Eatalia

Toasted bread topped with red onion and tomato basil in a balsamic reduction.

Littleneck clams served red or white.

P.E.I. Mussels with garlic crustini. Served red or white.

Thinly sliced eggplant breaded and rolled with ricotta and spinach topped with tomato sauce.

Slow roasted peppers served with assorted cheeses.

Shaved Parmigiano in our lemon olive oil.

Sliced tomatoes, fresh mozzarella and basil oil.

Applewood bacon and boiled egg in a bacon vinaigrette.

Spring mix with olives, tomatoes, peppers and cucumbers with a house dressing.

Pancetta and onions over penne in our tomato sauce.

Fresh vegetables over penne Served red or white.

Homemade gnocchi served with peas and pancetta in a vodka sauce.

Stuffed with ricotta in a rose sauce.

Smoked salmon and spinach served over rigatoni in a brandy cream sauce.

Served with mushrooms and zucchini in a white wine sauce.

Pancetta and onions, egg, peas and Parmigiano.

Olives, capers and shrimp served over linguine in a spicy red sauce.

Sauteed with mushrooms in our Marsala wine sauce.

Sauteed in a white wine lemon butter sauce with capers.

Sauteed with sun-dried tomatoes and artichokes in a garlic sauce.

Sauteed with capers, olives and oregano in a spicy tomato sauce.

Medallions with mushrooms in a Marsala wine.

Medallions with capers served in a lemon butter sauce.

Fresh spinach and mozzarella melted over medallions.

Prosciutto, spinach and fontina served in a white wine sage sauce.

Mussels, clams, shrimp and calamari served red or white.

Assorted vegetables over rice Arborio.

In a Dijonnaise topped with seasonal bread crumbs.

In a lemon caper sauce.

Black and white sesame encrusted in an orange triple sec glaze.

Pancetta and onions over penne in our tomato sauce.

Fresh vegetables over penne. Served red or white.

Homemade gnocchi served with peas and pancetta in a vodka sauce.

Stuffed with ricotta in a rose sauce.

Smoked salmon and spinach served over rigatoni in a brandy cream sauce.

Served with mushrooms and zucchini in a white wine sauce.

Pancetta and onions, egg, peas and Parmigiano.

Olives, capers and shrimp served over linguine in a spicy red sauce.

Sauteed with mushrooms in our Marsala wine sauce.

Sauteed in a white wine lemon butter sauce with capers.

Sauteed with sun-dried tomatoes and artichokes in a garlic sauce.

Sauteed with capers, olives and oregano in a spicy tomato sauce.

Medallions with mushrooms in a Marsala wine.

Medallions with capers served in a lemon butter sauce.

Fresh spinach and mozzarella melted over medallions.

Prosciutto, spinach and fontina served in a white wine sage sauce.

Mussels, clams, shrimp and calamari served red or white.

Assorted vegetables over rice Arborio.

In a Dijonnaise topped with seasonal bread crumbs.

In a lemon caper sauce.

Black and white sesame encrusted in an orange triple sec glaze.

With sharp provolone and broccoli rabe

House made fresh daily.

Shrimp, Spinach and crab meat with a cognac cream sauce