Thinly sliced peppered crusted raw tenderloin of beef drizzled with our house mustard sauce garnished with arugula and shaved Parmesan cheese.

Jumbo lump crabmeat tossed in remoulade over layers of fresh avocado and mango.

Panko and Parmesan crusted marinated roman artichoke hearts fried served with baby arugula and chipotle aioli.

Fresh mozzarella, provolone, prosciutto di Parma, sopressata, salami, roasted peppers, grilled vegetables and olives.

Broccoli rabe, sweet Italian sausage, hot cherry peppersand potatoes sauteed with olive oil and garlic.

Rock shrimp sauteed in spicy garlic, white wine sauce.

Classical eggplant Parmigiana wrapped in a pastry shell, oven baked. Tomato pesto sauce.

Golden rings served with traditional marinara sauce.

Little neck clams or prince edward mussels served with a red or white wine garlic sauce.

Lump crab meat and jumbo shrimp served with cocktail and mustard sauce.

Boston bibb, Gorgonzola cheese, pignoli nuts, tomatoes and mushrooms tossed with a balsamic vinaigrette.

Chopped seasonal greens, cucumbers, tomatoes, red onions, hearts of palm, carrots, provolone cheese, house vinaigrette.

Arugula, bibb, endive, tossed with candied pecans, sliced pears and tossed with Gorgonzola cheese in a lemon vinaigrette.

Sliced fennel, baby spinach, sliced oranges, roasted beets and goat cheese, pecans, tossed in a champagne vinaigrette.

Fresh noodle pasta tossed with Italian sausage, baby shrimp and sweet peas in a porcini, wild mushroom cream sauce.

Whole and chopped clams sauteed with olive oil and garlic white wine sauce or marinara sauce.

Seasonal fresh vegetables sauteed in extra virgin olive oil and garlic.

4 cheese filled pasta with diced chicken breast, prosciutto, peas in a Alfredo sauce.

Tossed our vodka sauce with lump crabmeat, seared scallops and asparagus.

Tubular shaped pasta in a vodka laced creamy tomato basil sauce.

Homemade potato dumplings tossed in our traditional ragu.

Shrimp and lobster sauteed in olive oil, garlic, white wine with clams and mussels over thin pasta.

Fresh large tubular pasta, sweet Italian sausage, cannellini beans, broccoli rabe, sun-dried tomatoes, tomato garlicand oil.

Fresh pasta tossed with homemade pesto sauce with diced chicken topped with Parmigiano cheese toasted pignoli nuts.

Thinly sliced veal sauteed topped with prosciutto, mozzarella cheese sherry wine sage sauce over sauteed spinach.

10 oz. filet mignon caramelized walnuts, Brie cheese, rich demi-glace, gratin potatoes.

Milk fed veal prepared as you wish. Francese, piccata, marsala or Parmesan.

Petite 6 oz. filet mignon porcini demi-glace, seared scallops, creamy pea, bacon rissotto basil citrus burre blanc.

Roasted rack of lamb, porcini mushroom demi- glace, sauteed spinach, gratin potatoes.

Red Snapper baked with onions, capers, calamata olives in a light tomato broth.

18 oz. Angus rib-eye steak served with cream spinach and crispy Parmesan truffle fries.

Veal loin pounded thin, breaded sauteed, with arugula, tomato, red onion and shaved Parmesan.

Horseradish salmon filet, whole grain Dijon mustard sauce served over spinach.

Francese, piccata, marsala, Parmesan.

Slow braised boneless beef short ribs served over saffron risotto and broccoli rabe in an aromatic demi-glace.

Parmesan crusted chicken breast sauteed and topped with oven-dried tomatoes and fresh Mozzarella. Served with sauteed broccoli rabe.

Grilled bass fillet broccoli rapa, sun-dried tomatoes, shiitake mushrooms, roasted pepper coulis.

Boneless chicken pieces, mushrooms, onions, Italian sausage, sweet and hot vinegar peppers, shoestring potatoes.

Arborio rice, sea scallops, shrimp, crabmeat, mussels, clams and lobster simmered in a light tomato broth.

Filet of lemon sole topped with lump crab meat and toasted oreganata bread crumbs with a citrus burre blanc over sauteed spinach.

Boneless chicken breast sun-dried tomatoes, mushrooms, fresh rosemary balsamic vinegar sauce, sauteed spinach.

Pork shank braised in a aromatic demi- glace served with a creamy fig farrow rissoto.