Half shell mussels in a spicy lobster cream sauce and served with garlic toast.

Caprese salad and meat-n-cheese kabobs, served with grilled toast points and olive tapenade.

Fresh tortilla chips topped with grilled chicken, sun-dried tomatoes, spinach and artichoke in a rich cream sauce.

Italian rice mixed with pepperoni and Asiago cheese, panko breaded and served with a sun-dried tomato cream sauce.

Lightly breaded, flash fried and served with spicy aioli sauce.

Marinated tomatoes and fresh herbs, served on crispy pesto toast and topped with fresh mozzarella.

Sushi grade saku style tuna thinly sliced, served with wasabi cream and ponzu sauceand a ginger vinaigrette.

Large button mushrooms stuffed with sage and crabmeat dressing, then baked in a creamy alfredo and fresh Parmesan.

Chicken breast stuffed with spinach, artichoke hearts and goat cheese. served with garlic mashed potatoes and finished with a sun-dried tomato cream sauce.

Lightly floured chicken breast sauteed in extra virgin olive oil, then baked with Parmesan and mozzarella cheese.

Thinly sliced leg cutlets lightly dusted with herbs and sauteed in extra virgin olive oil, then baked with parmesan and mozzarella cheese.

Thinly sliced cutlets lightly dusted with fresh herb and sauteed in extra virgin olive oil and finished in a lemon butter sauce with capers, artichoke hearts and sun-dried tomatoes.

Lightly floured chicken breast sauteed in extra virgin olive oil. then topped with prosciutto ham and smoked provolone and served on a bed of grilled asparagus an surrounded with sun-dried tomato cream sauce.

Thinly sliced cutlets sauteed and simmered in marsala wine gravy with portabella mushrooms. Served with garlic mashed potatoes.

Thinly sliced leg cutlets sauteed and topped with prosciutto ham and smoked provolone. Served on a bed of grilled asparagus and surrounded with a sun-dried tomato cream sauce.

Pan fried chicken breast in a lemon butter sauce with capers, artichoke hearts and sun-dried tomatoes.

Pan seared beef filet tips served with portabella and button mushrooms, tossed in marsala wine gravy served with garlic mash potatoes.

Fresh scallops pan seared. Served with homemade creamy tomatoes and mushroom risotto.

10 Ounces prime cut filet grilled to your desire served with 3 sauces: oscar (crab and asparagus), bleu cheese sauce and port wine reduction. finished with garlic mashed potatoes.

8 Ounces filet mignon wrapped in bacon and grilled to your preferred temperature, then topped with blue cheese butter. served with garlic mashed potatoes.

8 Ounces chilean filet grilled. Served with stir fry vegetables and wasabi mashed potatoes.

Sashimi grade saku tuna steak crusted with tuxedo sesame seeds and seared rare. served on a bed of stir fried vegetables.

Tubular shaped pasta tossed with ricotta cheese and our homemade tomato gravy, then baked with mozzarella and Parmesan.

Big beef, veal and port balls served with our rich tomato gravy.

Classic dish made to order.

Ricotta cheese stuffed ravioli tossed in a tomato broth with portabella and button mushrooms. garnished with fresh Parmesan and fried capers.

Sauteed shrimp, scallops and crabmeat in a creamy alfredo sauce tossed with fettuccine and shaved Parmesan.

Fresh steamed vegetables tossed in a pesto cream sauce with fettuccine pasta.

Sauteed chicken, crabmeatand shrimp in cayenne cream sauce finished with broccoli and tomatoesand mushrooms over thin spaghetti.

Sauteed chicken, sun-dried tomatoes and broccoli in Dijon mustard cream sauce. served over a bed of fettuccine.

This dish has shrimp, scallops, crabmeat, mussels, chopped clamsand calamari simmered in a tomato lemon broth and tossed in with thin spaghetti.