Seasonal assorted Italian meats and cheeses

Focaccia with tomatoes, basil chiffonade, garlic and balsamic reduction.

Hand-breaded with Italian herbs, with warm pomodoro sauce.

In white wine, with garlic and tomatoes.

Goat cheese wrapped in aged prosciutto, with black sesame and Parmesan flatbread, arugula, tomatoes and sweet balsamic reduction.

Sauteed cutlets in white wine, lemon and caper sauce, with mashed potatoes.

Breaded cutlets layered with mozzarella and provolone, with pomodoro sauce and mashed potatoes.

Sauteed scaloppini in creamy white wine, lemon and caper sauce, with pasta pomodoro.

Tender cutlets in marsala wine and mushroom sauce, with pasta pomodoro.

Cutlets layered with prosciutto crudo, sage, spinach, fontina cheese, in Marsala and mushroom sauce, with pasta pomodoro.

Fresh eggplant, baked and topped with pomodoro sauce, mozzerella, parmigiana and basil, with pasta pomodoro.

In lemon garlic butter sauce, with angel hair and asparagus.

8 oz, pan seared in fresh tomato, olives, capers, garlic and red onion, with side of pasta.

In brandy cream sauce with pink peppercorns, with side of pasta.

Add meatball for an additional charge.

Add meatball for an additional charge.

Start with San Marzano tomato sauce, parmigiano, basil, fresh mozzarella and olive oil.

Mozzarella, pancetta, sausage, roasted mushrooms, pine nuts, basil and extra virgin olive oil.

Mozzarella, sausage, red onion, garlic, smoked Gouda, pecorino, rapini, basil and extra virgin olive oil.

Mozzarella, asparagus, squash, zucchini, garlic, smoked Gouda, basil and extra virgin olive oil .

2 poached eggs and Canadian bacon, served on an English muffin, topped with hollandaise sauce, with a side of asparagus.

Sauteed shallots, diced pancetta, asparagus and chunks of fontina cheese and folded into a soft frittata.

Mushrooms, oregano, garlic and pockets of melted feta cheese, folded into a soft frittata.

2 poached eggs and smoked salmon served on an English muffin, topped with hollandaise sauce and a side of asparagus.

Blackened shrimp and gorgonzola cheese, served over creamy polenta and topped with a sunny-side up egg.

Toasted bread, rubbed with roasted garlic, topped with tomato sauce, Parmesan, and 2 sunny-side up eggs.

Burrata cheese, tomatoes, fresh basil, on mixed field greens, with extra virgin olive oil and balsamic.

Crispy romaine, seasoned croutons, shaved aged Parmigiano, and Caesar dressing (contains raw egg).

Crispy romaine, cucumbers, tomatoes, mediterranean Kalamata olives and feta cheese, with balsamic vinaigrette.

Mixed greens, red onions, grape tomatoes, shaved aged Parmigiano, with balsamic vinaigrette.

Fresh kale, bacon, pine nuts, carrots, feta and diced pecorino, tossed in a citrus cilantro lemon dressing.

Romaine, avocado, tomato, hard boiled egg, pickled vegetables, bacon bits, Gorgonzola dressing.

Mixed greens, roasted mushrooms, artichoke hearts, Kalamata olives, grape tomatoes, balsamic vinaigrette, pine nuts and shaved aged Parmigiano.

House made ravioli, stuffed with lobster and ricotta and covered with Porta Via sauce.

Broad pasta layered with Bolognese sauce, spinach and mozzarella, with shaved aged Parmigiano and a hint of bechamel.

Al dente angel hair pasta served with our classic Italian tomato sauce. Add mixed vegetables, meatballs, chicken or shrimp for an additional charge.

Meat-stuffed crepes, baked and served with bechamel tomato sauce.

Spaghetti pasta with sauteed pancetta in a creamy egg sauce.

Start with San Marzano tomato sauce, parmigiano, basil, fresh mozzarella and olive.