Purple Italian chicory tossed with Belgian endive and white anchovy dressed in olive oil and lemon.

Arugula and fennel dressed with a balsamic vinaigrette.

Sliced tomato, fresh mozzarella, basil, and extra virgin olive oil.

Mussels sauteed in a red or white sauce.

Clams, mussels, shrimp, and calamari sauteed with white wine and garlic.

Sauteed broccoli rabe with grilled shrimp or sweet Italian sausage.

Rigatoni tossed with fresh tomato, basil, and fresh mozzarella cheese.

Tossed with olive oil, garlic, and Parmigiano.

Spaghetti tossed with littleneck clams served in a red or white sauce.

Plain broiled veal chop with olive oil, salt, and pepper.

Boneless chicken breast topped with roasted red peppers, prosciutto, and provolone cheese.

Veal cutlet layered with crabmeat, asparagus, and provolone cheese. Finished in a white wine demi-glace.

14 Ounces New York strip broiled with mushrooms, onions and provolone cheese.

Lobster, shrimp, scallops, and crabmeat broiled with lemon, white wine, and a touch of butter over linguine.

Grilled scallops served with vegetable risotto.

Broiled Atlantic salmon with lemon, white wine, capers, and olives.