Mixed greens, fresh tomatoes and French sheep milk feta. Vegetarian.
Tomatoes, fresh mozzarella cheese and black olives. Vegetarian.
Arugula, goat cheese, tomatoes, roasted red pepper, black olives and served on a bed of lettuce. Vegetarian.
2 of everything and antipasto. Vegetarian.
Fresh seasonal vegetables, imported cheeses and over romaine hearts. Vegetarian.
Fresh buffalo mozzarella, tomatoes, roasted red peppers, prosciutto and sicillian olives. Vegetarian.
Tomato basil and spinach, feta and artichoke.
A daily special.
Zucchini, basil and tomatoes in fresh garlic white wine sauce and served with grilled pita.
Grilled veal sausage served with roasted red peppers onions, smoked mozzarella and polenta.
A chicken broth with meatballs, escarole and finished with egg drop.
Slowly cooked lentils, carrots, celery, onions and garlic finished with Italian pastini.
A blend of imported plum tomatoes, fresh herbs, shallots, onions and garlic.
A blend of imported plum tomatoes and slowly cooked finest ground veal and beef.
A blend of fresh basil, parmesan cheese and extra virgin olive oil.
Vegan pasta served with a sauce of roasted red peppers, tomatoes and carrotswith fresh seasonal vegetables.
A blend of whole tomatoes, pancetta and gorgonzola in a creamy parmesan sauce with fettuccine.
Filled with 3 cheeses and tossed sauce. Made for my daughter and yours.
Calamari, mussels and shrimp sauteed in a fresh basil and garlic tomato sauce and served over fresh linguini.
Breast of chicken sauteed in white wine, topped with imported plum tomatoes, garlic, parmesan and French feta cheese.
Breast of chicken lightly breaded, topped with fresh mozzarella cheese and baked in our homemade marinara.
Classical veal tenderloin and portabella mushrooms sauteed in a marsala wine sauce.
Plum tomatoes simmered in white wine sauce topped with artichokes, breadcrumbs and pecarino romano over veal tenderloin.
Long bone veal chop served with arugula and fresh tomatoes.
Grilled seasonal vegetables.
Roasted butternut squash, scallions and spinach in a chardonnay saffron broth and topped with grilled scampi.