Dozen.

Two clams casino, two stuffed mushrooms, two scallops wrapped in bacon.

Wrapped in bacon served with honey dijon dressing.

Served in a marsala wine sauce with toast points.

Lightly floured, fried, and lightly seasoned, served with marina sauce.

Topped with melted fresh mozzarella.

Thin crusted pizza with buffalo mozzarella, extra virgin olive oil and a hint of red chili.

Sliced tomato, fresh mozzarella, basil, and black olives drizzled with olive oil.

Lightly fried matchstick zucchini with marinara sauce.

Thinly sliced raw filet mignon with a Cipriani cream sauce.

Fresh sliced mozzarella coated with panko Japanese breadcrumbs, fried and served on a bed of marinara sauce.

A board of fresh sliced Italian imported prosciutto di parma. Aged 24 months, mortadella with pistachio, soprasatta, Pecorino Romano, and 24 months aged Parmigiano di muscle rosse. From a prized breed of a red cow. Served with breadsticks.

Romaine, chicken, cheese mushrooms, croutons and roasted red peppers.

Mixed greens, glazed walnuts, pears, crumbled blue cheese and grilled chicken with a balsamic maple syrup dressing.

Seared pepperoni encrusted sashimi-grade tuna over arugula, with slivered almond, fresh orange, and fennel, drizzle with balsamic vinegar and olive oil.

Grilled fillet sliced thin over toast points with roasted red pepper and blue cheese crumbles served over an arugula salad drizzled with an apricot-Dijon dressing.

Hot or sweet.

Hot or sweet.

Hot or sweet.

Hot or sweet.

Hot or sweet.

Hot or sweet.

Sauteed with sweet peppers and onions. Served with a side of pasta.

Red or white.

Tender steamed mussels in marinara, served over linguini.

Tossed with clams, cherry tomatoes, garlic, olive oil, and white wine.

Fresh Maine lobster with filet of Vesuvius tomato, garlic, red chill, and Parmigiana white wine, tossed with spaghetti di Gragnani. Where Italy's finest artisan pasta comes from.

Long ribbon egg pasta in a veal, pork and beef chianti tomato sauce.

Sauteed in butter, lemon, white wine, and garlic. Served over linguini.

Tubes and tentacles, sauteed with marinara or Aglio e olio and tossed with linguini.

Made with "real" parmigiana cheese.

Hot or sweet.

Hot or sweet.

Tender breaded veal topped with tomato sauce and mozzarella.

Breaded chicken breast topped with tomato sauce and mozzarella.

Sauteed with sweet peppers and onion.

Breaded veal topped with lump crab and a white wine cream sauce.

Freshly pounded veal chop lightly breaded and pan-seared, topped with an heirloom tomato, red onion, and arugula salad with lemon and extra virgin olive oil.

Pan sauteed chicken breast in a mushroom and marsala wine sauce.

Stuffed veal cutlet with prosciutto, asparagus, and Asiago cheese, breaded, and pan sauteed with a porcini mushroom cream sauce.

Pan sauteed veal cutlet in a mushroom and marsala wine sauce.

An herb encrusted rack of lamb with a light dijon and honey glaze.

Char-grilled 14 oz. veal chop topped with sauteed wild porcini mushrooms.

Half. Rustically seasoned.

With sauteed onions and bacon.

12 oz.

Smothered in a mushroom and marsala wine sauce.

With assorted roasted mushrooms, onion, zucchini eggplant, and red bell pepper.

Topped with sauteed mushrooms and sweet gorgonzola cheese.

Topped with lump crab and hollandaise sauce.

Pan-seared peppercorn encrusted filet with a cracked black pepper cream sauce.

A jumbo crab cake made with fresh Maryland jumbo lump crab.

Broiled lobster tail, scallops, shrimp stuffed with crabmeat, clams casino and an oyster topped with lump crab imperial.

With mango sauce or all piccata, sauteed with lemon and butter.

Oysters on the half shell topped with jumbo lump crab imperial.

Pan sauteed sea scallops in a spicy marinara sauce. Served over angel hair pasta.

9 oz.

Broiled or fried.

Regular. 10 oz. filet and 8 oz. lobster tail.

Petite size. 6 oz. filet and 4 oz. lobster tail.

Jumbo lump crab, scallops, and shrimp, Maine lobster.

Clams, mussels, lobster shrimp, and scallops, marinara or Aglio e olio. Served over linguini.

8 oz. cold water lobster tail in a spicy marinara sauce. Served over linguine.

Jumbo pan-seared scallops served with roasted vegetables.

Still water.

Sparkling.