Chicken broth with parmigiano egg drop, spinach and scallions.

Fresh prosciutto and mozzarella pressed in Italian crostini dipped in egg batter pan fried and topped with a parmesan cream sauce.

Fresh calamari served in your choice of grilled balsamic, traditional fried and tossed in a balsamic glaze or fried and tossed in carolina's sweet and spicy habanero jelly.

Grilled Italian fennel and pork sausage served over a bed of escarole and beans, sauteed in extra virgin olive oil with garlic and fresh plum tomatoes.

4 jumbo shrimp wrapped with parma prosciutto dipped in a basil pesto, grilled and served over wilted spinach.

A navona exclusive fresh eggplant fritters topped with a warm honey and raisin lemon garlic sauce.

Fresh little neck clams poached in a plum tomato seafood broth accented with fresh basil.

Fresh dry sea scallops pan seared and served over a champagne cream sauce and port wine reduction.

Thinly sliced raw filet mignon accented with a confetti of Bermuda onions, capers and hard boiled egg served over arugula tossed in a sweet balsamic reduction and shaved reggiano cheese.

Mixed fields greens tossed in a little raspberry vinaigrette dressing accented with Gorgonzola cheese and caramelized walnuts.

Traditional Caesar salad tossed in our made to order dressing accented with shaved reggiano cheese and garlic croutons.

Hearts of palm vine ripened tomato Bermuda onions and fresh basil over butter lettuce tossed in extra virgin olive oil and a kiss of lemon.

Mixed greens tossed in a balsamic vinaigrette dressing.

Diced tomatoes, onions, basil, extra virgin olive oil and shaved reggiano cheese.

With mozzarella roasted peppers and arugula.

Pesto, mushrooms and mozzarella.

Sausage meatballs, peppers, onions, mozzarella, tomato sauce.

Trenton tomato pie, mozzarella topped with plum tomatoes.

Fresh basil, fresh mozzarella, roasted garlic and plum tomatoes.

Mushrooms, balsamic onions, goat cheese, tomato sauce.

Wide tube pasta, accented with pancetta, onions, fresh basil, in a San Marzano plum tomato sauce, with a kiss of dry red pepper flakes.

Arborio rice accented with asparagus tips and jumbo shrimp in a lemon butter scampi sauce.

Arborio rice in a Gorgonzola cream sauce, served over strained marinara and grilled zucchini.

The best meat and spinach lasagna, accented with ricotta, parmigiano and mozzarella cheese, in our delicious marinara sauce.

Diced chicken breast, sauteed in a vodka cream sauce with sweet peas and onions, served over mini rigatoni pasta.

Diced chicken tenderloins, slivered prosciutto, onions and peas sauteed in a vodka cream sauce served over mini rigatoni pasta.

Arborio rice in a lemon scampi sauce, accented with jumbo shrimp and asparagus tips.

Fettuccine pasta in a parmigiano cream sauce, accented with pancetta, sweet peas and onions.

A medley of fresh shrimp, scallops, clams, calamari, muscles and lobster tail cooked in your choice of red or white sauce served over pasta or risotto.

Flat round pasta, accented with broccoli rabbe, sauteed in extra virgin olive oil, garlic and plum tomatoes, topped with fennel and pork sausage.

Home-made ground beef, ricotta and spinach lasagna baked in our fresh marinara sauce.

My mother's recipe of meatballs, rolled beef (braciola) and fennel sausage, slow cooked in a San Marzano tomato sauce served over your choice of pasta.

Quill shapped pasta, topped with slow cooked meat sauce, accented with shaved parmigiano cheese.

Jumbo shrimp sauteed in a vodka cream sauce accented with fresh dill and served over angel hair pasta.

Grilled sweet sausage served with broccoli rabbe tossed in our delicious slow cooked meat sauce topped with shaved reggiano cheese.

Shrimp, clams, calamari and PEI. Mussels, poached in your choice of white wine garlic or plum tomato seafood broth, over your choice of pasta.

The best meatballs, slow cooked in tomato sauce, served over spaghetti pasta.

Arborio rice cooked in Gorgonzola cheese cream sauce accented with mushrooms and served over strained marinara sauce and grilled zucchini strips.

Pounded veal cutlets, litely breaded, pan fried topped with baby arugula, a confetti or plum tomatoes and shaved reggiano cheese.

Seasoned center cut pork chop, grilled, topped with Italian frying peppers, onions and tomatoes, served over Italian fries.

Filet of tilapia, sauteed in a plum tomato seafood broth, accented with fresh oregano, served over linguni pasta.

New York strip, grilled topped with Gorgonzola cheese and onions sauteed in a balsamic vinegar demiglaze sauce.

Boneless chicken tenderloin and parma prosciutto, wrapped around asparagus spears, dipped in a lite egg batter, served in a lemon butter sauce.

Your choice of francese, parmigiano, picatta or marsala.

Boneless chicken breast accented with assorted mushrooms, sun-dried tomatoes and leeks in a marsala wine sauce, served over angel hair pasta.

Fresh salmon, coated with Japanese panko bread crumbs, pan seared in olive oil and topped with a dijonaise wasabi dressing.

Grilled center cut New York strip steak, topped with caramelized onions, Gorgonzola cheese and sweet balsamic reduction.

Grilled prime cut 10oz filet mignon served over a sangiovese wine demiglaze sauce.

Boneless chicken breast topped with a pignoli and pistachio encrusted brie cheese and accented with a pesto sauce with sun-dried tomatoes.

Tilapia dipped in a lite egg batter and sauteed in a lemon butter sauce diced plum tomatoes and served over wilted spinach.

Thick cut seasoned Kansas cut pork chop grilled and topped with frying peppers onions and balsamic demiglaze sauce served over Italian fries.

Pork tenderloin coated with cracked black peppercorns, pan seared and served in a cognac cream sauce accented with mushrooms.

Chicken tenderloin and parma prosciutto wrapped around asparagus spears dipped in a lite egg batter and sauteed in a lemon sauce.

New Zealand lamb chops coated with Dijon mustard and dusted with herbed bread crumbs and served over a roasted garlic demiglaze sauce.

Grilled North Atlantic salmon, served over a leek cream sauce, accented with hearts of palm.

Medallions of veal topped with parma prosciutto and mozzarella cheese in a sage demiglaze sauce served over sauteed spinach.

Warmed riccota infused bread pudding accented with malibu rum walnuts and raisins.

Our signature dessert of white chocolate mousse drizzled with a raspberry-chambord sauce.

Flourless chocolate cake.

Lady fingers dipped in espresso coffee and brandy, layered in a sweet mascarpone cheese mousse accented with chocolate shavings.