Risotto rice ball filled with ground meat, peas and plum tomato sauce topped with melted mozzarella and fresh ricotta cheese.

Risotto rice ball filled with ground meat, peas and plum tomato sauce topped with melted mozzarella and fresh ricotta cheese.

Sauteed in choice of sauce.

Fresh whole little neck clams topped with an oreganata bread crumb stuffing in a lemon white wine butter sauce.

Semolina crusted calamari served with marinara and spicy arrabiata on the side.

2 jumbo meatballs served with garlic crostini

Shell pasta and fresh lobster in a white truffle cream sauce topped with toasted bread crumbs and Parmesan cheese.

Sliced hot and sweet sausage with bell peppers and onions served with fresh Italian bread.

Served rare. Sushi grade pan seared yellowfin tuna encrusted in sesame seeds served with mixed greens.

Layers of fresh mozzarella and fried eggplant finished with roasted red peppers and balsamic reduction.

Little neck clams, PEI mussels, white beans, bacon, plum tomatoes, and extra virgin olive oil roasted in our brick oven.

Long hot Italian peppers stuffed with sweet sausage topped with melted mozzarella and a dollop of ricotta.

Garlic and onions infused mashed potato pancakes stuffed with fresh mozzarella, crusted with Parmesan panko breadcrumbs and topped with fresh basil and popped cherry tomato compote.

Brick oven roasted Italian peppers stuffed with sweet crumbled sausage, melted mozzarella and ricotta.

Oreganata breadcrumbs, lemon white wine garlic sauce

Fresh mozzarella tower with heirloom tomatoes, fresh pesto and extra virgin olive oil.

Crisp romaine lettuce tossed with Caesar dressing, topped with croutons and Parmigiano Reggiano shavings.

Fresh organic mixed field greens, diced granny smith apples, fresh blueberries, crumbled goat cheese, candied walnuts and red onions in a balsamic vinaigrette.

Chopped Avocado, red onion, bacon, tomatoes and bleu cheese crumbled in a buttermilk ranch dressing.

With fresh organic mixed field greens, topped with Gorgonzola, fresh ripe sliced mangos, walnuts, plum tomatoes and onions in a balsamic vinaigrette.

Fried calamari tossed in a frissee and mixed field greens blended with roasted red peppers in a red pepper vinaigrette.

Cubed mozzarella, fresh avocado, arugula, grape tomatoes, red onion in white balsamic vinaigrette.

Grilled octopus, red onions, grape tomatoes, with white balsamic vinaigrette over mixed greens.

Grilled shitake mushrooms, grape tomatoes, red onion, goat cheese with a truffled lemon vinaigrette over arugula.

Grilled to perfection, served over garlic mashed potatoes, with mixed vegetables and crispy onions.

Slow braised short rib over creamy mushroom risotto topped off with eggplant caponata.

32 Oz pork shank, chianti demi glace, vegetable risotto

Pan seared chunks of tender chicken, potato wedges, mushrooms, hot and sweet peppers and hot and sweet sausage in a white wine savory herb sauce.

Egg battered chicken breast topped with prosciutto, asparagus and grated Parmesan cheese in a lemon white wine butter sauce served with roasted sweet potatoes and a touch of marinara.

Roasted chicken cutlet topped with prosciutto di parma, melted mozzarella and served in a sherry mushroom sauce with twin potato pancakes.

Brick oven roasted salmon with avocado salsa served over vegetable cous cous.

8oz Chilean sea bass topped with a roasted pignoli nut oreganata crust served over julienned vegetables and a balsamic reduction.

Little neck clams, jumbo shrimp, PEI mussels, and calamari tossed in oreganata or fra diavolo sauce served over fettucini topped off with crispy fried spinach.

Thinly sliced eggplant layered with marinara sauce and Parmesan cheese, topped with melted mozzarella and a dollop of ricotta.

Chicken bread rolled with prosciutto, fresh mozzarella, roasted red peppers and asparagus served with mashed potatoes topped off with Madeira mushroom sauce and fried parsnips.

Tender strips of chicken breast dipped in egg and cheese, pan seared with mushrooms and peas in a savory white wine and butter sauce served with roasted potatoes.

Pan seared salmon, organic arugula, red onion salad, topped with Dijon mustard and extra virgin olive oil dressing.

Pan seared boneless filet topped with zucchini, capers, olives and oreganata breadcrumbs, served over cappellini.

Veal scallopini, prosciutto, shitake mushrooms and onions in a Marsala wine sauce served with roasted sweet potatoes.

Panko crusted veal cutlet topped with tomato bruschetta and fresh burratta over mixed greens with balsamic reduction

5 cheese tortellini in a truffle cream sauce with caramelized onions, toasted mushrooms and spinach, topped with fresh lobster meat.

Crumbled sweet Italian sausage, mushrooms and steamed broccoli rabe tossed in a sun-dried tomato cream sauce served over twirled macaroni with a dollop of ricotta.

Veal, beef and pork meatballs, hot and sweet sausage cooked with San Marzano tomatoes, lamb and pork shoulder served over rigatoni.

Stuffed with ricotta and topped off with blended ground beef, carrots, red onions and celery in our Sunday sauce and melted mozzarella served in cast iron skillet.

Sauteed chicken, shrimp and sliced Italian sausage in a spicy pink sauce topped with baby arugula and served over homemade jumbo rigatoni.

Jumbo Shrimp / Broccoli Rabe / Sun Dried Tomatoes / White Cannellini Beans / Garlic & Oil / Cavatappi Macaroni

Ricotta / Mozzarella / Plum Tomato Basil Sauce

San Marzano Tomatoes / Two Ciao Jumbo Meatballs / Fresh Linguini

Served over mixed field greens topped off with tomatoes and onions with balsamic drizzle.

Grilled chicken breast with avocado relish with peppers, onions, pineapples and cucumber served over sauteed spinach and escarole.

Grilled mixed vegetables and Parmesan cheese in garlic and light extra virgin olive oil over gluten-free penne.

Blackened or grilled chicken tossed with escarole and white cannellini beans, roasted garlic and extra virgin olive oil with a touch of red pepper flakes.

With roasted peppers, sauteed kale and black olives tossed with reduced fat Parmigiano and light extra virgin olive oil.

Yellow and green zucchini with a touch of pine nuts pesto topped off with popped cherry tomato sauce.

Served with homemade mountain bleu cheese, fresh celery and carrot sticks.

Garlic and oil.

Garlic and oil.

With hot and sweet sausage.

Twice-baked vanilla and chocolate Italian cookies served with our signature homemade whipped cream

Our homemade traditional Italian cannoli cream served in your choice of regular cannoli shell or chocolate shell

New York-style cheesecake topped with whipped cream and fresh strawberries

Layers of vanilla ice cream, cannoli cream, chocolate sauce, and crumbled cannoli shells

Homemade fudge brownie smashed with vanilla ice cream drizzled with chocolate syrup

Layers of almond butter cake filled with raspberry jam topped with chocolate ganache

Traditional tiramisu with layers of ladyfingers soaked in espresso, sweet marscapone custard, and cocoa powder

Homemade chocolate pudding layered between graham crackers served with whipped cream

Milk chocolate shell filled with vanilla and chocolate ice cream with a berry and nut center served with homemade oreo truffles

Served warm with vanilla ice cream drizzled with chocolate sauce and topped with fresh berries and whipped cream

Our signature thin crust topped with warm cannoli cream, nutella, chocolate syrup, crushed cannoli shells, oreo cookie crumbles, and strawberries

Our biggest dessert! Fourteen scoops of chocolate and vanilla ice cream in a milk chocolate shell (the size of a coffee can!) with oreo crumbs and chocolate sauce, topped with fresh whipped cream, walnuts, and strawberries