3 of our homemade triangle shaped mozzarella, lightly fried with our own house sauce.

A blend of cannellini beans, tomatoes, scallions, fresh basil and spinach sauteed In olive oil, garlic, mozzarella and Romano cheese over Italian toast.

Ritz cracker & crabmeat stuffing drizzled with Mornay sauce.

A blend of portabella, domestic and straw mushrooms sauteed in a butter, wine and garlic sauce.

Tender rings of calamari battered and lightly fried, tossed with hot pepper rings, sharp Provolone and prosciutto.

Sauteed with scallions and artichokes in butter, wine and fresh garlic over cold tomato wheels.

Hand cut zucchini sticks fried and tossed with pecorino Romano cheese and served with a side of house sauce.

Hot cherry peppers stuffed with Italian ham and sharp Provolone cheese.

Fresh littlenecks topped with our own seasoned butter, bacon, and crumbs.

Tender rings of calamari battered and lightly fried, tossed with hot pepper rings.

Served with cocktail sauce.

A blend of mixed greens with tomatoes, cucumbers, pepperoncini peppers, onions and olives.

Vegetables, Italian cold cuts and sharp provolone cheese on a bed of iceberg lettuce.

Romaine lettuce with our own Caesar dressing topped with Romano cheese and croutons.

Veal covered with ricotta cheese, mushrooms, mozzarella, and Romano cheese, topped with eggplant in our own house sauce.

Lightly battered veal medallions sauteed in a lemon butter wine sauce.

Breaded veal cutlet topped with mozzarella cheese and our own house sauce.

Medallions sauteed with mushrooms and garlic finished with only the best Marsala wine.

Mushrooms, scallions, and roasted red peppers in a tangy marinara, sprinkled with Romano cheese.

Veal and tomatoes on a bed of spinach topped with Mornay sauce baked to perfection.

Veal medallions topped with prosciutto, mushrooms, scallions, tomato, and mozzarella in a Marsala wine sauce baked to perfection.

Veal, asparagus and crab sealegs, topped with mornay sauce.

Veal covered in mozzarella cheese with sauteed prosciutto and tomatoes sprinkled with bread crumbs, topped with a mornay sauce.

Tender veal covered with prosciutto and mushrooms baked in a brandy cream sauce.

Pan cooked rib eye with mushrooms and scallions In butter, wine, and garlic.

Pan cooked ribeye with mushrooms, red onion, pepperoncini peppers, and 2 stuffed cherry peppers In a butter, white wine, and garlic sauce.

Boneless chicken breast, asparagus spears and fresh parsley in an asparagus cream sauce.

Boneless breast of chicken covered with ricotta cheese, spinach, mushrooms, mozzarella and Romano cheese, topped with our own house sauce.

Boneless breast of chicken covered with buffalo mozzarella, tomato, bacon, and Ritz cracker crumbs In a divine mornay sauce.

A boneless breast of chicken and mushrooms in a superior dry Marsala wine sauce.

Chicken cutlet topped with mozzarella cheese and our house sauce.

Chicken tenderloins, black olives and hot peppers rings in a spicy hot marinara sauce over linguine.

Chicken tenderloins sauteed In garlic and olive oil with hot peppers rings, black olives, zucchini, roasted red peppers over a bed of linguine.

Chicken tenderloins, red peppers, mushrooms, and onions in marinara sauce over linguine.

Chicken tenderloins, mushrooms, roasted red peppers, scallions and herbs in a butter wine sauce over linguine.

Boneless breasted chicken sauteed in a lemon butter wine sauce with diced Italian ham and red onion topped with mozzarella cheese.

Boneless breasted chicken, sauteed with spinach, artichoke hearts, and roasted red peppers in a Marsala wine sauce, topped with belgioso sharp Provolone cheese.

Boneless breasted chicken baked in the oven, with asparagus spears and crab meat topped with a mornay sauce.

Boneless breasted chicken sauteed with artichoke hearts, roasted red peppers, mushrooms, and scallions, in a white wine garlic Romano sauce.

Shrimp sauteed with roasted red peppers, scallions, garlic and spices In a butter wine sauce over linguine.

A spicy marinara sauce with a combination of shrimp, olives and hot pepper rings over linguine.

Shrimp in a seafood Alfredo sauce over linguine, garnished with black pepper and parsley.

Fresh scrod baked with butter and a cracker crumb dressing.

Fresh scrod with roasted red peppers, mushrooms and onions covered with marinara sauce then baked to perfection.

Shrimp and chicken with spinach, prosciutto, pepperoncini peppers and pignoli nuts with provolone cheese sauteed in garlic, pepper, olive oil and white wine over penne.

Shrimp and chicken sauteed with prosciutto and tomato In a butter wine garlic sauce, blanketed with mozzarella cheese, served over penne.

Pan fried sole in a butter lemon wine sauce.

Salmon baked in the oven with mozzarella cheese and Ritz cracker crumbs, topped with diced tomato, pignoli nuts, fresh basil, olive oil, and balsamic vinegar.

Cheese filled tortellini with a perfect blend of cream, butter, and Romano cheese.

Cheese filled tortellini, bacon and prosciutto In the best Alfredo sauce in town.

Served with our own house sauce.

Fresh spinach and red roasted peppers sauteed in garlic and olive oil topped with long horn Provolone cheese over Penne pasta.

A blend of scallions, roasted red peppers, black olives, Romano cheese, garlic and olive oil.

Served with marinara, Romano cheese, bacon, and red onion.

Simmered to perfection.

Simmered to perfection.

Sliced sausage, green onions, portabella mushrooms and sun dried tomatoes sauteed In butter, wine, oil, and spices over penne.

Eggplant covered with ricotta cheese, spinach, mushrooms, mozzarella, and Romano cheese, topped with our own house sauce.

Eggplant baked in the oven with mozzarella cheese in our own house sauce, topped with Pecorino Romano cheese.

Penne in a pink Alfredo sauce with chopped asparagus spears.

Linguini in a creamy Alfredo sauce garnished with black pepper and parsley.

Penne sauteed with zucchini, spinach, black olives, onion, mushrooms, and peppers.

Over penne in our own marinara sauce.

Jumbo lobster ravioli in a pink Alfredo sauce.

Gnocchi sauteed in an Alfredo sauce with spinach and artichoke hearts.

A blend of mixed greens with tomatoes, cucumber, pepperoncini peppers, onions, and olives.

Vegetables, Italian cold cuts, and sharp provolone cheese, on a bed of iceberg & romaine lettuce.

omaine lettuce with our own Caesar dressing topped with Romano cheese.

Veal, covered in ricotta cheese, mushrooms, mozzarella, and Romano cheese, in marinara sauce.

Breaded veal cutlet topped with mozzarella cheese and marinara sauce.

Veal, mushrooms, scallions, and roasted red peppers, in a tangy Marinara, covered with Romano cheese.

Tender veal, covered with prosciutto and mushrooms baked in a brandy cream sauce.

Shrimp, sauteed with roasted red peppers, scallions, garlic, and spices in a butter wine sauce, served over a bed of penne.

Shrimp, cooked in our Marinara sauce, served over penne.

A spicy marinara sauce with a combination of shrimp, olives, and hot pepper rings, over penne.

Shrimp, in a light Alfredo sauce, over penne, garnished with black pepper and parsely.

Fresh scrod and baked in butter

Fresh scrod with roasted red peppers, mushrooms, and onions, covered in marinara sauce, and then baked to perfection.

A magnificent combination of shrimp, chicken, roasted red peppers, spinach, and artichoke hearts, cooked in a garlic butter wine sauce over penne.

Chicken cutlet, topped with mozzarella cheese, and marinara sauce.

Chicken tenderloins, black olives, and hot pepper rings, in a spicy hot marinara sauce, over penne.

Chicken tenderloins, sauteed with Portabella mushrooms, tomatoes, black olives, and artichoke hearts, in a butter Romano and garlic sauce over penne.

Chicken tenderloins, sauteed in garlic and olive oil, with hot pepper rings, black olives, zucchini, and roasted red peppers, over a bed of penne.

Chicken tenderloins, roasted red peppers, mushrooms, and onions in a marinara sauce, over penne.

Topped with onions and mushrooms in a garlic butter sauce.

Black olives and hot pepper rings, in a spicy hot marinara sauce.

Fresh spinach and roasted red peppers, sauteed in garlic and olive oil, topped with sharp provolone cheese, over penne pasta.

Simmered to perfection.

Simmered to perfection.

Sliced sausage, green onions, portabella mushrooms, and sun-dried tomatoes, sauteed in butter, wine, oil and spices over penne.