Caesar salad followed by a 1/2 tray of penne pasta in a pink vodka sauce and 8 piece chicken Francese with lemon sauce.

Four pieces of mozzarella caprese with a 1/2 tray of rigatoni Bolognese and 8 pieces of chicken martini.

Mussels in marinara sauce to start followed by a 1/2 tray of cheese ravioli and 8 pieces of chicken Marsala.

4 pieces of mozzarella caprese followed by a 1/2 tray of rigatoni pomodoro and 1/2 tray of eggplant Parmigiana

Fresh mozzarella burrata with a 1/2 tray of rigatoni pomodoro and 8 pieces of chicken martini breasts dipped in Parmigiana regiano breadcrumbs.

Broccoli rabe and sausage followed by a 1/2 tray of fettuccine al pomodoro and 8 pieces of chicken Parmigiana smothered in homemade tomato sauce and mozzarella then baked to perfection.

6 pieces of eggplant rolled with ricotta and baked followed by a 1/2 tray of rigatoni with broccoli di rabe and 8 pieces of veal scaloppini Marsala.

Mescaline greens stagione salad with 1/2 tray of penne vodka in a pink cream sauce and 4 pork chops with vinegar and peppers.

Cold antipasto- proscuitto di parma, provalone cheese, capicollo, sorpresata and olives. Followed by 1/2 tray of linguini marechiara and 8 pieces of salmone marechiara.

Traditional ceasar salad with a 1/2 tray of rigatoni pomodoro and 8 pieces of filet of sole Francese dipped in egg batter and sauteed with butter lemon and white wine sauce.

Cold gulf jumbo shrimp with spicy cocktail sauce.

Classic casino clams.

Filet mignon with arugula, olive oil, lemon and shaved Parmigiana reggiano.

Fresh mozzarella with a ricotta center served with crostini, roasted cherry tomato, garlic in a balsamic glaze.

Red beets, crumbled goat cheese with balsamic glaze.

2 delicious homemade meatballs served with tomato sauce.

Fresh mozzarella with beefsteak tomato, extra virgin olive oil, and basil.

Fried calamari with marinara sauce.

Sauteed with olive oil and garlic.

Mussels in a garlic wine sauce.

Baked oreganata clams

Served for 2 people. Romaine lettuce, egg yolk, anchovies, olive oil, lemon, and Parmigiana cheese served table-side.

Arugula, endives, and radicchio in balsamic vinaigrette.

Pancetta, chickpeas, and Gorgonzola cheese in white balsamic dressing.

Mescaline greens, dried cranberry, walnuts, Asian pears in balsamic dressing.

Iceberg wedge with crisp pancetta and blue cheese.

Mescaline greens with classic Italian dressing.

Mixed vegetable soup.

Egg drop soup, chopped spinach, and cheese.

Tubettini with beans, pancetta, and onions.

White and green noodles served with fresh tomato, peas, mushrooms, prosciutto, and cream.

Served with a velvet pink sauce.

Parmigiana cheese egg yolk and cream.

Jumbo rigatoni, served with shredded short ribs, spinach, with a mixed vegetable demi glaze topped with shaved Parmigiana.

Pink sauce.

Homemade beef sauce.

Sauteed with sweet sausage and broccoli rabe in garlic and oil.

Baked with tomato sauce and mozzarella.

Served with shrimp, scallops, and clams in a white sauce.

Topped with chopped fresh mozzarella, tomato, and basil.

Sauteed with olive oil and sweet sausage.

Served with mix vegetable in garlic and olio.

Veal scaloppine topped with prosciutto, artichoke hearts, and fresh mozzarella in a white port wine sauce.

Veal scaloppine, sauteed with orange zest and grand marnier sauce.

Veal, scaloppini topped with eggplant mozzarella, and touch of tomatoes and heavy cream.

Breaded veal cutlet with tomato sauce and mozzarella.

Pork chops cooked to perfection served with sweet and Marsala wine butter.

Sauteed with mushrooms, hot cherry, and vinegar peppers in a white wine sauce.

New Zealand rack of lamb served with reduced Montepulciano wine, potatoes, and asparagus.

Broiled boneless aged Angus steak.

Served for 2 people. Sliced aged Angus steak with sautéed mushrooms, jumbo shrimp, veal Sorrentino, home fried potatoes, and broccoli with melted mozzarella cheese.

Breast of chicken dipped in egg batter and breadcrumbs with vermouth Bianco.

Chicken breast dipped in Parmigiano Reggiano and finished with a lemon and wine sauce.

Pan-seared chicken with garlic, and sausage bell peppers.

Chicken breast topped with prosciutto zucchini, roasted peppers, sliced potatoes, and fresh mozzarella sauteed with a cream sherry wine.

Breaded chicken smothered in a homemade grand marnier reduction baked to perfection.

Pan-seared duck breast served over wild rice tomato sauce with fresh mozzarella.

Lobster tail, shrimp and sea scallops in a garlic white wine sauce served with arborio risotto.

Organic honey with white wine.

Jumbo shrimps with lemon, garlic, butter, and white wine sauce.

Filet of sole dipped in egg batter and sauteed with butter, lemon, and white wine sauce.

Eggplant with marinara sauce, Parmigiano cheese, and melted mozzarella cheese.

Stuffed eggplant with Parmigiano cheese, mozzarella, ricotta, and melted mozzarella cheese.

Our chocolate cake is for anyone with a sweet tooth.

Mascarpone custard layered with whipped cream, rum, and coffee-soaked ladyfingers.

A crispy shell with a sweet creamy middle.

A traditional and timeless carrot cake.

One of each dessert: chocolate cake, homemade tiramisu, cannoli, and carrot cake.