Grilled Italian bread topped with extra virgin olive oil, diced tomatoes, roasted garlic, basil and romano cheese.
Paper thin raw New York strip dressed with capers, minced purple onion and parmesan cheese, drizzled with extra virgin olive oil.
Fresh baked eggplant rolled with ricotta, mozzarella and romano cheeses, then sauced with marinara.
French helix snails sauteed with mushrooms, garlic butter and marsala wine.
Steamed mussels with marinara, red wine and a touch of hot pepper.
Thinly sliced prosciutto di parma served with fresh buffalo mozzarella drizzled with a fig infused balsamic vinegar.
Fresh Portobello mushroom baked with garlic and butter, finished with roasted red peppers and balsamic glaze.
Pasta purses with a truffle ricotta filling, baked with chopped asparagus, alfredo sauce, mozzarella and gorgonzola cheeses.
Chilled large shrimp with cocktail sauce and fresh lemon.
Fresh spinach, Italian cheeses, eggs and cream baked in pastry finished with a lemon butter sauce.
Littleneck clams steamed with garlic butter, white wine, green onion.
Lightly floured and fried calamari rings and tentacles, tossed with romano cheese and parsley, served with marinara and fresh lemon.
Fresh yeast dough rolled with spicy Italian sausage and mozzarella cheese, served with marinara dipping sauce.
Spicy Italian sausage, white beans, ditalini pasta.
Chicken, spinach, tiny meatballs and egg in broth.
Choice of soup and house or Caesar salad.
Chopped romaine on a bed of blue cheese dressing, topped with lump blue crab meat, green onions and sun-dried tomatoes, finished with chianti vinaigrette.
Romaine tossed with, Italian meats, cheeses, carrots, red onion and tomato, finished with hard cooked egg, Italian seasonings, pepperoncini and chianti vinaigrette.
Roasted portabella, red onion, bacon and chopped egg over baby spinach with hot bacon dressing.
Chopped duck served over spring mix with gorgonzola, sun-dried cranberries, walnuts and sesame vinaigrette.
Grilled pork loin over spring mix with gorgonzola, sun-dried cranberries, walnuts and sesame vinaigrette.
Sliced tomatoes topped with fresh mozzarella and home grown basil, with mixed greens, drizzled with extra virgin olive oil and balsamic glaze.
Poached gulf shrimp tossed with romaine, black olives, chopped tomato, shredded mozzarella and romano cheeses and chianti vinaigrette.
Half of a deboned duckling roasted and served over spring mix tossed with gorgonzola cheese, dried cranberries, walnuts and sesame vinaigrette dressing.
Grilled bone in pork rib chop served with spring mix tossed with gorgonzola cheese, dried cranberries, walnuts and sesame vinaigrette dressing.
Grilled salmon over classic Caesar salad housemade croutons.
Grilled salmon over classic Caesar salad housemade croutons.
Grilled chicken breast with provolone cheese and honey mustard on the side.
Fresh eggplant in a light egg wash, baked with fresh buffalo mozzarella and fresh basil, served with marinara on the side.
Breaded chicken breast, with provolone cheese, served with marinara on the side.
Grilled Italian sausage with provolone cheese served with marinara sauce on the side.
Traditional blend of cream, eggs, cheese and a touch of nutmeg.
Sliced chicken breast and spicy Italian sausage sauteed with garlic butter, marinara and rigatoni pasta.
Spicy Italian sausages over rigatoni pasta with marinara sauce.
Lightly spiced tomato cream sauce with prosciutto, mushrooms and green onion sauteed with rigatoni pasta.
Ground beef and spicy Italian sausage simmered with our house marinara over rigatoni pasta.
Hand rolled meatballs over rigatoni pasta with marinara sauce.
Jumbo tortellacci filled with slowly braised veal, finished with hand chopped veal, sweet peas and demi-glace.
Traditional layers of pasta, Italian cheeses and meat sauce.
Homemade crepes filled with an Italian cheese blend, sauced with marinara.
Homemade crepes filled with ground veal, bechamel and spinach, sauced with marinara and alfredo.
Ground beef and spicy Italian sausage simmered with our house marinara over rigatoni pasta.
Hand rolled meatballs over rigatoni pasta marinara.
Spicy link sausages over rigatoni pasta marinara.
Lightly spiced tomato cream sauce with prosciutto, mushrooms and green onion over rigatoni pasta.
Traditional blend of cream, eggs, romano cheese and nutmeg.
Jumbo tortellaci filled with slowly braised veal, finished with hand chopped veal, peas and demi-glace.
Spicy Italian sausage sauteed with red peppers, cubanelle peppers, onions, rigatoni pasta and marinara sauce.
Spinach, eggs and Italian cheeses in pastry, served with angel hair pasta, sauced with lemon butter.
Lightly breaded chicken breast baked with provolone cheese, served with angel hair marinara.
Grilled chicken over fettuccine alfredo with crisp bacon.
Boneless chicken breast sauteed with spicy Italian sausage, marinara, garlic butter and rigatoni pasta.
Lightly breaded breast of chicken with fettuccine alfredo.
Sliced breast of chicken sauteed with mushrooms, artichoke hearts, rosemary, white wine, lemon and angel hair pasta.
Chicken sauteed with sun-dried tomatoes, portabella mushrooms, garlic butter, rigatoni pasta, romano cheese.
Blackened filet of fresh gulf black grouper over linguine pasta sauteed with bell, cubanelle and crushed hot red pepper, finished with romano cheese and garlic butter.
Chopped baby clams, sauteed in garlic, butter, white wine and green onion with linguine pasta.
Large ravioli filled with cold water lobster and ricotta cheese, with a pink rosa sauce.
Gulf shrimp dipped in egg and romano cheese, pan sauteed and finished with lemon butter, served with angel hair pasta.
Atlantic salmon filet with lemon, butter, white wine and capers served with angel hair pasta.
Lightly breaded veal scaloppini baked with provolone cheese, served with angel hair marinara.
Slowly cooked 16 Ounces pork shank with au jus over risotto.
Pastry shell filled with sweetened ricotta cheese and chocolate chips, finished with toasted almonds.
Dense chocolate glazed baby bundt cake with peppermint ice cream center and chocolate sauce.
Cream cheese and sour cream cheesecake served with fresh and glazed strawberries.
Granny smith apples and raisins sauteed in brown sugar, butter, served over vanilla ice cream garnished with Southern comfort liqueur.
Tuscan vanilla-almond infused custard garnished with toasted almonds, raspberries and honey.
Granny smith apples and raisins sauteed in brown sugar, butter, baked in pastry, served with butter pecan ice cream and butterscotch sauce.
Espresso and marsala dipped ladyfingers, layered with sweetened mascarpone cheese, dusted with illy espresso.
Traditional combination of chocolate, cherry and pistachio ice cream served in a chocolate graham cracker crust, with whipped cream and chocolate sauce.
Warm illy espresso poured over vanilla ice cream.
Vanilla, butter pecan, peppermint, spumoni.
Traditional layers of pasta, Italian cheeses and meat sauce.
Homemade crepes filled with Italian cheeses, sauced with marinara.
Homemade crepes filled with ground veal, bechamel and spinach sauced with marinara and alfredo.
Fresh eggplant in a light egg wash, baked with provolone cheese, sauced with marinara, served with angel hair pasta.
Lightly breaded chicken breast baked with provolone cheese, sauced with marinara, served with angel hair pasta.
Lightly breaded scaloppini of veal baked with mozzarella cheese, sauced with marinara, served with angel hair pasta.
Chicken breast sauteed with mushrooms, marsala wine, a touch of tomato and demi-glace, served with chef's potato and vegetable.
Crisp, partially boned half duckling with orange amaretto sauce, flambeed tableside with rum, served with chef's potato and vegetable.
14 Ounces bone in pork chop, lightly pounded, breaded and pan sauteed served with fresh lemon, chef's potato and vegetable.
Slowly braised 16 Ounces pork shank with au jus served over risotto.
Grilled house cut 8 Ounces filet mignon served with onion rings, chef's potato and vegetable.
Grilled house cut 14 Ounces New York strip served with onion rings, chef's potato and vegetable.
Scaloppini of veal sauteed with lemon butter, white wine and capers, served with chef's potato and vegetable.
Scaloppini of veal dipped in egg and romano cheese, topped with asparagus, fontinella cheese and marsala wine, baked in parchment and finished with veal demi-glace with chef's potato.
Scaloppini of veal sauteed with mushrooms, marsala wine, a touch of tomato, served with a veal demi-glace served with chef's potato and vegetable.
Slowly braised 16 Ounces veal shank with au jus served over risotto.
Grilled 14 Ounces veal rib chop, served over freshly sauteed spinach and finished with gorgonzola butter, chef's potato and vegetable.
Lightly pounded and breaded 14 Ounces veal rib chop finished with romano cheese and fresh lemon, chef's potato and vegetable.
Kahlua, christian brothers brandy and creme de cocoa, with whipped cream.
Bailey's Irish cream, tuaca and kahlua with whipped cream.
Equal parts illy espresso and licor 43 served on the rocks.
Double illy espresso with a touch of sambuca.
Blackened filet of fresh black gulf grouper sauteed with bell, cubanelle and crushed hot red pepper, finished with romano cheese and garlic butter over pappardelle pasta.
Atlantic salmon filet baked with lemon, butter, white wine, capers, served with chef's potato and vegetable.
Large ravioli filled with cold water lobster and ricotta cheese, served with a light tomato cream rosa sauce.
Gulf shrimp dipped in egg and romano cheese, pan sauteed, finished with lemon butter, served with chef's potato and vegetable.
Sauteed gulf shrimp with garlic, butter, white wine, peas and crisp bacon, over linguine pasta.
Steamed mussels in a tomato broth with red wine and a touch of crushed hot red pepper over linguine.
Chopped gulf shrimp, baby clams and green onion sauteed with garlic, butter, white wine, over linguine pasta.
Littleneck clams steamed with garlic butter, white wine and green onion, served over linguine pasta.
Baby clams, sauteed in garlic, butter, white wine and green onion over linguine pasta.
Whole shell clams, spicy Italian sausage, tomato and green onion sauteed with garlic, butter, white wine, over linguine pasta.