Mozzarella served with thinly sliced cured beefand roasted peppers.

Hard shell clams and mussels prepared with olive oil, garlic, white wine and tomato.

An assortment of Italian favorites, served with seasonal greens.

Fresh whole clams stuffed with seasoned breadcrumbs and baked.

Baked stuffed mushroom caps in our seasoned breadcrumb dressing.

A variety of stuffed clams, shrimp, mushrooms and eggplant.

Squid prepared with cannellini beans in a light and spicy tomato sauce.

Shrimp, calamariand scungilli marinated in olive oil and vinegar with seasonings.

Cocktail shrimp served on ice with fresh lemon and cocktail sauce.

A salad of mixed greens with tomato, onion and fennel, served with Gorgonzola.

Arugula, Belgium endive and chicory with Tuscan olive oil and blend of balsamic and red wine vinegar topped with shaved parmigiano reggiano.

A salad of mixed greens with tomato, onion and fennel, served with Gorgonzola.

Arugula, Belgium endive and chicory with Tuscan olive oil and blend of balsamic and red wine vinegar topped with shaved Parmigiano Reggiano.

Cocktail shrimp served on ice with fresh lemon and cocktail sauce.

Quill shaped pasta, prepared in a tomato sauce with sausage and Gorgonzola.

Fresh clams sauteed in their own juices with oil, garlic and seasonings.

Fine pasta served in a sauce prepared with tomato, onionand prosciutto.

Layered with fresh ricotta cheese and a blended meat filling.

Shrimp, scallops and calamari in a light tomato sauce.

Layered with fresh ricotta cheese and a blended meat filling.

Fresh clams sauteed in their own juices with oil, garlic and seasonings.

Fine pasta served in a sauce prepared with tomato, onion and prosciutto.

Quill shaped pasta, prepared in a tomato sauce with sausage and Gorgonzola.

Shrimp, scallops and calamari in a light tomato sauce.

Breaded chicken cutlet topped with mozzarella and baked in light tomato sauce.

Thin sliced beef rolled around a filling of herbed breadcrumbs and blended cheeses, slowly cooked in tomato sauce.

Veal sauteed and topped with eggplant, prosciutto and mozzarella.

Breaded veal cutlet topped with arugula, tomato and endive.

The Italian bouillabaisse with clams, mussels, shrimp, scallops and scungilli.

Boneless chicken breast cooked in a spicy wine sauce with mushrooms, peppersand onions.

Veal medallions sauteed with sweet and hot peppers, mushroom and onions.

Shrimp sauteed in butter, garlic, capers, white wine and lemon.

Medallions of veal and shrimp sauteed with mushrooms and a splash of Marsala wine.

Scrod topped with seasoned breadcrumbs, onion and tomato, baked with white wine, lemon and butter.

Shrimp and sole coated in a seasoned egg batter and sauteed with a dash of white wine and fresh lemon.

Breaded veal cutlet topped with mozzarella and baked in light tomato sauce.

Prime shell steak broiled with olive oil, garlic and lemon.

Scrod topped with seasoned breadcrumbs, onion and tomato, baked with white wine, lemon and butter.

Prime shell steak broiled with olive oil, garlic and lemon.

The Italian bouillabaisse with clams, mussels, shrimp, scallops and scungilli.

Thin sliced beef rolled around a filling of herbed breadcrumbs and blended cheeses, slowly cooked in tomato sauce.

Breaded veal cutlet topped with arugula, tomato and endive.

Shrimp and sole coated in a seasoned egg batter and sauteed with a dash of white wine and fresh lemon.

Shrimp sauteed in butter, garlic, capers, white wine and lemon.

Veal sauteed and topped with eggplant, prosciutto and mozzarella.

Boneless chicken breast cooked in a spicy wine sauce with mushrooms, peppers and onions.

Medallions of veal and shrimp sauteed with mushrooms and a splash of Marsala wine.

Breaded veal cutlet topped with mozzarella and baked in light tomato sauce.

Breaded chicken cutlet topped with mozzarella and baked in light tomato sauce.