Cheese blend with light anchovy and bread crumb stuffing.
Baked with 3 cheeses.
Fresh dry rick sea scallops baked in bed of cream sauce, with garlic cheese topping.
Fresh spinach mix and melted provolone.
Honey comb tripe served in light bodied red sauce.
Cilantro cream sauce and mini penne.
Baby salad tossed with balsamic vinaigrette; next to a hot mineo and sapio Italian link.
Baby salad tossed with balsamic vinaigrette; next to a hot meatball with sauce.
Grilled 6 ounce boneless breast and 4 jumbo gulf shrimp finished in garlic cream sauce.
Served with garlic cream sauce.
Served in light bodied red sauce. Side order spaghetti served with entree portion.
Served in light bodied red sauce. Side order spaghetti served with entree portion.
Gently broiled with lemon and butter.
Think of linguini and clam sauce augmented with 4 jumbo shrimp and 4 scallops, topped with a bit of fried calamari.
Veal scallopini sauteed with mushroom and onion in a pan reduction of wine and veal stock.
Moist and glazed brown, served atop fresh steamed spinach.
Dipped in egg and Romano cheese, sauteed with lemon juice and parsley.
Dipped in egg and Romano cheese, sauteed with lemon juice and parsley.
Ricotta salata is known as the Italian feta; made from sheep's milk, it's sliced and melted atop housemade marinara.
Gulf shrimp sauteed with a bit of mushroom and onion, in a cream sauce made with asti spumante. Served over linguini.
Homemade hot fudge.