Spinach, roasted red peppers and prosciutto in an anisette cream sauce.
Point judith calamari served with marinara sauce.
Tossed with spicy red sauce and peppers.
Crab supreme, lemon butter sauce.
Breaded and fried mozzarella, served with marinara sauce, crispy prosciutto di parma and fresh basil.
Raspberry port wine reduction, spinach and crispy polenta.
Lump crab cakes served over field greens with vegetable relish and balsamic syrup.
Cubanelle pepper stuffed with sweet sausage, served over marinara sauce.
Topped with onions, tomatoes, goat cheese, basil, extra virgin olive oil and balsamic reduction.
Herb-crusted and baked with marinara sauce, served with crostini.
Crab supreme, lemon butter sauce. --- Lunch
Point judith calamari served either tossed with spicy red sauce and peppers. -- Lunch
Baby spinach, artichoke hearts, goat cheese, roasted red peppers and chicken.
Fresh buffalo mozzarella, roma tomatoes and basil leaves topped with a balsamic reduction.
Black Angus beef, gorgonzola cheese, bacon and mushrooms on a sour dough bun.
Breaded chicken breast, prosciutto di parma, spinach and smoked mozzarella.
Grilled salmon, thick-cut bacon, roma tomatoes and mesculin greens with pesto aioli.
Pasta with cannellini beans in a tomato herb broth.
Escarole with cannellini beans in a tomato herb broth.
Pastina, carrots, celery and small meatballs in chicken broth.
Choice of loose red or white sauce, served over linguine.
Tossed in white wine, garlic and olive oil sauce with spinach and tomatoes over capellini.
Tossed in white wine, garlic and olive oil sauce with spinach and tomatoes over capellini.
Middleneck clams, PEI mussels, calamari, artichokes and spinach in a spicy red clam sauce over linguine.
Shelled clams and shrimp in a loose red or white clam sauce.
Spicy red sauce with pepperoncinis, served over linguine.
Tossed in white wine, garlic and olive oil sauce with spinach and tomatoes over capellini.
Tossed in white wine, garlic and olive oil sauce with spinach and tomatoes over capellini.
Sauteed calamari, spicy marinara, imported olives and cherry peppers over linguine.
Served in a goat cheese cream sauce with spinach and roasted red peppers.
Sliced chicken breast tossed in sauteed garlic and extra virgin olive oil with spinach, oven roasted tomatoes and kalamata olives over penne pasta.
Shrimp and langostinos sauteed in a saffron cream sauce with andouille sausage, asparagus and sun-dried tomatoes, served over linguine.
Middleneck clams in a white clam broth with Prosciutto di Parma, served over linguini
Shrimp, point judith calamari, middleneck clams, PEI mussels, orange roughy, salmon and sea scallops over.
Shrimp, prosciutto di parma and onions in Romano cheese cream sauce, served over linguini.
Seasonal vegetables sauteed with a white wine butter sauce, served over whole wheat linguine.
Sweet sausage meat sauce, fresh basil and goat cheese over potato gnocchi.
Sliced chicken breast sautéed with garlic and extra virgin olive oil, spinach, oven roasted tomatoes and kalamata.
Tossed in white wine, garlic and olive oil sauce with spinach and tomatoes over capellini.
Arugula with prosciutto di parma, tart cherries and shaved Romano in a sherry shallot vinaigrette.
Fresh tomatoes, buffalo Mozzarella and basil leaves, drizzled with extra virgin olive oil and a balsamic reduction.
Mesculin greens, strawberries, apples, candied walnuts and goat cheese with a sweet balsamic dressing.
Romaine lettuce, kalamata olives, cucumbers, red onions, Feta, tomatoes and oregano with balsamic vinaigrette.
Romaine lettuce with oven dried tomatoes, prosciutto crisps, housemade croutons and shaved Romano tossed in Caesar dressing.
Creamy Italian or balsamic vinaigrette.
Topped with signature lemon butter sauce, garnished with an artichoke heart and arugula with capers.
Topped with signature lemon butter sauce, garnished with an artichoke heart and arugula with capers.
Simmered in tomato sauce with bell peppers, onions and garlic.
Simmered in tomato sauce with bell peppers, onions and garlic.
Topped with signature lemon butter sauce, garnished with an artichoke heart and arugula with capers.
Topped with signature lemon butter sauce, garnished with an artichoke heart and arugula with capers.
With port wine reduction, garnished with roasted vegetables.
Melted mozzarella, mushrooms, escarole, prosciutto di parma and sage marsala wine sauce.
Lightly battered eggplant slices baked with mozzarella and marinara sauce.
Lightly battered chicken baked with mozzarella and marinara sauce.
Lightly battered veal baked with mozzarella and marinara sauce.
Sage marsala sauce with mushrooms.
Sage marsala sauce with mushrooms.
Oven roasted in a white wine sauce with capers, artichoke hearts and roasted red peppers.
Topped with eggplant, mozzarella, mushrooms and marsala sauce.
Topped with eggplant, mozzarella, mushrooms and marsala sauce.
Saffron risotto with oven roasted vegetables and lemon butter sauce.
Melted mozzarella, mushrooms, escarole, prosciutto di parma and sage marsala wine sauce.
Pan seared 8 ounce filet mignon topped with white wine sauce, backfin crabmeat and roasted asparagus, served with potatoes.
Seared 8 bone New Zealand rack of lamb with a sweet vermouth sauce, oven roasted vegetables and potatoes.
Pan seared 8 ounce filet mignon with white wine butter sauce, artichoke hearts, pepperoncinis, olives and pimentos, served with potatoes.
Braised veal shank in a natural jus with mirepoix, served over risotto.
Topped with signature lemon butter sauce, garnished with an artichoke heart and arugula with capers.
Served over saffron risotto and port wine reduction, garnished with Portobello mushrooms and goat cheese.
With Mozzarella cheese, mushrooms and sage marsala wine sauce.
Light batter sauteed orange roughy fillets topped with lemon butter sauce, capers and arugula.
Blackened North Atlantic salmon with oven roasted vegetables, saffron risotto, lemon butter and a balsamic reduction.
Topped with signature lemon butter sauce, garnished with an artichoke heart and arugula with capers.
Lemon cream sauce, artichoke hearts, capers and roasted red peppers.
Melted Mozzarella, mushrooms, escarole, prosciutto di parma and sage marsala wine sauce.
Mozzarella and marinara sauce.
White wine butter sauce with Genoa salami, mushrooms and onions.
Simmered tomato sauce, onions, mushrooms and bell peppers.
Melted Mozzarella, mushrooms, escarole, prosciutto di parma and sage marsala wine sauce.
Layered with eggplant, Mozzarella, mushrooms and pimentos, in a sage marsala sauce.
Topped with signature lemon butter sauce, garnished with an artichoke heart and arugula with capers.
Lightly battered eggplant slices baked with Mozzarella and marinara sauce.
Baked with ricotta, Romano, Mozzarella and marinara sauce.