Mussels cooked in a spicy tomato sauce.

Fried calamari, served with marinara and spicy aioli

Two crab cakes baked and served with roasted red pepper aioli.

Tortilla wrap. Filled with ground beef, potatoes, cheese, and spices.

Lump crab meat, spinach, and cheeses served with crostini.

Spinach and cream cheese stuffed mushroom caps over our tomato sauce.

Chef selected artisan cheese with nuts, fruit, and drizzled honey.

Fresh mozzarella, tomatoes, artichokes, and basil.

Jumbo shrimp served with cocktail sauce.

Served with jalapenos.

Tomatoes, kalamata olives, garlic, Parmesan, basil on ciabatta.

8 oz. meatballs with marinara.

8 oz sausage with marinara.

Diced onions, celery, cucumber, tomato, basil, bell peppers tossed with feta, olive oil, balsamic, and lemon juice.

Romaine lettuce, croutons, Parmesan, and Caesar dressing.

Hearts of palm, artichoke hearts, cherry tomatoes, olive oil, and lemon pulp.

Fresh mozzarella, tomatoes, oregano, basil, olive oil, and balsamic glaze.

Spring mix, carrots, cucumbers, tomatoes, and olives with creamy balsamic or lemon gorgonzola.

Gnocchi pasta with grilled chicken in a creamy pesto.

Shells with strips of steak, broccoli, in a creamy tomato sauce.

Jumbo shrimp, spinach, and mushroom risotto with a touch of pesto and lemon zest.

Layers of sliced eggplant, marinara, basil, and mozzarella, baked and served over spaghetti.

Layers of pasta, meat sauce, parmesan, and mozzarella baked and topped with meat sauce.

Lobster stuffed raviolis in a cream sauce with wild mushrooms, finished with white truffle oil.

Spaghetti with jumbo shrimp, jalapenos, cherry tomatoes in marinara sauce.

Tri-colored cheese tortellini with grilled chicken, corn, and peas in a cream sauce.

Shell pasta with sausage, tri-colored bell peppers, mushrooms, and mozzarella in our tomato sauce.

Penne noodles in a creamy vodka tomato sauce with ham.

Rigatoni noodles cooked in a creamy hearty meat sauce.

Chicken breast breaded and topped with mozzarella cooked in marinara over spaghetti.

Veal scallopini topped with prosciutto and mozzarella, cooked in a white wine butter sauce.

Boneless chicken breasts prepared in a lemon butter sauce with capers.

10 oz. salmon filet finished in a lemon butter sauce with capers.

Boneless chicken breasts cooked in a marsala wine sauce with wild mushrooms.

Specify preferred temperature. 8-10 oz. beef filet grilled and finished with a bourbon butter reduction and mixed wild mushrooms.

Specify preferred temperature. A 1/2 rack of lamb grilled, served with risotto and an aged balsamic vinegar reduction.