Sauteed shrimp with garlic and fresh herbs in a white wine and lemon sauce.

Served on a bed of baby greens in a white wine vinaigrette, finished with goat cheese.

Topped with seasoned breadcrumbs and oven baked.

Stuffed with ricotta and parmaseano cheese, then topped with mozzarella in tomato sauce.

Sauteed with olive oil, garlic, basiland mixed Italian hot and sweet peppersand potatoes.

Stuffed with bacon, bread crumbs, mozzarella cheeseand served with marsala wine sauce.

Served in a light tomato Fra Diavolo sauce.

Served in a light tomato sauce.

Served with olive oil and garlic in a white wine broth with Italian parsley.

Eggplant rollatine, rock shrimp, clams oreganato, clams casino, stuffed mushrooms and mussels marinara.

Served with honey ginger sauce or traditional marinara sauce (hot or sweet).

Sauteed rock shrimp with garlic, red pepper seeds, & oregano in a white wine lemon sauce.

Clams stuffed with chopped peppers, onions, & topped with bacon.

Egg dipped Francese style, served in a rich mustard cream sauce.

Served with cocktail sauce.

Lump crab meat served with Russian and cocktail sauce.

Shrimp, calamari, scallopsand celery in extra virgin olive oil, garlicand fresh lemon.

Cannelloni beans with pasta in a tomato broth.

Tortellini in chicken broth.

Egg and spinach in a chicken broth.

Baby greens with sliced pears and walnuts, served with raspberry vinaigrette.

Served with fresh tomatoes, homemade mozzarella cheeseand basil in light vinaigrette.

Hearts of Romaine lettuce with croutons and Caesar dressing.

Served with fennel, arugula, radicchio, mushroomsand balsamic vinaigrette, finished with shaved parmesano cheese.

Drizzled with red wine vinaigrette and plum tomatoes.

Fresh arugula, Belgium endiveand radicchio, tossed with light Italian vinaigrette.

With tomatoes and onions in a house vinaigrette dressing.

With tomatoes and onions in a house vinaigrette dressing.

Shrimp sauteed with garlic and spicy red tomato sauce, served over cappellini.

Sauteed chicken breast with shallots, shiitake mushrooms, fresh asparagusand fresh crabmeat in a light cream and sherry wine sauce.

Served with sauteed mushrooms and onions with garlic mashed potatoes.

Grilled filet mignon served with sauteed mushrooms and topped with New York State blue cheese.

Two medallions with pan seared garlic, broccoli, portobello mushrooms and potatoes.

Rich chocolate mousse and zabaione topped with chocolate curls presented in a glass cup.

Classic vanilla and chocolate gelato separated by a cherry and sliced almonds covered in cinnamon, finished with a chocolate coating.

Served warm with vanilla ice cream.

Creamy Lemon ice cream ball with a lemon custard center rolled in Meringue sprinkles.

A creamy, rich and smooth cheesecake layered on top of a sweet gram cracker base.

Chocolate, vanilla, coffee, pistachio.

Served warm with vanilla ice cream.

Yogurt gelato swirled together with mixed berry sauce, topped with blueberries and currants.

Puff pastry filled with vanilla cream covered in chocolate cream.

Latte gelato with a rich coffee and pure cocoa swirl.

The traditional light, whipped Italian custard, served with topping of fresh strawberries.

Lemon, orange, raspberry, mango.

When heated, this is a delightful chocolate experience of erupting ganache with moist chocolate cake. Served with vanilla ice cream.

Regular or decaf.

Regular or decaf.