Sliced eggplant filled with ricotta, mozzarella, and Parmesan cheese then baked with a fresh tomato basil sauce.

A ball of soft, creamy, fresh mozzarella served with imported smoked prosciutto and roasted peppers.

Made in marinara sauce.

Romaine lettuce and croutons tossed with homemade Caesar dressing.

Endive, arugula, radichio and pancetta.

Cajun seasoned calamari, drizzled with a sweet balsamic glaze.

Our crispy fried calamari topped with fresh tomato and ginger sauce.

Layers of mozzarella and bread lightly dipped in flour and egg then topped with an anchovy caper sauce.

Stuffed with crabmeat.

Toasted crostini bread topped with a walnut gorgonzola spread, grilled pears and prosciutto.

Watercress, fresh pears, goat cheese and caramelized walnuts in a dijon mustard vinaigrette.

Lightly dipped in flour and egg then sauteed with lemon butter and wine sauce.

Breaded and topped with tomato sauce and mozzarella cheese

Breast of chicken stuffed with prosciutto, fontina cheese, roasted peppers, and spinach, wrapped with bacon in mushroom brandy cream sauce.

Breast of chicken sauteed with mushrooms, potatoes, sausage, and garlic in a white wine sauce.

Grilled breast of chicken topped with spinach, grilled portobello mushroom, melted fresh mozzarella, and roasted peppers.

Grilled and marinated in hot and sweet spice.

Served with a balsamic drizzle.

Sauteed scallopini topped with prosciutto and cheese, served over a bed of spinach.

Braised in red wine and tomatoes, served over gnocchi.

Oven-roasted, stuffed with Gorgonzola, prosciutto, walnuts, and figs, in a light sweet maple glaze.

Stuffed with crabmeat and shrimp, in a pink Sambuca cream sauce.

Sauteed scallopini topped with prosciutto and cheese, served over a bed of spinach.

Topped with eggplant, prosciutto and cheese in a light marsala, mushroom and fresh tomato sauce.

Grassfed ribeye steak in a sweet and dry melty garlic rub.

Served with a light touch of balsamic reduction and mixed vegetables.

Pan-seared, with hickory-smoked tomatoes and jumbo lump crab-meat.

Francaise, Parmigiana, scampi or marinara.

Shrimp, scallops, lobster tail and clams sautéed in white wine, garlic, and fresh herbs, served over linguine.

Lobster tail, shrimp, scallops, clams, mussels and calamari sauteed with light garlic and plum tomatoes served over linguine.

Vodka sauce with very fine chopped prosciutto and shiitake mushrooms.

Rustica. Handmade broad fettuccine pasta with an old-style Bolognese sauce with shavings of Parmigiano Reggiano cheese.

Homemade potato dumpling in a Bolognese sauce.

Littleneck clams and chopped sea clams in a white wine sauce.

Enjoy the sweet flavor of bosc pears pureed with Danish bleu cheese, walnuts and ricotta. Served in a brown butter balsamic reduction.

Wild and porcini mushrooms sauteed with jumbo shrimp in a light cream sauce with spinach.

Served in a pink vodka sauce with baby shrimp.

Sauteed jumbo shrimp and broccoli in a white wine and garlic sauce.

Stuffed with meat and cheese, topped with our tomato sauce and mozzarella cheese.

Homemade lobster ravioli in a Sambuca cream sauce with baby shrimp.

Pulled oxtail braised in red wine with fresh tomatoes, over homemade rigatoni, topped with imported burrata.

Stuffed with braised short ribs and Asiago cheese, roasted garlic, and San Marzano tomato sauce topped with diced fresh mozzarella.

"Cacio e pepe" means "cheese and pepper". Our best quality importaed pecorino Romano cheese make this spaghetti dish 1 of the simplest most delicious meals.

A perfect blend of portobello mushroom, broccoli rabe, sweet Italian sausage and ricotta cheese in a butter sage sauce.

Sauteed crispy pancetta and egg yolks- the heat of just drained pasta cooks the egg yolks in this sauce. It is a favorite of romans.

Served with ricotta in pink marinara sauce.

Once you try it you can't live without it. Our homemade crabmeat ravioli is served in a pink vodka sauce with baby shrimps and spinach.

Tender pulled roasted chicken, slowly cooked and served over arugula, ripe tomatoesand homemade croutons. Tossed in our lemon extra virgin olive oil dressings and topped with shavings of Reggiano Parmigiano cheese.

Grilled cajun salmon over crispy romaine with homemade croutons and caesar dressing.

Grilled chicken marinated with extra virgin olive oil and garlic over mixed greens, tomatoes and onions.

Watercress, thinly sliced fresh pears, goat cheeseand caramalized walnuts, in a dijon mustard vinagrette.

A mix of radichio, endivesand arugula, with crispy pancetta, tossed with extra virgin olive oil and balsamic dressing.

Grilled breast of chicken topped with spinach, roasted peppersand melted cheese.

Pan seared cutlet topped with tomato sauce and melted mozzarella cheese. A classic.

Grilled breast of chicken topped with tomatoes, pancetta, Asiago cheese on toasted homemade bread, served with homemade fried potatoes.

Homemade pasta with old-style bolognese sauce "grandma recipe".

Homemade potato dumpling in a pink vodka sauce with baby shrimp.

Bolognese sauce.

Linguini white clam sauce little neck clams and chopped sea clams in white wine sauce.

Crabmeat ravioli once you try it you cant live without it. Our homemade crabmeat ravioli is served in a pink vodka sauce with baby shrimps and spinach.

Sauteed jumbo shrimp and broccoli in a white wine and garlic sauce.

In pink vodka sauce.

Spaghetti carbonara sauteed crispy pancetta and egg yolks. The heat of the drained pasta cooks the egg yolks to create a creamy texture in the sauce. A favorite of the Romans.

Wild porcini and shitake mushrooms sauteed with baby shrimps in light cream sauce with spinach.

Spinach and chicken ravioli stuffed with sauteed spinach, chicken and cheeses, served in a pink marinara sauce.

Sauteed scallopini topped with prosciutto and cheese, over a bed of spinach.

Braised beef ravioli stuffed with braised short ribs and Asiago cheese, roasted garlic and san marzano tomato sauce topped with diced fresh mozzarella.

Stuffed with crab meat and shrimp, in a pink sambuca cream sauce.

Branzino pan-seared, hickory-smoked tomatoes and jumbo lump crab meat.

Oxtail ragu and burrata pulled oxtail meat ragu braised in red wine with tomatoes, fresh herbs, served over homemade rigatoni, topped with imported burrata.

Lobster tail, shrimp, scallops and clams sauteed in a white wine with garlic and fresh herbs, served over linguini.

Homemade lobster ravioli in sambuca cream sauce with baby shrimp.

Pear ravioli enjoy the sweet-spicy flavor of bosc pears pureed with Danish blue cheese, walnutsand ricotta. Served in a brown butter balsamic reduction.

Oven-roasted, stuffed with gorgonzola, prosciutto, walnuts, and figs, in a light maple glaze.