Chopped Roma tomatoes with garlic, fresh basil, and imported extra-virgin olive oil, served on crostini.

Lightly floured fried calamari and served with a side of marinara sauce.

Calamari marinated in extra-virgin olive oil Italian style and grilled.

Homemade fresh mozzarella served with fresh-cut tomatoes, fresh basil and drizzled with imported extra virgin olive oil.

Sauteed mussels in fresh tomato sauce or garlic white wine.

Sauteed littleneck clams in fresh tomato sauce or garlic white wine sauce.

Imported cured Italian meat served with aged cheeses, cured olives, and marinated assorted vegetables; for 2.

Dressed spring mix with balsamic vinaigrette and grape tomatoes.

Baby arugula dressed with imported extra-virgin olive oil and lemon dressing and served with shaved Parmesan cheese.

Grilled romaine heart dressed with creamy Parmesan dressing and crostini.

Baby spinach tossed in sherry vinaigrette with cranberries, walnuts and crumbled Gorgonzola on top.

Yellow corn polenta served with fresh tomato sauce and Parmesan cheese.

Mediterranean meatballs served with fresh tomato sauce.

Sauteed baby spinach with extra-virgin olive oil and garlic.

Sauteed asparagus with extra-virgin olive oil and garlic.

Sauteed broccoli rabe with extra-virgin olive oil and garlic.

Frutti di mare: mussels, clams, calamari, and shrimp slowly cooked with risotto, onions, in a garlic white wine.

Fettuccine pasta served with classic creamy Alfredo sauce.

Black olives, capers, and anchovies sauteed with white wine marinara sauce.

Pancetta sauteed in a creamy vodka sauce served with penne pasta.

Cheese ravioli sauteed with fresh tomato sauce.

Homemade potato gnocchi finished in a fresh tomato or creamy Gorgonzola sauce.

Ground meat, celery, carrots, onions, garlic, and tomato slowly cooked with herbs, served with capellini pasta.

Littleneck clams sauteed in a fresh tomato sauce or white wine garlic and served with linguini pasta.

Pieces of steak sauteed with mushrooms and onions in a red wine cream sauce and served with tagliatelle pasta.

Jumbo shrimp sauteed with creamy basil pesto and sun-dried tomato then tossed with tagliatelle pasta.

Frutti di mare: mussels, clams, calamari, and shrimp sauteed with fresh tomato sauce or garlic white wine and served with linguini pasta.

Chicken breast breaded with seasoned Italian bread crumbs and baked with fresh tomato sauce and mozzarella cheese.

Chicken breast sauteed with mushrooms in an imported Marsala wine sauce and served over polenta and asparagus.

Veal medallion sauteed with capers in a lemon white wine sauce and served over capellini pasta.

Veal medallions breaded with seasoned Italian bread crumbs, baked with fresh tomato sauce and mozzarella cheese.

Pan seared veal medallions then deglazed with white wine then finished with mushrooms, sage, and prosciutto di parma and served with roasted potatoes and asparagus.

Grilled salmon served over warm Mediterranean salad and drizzled with balsamic reduction.

Fresh cut rib eye grilled the way you like it and with diane sauce: red wine reduction with mushrooms, onions and a touch of cream and served with roasted potatoes and asparagus.