Crispy calamari, potato strings, banana peppers with tartar sauce and spicy marinara.

Served with imported assorted cheese and cured meats, roasted red peppers, artichoke hearts and marinated olives.

Parsnip puree, port wine beurre rouge, dressed with a truffle vinaigrette.

Grilled sourdough topped with eggplant tapenade, goat cheese and cherry tomatoes.

Crisp romaine, Parmesan and croutons tossed in Caesar dressing.

Chorizo sausage, cherry tomatoes and arugula in a garlic white wine sauce.

Sauteed with sliced garlic, hot pepper flakes and extra virgin olive oil.

Hand crafted burrata cheese, vine ripe tomatoes, basil and extra virgin olive oil.

Cherry tomatoes and Parmesan in a balsamic vinaigrette.

For 2.

Served with

Mussels, clams, shrimp, scallops, and calamari.

Made with roasted pumpkin and cheese with brown butter sage and cream sauce.

Asparagus, cherry tomatoes, white wine and porcini mushroom in a plum tomato sauce, with a hint of mascarpone.

Ribbon noodles tossed with onion, shrimp and arugula, in pink sauce.

Sauteed shrimp and chicken, tossed in our house made basil pesto.

Tube pasta with guanciale, onion, plum tomato, basil, cracked pepper and Parmesan cheese.

A hearty sauce of veal, pork and beef, simmered in plum tomatoes, and finished with a hint of mascarpone cheese.

Italian mustard greens sauteed with roasted tomato, spicy garlic and oil tossed with linguine.

Hand cut pasta tossed with sauteed pancetta, freshly cracked black pepper and finished with egg and Parmesan cheese?A Roman Classic.

Meatballs made with ground beef and pork, blended with bread crumbs cheese and herbs simmered in our tomato sauce served over linguine.

Pasta sheets layered with lobster, shrimp, scallops, and zucchini in a lobster cream sauce.

Roasted and sliced pork tenderloin, topped with fig demi glaze and prosciutto with a wild mushroom risotto.

Peppercorn crusted sirloin steak topped with roquefort butter. Served with roasted garlic mashed potatoes and seasonal vegetables.

Statler chicken breast and boneless thigh, braised with bacon lardon, shallots and crimini mushrooms au jus. Served with veg and mashed potatoes.

With port wine cherry demi glaze, roasted red pepper and haricots verts, baby carrots and rosemary roasted potatoes.

Braised red cabbage, seasonal vegetables port wine cherry demi glaze.

Veal scallopini stuffed with prosciutto and fontina cheese, sautéed in a butter sage white wine sauce, topped with shrimp. Served with roasted potato and vegetables.

Breaded veal topped with mozzarella cheese and marinara. Served with penne pasta.

Breaded chicken topped with mozzarella cheese and marinara. Served with penne pasta.