Grilled asparagus with shaved parmesan cheese.

Crispy fried shoestring zucchini with tomato sauce.

Thinly sliced raw beef with parmesan cheese, arugula and hearts of palm.

Baby clams topped with Italian bread crumbs.

Tower of fresh mozzarella, prosciutto and tomato with basil oil and balsamic glaze.

Fresh shrimp cocktail.

Baby clams topped with bell peppers, pancetta, white wine and lemon.

New zealand mussels sauteed with garlic, lemon, olive oil and fresh herbs.

Fresh mozzarella, roasted peppers, sun dried tomatoes, mortadella, soppressata, artichokes, provolone cheese and Italian olives (for one).

Mozzarella and Italian bread pan fried and served with a tomato or anchovy sauce.

Clams in a red or white sauce.

Toasted almond crusted goat cheese over mixed green salad.

Mushroom caps stuffed with shrimp, bread crumbs and red wine sauce.

Fresh calamari lightly fried the best.

Shrimp, calamari, scungilli, chopped arugula, celery, lemon, garlicand olive oil.

With celery, lemon, garlic and olive oil.

Caesar salad.

Radicchio, arugula, belgian endive with fresh mozzarella.

Mixed green garden salad.

Spinach salad with dried Italian ricotta cheese, sun dried tomatoes and olives.

Pancetta, onions, vegetable broth, parmesan cheese.

Spinach, pignoli, nuts in garlic and oil.

Linguine in a red or white fresh clam sauce.

Rigatoni with tomato meat sauce.

Fettuccine pasta in a cream sauce.

Onions, zucchini, eggplant and sausage in a light red sauce topped with dried ricotta.

Cheese filled ravioli with tomato, garlic and baked mozzarella.

Linguine with shrimp, scallop, musselsand clams in a white wine sauce.

Prosciutto, shallots, peasand a white wine cream sauce.

Penne in a vodka cream sauce with a touch of tomato.

Flat, thin pasta in red or white clam sauce.

Penne with fresh plum tomatoes, onions prosciutto and peas.

Rigatoni in vodka cream, with a touch of tomato.

With peas in a brandy cream sauce with chicken milanese.

With sausage and sundries tomatoes, light tomato sauce topped with melted mozzarella.

Fresh spinach topped with bacon, hard-boiled egg, mushrooms, croutons and chef's special dressing.

Eggplant topped with fresh tomato sauce and mozzarella.

Eggplant rolled with ricotta, mozzarella, parmesan cheese in tomato sauce.

Boneless chicken breast sauteed with sweet marsala wine and fresh mushrooms.

Boneless chicken breast served in a light lemon wine sauce with capers.

Boneless bread chicken breast topped with tomato sauce and mozzarella with linguine.

Boneless chicken bread topped with eggplant and mozzarella and served in a wine sauce.

Boneless chicken breast with asparagus, sun dried tomatoes and artichoke hearts.

Boneless chicken cutlet topped with arugula, diced tomato, red onion and mozzarella.

Chicken tenders with Italian sausage, mushrooms, vinegar peppers, potatoes and white wine.

Boneless chicken breast with asparagus, sun dried tomatoes and artichoke hearts.

Boneless chicken, breast topped with eggplant, tomato, peas, mozzarella and sherry wine sauce.

Boneless chicken cutlet topped with arugula, diced tomato, red onion and mozzarella.

Boneless chicken breast, roasted peppers, mushrooms, asparagus in a light marinara sauce.

Grilled filet mignon with mushrooms in a red wine sauce.

Grilled N.Y. sirloin with a peppercorn crust over spinach in a creamy brandy sauce.

Veal scallopini topped with eggplant, fresh tomato, peas, mozzarella and a sherry wine sauce.

Grilled veal chop with sauteed garlic, olive oil and fresh herbs.

Vela cutlet milanese with hot and sweet peppers topped with melted mozzarella and fresh tomato.

Veal scallopini topped with prosciutto, mozzarella over spinach and a sherry wine sauce.

Veal cutlet lightly breaded topped with arugula, diced tomato, red onion and mozzarella .

Broiled salmon served with a creamy dijon mustard sauce.

Over arugula salad.

Broiled filet of sole topped with fresh garden vegetables.

Baked shrimp in a delicate wine and garlic sauce with linguini.

Fresh shhrimp with tomato and mozzarella and pasta.

Veal scaloppine with peppers, onions and mushrooms in fresh tomato sauce.

Veal scaloppine sauteed with sweet marsala wine and fresh mushrooms.

Breaded veal topped with tomato sauce and mozzarella.

Veal scaloppine served in alight lemon wine sauce with capers.

Veal scaloppine lightly battered and sauteed in a lemon, butter and white wine sauce.

Pan seared blackened sea scallops over broccoli rabe with a lemon sauce.

Jumbo shrimp sauteed with tomato sauce, garlic and basil, or spicy marinara sauce, served with potato and vegetable.

Lobster tail and mixed seafood in a tasty tomato, fra diavolo or white wine sauce over linguine.

Flounder lightly batted and sauteed in a lemon, butter and white wine sauce served with potato and vegetable.

Broiled salmon served with a creamy mustard peppercorn sauce, served with potato and vegetable.

Twin 7 Ounces lobster tails broiled, fra diavolo or oreganata with Scampi sauce, served with potato and vegetable.

Shrimp with white wine, garlic, lemon and topped with Italian bread crumbs over linguine.