccoli rabe sauteed with sausage, kidney beans and hot cherry peppers in a white chardonnay wine sauce.

Mushroom caps stuffed with homemade seafood stuffing in a lemon wine sauce.

Pan seared crab cakes in a mustard dill sauce.