Per shrimp. Served with our own cocktail sauce.

Mixed seafood with diced peppers and celery in a lemon vinaigrette over Arugula.

Served with roasted peppers, artichoke hearts, virgin olive oil, and a drizzle of balsamic glaze.

Fresh tuna served with tomatoes over mixed greens and finished with spicy sesame vinaigrette.

Dalton's famous meatballs with marinara and served over iceberg lettuce with lemon and EVO.

Sliced apples in a Dijon mustard vinaigrette and grated Parmesan cheese.

Caesar vinaigrette dressing with rustic croutons.

Tossed with dried cranberries, Gorgonzola cheese, walnuts and balsamic vinegar.

Hot cherry peppers, pasta, and vegetable stock.

Mixed pasta, white beans, and chicken stock.

Escarole, beans, and vegetable stock.

Breaded chicken topped with melted mozzarella in a Pomodoro sauce over spaghetti.

Veal cutlet topped with melted mozzarella in a Pomodoro sauce over spaghetti.

Grilled and saute´ed with hot cherry peppers, mushrooms, onions, red bell peppers, and fried potatoes in a wine sauce with a touch of marinara.

Stuffed with pancetta, Manchego, broccoli, bread crumbs, and a saute´ of shiitake-Madeira cream sauce. Served with mashed potatoes.

Topped with prosciutto, fresh tomatoes, and mozzarella. Saute´ed with garlic, shallots, shiitake, white wine, and a touch of marinara. Served with roasted potatoes.

With shiitake mushroom and Marsala wine sauce. Served with mashed potato and vegetables.

Egg battered, layered with prosciutto and mozzarella in lemon white wine sauce over sautéed spinach.

Topped with prosciutto, spinach, fresh mozzarella, and scallions in Marsala wine sauce over roasted potatoes.

Topped with prosciutto, eggplant rollatini, pignoli nuts, and provolone cheese in a brandy cream sauce. Served with roasted potatoes.

New York Strip encrusted with peppercorns in a Jack Daniels sauce. Served with fries tossed with Parmesan and truffle oil.

Topped with Gorgonzola cheese, and finished in a brandy brown sauce. Served with mashed potatoes.

Egg battered and sautéed in a roasted garlic, lemon, and wine sauce. Served over spinach and angel hair.

Mussels, clams, calamari, shrimp, and scallops in a Pomodoro truffle sauce with a touch of cream.

Blackened with fresh tomatoes, little neck clams and Gorgonzola in a wine lemon sauce, a touch of marinara. Served over spinach.

Grilled filet of swordfish served with asparagus over our lobster sauce and mushroom risotto.

Sautéed with garlic, olive oil, a touch Pomodoro sauce, and finished with grilled sausage.

Oven roasted clams topped with roasted red peppers, bacon, lemon, white wine garlic, and butter. Finished with fresh parsley.

Eggplant rollatini, stuffed mushrooms, oyster Ludal, and calamari Napolitan.

Traditional crispy-fried tender squid served with marinara sauce, or Napolitan style tossed with capers and pignoli nuts in a Pomodoro sauce.

Sautéed escarole, beans, and toasted bread topped with Parmesan cheese.

Two jumbo shrimp stuffed with fresh mozzarella and asparagus wrapped in Parma prosciutto, grilled and served with grilled scallops in a pesto sauce.

Sauteed with garlic, olive oil, a touch Pomodoro sauce, and finished with grilled sausage.

Stuffed with spinach, Gorgonzola cheese, and sausage in a lemon, caper sauce.

Crab meat, scallions, and shallots lightly seasoned and perfectly sautéed in a sherry wine lemon sauce.

Scallops, calamari, and shrimp in a sauté of white beans, garlic, tomatoes and cheese ravioli.

Mozzarella fried and topped with Pomodoro sauce and basil.

Fresh Mozzarella wrapped in escarole and prosciutto grilled and drizzled with chilled balsamic vinegar.

Crab meat, scallions, and shallots lightly seasoned and perfectly sautéed in a sherry wine lemon sauce.

Grilled chicken, fresh diced tomatoes, garlic, fresh basil, and olive oil. Topped with parmesan cheese.

Potato dumplings tossed with sweet Italian sausage, plum tomatoes, and peas in a Parmigiano Reggiano and Finlandia Vodka cream sauce.

Hearty meat ragu of pork and braised veal with truffle oil and Grana Padano cheese.

Sautéed with roasted shallots in a light lobster sauce.

Served over rigatoni in a homemade marinara and basil sauce.

Sweet Italian sausage with roasted tomatoes in a light marinara and cream sauce with Parmigiano.

Saute´ed with bacon, garlic, shrimp, calamari, mussels, and fresh roasted peppers. Topped with aged ricotta.

Grilled chicken with broccoli rabe, cannellini, and tomatoes in olive oil with Parmigiano.

Tossed in a brandy lobster sauce with a touch of cream with tomatoes. Served over Pappardelle pasta.

Sautéed in garlic, olive oil, and white wine. Red or white over linguini.

Saute´ed with olive oil, garlic, Roma tomatoes, capers, and anchovies.

Breaded chicken topped with melted mozzarella in a Pomodoro sauce over spaghetti.

Veal cutlet topped with melted mozzarella in a Pomodoro sauce over spaghetti.

Grilled and saute´ed with hot cherry peppers, mushrooms, onions, red bell peppers, and fried potatoes in a wine sauce with a touch of marinara.

Stuffed with pancetta, Manchego, broccoli, bread crumbs, and a saute´ of shiitake-Madeira cream sauce. Served with mashed potatoes.

Topped with prosciutto, fresh tomatoes, and mozzarella. Saute´ed with garlic, shallots, shiitake, white wine, and a touch of marinara. Served with roasted potatoes.

With shiitake mushroom and Marsala wine sauce. Served with mashed potato and vegetables.

Topped with prosciutto, spinach, fresh mozzarella, and scallions in Marsala wine sauce over roasted potatoes.

Topped with prosciutto, eggplant rollatini, pignoli nuts, and provolone cheese in a brandy cream sauce. Served with roasted potatoes.

New York Strip encrusted with peppercorns in a Jack Daniels sauce. Served with fries tossed with Parmesan and truffle oil.

Topped with Gorgonzola cheese, and finished in a brandy brown sauce. Served with mashed potatoes.

Egg battered and sautéed in a roasted garlic, lemon, and wine sauce. Served over spinach and angel hair.

Blackened with fresh tomatoes, little neck clams and Gorgonzola in a wine lemon sauce, a touch of marinara. Served over spinach.

Grilled filet of swordfish served with asparagus over our lobster sauce and mushroom risotto.

Egg battered, layered with prosciutto and mozzarella in lemon white wine sauce over sautéed spinach.

Grilled chicken, fresh diced tomatoes, garlic, fresh basil, and olive oil. Topped with parmesan cheese.

Potato dumplings tossed with sweet Italian sausage, plum tomatoes, and peas in a Parmigiano Reggiano and Finlandia Vodka cream sauce.

Hearty meat ragu of pork and braised veal with truffle oil and Grana Padano cheese.

Sautéed with roasted shallots in a light lobster sauce.

Served over rigatoni in a homemade marinara and basil sauce.

Sweet Italian sausage with roasted tomatoes in a light marinara and cream sauce with Parmigiano.

Saute´ed with bacon, garlic, shrimp, calamari, mussels, and fresh roasted peppers. Topped with aged ricotta.

Grilled chicken with broccoli rabe, cannellini, and tomatoes in olive oil with Parmigiano.

Tossed in a brandy lobster sauce with a touch of cream with tomatoes. Served over Pappardelle pasta.

Sautéed in garlic, olive oil, and white wine. Red or white over linguini.

Saute´ed with olive oil, garlic, Roma tomatoes, capers, and anchovies.

Mussels, clams, calamari, shrim and scallops in a red or white sauce over linguini.

A delicious creamed custard, topped with a caramelized candy finish.

White Chocolate, chocolate bread pudding, warmed topped with vanilla ice cream and whipped cream.

Individual chocolate cake served warm with vanilla ice cream.

Coconut, lemon, and pineapple.

Layered marscapone cheese, Kahlua soaked lady finger cookies with a delicious creamy finish.

Heart of Caramel surrounded by peanut butter gelato covered in milk chocolate.

Vanilla and chocolate ice cream truffle with a nut and cherry center covered in a chocolate shell.

Refreshing mix of mango and passion fruit sorbet with center of raspberry covered in white chocolate.