Served with herbed crostini and melted asiago cheese.

Apples, gorgonzola cheese and walnuts tossed with a house-made lemon vinaigrette.

Romaine, seasoned croutons, and shaved pecorino romano cheese.

Spinach, avocado and red onion with fresh lemon and olive oil.

Iceberg lettuce topped with crumbled blue cheese, crispy bacon and ranch dressing.

Mixed greens, red onion, dried cranberries and shaved asiago with raspberry vinaigrette.

Grilled chicken, bacon, crumbled gorgonzola, hardboiled egg and avocado.

One dozen little neck clams in a garlic herb broth.

Served with garlic and olive oil.

Blackened and served over a bed of sauteed spinach.

Served with seaweed salad and wasabi.

Panko breaded and served with horseradish sauce.

Fresh mozzarella, aged provolone, prosciutto di Parma, soppressata, red peppers, artichoke hearts and olives over greens with red wine vinaigrette and reduced balsamic.

Creamy buratta mozzarella with heirloom tomato and baby arugula topped with grilled shrimp.

Tender veal scaloppini sauteed with artichoke hearts and capers in a lemon wine sauce.

Served over linguini.

Layered with eggplant, red peppers and fresh mozzarella in a white wine tomato sauce.

Full rack served with fries.

Maple leaf farms semi-boneless duck topped with l'orange sauce.

Veal cutlets stuffed with ham and ricotta cheese and topped with marinara and mozzarella.

18 oz.

Grilled 10oz.

Lobster meat, shrimp and scallops sautéed with plum tomatoes and mushrooms in a brandy cream sauce over angel hair.

Whole little neck and chopped clams.

Sauteed chicken, onions, bacon and peas in a gorgonzola cream sauce.

Ground veal, pork and beef pan fried with garlic in a tomato cream sauce.

Served with chicken, prosciutto and fresh basil in a tomato cream sauce.

Shrimp, clams, mussels and calamari in marinara, Fra Diavolo or garlic sauce over linguini.

Egg battered and sauteed in a lemon, white wine and butter sauce.

Served with sauteed spinach.

Pan seared and topped with tamari and wasabi aioli.

Shrimp and scallop stuffing topped with creamy seafood sauce.

Shrimp, clams, mussels, calamari and chorizo sausage with saffron herbed rice.

Jumbo shrimp, flounder and sea scallops broiled with garlic, lemon, olive oil and white wine.

Stuffed zucchini flowers, spring rolls, tempura shrimp and chicken wings.

Spaghetti pasta frittata topped with marinara and warmed ricotta cheese.

Served with sweet chili dipping sauce.

Shrimp clams mussels and king crab sauteed with fresh plum tomatoes in a garlic sauce served over linguini.

Salmon filet sauteed with capers and artichoke hearts in a lemon wine sauce.

Served over dirty rice.

Chicken breast layered with spinach, prosciutto and provolone sauteed with mushrooms in a marsala wine sauce.

Breaded eggplant layered with pasta sheets and ricotta cheese. Topped with marinara and mozzarella.