Fusilli in a sweet and hot sausage Bolognese

Choose from cheese; broccoli rabe and sausage; lobster; 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

Mafalda pasta with slow-braised short rib ragu garnished with pangrattato.

Grandma's Lasagna

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, garnished with zucchini linguini

Steamed littleneck clams sautéed in plum tomato sauce

Steamed littleneck clams sautéed in white wine, garlic, and onions

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 a toasted puff pastry

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, topped 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

One dozen raw littleneck clams 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

Squid ink striped lobster ravioli in a creamy pink sauce

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 with sautéed tilapia, mussels, clams, and shrimp in a hot pot, served with 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, butter sauce served with sauteed spinach and saffron risotto

Toasted almond–truffle-butter–crusted Chilean sea bass in a honey-balsamic reduction, served with escarole and roasted potatoes

Sautéed black sea bass in a lemon, sun-dried tomato, and artichoke sauce, served with sautéed escarole and roasted potatoes

Served over capellini pasta with sautéed spinach and roasted garlic in a lobster–white wine sauce

Pan-roasted 8 oz. filet mignon with mushrooms, roasted potatoes, and 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, roasted potatoes, and spinach

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 onion 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 a spicy cherry pepper marinara sauce

Whole little neck 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 peppers, prosciutto, onions, and garlic 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, dried cranberries 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–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, onion, garlic, and cream in a chicken broth

With fresh tomatoes, eggplant, and ricotta salata in marinara sauce

Fresh ricotta–filled 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 crème Parmigiano sauce

In a light crème 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 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, topped with chopped tomatoes, onions, basil, and garlic in a red wine vinaigrette

Grilled or breaded, 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

Broiled filet of tilapia with a classic crust of breadcrumbs, garlic, and Pecorino Romano, served with vegetables and roasted potatoes

Broiled with olive oil, garlic, parsley, and breadcrumbs, in a chopped tomato, caper, and olive sauce, served with escarole and roasted potatoes

Sautéed in a lemon, 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

Topped with pine nuts and dried cranberries in a lemon-white wine sauce, served over spinach and roasted potatoes

With peas, pancetta, saffron, and white truffle essence

Cured cod fried in a light batter, served with sautéed escarole and roasted potatoes, with a side of lemon sauce

Filet mignon served over spinach and roasted potatoes, in a Gorgonzola-Cognac sauce with mushrooms, and topped with crispy shoestring onions

Braised beef short ribs with mushrooms in a Barolo wine sauce, served with creamy polenta

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 julienned mixed vegetables and roasted potatoes

Grilled pork chop in a balsamic reduction, served with 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

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, 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

Rich, creamy custard base topped with caramelized sugar

Served with homemade whipped cream

Warm Belgian waffles topped with sliced bananas, strawberries, blueberries, and our homemade caramel sauce, served with 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; lobster; 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

Mafalda pasta with slow-braised short rib ragù, garnished with pangrattato

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, garnished with zucchini linguini

Steamed littleneck clams sautéed in white wine, garlic, and onions

Steamed littleneck clams sautéed in plum tomato 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

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, topped 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

Squid ink striped lobster ravioli in a creamy pink sauce

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 with sautéed tilapia, mussels, clams, and shrimp in a hot pot, served with 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 escarole and roasted potatoes

Sautéed black sea bass in a lemon, sun-dried tomato, and artichoke sauce, served with sautéed escarole and roasted potatoes

Served over capellini pasta with sautéed spinach and roasted garlic in a lobster–white wine sauce

Pan-roasted 8 oz. filet mignon with mushrooms, roasted potatoes, and 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, roasted potatoes, and spinach

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 onion 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 a spicy cherry pepper marinara sauce

Whole littleneck clams topped with breadcrumbs, Pecorino Romano, garlic, and oregano

Stuffed with peppers, prosciutto, onions, and garlic 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, dried cranberries 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–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, onion, garlic, and cream in a chicken broth

With fresh tomatoes, eggplant, and ricotta salata in marinara sauce

Fresh ricotta–filled 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 crème Parmigiano sauce

In a light crème 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, topped with chopped tomatoes, onions, basil, and garlic in a red wine vinaigrette

Grilled or breaded, 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

Broiled filet of tilapia with a classic crust of breadcrumbs, garlic, and Pecorino Romano, served with vegetables and roasted potatoes

Topped with pine nuts and dried cranberries in a lemon-white wine sauce, served over 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 escarole and roasted potatoes

Sautéed in a lemon, 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 and roasted potatoes, with a side of lemon sauce

Filet mignon served over spinach and roasted potatoes, in a Gorgonzola-Cognac sauce with mushrooms, 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

Pork chop served over mushroom-saffron risotto, with a hint of truffle oil

Grilled pork chop in a balsamic reduction, served with vegetables and roasted potatoes

Served with julienne vegetables and roasted potatoes

In a hoisin-teriyaki marinade, served with julienned mixed 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

Warm peaches stuffed in a lightly fried, crispy pastry, tossed in cinnamon and sugar, 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

Rich, creamy custard base topped with caramelized sugar

Served with homemade whipped cream

Warm Belgian waffles topped with sliced bananas, strawberries, blueberries, and our homemade caramel sauce, served with 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