Baby fried calamari served with marinara sauce.

Combination of baby calamari, scungilli, mussels and shrimp marinated in extra virgin olive oil, lemon, garlic and fresh parsley.

Baby fried calamari tossed with marinara sauce and hot cherry peppers.

Fresh gulf shrimp served with cocktail sauce.

Fresh mussels served with marinara sauce.

Sauteed with red roasted peppers in a balsamic reduction topped with melted gorgonzola served over roasted garlic crostini.

Sauteed with garlic, white wine and herbs.

Beefsteak tomatoes and fresh mozzarella drizzled with a balsamic reduction.

Fresh little neck clams topped with seasoned breadcrumbs.

Mushrooms stuffed with seasoned breadcrumbs, garlic, olive oiland white wine topped with melted mozzarella.

Fresh escarole and cannellini beans sauteed with garlic in extra virgin olive oil.

Prosciutto, sopressata, fresh mozzarella, provolone and roasted peppers.

Fresh little neck clams sauteed with extra virgin olive oil, garlic, white wine, san marzano tomato.

California baby greens with tomatoes, sliced pears, caramelized pecans and crumbled gorgonzola cheese tossed with raspberry dressing.

Baby arugula, tomatoes and pignoli nuts tossed with a honey citrus dressing topped with specks of parmigiana cheese.

Seasonal greens with diced fresh mozzarella, marinated roasted peppers, gaeta and sicilian olives and sharp provolone cheese.

Iceberg wedge topped with bacon and creamy gorgonzola dressing.

Arugula, radicchio and belgium endive tossed with cranberries and walnuts in a raspberry vinaigrette.

Baby spinach, goat cheese, pignoli nuts and red onion tossed with a raspberry dressing.

Served with pasta.

Served with pasta.

Served with Meat.

Small ear shaped pasta sauteed with sweet and hot Italian sausage, fresh broccoli rabe and sun dried tomato in garlic and extra virgin olive oil.

Sauteed in garlic and extra virgin olive oil.

A creamy pink sauce made with meat.

Rigatoni tossed with our homemade fresh tomato sauce, cubed eggplant topped with shredded ricotta salata.

Sauteed extra virgin olive oil, garlic, capers, gaeta olives and a hint of anchovies in a light marinara sauce.

Sauteed filet mignon tips, sun dried tomato and broccoli rabe in a demiglaze brown sauce tossed with rigatoni.

Sauteed fine onions, fresh crab meat, scallops and shrimp in a light pink cream sauce.

Half moon pasta filled with ricotta and spinach topped with a pink cream sauce.

A classic favorite of fresh cockle clams sauteed with extra virgin olive oil, garlic and white wine.

Fresh pappardelle pasta tossed with our classic Italian meat sauce.

Chunks of chicken, sun dried tomato and artichoke hearts sauteed in a garlic olive oil chardonnay wine sauce.

An old world favorite, sauteed chicken in a marsala mushroom wine sauce.

Breast of chicken rolled with shrimp, prosciutto, mozzarella and red roasted peppers sauteed in a sherry pink sauce.

Lightly breaded chicken breast made with fresh tomato sauce topped with mozzarella cheese and served with pasta.

Fresh breast of chicken in egg batter made with a zesty lemon white wine sauce.

Breast of chicken lightly breaded topped with fresh plum tomatoes, bermuda onion and fresh mozzarella in a balsamic and olive oil vinaigrette.

Combination of chicken, sausage and potato sauteed in a lemon white wine light brown sauce.

Breast of chicken sauteed with artichoke hearts and rasted tomatoes in a port wine sauce topped with melted fontina cheese

Grilled center cut fillet mignon layered with red roasted pepper and melted mozzarella topped with a demiglaze brown sauce.

Pan seared pork chops sauteed with thinly sliced potatoes and hot cherry peppers in extra virgin olive oil.

Grilled veal chop topped with sauteed red peppers, onions and mushrooms in extra virgin olive oil.

Pounded out veal chop lightly breaded topped with arugula, tomato, shaved parmigiana cheese tossed in a balsamic vinaigrette.

Pan seared with garlic and crushed plum tomatoes with a touch of white wine and Italian spices.

Beef top round rolled with prosciutto, pecorino romano, pignoli nuts, raisins, roasted garlic and onions pan seared then simmered in fresh tomato sauce served over rigatoni pasta.

Fillet broiled with garlic, olive oil, fresh lemon juice and white wine topped with seasoned breadcrumbs served over capellini.

Baby calamari and scungilli sauteed in a marinara sauce served with linguine

Rare black and white sesame seared ahi tuna.

Pan seared sea scallops sauteed with asparagus tips and tomatoes in a garlic, olive oil white wine sauce served over risotto.

Pan seared shrimp sauteed with extra virgin olive oil and garlic, with white wine and a hint of fresh lemon, topped with oreganata crumbs served over capellini.

A typical Italian dish made with fresh cockle clams, mussels, shrimp, fresh crab meat and scallops in a light marinara sauce served over capellini.

Grilled wild salmon served over grilled asparagus topped with a creamy dijon sauce, with capers.

Sauteed shrimp, fresh cockle clams and mussels in a spicy marinara sauce served over linguine.

Thinly sliced veal sauteed with fresh mushrooms, peas and sun dried tomatoes in a light brown sauce.

Tender veal lightly breaded topped with fresh plum tomatoes, bermuda onion and fresh mozzarella in a balsamic and olive oil vinaigrette.

A combination of veal and shrimp sauteed in a garlic and sherry wine sauce topped with melted mozzarella.

Lightly breaded veal baked with fresh tomato sauce topped with mozzarella cheese and served with pasta.

Thinly sliced veal sauteed in a marsala mushroom wine sauce.

Thinly sliced veal in egg batter made with a zesty lemon white wine sauce.

Thinly sliced veal in a lemon white wine sauce with capers and artichoke hearts.