Fried calamari served with marinara sauce.

Lump crab meat served with a Dijon mustard and cocktail sauce.

Mussels steamed in garlic and oil or fresh marinara.

Shrimp, calamari and scungili tossed in olive oil and fresh lemon juice with celery and romaine.

Arborio rice, fresh mozzarella and served with fresh bolognese sauce.

Eggplant filled with ricotta and spinach baked with Gorgonzola and sun dried tomato sauce and a touch of cream.

Filled with broccoli rabe, sausage and mozzarella served with marina sauce.

Little neck clams baked with her bed breadcrumbs.

Homemade fresh mozzarella, layered with fresh tomato, roasted peppers and basil.

Freddo: Assorted cold cuts, mozzarella, Parmesan and pickled vegetables Caldo: clams oreganata, fried calamari, grilled portobello and eggplant rollatini.

Your choice of appetizer and entree.

Arugula, fennel, olives, orange and extra virgin olive oil.

Spinach, cranberries, walnuts, apples, goat cheese and balsamic dressing.

Radicchio, endive and arugula tossed with red wine vinaigrette.

Caesar salad with shaved Parmesan cheese.

Belgium endives, chopped tomato, Gorgonzola cheese and balsamic dressing.

Fresh baby greens, tomato, balsamic, virgin olive oil and Parmesan cheese.

Chopped salad with tomato, onions, cannellini beans and balsamic dressing.

Fresh linguine with shrimp, crab meat and arugula in a blush sauce.

Half rigatoni, sauteed pancetta, onions and Parmesan cheese in a fresh tomato sauce.

Fresh homemade potato dumplings in a meat sauce with a touch of cream.

Fresh manila clams in a garlic and extra virgin olive oil sauce with fresh herbs.

Homemade tagliolini with shrimp, zucchini and shallots in a lobster bisque sauce.

Fresh tomato with shallots in a blush sauce with a splash of grey goose vodka.

Fresh homemade papparedelle pasta tossed with wild boar meat and tomato sauce.

Fried eggplant and fresh mozzarella in a fresh tomato sauce.

Sauteed with sweet and hot vinegar peppers.

Filet mignon grilled with sauteed wild mushrooms, mixed vegetables and roasted potatoes.

Grilled salmon served over bed of spinach with a side of Dijon cream sauce.

Double-cut rack of veal served with broccoli rabeand roasted potatoes.

Veal crusted with Parmesan in a white wine and lemon sauce.

Chicken breast, flattened and pan seared with a fig balsamic sauce over a tri color salad.

Organic hen flattened and pan seared over sauteed spinach.

With sauteed onions, vegetables and roasted potatoes.

Veal cutlet layered with prosciutto and fontina cheese in a mushroom Marsala sauce.

Chicken cutlet topped with fresh, chopped tomato and onion drizzled with balsamic dressing.

Served with sliced potatoes, peppers and onions.

Pan seared chicken breast served artichoke hearts, sausage, roasted potatoes, cherry peppers in a white wine, lemon, rosemary sauce.