Assorted vegetables and shellfish.

In a garlic white wine sauce or fra Diavolo.

With lump crabmeat stuffing.

Fresh crab meat, artichoke heart, and parmesan dip topped with mozzarella.

Cured meats and cheeses with marinated olives.

Plain or mixed with cherry peppers, oregano, and pecorino.

Served with orange dipping sauce.

Fried calamari, shrimp, zucchini and artichoke hearts served with marinara.

Sauteed shrimp and artichoke hearts, tarragon, peas, shallots, dijon-mustard-brandy cream sauce.

Thin slices of chilled filet mignon on top of the tomato and arugula bruschetta with shaved parmigiana.

With honey dijon chipotle sauce.

Pork and beef meatballs pan-fried with onions, peppers, olive oil, and melted mozzarella.

Broiled in garlic butter and baked in pastry.

Stuffed with ricotta and prosciutto, melted mozzarella in marinara.

Arugula, radicchio, and endive.

Chopped kale, dried cranberries, walnuts, pears, gorgonzola, in a balsamic vinaigrette.

Served with garlic croutons and shaved parmigiana.

Cucumbers, tomato wedges, onion, garlic, Italian bread and fresh mozzarella in Italian dressing.

Sliced mushrooms, roasted peppers, green apple wedges, and fried goat cheese over spinach.

Iceberg wedges, crisp bacon, beefsteak tomatoes, and blue cheese in house balsamic vinaigrette.

With shrimp, calamari, baby clams, plum tomato, touch of red pepper flakes.

With sausage, eggplant, escarole, cannellini beans, red chile, and plum tomato.

Cavatelli with broccoli, sausage, garlic-oil, tortellini alfredo and rigatoni bolognese.

With prosciutto, onion, garlic, basil and plum tomato.

With prosciutto, peas, shiitake mushrooms and artichoke hearts in a cream sauce.

Combination of egg and spinach fettuccine with crabmeat, spinach, roasted pepper and zucchini in a pink sauce.

With smoked salmon, sun-dried tomato, walnuts, in a pesto sauce.

Parmigiana, marsala, francese, or piccata .

Parmigiana, scampi, francese, or fra diavolo.

Chicken breast with shrimp, shallot, sun-dried tomato, zucchini and mozzarella baked in a pink brandy sauce.

Veal, spinach, roasted peppers, goat cheese and mushrooms in a brandy cream sauce.

Baked wrapped in parchment paper with shrimp, zucchini, tomato, and onion.

Grilled chicken breast served with seasonal roasted marinated vegetables topped with balsamic, dijon, honey-herb sauce.

Veal scaloppine topped with shrimp, broccoli, fresh slices of tomato, arugula, shallot, lemon-wine butter, topped with shaved parmigiana.

Wilted arugula, walnuts, sun-dried tomato, balsamic vinegar served in a honey-dijon mustard sauce. `

Lobster tail, shrimp, scallops, sole, salmon and baked clams.

Pan-fried cutlet topped with marinara, sausage, prosciuttoand fresh mozzarella.

Veal, apples, almonds, carrot confetti, served in an amaretto cream demiglace.

Stuffed with crabmeat in a cream sauce.

Served with a honey mustard sauce.

Plain broiled with onions, mushrooms, sweet or hot pepper.

Semiboneless and grilled with fresh herbs, spices, lemon juice, and garlic.

Filet mignon wrapped in puff pastry served with bearnaise sauce.

Pork ribs in our house special dry rub, Barbeque sauce, served with french fries and cole slaw.

Served with toast points and brown butter.

Plain broiled or ciabatta style with onions and peppers.

Thinly pounded, breaded in panic crumbs, pan-fried and topped with tricolored salad and lemon caper rosemary sauce.

10 Ounces steak ground to order served on a brioche bun with french fries.

10 Ounces rack of New Zealand lamb served with parmigiana-rosemary-dijon crust over spinach and potato du jour.

Sauteed with onion, bacon and a touch of balsamic reduction.

Seafood stew with lobster tail, scallops, shrimp, fish du jour, calamari, clams and crabmeat.