Fusilli in a sweet and hot sausage Bolognese
Choose from cheese; broccoli rabe and sausage; butternut squash; burrata; walnut Gorgonzola; roasted red pepper and mozzarella; prosciutto and provolone
Spaghetti tossed in Pecorino Romano and freshly ground black pepper
Gnocchi in a basil pesto with broccoli florets
Lobster ravioli in a white wine lobster cream sauce
Lightly battered zucchini flowers stuffed with Prosciutto di Parma and fresh mozzarella served with a side of marinara sauce
Calamari sautéed in white wine, lemon, parsley, garlic and oil topped with zucchini linguini
Steamed littleneck clams sautéed in plum tomato and sweet onion sauce
Steamed littleneck clams sautéed in white wine, garlic and oil
In a lemon, butter and chopped garlic white wine sauce with breadcrumbs and paprika
Charred Spanish octopus over butter beans and sweet pepper drops in lemon and olive oil
Two sautéed artichoke hearts alla Oreganata in a lemon and white wine sauce
Soft-centered fresh mozzarella served with crostini over a sun-dried tomato paste puree, olive oil and basil
Soft-centered fresh mozzarella served over arugula with figs, prosciutto and Gorgonzola drizzled with EVOO and balsamic glaze
Caramelized onions, melted fresh mozzarella and sherry wine in a chicken broth topped with toasted puff pastry and crispy shoestring onions
Chopped salad of cucumbers, plum tomatoes, thinly sliced red onions, fresh mozzarella, croutons and fresh basil in a red wine vinaigrette
Baby arugula with roasted butternut squash, dried cranberries and roasted pumpkin seeds and beets in a creamy balsamic vinaigrette
Classic bisque with chunks of hand-picked lobster, fresh cream and a hint of sherry garnished with parsley
Roasted butternut squash puréed with a touch of cream and finished with a dash of cinnamon
Butter beans and sweet peppers with lemon and olive oil
One dozen raw littleneck clams on the half shell served with lemon, horseradish and cocktail sauce
Half-dozen raw Blue Point oysters on the half shell served with lemon, horseradish and cocktail sauce
Six chilled shrimp served with lemon and cocktail sauce
Butternut squash ravioli in a creamy sage and hazelnut sauce, topped with toasted hazelnuts
Mafalda pasta with slow-braised short rib ragu garnished with pangrattato
Guanciale, onion, crumbled sausage, egg yolks and Pecorino Romano in marinara sauce
Black squid ink pasta with sautéed calamari in a spicy marinara sauce
Served with sautéed asparagus, creamy polenta and salsa verde topped with cherry tomatoes and microgreens
Italian seafood stew of sautéed tilapia, mussels, clams and shrimp in a hot pot served with sautéed escarole and roasted potatoes
Stuffed with crabmeat in a lemon, butter, shallot and white wine sauce served with sautéed broccoli, carrots and roasted potatoes
In a lemon, white wine and butter sauce served with sautéed spinach and saffron risotto
Toasted almond–truffle-butter–crusted Chilean sea bass in a honey-balsamic reduction served with sautéed escarole and roasted potatoes
Sautéed black sea bass in a lemon, sun-dried tomato and artichoke sauce served with sautéed escarole and roasted potatoes
With fresh Maine lobster, rock shrimp, sautéed spinach and roasted garlic in a white wine sauce
Pan-roasted 8 oz. filet mignon with mushrooms, roasted potatoes and sautéed spinach in a Gorgonzola-Cognac sauce topped with shoestring onions and served with a 6 oz. lobster tail with drawn butter
6 oz. twin tails served with drawn butter, sautéed spinach and roasted potatoes
Classic chicken parmigiana with our signature vodka sauce served with penne or rigatoni
Sautéed veal layered with eggplant, prosciutto and melted fresh mozzarella in a light brown sauce with a touch of marinara served with sautéed escarole and roasted potatoes
Braised in a white wine and vegetable broth served over risotto and sautéed escarole
Thinly pounded 12-ounce veal chop topped with prosciutto and melted fresh mozzarella in a mushroom-Marsala brown sauce
Thinly pounded 12 oz. veal chop topped with chopped tomatoes, onions, basil and garlic in a red wine vinaigrette with a touch of drizzled pesto
Thinly pounded 12 oz. veal chop topped with baby arugula, cherry tomatoes, fresh mozzarella balls, and shaved Pecorino Romano drizzled with a creamy balsamic vinaigrette
Basil Gnocchi in a white wine, garlic and oil sauce with cherry tomatoes
Ravioli stuffed with tomato, onion and prosciutto served in a marinara sauce
Gluten-free penne with sliced sausage, peppers and onions in garlic and oil (add hot cherry peppers +$3)
Roasted spaghetti squash in garlic and oil with thinly sliced carrots, zucchini, broccoli and grilled chicken
Roasted spaghetti squash with meatballs in marinara
Mussels in marinara sauce
Mussels in white wine, garlic and oil
Mussels in a brandy–peppercorn sauce with a touch of cream
Mussels in white wine, garlic and oil with breadcrumbs, oregano and Pecorino Romano
Mussels in white wine sauce with pancetta and hot cherry peppers
Served with marinara sauce
Served with a side of spicy marinara sauce
Fried calamari sautéed in spicy marinara with hot cherry peppers
Whole littleneck clams topped with breadcrumbs, Pecorino Romano, garlic and oregano
Rice balls with ricotta, mozzarella and lemon zest served with marinara
Crispy fried country bread stuffed with mozzarella served in marinara sauce
Lightly breaded rolled mashed potatoes and mozzarella served with marinara sauce
Stuffed with breadcrumbs, peppers, prosciutto and onions in a white wine sauce with a touch of marinara
Paper-thin raw beef filet topped with baby arugula and Parmesan shavings over a spicy garlic aioli
Toasted bread served with a side of ricotta, sea salt and fresh herbs, and a side of chopped tomatoes, onions, garlic and fresh basil
Assortment of stuffed mushrooms, eggplant rollatini, sautéed artichoke hearts, clams Oreganata and fried shrimp
Assortment of cured meats, portobello mushrooms with balsamic, roasted peppers, olives, Parmigiano Reggiano, fresh mozzarella and ricotta with honey
With cherry tomatoes, walnuts and Gorgonzola in a sherry vinaigrette
Romaine lettuce and garlic croutons topped with shaved Parmesan in Caesar dressing
Mixed greens, chickpeas, cucumbers and beets in a red wine vinaigrette
Fresh mozzarella, tomatoes and roasted red peppers served with olive oil and balsamic vinegar on the side
Chilled seafood salad of calamari, scungilli, shrimp, clams and mussels
Baby spinach, beets, walnuts and fried goat cheese in a sherry vinaigrette
Mesclun greens, Granny Smith apples, roasted almonds, craisins and goat cheese in an apple-cinnamon vinaigrette
With caramelized shallots, pears and fresh goat cheese in a balsamic vinaigrette
Cured codfish with red peppers, celery, olives and parsley in a lemon and olive oil dressing served over mesclun greens
Spinach, egg and Pecorino Romano in a chicken broth
Tubetti pasta, vegetables and beans in a tomato broth
Tortellini and fine herbs in a chicken broth
Onions, carrots, celery and barley in a tomato broth
Italian sausage, vegetables and beans in a chicken broth
Zucchini, onions, garlic and cream in chicken broth
With cherry tomatoes, cubed eggplant and ricotta salata in garlic and oil with a touch of marinara
Cheese ravioli in marinara sauce, topped with shaved Parmesan
Broccoli rabe and sausage ravioli in garlic and oil or marinara
Burrata mozzarella ravioli in Marsala wine sauce
Walnut and Gorgonzola ravioli in Alfredo sauce
Roasted peppers and mozzarella ravioli in fra diavolo sauce
Prosciutto and provolone ravioli in vodka sauce
With baby clams, pancetta, garlic and oil in a white wine sauce
In a tomato, cream and vodka sauce
In a tomato, cream and vodka sauce
With wild mushrooms in veal Bolognese
With shrimp, scallops, calamari, clams and mussels in marinara sauce
With tomatoes, onions and pancetta in marinara sauce topped with red pepper flakes
In marinara sauce
With broccoli rabe and sausage in garlic and oil
With shrimp, scallops, clams and cherry tomatoes in garlic and oil
In a pancetta, onion and Pecorino Romano cream sauce
In a light cream Parmigiano sauce
In a light cream Parmigiano sauce
Pasta with sautéed vegetables in garlic and oil or marinara sauce
In our traditional marinara sauce
With crushed tomatoes, onions, prosciutto and fresh basil
Served with your choice of marinara, fra diavolo, garlic and oil or Alfredo sauce
Spaghetti tossed in Pecorino Romano and freshly ground black pepper
Gnocchi in a basil pesto with broccoli florets
Mafalda pasta with slow-braised short rib ragù garnished with pangrattato
Comes with ricotta in a beef ragù topped with melted fresh mozzarella
With ricotta and eggplant topped with melted fresh mozzarella
With Parmesan, Gorgonzola, prosciutto and peas in Alfredo sauce topped with melted fresh mozzarella
Stuffed with ricotta, Parmigiano Reggiano and spinach in a tomato cream sauce topped with melted fresh mozzarella
Fresh mozzarella and basil with marinara
Pepperoni, fresh mozzarella and Pecorino Romano with marinara
Meatballs, fresh mozzarella and Pecorino Romano with marinara
Sausage, fresh mozzarella and Pecorino Romano with marinara sauce
Grilled zucchini, eggplant, broccoli and mushrooms with mozzarella and marinara
Grilled balsamic chicken and goat cheese with marinara sauce.
Fresh mozzarella, ricotta, grated Pecorino Romano, prosciutto, baby arugula, garlic and fresh basil
Cauliflower crust pizza with fresh mozzarella and marinara
Chicken cutlet with melted fresh mozzarella, mushrooms and Marsala sauce on toasted hero bread
Grilled chicken, melted fresh mozzarella, roasted peppers and pesto sauce on toasted hero bread
Chicken cutlet with marinara sauce and melted fresh mozzarella on toasted hero bread
Breaded eggplant with marinara sauce and melted fresh mozzarella on toasted hero bread
With marinara sauce and melted fresh mozzarella on toasted hero bread
With marinara sauce and melted fresh mozzarella on toasted hero bread
With marinara sauce and melted fresh mozzarella on toasted hero bread
With marinara sauce and melted fresh mozzarella on toasted hero bread
With marinara sauce or sautéed in garlic and oil on toasted hero bread
Grilled or breaded chicken topped with chopped tomatoes, onions, basil and garlic in a red wine vinaigrette finished with a drizzle of pesto
Grilled or breaded chicken topped with baby arugula, cherry tomatoes, fresh mozzarella balls and shaved Pecorino Romano drizzled with balsamic vinaigrette
On the bone only, with sausage, potatoes, peppers, and onions in a light white wine brown sauce
Available as parmigiana, francese, scampi or fra diavolo
Available as parmigiana, francese, marsala or piccata
Available as parmigiana, francese, marsala or piccata
Available as parmigiana or rollatini
Tilapia broiled with a classic crust of breadcrumbs, garlic and Pecorino Romano served with sautéed spinach and roasted potatoes
Broiled with olive oil, garlic, parsley and breadcrumbs in a chopped tomato, caper and olive sauce served with sautéed escarole and roasted potatoes
Sautéed in a lemon, white wine and butter sauce served with asparagus, fried tomatoes and roasted potatoes
Lightly breaded and served over roasted eggplant in a sherry vinegar, honey and sweet garlic sauce
Broiled with olive oil and a touch of balsamic served over grilled mixed vegetables
Sautéed in a lemon white wine sauce with pine nuts and craisins served over sautéed spinach and roasted potatoes
With peas, pancetta, saffron and white truffle essence
Cured codfish fried in a light batter served with sautéed escarole, roasted potatoes and a side of lemon sauce
Filet mignon in a Gorgonzola-Cognac sauce with mushrooms served over sautéed spinach and roasted potatoes topped with crispy shoestring onions
Braised beef short ribs with mushrooms in a Barolo wine sauce served with creamy polenta
Grilled pork chop served over mushroom-saffron risotto with a hint of truffle oil
Grilled pork chop in an apricot glaze served with sautéed spinach and roasted potatoes
Served with julienne vegetables and roasted potatoes
In a hoisin-teriyaki marinade served with julienne vegetables and roasted potatoes
Grilled pork chop in a balsamic reduction served with sautéed escarole and roasted potatoes
Sautéed in garlic and olive oil
Sautéed in garlic and olive oil
Sautéed in garlic and olive oil
Sautéed in garlic and olive oil
Peppers, zucchini, onions, mushrooms and eggplant sautéed in balsamic and olive oil
Carrots and zucchini sautéed in garlic and olive oil
Fried meatballs (no sauce)
In marinara sauce
In marinara sauce
Sautéed in garlic and olive oil
Sautéed in garlic and olive oil
Sautéed in garlic and olive oil
Warm peaches stuffed in a lightly fried, crispy pastry tossed in cinnamon and sugar and served with a scoop of vanilla ice cream
Chocolate cake with a molten chocolate center topped with a scoop of vanilla ice cream
Two scoops each of vanilla and chocolate ice cream topped with homemade caramel, chocolate syrup, whipped cream, marshmallow fluff, walnuts, Oreo crumbles and powdered sugar
Gluten-free pecan pie topped with a scoop of vanilla ice cream
Warm apples baked in a crumble crust topped with two scoops of vanilla ice cream
Served with homemade whipped cream
Warm Belgian waffles with sliced bananas, strawberries, blueberries, our homemade caramel sauce and two scoops of vanilla ice cream
An assortment of fresh, sliced fruit
Fusilli in a sweet and hot sausage Bolognese
Choose from cheese; broccoli rabe and sausage; butternut squash; burrata; walnut Gorgonzola; roasted red pepper and mozzarella; prosciutto and provolone
Spaghetti tossed in Pecorino Romano and freshly ground black pepper
Gnocchi in a basil pesto with broccoli florets
Lobster ravioli in a white wine lobster cream sauce
Lightly battered zucchini flowers stuffed with Prosciutto di Parma and fresh mozzarella served with a side of marinara sauce
Calamari sautéed in white wine, lemon, parsley, garlic and oil topped with zucchini linguini
Steamed littleneck clams sautéed in white wine, garlic and onions
Steamed littleneck clams sautéed in plum tomato and sweet onion sauce
Baked oysters in a lemon, butter and chopped garlic white wine sauce with breadcrumbs and paprika
Charred Spanish octopus over butter beans and sweet pepper drops in lemon and olive oil
Two sautéed artichoke hearts alla Oreganata in a lemon and white wine sauce
Soft-centered fresh mozzarella served with crostini over a sun-dried tomato paste puree, olive oil and basil
Soft-centered fresh mozzarella served over arugula with figs, prosciutto and Gorgonzola drizzled with EVOO and balsamic glaze
Caramelized onions, melted fresh mozzarella and sherry wine in a chicken broth topped with toasted puff pastry and crispy shoestring onions
Chopped salad of cucumbers, plum tomatoes, thinly sliced red onions, fresh mozzarella, croutons and fresh basil in a red wine vinaigrette
Baby arugula with roasted butternut squash, dried cranberries and roasted pumpkin seeds and beets in a creamy balsamic vinaigrette
Classic bisque with chunks of hand-picked lobster, fresh cream and a hint of sherry garnished with parsley
Roasted butternut squash puréed with a touch of cream and finished with a dash of cinnamon
Butter beans and sweet peppers with lemon and olive oil
One dozen raw littleneck clams on the half shell served with lemon, horseradish and cocktail sauce
Half-dozen raw Blue Point oysters on the half shell served with lemon, horseradish and cocktail sauce
Six chilled shrimp served with lemon and cocktail sauce
Butternut squash ravioli in a creamy sage and hazelnut sauce, topped with toasted hazelnuts
Mafalda pasta with slow-braised short rib ragu garnished with pangrattato
Guanciale, onion, crumbled sausage, egg yolks and Pecorino Romano in marinara sauce
Black squid ink pasta with sautéed calamari in a spicy marinara sauce
Served with sautéed asparagus, creamy polenta and salsa verde topped with cherry tomatoes and microgreens
Italian seafood stew of sautéed tilapia, mussels, clams and shrimp in a hot pot served with sautéed escarole and roasted potatoes
Stuffed with crabmeat in a lemon, butter, shallot and white wine sauce served with sautéed broccoli, carrots and roasted potatoes
In a lemon, white wine and butter sauce served with sautéed spinach and saffron risotto
Toasted almond–truffle-butter–crusted Chilean sea bass in a honey-balsamic reduction served with sautéed escarole and roasted potatoes
Sautéed black sea bass in a lemon, sun-dried tomato and artichoke sauce served with sautéed escarole and roasted potatoes
With fresh Maine lobster, rock shrimp, sautéed spinach and roasted garlic in a white wine sauce
Pan-roasted 8 oz. filet mignon with mushrooms, sautéed spinach and roasted potatoes in a Gorgonzola-Cognac sauce topped with shoestring onions and served with a 6 oz. lobster tail with drawn butter
6 oz. twin tails served with drawn butter, sautéed spinach and roasted potatoes
Classic chicken parmigiana with our signature vodka sauce served with penne or rigatoni
Sautéed veal layered with eggplant, prosciutto and melted fresh mozzarella in a light brown sauce with a touch of marinara, served with sautéed escarole and roasted potatoes
Braised in a white wine and vegetable broth served over risotto and sautéed escarole
Thinly pounded 12-ounce veal chop topped with prosciutto and melted fresh mozzarella in a mushroom-Marsala brown sauce
Lightly herb breaded rack of lamb in a lamb au jus served with escarole and roasted potatoes
Gluten-free penne with sliced sausage, peppers and onions in garlic and oil (add hot cherry peppers +$3)
Thinly pounded 12 oz. veal chop topped with chopped tomatoes, onions, basil and garlic in a red wine vinaigrette with a touch of drizzled pesto
Thinly pounded 12 oz. veal chop topped with baby arugula, cherry tomatoes, fresh mozzarella balls, and shaved Pecorino Romano drizzled with a creamy balsamic vinaigrette
Basil Gnocchi in a white wine, garlic and oil sauce with cherry tomatoes
Lightly herb-breaded rack of lamb in a lamb au jus served with escarole and roasted potatoes
Puréed roasted and caramelized butternut squash with a touch of cream and cinnamon
Ravioli stuffed with tomato, onion and prosciutto served in a marinara sauce
Roasted spaghetti squash in garlic and oil with thinly sliced carrots, zucchini, broccoli and grilled chicken
Roasted spaghetti squash with meatballs in marinara
Mussels in marinara sauce
Mussels in white wine, garlic and oil
Mussels in a brandy–peppercorn sauce with a touch of cream
Mussels in white wine, garlic and oil with breadcrumbs, oregano and Pecorino Romano
Mussels in white wine sauce with pancetta and hot cherry peppers
Served with marinara sauce
Rice balls with ricotta, mozzarella and lemon zest served with marinara
Crispy fried country bread stuffed with mozzarella served in marinara sauce
Lightly breaded rolled mashed potatoes and mozzarella served with marinara sauce
Served with a side of spicy marinara sauce
Fried calamari sautéed in spicy marinara with hot cherry peppers
Whole littleneck clams topped with breadcrumbs, Pecorino Romano, garlic and oregano
Stuffed with breadcrumbs, peppers, prosciutto and onions in a white wine sauce with a touch of marinara
Paper-thin raw beef filet topped with baby arugula and Parmesan shavings over a spicy garlic aioli
Toasted bread served with a side of ricotta, sea salt and fresh herbs, and a side of chopped tomatoes, onions, garlic and fresh basil
Assortment of stuffed mushrooms, eggplant rollatini, sautéed artichoke hearts, clams Oreganata and fried shrimp
Assortment of cured meats, portobello mushrooms with balsamic, roasted peppers, olives, Parmigiano Reggiano, fresh mozzarella and ricotta with honey
With cherry tomatoes, walnuts and Gorgonzola in a sherry vinaigrette
Romaine lettuce and garlic croutons topped with shaved Parmesan in Caesar dressing
Mixed greens, chickpeas, cucumbers and beets in a red wine vinaigrette
Fresh mozzarella, tomatoes and roasted red peppers served with olive oil and balsamic vinegar on the side
Chilled seafood salad of calamari, scungilli, shrimp, clams and mussels
Baby spinach, beets, walnuts and fried goat cheese in a sherry vinaigrette
Mesclun greens, Granny Smith apples, roasted almonds, craisins and goat cheese in an apple-cinnamon vinaigrette
With caramelized shallots, pears and fresh goat cheese in a balsamic vinaigrette
Cured codfish with red peppers, celery, olives and parsley in a lemon and olive oil dressing served over mesclun greens
Spinach, egg and Pecorino Romano in a chicken broth
Tubetti pasta, vegetables, and beans in a tomato broth
Tortellini and fine herbs in a chicken broth
Onions, carrots, celery and barley in a tomato broth
Italian sausage, vegetables and beans in a chicken broth
Zucchini, onions, garlic and cream in chicken broth
With cherry tomatoes, cubed eggplant and ricotta salata in garlic and oil with a touch of marinara
Cheese ravioli in marinara sauce topped with shaved Parmesan
Broccoli rabe and sausage ravioli in garlic and oil or marinara
Burrata mozzarella ravioli in Marsala wine sauce
Walnut and Gorgonzola ravioli in Alfredo sauce
In fra diavolo sauce
Prosciutto and provolone ravioli in vodka sauce
With baby clams, pancetta, garlic and oil in a white wine sauce
In a tomato, cream and vodka sauce
In a tomato, cream and vodka sauce
With wild mushrooms in veal Bolognese
With shrimp, scallops, calamari, clams and mussels in marinara sauce
With tomatoes, onions and pancetta in marinara sauce topped with red pepper flakes
In marinara sauce
With broccoli rabe and sausage in garlic and oil
With shrimp, scallops, clams and cherry tomatoes in garlic and oil
In a pancetta, onion and Pecorino Romano cream sauce
In a light cream Parmigiano sauce
In a light cream Parmigiano sauce
Pasta with sautéed vegetables in garlic and oil or marinara sauce
In our traditional marinara sauce
With crushed tomatoes, onions, prosciutto and fresh basil
Served with your choice of marinara, fra diavolo, garlic and oil or Alfredo sauce
Ravioli stuffed with Gorgonzola cheese and walnuts served in an Alfredo sauce
Spaghetti tossed in Pecorino Romano and freshly ground black pepper
Gnocchi in a basil pesto with broccoli florets
Mafalda pasta with slow-braised short rib ragù garnished with pangrattato
Comes with ricotta in a beef ragù topped with melted fresh mozzarella
With ricotta and eggplant topped with melted fresh mozzarella
With Parmesan, Gorgonzola, prosciutto and peas in Alfredo sauce topped with melted fresh mozzarella
Stuffed with ricotta, Parmigiano Reggiano and spinach in a tomato cream sauce topped with melted fresh mozzarella
Available as parmigiana, francese, scampi or fra diavolo
Available as parmigiana, francese, marsala or piccata
Available as parmigiana, francese, marsala or piccata
Available as parmigiana or rollatini
Grilled or breaded chicken topped with chopped tomatoes, onions, basil and garlic in a red wine vinaigrette finished with a drizzle of pesto
Grilled or breaded chicken topped with baby arugula, cherry tomatoes, fresh mozzarella balls and shaved Pecorino Romano drizzled with balsamic vinaigrette
On the bone only, with sausage, potatoes, peppers and onions in a light white wine brown sauce
Tilapia broiled with a classic crust of breadcrumbs, garlic and Pecorino Romano served with sautéed spinach and roasted potatoes
Sautéed in a lemon white wine sauce with pine nuts and craisins served over sautéed spinach and roasted potatoes
With peas, pancetta, saffron and white truffle essence
Broiled with olive oil, garlic, parsley and breadcrumbs in a chopped tomato, caper and olive sauce served with sautéed escarole and roasted potatoes
Sautéed in a lemon, white wine and butter sauce served with asparagus, fried tomatoes and roasted potatoes
Broiled with olive oil and a touch of balsamic served over grilled mixed vegetables
Lightly breaded and served over roasted eggplant in a sherry vinegar, honey and sweet garlic sauce
Cured cod fried in a light batter, served with sautéed escarole, roasted potatoes and a side of lemon sauce
Filet mignon in a Gorgonzola-Cognac sauce with mushrooms served over sautéed spinach and roasted potatoes and topped with crispy shoestring onions
Braised beef short ribs with mushrooms in a Barolo wine sauce served with creamy polenta
Grilled pork chop in an apricot glaze served with sautéed spinach and roasted potatoes
Grilled pork chop served over mushroom-saffron risotto with a hint of truffle oil
Grilled pork chop in a balsamic reduction served with sautéed escarole and roasted potatoes
Served with julienne vegetables and roasted potatoes
In a hoisin-teriyaki marinade served with julienne vegetables and roasted potatoes
Sautéed in garlic and olive oil
Sautéed in garlic and olive oil
Sautéed in garlic and olive oil
Sautéed in garlic and olive oil
Peppers, zucchini, onions, mushrooms and eggplant sautéed in balsamic and olive oil
Broccoli rabe and sweet sausage sautéed in garlic and olive oil
Fried meatballs (no sauce)
In marinara sauce
In marinara sauce
Sautéed in garlic and olive oil
Sautéed in garlic and olive oil
Carrots and zucchini sautéed in garlic and olive oil
Warm peaches stuffed in a lightly fried, crispy pastry tossed in cinnamon and sugar and served with a scoop of vanilla ice cream
Chocolate cake with a molten center topped with a scoop of vanilla ice cream
Two scoops each of vanilla and chocolate ice cream topped with homemade caramel, chocolate syrup, whipped cream, marshmallow fluff, walnuts, Oreo crumbles and powdered sugar
Gluten-free pecan pie topped with a scoop of vanilla ice cream
Warm apples baked in a crumble crust topped with two scoops of vanilla ice cream
Served with homemade whipped cream
Warm Belgian waffles with sliced bananas, strawberries, blueberries, our homemade caramel sauce and two scoops of vanilla ice cream
An assortment of fresh, sliced fruit
Brownie topped with chocolate syrup and a scoop of ice cream
Chocolate cake with a molten center topped with a scoop of vanilla ice cream
Choose from red, pink, or white sangria