A blend of ground meats, often including beef and pork, seasoned with herbs and parmesan, simmered in a rich tomato sauce

Lightly fried risotto rice balls stuffed with mozzarella and topped with Truffle mushroom sauce and Parmigiano

Tossed with blueberries, red onion, almonds, balsamic and Asiago cheese

Crostini coated with fig jam, Prosciutto, and brie cheese. Finished in the oven

Romaine lettuce tossed with croutons and anchovies in a classic Caesar dressing

Tempura battered calamari and spicy peppers. Lightly fried and served with a roasted red pepper aioli

Sliced and breaded eggplant stuffed with Ricotta and Asiago Cheeses. Lightly fried and topped with pomodoro sauce and Parmigiano

Topped with sliced orange and fried goat cheese

Mesclun greens tossed with cucumber, dried cranberries, red onion, Maytag blue cheese and apple/cranberry cider vinaigrette

Tomatoes stacked with mozzarella burrata and basil. Topped with reduced balsamic vinegar

Our signature Rhode Island mussels in a light broth of lemon, cherry tomatoes, white wine, butter, and capers

Tossed with braised lamb, red onion, carrot, celery, red wine sauce and shaved Parmigiano

Classic tomato creamy sauce with chicken

Potato dumplings tossed with seasonal wild mushrooms, butter, Truffle oil and finished with shaved Parmigiano

Sheets of lasagna layered with braised sirloin, Ricotta, Mozzarella, Parmiggiano and tomato sauce

This homemade Indian- Italian fusion ravioli is stuffed with ricotta cheese, English peas, and ginger then coated in a spicy tomato cream sauce. Finished with a curry leaf pesto

Served with sausage and broccoli rabe. Topped with shaved Parmigiano

Tossed in a creamy lemon sauce with sautéed shrimp and English peas

Tossed in a slow cooked sauce of tomatoes, ground sirloin and red wine

Tossed with white wine and Manella clams

Tossed with calamari and mussels in a spicy red sauce. Served with shrimp

4-cheese tortellini with panna proscioutto and English peas in a creamy sauce. Topped with Parmigiano.

Stuffed with ham and Provolone cheese, breaded and roasted. Served with roasted potatoes and roasted peppers. Finished with white wine & lemon creamy sauce

Grilled and served with potato cake and sautéed spinach. Finished with Chianti wine sauce

Panko crusted boneless chicken breast topped with a plum tomato sauce and melted mozzarella di Bufala. Served with a side of rigatoni pomodoro

Gluten Free Panko crusted boneless chicken breast topped with a plum tomato sauce and melted mozzarella di Bufala. Served with a side of gluten free penne.

Served with roasted potatoes and sauteed asparagus.

14oz succulent steak, grilled and served with roasted potatoes and broccoli. Finished with Porcini butter

Mini boneless half Belle Evan chicken served with roasted potatoes and asparagus. Finished with lemon, rosemary and white wine sauce

Grilled and served with potato cake and spinach. Finished with lemon & rosemary butter sauce

Slowly simmered with shrimp, clams, cherry tomatoes and English peas.

8oz, Grilled and served with broccoli and roasted peppers. Finished with a pistachio creamy sauce

Grilled and served with roasted potatoes and asparagus. Finished with a Marsala wine sauce

Pan seared veal cutlet pounded with layers of sage and Prosciutto. Served with asparagus and roasted potatoes in a white wine butter sauce

Served with asparagus and roasted potatoes in a buttery lemon sauce.

Meatballs prepared with a blend of meats, breadcrumbs, and Italian herbs, simmered in a classic marinara sauce

Flourless chocolate cake made with rich cocoa and almond flour, typically featuring layers of chocolate mousse and a smooth chocolate ganache

With strawberry coulis