Tony's picks. Home-made soup consisting of risotto, pulled chicken, spinach, carrots, celery and onions in a chicken broth, touch of marinara.

Tony's picks. Home-made egg crepe stuffed with ground veal and vegetables, served on a bed of tomato meat sauce, finished with bechamel cream.

Breaded meat filled ravioli, toasted, served with home-made tomato meat sauce.

Lightly floured squid, pan fried, served with Tony's home-made marinara.

Squid sauteed in a spicy marinara with capers and olives, touch of white wine.

Jumbo shrimp sauteed in a spicy marinara with basil, touch of sherry.

Breaded artichoke hearts, pan fried, served with drawn butter.

Crostinis topped with tomato, sweet basil, garlic and olive oil relish, broiled with mozzarella.

Tony's picks. Lightly breaded with a hint of oregano, cooked in olive oil, baked in Tony's home-made marinara, broiled with mozzarella.

Tony's picks. Thinly sliced and grilled eggplant rolled with blend of spinach and ricotta, baked in Tony's home-made marinara, broiled with mozzarella.

Tony's picks. House blend of crabmeat and vegetables, lightly breaded and pan fried, served in Tony's home-made aioli.

Home-made soup consisting of meat filled noodles, carrots, celery and onions in a vegetable broth, touch of marinara.

Veal scallopinis sauteed with artichoke hearts and mushrooms, finished in a cream sauce, touch of white wine.

Lightly breaded, broiled with lemon, butter, garlic and bay leaves.

Tony's picks. Medallions of beef tenderloin, char-broiled and served over spinach in a cognac cream sauce with shallots.

9 oz. cut, char-broiled, finished in a reduced white wine filet sauce.

9 oz. cut, breaded and char-broiled, topped with mozzarella, finished in a reduced white wine filet sauce with mushrooms.

9 oz. cut, breaded and stuffed with Italian ham, mozzarella and mushrooms, char-broiled and finished in a reduced white wine filet sauce.

Mixed greens with red onion, carrots and Parmesan, tossed in our home-made vinaigrette dressing.

Sliced tomatoes with anchovies and red onions, in our home-made vinaigrette dressing.

Sliced tomatoes topped with mozzarella Buffalo cheese and touch of sweet basil, in our home-made vinaigrette dressing.

Mixed greens and Parmesan tossed in our home-made Caesar dressing with croutons.

Cavatelli with broccoli and mushrooms, served in a cream sauce.

Cavatelli with broccoli, tomato, mushrooms and peas, served in a vegetable broth.

Meat filled ravioli served in Tony's home-made meat sauce.

Linguini with fennel, sardines, raisins, onion, pine seed, olive oil and marinara, finished with roasted bread crumbs.

Linguini in a cream sauce with Italian ham, tossed egg and Parmesan.

Penne in a spicy marinara with capers and Kalamata olives.

Tony's picks. Cappellini with sauteed Italian ham and onion, served in Tony's home-made marinara, touch of white wine.

Linguini with meatballs served in Tony's home-made tomato meat sauce.

Tony's picks. Meat filled noodles in a cream sauce with Italian ham, peas and mushrooms, touch of sherry.

Bowtie pasta in a cream sauce with fresh salmon and Parmesan.

Fettuccine in a cream sauce with shrimp, mushrooms and Parmesan.

Linguini in marinara with squid, capers and Kalamata olives, touch of white wine.

Penne in a cream sauce with pine nuts and Gorgonzola.

Shrimp and clams sauteed with mushrooms and tomatoes served in a seafood broth, touch of white wine.

Shrimp and clams sauteed with mushrooms and tomatoes served in a seafood broth, touch of white wine.

Saffron infused risotto with chicken, asparagus, garlic, mushrooms and tomatoes in a chicken broth, touch of red pepper.

Cappellini with bay scallops and mushrooms, served in a marinara cream sauce.

Tony's picks. Shrimp, crab and clam stuffed noodles served in a light white wine and marinara sauce with garlic and diced bay scallops.

Shrimp and clams sauteed with mushrooms and tomatoes served in a seafood broth, touch of white wine.

Breasts of chicken served in a white wine lemon butter sauce.

Breasts of chicken sauteed with bell peppers, mushrooms, anions and tomatoes, served in a Marsala wine sauce.

Breasts of chicken breaded and topped with eggplant, baked in tony's home-made marinara and broiled with mozzarella.

Tony's picks. Breasts of chicken breaded and grilled with prosciutto, broiled with mozzarella, finished in a white wine sauce, touch of sage.

Tony's picks. Breasts of chicken served over spinach in a cognac cream sauce.

Breasts of chicken sauteed with bell peppers, mushrooms, onion, garlic, tomatoes, Kalamata olives and capers, served in a burgundy wine sauce with marinara sauce.

Tony's picks. Breasts of chicken stuffed with broccoli and provel, breaded and grilled, served in a peppercorn cream sauce with broccoli.

Veal scallopinis breaded served with a squeeze of lemon, touch of Parmesan.

Veal scallopinis served in a white wine lemon butter sauce.

Veal scallopinis sauteed with bell peppers, mushrooms, onion and tomatoes, served in a Marsala wine sauce.

Veal scallopinis breaded and topped with eggplant, baked in Tony's home-made marinara and broiled with mozzarella.

Tony's picks. Veal scallopinis sauteed with prosciutto, broiled with mozzarella, finished in a white wine sauce, touch of sage.

Tony's picks. Veal scallopinis stuffed with prosciutto and mozzarella, breaded and broiled with onion and bay leaves, served in a white wine sauce with red onion, mushrooms and peas.

Veal scallopinis sauteed with artichoke hearts and mushrooms, finished in a cream sauce, touch of white wine.

Tony's picks. Medallions of beef tenderloin, char-broiled and served over spinach in a cognac cream sauce with shallots.

9 oz. cut, char-broiled, finished in a reduced white wine filet sauce.

9 oz. cut, breaded and char-broiled, topped with mozzarella, finished in a reduced white wine filet sauce with mushrooms.

9 oz. cut, breaded and stuffed with Italian ham, mozzarella and mushrooms, char-broiled and finished in a reduced white wine filet sauce.

Lightly breaded, broiled with lemon, butter, garlic and bay leaves.

Tony's picks. Lightly breaded, broiled with lemon, butter, garlic and bay leaves.

Seared in olive oil and finished in a cognac cream sauce with mushrooms and shallots.

Maine tail, lightly breaded, broiled with lemon, butter, garlic and bay leaves.

Tony's picks. Maine tail, poached in white wine, finished in a cognac cream sauce with mushrooms and shallots.

Tony's picks. 3 home-made egg crepes stuffed with ground veal and vegetables, served over a bed of tomato meat sauce and finished with bechamel cream.

Tony's picks. 2 large home-made egg crepes stuffed with ground chicken, vegetables and spinach, baked in a marinara cream sauce, touch of basil pesto.

Tony's picks. 2 large home-made egg crepes stuffed with shrimp, scallops and crab meat, baked in a marinara cream sauce, touch of roasted red pepper sauce.