Variety of house specialties prepared daily by our chef.

Country style Italian bread, rubbed with fresh garlic, topped with diced tomatoes, fresh basil, mozzarella and extra virgin olive oil.

Thinly sliced filet mignon topped with olive and fine shavings of Parmesan.

Burrata cheese served with a sauce of Kalamata olive, roasted tomato and garlic. Accompanied by grilled ciabatta bread.

Fresh mussels in the shell opened in the broth of tomatoes, olive oil, garlic and red pepper, served with garlic flavored Tuscan bread.

Homemade meatballs in sugo di vitello topped with Parmigianno.

Prepared porcini style.

Sliced tomatoes, fresh mozzarella and basil drizzled with extra virgin olive oil.

Romaine lettuce with croutons and classic Caesar dressing.

A variety of baby greens served with house dressing.

Homemade fettuccine with lobster and shrimp in a light saffron and green onion sauce.

Homemade ravioli stuffed with ricotta, chicken and spinach. Served with a delicate tomato sauce.

Thick, hollow pasta with a robust sauce of prosciutto, peas, bacon, mushrooms and Parmesan.

Fresh clams opened in the shell in a broth of crushed tomatoes, olive oil, garlic and red pepper.

A classic roman spaghetti tossed in a skillet with sauteed onions, bacon, farm fresh egg yolk, black pepper and Romano cheese. Served in the skillet.

Short hollow pasta in a puree of tomato cream marinated red pepper vodka sauce.

Homemade pasta sauteed with shitake mushrooms and arugula.

Aged tenderloin grilled and topped with a Parmigiano Reggiano herb crisp, finished with a 12 year old balsamic vinegar. Served with rosemary potatoes and broccolini.

Veal scalopine sauteed in extra virgin olive oil with a peppadew, prosciutto, garlic and pinot grigio sauce. Served with peas.

Grilled jumbo shrimp served open faced and topped with a sweet pepper and garlic vinaigrette, accompanied by a smoked mozzarella risotto dome.

Thinly sliced Black Angus aged beef with shitake mushrooms, arugula and 12 year old balsamic vinegar.

Herb roasted all natural airline chicken breast basted in a sauce of Chardonnay and lemon. Served with rosemary potatoes and broccolini.

Grilled Australian lamb chops marinated in a sauce of extra virgin olive oil, garlic, fresh oregano and lemon. Served with a creamy polenta and baby arugula salad.

Italian bouillabaisse mussels, jumbo shrimp, clams, fresh fish and Maine lobster in a light tomato broth.

Slow braised in chianti ragu. Served over fresh homemade pappardelle garnished with peas.