Fried calamari, sweet sausage, balsamic reductionand choice of: hot or sweet peppers.

House made fresh mozzarella, nj beefsteak tomatoes, chopped calamata olives, fresh basil.

Grilled spanish octopus, crispy paprika potatoes, garlic and oil with fresh parsley.

PEI mussels poached in white wine and fresh marinara sauce.

Imported puglian burrata, prosciutto di parma, fresh figs, and thyme roasted plum tomatoes.

Little necks steamed in white wine, shallots, and garlic with fresh herbs.

Nonna's famous meatballs served with seasoned whipped ricotta, crostini, and fresh basil.

NJ mixed greens, strawberries, golden raisins, goat cheeseand pine nuts champaign vinaigrette.

Red and yellow cherry tomatoes, red onions, basil, baby spinach, fetaand parmigiana cheese. Sherry vinaigrette.

Arugula, fresh mozzarella, toasted walnuts, mandarins, cranberriesand raspberry vinaigrette.

Romaine hearts, shaved pecorino and asiago, garlic croutons, and house made dressing.

Slow braised pork ragu with hand made fusilli pasta topped with whipped ricotta.

Sauteed shrimp and scallops, baby peas, cognac-mascarpone cream sauce.

Filetto di pomodoro tomatoes and garlic sauteed in extra virgin olive oil and fresh basil.

Roasted pear and cheese filled purses, gorgonzola cream sauceand toasted walnuts.

Clams, mussels, calamari, shrimpand baby scallops in our cioppino sauce over house made tagliolini.

Pulled short rib, cremini mushrooms, asparagus, roasted tomatoes, and brown demi sauce.

Bone-in organic chicken breast sauteed with sausage, onions, vinegar peppers, mushrooms, potatoesand fresh herbs marsala demi-glace.

French cut organic chicken breast marinated in lemon, roasted garlicand rosemary with roasted potatoes. Served with lemon wine sauce.

Panko crusted chicken breast topped with fresh mozzarella cheese and strega chop salad. Balsamic glaze.

Oreganata panko and herb crusted seabass with lemon herb-butter sauce.

Shrimp, clams, calamariand seabass. Tomato brodetto.

Pan roasted filet, frilled asparagus and a fennel pollen infused chardonnay-lemon sauce.

Lobster, crab, shrimp, bay scallopsand sweet peas.

6 hour slow cooked 12 Ounces grass-fed beef rib served with grana-padano risotto.

14oz berkshire chop stuffed with fontina and prosciutto. Marsala demi-glace and sage butter gnocchi.

Pan roasted 10 Ounces Angus steak, roasted cremini mushrooms, red wine demiand potato croquettes.

Pan roasted 16oz rib chop with sliced fennel sausage and cherry peppers in a balsamic reduction served over sauteed escarole parmigiano.

With homemade cavatelli.

Pan seared panko crusted veal scallopini topped with arugula, cherry tomatoand goat cheese salad. Lemon wine vinaigrette.

Smoked gouda, irish cheddar and bechamel topped with toasted panko.

Parsley, parmigiano and white truffle oil.