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20 oz. bottle.
18.5 oz. bottle.
20 oz. bottle.
20 oz. bottle.
Small meatballs served on top of rustic Tuscan bread with provolone cheese.
Layers of eggplant stuffed with ricotta cheese and spinach with marinara sauce.
Trio of bruschetta, caramelized onion, mushroom, tomato and garlic.
Thin sliced filet mignon topped with arugula and Parmesan cheese.
Prince Edward Island mussels in spicy tomato sauce served with grilled rustic bread.
Fresh mozzarella, sliced tomatoes and roasted peppers with basil and extra virgin olive oil.
Lightly breaded and deep fried tender rings of calamari.
Aborio rice, light Gorgonzola, truffle oil, breaded and fried.
Fresh mozzarella wrapped with prosciutto di parma, then grilled and served with roasted red peppers.
House mixed salad.
Romaine lettuce in Caesar dressing.
Arugula, pear, Gorgonzola and walnuts in a honey balsamic dressing.
Spinach, fennel, cherry tomato, crisp pancetta and Parmigiano Reggiano in a vinaigrette.
Fresh mozzarella cheese, San Marzano tomato sauce and fresh basil.
Broccoli rabe, sausage, fresh mozzarella and fresh garlic with no sauce.
Fig jam, prosciutto, red onions and goat cheese.
Fresh mozzarella, cherry tomato, fresh basil and garlic with no sauce.
Fennel sausage, pepperoni, fresh mozzarella, provolone, San Marzano tomato sauce, basil, oregano and fresh garlic.
Fresh mozzarella cheese, San Marzano tomato sauce and prosciutto di parma topped with arugula.
White button, shiitake, portobello, San Marzano tomato sauce, basil and fresh mozzarella.
Sweet sausage, mushrooms, San Marzano tomato sauce, basil and fresh mozzarella.
Grilled eggplant, roasted red peppers, grilled zucchini, red onion, San Marzano tomato sauce, basil and fresh mozzarella.
Pan seared Orata in a sauce of olive oil, garlic, oregano, parsley and lemon dressing served with grilled vegetables.
Fillet of branzino with apples, raisins and pine nuts sauteed in a pinot grigio sauce.
Salmon in a crust of almonds, pine nuts, walnuts and raisins over a cauliflower puree.
Medallions of monk fish served with clams and mussels prepared in a light tomato sauce.
Off the bone chicken sauteed with white wine, rosemary, garlic and a touch of vinegar with sausage, red pepper, onion, mushroom, hot cherry pepper and roasted potato.
Grilled free range chicken topped with caramelized onions over broccoli rabe and cannellini beans with a port wine reduction.
Veal scaloppine topped with prosciutto, fontina cheese and white truffle oil.
Veal scaloppine with asparagus, artichokes and roasted peppers in a white wine sauce.
Braised lamb shank served in a barolo red wine sauce.
Duck breast in a Marsala wine sauce with mushrooms and a carrot and potato puree.
Sirloin steak topped with Gorgonzola cheese. Served with a potato and carrot puree.
Risotto with shrimp, butternut squash and asparagus in a white wine sauce.
Homemade wide ribbon pasta with shrimp in a brandy cream sauce.
Homemade pillows of pasta filled with spinach and veal in a butter and sage sauce.
Homemade fettuccine with sweet sausage, oyster mushrooms, cherry tomato, basil and garlic and oil.
Penne pasta sauteed with fennel sausage and spinach in vodka sauce.
Homemade ravioli stuffed with mushrooms and sauteed in a mushroom sauce with white truffle oil.
Rigatoni with fresh tomatoes, fresh mozzarella and fresh basil.
Linguine with shrimp, clams, pancetta, asparagus and roasted peppers in a garlic and oil sauce.
Ear shaped pasta with broccoli rabe, sweet sausage and Pecorino cheese sauteed in a garlic and olive oil sauce.
Spaghetti with a classic meat sauce.
House mixed salad.
Arugula, pear, Gorgonzola and walnuts in a honey balsamic dressing.
Spinach, fennel, cherry tomato, crisp pancetta and Parmigiano Reggiano in a vinaigrette.
Small meatballs served on top of rustic bread with provolone cheese.
Layers of eggplant stuffed with ricotta cheese and spinach with marinara sauce.
Thin sliced beef topped with arugula and sliced Parmesan cheese served with a lemon mustard sauce.
Lightly breaded and deep fried tender rings of calamari.
Fresh mozzarella, roasted red peppers, sliced tomatoes with basil and extra virgin olive oil.
Fresh mozzarella wrapped with prosciutto di parma then grilled served with roasted red peppers.
Prince Edward Island mussels in a spicy tomato sauce served with grilled rustic bread.
Grilled chicken, fresh mozzarella, roasted peppers, baby spinach and pesto.
Prosciutto, salami, dry sausage, roasted red peppers, fresh mozzarella, mixed greens and oil and vinegar.
8 oz. black Angus hamburger topped with Gorgonzola cheese on ciabatta. Served with lettuce, tomato, onions and french fries.
Sweet fennel sausage, broccoli rabe, provolone and aged balsamic on ciabatta bread.
Pancetta, fresh mozzarella, plum tomato roasted red peppers and mayonnaise on Tuscan bread with extra virgin olive oil and fresh rosemary.
Rigatoni with fresh tomatoes, fresh mozzarella and fresh basil.
Homemade potato dumplings in a classic meat sauce.
Bow tie pasta with shiitake mushroom in a garlic oil and basil sauce.
Home made ravioli stuffed with mushrooms sauteed in a mushroom sauce with olive oil infused white truffle oil.
Homemade egg noodles with pancetta, mushroom and peas in a pink sauce.
Homemade fettuccine pasta with porcini mushrooms and veal in light porcini cream sauce.
Linguini pasta with shrimp, clams, mussels and calamari in a light tomato sauce.
Spaghetti sauteed with imported clams in a white wine garlic sauce.
Penne in a spicy Gorgonzola tomato sauce.
Off the bone chicken with fresh sausage and fried potato sauteed in a rosemary, lemon and white wine sauce.
Chicken scaloppine with mushroom and black olives sauteed in a light Marsala wine sauce.
Veal scaloppine breaded and pan fries topped with chopped arugula and diced tomatoes.
Veal scaloppine topped with fresh mozzarella cheese in a white wine and tomato sauce with sage and rosemary.
Veal scaloppine with asparagus, artichokes and roasted peppers in a white wine sauce.
Fillet of branzino with apples, raisins and pine nuts sauteed in a pinot grigio sauce.
Roasted fillet of salmon topped with chopped arugula, onions and diced tomatoes.
Medallions of monk fish served with clams and mussels prepared in a light tomato sauce.
Sirloin steak topped with Gorgonzola cheese served with a potato and carrot puree.