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.

Clams. Seasonal Breadcrumbs. Peppers. Bacon.

Calamari, shrimp, and bell peppers served with spicy marinara.

Buffalo mozzarella cheese, prosciutto, tomatoes and basil pesto.

Calamari, spinach and mozzarella cheese in a marinara sauce.

Eggplant. Ricotta cheese. Spinach. Baked in a rose sauce.

Mussels. Italian sausage. Canellini beans. Served in a pomodoro sauce.

Arugula. Gorgonzola. Walnuts. Apple. Shaved Carrots. Beets. In a raspberry vinagarette.

Pepperocini verdi. Sweet sausage. Marinara. Ricotta.

Clam Shell stuffed with crabmeat. Shrimp. Shallots. Scallops. Peas. Parmesan Cheese.

Eggplant Breaded. Mozzarella. Tomato. Truffle Balsamic Drizzle.

Smoked Salmon. Avocado. Onion. Cucumber. Capers. Teriyaki Sesame Oil.

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.

Traditional Caesar salad topped with shrimp

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

Linguine pasta, mussels, 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.

potato dumpling. Gorgonzola Cream Sauce. Baby arugula. Cherry Tomatoes. Crab Meat.

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

Lightly fried parmesan breaded. Homemade 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.

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. Chopped Tomatoes. Broccoli Rabe. Rose Sauce.

Chicken breast. Hot peppers. Roasted peppers. In a grand Marnier sauce.

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

Chicken breast. Italian sausage. Mushrooms. In a pomodoro sauce.

Francese. shrimp. Asparagus.capers

Chicken Breast. Panko Breaded. Spinach. Mozzarella. DemiGlace Cream Sauce.

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 sauce. Crabmeat. Asparagus.

Scallops. Craisins. Spinach. Balsamic 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.

Pistachio herb crusted halibut. Roasted cherry tomatoes. Pea risotto. Served in saffron cream sauce.

Crab cakes. Tartar sauce. Arugula. Mashed potatoes.

Lobster Tail. Shrimp. Scallops. Arugula. Peppers. Kalamata Olives.

Flavor changes daily

16 ounce Veal chop stuffed with sharp proVolo new design roasted peppers. Finished in a mushroom demiglaze.

Breaded , pan seared, with arugula, tomatoes, onions, and shrimp in a balsamic reduction.

In a bransi cream auce with crab ando asparagus.

Pan seared polenta. Topped with pesto, bruschetta, and jumbo shrimp. Served over spicy marinara finished in a balsamic reduction.

Pork Belly. Served over a roasted eggplant puree. Finished in a demiglaze reduction.

Pan fried risotto balls stuffed with crab and parmesan. Over avocado aoili finished in paprika oil.

over a saffron risotto. In a lemongrass cream sauce with mussels.

16 ounce bone in veal chop. Pounded thin and panko crusted. Topped with arugula, brushcetta, and shaved parmesan finished in a balsamic reduction.

Mussels, shrimp, scallops over capellini in garlic oil sauce.

Putanesca over spinach.

16 ounce bone in veal chop stuffed with sharp provolone, spinach, and roasted red peppers finished in a sambucca white wine sauce with mushrooms.

Pan seared over a pea risotto with mussels and crab meat finished in a sambucca cream sauce.

In a lemongrass cream sauce with shrimp.

3 shrimp stuffed with crab meat imperial finished in balsamic.

Flounder. Crab meat. Asparagus. Mash potatoes.

With peas and mussels topped with melted mozzarella cheese