Roasted red pepper, golden raisin and mozzarella.

Goat cheese and caramelized onions.

Stuffed with bolognese.

White wine and hot pepper sauce.

White wine and garlic, tomato and broccoli rabe.

Served in a garlic white wine sauce with red pepper flakes served over sauteed spinach.

Served with a garlic white wine sauce.

Topped with fresh mozzarella, tomato and basil bruschetta drizzled with balsamic reduction and olive oil.

Dried cherries, candied walnuts, Gorgonzola with honey lemon vinaigrette.

Served with honey lemon vinaigrette.

Tomato, basil, house-made fresh mozzarella with balsamic reduction.

Red roasted peppers, basil, house-made fresh mozzarella with balsamic reduction.

Served with champagne shallot vinaigrette.

Served with cherry tomatoes with balsamic vinaigrette

Served with a citrus vinaigrette.

Add toppings for an additional charge.

Ground beef, pork and veal slowly stewed with tomatoes, cream and Parmesan cheese.

Choice of white wine or tomato sauce.

Sauteed mushrooms and shallot sauce tossed with Tagliatelle pasta and drizzled with white truffle oil.

Tagliatelle pasta tossed with mascarpone cheese, lemon zest, and cherry tomatoes, toped with arugula.

Rendered pancetta, Parmesan cheese, egg yoke and mascarpone cheese.

Sausage, squash, spinach, onion, garlic tossed with penne pasta, tomato sauce, topped with mozzarella cheese and baked.

Served with grilled chicken, mushrooms, and onions in a pesto marinara sauce.

Served with grilled shrimp, artichoke hearts and mushrooms in a pink cream sauce.

Served with mushrooms, onions, sundried tomatoes, artichoke hearts and a sherry wine sauce; served with rice pilaf and asparagus.

Served with, broccoli rabe, roasted red peppers and a garlic and oil sauce.

Served with a white wine Gorgonzola cream sauce; served with rice pilaf and spinach.

Served with shallots, mushrooms, green peas and a vodka cream sauce.

Sauteed chicken breast with sage, white wine, lemon and butter. Served with rice pilaf and sauteed spinach.

Served with cherry tomatoes, broccoli rabe and capers. Served over linguine.

Served over white navy beans and rendered pancetta with broccoli rabe.

Served with a lemon butter Dijon sauce, rice pilaf and sauteed spinach.

Shrimp, clams, mussels, calamari and pollok in a garlic white wine tomato sauce served with garlic toast.

Fried chicken breast topped with Parmigiano-Reggiano served over buttered noodles and a tomato fagoli sauce.

Sauteed chicken breast topped with portobello mushrooms, roasted red peppers and fresh mozzarella in a light cream sauce over linguini.

Grilled bone-in pork chop with a red wine shallot sauce, hand-cut french fries and sauteed green beans.

Served with mushrooms, onions and hot peppers in a demi glass sauce with roasted potatoes.

Tender braised pork served with crispy polenta and sauteed green beans.

Grilled 18 oz. Angus bone-in ribeye. Topped with garlic herb butter, served with hand-cut french fries and sauteed green beans.

In a Gorgonzola cream sauce with roasted potatoes and broccoli.

Sliced Angus beef tenderloin, served over ripe tomatoes and baby arugula with shaved Asiago cheese and crispy polenta.

Topped with fresh mozzarella, roasted red peppers, and artichoke hearts in a light tomato cream sauce served over linguini.

Veal cutlet lightly breaded and served with melted fresh mozzarella and marinara sauce over pasta.

Eggplant stuffed with ricotta cheese and spinach. Baked with marinara and topped with mozzarella cheese served with sauteed vegetables.

Sauteed chicken breast with hot sausage, onions, peppers, mushrooms and potatoes in a brown sauce.

Grilled seasoned shrimp served with a spicy hot red pepper marinara sauce over linguini.

Served with, broccoli rabe, roasted red peppers and a garlic and oil sauce.

Served with, broccoli rabe, roasted red peppers and a garlic and oil sauce.