Deep fried calamari, shrimp and asparagus.

Fried rice balls served with side of marinara sauce.

Sauteed spinach topped with shaved Parmesan and a truffle glaze.

Slow cooked Italian sausage and sweet roasted peppers on a bed of polenta.

Lightly breaded eggplant topped with marinara and parmesan.

Prosciutto rolls filled with cream cheese and arugula.

Chef choice of the finest, cold cuts, cheese, marinated vegetables with chefs house spread toasted bread.

With pecans and gorgonzola, drizzled with raspberry vinaigrette.

Cannellini beans, short tubed pasta, prosciutto in a savory broth.

Fresh sauteed vegetables in broth.

Romaine lettuce, shaved Parmesan, in a homemade caesar dressing topped with croutons.

Mixed greens with an Italian vinaigrette.

Fresh sliced tomatoes, basil, mozzarella, drizzled with olive oil and balsamic.

Divided into 4 quarters: mushrooms, kalamata olives, sausageand margarita.

Flat ribbon pasta in a hearty neapolitan style meat sauce.

Penne in a spicy arrabbiata sauce with chicken.

Fresh seafood in a white wine garlic sauce with a splash of tomato sauce.

With salmon in pink vodka sauce.

Spaghetti in a light cream sauce with mushrooms, caramelized onions, grilled chickenand gorgonzola.

Gnocchi in a creamy pesto sauce, gnocchi in a creamy gorgonzola sauce and gnocchi in a fresh pomodoro sauce.

Linguine in olive oil with fresh roma tomatoes, basil and garlic.

Penne with lightly sautéed spring vegetables in your choice of red or white sauce.

Spaghetti in a homemade tomato sauce with meatballs.

Veal medallions sauteed in white wine topped with fresh spinach and melted mozzarella.

Chicken breast, imported marsala wine, with baby Portobello mushrooms.

Ribeye cooked to perfection with cannellini beans garlic parsley.

Lightly breaded chicken breast topped with tomato sauce and mozzarella.

Grilled sea bass in a white wine sauce with cherry tomatoes, garlic and olives.

In a light lemon sauce with rosemary, capers and artichokes.