Baked eggplant stuffed with ricotta cheese parmesan and fresh herbs topped with marinara sauce and mozzarella cheese.

Served with tangy horseradish sauce.

Little neek clam topped with oreganata bread crumb topping.

Imported escargot served in a spicy plum tomato, marinara.

Tender calamari tossed in a seasoned semolina flour and lightly fried, served with a hot or sweet marinara sauce.

Steamed prince edward island mussels served with plum tomato, marinara sauce.

Imported escargot served in a white wine, garlic butter sauce.

A sumpling of shrimp, stuffed mushrooms and eggplant, clam oreganata and mozzarella on carrozza.

Mushroom cape stuffed with Italian sweet sausage and ricotta cheese topped with a garlic butter sauce.

Raw fillet of beef on abed of arugula with shaved grane padano cheese and lemon dressing.

Prosciutto and fresh mozzarella cheese melted between sliced bread and dipped into parmesan cheese, served with marinara sauce.

Steamed little neek clam in a light clam flavoured plum tomato, marinara sauce.

Shrimp, calamari and scungilli toast with chopped garlic and fresh lemon.

Lightly floured and lightly fried stick served with marinara sauce.

Lightly floured fried calamari served with lemon sweet or hot sauce.

Clam cooked in a plum tomato sauce with fresh basil and spices.

Mussel cooked in a plum tomato sauce with fresh basil and spices.

Baked little neck clam topped with a oreganata breadcrumbs.

Fresh mozzarella and prosciutto layered between bread dipped in a parmesan cheese and served with marinara sauce.

Arugula, radicchio and Belgium endive tossed with a vinaigrette dressing.

Tortellini in a lightly seasoned chicken broth.

Spinach, egg and parmesan cheese in a chicken consomme.

Arugula salad with sauteed Portobello mushrooms, shaved grana padano with a balsamic vinaigrette dressing.

Romaine lettuce tossed with Caesar dressing, parmesan cheese and seasoned croutons.

Hardwood smoked trout served with a Dijon mustard sauce.

Sliced parme prosciutto, fire roasted peppers, fresh mozzarella with extra virgin olive oil and aged balsamic vinegar.

Shrimp, calamari and scungilli tossed with fresh garlic and a lemon olive oil.

Assorted meat and cheese served with Italian specialties.

Thinly sliced beef tenderloin over a bed of arugula topped with a lemon and olive oil dressing and shaved parmesan cheese.

Fresh opened clam with sauteed garlic and extra virgin olive oil over linguini. Can be shaved in red sauce.

Little our pasta with slow cooked sweet sausage in plum tomato sauce with broccoli rabe pesto and shaved parmesan cheese.

Capers, gaeta olives and anchovies in a fresh plum tomato sauce over spaghetti.

Baked rigatoni with slow cooked Italian sweet sausage in a plum tomato sauce with ricotta cheese and melted mozzarella cheese on top.

Cheese filled ravioli topped with a pink sauce.

Meat filled tortellini in a rich sauce.

Tradition slaw simmered meatballs in a sunday gravy over spaghetti.

With fresh shucked clam served over linguini.

Cappellini pasta with vegetable in a pink sauce.

Cheese filled manicotti baked in a tomato sauce with melted mozzarella cheese on top.

Traditional slow simmered meatball in sunday gravy over spaghetti.

Fettuccine pasta tossed and served with bolognese sauce.

Romaine lettuce with croutons, parmesan cheese in a traditional Caesar dressing.

Arugula, radicchio, Belgium endive tossed in a red vinaigrette dressing.

Arugula, tomatoes, shaved red onion in a red wine vinaigrette.

Spinach, eggs and parmesan cheese in a chicken consomme.

Tortellini in a lightly seasoned chicken broth.

Tender shrimp with mussel, clams, in a plum tomato marinara sauce served over angel hair pasta.

With chive white wine butter sauce.

Fresh calamari with mussel, clam, in a plum tomato marinara sauce served over angel hair pasta.

Grilled shrimp over tuscan style beans with fresh sage, rosemary and extra virgin olives oil.

Seared salmon over garlic mashed potatoes with fresh tomatoes, shallot champagne butter sauce with a onion on top.

Thinly pounded chicken breast grilled and topped with arugula, tomatoes and red onion.

Steak over Portobello mushrooms, with green and pink pepper corns in a shallot port wine demi glass.

Sauteed veal scaloppini topped with mushroom in a marsala wine sauce.

Breast of chicken stuffed with a prosciutto, parmesan and fontina cheese baked in a mushroom marsala wine sauce.

Sauteed veal scaloppini topped with prosciutto, spinach and fontina cheese in a sherry wine sauce.

Veal cutlet baked tomato sauce and mozzarella cheese served with angel hair pasta.

Pieces of sauteed chicken sun-dried tomatoes, fresh tomatoes, capers, olive and tossed pignoli nuts in a garlic white wine sauce.

Pieces of sauteed chicken with Italian sausage, onion, mushrooms, sweet bell peppers, roasted potatoes in a rosemary balsamic vinegar sauce.

Pieces of sauteed chicken with Italian sausage, vinegar peppers, onion and mushrooms.

Layers of sliced eggplant baked in tomato sauce and melted mozzarella cheese on top.

Fillet of salmon with leeks fresh tomato in a garlic white wine sauce.

Sauteed chicken breast lightly dipped in egg served in a lemon white wine sauce.

Salmon, mussel and clam with garlic, fresh basil in a light plum tomato marinara sauce.

Pieces of chicken, Italian sweet sausage, garlic, onions, mushrooms and sweet vinegar peppers.

Breaded chicken cutlet topped with tomato sauce and melted mozzarella cheese served with cappellini pasta.

Sauteed chicken breast with mushrooms, sun-dried tomatoes, in a rosemary marsala sauce.

Eggplant roll and stuffed with ricotta baked in tomato sauce and melted mozzarella cheese on top.

Tilapia filled with garlic, onion, capers and a basil marinara sauce served with a soft polenta.

Cannoli shell filled our own cannoli cream filling.

Vanilla custard with a loose caramel sauce.

Classic vanilla and chocolate in cream with a cherry liquor center.

Assorted ice cream.

Italian style ricotta cheesecake.

Assorted ice cream.

Lady finger dipped in a coffee liquor and layered in between mascarpone cream.