Cashew crusted New Zealand rack of lamb with sautéed spinach and port wine reduction.
Crispy cheese ravioli over spinach, goat cheese cream sauce, back-fin crabmeat, and roasted red peppers.
With braised fennel, peppercorns, and shaved Romano cheese garnish.
Portobello mushroom, zucchini, yellow squash, tomatoes, red peppers & onions, drizzled with extra virgin olive oil, and balsamic reduction, crumbled goat cheese.
Back-fin crab meat, mesclun greens, and topped with roasted corn salsa.
Tomatoes, onions, Kalamata olives, banana peppers, capers, and scallions, drizzled with extra virgin olive oil, and balsamic reduction, served with toast points.
With onions, olives, banana peppers, and bell peppers in a red sauce served with toast points.
Served with toast points.
Breaded artichoke hearts served in our signature lemon butter sauce.
With onions, capers, olives, spinach, and tomatoes in a Sambuca cream sauce.
Delicately simmered, topped with fresh basil, and goat cheese.
Tuscan bean soup with choice of pasta, sausage OR spinach.
Meatballs, pasting, spinach, vegetables, and chicken broth.
Greens, pasta, imported olives, tomatoes, tossed in balsamic vinaigrette.
Mesclun greens, shaved fennel, and goat cheese in sweet balsamic vinaigrette.
Mesclun greens with candied walnuts, mandarin oranges, shaved romano cheese, and port wine-poached pears in sweet balsamic vinaigrette.
Mixed greens, gorgonzola cheese, and roasted red peppers tossed in balsamic vinaigrette.
Romaine hearts with oregano, cucumbers, red onion, tomatoes, Kalamata olives, pepperoncini, feta cheese, and balsamic vinaigrette.
Romaine, herbed croutons, crispy prosciutto, and Caesar dressing.
Butterhead lettuce, dried tart cherries, sliced strawberries, and Gorgonzola cheese in Poppyseed dressing.
Arugula with mandarin oranges, goat cheese, and shaved almonds, candied ginger vinaigrette.
Pesto, tomatoes, fresh mozzarella, and basil.
Goat, provolone, mozzarella, and Romano cheeses, and red sauce.
Spinach, onions, tomatoes, feta cheese, red sauce, and a sprinkle of oregano.
Assorted roasted vegetables, goat cheese, and red sauce.
Sausage, banana peppers, onions, olives, and red sauce.
Chicken, onions, banana peppers, olives, goat cheese, and red sauce.
Banana peppers, and bell peppers, olives, onions, and spicy red sauce.
Traditional sauce, grated mozzarella.
Garlic butte, and pesto sauce, grated mozzarella.
Signature lemon butter sauce, and artichoke.
Prosciutto, mushrooms, and mozzarella, over spinach with lemon butter, and Marsala sauces.
Mozzarella, and fresh marinara.
Crab supreme, mozzarella, Marsala mushrooms, and lemon butter sauce.
Capers, artichoke hearts, and pimentos sautéed in a white wine lemon butter sauce.
Sautéed with mushrooms in a Marsala wine sauce.
Sweet sausage, onions, olives, and banana peppers, all tossed in our house marinara.
Back-fin crab meat, asparagus, and roasted red peppers finished with lemon butter.
Eggplant, mozzarella, mushrooms, roasted red peppers, Marsala wine sauce, and house marinara.
Port wine reduction, Portobello mushrooms, and goat cheese.
Served with roasted corn, and tomato salad, arugula, topped with gorgonzola crumbles, drizzled with a balsamic glaze.
Cashew crusted New Zealand rack of lamb with roasted vegetables, in a port wine reduction.
Over pesto gnocchi with asparagus, pimentos, lemon butter, and balsamic reduction.
Stuffed with crab meat, baked, and topped with Marsala mushrooms, in a lemon butter sauce.
Battered shrimp sautéed in a light white wine lemon butter sauce with pimentos, capers, and artichoke hearts.
Shrimp and scallops sautéed in a white wine seafood broth over Cappellini with spinach, tomatoes, artichokes, and feta cheese.
Creamy risotto with shrimp, clams, mussels, and fresh fish, drizzled with truffle oil, and balsamic reduction, topped with crispy a prosciutto chip.
Middleneck and baby clams tossed with prosciutto, olives, garlic, and fresh basil with choice of White Wine or Red Clam Sauce.
Pan-seared scallops served over a roasted corn salsa, and sautéed spinach, red bell pepper coulis.
Over a cannellini bean ragout with spinach, and crumbled bacon, drizzled with truffle oil.
Tossed in classic Alfredo sauce, with parmesan cheese.
Crumbled sweet sausage, goat cheese, and fresh tomato sauce, topped with basil.
Cheese ravioli, topped with marinara, and mozzarella, baked parmigiana style.
Anchovies, onions, kalamata olives, capers, prosciutto, and spinach served over linguini in red sauce.
Spicy marinara with imported olives, banana peppers, and onions.
Olive oil, roasted garlic, olives, spinach, and roasted red peppers.
Sautéed and topped with toasted pine nuts, spinach, imported olives, and roasted red peppers, finished with garlic, and oil.
Chicken, pimentos, onions, spinach, and prosciutto, in a pink vodka sauce.
Tomatoes, olives, and spinach in gorgonzola cream sauce.
Layers of pasta, Romano, and ricotta cheese, topped with mozzarella, and marinara.
Baked with mozzarella, and parmesan cheese, finished with fresh marinara.
Fresh mozzarella, Roma tomatoes, and basil layered between eggplant with a lemon butter sauce, drizzled with balsamic reduction.