Pei mussels and New England clams sauteed in garlic, oregano and bay leaves in a red or white sauce.

Clams baked with signature stuffing topped with slivers of Italian bacon.

Thinly sliced prosciutto, soppressata and artisanal provolone cheese studded with artichoke hearts, olives then drizzled with imported olive oil.

Mushrooms sauteed with garlic and extra virgin olive oil.

Calamari and octopus salad dressed with imported olive oil, balsamic vinegar and kalamata olive garnish.

Black mussels house style poached in a white wine sauce or red sauce with fine herbs.

Mushrooms stuffed with Italian sweet sausage, herbed breadcrumbs and sherry wine sauce.

Escargots bourguignonne.

Parma ham thinly sliced with seasonal melon.

Savory pasta and bean soup.

Fried calamari served with marinara dipping sauce.

Red ripe tomatoes with fresh mozzarella slices.

House salad.

Tomatoes and oregano with seasoned vinaigrette.

Crisp romaine hearts tossed in a classic Caesar dressing cheese and savory croutons.

Creamy ricotta, parmigiano and romano cheeses layered with ribbons of pasta, ground beef and traditional Bolognese sauce then baked to perfection.

Tossed in a light pink vodka sauce.

Spaghetti with richly flavored tomato-onion-Italian bacon sauce and sharp parmigiano cheese.

Spaghetti with a silky sauce of eggs, parmigiano cheese, pancetta and white wine.

Ricotta ravioli served with your choice of house marinara or traditional bolognese sauce.

Spaghetti al dente, a medley of New England and imported clams tossed with oregano, parsley and garlic in a red or white sauce.

Fettuccine with traditional veal, beef and pork based tomato sauce.

Potato pasta pillows with light marinara and melted mozzarella.

Rigatoni with spiced tomato or white sauce.

Fettuccine al dente tossed with cream, egg yolk and imported Italian cheese.

Linguine al dente smothered with succulent shrimp and scallops, tender calamari, PEI mussels and New England clams simmered in Saraceno's signature marinara.

Mussels, clams, scallops, shrimp and calamari.

Mushrooms, saffron and imported romano cheese.

Spaghetti with plum tomato sauce seasoned with fine herbs.

Chicken breasts sautéed in Marsala wine with ham and mushrooms.

Chicken sauteed with onions, peppers and mushrooms in a marinara sauce.

Chicken breast sauteed with onions, mushrooms, peas and artichoke hearts in a Verdicchio wine sauce.

Chicken breast egg battered, sautéed and topped with fresh mozzarella cheese and white wine sauce.

Lightly floured chicken breast with capers and lemon in a white wine sauce.

Floured, sauteed chicken cutlet sauced with marinara then topped with melted mozzarella.

Chicken breasts sauteed in white wine.

Lightly floured chicken cutlet with diced eggplant, capers and olives in a light marinara.

Veal scaloppini sautéed in Marsala wine with ham in a mushroom sauce.

Lightly floured veal scaloppini with capers and fresh lemon in a white wine sauce.

Veal scaloppini with prosciutto and fine herbs in a white wine sauce.

Veal scallopini egg battered and sautéed in a lemon, butter and white wine sauce.

Lightly floured veal scallopine sauteed with diced eggplant, capers and olives in light marinara.

Scaloppini of veal sauteed in Saraceno's signature marinara and spiced with a hint of crushed red pepper. Served with olive oil roasted potatoes and vegetables.

Veal scaloppini sauteed with onions, peppers and mushrooms in a marinara sauce.

Veal scaloppini egg battered, sauteed and topped with fresh mozzarella cheese and white wine sauce.

Thin slices of floured and sauteed veal sauced with marinara, then topped with melted mozzarella.

Jumbo shrimp sautéed in olive oil and garlic with a hint of butter and white wine served over a bed of linguine al dente.

Lightly battered fried jumbo shrimp.

Shrimp sauteed in olive oil in a house marinara served on a bed of linguine al dente.

Jumbo shrimp sauteed with onions, peppers and mushrooms in a light tomato sauce.

Jumbo Shrimp tossed with cream, sauteed onion and Italian bacon served over linguini.

Grilled lobster.

Thin slices of floured and sauteed eggplant sauced with marinara, then topped with melted mozzarella.

Traditional fried Italian seafood platter with calamari, shrimp and scallops.

Filet of sole egg battered and sautéed with lemon and butter.

Baby octopus simmered with capers, olives and fresh cherry tomatoes in red sauce.

Cioppino with little necks, mussels, calamari, shrimp, lobster and scallops in a fragrant seafood broth with a touch of tomato, pinch of saffron and medley of fine herbs.

Boiled lobster served with olive oil roasted potatoes and vegetables.

Lobster sautéed with onions and fresh cherry tomatoes finished with a spicy red sauce served with linguine al dente.

12 oz Angus sirloin seasoned with sea salt, freshly ground pepper and broiled to your liking. Served with olive oil roasted potatoes and vegetables.