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An assortment of Italy's famous cheeses and meats.
Mozzarella wrapped in proscuitto topped with breadcrumbs, served warm.
Fresh mushrooms filled with breadcrumbs, shrimp and sea scallops, topped with a light butter sauce.
Butterflied Gulf shrimp sautéed with olive oil, garlic & a splash of white wine, served warm over arugula.
Grilled Gulf shrimp atop a white bean and fresh vegetable salad.
Slowly cooked tender calamari prepared with olive oil, garlic, onion, sweet and hot peppers.
Mixed field greens with tomato & onion in a traditional vinaigrette, topped with fresh gorgonzola.
Arugula, Belgium endive & radicchio with olive oil and a blend of balsamic & red wine vinegar & shavings of Reggiano Parmesan cheese.
Crisp Romaine lettuce tossed with a classic Ceasar dressing, topped with parmesan cheese.
Beefsteak tomatoes, sweet onions & seedless cucumbers tossed with extra virgin olive oil & red wine vinegar
Thinly sliced pears, watercress, Belgium endive & arugula topped with gorgonzola cheese & roasted walnuts.
Beets, string beans, red onion & tomatoes mixed with olive oil & vinegar.
Sautéed in their own juices with oil, garlic & splash of tomato.
Shrimp, sea scallops & calamari delicately prepared with a splash of white wine and fresh tomato.
Shrimp & sea scallops sautéed with a Parmesan cream sauce over green & white fettuccine.
Ravioli stuffed with ricotta cheese and fresh lobster, prepared in a creamy cardinal sauce.
Sweet sausage in a gorgonzola & tomato sauce.
Chicken, broccoli di rabe, sun-dried & cherry tomatoes sautéed in garlic & olive oil.
Black Kalamata olives, onions, garlic & capers sautéed in a spicy tomato sauce.
A tomato base sauce prepared with a splash of vodka and a touch of heavy cream.
Baked sole topped with seasoned bread crumbs, tomato & onion in a lemon, butter & basil sauce with a hint of white wine.
Coated with seasoned egg batter then sautéed in butter with white wine & fresh lemon.
Shrimp sautéed with garlic, shallots & capers, served in a sauce of white wine & touch of tomato.
Wild Atlantic salmon pan-seared in olive oil & lemon served with baby arugula, Belgium endive, tomatoes & red onion in light balsamic vinaigrette
Thinly sliced chicken surrounding proscuitto, Fontina cheese & seasoned breadcrumbs, sautéed with wild mushrooms in a marsala wine reduction
Thin chicken breast prepared in a spicy white wine reduction, with peppers, mushrooms, onions and a touch of tomato.
Thin chicken breast coated with seasoned egg batter then sautéed in butter with white wine & fresh lemon.
Thinly sliced medallions of chicken sautéed in a lemon, butter and white wine sauce.
Veal scaloppini, peppers, mushrooms & onion in a spicy white wine reduction.
Veal scaloppini sautéed in butter and marsala wine, topped with eggplant, prosciutto & mozzarella.
Breaded veal cutlet baked with a light tomato sauce and topped with mozzarella cheese.
A 14 oz. veal chop, topped with portabello mushrooms & sweet vidalia onions.
Braised veal shank prepared with a traditional mirepoix, slow roasted until fork tender.
Grilled 14 oz. NY strip steak, prepared with olive oil, garlic, lemon and demi-glace reduction.
Seasoned bread crumbs, garlic & parmesan cheese rolled in a thinly sliced beef top round and simmered in a classic tomato sauce.
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