A blend of spinach, fresh mozzarella, cheddar, and mascarpone cheeses, served with garlic crostin.

Panco crusted white bread stuffed with fresh mozzarella, prosciutto, basil, and a side of tomato sauce.

Sauteed Italian sausage and broccoli rabe, on a garlic crostini drizzled with a balsamic glaze.

Lightly battered eggplant stuffed with ham and seasoned ricotta cheese.

Borson cheese, fresh spinach, shrimp, and Italian bread crumbs.

Dusted calamari served with a spicy tomato sauce and lemon wedge.

Fresh made mozzarella, plum tomato, prosciutto di parma, capicola, sopressata, fire roasted peppers, imported provolone, olives, fresh basil, and extra virgin olive oil.

Jumbo lump crab meat, fresh herbs, panco bread crumbs, topped with a traditional tomato bruschetta.

Tuscan dusted calamari tossed with homemade hot sauce and topped with crumbled goat cheese.

Arancini (rice ball), stuffed mushrooms, shrimp, and mussels marinara, eggplant rollantini and clams orgenato.

Field greens, cherry tomato, red onion, and kalamata olives with our house dressing.

Crisp romaine, homemade croutons, and shaved Romano cheese, tossed in our house dressing.

Baby arugala, cherry tomato, red onion, fennel, shaved pecarino, balsamic vinaigrette.

Field greens, dried cranberries, candied walnuts, cherry tomato and crusted fried goat cheese with a cranberry vinaigrette.

Fresh made mozzarella, plum tomato, fire roasted peppers, fresh basil and drizzled with extra virgin olive oil.

Fresh mozzarella, ricotta cheese and sauteed baby spinach.

Fresh mozzarella, plum tomato sauce, Italian sausage, sauteed broccoli rabe and fresh garlic.

Spinach, tomato and egg pasta tossed in a traditional Alfredo sauce.

Potato dumplings tossed in a filetto di pomodoro sauce.

Angel hair pasta tossed with extra virgin olive oil, jumbo shrimp and broccoli rabe.

Crepes stuffed with lobster, shrimp, scallops, fresh herbs, and seasoned ricotta, in a bechamel tomato sauce.

Linguine tossed with shrimp, scallops, mussels, mushrooms, and spinach in a lite garlic sauce.

Served in a braised beef and mushroom ragu.

Panco crusted chicken breast stuffed with ham and fontina cheese, topped with mushroom sauce, served with asparagus and mashed potatoes.

Chicken breast and shrimp with melted cheese and a light seasoned cream sauce.

Braised pork shank in a sherry wine sauce served over escarole and beans.

Grilled Atlantic salmon over artichoke hearts, green peas and shaved fennel.

Slow cooked short ribs in a red wine reduction over a wild mushroom risotto.

Pan seared scallops over fennel and pea risotto in a brown butter emulsion.

Filet of sole with jumbo lump crab meat, asparagus tips, and seasoned Italian bread crumbs, in a citrus bur blanc.

Center cut pork chop, served with onions, hot cherry peppers, mushrooms, and sausage, in a red wine reduction.

12 oz. skirt steak topped with a caramelize onion and red wine reduction served with whipped potatoes.

Salmon, shrimp, calamari, and scallops with a spicy roasted tomato sauce.

Penne pasta in our signature vodka sauce.

A blend of ricotta, mozzarella, boiled eggs, and ground beef, layered in fresh pasta sheets with tomato sauce and grated cheese.

Little hats tossed with fresh crumbled sausage, broccoli rabe, fresh garlic, and extra virgin olive oil.