A mixture of beef, veal and pork. An award winning recipe.

Portuguese octopus, smoked paprika, aioli, cannellini beans, capers, Kalamata olives and cherry tomatoes.

Pepperoncini Verdi, sweet sausage, roasted garlic, Parmigiano-Reggiano and marinara.

Clam stuffed with crab, shrimp, scallops, mushroom and peas. Served with scampi sauce.

Calamari, shrimp, zucchini and garnished with hot peppers served marinara.

Buffalo mozzarella cheese, prosciutto, tomatoes and basil pesto.

Calamari, spinach and mozzarella cheese in a marinara sauce.

Eggplant. Ricotta cheese. Cannellining beans. Capers. Kalamata olives. Smoked paprika aioli.

Mussels. Italian sausage.cancelling beans. SerVedra in pomodoro sauce.

Baby arugula. Candied walnuts. Beets. Gorgonzola. In a raspberry vinagarette.

Creamy mozzarella, arugula, figs and heirloom tomatoes In balsamic dressing.

Bibb, red beets, candy walnuts and tomatoes in a feta with vinaigrette.

Spring mix tossed in with apples, figs, pecans, dried cranberries, blue cheese and raspberry dressing.

Caesar salad over flatbread top with jumbo shrimp and crabmeat.

Personal sized Caesar salad.

Ricotta dumpling, eggplant and mozzarella cheese in fresh tomato basil sauce.

Linguine pasta, calamari, clams, crab meat and shrimp in a blue crab tomato gravy.

Tortellini pasta asparagus, mozzarella cheese and ricotta cheese in a rosa sauce.

Cavatelli in a bolgonese sauce with meatball, sausage, long hots and ricotta cheese.

Beef, pork and veal bolognese prepared over our homemade fettuccine.

Ricotta spinach dumpling. In a cognac cream sauce.

Beef/pork/veal meatballs. Tomato gravy. Served over Linguini pasta.

Lightly fried parmesan breaded. Homemade marinara sauce. Melted Italian cheeses. Served over Linguini pasta.

Lightly fried parmesan breaded. Hone made marinara sauce. Melted italian cheeses. Served over Linguini pasta.

Homemade Ravioli. Stuffed with ricotta. In a cognac cream sauce.

Chicken breast, Francese style, spinach, peas and mozzarella cheese in a lemon wine sauce.

Chicken breast prosciutto, mushroom and fontina cheese sage in a tomato demi-glace sauce.

Veal medallions shrimp, asparagus and roasted peppers in a grand marnier sauce.

Fried veal medallions artichokes, broccoli rabe, tomato and smoked mozzarella in a saffron cream sauce.

Boneless short ribs, portabella mushroom risotto and chianti pan sauce.

Duroc center cut pork chop and shiitake mushrooms in Marsala wine sauce.

Sautéed with Hot and a sweet Cherry Peppers, Capers, and Olives in a lemon White Wine sauce. Served with mash potatoes and Brussel sprouts.

Chicken. Mozzarella cheese. Spinach. Topped with grand Marnier sauce.

Sautéed chicken. Italian sausage. Mushrooms. Fresh pomodoro sauce.

Chicken breast. Prosciutto. Asiago cheese. Artichokes. Cherry tomatoes. In marmalade demiglace sauce.

Breaded veal cutlet. Srugula. Cherry tomatoes. Mozzarella cheese. In a balsamic reduction.

6 oz. lobster tail, egg battered, jumbo lump crabmeat, capers and lemon zest in a lemon wine sauce.

Wild Mediterranean fish sauteed in white wine, lemon, asparagus and jumbo lump crab meat.

Seared over wild mushroom risotto in a port wine reduction.

Maryland jumbo lump crab meat mustard and cocktail sauce.

Grilled salmon in a scampi sauce with capers and sun dried tomatoes. Served with mash potatoes and Brussel sprouts.

Mussels. Italian sausage. Cancelling beans. Served in pomodor sauce over Linguini pasta.