Shrimp, scallops, calamari and octopus over a bed of julienned vegetables.

Thin slices of filet mignon served over arugula and parmigiano.

Parma prosciutto, sopressata, bresaola, caciatorini parmigiano and mozzarella with assorted grilled vegetables.

Jumbo lump crab meat and herbs served with a homemade yogurt based tartar sauce over braised julienne vegetables.

Jumbo shrimp cocktail served with traditional cocktail sauce.

And vine ripened tomato.

Little neck clams stuffed with herbed bread crumbs baked in white wine and lemon sauce.

Italian white eggplant filled with imported cheeses and fresh plum tomato sauce topped with fresh mozzarella.

Battered and fried to a golden brown.

With fresh marinara.

Cognac, sage, baby greens, garlic.

Belgian endive, roasted holland peppers, whole nuts and stilton cheese.

Organic field greens in a mild balsamic vinaigrette, wrapped in english cucumber, topped with diced tomato and fresh mozzarella.

With baby romaine and house-made classic caesar dressing.

Diced tomato, avocado, vidalia onion and gorgonzola cheese.

Chopped field greens and garden vegetables in a house balsamic vinaigrette.

Chopped fresh plum tomato, fresh basil and herbs.

Done the right way (continuing an old tradition).

A zesty, tomato sauce with roasted garlic virgin olive oil and spices.

Black olives, anchovies, fresh tomatoes, basil, capers and garlic.

Homemade wide noodle with wild mushrooms and mascarpone cheese.

A plethora of seafood, clams, shrimp, scallopsand calamari in a light tomato garlic, virgin olive oil and herbs sauce.

Ravioli stuffed with lobster in a tomato and herb sauce.

Homemade fettuccine in a mascarpone cheese sauce with grilled chicken and broccoli.

Stuffed with california flat leaf spinach, mozzarella and ricotta cheese in a fresh plum tomato and mascarpone sauce.

Triple smoked bacon, vidalia onions, fresh plum tomato & herbs.

Served over braised julienne vegetables in a red zinfandel reduction.

Topped with sauteed cherry peppers and balsamic glaze.

Aged in house to perfection grilled to your specification served pittsburgh style.

Served with nicola potato and sauteed spinach.

Breast of free range chicken in a parmigiano batter sauteed with white wine, lemon and fresh peas.

Boneless breast of chicken pan-roasted and tossed with potatoes, cherry peppers and duck sausage, splashed with port wine and balsamic vinegar.

Boneless breast of chicken sauteed with wild mushroom, cognac and mascarpone.

Pan seared chunks of chicken in a white wine, lemon and garlic sauce with artichokes and sausages.

Grilled served over braised julienne vegetables.

Breast of chicken sauteed with garlic, cherry peppers, shiitake, mushrooms and balsamic vinegar.

Breast of chicken lightly breaded, pan fried topped with vine ripened tomato, basil, bermuda onions and fresh mozzarella.

Stuffed with prosciutto and fontina cheese, baked in white wine and veal stock reduction.

Served with spaghetti and tomato sauce.

Sauteed with wild mushrooms, Italian brandy and mascarpone served with nociola potato.

Sauteed with white wine, topped with prosciutto, fontina and diced tomato.

Sauteed with roasted garlic, roasted holland peppers, wild mushrooms and diced plum tomato.

Lightly breaded and pan seared.

Fresh calamari sauteed with garlic, white wine, tomato, virgin olive oil, fresh basil and spices.

Filet of atlantic salmon in a mustard and champagne sauce.

Pan seared ahi tuna in a light port wine reduction, served over braised julienne vegetables.

Jumbo shrimp, lightly breaded, pan seared, baked with fresh plum tomato and fresh mozzarella.

Jumbo shrimp in a light garlic, white wine and anchovy sauce.

Filet of florida snapper in a light tomato broth, garlic white wine, herbs & little neck clams.

Fresh leaf spinach sauteed in garlic and oil.

Fresh broccoli rabe sauteed in garlic and oil.

French fried potato.

Julienned vegetables sauteed in garlic and oil.

Fresh broccoli sauteed in garlic and oil.

Mashed potato.