Fried mozzarella sticks.
Fried fresh calamari with spicy plum tomato sauce. Spicy or mild.
Hot, sweet, Italian,BBQ, crispy or Thai chili. 12 pieces.
2 hand rolled shredded chicken, fresh plum tomatoes, and fresh mozzarella.
A dozen little neck clams and topped with homemade oreganata bread crumbs.
3 of our delicious homemade meatballs in marinara sauce and topped with ricotta.
3 pieces. Arborio rice mixed with ground beef, cheese and peas, then fried.
Tender strips of chicken breast.
Our Brooklyn bread smothered in melted mozzarella, garlic, and butter.
2 pieces. Angle hair pasta, ricotta cheese, peas, and Parmigiano Reggiano fried to perfection.
12 crisp little bites of pepperoni and mozzarella cheese.
6 of our delicious three cheese ravioli fried to perfection.
Classic Caesar salad with seasoned homemade croutons and shaved Reggiano Parmigiana.
Mixed greens, caramelized pecans, Gorgonzola, sun-dried cranberries and amp, caramelized pears with a raspberry vinaigrette.
Mixed greens with tomato, onion, and pearlini mozzarella with a balsamic dressing.
Chicken broth with spinach and egg.
Meat or Primavera.
Stuffed with ricotta, mozzarella, and Romano with a side of marinara. Toppings for an additional charge.
Fully cooked thin crust topped with sliced fresh mozzarella, diced marinated tomatoes, fire-roasted red peppers, balsamic glaze, extra virgin olive oil, and Reggiano Parmigiano. Served cold on a warm crust.
Crispy thin crust topped with homemade fresh mozzarella, San Marzano plum tomato sauce, pecorino Romano, garnished with fresh basil, and extra virgin olive oil.
Same as our nonna's pizza, but topped with sweet balsamic caramelized onions and seasoned homemade.
Thick Sicilian crust, fresh mozzarella, and topped with homemade tomato sauce.
Thick crust, topped with our homemade San Marzano tomato sauce, and garnished with pecorino Romano and fresh basil.
Parma prosciutto, Buffalo mozzarella, fresh basil, vine ripe tomatoes, and extra virgin olive oil.
Smoked prosciutto, sliced pears, baby arugula, extra virgin olive oil, goat cheese, and wildflower honey.
Grilled vegetables with fresh mozzarella and a sun-dried tomato spread.
Grilled chicken, broccoli rabe, fire-roasted red peppers, and fresh mozzarella.
Breaded chicken cutlet, San Marzano tomato sauce, and melted mozzarella on hero bread.
Breaded veal cutlet, San Marzano tomato sauce, and melted mozzarella on hero bread.
Homemade meatball, simmered Sunday sauce, and melted mozzarella.
Battered eggplant layered with San Marzano tomato sauce and melted mozzarella.
Breaded jumbo shrimp, San Marzano tomato sauce, and melted mozzarella.
Sausage and peppers, San Marzano tomato sauce, and melted mozzarella.
Grilled chicken cutlet, fire-roasted red peppers, fresh basil, and melted mozzarella on toasted garlic bread.
Wild mushrooms, peas, Reggiano Parmigiano, and truffle essence.
Mixed grilled vegetables.
Clams, shrimp, crab meat, and calamari.
Pan fried chicken cutlet topped with San Marzano tomato sauce and fresh mozzarella.
Chicken cutlet sauteed with wild mushrooms in a marsala demi-glace.
Chicken cutlet sauteed in a lemon butter white wine sauce.
Grilled chicken cutlet over a bed of mixed grilled vegetables.
Chicken cutlet with caramelized pears and brandy demi-glace with Gorgonzola cream sauce.
Chicken cutlet topped with Parma prosciutto, battered eggplant, fresh mozzarella, in a madeira wine sauce with a touch of tomato sauce.
Panko-breaded, thinly sliced chicken cutlet, pan-fried and topped with baby mixed greens, red onion, chopped fresh tomato, and pearling mozzarella.
Tender chicken braised with sausage, hot cherry peppers, potatoes, and mushroom in a brown sauce.
Panko breaded jumbo shrimp topped with fresh tomato sauce and melted fresh mozzarella.
Egg battered jumbo shrimp, finished in a lemon butter white wine sauce with Roman style artichokes, and chopped tomatoes.
Grilled jumbo shrimp over a bed of sauteed chopped broccoli rabe, cherry tomatoes, cannellini beans, roasted garlic, and fresh rosemary.
Red snapper sauteed in a butter lemon white wine sauce, topped with sliced tomatoes, and artichoke hearts.
Broiled filet of red snapper topped with oreganata bread crumbs.
Thinly sliced, panko-breaded veal cutlet, pan-fried, and topped with fresh tomato sauce and melted mozzarella.
Thinly pounded scaloppini of veal, beautifully topped with eggplant, Parma prosciutto, and imported fontina cheese, in a Madeira wine sauce.
Scaloppini of veal sauteed with mushrooms, shallots, and marsala wine sauce.
Scaloppini of veal sauteed in a lemon butter white wine sauce, with Roman style artichokes, chopped tomato, and fresh basil.
Panko breaded scaloppini of veal pan-fried and topped with mixed greens, red onion, tomato, and pearlini mozzarella.
Hand-crafted blend of beef, pork and fresh herbs, hand-rolled, and simmered in a Sunday style sauce.
Marinated grilled chicken breast.
Sauteed broccoli rabe with garlic and oil.
Sauteed escarole in extra virgin olive oil and garlic with white cannellini beans.
Sauteed spinach in extra virgin olive oil and garlic.