Sauteed wild mushrooms in black truffle oil and white wine sauce.

Baked eggplant rolled with fresh ricotta cheese and spinach in light tomato sauce.

Little neck clams in white wine or tomato sauce.

Served with spicy tomato sauce.

Steamed mussels in a light tomato sauce.

Prosciutto di parma, salami, assorted cheeses and olives.

Prosciutto, mascarpone and provolone cheese in balsamic reduction.

Romaine lettuce and garlic croutons in house dressing.

Organic mixed greens, pears and Gorgonzola cheese in balsamic dressing.

Baby arugula, Parmesan cheese and toasted walnuts in lemon extra virgin olive oil dressing.

Belgian endive, radicchio and arugula in citrus vinaigrette.

Roasted beets with spinach, goat cheese, toasted walnuts and orange segments in sherry vinaigrette.

Burrata cheese, prosciutto di parma and baby arugula.

Imported buffalo mozzarella served with Roma tomatoes and roasted peppers.

Served with cherry tomatoes, spinach and Parmigiana cheese in balsamic vinaigrette.

Onion soup.

Penne with prosciutto in a vodka sauce.

Tube pasta served with fresh tomatoes, roasted eggplant and soft ricotta.

Homemade spinach gnocchi in a pomodoro sauce.

Served with spring vegetables in a garlic white wine sauce.

Arborio rice with Parmesan, Fontina, Swiss and pecorino cheese.

Dry porcini mushrooms and baby spinach in light truffle sauce.

Tossed with sweet Italian sausage, sun-dried tomatoes and baby spinach.

Homemade wild mushroom ravioli in a black truffle white wine sauce.

Homemade cheese ravioli in pomodoro sauce.

Homemade lobster ravioli in cognac cream sauce topped with jumbo crabmeat.

Little neck clams, cherry tomatoes and asparagus in a garlic white wine sauce or tomato broth.

Sauteed with shrimp, sun-dried tomatoes and baby arugula.

Tossed with shrimp, calamari, mussels and clams in a light tomato sauce.

Diced salmon served in vodka sauce.

Tossed with jumbo crabmeat in marinara sauce.

Tossed with jumbo shrimp in garlic white wine sauce.

Tossed with jumbo shrimp in spicy marinara sauce.

Sauteed chicken breast with mushrooms and hot cherry peppers.

Sauteed chicken breast with shrimp, crabmeat and diced tomato in white wine lemon sauce.

Chicken breast rolled with spinach, roasted peppers and fontina cheese in porcini mushroom sauce.

Sauteed chicken breast with wild mushrooms in a demi-glaze Marsala wine sauce.

Freshly breaded chicken topped with marinara and mozzarella over a bed of linguine.

Chicken breast topped with prosciutto, roasted peppers and fresh mozzarella in a cognac demi-glaze.

Sauteed chicken breast dipped in eggs with capers and lemon white wine sauce.

Sauteed veal medallions with olives topped with fresh mozzarella in champagne sauce.

Sauteed veal medallions with capers in a white wine lemon sauce.

Sauteed veal medallions with wild mushrooms in a demi-glaze Marsala wine sauce.

Sauteed veal medallions with shrimp, crabmeat and artichokes in a white wine lemon sauce.

Sauteed veal medallions with artichokes, basil and plum tomatoes in garlic white wine sauce.

Sauteed veal medallions topped with prosciutto, spinach, mozzarella and sage in white wine sauce.

Served with garlic or pomodoro sauce.

Caramelized onion soup topped with provolone cheese.

Baked eggplant rolled with fresh ricotta cheese and spinach in light tomato sauce.

Served with spicy tomato sauce.

Steamed mussels in a light tomato broth.

Prosciutto di parma, salami, olives and mixed cheeses.

Organic mixed greens, pears, tomatoes, olives and Gorgonzola cheese in a balsamic dressing.

Romaine lettuce and garlic croutons tossed in our homemade Casear dressing.

Baby spinach with oranges and cherry tomatoes topped with shaved ricotta cheese in an orange dressing.

Baby arugula with caramelized green apples, tomatoes and goat cheese in a lemon vinaigrette.

Sliced beefsteak tomato, fresh mozzarella, arugula and basil.

Belgium endives and hearts of palm in a lemon dressing topped with shaved Parmesan cheese.

Lightly breaded chicken breast topped with marinara and mozzarella on a French baguette.

Prosciutto, Genoa salami, artichoke, basil and mozzarella on a French baguette.

Balsamic marinated mushrooms, eggplant, roasted red peppers and mozzarella on a French baguette.

Smoked salmon, capers, red onions and arugula served in pita bread.

Sliced steak with sauteed mushrooms and caramelized onions on a French baguette.

Penne with prosciutto in a pink vodka sauce.

Homemade basil and ricotta gnocchi in a pomodoro sauce.

Linguini with little neck clams in a garlic white wine sauce or a tomato broth.

Homemade lobster ravioli in a cognac pink sauce.

Capellini with sauteed shrimps, sun-dried tomatoes and baby arugula.

Lightly breaded chicken topped with marinara and mozzarella served over a bed of linguine.

Grilled balsamic chicken breast with sun-dried tomatoes.

Grilled Norwegian salmon served with a light lemon dill sauce.

Sauteed veal medallions with wild mushrooms in a Marsala wine demi-glaze.

Sauteed veal medallions topped with prosciutto and sage on a bed of sauteed spinach with a Madeira wine reduction.

Sauteed chicken breast with lemon caper sauce.