Sangiovese

Toasted tuscan bread topped with marinated tomatoes, parmesan cheese, garlic, extra virgin olive oil and fresh basil.

Fresh a variety of cured meats, vegetables and italian cheeses drizzled with herb infused olive oil.

A baked goat cheese pie served with a rosemary cream sauce garnished with our house made crostinis.

Tuscan seafood stew with fish, shrimp and mussels in a spicy white wine tomato broth.

Sauteed calamari rings over field greens and tomatoes with a garlic, caper, caramelized onion and pinot grigio, parsley sauce

Prince edward island mussels steamed in a white wine garlic butter.

Lightly floured and fried

Large gulf shrimp wrapped with prosciutto served over field greens tossed with herb infused olive oil, garlic and tomatoes

Mixed field greens topped with marinated tomatoes and crumbled gorgonzola finished with our creamy balsamic vinaigrette.

Crisp romaine lettuce with parmesan cheese and croutons tossed in a traditional caesar dressing.

Marinated roma tomatoes tossed with fresh mozzarella cheese and red onions in a basil infused olive oil.

Iceberg wedge served with marinated tomatoes and blue cheese dressing topped with crumbled.

Grilled blackened salmone served over field greens and vegetables tossed in an herb infused olive oil and crumbled blue cheese

Roasted tomato bisque garnished with blue fin lump crab meat.

Spaghetti with sauteed gulf shrimp, red, yellow and green peppers in a spicy tomato cream.

Linguini sauteed with baby clams and peeled tomatoes in a spicy white wine butter sauce (red or white sauce available).

Angel hair pasta in our pomodoro sauce with fresh basil.

Penne with garlic marinated chicken breast sauteed in olive oil with capers, sun dried tomatoes, crushed red pepper and artichoke hearts.

A sangiovese favorite! Handcrafted lasagna with both bechamel and pomodoro sauce.

Linguini tossed with gulf shrimp, shitake mushrooms and peeled tomatoes in a basil, garlic olive oil

Fettuccini tossed with sauteed chicken in a parmesan cream sauce

Fettuccini tossed in our classic bolognese sauce.

Linguini tossed with jumbo shrimp, calamari, mussels and clams in a spicy white wine tomato sauce.

Penne served with a sauteed italian sausage, pancetta and caramelized white onions in a tomato and butter sauce.

Bowtie pasta with assorted wild mushrooms, sweet peas and fresh basil in an herb infused olive oil.

Tricolor tortellini sauteed with shrimp and spinach finished in a vodka tomato cream sauce.

Tender sliced veal sauteed with capers in a white wine lemon butter sauce.

Poached atlantic salmon topped with tomatoes, fresh basil and olive oil finished with a pinot grigio reduction.

Tenderized veal served with sauteed mushrooms in a traditional marsala wine sauce (also available with chicken).

Sauteed pork loin stuffed with mortadella cheese, italian sausage, fennel and provolone topped with a gorgonzola cream sauce.

Roasted half chicken marinated in fresh rosemary, lemon and garlic infused olive oil.

Grilled 8 ounce filet served over portabella mushroom finished with a marsala cream sauce.

Grilled 8 ounce filet served over wilted spinach topped with a gorgonzola cream sauce.

Tenderized chicken breast with seasoned bread crumbs and melted parmesan cheese served with our spaghetti pomodoro and fresh mozzarella.

Chicken breast sauteed with capers, kalamata olives, peeled tomatoes and fresh mozzarella in a garlic white wine sauce