Mixed greens with tomato, cucumber, avocado, red onion, goat cheese in balsamic vinaigrette dressing.
Diced fresh tomatoes, cucumbers and feta cheese with extra virgin olive oil.
Served with our homemade Caesar dressing.
Parma prosciutto, sopressata, fresh mozzarella, auricchio provolone, roasted red peppers and grilled seasonal vegetable.
Sausage meat stuffed roasted portobello cap topped with smoked mozzarella cheese.
Sauteed native calamari with gaeta olives, capers and touch of fresh tomato sauce.
Mix of sauteed black tiger shrimp and broccoli di rapi in light garlic and oil served over crostini.
Homemade fresh mozzarella, tomato, basil and extra virgin olive oil.
Homemade meatballs in plum tomato sauce.
Pan seared scallops served with imported artichoke hearts, grilled asparagus and aged balsamic vinegar reduction.
Pear and mascarpone cheese filled pasta served in Marsala cream sauce with prosciutto and wild mushrooms.
Rigatoni in our homemade bolognese (meat) sauce.
Fusilli with homemade sweet sausage and broccoli di rapi sauteed with extra virgin olive oil and garlic.
Penne pasta tossed with eggplant, fresh mozzarella, Parmigiano and basil in light tomato sauce.
Fresh lobster ravioli in a tomato lobster mascarpone cream sauce.
Homemade rolled pasta stuffed with baby spinach, ricotta, parma prosciutto and Parmigiano in mascarpone pink sauce.
Fresh clams, mussels, shrimp and calamari sauteed in light plum tomato sauce over spaghetti .
Sauteed parma cotto (ham), wild mushrooms, peas and white onions prepared in tomato and mascarpone pink sauce.
Spaghetti with sauteed Canadian bacon, organic eggs in mascarpone cream sauce and Parmigiano Regiano.
Spaghetti pasta with sauteed gaeta olives, Sicilian capers, garlic and basil finished in San Marzano tomato sauce.
Braised beef short rib ravioli prepared in a port wine mascarpone cream sauce with caramelized onions and wild mushrooms.
Pan fried chicken cutlet finished in a tomato sauce, topped with fontina cheese and served with penne pasta.
Pan fried chicken cutlet finished in a tomato sauce, topped with fontina cheese and served with penne pasta.
Chicken breast topped with prosciutto and fontina cheese finished with fresh sage and Marsala wine sauce.
Chicken breast topped with prosciutto and fontina cheese finished with fresh sage and Marsala wine sauce.
Scallops, shrimp, little neck clams, mussels and calamari sauteed in a tomato sauce and served with crostini.
Breaded and pan fried provimi veal cutlet served with mixed green salad.
12 oz. grilled NY sirloin topped with parsley, garlic and extra virgin olive oil.
12 oz. black Angus tenderloin topped with wild mushrooms and barolo wine demi-glaze.
Pan fried pork chops with vinegar peppers and pan fried potatoes.
Veal medallions sauteed with sun-dried tomatoes, pignoli nuts, raisins finished in Madeira wine sauce.
Rolled veal cutlet with prosciutto and fontina cheese finished in Marsala and wild mushroom demi-glaze.