Oreganata style.

Battered and fried to a golden brown.

Mushroom cap stuffed with a glorious mixture and baked to a golden brown.

Clams and mussels with fresh tomato and garlic.

Italian white eggplant filled with imported cheese and fresh plum tomato sauce, topped with fresh mozzarella.

For 2. Stuffed mushrooms, shrimps, clams, eggplant rollatini and fried mozzarella.

Thin slices of fillet mignon. Served over arugula and Parmesan.

Parma prosciutto, sopressata, bresaola, parmigiano and mozzarella with assorted grilled vegetables.

Shrimp, scallops, calamari and octopus over a bed of Julienne vegetables.

Jumbo shrimp cocktail. Served with traditional cocktail sauce.

Parma prosciutto over melon.

Buffalo mozzarella, tomato and basil.

Pasta and beans.

Cheese tortellini in a clear chicken broth.

A thin soup of Italian made with vegetables.

Organic greens in a mild balsamic vinaigrette, English cucumber topped with diced tomato and fresh mozzarella.

Arugula, endive, radicchio, balsamic vinaigrette.

Served with baby romaine, house made classic Caesar dressing.

Shaved Parmesan and balsamic vinaigrette.

Diced tomato, avocado, vidalia onion, gorgonzola cheese.

A zesty tomato sauce with roasted garlic, virgin olive and spices.

Cavatelli pasta with sweet Italian sausage and broccoli rabe in a garlic and olive oil sauce.

Creamy pink sauce made with crushed tomatoes and a vodka reduction.

Homemade cheese ravioli with fresh meat sauce.

Fresh vegetables in a light garlic olive oil.

Homemade fettucini in a mascarpone, grilled chicken and broccoli.

Thick spaghetti with tomatoes, onions and smoked bacon.

Green and yellow spaghetti with shrimp and mushrooms in a pink sauce.

A plethora of seafood, clams, shrimp, mussels, calamari, scallops in a light tomato garlic and virgin olive oil.

Potato gnocchi with gorgonzola cheese sauce.

Linguini with fresh clams in a white or red sauce.

Served with artichokes, sun dried tomatoes and shitaki mushrooms in a garlic and oil.

Breast of chicken sauteed with garlic, hot cherry peppers, shitaki mushrooms and balsamic vinaigrette.

Breast of chicken in a parmigiano batter sauteed with white wine and lemon.

Boneless chicken breast, eggplant, prosciutto, mozzarella topped with tomato sauce and a touch of cream.

Pan served chunks of chicken in white wine, lemon and garlic sauce with artichokes and sausage.

Boneless breast of chicken, pounded thin, marinated, grilled and served with green salad.

Breast of chicken sauteed with butter, egg and lemon sauce.

Double thick veal chop with fresh mushrooms and sun dried tomatoes.

Grilled Lamb chop with garlic and rosemary.

Grilled with vinegar peppers and hot cherry peppers.

New York shell steak grilled and topped with peppers, onions, and tomato sauce.

Veal cutlet with tomato and mozzarella. Served with spaghetti and tomato sauce.

Veal with mushrooms in a wine sauce.

Sliced veal with lemon, butter, white wine and capers.

Sauteed with wild mushrooms, Italian brandy and mascarpone.

Sauteed with roasted garlic, peppers, wild mushrooms and diced plump tomatoes.

Filet of Atlantic salmon in a mustard and champagne sauce.

Fresh calamari sauteed with garlic, white wine, tomato, virgin olive oil, fresh basil and spices.

In a butter, lemon and white wine sauce.

Jumbo shrimp lightly breaded, pan seared, baked with fresh tomatoes and fresh mozzarella.

Jumbo shrimp in a light garlic, white wine, and anchovy sauce. Served with risotto.

Mixed Seafood in a marinara sauce over linguini.