Ditalini pasta and cannellini beans, pancetta prepared our special way.
Fresh spring mix, cherry tomatoes, red onions, and cucumbers tossed in Italian house vinaigrette.
Romaine lettuce tossed in homemade Caesar dressing with croutons and shaved Parmigiano cheese.
Baby arugula, tomatoes, fresh mozzarella, red onion, pine nuts, prosciutto, balsamic glaze, and extra virgin olive oil.
Rigatoni pasta with our homemade traditional Italian meat sauce.
Baby clams sauteed with garlic, olive oil, Italian parsley, served in a white or red sauce over Linguini.
Penne in delicate pink vodka sauce, prosciutto, fresh mozzarella, and cream. Add chicken and shrimp for an additional charge.
Fettuccine pasta in a basil pesto cream sauce with grape tomatoes, artichoke hearts topped with imported burrata cheese.
Fettuccini pasta with sauteed onions, peas, shiitake mushrooms, prosciutto, shrimp, sautéed in a tomato sauce finished with a touch of cream and Parmigiano cheese.
Sauteed with roasted fennel, seared scallops in an anisette pistachio cream sauce.
Gnocchi made with select potato, ricotta, flour, fresh herbs, with a sauce of garlic, fresh plum tomatoes, basil, and wilted arugula.
Little ear-shaped pasta with sauteed broccoli rabe, cherry tomatoes, provolone sausage, and shrimp in a garlic, olive oil, white wine sauce.
Jumbo gulf shrimp sauteed with lemon, garlic, herbs, and white wine, served over Parmigiano risotto.
Pan-seared jumbo u-10 local day boat scallops with sweet corn coulis served over butternut squash mashed potatoes and finished with crisp crumbled pancetta.
Sauteed New Zealand mussels, scallops, shrimp, and clams, sautéed with garlic, extra virgin olive oil, fresh tomatoes, basil, and white wine served over linguini.
Risotto with gulf shrimp, calamari, scallops, mussels, and clams finished with a touch of fresh tomato and cream.
Pan-seared jumbo lump crab cakes served with mashed potatoes and grilled asparagus, topped with citrus mango chutney.
Lobster tail, shrimp, scallops, fresh fish, calamari, mussels and clams poached in alight clam and tomato broth over linguine.
Fresh Mediterranean sea bass filet pan-seared, served with a lemon and thyme risotto, and sauteed spinach finished with fresh herbs, extra virgin olive oil, lemon garlic sauce.
Pistachio encrusted Chilean Sea Bass served over wild mushrooms risotto, sauteed spinach, and white truffle butter.
Organic Scottish salmon, stuffed and broiled with jumbo lump crabmeat and breadcrumbs finished in champagne, blush tomato cream sauce served with sauteed spinach and roasted potatoes.
Jumbo Shrimp egg battered pan-fried and finished with a lemon, butter and white wine sauce served over linguini.