Naturally sweet Vidalia onion soup simmered to perfection with crostini bread croutons and a melted cheese blend.

Calamari squid sauteed in garlic, olive oil, capers, Kalamata olives and raisins in a San Marzano plum tomato sauce.

Shrimp sautéed in garlic, olive oil, capers, Kalamata olives and raisins in a San Marzano plum tomato sauce.

Artichoke hearts egg battered in a lemon, white wine and butter sauce.

Lightly battered and fried squid served with fresh plum tomato sauce.

Fresh mozzarella cheese lightly breaded and baked in an organic plum tomato sauce with red wine and capers.

Caramelized onion stuffed with fennel sausage and roasted red peppers, topped with melted mozzarella cheese.

Jumbo shrimp wrapped in bacon and topped with a cognac barbeque cream sauce.

Table loaf stuffed with Vidalia onions and fresh seasonal vegetables, drizzled with garlic and oil. Topped with melted mozzarella cheese.

Diced red beets with figs, raisins, apricots and walnuts, done tower style in honey balsamic vinaigrette, topped with greens and goat cheese.

Organic spring mix lettuce with walnuts, Gorgonzola cheese and apples, tossed in honey-infused balsamic vinaigrette.

Organic baby leaf lettuce topped with shaved provolone, fresh fennel, oranges and shaved almonds with honey-infused balsamic vinaigrette.

Crisp romaine mixed with garlic crostini croutons and parmigiano Romano cheese, tossed with homemade Caesar dressing.

Mamma Josephine's homemade meat lasagna topped with a San Marzano plum tomato sauce and bechamel.

Mamma Josephine's homemade meat lasagna topped with a San Marzano plum tomato sauce and bechamel.

Penne pasta sauteed with eggplant, fennel sausage and sweet Vidalia onions. Tossed in a plum tomato sauce with garlic and extra virgin olive oil. Topped with parmigiano cheese.

Penne pasta prepared with peas, oyster mushrooms, sun dried tomatoes and asparagus in a garlic mascarpone cream sauce.

Penne pasta sauteed with broccoli and chicken. Served in garlic and extra virgin olive oil, topped with freshly grated Parmigiano cheese.

Mamma Josephine's homemade vegetable lasagna topped with choice of a plum tomato or Rosetta cream sauce.

Baked eggplant parmigiano served with a side of penne pasta.

Hand-rolled pasta sheet stuffed with homemade fennel sausage, spinach and ricotta salata cheese in San Marzano plum tomato sauce.

Rigatoni pasta served in a vodka pink cream sauce with prosciutto.

Sauteed and topped with prosciutto and mozzarella cheese, served over a bed of sauteed spinach with fresh sage and a white wine sauce.

Sauteed and topped with roasted red peppers, asparagus, and fresh mozzarella with a sherry wine sauce. Side of linguini.

Pan-seared and traditionally breaded, over a bed of penne pasta.

Sauteed with a fig and mushroom medley, topped with a cognac cream sauce and served with mixed vegetables.

Hand-rolled and pan-seared chicken breast stuffed with spinach, Gorgonzola cheese and prosciutto. Topped in a cognac mushroom cream sauce and served with garlic mashed potatoes and French string beans.

Sauteed and topped with a mushroom medley, prepared in a garlic and herb demi-glaze sauce. Served with a side vegetable medley.

Lightly egg battered and sauteed in a lemon white wine butter sauce and served with sauteed spinach.

Wild caught Norwegian salmon baked to perfection with capers, grape tomatoes and french string beans in a lemon white wine butter sauce.

Choice of sauteed spinach, hot finger peppers and mushrooms, escarole and beans, garlic mashed potatoes, asparagus, broccoli rabe, steamed broccoli or homemade risotto.

Slow-cooked pork shank, capers and Kalamata olives in a San Marzano plum tomato sauce. Served over tomato saffron fettuccine.

Herb roasted organic duck, berry glazed. Sweet mashed potatoes, french string beans cooked to perfection.

Grilled marinated shrimp and crab meat on top of a spring mix, tossed with lemon infused olive oil and garnished with fresh oranges.

Organic spring mix lettuce with walnuts, Gorgonzola cheese and apples, tossed in our honey-infused balsamic vinaigrette.

Soup of the day prepared fresh daily by chef Salvatore Scarlata.

Artichoke hearts egg battered in a lemon, white wine and butter sauce.

Lightly battered and fried squid served with a homemade marinara sauce.

Crisp romaine mixed with garlic crostini croutons and Parmigiano Romano cheese, tossed with homemade Caesar dressing.

Organic baby leaf lettuce topped with shaved provolone, fresh fennel, oranges and shaved almonds with honey-infused balsamic vinaigrette.

Naturally sweet Vidalia onion soup simmered to perfection with crostini bread croutons and a melted cheese blend.

Fresh mozzarella cheese lightly breaded and baked in an organic plum tomato sauce with red wine and capers.

Grilled chicken, romaine lettuce, fresh parmigiano and homemade Caesar dressing in a fresh spinach wrap.

Beef tenderloin tips, sauteed Vidalia onions, mushrooms and mozzarella cheese.

Prosciutto di Parma and homespun mozzarella cheese topped with fresh beefsteak tomato, roasted red peppers, onions and baby arugula. Topped with extra virgin olive oil.

Portobello mushroom cap topped with roasted peppers, spinach and fresh mozzarella cheese.

Chicken breast, prosciutto and fresh mozzarella prepared in a fresh pesto basil aioli.

Fresh sushi grade yellowfin tuna topped with bacon, lettuce and tomato.

Pork tenderloin, sharp provolone cheese and broccoli rabe.

Sauteed chicken breast topped with prosciutto and mozzarella cheese, served over a bed of sautéed spinach with fresh sage and a white wine garlic sauce.

Chicken breast lightly egg battered, done in a lemon white wine butter sauce. Served with sautéed spinach.

Sauteed chicken breast topped with a mushroom medley, prepared in a garlic and herb demi-glaze sauce. Served with sauteed spinach.

Hand-rolled pasta sheet stuffed with homemade fennel sausage, spinach and ricotta salata cheese in San Marzano plum tomato sauce.

Baked organic Atlantic salmon served with a lemon caper pino grigio sauce and sautéed garlic string beans.

Penne pasta sauteed with chicken and broccoli in garlic and extra virgin olive oil, topped with fresh grated parmigiano cheese.

Pan-seared and traditionally breaded, over a bed of penne pasta.

Baked eggplant parmigiano served with a side of penne pasta.

Rigatoni pasta served in a vodka pink cream sauce with prosciutto.

A child's portion of chicken tenders served with a side of French fries.

A child's portion of house salad. Romaine lettuce, cherry tomatoes, red onion, croutons, cucumber, mozzarella cheese and drizzled with house-made honey balsamic vinaigrette.

Child's portion of penne pasta topped with choice of sauce creamy Alfredo, butter or a plum tomato sauce.

Child's portion of a pan-seared and traditionally breaded chicken breast, served over a bed of penne pasta in a San Marzano plum tomato sauce.