Parma prosciutto, sopressata, mozzarella, auricchio provolone, and seasonal grilled vegetables.
Calamari stuffed with baby shrimp, crabmeat, sweet red onions and wild mushrooms finished in a light red sauce.
Stuffed red pepper with sausage, pine nuts and white raisins finished in a light tomato sauce.
Homemade fresh mozzarella, tomato and fresh basil.
Homemade meatballs in plum tomato sauce.
Tomatoes, boiled potatoes, cucumbers, green peppers, and celery with EVOO.
Mixed green salad with balsamic vinaigrette.
Spaghetti with gaeta olives, imported capers and basil in a fresh tomato sauce.
Fresh lobster ravioli in a lobster mascarpone cream sauce.
Potato dumplings in a plum tomato sauce with homemade mozzarella and basil.
Fettuccine pasta in a hearty meat sauce.
Spaghetti with sautéed Canadian bacon, organic eggs in mascarpone cream sauce and parmigiano reggiano.
Homemade ravioli stuffed with eggplant and pecorino cheese in a light red cream sauce.
Fusilli pasta with homemade sausage and broccoli di rapi sauteed with extra virgin olive oil and garlic.
Penne pasta tossed with eggplant, fresh mozzarella, parmigiano, basil in a light tomato sauce.
Imported arborio rice with crab meat, baby shrimp, porcini, in light tomato sauce with mascarpone.
Penne pasta tossed with cooked prosciutto, peas, mushrooms, and onions in a light tomato sauce finished with mascarpone cheese.
Imported arborio rice with sautéed chicken, wild and porcini mushrooms with touch of mascarpone cream sauce.
Native little neck clams prepared with your choice of cherry tomato or garlic and olive oil sauce.
Fresh clams, mussels, shrimp, and calamari sautéed in light plum tomato sauce.
Rigatoni tossed together with lamb ragu in San Marzano tomato sauce.
Spaghetti with homemade sausage and meatballs in a tomato ragu sauce.
Veal stuffed with prosciutto and fontina cheese finished in a wild mushroom marsala wine sauce.
Provini veal cutlet with eggplant parmigiano topped with provolone cheese and topped with tomato sauce.
Braised rolled beef, stuffed with parsley, pecorino, and parmigiano cheese, served with tomato sauce and rigatoni pasta.
Breaded, pan fried provini veal cutlet served with mixed greens and fresh lemon.
Pan fried pork chops with vinegar peppers and potatoes.
Breast of chicken stuffed with parma prosciutto, spinach, fontina cheese, and spices topped with a walnut mascarpone sauce.
Chicken breast topped with prosciutto and fontina cheese finished with fresh sage and madeira wine sauce.