Plump, fresh sea scallops pan seared with garlic and lemon, served on a bed of wilted arugula.

Light and crunchy. Served with a spicy tomato dipping sauce.

Marinated assorted olives and a dice of Vinny's fresh mozzarella.

2 lamb chops hot off the grill, hence scottaditi burned fingers. Truffled mashed potatoes and pomegranate coulis.

Batter-fried eggplant chips and marinara dipping sauce.

Baby organic greens from sky Farm with fresh-shaved parmigiano and balsamic vinaigrette.

Baby arugula, poached pear, Gorgonzola and glazed pecans in a pomegranate vinaigrette.

Maine lobster meat over house-made egg pasta in a creamy tomato-cognac sauce.

House-made fettuccine with poached salmon and leeks in a delicate white wine-cream sauce.

House-made striped ravioli stuffed with spinach and fresh ricotta in a toasted pine nut and sage butter or house-made marinara.

House-made pasta with rosemary meatballs in our signature marinara.

Served with manila clams, green lip mussels, sea scallops and jumbo shrimp in white wine or spicy tomato sauce.

House-made pappardelle pasta in a hearty ragu of owr own sweet Italian sausage, tomato and roasted eggplant.

Wide house-made egg pasta in a rich sauce of tomato and mozzarella cheese that makes telephone cords to your fork as you eat.

Layers of house-made pasta enveloped in a wild boar ragu, bechamel and parmigiano.

A 16 oz. veal shank braised in tomatoes and vegetables and served atop a bed of parmigiano polenta.

Grilled hand-cut sirloin dredged in olive oil and finished with sea salt. Served with seasoned Tuscan fries.

A half chicken on the bone, grilled with olives, rosemary and garlic. Served with roasted garlic mashed potatoes.

Breaded and pounded chicken or batter-coated eggplant and our own marinara sauce. Served with penne.

Bone-in chop of heritage Berkshire pork stuffed with Gruyere and Dijon mustard, and finished with beurre rouge.

Rack of lamb with herded parmigiano crust. Pomegranate reduction and garlic mashed potatoes.

Organic farm-raised salmon served over sage-scented white beans, tomato and kale.

A medley of fresh and in-season vegetables.

Mashed potatoes with garlic and olive oil.

French fries seasoned with fresh herbs and a hint of cayenne.

Our take on the classic from el toula restaurant in treviso uses st. Germain liqueur and spiced rum for a subtle flavor.

Layers of seasonal fruit with sweet grappa cream and whipped cream in puff pastry.

Layers of pistachio and chocolate mousse over a delicate cheesecake and enveloped in chocolate ganache.

Chilled grand mariner custard topped with a burnt sugar crust.