Domestic calamari and hot cherry peppers breaded and quick fried, served with our house meat sauce.
Our chef's selection of freshly cut cured meats, kalamata olives, artichoke hearts, pepperoni, grape tomatoes and fresh mozzarella; served over artisan greens.
Red, white or fra diavolo.
Our 4-cheese filled ravioli served with tomato basil cream sauce and house meat sauce for dipping.
Our freshly baked Italian bread topped with caramelized onion, sun dried tomatoes, diced pancetta bacon and asiago cheese.
Roasted portabella mushroom toasted with bleu and mozzarella cheese, caramelized onion and candied pecans; served over balsamic spring greens.
On balsamic spring greens with honey balsamic tartar sauce.
Fresh eggplant rolled with herbed ricotta cheese, roasted red peppers and fresh spinach over marinara with mozzarella cheese.
Fresh chopped baby romaine heart served with crispy croutons and shaved Parmesan cheese.
A thin-sliced marsala braised chicken breast served over a warm sautee of broccoli, mushroom, onion, sweet pepper, spinach and plum tomatoes, tossed with penne and finished with a touch of parmesan cheese.
Artisan greens tossed with chopped romaine, cucumber, roasted red peppers, sliced red onion, artichoke hearts and kalamata olives, then topped with sliced, seared petite tenderloin, dusted with shaved parmesan cheese and served with balsamic vinaigrette.
3-cheese ravioli topped with mozzarella cheese and marinara sauce.
Ribbons of fettuccine tossed in our unique three cheese and alfredo sauce.
Our signature lasagna stuffed with herbed ricotta cheese, ground beef, sweet Italian sausage, chopped egg, mozzarella cheese and our house meat sauce.
Tender veal cutlet quick fried and topped with house meat sauce and mozzarella cheese.
Tender cutlet topped with sliced plum tomato, prosciutto and mozzarella cheese: Served with sage and marsala wine sauce with mushrooms and a touch of red sauce.
Our classic Italian combination of fresh veal, sausage, sweet peppersand fresh basil, steeped in marsala wine and seasoned perfectly.
Tender veal cutlet dredged in our house crumbs and pan-fried, then topped with sliced portabella mushrooms, caramelized onion and Asiago cheese.
Tender cutlets of veal rolled with prosciutto, Romano cheese and spinach greens, then sautèed in marsala wine with mushrooms and seasonings, finished with a touch of red sauce.
Tender chicken cutlet topped with mozzarella cheese and meat sauce.
A breaded chicken cutlet served over linguini and topped with a sautee of mushrooms, capers, plum tomatoes, fresh basil, lemon and white wine.
A breaded chicken cutlet served over linguini and topped with a sautee of mushrooms, capers, plum tomatoes, fresh basil, lemon and white wine.
Tender pieces of chicken sauteed with broccoli florets in white wine and garlic sauce with herbs and spices; served over penne pasta with fresh basil and diced plum tomatoes.
Tender pieces of chicken sauteed with broccoli florets in white wine and garlic sauce with herbs and spice: Served over penne pasta with fresh basil and diced plum tomatoes.
Tender chicken sauteed with mushrooms, garlic and spices in marsala wine with a touch of our house meat sauce.
Tender chicken breast sautéed with a rainbow of fresh vegetables in marsala wine with spices, finished with our house meat sauce.
Tender cubes of chicken crusted in our house crumbs, tossed with cheese tortellini, sauteed spinach greens, sun dried tomatoes and pesto sauce.
Tender cubes of chicken crusted in our house crumbs, tossed with cheese tortellini, sauteed spinach greens, sun dried tomatoes and pesto sauce.
Pan-fried chicken cutlet topped with artichoke hearts, mushrooms, plum tomatoes and lobster meat tossed in fresh basil-lemon cream sauce.
Tender chicken cutlet pan fried and topped with caramelized onion, artichoke hearts, spinach greens and Asiago cheese: Garnished with our house meat sauce.
Fresh lobster meat, large shrimp and scallops tossed in alfredo sauce over fettuccine.
Our classic preparation of a rich blend of top hat clams in the shell and whole baby clams seasoned to taste and served over linguini with either red or white sauce.
Tender calamari sauteed with capers, sun-dried tomatoes, black olives, spinach greens and fresh basil: Finished over linguini noodles with spicy fra diavolo sauce.
Fresh Atlantic haddock dredged in seasoned crumbs and pan-fried: Topped with crab stuffing and served over angel hair tossed with broccoli and plum tomatoes in fresh basil lemon cream sauce: Topped with crispy spinach greens.
Our famous seafood mac 'n cheese: Fresh sea scallops, shrimp, lobster meat and haddock tossed in parmesan supreme sauce with sweet peas, plum tomatoes and elbow macaroni: Topped with seasoned crumbs.
Large shrimp sauteed with fresh basil, artichoke hearts, capers, black olives and white wine finished with a lightly spicy fra diavolo sauce over linguine.
Large shrimp prepared with herbs and spices in ronaldo's hot and spicy marinara sauce: Served over linguini.
Shrimp sauteed in garlic butter, white wine and fresh squeezed lemon, seasoned to perfection and served on a bed of angel hair pasta.
Shrimp sauteed in garlic butter, white wine and fresh squeezed lemon, seasoned to perfection and served on a bed of angel hair pasta.
Domestic shrimp and chicken breast sauteed with fresh basil, spinach greens and roma tomatoes finished in a tomato cream sauce and served over linguine noodles.
Domestic shrimp sauteed with garlic, fresh basil, spinach greens and roma tomatoes finished in a tomato cream sauce and served over linguine noodles.
Garden-fresh eggplant over penne pasta with mozzarella cheese and marinara sauce.
Eggplant, chicken and veal Parmigiana served over penne pasta with our meat sauce.
Cheese ravioli, veal, sausage, meatballand chicken with meat sauce and mozzarella cheese.
Blended veal, pork and beef with sweet peppers and herbs, rolled around a layer of sliced prosciutto and mozzarella cheese, then topped with our homemade gravy and baked: Served over fettuccine.
A 12-ounce sirloin seasoned and grilled to your liking, served with forestiere (mushroom sauce) or pizzaiola (fresh sauteed vegetable red sauce).
Chicken rolled with prosciutto, spinach greens and romano and mozzarella cheeses: Served sliced over penne with fresh basil tomato cream sauce.
Chicken breast sauteed with basil, sweet peppers, sweet Italian sausage, red onion and marsala wine; finished with mozzarella cheese and marsala wine demi-glaze.