Lightly breaded and tossed with peppers and onions.

A hearty blend of ground sausage, peppers and onions served with crustinis for dipping.

Jumbo lump crabmeat served with remoulade sauce.

Salami, capicola, pepperoni, aged provolone cheese and olives.

Served with tangy cocktail sauce.

Tossed with shucked steamed clams and bacon.

A thick slice of provolone cheese; breaded, deep fried and topped with red sauce.

Crisp iceberg lettuce tossed with house dressing and topped with cured meats, cheese, tomatoes, peppers and olives.

Imported meat, cheese, veggies, egg and iceberg lettuce chopped and blended with homemade red roquefort dressing.

A delicate chicken broth with greens and meatballs.

A wedge of iceberg lettuce with mozzarella cheese, mild peppers, candied pecans, chopped bacon and diced tomatoes.

Romaine lettuce tossed with shaved Parmesan cheese, croutons and Caesar dressing.

Two cold water lobster tails.

Maryland style crab cakes served with homemade remoulade sauce.

Baked and served atop a roasted tomato puree.

Served over a bed of spinach, diced tomatoes and onion with lemon wine sauce.

Single cold water tail broiled to perfection, served with drawn butter.

Pan seared and finished with lobster sherry sauce.

Tender veal scaloppini sauteed with fresh mushrooms and onions in Marsala wine sauce.

Fresh broccoli crowns tossed with virgin olive oil and roasted garlic.

Whole shucked steamed clams tossed in homemade red sauce or a clear brodo.

Veal pan seared in garlic infused olive oil and served over angel hair pasta.

A generous slice of veal prepared in the original Italian tradition served on a bed of linguine.

Tender chicken scaloppini sauteed with fresh mushrooms and onions in Marsala wine sauce.

Grilled skewers of mushrooms, onions, tomatoes, green and red peppers served over a bed of rice pilaf.

A generous slice of chicken prepared in the original Italian tradition served on a bed of linguine.

Served with red sauce.

Served with red sauce.