Served with fresh buffalo mozzarella and roasted red peppers.

Served with seafood salad.

Served with jumbo shrimp cocktail.

Chilled Jumbo shrimp and goat cheese over assorted tender greens, virgin olive oil and balsamic vinegar.

Cooked and chilled broccoli, olive oil, garlic and lemon juice.

Fresh mozzarella, ripe tomatoes and fresh basil.

Served with cold mixed appetizer.

Cured imported ham and chunks of parmesan cheese.

Cured imported ham and melon in season.

Served with roasted peppers, sun-dried tomatoes, balsamic vinegar et.

Served with shrimp, scallops and portobello mushrooms sauteed with olive oil, garlic and diced tomatoes.

Fried calamari, plain or honey ginger.

Fried calamari tossed in a honey ginger sauce with diced tomatoes and scallions.

Served with mushroom caps stuffed with crabmeat.

Steamed clams in wine, olive oil, and garlic, white or red sauce.

Served with baked clams topped with oregano seasoned bread crumbs.

Served with eggplant stuffed with ricotta cheese finished in a light bechamel and tomato sauce.

Served with breaded fried mozzarella.

Served with fried mozzarella with anchovy and capers sauce.

Served with snails in mushroom caps with garlic and butter.

Served with steamed mussels in wine olive oil and garlic, white or red sauce.

Soup of the day.

Served with pasta and bean soup.

Served with escarole and bean soup.

Served with tortellini in chicken broth.

Served with sliced tomatoes and red onions.

Served with caesar salad.

Served with a mixed green salad.

Served with endive, radicchio and arugula.

Served with apples, blue cheese, honey mustard dressing.

Served with in a marinara sauce.

Served with meatless lasagna prepared with basil pesto, mascarpone cheese, bechamel, tomato pulp and parmesan cheese.

Served with pasta dumplings with sweet Italian sausage and broccoli florets.

Served with potato dumplings with meat sauce, bechamel, peas and mushrooms.

Served with prepared with mascarpone cheese, tomato pulp and a touch of pesto.

Served with white and green noodles with vegetables in olive oil and gadic in a white, red or light cream sauce.

Served with fresh noodles with smoked salmon, capers and sun-dried tomatoes in a pink sauce.

Served with ham, sweet peas and onions in a pink or white cream sauce.

Served with homemade large noodles with onions and peas in a pink sauce.

Served with spiral pasta with tomato sauce, onions and pancetta Italian bacon.

Served with tomato pulp, fontina cheese, julienne of eggplant and fresh basil.

Served with small manilla clams, white or red sauce.

Served with a large ravioli stuffed with lobster shrimp and ricotta cheese in a pink vodka sauce.

Served with shrimp, broccoli rabe, garlic and oil.

Served with prepared with tomato pulp, roasted peppers, black olives, capers and anchovies.

Served with meat sauce.

Served with bow tie-shaped pasta with shrimp, crabmeat in a vodka sauce.

Thinly sliced eggplant with mozzarella and tomato sauce served over linguine.

Served with a fillet of sole sauteed with anchovy sauce.

Served with sole sauteed with lemon, butter and wine.

Served with a broiled fillet of sole.

Served with grilled or poached with leek sauce.

Served with squid with spicy or mild tomato sauce, served over linguini.

Served with assorted grilled seafood.

Served with assorted seafood simmered in tomatoes, garlic, white wine and spices served over linguini.

Served with shrimp sauteed with lemon butter sauce served over linguine.

Served with grilled shrimp.

Served with shrimp with spicy or mild tomato sauce served over linguine.

Served with shrimp with garlic, butter and white wine served over linguine.

Served with scallops sauteed with fresh tomatoes and garlic.

Served with peas, broccoli, spinach, garlic and oil.

Served with marinara sauce.

Served with steamed broccoli.

Served with steamed spinach.

Served with steamed broccoli.

Served with steamed spinach.

Served with chicken pieces with hot peppers.

Served with chicken pieces with potatoes, onions, mushrooms and peas.

Served with chicken pieces with balsamic vinegar, garlic and rosemary.

Served with chicken breast marinated and grilled.

Served with chicken breast with prosciutto and mozzarella.

Served with chicken cutlet coated with parmesan cheese and sauteed with sage, sherry wine topped with asparagus.

Served with chicken breast with prosciutto Fresh tomato and mozzarella.

Served with chicken breast and shrimp sauteed with asparagus, wild mushrooms and tomatoes.

Served with chicken cutlet sauteed with lemon, butter and wine.

Served with chicken cutlet, sauteed capers, lemon, butter, wine.

Served with chicken cutlet sauteed with mushrooms and marsala wine.

Served with breaded chicken cutlet with mozzarella and tomato sauce, served over linguine.

Served with tender chicken cutlet lightly breaded, sauteed and topped with Tricolore salad.

Served with chicken breast with eggplant, prosciutto and mozzarella.

Served with thin slices of veal sauteed Francese or piccata.

Served with thin slices of veal sauteed with mushrooms and marsala wine.

Served with thin slices of veal topped with fresh sage and prosciutto.

Served with medallions of beef, sauteed with shallots, mushrooms, red wine and brown sauce.

Served with medallions of beef filet simmered in tomatoes, olive oil, garlic and Gaeta olives.

Served with grilled marinated veal chop.

Served with thick, plump sauteed veal chop with prosciutto, shallots and brown sauce.

Served with grilled filet of beef.

Served with thin slices of veal baked in tomatoes and baby artichokes topped with mozzarella.

Served with tender veal cutlet lightly breaded, sauteed and topped with Tricolore salad.

Served with breaded veal cutlet, topped with mozzarella and tomato sauce, served over linguini.

Served with sauteed with oil and garlic.

Served with sauteed with oil and garlic.

Served with fried zucchini sticks.

Served with sauteed spinach.

Served with fresh buffalo mozzarella and roasted red peppers.

Served with seafood salad.

Served with jumbo shrimp cocktail.

Chilled Jumbo shrimp and goat cheese over assorted tender greens, virgin olive oil and balsamic vinegar.

Cooked and chilled broccoli, olive oil, garlic and lemon juice.

Fresh mozzarella, ripe tomatoes and fresh basil.

Served with cold mixed appetizer.

Cured imported ham and chunks of parmesan cheese.

Cured imported ham and melon in season.

Served with thin slices of raw beef with slivers of parmesan cheese over arugula served with herb sauce.

Served with roasted peppers, sun-dried tomatoes, balsamic vinegar.

Served with shrimp, scallops and portobello mushrooms sauteed with olive oil, garlic and diced tomatoes.

Served with fried calamari.

Fried calamari tossed in a honey ginger sauce with diced tomatoes and scallions.

Served with mushroom caps stuffed with crabmeat.

Steamed clams in wine, olive oil, and garlic, white or red sauce.

Served with baked clams topped with oregano seasoned bread crumbs.

Served with eggplant stuffed with ricotta cheese finished in a light bechamel and tomato sauce.

Served with breaded fried mozzarella.

Served with fried mozzarella with anchovy and capers sauce.

Served with snails in mushroom caps with garlic and butter.

Served with steamed mussels in wine olive oil and garlic, white or red sauce.

Soup of the day.

Served with pasta and bean soup.

Served with escarole and bean soup.

Served with tortellini in chicken broth.

Served with sliced tomatoes and red onions.

Served with endive, radicchio and arugula.

Served with a mixed green salad.

Served with caesar salad.

Served with apples, blue cheese, honey mustard dressing.

Served with eggplant ravioli with sauteed radicchio, endive and arugula in olive oil, garlic and a touch of tomato.

Served with prepared with tomato pulp, roasted peppers, black olives, capers and anchovies.

Served with pasta dumplings with sweet Italian sausage and broccoli florets.

Served with ham, sweet peas and onions in a pink or white cream sauce.

Served with meat sauce.

Served with potato dumplings with meat sauce, bechamel, peas and mushrooms.

Served with prepared with mascarpone cheese, tomato pulp and a touch of pesto.

Served with shrimp, broccoli rabe, garlic and oil.

Served with bow tie-shaped pasta with shrimp, crabmeat in a vodka sauce.

Thinly sliced eggplant with mozzarella and tomato sauce served over linguine.

Served with fresh noodles with smoked salmon, capers and sun-dried tomatoes in a pink sauce.

Served with white and green noodles with vegetables in olive oil and garlic in a white, red or light cream sauce.

Served with angel hair pasta with tomato and basil sauce.

Served with small manilla clams, white or red sauce.

Served with spiral pasta with tomato sauce, onions and pancetta Italian bacon.

Served with tomato pulp, fontina cheese, julienne of eggplant and fresh basil.

Served with homemade large noodles with onions and peas in a pink sauce.

Served with meatless lasagna prepared with basil pesto, mascarpone cheese, bechamel, tomato pulp and parmesan cheese.

Served with a fillet of sole sauteed with anchovy sauce.

Served with sole sauteed with lemon, butter and wine.

Served with a broiled fillet of sole.

Served with grilled or poached with leek sauce.

Served with squid with spicy or mild tomato sauce, served over linguini.

Served with assorted grilled seafood.

Served with shrimp sauteed with lemon butter sauce.

Served with grilled shrimp.

Served with shrimp with spicy or mild tomato sauce.

Served with shrimp with garlic, butter and white wine.

Served with scallops sauteed with fresh tomatoes and garlic.

Served with assorted seafood simmered in tomatoes, garlic, white wine and spices served over linguini.

Served with peas, broccoli, spinach, garlic and oil.

Served with marinara sauce.

Served with steamed spinach.

Served with steamed broccoli.

Served with steamed broccoli.

Served with steamed spinach.

Served with chicken pieces with hot peppers.

Served with chicken pieces with potatoes, onions, mushrooms and peas.

Served with chicken pieces with balsamic vinegar, garlic and rosemary.

Served with chicken breast marinated and grilled.

Served with chicken breast with prosciutto and mozzarella.

Served with tender chicken cutlet lightly breaded, sauteed and topped with Tricolore salad.

Served with chicken breast with eggplant, prosciutto and mozzarella.

Served with chicken breast and shrimp sauteed with asparagus, wild mushrooms and tomatoes.

Served with chicken cutlet sauteed with lemon, butter and wine.

Served with chicken cutlet, sauteed capers, lemon, butter, wine.

Served with chicken cutlet sauteed with mushrooms and marsala wine.

Served with breaded chicken cutlet with mozzarella and tomato sauce, served over linguine.

Served with chicken cutlet coated with parmesan cheese and sauteed with sage, sherry wine topped with asparagus.

Served with chicken breast with prosciutto Fresh tomato and mozzarella.

Served with thin slices of veal sauteed Francese or piccata.

Served with thin slices of veal sauteed with mushrooms and marsala wine.

Served with thin slices of veal topped with fresh sage and prosciutto.

Served with thin slices of veal baked in tomatoes and baby artichokes topped with mozzarella.

Served with tender veal cutlet lightly breaded, sauteed and topped with Tricolore salad.

Served with breaded veal cutlet, topped with mozzarella and tomato sauce, served over linguini.

Served with grilled marinated veal chop.

Served with thick, plump sauteed veal chop with prosciutto, shallots and brown sauce.

Served with grilled filet of beef.

Served with medallions of beef, sauteed with shallots, mushrooms, red wine and brown sauce.

Served with medallions of beef filet simmered in tomatoes, olive oil, garlic and Gaeta olives.

Served with sauteed with oil and garlic.

Served with sauteed spinach.

Served with fried zucchini sticks.

Served with sauteed with oil and garlic.