Hand rolled with mozzarella, deep fried to crispy perfection. Served with marinara.

Large mushroom caps stuffed with hot sausage and fontina cheese. Baked with madeira wine and a demi glace.

House roasted peppers, roma tomato oreganata, rabe, aged sharp cheese, seasonal dried sausage, portobello mushroom, preserved fruit, fava bean salad and crustini.

Prince edward island black shell mussels set the bar on quality for being tender, sweetand clean. Your choice of chunky red (hot or mild) or garlic white sauce.

Tubes only, fried with just a wisp of seasoned flour. Served with fresh lemon and hot or mild marinara.

Lemon, garlic, buffalo, salt, pepper and olive.

Oven roasted italian rope sausage served in garlic and olive oil.

Perfect sized middleneck clams served 8 per order topped with fresh bread crumbs seasoned with XVOO, grated cheese, lemon juice, parsley, oregano, butter and clam juice.

House fried chips, italian sausage, sweet vinegar peppers, fresh tomatoes, house roasted peppers, black olives, beans, ricotta, fontina cheese sauceand marinara.

Two slices of mozzarella stuffed with seasoned creamy ricotta, lightly breaded and fried to melty perfection. Served with either alfredo or marinara.

Served with XVOO, garlic, capers, anchovyand hot seeds.

This rustic version is a hearty pasta and beans soup with a touch of tomato. Served topped off with pecorino, a touch of fresh basil and XVOO.

A bowl of pasta fagioli with a garniture or diced prosciutto, provolone, roasted pepper, hot vinegar pepper and raw onion.

A great way to start your dinner. Beautiful white shrimp oven roasted with olive oil, fresh garlic, a few crumbs and wine.

Served with cappellini.

Lightly battered and fried shrimp in marinara.

Served with linguini.

Boneless chicken breast, garlic, vinegar peppers (mild, mixed or hot), mushrooms, fried potatoes, oregano, basil and that savory sauce.

Breaded in seasoned crumbs, crispy fried then baked with our house marinara and mozzarella cheese. Served with linguini marinara.

All white meat breast sauteed with a lemon-butter and white wine sauce. Sided with cappellini.

Tastes so good it jumps in your mouth. Sauteed chicken cutlets with Prosciutto over braised escarole topped with melted fontina cheese and a rich espagnole sauce made from demi glace, madeira wine and tomato. Served with house made croquettes.

Pan fried, lightly breaded, butterflied breast. Served with arugula salad and potato croquette.

Stretch's original recipe traditional on-the-bone served with potato croquette.

Chicken cutlets, shallots, mushrooms, marsala wine demi glace and a touch of creamy butter. Served with potato croquette.

A tower of flavors and textures. Grilled portobello mushroom, roasted tomato, greens and fava beans, fontina cheeseand roasted pepper. Served with a swirl of linguini in porcini broth.

Fresh cod fillet seasoned with italian bread crumbs, XVOO, lemon juice, grated cheese and a kiss of oregano. Served with escarole and beans.

Shrimp sauteed with a lemon-butter and white wine sauce. Serviced with cappellini.

U/12 shrimp sauteed then baked with thin strips of prosciutto and fontina cheese. Served with our shallot, butter and white wine reduction sauce and a house made bistro croquette.

Made fresh daily.

Romaine lettuce, black olives, Genoa salami, provolone cheese, roasted red peppers with shaved roman cheese and a light touch of extra virgin olive oil topped with vinaigrette.

Fresh sliced mozzarella, tomatoes, red peppers and Italian herbs over romaine with extra virgin olive and vinegar.

Romaine lettuce, croutons and spices with our creamy Cesar dressing and shredded parmesan.

Arugula, tomatoes, red onions, shaved Romano tossed in a light balsamic vinaigrette.

Jimmy started serving this salad over 30 years ago. A family style garden salad topped with provolone, salami, onions, tomatoes, cucumbers, peppers and of course that dressing.

Chopped romaine, tomato, olives, roasted peppers, red onion and cucumbers with grated pecorino cheese and made to order balsamic dressing. Served with the dressing mixed in.

Seasoned ricotta filled ravioli served in marinara sauce and garnished with pecorino and fresh basil.

Chef jimmy vena's original recipe created in 1988. Half circle cuts of Italian sausage are pan fried in pomace oil, garlic, onion, mushrooms and vinegar peppers (mild,mixed or hot) then deglazed and reduced with cream, butter, marinara, cheese and herbs. The result is a rich cream sauce with a robust kick.

Sunday gravy whipped with butter, ricotta, cheese and basil.

When you are eating d'angelo sauce it's like going to pasta's happy place. Made with thin slices of prosciutto, shallots, wine, butter, tender peas, cream, tomato and fresh basil.

Our white clam sauce is made with clams that are locally harvested, olive oil, parsley and garlic. Red or white.

A new jersey favorite since the early 80's. A rich, creamy rose sauce with just a touch of bite.

Oh so tender on the bone pork chop with chef jimmy's murphy.

Boneless, skinless fillet, pan seared and roasted. Served with lemon, butter, wine and capers. Side of the chef's rice d'jour.

This dinner is a literal sunday at nana's portion of special large cut rigatoni, meatball, sausage and braised gravy meat. A flavor that only great products, time and care can create.

A tender cut of veal parmigiana style paired with a side of linguini.

Stuffed with fresh mozzarella, ricotta or ham.

With sauce to dip.

A personal size cheese and tomato sauce pizza.

Real solid meat chicken and french fries.

Ziti pasta with marinara sauce or butter served with a meatball.

WIth strawberries or bananas, powdered Sugar.

Dessert craze that everybody wants.

Sauted in garlic and oil.

Italian hot peppers and herbs sauteed in garlic and olive oil.

Two meatballs with marinara.

A 4 Oz scoop.

Our house vegetable.

No other sauces are available as a side pasta.

Served with balsamic vinaigrette.