Served with marinara sauce and fried cherry peppers.

Little neck clams topped with red pepper butter and bacon with a lemon white wine sauce.

Satueed with garlic, cannellini beans, red pepper flake and extra virgin olive oil.

Clams casino, stuffed mushrooms, shrimp and fried calamari.

Poached shrimp, lump crab meat and fresh picked lobster served with a spicy vodka cocktail sauce.

Eggplant, stuffed with ricotta, roasted peppers, spinach and prosciutto, baked with marinara sauce and mozzarella.

Assorted italian cheeses and meats.

Baked mushroom caps stuffed with seafood stuffing in a lemon white wine sauce.

Oven roasted and braised in marinara sauce.

Served with prosciuotto, tomato, peppers and olives.

Pan roasted prince edward island mussels sauteed with shallots and garlic in either a red or white sauce.

Romaine lettuce with classic anchovy Parmesan dressing.

Shaved fennel, celery, red onion, radishes, ciliegine mozzarella and tomato with white balsamic vinaigrette.

Slow roasted red beets with shaved fennel, toasted walnuts and field greens. served with crumbles of gorgonzola dressed with balsamic vinaigrette.

Bacon, vine ripe tomato, shaved red onion, peppercorns and croutons with a gorgonzola dressing.

Traditional meat ragu with a touch of ricotta cheese.

Shrimp and scallops in a vodka cream sauce with a touch of fresh tomato sauce over penne.

Fresh asparagus and sun-dried tomato in a vodka blush sauce.

Crispy pancetta, soft onions, peas, romano cheese finished with egg yolk and touch of cream.

Loose hot sausage, broccoli rabe, mozzarella pearls, cannellini beans in a light plum tomato sauce.

Roasted blend of wild mushrooms tossed with peas and orecchiette in rich ragout, finished with truffle oil.

Pan roasted gulf shrimp with a spicy marinara sauce (it's spicy, so tell your sever if you would prefer mild better) over linguine.

Simmered little neck and chopped clams in a red or white sauce over linguine.

Fresh picked lobster, peas and roasted wild mushrooms in a lobster Madeira cream sauce.

Egg battered veal served in a lemon white wine sauce, served with potato and vegetable.

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

Battered eggplant with marinara sauce and mozzarella, served with penne pasta.

Served with capers, tomato, broccoli rabe and garlic in a lemon white wine sauce.

Breaded chicken cutlet with garlic, capers, and fresh tomato, served with potato and broccoli rabe in a lemon white wine sauce.

Breaded veal cutlet with marinara sauce and mozzarella, served with penne pasta.

Egg battered filet of sole over sauteed spinach in a lemon white wine sauce.

Boneless breast of chicken topped with prosciutto, eggplant, a touch of fresh tomato and mozzarella and finished in a brown cognac sauce, served with potato.

Breaded chicken cutlet with marinara sauce and mozzarella, served with penne.

Served with marinara sauce and fried cherry peppers.

Eggplant, stuffed with ricotta, roasted peppers, spinach and prosciutto, baked with marinara sauce and mozzarella.

Oven roasted and braised in marinara sauce.

Baked mushroom caps stuffed with seafood stuffing in a lemon white wine sauce.

Poached shrimp, lump crab meat and fresh picked lobster served with a spicy vodka cocktail sauce.

Satueed with garlic, cannellini beans, red pepper flake and extra virgin olive oil.

Littleneck clams topped with red pepper flakes, butter and bacon in a lemon white wine sauce.

Clams casino, stuffed mushrooms, shrimp and fried calamari.

Pan roasted prince edward island mussels sauteed with shallots and garlic in either a red or white sauce.

Assorted italian cheeses and meats.

Escarole sauteed with cannellini beans, crusty italian bread, and baked with romano cheese.

Served with prosciuotto, tomato, peppers and olives.

Romaine lettuce with classic anchovy Parmesan dressing.

Bacon, vine ripe tomato, shaved red onion, peppercorns and croutons with a gorgonzola dressing.

Shaved fennel, celery, red onion, radishes, ciliegine mozzarella and tomato with white vinaigrette.

Slow roasted red beets with shaved fennel, toasted walnuts, and field greens. served with crumbles of gorgonzola dressed with balsamic vinaigrette.

Traditional meat ragu with a touch of ricotta cheese.

Loose hot sausage, broccoli rabe, mozzarella pearls, cannellini beans in a light plum tomato sauce.

Pan roasted gulf shrimp with a spicy marinara sauce (it's spicy, so tell your sever if you would prefer mild better) over linguine.

Simmered little neck and chopped clams in a red or white sauce over linguine.

?lams, calamari, shrimp, sea scallops, and mussels in a red or white sauce over linguine.

Crispy pancetta, soft onions, peas, romano cheese finished with egg yolk and touch of cream.

Roasted blend of wild mushrooms tossed with peas and orecchiette in rich ragout, finished with truffle oil.

Fresh asparagus and sun-dried tomato in a vodka blush sauce.

Pounded and breaded veal rib chop, baked with marinara sauce and mozzarella served with a side of penne pasta.

Bone-in chicken roasted with garlic, thyme, and hot cherry peppers in a dry vermouth sauce, served with potato and vegetable.

Breaded chicken cutlet with garlic, capers, and fresh tomato, served with potato and broccoli rabe in a lemon white wine sauce.

Breaded veal cutlets topped with amici's arugula salad and finished with an aged balsamic drizzle.

Braised with a rich wine sauce served over marscapone infused polenta and vegetable.

Egg battered filet of sole over sauteed spinach in a lemon white wine sauce.

Grilled and topped with gorgonzola and finished with a port wine reduction, served with potato and vegetable.

Boneless breast of chicken topped with prosciutto, eggplant, a touch of fresh tomato, and mozzarella and finished in a brown cognac sauce, served with potato.

Breaded chicken cutlet with marinara sauce and mozzarella, served with penne pasta.

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

Clams, mussels, calamari, sea scallops, shrimp, and fish of the day (ask server) simmered in a tomato and fennel shellfish broth served over risotto.

Grilled, served over eggplant caponata and topped with baby arugula and shaved fennel, and finished with an aged balsamic drizzle.

Pounded and breaded veal rib chop, baked with marinara sauce and mozzarella served with a side of penne pasta.

Chocolate cake with a rich, chocolaty gooey center served with vanilla gelato.

Lemoncello infused pound cake with a creamy lemon vanilla mascarpone frosting and white chocolate shavings.

Assorted flavors.

Come with Amici's homemade ricotta stuffing.

Vanilla genoise cake topped with an espresso mascarpone cream and finished with a sprinkle of cocoa? powder.

3 layers of delicate white, milk, and dark chocolate mousse over a chocolate genoise cake.

Assorted flavors.

Sauteed with sausage, cherry peppers, cannellini beans and spinach in a dry vermouth sauce.

Breast of chicken topped with mozzarella cheese with tomato, mushrooms and artichoke hearts in a brown cognac sauce.

Breaded chicken cutlets baked with homemade marinara and mozzarella cheese.

Served with capers and a lemon white wine sauce.

Sauteed with onions, pepper and sausage in a champagne vinegar sauce.

Sausage, artichoke hearts, garlic, onion and cherry peppers in a dry vermouth sauce.

Sauteed onions, peppers, mushrooms, garlic, capers and olives in light tomato sauce.

Egg battered boneless breast of chicken finished with a lemon white wine sauce.

Sauteed mushrooms with a marsala wine sauce.

Mixed greens, julienne vegetable, olives, radish and tomato. chioce of house italian or the house balsamic vinaigrette.

Mixed greens, julienne vegetable, olives, radish and tomato. chioce of house italian or the house balsamic vinaigrette.

Sheets of fresh mozzarella rolled with parma prosciutto and sliced served over mixed greens, roasted peppers and kalamata olives in extra virgin olive oil and age balsamic drizzle.

Chopped romaine hearts, croutons and shaved asiago with our own creamy caesar dressing.

Mixed greens, roasted peppers, julienne vegetable, polenta croutons, and fresh ciliegine mozzarella with a white balsamic and roasted pepper vinaigrette.

An assortment of italian beans, celery, onion and fresh herbs with italian dressing.

Accompanied with our own homemade cocktail sauce and lemon. Price is per shrimp ordered.

Sliced vine ripe tomato, buffalo mozzarella, prosciutto and roasted peppers served with our own balsamic vinaigrette.

Mixed greens, roasted peppers, julienne vegetable, polenta croutons and fresh ciliegine mozzarella with a white balsamic and roasted pepper vinaigrette.

Shaved red onion and fennel, grilled artichoke hearts, asiago and a citrus vinaigrette.

Baked sole stuffed with our homemade seafood stuffing.

Breaded mozzarella sticks fried and served with marinara sauce.

P.E.I. mussels sauteed with garlic and shallots in either a white or red broth.

Large mushroom caps stuffed with seafood stuffing and baked with a lemon white wine sauce.

Calamari sauteed with garlic, capers and cherry peppers in either a red or white sauce.

Littleneck clams sauteed with garlic and shallots in either a red or white broth.

Sausage and broccoli rabe sauteed with garlic, cannellini beans and red pepper flakes in an extra virgin olive oil sauce.

littleneck clams topped with roasted pepper butter and bacon then baked with a lemon white wine sauce. Price is per piece.

Fried rings, tentacles and cherry peppers served with lemon and marinara sauce.

Traditional Italian pork roast.

Whole roasted pork loin with a dry rub and served with a brown cognac sauce. May be served whole or sliced.

Ziti baked with ricotta and marinara and topped with mozzarella cheese.

Combination of sausage and meatballs over pasta in marinara sauce.

Sausage and pasta in marinara sauce.

Shrimp sauteed with garlic in a spicy red sauce.

P.E.I. mussels sauteed with garlic in a red or white sauce.

Roasted chicken, eggplant and spinach in a light tomato sauce.

Rich cream sauce with pancetta, bacon and peas.

Sauteed broccoli rabe with cannellini beans, roasted garlic and red pepper flake with extra virgin olive oil sauce.

Roasted garlic, herbs and extra virgin olive oil.

Garlic, onions, anchovies, olives , capers and fresh tomato sauteed in a light tomato sauce.

Pasta in our marinara sauce.

Meatballs and pasta marinara sauce.

Shrimp sauteed with garlic and capers in a lemon white wine sauce.

Calamari sauteed with garlic in a spicy red sauce.

Roasted garlic, chopped clams, fresh herbs and steamed little neck clams in a white wine sauce. Can be either white or red.

Loose hot sausage, cannellini beans, chopped broccoli rabe and mozzarella pearls in a light tomato sauce.

Fresh vegetables sauteed and finished in a white wine sauce.

Spicy loose sausage in a red sauce.

Traditional cream and romano cheese sauce.

Sauteed red onion and Italian cured guanciale and red sauce.

Traditional meat ragu.

Fresh asparagus and sun dried tomato in a vodka blush sauce.

Meatballs, sausage and slow braised boneless beef short ribs in a rich tomato gravy.

Sliced Italian sausage sauteed with assorted bell peppers and onion served in red sauce. The sausage can be either hot or sweet.

Baked and braised in marinara sauce.

Stuffed with ricotta cheese and baked with marinara and mozzarella.

Slow braised boneless beef ribs in a rich tomato gravy.

3 cheese stuffed ravioli served with marinara sauce.

Battered eggplant baked with marinara and mozzarella.

Eggplant stuffed with roasted peppers, spinach, prosciutto and ricotta cheese and baked with marinara and mozzarella.

Roasted chicken or meat.

Classic garlic mashed potatoes.

Roasted yukon gold baby creamer potatoes seasoned with cracked black pepper and rosemary.

A mixture of oyster, shiitake and crimini mushrooms roasted with shallots.

Sauteed with garlic, white wine and extra virgin olive oil.

Sauteed with garlic, white wine and extra virgin olive oil.

Clipped french green beans toased with roasted garlic and olive oil.

Scalloped potatoes baked with herbs, cream and gruyere cheese topped with seasoned bread crumbs.

Roasted and sauteed with garlic and extra virgin olive oil.

Steamed and sauteed with garlic and extra virgin olive oil.

Per person plus tax and gratuity bread, salad, coffee and tea. Appetizers (choose one: stuffed mushrooms, ?fried calamari,? fried mozzarella?). Al forno selections (choose one: meatballs sausage and peppers?eggplant rollatini). Fish selections (choose one: baked stuffed sole sole with a seafood stuffing in a lemon white wine sauce or ? salmon piccata salmon sauteed with capers in a lemon white wine sauce). Pasta selections (choose one: rigatonia a la vodka ?asparagus, sundried tomato, vodka cream with a touch of tomato sauce or ??penne marinara penne pasta in marinara sauce). Chicken and pork selections (choose one: chicken marsala sauteed with mushrooms in a marsala wine sauce. or ?chicken francaise dipped in egg batter and sauteed in a lemon white wine sauce or pork loin pork in a homemade brown sauce).

Starts per person plus tax and gratuity includes salad and entree, ?cheese and crackers or veggie platter. Per person chef's choice dessert for an additional charge, extra per person for an additional charge.

Starts per person plus tax and gratuity Includes salad and entree.