Creamy mozzarella, parma prosciutto, roasted red peppers and crostini drizzled with olive oil and balsamic reduction.
Egg-battered eggplant stewed with ricotta and spinach topped with mozzarella and served in tomato sauce.
Gluten-free. Baked polenta topped with fontina cheese, sautéed sausage, and red roasted peppers.
PEI mussels sautéed with fresh tomato seafood broth or white wine and garlic.
Crispy fried calamari tossed with arugula, cherry tomato and hot banana peppers. Drizzled with a garlic aioli.
Sirloin steak and cheese in a crispy egg roll served with spicy dipping sauce.
Breaded eggplant layered with fresh basil, mozzarella and tomato sauce served in a homemade pesto cream.
Served with plum tomato sauce and fresh ricotta.
Risotto cakes lled with bolognese sauce and mozzarella, breaded, and served with plum tomato sauce.
Oven roasted red and golden beets, arugula, feta, and toasted pine nuts. White balsamic dressing.
Classic caesar salad with homemade dressing.
Vine ripe tomatoes, fresh mozzarella, basil and extra virgin olive oil garnished with arugula.
Romaine lettuce, plum tomato, red onion, extra virgin olive oil and aged balsamic vinegar.
Topped with roasted peppers, shaved Parmigiana- reggiano, extra virgin olive oil and white balsamic dressing.
Baby greens, pears, gorgonzola, and walnuts topped with crispy prosciutto and white balsamic dressing.
Our own tomato sauce topped with mozzarella.
Grilled pizza topped with figs, prosciutto, arugula and fresh mozzarella. Drizzled with balsamic reduction.
Fresh plum tomato, mozzarella and basil.
Jumbo shrimp sautéed with garlic, parsley, and lemon in white wine sauce tossed with fresh linguini.
Ricotta cheese ravioli served with tomato sauce.
Butternut squash ravioli with roasted pignoli and golden raisins in a brown butter sage sauce with a touch of marsala wine.
Spaghetti and meatballs served with tomato sauce.
Cheese tortolloni tossed with sautéed chicken, prosciutto, fresh peas, and mushrooms in an alfredo sauce.
Fresh pasta tossed with shrimp, basil pesto cream and cherry tomato.
Littlenecks sautéed with EVOO, parsley, garlic, and white wine over fresh linguini with red or white sauce.
Gnocchi with fresh tomato sauce and nished with fresh mozzarella.
Spaghetti with panchetta, peas, Romano cheese, egg and cream.
Fresh pappardelle tossed with classic meat sauce.
Gluten-free. Marinated grilled semi-boneless cornish hen served with sautéed spinach and crispy polenta. Finished with a caper berry lemon sauce.
Breaded veal cutlets stuffed with prosciutto and mozzarella nished in a madeira wine mushroom sauce topped with sautéed baby spinach.
Center cut, breaded, and pan fried, topped with a salad of arugula, cherry tomatoes, red onion, English cucumbers and Parmesan reggiana.
Gluten-free. Pan-seared Atlantic salmon encrusted with roasted pistachio served with risotto primavera and a lemon sauce.
Gluten-free. Grilled lollipop lamb chops seasoned with fresh herbs served with grilled vegetables.
Gluten-free. Grilled salmon served on baby eld greens with grilled zucchini, summer squash and asparagus nished with a balsamic reduction.
Sautéed chicken or veal topped with fresh sage, parma prosciutto, and melted fresh mozzarella in a chardonnay wine sauce. Served with roasted potatoes.
Chef's choice of fish, scallops, mussels, shrimp and calamari in a spicy tomato sauce served with toasted foccacia.
Veal and shrimp served with sautéed spinach and roasted potatoes nished with a scampi sauce.
Sautéed chicken breast topped with fresh mozzarella nished with a fresh tomato basil sauce. Served with roasted potato.
With a lemon caper chardonnay sauce, grilled asparagus and roasted potato.
Sautéed with mushrooms and prosciutto in sweet marsala wine sauce. Served with roasted potatoes. Veal.
Served with broccoli rabe and fries dusted with Parmesan and rosemary. Finished with a gorgonzola aioli and agro-dolce tomato relish.
Beef rolled with prosciutto and fresh herbs slowly braised. Served over spinach and Parmesan risotto.
Egg-battered chicken breast sautéed with mushrooms, white wine, and lemon sauce. Served with broccoli rabe.
Tender chicken or veal cutlets topped with a plum tomato sauce and melted mozzarella over penne. Chicken.
With Parmesan and rosemary.