Prosciutto and roasted peppers.
Garlic anchovy sauce.
Pan seared with a peppercorn crust and a marinated cucumber and onion garnish.
Crisp romaine hearts, croutons and imported Parmigiana-Reggiano.
Served with chopped asparagus and goat cheese.
Tomatoes, red onion and bleu cheese.
Arrugala, radicchio, Belgian endive and signature Italian dressing.
Hard boiled egg, bacon and mushroom.
Fresh plum tomato, garlic, capers, olives, olive oil and anchovy.
Peas and prosciutto.
Broccoli rabe and sausage.
Toasted walnuts.
In a bechamel sauce.
Italian hot peppers and shitake mushrooms.
Mushroom risotto.
NY strip.
Roasted vegetables and mint jelly.
Shitake mushroom, roasted peppers and roasted garlic.
Roasted garlic butter.
Caramelized onions and crispy bacon.
Filet mignon and lobster tail.
Broiled, blackend, or seared with garlic and olive oil.
Broiled, francese, scampi, marinara, or fra diavolo.
Lobster tail, clams, scallops, shrimp and flounder.
Broccoli rabe, olive oil and lemon.
Broiled, francese, scampi, marinara, or fra diavolo.
Sauteed, garlic, olive oil, clams and fresh marinara.
Lemon, olive oil and spinach.
Escarole, garlic and lemon.
Diced fresh tomato, red onion, garlic and kalamata olives.
Eggplant, prosciutto and Mozzarella.
Lightly floured, white wine and spinach.
Pan seared topped with hot and sweet peppers.
Francese, marsala, or Parmigiana.
1-2 chicken on the bone.
Veal chop pounded thin and tender.
Pan seared topped with hot and sweet peppers.
On the bone, vinegar peppers, sausage and mushroom.
Prosciutto and light brown sauce.
Saute.
Sauteed or Parmigiana.
Saute.
Saute.
Saute.