Lightly floured and deep fried golden brown with garlic and served with lemon.

Tuscan grilled bread topped with plum tomato, Kalamata olives, basil and shaved parmigiano.

Thinly sliced eggplant stuffed with ground veal, peas, arborio rice, mozzarella and bread crumbs.

Thinly sliced beef tenderloin (rare) topped with capers, extra virgin olive oil, lemon and shaved Parmigiano Reggiano.

Stuffed with prosciutto, mortadella, capicolla, lightly breaded, baked and served with fresh marinara sauce.

Jumbo shrimp sauteed with roasted tomatoes, white wine, garlic and extra virgin olive oil.

PEI mussels served in a white wine garlic sauce or red marinara.

Served with cocktail sauce and horseradish.

Pan seared scallops served over braised spinach and drizzled with balsamic glaze.

Stuffed with our own delicate seafood stuffing.

Light chicken broth with cheese tortellini.

Baby arugula tossed with lemon and extra virgin olive oil and topped with shaved parmigiano reggiano.

Mixed baby greens with red onions, tomatoes, olives and carrots.

Romaine lettuce tossed with our own Caesar dressing and topped with shaved Parmigiano and homemade garlic croutons.

Mixed baby green with fresh pear, Gorgonzola, shaved red onions and candied pecans.

Native tomatoes, buffalo mozzarella and fresh basil, drizzled with a sweet balsamic reduction and extra virgin olive oil.

Fresh tomatoes, extra virgin olive oil, garlic, basil, olives, capers and white onions with a touch of marinara.

Sauteed with sausage, broccoli rabe, garlic and crushed pepper flakes.

Slow cooked ground pork, veal and beef in a rustic tomato sauce with a touch of cream.

Pan seared scallops served over a creamy butternut squash risotto.

Sauteed baby clams and sbiitake mushrooms with garlic, extra virgin olive oil and white wine.

Finished with a roasted shallot brandy cream sauce and a touch of marinara.

Shrimp, scallops, little necks, mussels and fresh lobster meat sauteed in a spicy tomato marinara sauce over linguini.

Shrimp sauteed with extra virgin olive oil, garlic and white wine over a nest of angel hair.

Fresh tagliatelle in a cream with pancetta, peas, white onions and egg yoke.

Sauteed with extra virgin olive oil. Garlic and (white or roasted garlic cream sauce).

Pan seared salmon finished with pesto over a bed of fresh trofie pasta in a tomato, basil cream sauce.

Grilled filet and roasted portabella mushroom cap, topped with creamy Gorgonzola cheese, finished with a roasted ted pepper cream sauce.

Sauteed with white wine, lemon and capers served over angel hair pasta.

Chicken breast topped with eggplant, prosciutto and fresh mozzarella in a white wine demi.

Sauteed with white wine, lemon and capers served over angel hair pasta.

Veal topped with eggplant, prosciutto and fresh mozzarella in a white wine demi.

Roasted rack of lamb finished with a sauce rosemary mint burgandy demi.

Veal medallions sauteed with mushrooms in a marsala wine sauce.

Boneless chicken breast with attached drumette and skin stuffed with sausage and 4 cheeses and finished with a roasted apple marsala sauce.

Chicken breast sauteed with mushrooms in a marsala wine sauce.

Sauteed with mushrooms, sage and white wine, topped with prosciutto and mozzarella cheese and served over pappardelle pasta.

Sauteed with mushrooms, sage and white wine, topped with prosciutto and mozzarella cheese and served over pappardelle pasta.