Served with Hot Peppers, Fresh Parsley, and Lemon Aioli

Baby Arugula Salad, Artichokes, Extra Virgin Olive Oil, Lemon, Parmesan

With Spicy Tomato Basil Sauce

Prosciutto topped with chopped grilled figs, mixed olives and arugula.

Served with Pomodoro Tomatoes, Basil Pesto, Grilled Bread

Organic Romaine Hearts, Caesar Dressing, Garlicky Breadcrumbs, Parmesan Cheese.

Served with a Tomato-Basil Dipping Sauce

Melted Cheese, Pickles, Special Sauce, Toasted Brioche Bun, Fries

Chicken Parmesan on Ciabatta Bread Served with Fries.

Meatball Sub topped with Mozzarella and Parmesan Cheese with an Arugula Salad.

Prosciutto, Salami, Mozzarella, Pesto Balsamic Vinaigrette, Arugula & Tomatoes, with Fries.

Grilled Chicken, Field Greens, Tomatoes, Cukes, Chickpeas, Red Onion, House Vin

Served With a Side of Baby Arugula, Ripe Tomato, Red Onion, EVOO, and Lemon Vin

Thin Cut of Chicken Coated with Panko Breadcrumbs Mixed with Oregano, Parmigiano, Salt, Pepper and Deep Fried. Chicken is finished with Fresh Mozzarella and Spicy Tomato Sauce served with a side of Grilled Broccolini.

Lemon, Butter, Capers, Garlicky Greens, Roasted Yukon Potatoes

Made with San Marzano Tomato, Fresh Mozzarella, and Basil, and Served With Grilled Broccolini

Classic Tiramisu made of Lady Fingers, Espresso, Mascarpone, and Cocoa Powder

Four Cannoli with Ricotta filling made using Orange Zest and topped with Chocolate Pearls

Cinnamon-Sugar Ricotta Donut Holes served with Chocolate Hazelnut Crema and a Seasonal Compote

Crispy Brussels Sprouts, Hot Honey and Breadcrumbs.

Fried Rice Balls Filled with Crab and Served with Chili Aioli Dipping Sauce.

Layers of Pasta, Beef, Pork, Veal, Mozzarella and Ricotta Cheese, Baked to Perfection.

Fettuccini, Basil, Pomodoro Tomatoes, Mussels, Clams, and Calamari in a White Wine Butter Sauce.

Sauteed Cutlets with Mushroom in a Marsala Wine Sauce Served with Spaghetti.

Fresh Leek, Spring and Rend Onions, Asparagus, Lemon butter Caper Sauce.

Served with Caesar Dressing, Garlicky Breadcrumbs, and Parm

Served with Hot Peppers, Fresh Parsley, and Lemon Aioli

Baby Arugula Salad, Artichokes, Extra Virgin Olive Oil, Lemon, Parmesan

Prosciutto topped with chopped grilled figs, mixed olives and arugula.

With Spicy Tomato Basil Sauce

Served with Pomodoro Tomatoes, Basil Pesto, Grilled Bread

Served with a Tomato-Basil Dipping Sauce

Served in a Housemade Marinara of San Marzano Tomatoes, Garlic, Extra Virgin Olive Oil, and Hot Peppers and topped with Parsley

Made with Garlic, Basil, Creamy Tomato, and Parmigiano

Served with Spicy Sausage Ragu, Rosemary, Parm

Served with Asparagus, Wild Mushrooms, Truffle, Butter, Parm

Served with Pecorino, Cracked Black Pepper

Served With a Side of Baby Arugula, Ripe Tomato, Red Onion, EVOO, and Lemon Vin

Made with San Marzano Tomato, Fresh Mozzarella, Parmigiano, and a Side of Grilled Broccolini

Lemon, Butter, Capers, Garlicky Greens, Roasted Yukon Potatoes

Creamy Polenta, Roasted Tri-Color Baby Carrots, Gremolata

Made with San Marzano Tomato, Fresh Mozzarella, and Basil, and Served With Grilled Broccolini

Served with Yukon Mashed Potatoes, Grilled Asparagus and Peppercorn Sauce.

Classic Tiramisu made of Lady Fingers, Espresso, Mascarpone, and Cocoa Powder

Four Cannoli with Ricotta filling made using Orange Zest and topped with Chocolate Pearls

Cinnamon-Sugar Ricotta Donut Holes served with Chocolate Hazelnut Crema and a Seasonal Compote

Crispy Brussels Sprouts, Hot Honey, Breadcrumbs.

Fried Rice Balls Filled with Crab and Served with Chili Aioli Dipping Sauce.

Layers of Pasta, Beef, Pork, Veal, Mozzarella and Ricotta Cheese, Baked to Perfection.

Sauteed Cutlets with Mushroom in a Marsala Wine Sauce Served with Spaghetti.

Fresh Leek, Spring and Rend Onions, Asparagus, Lemon butter Caper Sauce.

Fettuccini, Basil, Pomodoro Tomatoes, Mussels, Clams, and Calamari in a White Wine Butter Sauce.

Central Italian wine with aromas of nectarines, peaches, grass and minerality. Uplifting flavors of nectarines, lemon-lime, yellow bell pepper, and light spearmint amidst a perky acidity.

Brilliant straw yellow color with greenish hints. the delicate nose is reminiscent of almond blossoms and marzipan. Good depth of fruit on the palate, nicely balance by a zingy acidity that enhances its long length.

Bricco Magno is ruby red in color with garnet highlights, with violet rose, vanilla and cocoa aromas. On the Palate, it is warm, full bodied, velvety rounded and long lasting with an all - encompassing harmonious finish. Pronounced and well rounded, the oak flavors and tannins are beautifully balanced.

Aromas of plum and ripe blackberry. Each sip delivers a mouthful of ripe berries, leather and black pepper with subtle hints of oregano, dried herbs and a touch of vanilla: all leading to a dry and supple finish.

This wine has a ruby red and violet reflections, scent intense with delicate fruity notes of cherry, wild strawberries, blackberries, taste dry, harmonious and with good acidity, with pleasantly almond aftertaste.