Artisan French bread topped with tomato sauce and melted cheese. Add pepperoni for an additional charge.

A layer of chocolate cake topped with a thick layer of chocolate mousse. Finished with whipped cream.

Vanilla ice cream with a mango and passion fruit center wrapped in white chocolate. Topped with raspberry sauce.

A wedge of chocolate, cherry, and pistachio ice cream served with raspberry sauce.

Moist chocolate cake with layers of white chocolate, dark chocolate, and milk chocolate.

A milk chocolate and cream cheese filling in an oreo cookie crust with chunks of heath bar.

Cheesecake with chunks of white chocolate topped with a layer of bittersweet chocolate in and Oreo cookie crust. Served with raspberry sauce.

Made with walnuts, raisins, and cream cheese frosting.

A rich velvety caramel custard.

Each. Lemon pistachio.

Granny smith apples baked with a topping of brown sugar, cinnamon, and oatmeal. Served warm with caramel sauce and vanilla ice cream.

Ladyfinger cookies soaked in espresso layered with sweetened mascarpone cheese.

Fresh fruit with vanilla ice cream served in a waffle cone topped with fruit sauce and whipped cream.

Mixed greens, with vinaigrette, garnished with dried cherries, mandarin oranges, carrots, and walnuts.

Fresh romaine lettuce, croutons, and our Caesar dressing.

Baby spinach with toasted pecans, goat cheese, and sun-dried cherries in a raspberry vinaigrette.

Mixed field greens, tomatoes, cucumbers, red onions, roasted peppers, Tuscan beans, prosciutto, balsamic vinegar, and extra virgin olive oil.

Field greens, fresh mozzarella, vine-ripened tomatoes, basil, and extra virgin olive oil.

Diced white chicken meat with dried cranberries, almonds, mayonnaise, and raisins over mixed greens, onions, and tomatoes with balsamic vinaigrette.

Mixed field greens, marinated artichoke hearts, portobello mushrooms, fresh roasted red peppers topped with shaved Parmesan cheese and white anchovies.

Arugula, almonds, strawberries, Granny Smith apples, Gorgonzola cheese, and vinaigrette.

White albacore tuna salad atop mixed greens, tomatoes, red onions.

Chunks of lobster meat, mayonnaise, and celery served over mixed greens, tomatoes, and red onions.

Served with fries or a small salad.

Meatballs topped with tomato sauce and melted cheese on fresh ciabatta bread.

Sweet Italian sausage with peppers and onions on fresh ciabatta bread.

Shaved steak, peppers, onions, mushrooms, and melted cheese on a French baguette.

Breaded chicken cutlet topped with baby arugula, crispy prosciutto, tomato, red onion, and a white balsamic vinaigrette.

White meat cold tuna salad.

Grilled chicken breast and eggplant topped with Fontina cheese, basil pesto, and a spicy aioli mayonnaise.

Prosciutto di Parma, salami, mortadella, Fontina cheese, basil, red onion, vine-ripened tomatoes, and a touch of balsamic.

Arugula, mixed greens, hummus, cucumber, carrots, tomatoes, roasted peppers. Add goat cheese or Buffalo mozzarella for an additional charge.

Diced white chicken meat tossed almonds, raisins, dried cranberries, and mayonnaise.

Grilled chicken, portobello mushroom, Italian sausage, spinach, and 3 cheeses.

Shrimp, scallops, lobster, cilantro, cheddar, and Fontina cheese.

Smoked salmon, cream cheese, onion, lettuce, tomato, capers. No side.

Italian seasoned porchetta ham, Buffalo mozzarella, pesto, tomatoes. No side.

Wide-cut pasta in a fresh plum tomato, garlic, basil sauce. Add a small salad and grilled vegetables for an additional charge.

Wide-cut, pasta in a spicy fresh plum tomato sauce. Add a small salad and grilled vegetables for an additional charge.

A traditional Italian meat sauce made with ground beef and pork, simmered in a tomato sauce over penne pasta. Add a small salad for an additional charge.

Tomato gravy, the traditional long-simmering meat sauce with choice of gnocchi, ravioli, linguine. Served with braised pork, meatball, and sausage. Add a small salad for an additional charge.

Chicken, sausage, broccoli rabe, and cannellini beans sauteed in olive oil, garlic, white wine, and chicken stock, tossed with penne pasta. Add a small salad for an additional charge.

Pasta stuffed with lobster, shrimp, scallops, Parmesan, Romano, and ricotta topped with tomato, bechamel, and melted cheese. Add a small salad for an additional charge.

Pasta stuffed with prosciutto, veal, pine nuts and spinach, finished with tomato sauce, bechamel, and melted cheese. Add a small salad for an additional charge.

Roasted garlic and cheese tortellini with sauteed chicken in a cream and cheese sauce. Add a small salad for an additional charge.

Sauteed chicken in a creamy ala vodka sauce over penne pasta.

Chicken, shrimp, prosciutto, broccoli and cannellini beans sauteed with olive oil, garlic, white wine and Parmigiana cheese over penne pasta.

Striped ravioli stuffed with New England lobster and ricotta cheese in a saffron cream sauce.

Sauteed chicken breast with mushroom Marsala wine sauce.

Shrimp and scallops in a garlic, shallot, white wine, lemon butter sauce. Served over sauteed baby spinach.

Sauteed jumbo shrimp and sea scallops with mushrooms, artichoke hearts, roasted garlic, roasted peppers, and shallots in a Marsala wine sauce. Tossed with potato gnocchi.

Peppercorn encrusted pan-seared salmon in a shallot and garlic demi-glaze. Served with garlic, mashed potatoes, and asparagus.

Fresh scallops, lobster tail, and shrimp sauteed with your choice of sauce.

Sauteed chicken with peppers, onions, and mushrooms in a plum tomato and Marsala wine sauce. Served with starch and vegetable.

Comes with mushrooms and capers in a lemon, butter, and wine sauce. Served with starch and vegetable.

Sauteed veal scallopini with mushroom Marsala wine sauce.

Sauteed veal with peppers, onions, and mushrooms in a plum tomato and Marsala wine sauce. Served with starch and vegetable.

Crispy, semi-boneless 1/2 duck with a spicy plum sauce. Served with bok choy and risotto. Served with starch and vegetable.

Lemon, butter sauce with mushrooms, and capers.

Eggplant rolled and stuffed with ricotta and herbs, baked with tomato sauce, and melted cheese.

Sauteed fresh mussels, clams, and calamari in a light spicy tomato sauce over linguine pasta.

Fresh scrod in a lemon, butter, and white wine sauce with seasoned bread crumbs.

Fresh littleneck clams with red or white clam sauce over linguine.

Italian fish soup seasoned with saffron, orange peel, and garlic. Served with spicy potato aioli and crouton.

Rich, creamy, New England style.

Morsels of lobster, scallops, and shrimp in a creamy seafood base.

Each shrimp.

An assortment of imported cheeses, dried fruits, and walnuts.

A rich, silky, chicken liver pate with garlic toast, capers, minced egg, and red onion.

Thin slices of smoked salmon filets chopped egg, capers, and onions with field greens.

Fresh Stony Island mussels sauteed in a spicy tomato and basil sauce.

Long-stemmed, lightly battered fried, Roman artichoke hearts, with grape tomatoes, capers, shallots, lemon, and white wine.

Prosciutto di Parma, soppressata, salami, fire-roasted peppers, artichoke hearts, cheese, fried calamari, smoked salmon, and chicken liver pate.

French baguette with olive oil, garlic, and melted cheese.

Freshly baked bread with grated cheese and pesto topped with vine-ripened tomato, red onion, and basil salsa.

3 large meatballs with Fontina cheese.

Stuffed eggplant with ricotta, Parmigiano and romano cheese topped with a fresh plum tomato sauce and melted cheeses.

Judith point squid dipped in corn flour batter and deep-fried. Served with a spicy aioli sauce.

Fried calamari, smoked salmon, 2 clams casino, 2 oysters Rockefeller, and 2 shrimp cocktail.

Truffle stuffed potato gnocchi finished with brandy cream sauce and fresh grape tomatoes.

Chef's preparation of the day.

An assortment of imported cheeses, dried fruits, and walnuts.

A rich, silky, chicken liver pate with garlic toast, capers, minced egg, and red onion.

Thin slices of smoked salmon filets chopped egg, capers, and onions with field greens.

Fresh Stony Island mussels sauteed in a spicy tomato and basil sauce.

Long-stemmed, lightly battered fried, Romano artichoke hearts, with grape tomatoes, capers, shallots, lemon, and white wine.

Prosciutto di Parma, soppressata, salami, fire-roasted peppers, artichoke hearts, cheese, fried calamari, smoked salmon, and chicken liver pate.

French baguette with olive oil, garlic, and melted cheese.

Freshly baked bread with grated cheese and pesto topped with vine-ripened tomato, red onion, and basil salsa.

3 large meatballs with Fontina cheese.

Stuffed eggplant with ricotta, Parmigiano and romano cheese topped with a fresh plum tomato sauce and melted cheeses.

Judith point squid dipped in corn flour batter and deep-fried. Served with a spicy aioli sauce.

Fried calamari, smoked salmon, 2 clams casino, 2 oysters Rockefeller, and 2 shrimp cocktail.

Truffle stuffed potato gnocchi finished with brandy cream sauce and fresh grape tomatoes.

Chef's preparation of the day.

Italian fish soup seasoned with saffron, orange peel, and garlic. Served with spicy potato aioli and crouton.

Rich, creamy, New England style.

Morsels of lobster, scallops, and shrimp in a creamy seafood base.

Mixed greens, with vinaigrette, garnished with dried cherries, mandarin oranges, carrots, and walnuts.

Traditional romaine salad, with croutons, parmesan, anchovies, and Caesar dressing.

Baby spinach with toasted pecans, goat cheese, and sun-dried cherries in a raspberry vinaigrette.

Arugula, almonds, strawberries, Granny Smith apples, gorgonzola cheese, and vinaigrette.

Mixed field greens, tomatoes, cucumbers, red onions, roasted peppers, Tuscan beans, prosciutto, balsamic vinegar, and extra virgin olive oil.

Field greens, fresh mozzarella, vine-ripened tomatoes, basil, and extra virgin olive oil.

Mixed field greens, marinated artichoke hearts, Portobello mushrooms, fresh roasted red peppers topped with shaved Parmesan cheese and white anchovies.

Comes with your choice of style.

Cajun-spiced fresh sea scallops, sauteed with applewood smoked bacon and bok choy, in a limoncello sauce. Served with roasted potatoes.

Sauteed jumbo shrimp and sea scallops with mushrooms, artichoke hearts, roasted garlic, roasted peppers, and shallots in a marsala wine sauce. Tossed with potato gnocchi.

Fresh scrod in a lemon, butter, and white wine sauce, topped with seasoned bread crumbs. Served with linguine Aglio olio and vegetables.

Littleneck clams, mussels, and calamari sauteed in a spicy San Marzano plum tomato, garlic, and basil sauce. Served over linguine.

Egg-battered scrod, in white wine, lemon, butter sauce with fresh deseeded tomatoes. Served with linguine Aglio olio, and vegetable.

Shrimp and scallops in a garlic, shallot, white wine, lemon butter sauce. Served over sauteed baby spinach.

Peppercorn encrusted pan-seared salmon in a shallot and garlic brandy demi-glaze. Served with garlic, mashed potatoes, and asparagus.

Wellfleet littleneck clams over linguine with your choice of red or white clam sauce.

Fresh scallops, lobster tail, and shrimp sauteed with your choice of sauce.

Breaded cutlet topped with tomato sauce and melted cheese. Served with pasta, starch, and vegetable.

Breaded cutlet topped with tomato sauce and melted cheese. Served with pasta, starch, and vegetable.

Breaded cutlet topped with tomato sauce and melted cheese. Served with pasta, starch, and vegetable.

Eggplant rolled and stuffed with ricotta topped with marinara and mozzarella cheese. Served with starch and vegetable.

Comes with mushrooms and capers in a lemon, butter, and wine sauce. Served with starch and vegetable.

Comes with mushrooms and capers in a lemon, butter, and wine sauce. Served with starch and vegetable.

Breaded cutlet of veal with sauteed peppers, artichoke hearts, onions, mushrooms, & pesto in a light, plum tomato sauce with touch of white wine

Breaded cutlet of chicken with sauteed peppers, artichoke hearts, onions, mushrooms, & pesto in a light, plum tomato sauce with touch of white wine

Topped with baby spinach, prosciutto, sage, and Fontina cheese in a mushroom and Marsala wine sauce. Served with starch and vegetable.

Topped with baby spinach, prosciutto, sage, and Fontina cheese in a mushroom and Marsala wine sauce. Served with starch and vegetable.

Scallopini with artichoke hearts, asparagus, mushrooms, and tomatoes finished in white wine, lemon, and butter sauce. Served with starch and vegetable.

Scallopini with artichoke hearts, asparagus, mushrooms, and tomatoes finished in white wine, lemon, and butter sauce. Served with starch and vegetable.

Breaded cutlet, asparagus, tossed field greens and grape tomatoes in a lemon vinaigrette. Served with starch and vegetable.

Breaded cutlet, asparagus, tossed field greens and grape tomatoes in a lemon vinaigrette. Served with starch and vegetable.

Breaded cutlet, asparagus, tossed field greens and grape tomatoes in a lemon vinaigrette. Served with starch and vegetable.

Breaded cutlet of veal with sauteed shrimp, lobster meat, and asparagus in a brandy, pink peppercorn cream sauce. Served with starch and vegetable.

Breaded cutlet of veal with sauteed shrimp, lobster meat, and asparagus in a brandy, pink peppercorn cream sauce. Served with starch and vegetable.

Breaded cutlet of veal layered with prosciutto, eggplant, and Fontina cheese topped with a mushroom Madeira wine sauce. Served with starch and vegetable.

Breaded cutlet of veal layered with prosciutto, eggplant, and Fontina cheese topped with a mushroom Madeira wine sauce. Served with starch and vegetable.

Crispy, semi-boneless 1/2 duck with a spicy plum sauce. Served with bok choy and risotto. Served with starch and vegetable.

Sauteed chicken breast with wild mushrooms blends in tarragon, tomato demi-glaze. Served with potato gnocchi.

Sauteed chicken breast with mushroom Marsala wine sauce.

Sauteed veal scallopini with mushroom Marsala wine sauce.

Sauteed veal scallopini with wild mushrooms blend and tarragon, tomato demi-glaze sauce. Served with potato gnocchi.

Braised pork shank with celery, carrots, and onions in a Barolo wine sauce. Served with starch and vegetable.

Braised pork shank with celery, carrots, and onions in a Barolo wine sauce. Served with starch and vegetable.

Braised with celery, carrots, and onions in a Barolo wine sauce. Served with starch and vegetable.

Grilled 14 oz. pork chop finished with a maple, honey, Pomeroy, and Dijon mustard demi-glaze with roasted potato and grilled vegetables. Served with starch and vegetable.

Grilled 12 oz. dry-aged sirloin steak served with roasted potatoes and grilled vegetables.

A traditional Italian meat sauce made with ground beef and pork, simmered in a tomato sauce over penne pasta.

Tomato gravy, the traditional long-simmering meat sauce. Served with braised pork, meatball, and sausage.

Tomato gravy, the traditional long-simmering meat sauce. Served with braised pork, meatball, and sausage.

Homemade meatball, Italian sausage, and pork simmered in our tomato sauce. Served over linguine.

Pasta stuffed with prosciutto, veal, pine nuts and spinach, finished with tomato sauce, bechamel, and melted cheese.

Roasted garlic and cheese tortellini with sauteed chicken in a cream and cheese sauce.

Sauteed chicken in a creamy vodka sauce with a touch of tomato. Served with penne pasta.

Wide-cut pasta with a San Marzano plum tomato, garlic, and basil sauce.

Chicken, sausage, broccoli rabe, and cannellini beans sauteed in olive oil, garlic, white wine, and chicken stock, tossed with penne pasta.

Chicken, shrimp, prosciutto, broccoli, and cannellini beans, sauteed with virgin olive oil, garlic, white wine, and Parmigiano tossed with penne pasta.

Pasta stuffed with lobster, shrimp, scallops, Parmesan, Romano, and ricotta topped with tomato, bechamel, and mozzarella.

Black and white striped ravioli stuffed with New England lobster and ricotta cheese in a saffron cream sauce.