Thinly sliced eggplant stuffed with ricotta and mozzarella cheese, garlic and parsley. Baked with marinara and served with garlic bread spears.

Fresh tomatoes, garlic, basil and ricotta cheese, finished with a balsamic glaze, served on a toasted ciabatta bread crostinis.

Lightly breaded and fried rings and tentacles, topped with grated Parmesan cheese and banana peppers. Served with marinara sauce.

Large snails sauteed with garlic, cremini mushrooms, sun dried tomatoes, and spinach. Finished in a white wine butter sauce and served over toasted garlic ciabatta bread.

5 lightly breaded white shrimp, butterflied, lightly breaded and tossed in a creamy Thai chili sauce. Served with sesame peanut Italiano coleslaw.

Cornmeal bread artichoke hearts, lightly fried and tossed in a lemon-basil beurre blanc sauce. Garnished with shaved Parmesan cheese.

Fresh mozzarella dusted with seasoned flour and lightly fried. Topped with tomato bruschetta and balsamic glaze fresh pesto.

Fresh salmon and pangasius hickory smoked and blended with roasted red peppers, pickled red onion, garlic, pesto and Parmesan cheese.

Locally sourced oysters served on the half shell, raw or lightly steamed.

Prepared with bacon, onion, garlic and cream. Garnished with Parmesan.

Minestrone soup, fresh carrots, onion, celery, kale, kidney and cannellini beans. Prepared in a aromatic tomato broth topped with ditalini pasta.

Romaine and iceberg lettuces, tomatoes, red onion, cucumbers, carrots and shredded mozzarella cheese. Dressed with our house Italian vinaigrette.

Fresh kale, gorgonzola, dried figs, cherry tomatoes, red onion and roasted red pepper. Tossed and finished with candied walnuts and a raspberry vinaigrette dressing.

Crisp romaine lettuce hearts, tossed with garlic croutons in a creamy Caesar dressing. Garnished with fresh shaved Parmesan cheese.

Fresh baby arugula, white wine, sun dried tomatoes, shaved Parmesan, red onion, mignonette and jicama. Dressed with a lemon basil vinaigrette.

Your choice of house or Caesar salad, served with a bowl of house soup and garlic bread spears.

Fresh sliced tomatoes, mozzarella, and fresh basil. Finished with olive oil and Parmesan cheese.

Blackened chicken, spinach, bacon, onion, red pepper, topped with creamy alfredo and mozzarella.

House made marinara, prosciutto, fresh mozzarella and baby arugula, garnished with olive oil.

Homemade Italian meatballs, roasted red bell peppers, spinach and ricotta cheese, topped with shredded mozzarella and baked to crispy perfection.

8 oz. black Angus beef, char-grilled topped with American cheese, lettuce, tomato and onion.

A must try. 8 oz. black Angus beef, char-grilled, topped with peanut butter, grilled bananas, apple cider bacon and mayonnaise.

8 oz. black Angus beef, char-grilled topped with fresh mozzarella, tomato bruschetta and balsamic glaze.

Homemade beef and Italian sausage meatballs with marinara, Parmesan and mozzarella cheeses.

Char-grilled chicken breast, topped with marinated artichoke hearts, tomatoes, olive tapemade, and pesto aioli served on a toasted ciabatta bread.

A half pound of smoked bacon, lettuce, tomato, roasted red bell pepper finished with pesto mayonnaise and cheese.

Includes garlic bread spears.

Tender shank braised in rich tomato broth with wine, carrots, onions, and celery. Served with root vegetable.

Tender pieces of short ribs, braised in burgundy wine, cremini mushrooms, served with gnocchi, finished with a rich red wine demi-glaze sauce.

Fresh grilled salmon finished with a creamy lemon and caper cream sauce. Served with fresh vegetable of the day.

Marinated chicken breast, ricotta, mozzarella, and Parmesan cheeses, spinach and garlic. Baked with marinara and topped with melted mozzarella.

Thinly sliced eggplant stuffed with ricotta, parmesan and mozzarella cheeses, garnished with garlic, parsley then baked with marinara saucw, served on spaghettini.

Slowly roasted to perfection with garlic, onion, salt, and pepper. Served with roasted root vegetables and fresh au jus.

Beef short ribs, braised in burgundy wine with bay, garlic, and basil. Served with roasted root vegetables and finished with a red wine demi-glaze.

8 oz. Angus beef tenderloin char-grilled to your liking. Served with roated rood vegetables.