Soppressata, capicola ham, aged provolone, boccancini, mozzarella, and assorted Italian vegetables. Served with Italian toast.

Garlic bread topped with snow crab, tomatoes, basil, alfredo, and melted mozzarella cheese.

Breaded eggplant, smoked mozzarella, grilled tomatoes, roasted red pepper pesto, and marinara sauce.

1 dozen steamed clams in a white wine garlic oil with Italian toast points.

Fried calamari with Kalamata olives, hot pepper rings, and scampi sauce.

Can be prepared gluten-free.

Sauteed and baked escarole with black olives and Romano cheese.

Breaded rice balls. Breaded risotto stuffed with 4 cheeses and peas, served over white wine blush sauce with spinach.

Fresh romaine, grated Romano cheese, homemade Caesar dressing, and croutons.

Fresh romaine, grated Romano cheese, homemade Caesar dressing, and croutons.

Fresh romaine, grated Romano cheese, homemade Caesar dressing, and croutons.

2 meatballs served over a bed of arugula topped with Italian dressing, shaved Parmesan and marinara.

Grilled marinated shrimp served over mixed greens, topped with Kalamata olives, banana peppers, roasted red peppers, feta cheese, and balsamic vinaigrette. Can be prepared gluten-free.

Salami, pepperoni, soppressata, and assorted Italian cheeses over mixed greens with Italian dressing.

Iceburg heats, chopped tomatoes, roasted red pepper, classic blue cheese dressing, chopped bacon, and balsamic glaze.

Breaded chicken over tossed greens topped with Asiago cheese, chopped bacon, tomatoes, and hot cherry peppers. Served with garlic bread and garlic oil pepperparm dressing.

Garlic bread with diced tomatoes, roasted red peppers, spinach, and provolone cheese.

Garlic bread with Kalamata olives, sliced hot pepper rings, escarole, roasted red peppers, and Asiago cheese.

Tomato sauce, ground beef, mozzarella cheese, and sauteed mushrooms.

Half tomato sauce and half alfredo sauce.

Sauce and mozzarella.

Mushrooms, peas, and prosciutto.

Layered with ricotta cheese and seasoned ground beef, baked in tomato sauce.

3 meat lasagna (ground pork, sausage, and ground beef) layered with ricotta, muhsrooms, peppers, and mozzarella cheese, baked in tomato sauce, topped with shaved Reggiano-Parmesan.

Roasted red peppers, portobello mushrooms, spinach, eggplant, marinara sauce, mozzarella, and ricotta cheese.

Traditional cream sauce.

Cheese tortellini sauteed with mushrooms, peas, and sausage in a creamy Alfredo sauce, Parmesan, and bread crumb crusted.

Breaded eggplant rounds baked in marinara sauce with mozzarella cheese, served over penne pasta.

Sauteed broccoli in garlic and oil tossed with rigatoni, finished with melted Asiago and mozzarella cheeses.

Spaghetti tossed in marinara sauce topped with chopped tomatoes, roasted red peppers, spinach, Asiago, balsamic glaze, and served with Italian toast.

Penne sauteed with Italian sausage, spinach, onions, garlic, and marinara sauce, topped with Asiago cheese.

Portobello mushrooms sauteed with spinach and artichoke hearts in a creamy Gorgonzola sauce over penne pasta, topped with Romano cheese and bread crumbs.

Sundried tomatoes, broccoli, and yellow banana peppers sauteed in a madeira tomato sauce, tossed with farfalle pasta and baked with Parmesan cheese.

Our famous greens and beans served over farfalle pasta topped with Romano cheese. Add chopped sausage and grilled chicken for an additional charge.

Ricotta cheese-filled rigatoni sauteed with mushrooms, peas, and prosciutto ham in a creamy vodka based sauce.

Tomato sauce and mozzarella.

Sausage, beans, and escarole with ditalini pasta stewed in a tomato broth. "Delizioso".

Served in tomato sauce.

Baked in tomato sauce with mozzarella.

Tomato sauce, ground beef, mozzarella, and sauteed mushrooms.

Baked in tomato sauce.

Half tomato sauce and half Alfredo sauce.

Tomato sauce, ground beef, mozzarella, and sauteed mushrooms.

Served in tomato sauce.

Baked in tomato sauce with mozzarella.

Tomato sauce, ground beef, mozzarella, and sauteed mushrooms.

Veal scaloppine sauteed with artichoke hearts, stewed tomatoes, and spinach in a white wine garlic sauce over penne, finished with Asiago cheese.

Italian-style breaded cutlet baked in tomato sauce with mozzarella cheese.

Veal scaloppine dipped in egg batter and sauteed in Sherry wine, lemon, and butter.

Veal and shrimp sautéed in a pinot grigio sauce with roasted red peppers, tomatoes, and broccoli over rigatoni with Asiago cheese.

Veal scaloppini sauteed in red wine with prosciutto, mushrooms and Kalamata olive, served over escarole.

Italian-style breaded boneless chicken breast baked in tomato sauce with mozzarella cheese.

Boneless breast of chicken sauteed in Sherry wine and butter with fresh broccoli, artichoke hearts, mushrooms, roasted red peppers, and black olives.

Boneless breast of chicken sauteed in marsala wine and butter with fresh mushrooms. Can be prepared gluten-free.

Boneless breast of chicken dipped in egg batter and sauteed in Sherry wine, lemon, and butter. Add escarole for an additional charge.

Boneless breast of chicken sauteed in red wine with prosciutto, mushrooms, and Kalamata olives over escarole.

Chicken tenders sauteed with mushrooms, broccoli, fresh tomato strips in a creamy Alfredo sauce over fettuccine.

Boneless breast of chicken sauteed with sundried tomatoes, spinach, and mushrooms in a madiera tomato sauce over cappellini.

Panko breaded chicken cutlet topped with sauteed escarole, roasted red peppers, mozzarella in a Sherry mushroom sauce, topped with Parmesan cheese.

Italian breaded chicken cutlet baked in marinara sauce, topped with sliced boccacini mozzarella over half-moon shaped cheese raviolis.

Sauteed chicken breast in a tomato sauce topped with mozzarella, pepperoni, and parmesan cheese over penne.

Served with french fries, coleslaw, and tartar sauce only.

Broiled haddock with clams casino stuffing. Served with choice of side soup or salad.

Served with choice of side soup or salad.

Served with french fries, coleslaw, and tartar sauce only.

Red or white, with chopped clams and 6 littleneck clams.

Steamed in marinara sauce and served over linguine.

1 dozen littleneck clams steamed in marinara sauce. Served over linguine.

Jumbo shrimp and littleneck clams sauteed in a spicy brandy marinara sauce, served over cappelini.

Jumbo shrimp sauteed in Sherry wine, butter, garlic, and lemon, served over linguine.

Shrimp and scallops sautéed with spinach, stewed tomatoes, artichoke hearts in a white wine garlic sauce. Served over penne pasta with asiago cheese.

Jumbo shrimp, sea scallops, crab meat, littleneck and chopped clams sauteed with olive oil, garlic and fresh herbs, served over cappelini.

Jumbo shrimp and sea scallops, sauteed scampi-style with fresh basil, tomatoes, and broccoli over linguine.

1/2 lobster tail, shrimp, scallops, and whole clams sauteed in a brandy marinara sauce over linguine.

Over spinach risotto topped with tomato and basil butter sauce.

Haddock filet sauteed French-style served over linguine. Add escarole for an additional charge.

Red or white, with chopped clams and 6 littleneck clams.

Garlic butter, fresh boccacini mozzarella, and fresh basil, and tomatoes.

Pepperoni, mozzarella, and pizza sauce.

Soppressata, sliced meatballs, sausage, capicola ham, ricotta cheese, pizza sauce, and Asiago cheese.

Garlic butter, broccoli, artichoke hearts, black olives, roasted red peppers, and Asiago cheese.

Shaved steak, peppers, onions, smoked mozzarella, and garlic butter.